Comparison of Template Preparation Methods from Foods for Amplification of Escherichia coli O157 Shiga-Like Toxins Type I and II DNA by Multiplex Polymerase Chain Reaction
pág. 722
Survival of Shigella flexneri on Vegetables and Detection by Polymerase Chain Reaction
pág. 727
Enumeration of Viable Listeria Species and Listeria monocytogenes in Foods
pág. 733
Effects of Acid Type and Alta[TM]2341 on Listeria monocytogenes in a Queso Blanco Type of Cheese
pág. 737
Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven
pág. 742
Radiosensitivity of Listeria monocytogenes at Various Temperatures and Cell Concentrations
pág. 748
Effects of Ionizing Radiation and Anaerobic Refrigerated Storage on Indigenous Microflora, Salmonella, and Clostridium botulinum Types A and B in Vacuum-Canned, Mechanically Deboned Chicken Meat
pág. 752
Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry
pág. 758
Microbial ATP Bioluminescence as a Means to Detect Contamination on Artificially Contaminated Beef Carcass Tissue
pág. 764
Use of a Rapid Microbial ATP Bioluminescence Assay to Detect Contamination on Beef and Pork Carcasses
pág. 770
Microbiological and Visible Contamination of Lamb Carcasses According to Preslaughter Presentation Status: Implications for HACCP
pág. 776
Three-Class Attributes Plans in Microbiological Quality Control: A Contribution to the Discussion
pág. 784
Underestimation of Fecal Coliform Counts in Shellfish-Growing Waters by the Spanish Official Method
pág. 791
Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese Production
pág. 796
Extraction of Aflatoxin from Peanut Meal and Kernels by CO~2 -Methanol Using a Highly Pressurized Fluid Extraction Process
pág. 800
Properties of Dehydrated Low-Grade Asparagus (Asparagus officinalis)
pág. 804
Mycoflora of Cereal Flakes
pág. 809
Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores
pág. 813
Molds as Protective Cultures for Raw Dry Sausages
pág. 817
Hygienic Quality and Shelf Life of Moroccan Cooked (Kasher) Sausage
pág. 820
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