Food microbiology

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  Año 2003, Vol. 20, Número 1 (February)

  • The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres

    Djamel Djenane, Pedro Roncalés, Armida Sánchez Escalante, José A. Beltrán

    págs. 1-7

    

  • Distinctive human and swine strains of Salmonella enterica serotype Wien carry large self-transferable R-plasmids. A plasmid contains a class 1-qacEΔ1–sul1 integron with the dfrA1–aadA1a cassette configuration

    M. Cruz Martın, Sara María Soto González, M. Carmen Mendoza

    págs. 9-16

    

  • Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice and stored at 4°C, 15°C and 25°C

    John N. Sofos, Aisha A. Abushelaibi, Patricia A. Kendall, John Samelis

    págs. 17-25

    

  • Antibiotic susceptibility pattern of Escherichia coli strains with verocytotoxic E. coli-associated virulence factors from food and animal faeces

    Günter Klein, Michael Bülte

    págs. 27-33

    

  • Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species

    R. Di Stefano, M. Fernández-González, A. Briones

    págs. 35-41

    

  • Comparison of logistic regression and neural network-based classifiers for bacterial growth

    M. Hajmeer, I. Basheer

    págs. 43-55

    

  • A collaborative study of a method for the enumeration of probiotic lactobacilli in animal feed

    Jan Bew, Micheline Gueguen, Renata G.K. Leuschner, Jean-Paul Vernoux, Valérie Coeuret

    págs. 57-66

    

  • Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

    M. De Angelis, P. Arnault, G. Gallo, P. Tossut, R. Di Cagno, P. Lavermicocca, A. Corsetti, M. Gobbetti

    págs. 67-75

    

  • ‘Flash pasteurization’ of contaminated streams using a direct contact gas-fired water heater

    M. Tilahun, D.E. Gibbs, T. Bowser, P.M. Muriana, C. Davidson

    págs. 77-82

    

  • Microbiological analysis of caviar from Russia and Iran

    Y. Bayrak, G. Altug

    págs. 83-86

    

  • Enhanced storage-life of fresh haddock fillets with stabilized sodium chlorite in ice

    Hongmei Lu, Robert E. Levin, Yiming Zhang

    págs. 87-90

    

  • Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation

    G.A. Dykes

    págs. 91-96

    

  • The effects of cell immobilization, pH and sucrose on the growth of Listeria monocytogenes Scott A at 10°C

    P.D.G. Wilson, R.J. Meldrum, T.F. Brocklehurst, D.R. Wilson

    págs. 97-103

    

  • Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage

    Manuel Valero Roche, María Cruz Salmerón Menarguez, P.S. Fernández, Maria Victoria Selma

    págs. 105-110

    

  • An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses

    P. Whyte, J.D. Collins, K. McGill

    págs. 111-117

    

  • Black olives as substrate for Aspergillus parasiticus growth and aflatoxin B<sub>1</sub> production

    D. Leontopoulos, P. Markaki, A. Siafaka

    págs. 119-126

    

  • Hazards and critical control points of kunun-zaki, a non-alcoholic beverage in Northern Nigeria

    V.J. Umoh, S.U. Oranusi, J.K.P. Kwaga

    págs. 127-132

    

  • Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures

    F.K. Stekelenburg

    págs. 133-137