Influence of Temperature, pH, and Glycerol Monolaurate on Growth and Survival of Listeria monocytogenes
pág. 744
Biofilm Development and Sanitizer Inactivation of Listeria monocytogenes and Salmonella typhimurium on Stainless Steel and Buna-n Rubber
pág. 750
Evaluation of a Latex Agglutination Test for Rapid Identification of Staphylococcus aureus from Foods
pág. 759
Destruction of Salmonella Species Heated in Aqueous Salt Solutions by Microwave Energy
pág. 763
Argine Promotes Toxin Formation in Cheddar Cheese by Clostridium botulinum
pág. 769
Inhibition of Enteropathogens by Lactobacilli Strains Used in Fermented Milk
pág. 773
Yeasts Associated with Fruit Juice Concentrates
pág. 777
Catch Handling and the Possible Migration of Anisakis Larvae in Herring, Clupea harengus
pág. 783
Antibotulinal Properties of Selected Aromatic and Aliphatic Aldehydes
pág. 788
Antibotulinal Properties of Selected Aromatic and Aliphatic Ketones
pág. 795
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes
pág. 801
A Research Note: Evaluation of Sodium Diacetate and ALTA[TM] 2341 on Viability of Listeria monocytogenes in Turkey Slurries
pág. 808
Cholera in the Americas: Foodborne Aspects
pág. 811
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