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International Journal of Food Microbiology|June 1, 2002
A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of IrelandRachel Gorman, Sally Bloomfield, Catherine C AdleyInternational Journal of Food Microbiology|June 1, 2002
Application of nontraditional meat starter cultures in production of Hungarian salamiK Pidcock, G M Heard, A HenrikssonInternational Journal of Food Microbiology|May 15, 2003
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produceL Jacxsens, F Devlieghere, P Ragaert, et al.International Journal of Food Microbiology|June 5, 2003
Effects of a bacteriocin-like inhibitory substance from Carnobacterium piscicola against human and salmon isolates of Listeria monocytogenesR Schöbitz, V Suazo, M Costa, et al.International Journal of Food Microbiology|June 5, 2003
Molecular differentiation of clostridia associated with "blown pack" spoilage of vacuum-packed meats using internal transcribed spacer polymorphism analysisD M Broda, D R Musgrave, R G BellInternational Journal of Food Microbiology|January 16, 2002
Fermentative capacity after cold storage of baker's yeast is dependent on the initial physiological state but not correlated to the levels of glycolytic enzymesA Nilsson, J Norbeck, R Oelz, et al.International Journal of Food Microbiology|January 16, 2002
Survey of Fusarium moniliforme (F. verticillioides) and production of fumonisin B1 in cereal grains and oilseeds in ZimbabweR Gamanya, L SibandaInternational Journal of Food Microbiology|February 6, 2003
Incidence of Salmonella from poultry products and their susceptibility to antimicrobial agentsPatrícia Antunes, Cristina Réu, João Carlos Sousa, et al.International Journal of Food Microbiology|February 6, 2003
Prevalence of Clostridium botulinum types B, E and F in faecal samples from Swedish cattleMaria Dahlenborg, Elisabeth Borch, Peter RådströmInternational Journal of Food Microbiology|February 6, 2003
Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprintingIsabel Sánchez, Susana Seseña, Llanos PalopPageof 981