International journal of food microbiology

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  Año 2004, Vol. 94, Número 1

  • Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey

    Patrick Marek, Kumar Venkitanarayanan, Manoj Kumar Mohan Nair, Thomas Hoagland

    págs. 1-7

    

  • An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese

    T.K. Hansen, Virgílio Loureiro, L.R. Beuchat, A. Hugo, B. C. Viljoen, Tamás Deák, M. Jakobsen, A. Lourens-Hattingh, A. Knox, Manuel Malfeito-Ferreira, R. Vasdinnyei

    págs. 9-14

    

  • Comparison of selective and nonselective primary enrichments for the detection of Listeria monocytogenes in cheese

    Nancy Rijpens, Lieve Herman

    págs. 15-22

    

  • The presence of Enterococcus, coliforms and E. coli in a commercial yeast manufacturing process

    A. von Holy, S.S. O'Brien, D. Lindsay

    págs. 23-31

    

  • PCR-RFLP using a SNP on the mitochondrial Lsu-rDNA as an easy method to differentiate Tuber melanosporum (Perigord truffle) and other truffle species in cans

    J.P. Douet, A. Mouton, C. Dupré, G. Chevalier, D. Mabru, J.M. Ricard, B. Médina, M. Castroviejo

    págs. 33-42

    

  • Influence of environmental factors on the biosynthesis of type B trichothecenes by isolates of Fusarium spp. from Spanish crops

    M.J. Hinojo, F.M. Valle-Algarra, M. Jiménez, A. Llorens, R. Mateo

    págs. 43-54

    

  • Contribution of a selected fungal population to proteolysis on dry-cured ham

    María J. Benito, Juan J. Córdoba, Alberto Martín, Félix Núñez Breña, Miguel Ángel Asensio Pérez

    págs. 55-66

    

  • Effect of a_w, controlled by the addition of solutes or by water content, on the growth of Listeria innocua in broth and in a gelatine model

    I. Lebert, A. Lebert, C.G. Dussap

    págs. 67-78

    

  • Effect of the adaptation to high bile salts concentrations on glycosidic activity, survival at low PH and cross-resistance to bile salts in Bifidobacterium

    Miguel Gueimonde, Abelardo Margolles, Clara González de los Reyes Gavilán, Luis Noriega, Borja Sánchez García

    págs. 79-86

    

  • Comparison of four methods for isolation of Yersinia enterocolitica from raw and pasteurized milk from northern Iran

    Koorosh MoezArdalan, Alijan Tabarraie, Mohammad-Mehdi Soltan-Dallal

    págs. 87-91

    

  • Pentadiene production from potassium sorbate by osmotolerant yeasts

    Begoña de Ancos, María José Valderrama Conde, P. Cano, E. Casas, José Martínez Peinado

    págs. 93-96

    

  • Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough

    M. Halm, T. Hornbæk, N. Arneborg, S. Sefa-Dedeh, L. Jespersen

    págs. 97-103

    

  • Scientific Criteria to Ensure Safe Food: Institute of Medicine, Natural Research Council of the National Academies. The National Academy Press, Washington D.C.; ; xxi+401 pages; soft cover, $35.95; ISBN 0-309-08928-X (hard cover)

    Niels Skovgaard

    pág. 105

    

  • Natural Antimicrobials for the Minimal Processing of Foods: Editor: Sibel Roller. CRC Press, Woodhead Publishing Limited, Cambridge, England, 2003; xvi+306 pages, hardback; ISBN 1 85573 669 1; £115.00/ US$180.00/¿180.00 (plus p&p). Email:

    Niels Skovgaard

    págs. 106-107

    

  • Physical properties of foods and food processing systems: Michael J. Lewis. Woodhead Publishing Limited, Cambridge England, reprinted 2002; first published 1987, 465 pages; paperback; ISBN 1 85573272 6; £35.00/US$60.00/¿50.00

    Niels Skovgaard

    pág. 106

    

  • Global Handbook on Food and Water Safety. For the Education of Food Industry Management, Food Handlers, and Consumers: Sonia Y. De Leon, Susan L. Meacham, Virginia S. Claudio, Charles C. Thomas Publisher, Ltd., Springfield, Illinois, USA., 2003; xxx +

    Niels Skovgaard

    págs. 107-108

    

  • Calendar

    págs. 109-111