Volume 27; Issue 6

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Food Microbiology
Volume 27; Issue 6

Food Microbiology

Volume 27; Issue 6

1

Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives

Albert Hurtado, Cristina Reguant, Albert Bordons, Nicolas Rozès

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 415 KB

english, 2010

2

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

S. Samapundo, N. Deschuyffeleer, D. Van Laere, I. De Leyn, F. Devlieghere

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 309 KB

english, 2010

3

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Nuha M.K. Yousif, Melanie Huch, Tobias Schuster, Gyu-Sung Cho, Hamid A. Dirar, Wilhelm H. Holzapfel, Charles M.A.P. Franz

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 1.55 MB

english, 2010

4

Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production

Pornpan Jaichumjai, Ruud Valyasevi, Apinya Assavanig, Peter Kurdi

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 343 KB

english, 2010

5

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

M.C. Cabeza, M.I. Cambero, M. Núñez, M. Medina, L. de la Hoz, J.A. Ordóñez

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 222 KB

english, 2010

6

Viability and surface properties of spores subjected to a cleaning-in-place procedure: Consequences on their ability to contaminate surfaces of equipment

C. Faille, Y. Sylla, C. Le Gentil, T. Bénézech, C. Slomianny, Y. Lequette

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 1.23 MB

english, 2010

7

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures

Oleksandr A. Byelashov, Hristo Daskalov, Ifigenia Geornaras, Patricia A. Kendall, Keith E. Belk, John A. Scanga, Gary C. Smith, John N. Sofos

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 528 KB

english, 2010

8

Alternative microbial methods: An overview and selection criteria

Vicky Jasson, Liesbeth Jacxsens, Pieternel Luning, Andreja Rajkovic, Mieke Uyttendaele

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 2.14 MB

english, 2010

9

Survival of poultry-derived Campylobacter jejuni of multilocus sequence type clonal complexes 21 and 45 under freeze, chill, oxidative, acid and heat stresses

Ihab Habib, Mieke Uyttendaele, Lieven De Zutter

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 188 KB

english, 2010

10

An RT-qPCR approach to study the expression of genes responsible for sugar assimilation during rehydration of active dry yeast

Enrico Vaudano, Antonella Costantini, Olta Noti, Emilia Garcia-Moruno

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 373 KB

english, 2010

11

Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios

Sadhana Ravishankar, Libin Zhu, Divya Jaroni

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 139 KB

english, 2010

12

Influence of storage temperature on gene expression and virulence potential of Listeria monocytogenes strains grown in a salmon matrix

Samuel Duodu, Arne Holst-Jensen, Taran Skjerdal, Jean-Michel Cappelier, Marie-France Pilet, Semir Loncarevic

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 392 KB

english, 2010

13

Studying the growth boundary and subsequent time to growth of pathogenic Escherichia coli serotypes by turbidity measurements

A. Valero, M. Rodríguez, E. Carrasco, F. Pérez-Rodríguez, R.M. García-Gimeno, G. Zurera

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 490 KB

english, 2010

14

Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22 °C

Apostolos S. Angelidis, Paraskevi Boutsiouki, Demetrios K. Papageorgiou

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 412 KB

english, 2010

15

Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels

S. Patil, V.P. Valdramidis, P.J. Cullen, J. Frias, P. Bourke

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 269 KB

english, 2010

16

Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde

Mary Anne Roshni Amalaradjou, Sangeetha Ananda Baskaran, Ranjith Ramanathan, Anup Kollanoor Johny, Anu Susan Charles, Satyender Rao Valipe, Tyler Mattson, David Schreiber, Vijay K. Juneja, Richard Man

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 195 KB

english, 2010

17

Occurrence and role of lactic acid bacteria in seafood products

Leroi Françoise

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 286 KB

english, 2010

18

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Luca Settanni, Giancarlo Moschetti

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 207 KB

english, 2010

19

Calendar

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 75 KB

english, 2010

20

IFC: Editorial Board

Journal:

Food Microbiology

Year:

2010

File:

PDF, 49 KB

2010