Journal of food protection

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  Año 1994, Vol. 57, Número 7

  • The Combined Inhibitory Effect of Lysozyme and Low pH on Growth of Listeria monocytogenes

    pág. 561

    

  • Interaction of Citric Acid Concentration and pH on the Kinetics of Listeria monocytogenes Inactivation

    pág. 567

    

  • Incidence of Listeria monocytogenes and Other Listeria spp. in Ewes' Raw Milk

    pág. 571

    

  • Growth of Listeria monocytogenes at 10øC in Biofilms with Microorganisms Isolated from Meat and Dairy Processing Environments

    pág. 576

    

  • Incidence of Salmonella in Pennsylvania Egg Processing Plants and Destruction by High pH

    pág. 587

    

  • Destruction of Salmonella enteritidis by High pH and Rapid Chilling During Simulated Commercial Egg Processing

    pág. 592

    

  • Efficacy of Salmide[R], a Sodium Chlorate-Based Oxy-Halogen Disinfectant, to Inactivate Bacterial Pathogens and Extend Shelf-Life of Broiler Carcasses

    pág. 596

    

  • Effect of Frozen Storage and Vacuum-Packaging on Survival of Vibrio Vulnificus in Gulf Coast Oysters (Crassostrea virginica)

    pág. 604

    

  • Survival of Psychrotrophic Vibrio mimicus, Vibrio fluvialis and Vibrio parahaemolyticus in Culture Broth at Low Temperatures

    pág. 607

    

  • Viability and Histidine Decarboxylase Activity of Halophilic Histamine-Forming Bacteria During Frozen Storage

    pág. 611

    

  • Evaluation of Chlorhexidine as a Premilking Teat Disinfectant for the Prevention of Intramammary Infections During Lactation

    pág. 614

    

  • Molecular Mass Distribution, Immunological Properties and Nutritive Value of Whey Protein Hydrolysates

    pág. 619

    

  • Catalase, Superoxide Dismutase and Listeriolysin O Production by Listeria monocytogenes in Broth Containing Acetic and Hydrochloric Acids

    pág. 626

    

  • Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-based Sauces at Room and Refrigerated Temperatures

    pág. 629

    

  • Escherichia coli O157:H7: Overview of Clinical and Epidemiological Issues

    pág. 632