Journal of food protection

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  Año 1996, Vol. 59, Número 2

  • Sporostatic, Sporicidal, and Heat-Sensitizing Action of Maleic Acid against Spores of Proteolytic Clostridium botulinum

    págs. 115-120

    

  • A Flow-Injection System for Studying Heat Inactivation of Listeria monocytogenes and Salmonella enteritidis in Liquid Whole Egg

    págs. 121-126

    

  • Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

    págs. 127-135

    

  • Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process

    págs. 136-140

    

  • Hygienic Quality of Raw Pork and Chorizo (Raw Pork Sausage) on Retail Sale in Mexico City

    págs. 141-145

    

  • Microbiological Quality of Raw Ground Chicken Processed at High Isostatic Pressure

    págs. 146-150

    

  • Preservation and Storage Mechanisms for Raw Milk Samples for Use in Milk-Recording Schemes

    págs. 151-154

    

  • Microbiological Characterization of Picante da Beira Baixa Cheese

    págs. 155-160

    

  • Laboratory Testing of the Charm Test II Receptor Assays and the Charm Farm Test with Tissues and Fluids from Hogs Fed Sulfamethazine, Chlortetracycline, and Penicillin G

    págs. 161-166

    

  • Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)

    págs. 167-174

    

  • Biogenic Amine Changes Related to Lactic Acid Bacteria During Brewing

    págs. 175-180

    

  • Foot-and-Mouth Disease Virus Inactivation in Miniburgers by a Continuous Dry-Moist Heat Cooking System

    págs. 181-184

    

  • Phenolic Inhibitors of à-Amylase and Trypsin Enzymes by Extracts From Pears, Lentils, and Cocoa

    págs. 185-192

    

  • Prevalence and Characterization of Bacillus cereus Isolates from Clinical and Natural Sources

    págs. 193-196

    

  • Modification of the Conventional Procedure for the Test of Staphylococcal Coagulase

    págs. 197-198

    

  • Simple and Rapid Method for Determination of Oxolinic Acid in Tiger Shrimp (Penaeus monodon) by High-Performance Liquid Chromatography

    págs. 199-201

    

  • Presence of Cryptosporidium Oocysts in Fresh Vegetables

    págs. 202-203

    

  • Pathogenic Microorganisms Associated with Fresh Produce

    págs. 204-216