Journal of food protection

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  Año 1993, Vol. 56, Número 5

  • Effect of Preservatives and Growth Factors on Secretion of Listeriolysin O by Listeria monocytogenes

    pág. 380

    

  • Behavior of Listeria monocytogenes and Salmonella heidelberg in Rennet Whey Containing Added Sodium and/or Potassium Chloride

    pág. 385

    

  • Sausage Casings as a Model for Attachment of Salmonella to Meat

    pág. 390

    

  • Attachment of Salmonella typhimurium to Skins of Turkey that had been Defeathered through Three Different Systems: Scanning Electron Microscopic Examination

    pág. 395

    

  • Prevention of Infections Produced by Escherichia coli and Listeria monocytogenes by Feeding Milk Fermented With Lactobacilli

    pág. 401

    

  • Effect of Essential Oils on Aeromonas hydrophila in a Culture Medium and in Cooked Pork

    pág. 406

    

  • Combined Effect of Sodium Chloride and Clove on Growth and Biogenic Amine Formation of Enterobacter aerogenes in Mackerel Muscle Extract

    pág. 410

    

  • Bacteriological Safety of a Fermented Weaning Food Containing L-lactate and Nisin

    pág. 414

    

  • Influence of Psychrotrophic Bacterial Growth in Raw Milk on the Sensory Acceptance of UHT Skim Milk

    pág. 418

    

  • Quality of Packaged Ice Purchased at Retail Establishments in Iowa

    pág. 426

    

  • Does Spray Washing of Lamb Carcasses Alter Bacterial Surface Contamination?

    pág. 432

    

  • Simultaneous Determination of Vamidothion and Its Oxidation Metabolites in Potatoes and Apples by Gas Chromatography

    pág. 437

    

  • Evaluation of the USDA Protocol for Detection of Listeria monocytogenes

    pág. 441

    

  • Ecological Survey of Plesiomonas Shigelloides

    pág. 444

    

  • An Improved Enrichment Procedure for the Isolation of Yersinia enterocolitica and Related Species From Milk

    pág. 447

    

  • Cryptosporidium and Giardia as Agents of Foodborne Disease

    pág. 451