Journal of food protection

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  Año 1999, Vol. 62, Número 9

  • Effect of Diacetyl on Controlling Escherichia coli O157:H7 and Salmonella Typhimurium in the Presence of Starter Culture in a Laboratory Medium and during Meat Fermentation

    págs. 975-979

    

  • Inactivation of Salmonella and Listeria In Ground Chicken Breast Meat during Thermal Processing

    págs. 980-985

    

  • Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors

    págs. 986-993

    

  • Effects of the Growth Procedure on the Surface Hydrophobicity of Listeria monocytogenes Cells and Their Adhesion to Stainless Steel

    págs. 994-998

    

  • Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg

    págs. 999-1003

    

  • Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage

    págs. 1004-1010

    

  • Development of a Lacticin 3147-Enriched Whey Powder with Inhibitory Activity against Foodborne Pathogens

    págs. 1011-1016

    

  • Antimicrobial Activity of the Essential Oils of Thymus vulgaris L. Measured Using a Bioimpedometric Method

    págs. 1017-1023

    

  • A Data Analysis of the Irradiation Parameter D~1~0 for Bacteria and Spores under Various Conditions

    págs. 1024-1032

    

  • Biogenic Amine Survey and Organoleptic Changes in Fresh, Stored, and Temperature-Abused Bluefish (Pomatomus saltatrix)

    págs. 1033-1037

    

  • Survival of Escherichia coli O157:H7 during Storage in Pressure-Treated Orange Juice

    págs. 1038-1040

    

  • Comparison of Five Anaerobic Incubation Methods for Enumeration of Clostridium perfringens from Foods

    págs. 1041-1044

    

  • Numbers and Species of Motile Aeromonads during the Manufacture of Naturally Contaminated Spanish Fermented Sausages (Longaniza and Chorizo)

    págs. 1045-1049

    

  • Microbiological Survey of Tofu Sold in a Rural Illinois County

    págs. 1050-1053

    

  • Levels of Selected Polychlorinated Biphenyl Congeners in Total Diet Samples from Aragon, Spain

    págs. 1054-1058

    

  • Giardia, Cryptosporidium, and Cyclospora and Their Impact on Foods

    págs. 1059-1070

    

  • Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods

    págs. 1071-1087

    

  • Pulsed Electric Field Processing of Foods

    págs. 1088-1096