K. Takeuchi, J. F. Frank
págs. 147-151
págs. 152-158
B. A. Annous, D. C. R. Riordan, G. M. Sapers, A. M. Mattrazzo
págs. 159-163
Polymerase Chain Reaction for the Direct Detection of Brucella spp. in Milk and Cheese
A. Di Pinto, G. Tantillo
págs. 164-167
D.-H. Kang, M. Koohmaraie, G. R. Siragusa
págs. 168-171
Extent of Microbial Contamination in United States Pork Retail Products
G. R. Bellinger, E. A. Duffy, K. E. Belk, J. N. Sofos
págs. 172-178
J. D. Collins, P. Whyte
págs. 179-183
M. E. Berrang, S. R. Ladely
págs. 184-188
Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice
R. F. McFeeters, R. Unal, H. P. Fleming
págs. 189-194
Antibacterial Effects of Different Food-Related Phosphates Using Aeromonas hydrophila
L. del CVelazquez
págs. 195-200
V. Broussolle, A. Braconnier
págs. 201-207
págs. 208-212
págs. 213-219
C. A. Nadon, M. A. H. Ismond
págs. 220-227
Microbiological Quality and Shelf Life Modeling of Ready-to-Eat Cicorino
L. Franzetti, M. Riva
págs. 228-234
Influence of Turkey Meat on Residual Nitrite in Cured Meat Products
R. G. Cassens, B. Kilic, L. L. Borchert
págs. 235-239
Mutagenicity and Identification of Mutagenic Compounds of Fumes Obtained from Heating Peanut Oil
S.-C. Wu, G.-C. Yen
págs. 240-245
Roquefortine C Occurrence in Blue Cheese
A. Vecchio, C. Finoli
págs. 246-251
Difficulty in Recovering Inoculated Campylobacter jejuni from Dry Poultry-Associated Samples
N. A. Cox, M. E. Berrang
págs. 252-254
Effect of Sodium Chlorate on Salmonella Typhimurium Concentrations in the Weaned Pig Gut
R. C. Anderson, S. A. Buckley, K. J. Genovese, T. R. Callaway
págs. 255-258
D. Rodrigo, A. Martinez
págs. 259-263
Description of a Simple Detection Assay for In Situ Production of Bacteriocin on Meat
L. Saucier, G. G. Greer
págs. 264-267
R. E. Brackett, Doris H. D'Souza
págs. 268-271
Effects of Gamma Radiation on the Allergenic and Antigenic Properties of Milk Proteins
J.-H. Kim, H.-S. Yook, J.-W. Lee, K.-O. Kang
págs. 272-276
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