International journal of food microbiology

• 

  Año 2004, Vol. 93, Número 1

  • Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors

    Ulf Rönner, Kristina Aronsson, Bo Stenlöf, Elisabeth Borch

    págs. 1-10

    

  • Fine-tuning Food Safety Objectives and risk assessment

    M.J. Nauta, Arie H. Havelaar, Jaap T. Jansen

    págs. 11-29

    

  • Analysis of population structure of Aspergillus flavus from peanut based on vegetative compatibility, geographic origin, mycotoxin and sclerotia production

    Graciela Vaamonde, M. Belén Pildain, Daniel Cabral

    págs. 31-40

    

  • Mould contamination in production of semi-hard cheese

    Ida Skaar, Cathrine Finne Kure, Johanne Brendehaug

    págs. 41-49

    

  • Alternaria and Fusarium in Norwegian grains of reduced quality¿a matched pair sample study

    Mona Torp, Barbara Kosiak, Eystein Skjerve, Birgitte Andersen

    págs. 51-62

    

  • Binding interaction studies of the immobilized Salmonella typhimurium with extracellular matrix and muscle proteins, and polysaccharides

    Marjorie B. Medina

    págs. 63-72

    

  • Modelling effect of physical and chemical parameters on heat inactivation kinetics of hepatitis A virus in a fruit model system

    Y. Caudrelier, M. Lange, O. Legeay, N. Deboosere

    págs. 73-85

    

  • Screening of glutamate decarboxylase activity and bile salt resistance of human asymptomatic carriage, clinical, food, and environmental isolates of Listeria monocytogenes

    André Rousset, Pascal Piveteau, Jean Guzzo, Jean-Paul Lemaître, Maïwenn Olier, Sandrine Rousseaux

    págs. 87-99

    

  • PCR-restriction fragment length analysis of aflR gene for differentiation and detection of Aspergillus flavus and Aspergillus parasiticus in maize

    A. Chandrashekar, D. Somashekar, E.R. Rati

    págs. 101-107

    

  • H⁺-ATPase activity in Bifidobacterium with special reference to acid tolerance

    Mitsuharu Matsumoto, Yoshimi Benno, Hifumi Ohishi

    págs. 109-113

    

  • Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke

    Wisdom Kofi Amoa-Awua, Eric Mantey Obilie, Kwaku Tano-Debrah

    págs. 115-121

    

  • Safety Evaluation of Certain Food Additives: Prepared by the Fifty-Ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), WHO Food Additives Series: 50; International Programme on Chemical Safety, IPCS, WHO, Geneva, 2003,

    Niels Skovgaard

    págs. 123-124

    

  • A Field Guide to Bacteria: Betsey Dexter Dyer, Cornell University Press, Ithaca, NY, 2003, viii+355 pages; ISBN 0-8014-8854-0 (paper), US$ 26.00, UK£ 16.50, www.cornellpress.cornell.edu

    Niels Skovgaard

    págs. 124-125

    

  • Calendar

    págs. 127-129