Food microbiology

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  Año 2004, Vol. 21, Número 5 (October)

  • Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven

    R.Y. Murphy, E.M. Martin, T. Osaili, B.L. Beard, A.E. Keener

    págs. 493-499

    

  • A new logistic model for Escherichia coli growth at constant and dynamic temperatures

    Hiroshi Fujikawa, Akemi Kai, Satoshi Morozumi

    págs. 501-509

    

  • Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk

    Graciela Savoy de Giori, Graciela F. de Valdez, Marisa S. Garro

    págs. 511-518

    

  • Control of Lactobacillus plantarum and Escherichia coli by pulsed electric fields in MRS Broth, Nutrient Broth and orange¿carrot juice

    María Cruz Salmerón Menarguez, Maria Victoria Selma, P.S. Fernández, Manuel Valero Roche

    págs. 519-525

    

  • A medium for the presumptive detection of Enterobacter sakazakii in infant formula

    Fiona Baird, Lynton J. Cox, Renata G.K. Leuschner, Brian Donald

    págs. 527-533

    

  • Bacteriological quality and safety of raw milk in Malaysia

    Mohd Khan Ayob, Aminah Abdullah, Fook Yee Chye

    págs. 535-541

    

  • Inactivation of foodborne pathogens in marinated beef rib by ionizing radiation

    Cheorun Jo, Dong Hwa Shin, Ho Jin Kang, Myung Woo Byun, Na Young Lee

    págs. 543-548

    

  • Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)

    I.N. Savvaidis, M.G. Kontominas, E.K. Paleologos

    págs. 549-557

    

  • Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce

    Kyoichiro Yoshida, Shigenobu Koseki, Yoshinori Kamitani, Seiichiro Isobe, Kazuhiko Itoh

    págs. 559-566

    

  • Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry

    E. Ananta, Dietrich Knorr, V. Heinz

    págs. 567-577

    

  • Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

    D.E. Henni, M. Kihal, A. Badis, B. Moussa Boudjema, D. Guetarni

    págs. 579-588

    

  • The effect of abattoir design on aerial contamination levels and the relationship between aerial and carcass contamination levels in two Irish beef abattoirs

    D.J. Daly, I.S. Blair, D.M. Prendergast, D.A. McDowell, James J. Sheridan

    págs. 589-596

    

  • Direct detection of Listeria monocytogenes from milk by magnetic based DNA isolation and PCR

    G. Brandi, M. Magnani, I.J. Bruce, A. Casiere, E. Omiccioli, G. Amagliani

    págs. 597-603

    

  • Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses

    Cheng-Chun Chou, Yi-Der Lin

    págs. 605-610

    

  • Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in milk by caprylic acid and monocaprylin

    Thomas Hoagland, Kumar Venkitanarayanan, Manoj Kumar Mohan Nair, Pradeep Vasudevan

    págs. 611-616

    

  • Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas

    Jyoti Prakash Tamang, Saroj Thapa

    págs. 617-622

    

  • Occurrence of Aspergillus species in mixed feeds and component raw materials and their ability to produce ochratoxin A

    Francesc Accensi Alemany, Francisco Javier Cabañes Saenz, Ma. Lourdes Abarca Salat

    págs. 623-627