Food microbiology

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  Año 2000, Vol. 17, Número 4 (August)

  • The influence of temperature on the adhesion of mixed cultures of Staphylococcus aureus and Escherichia coli to polypropylene

    D. M. C. Pompermayer

    págs. 361-366

    

  • Adding new factors to predictive models: the effect on the risk of extrapolation

    M. O. Masana

    págs. 367-374

    

  • Inactivation of Listeria monocytogenes by high hydrostatic pressure: effects and interactions of treatment variables studied by analysis of variance

    M. Ritz, F. Jugiau

    págs. 375-382

    

  • Characterization and identification of lactic acid bacteria from freshwater fishes

    J. P. Encinas, C. J. Gonzalez, M. L. Garcia-Lopez

    págs. 383-392

    

  • Identification of Listeria monocytogenes contamination sources in two fresh sauce production plants by pulsed-field gel electrophoresis

    M. Gianfranceschi, M. Pourshaban

    págs. 393-400

    

  • Lipolytic activity of Trichothecium roseum on hazelnut

    H. N. Sipahioglu

    págs. 401-406

    

  • Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

    Elena González Fandos, Susana Sanz Cervera, María del Carmen Olarte Martínez

    págs. 407-414

    

  • PCR-mediated site-directed mutagenesis on PedB gene and HaeIII restriction as a rapid tool for discrimination among pediocin AcH/PA-1 producer strains

    M. G. Fortina, D. Mora

    págs. 415-420

    

  • Growth modelling of Listeria monocytogenes in packaged fresh green asparagus

    A. M. Castillejo-Rodriguez

    págs. 421-428

    

  • The population change of yeasts in commercial salami

    A. A. Osei Abunyewa

    págs. 429-438

    

  • Attachment of Salmonella spp. and Listeria monocytogenes to stainless steel, rubber and polytetrafluorethylene: the influence of free energy and the effect of commercial sanitizers

    Francisco Javier Carballo García, E. Sinde

    págs. 439-448

    

  • Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farmhouse cheese

    M. M. Sanchez

    págs. 449-460

    

  • Phenotypic characterization of Listeria monocytogenes and Listeria innocua strains isolated from short-ripened cheeses

    Abelardo Margolles

    págs. 461-467