Survival of Listeria monocytogenes in Cottage Cheese
pág. 128
Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat
pág. 132
Microbiological Quality of Raw Cow's Milk at Collection Centers in Trinidad
pág. 139
Plasmid Profiles and Pulsed-Field Gel Electrophoresis for Type A Enterotoxigenic Staphylococcus aureus isolated from Foods
pág. 147
Detection of Enterotoxigenic Clostridium perfringens in Raw Beef by Polymerase Chain Reaction
pág. 154
Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-borne Pathogenic and Spoilage Bacteria
pág. 160
Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus
pág. 165
Chemical Migration from Polypropylene and Polyethylene Aseptic Food Packaging as Affected by Hydrogen Peroxide Sterilization
pág. 170
Consumer Attitudes and Market Response to Irradiated Food
pág. 175
Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage
pág. 182
Radiation Processing of Foods: An Overview of Scientific Principles and Current Status
pág. 186
Consumer Attitudes Toward Irradiated Food: Results of a New Study
pág. 193
Irradiation Inactivation of Food-Borne Microorganisms
pág. 197
FDA Regulatory Aspects of Food Irradiation
pág. 209
Strategies for Communicating the Facts on Food Irradiation to Consumers
pág. 213
Simultaneous Determination of Aldicarb, Ethiofencarb, Methiocarb and Their Oxidized Metabolites in Grains, Fruits and Vegetables by High Performance Liquid Chromatography
pág. 217
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