Recontamination as a source of pathogens in processed foods
E.D. Den Aantrekker, M.W. Reij
págs. 1-11
Donghwan Chung, Hoon Park, Yen-Con Hung
págs. 13-18
Identification of lactic acid bacteria isolated from South African brandy base wines
H.W. du Plessis, I.S. Pretorius, L.M.T. Dicks, M.G. Lambrechts, Maret Du Toit
págs. 19-29
Isolation and characterisation of Arcobacter butzleri from meat
Lucia Rivas, Narelle Fegan, Paul Vanderlinde
págs. 31-41
M. Badoni, C.O. Gill
págs. 43-50
P.B. Kenney, J. Lin, R.-F. Wang, T. Stewart, C.E. Cerniglia, R. Nayak
págs. 51-62
Gary A. Dykes, Sandra M. Moorhead
págs. 63-72
Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system
M.J. Kennedy, R.M. Elliot, J.C. McLay, R.S. Simmonds
págs. 73-81
E. Vorobiev, N.I. Lebovka
págs. 83-89
Bibek Ray, A. Sikes, P. Dunne, N. Kalchayanand
págs. 91-98
Ice as a vehicle for diarrheagenic Escherichia coli
Juliana P. Falcão, Tânia A.T. Gomes, Deise P. Falcão
págs. 99-103
págs. 105-107
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