International Journal of Food Microbiology 1993: Vol 18 Index

7 Pages·1993·1 MB·English

345
Author index
Acosta, I., see Jodral, M. (18) 171 Fraser, A.D.E., see Chen, H. (18) 151
Altman, N.S., see Langston, S.W. (18) 43 Fung, D.Y.C., see Yu, L.S.L. (18) 97
Antuna, B. and Martinez-Anaya, M.A.
Sugar uptake and involved enzymatic activi-
Gallego, C., see Jodral, M. (18) 171
ties by yeasts and lactic acid bacteria: their
Garriga, M., see Hugas, M. (18) 107
relationship with breadmaking quality (18)
Gill, C.O. and McGinnis, C.
191
Changes in the microflora on commercial
Aymerich, T., see Hugas, M. (18) 107
beef trimmings during their collection, distri-
bution and preparation for retail sale as
Badley, A., see Schlech III, W.F. (18) 15 ground beef (18) 321
Bentabol, A., see Jodral, M. (18) 171
Grant, I.R., Nixon, C.R. and Patterson, M.F.
Bille, J., see Danielsson-Tham, M.-L. (18) 161 Effect of low-dose irradiation on growth of
Brosch, R., see Danielsson-Tham, M.-L. (18) and toxin production by Staphylococcus au-
161 reus and Bacillus cereus in roast beef and
Buchrieser, C., see Danielsson-Tham, M.-L. (18) gravy (18) 25
161 Guillamon, J.M., Querol, A., Jiménez, M. and
Buyong, N., see Degnan, A.J. (18) 127 Huerta, T.
Phylogenetic relationships among wine yeast
Callis, M., see Viljoen, B.C. (18) 53 strains based on electrophoretic whole-cell
Chase, D.P., see Schlech III, W.F. (18) 15 protein patterns (18) 115
Chen, H., Fraser, A.D.E. and Yamazaki, H.
Evaluation of the toxicity of Salmonella se-
Hanninen, M.-L.
lective media for shortening the enrichment
Occurrence of Aeromonas spp. in samples
period (18) 151
of ground meat and chicken (18) 339
Harmayani, E., Sofos, J.N. and Schmidt, G.R.
Danielsson-Tham, M.-L., Bille, J., Brosch, R.,
Fate of Listeria monocytogenes in raw and
Buchrieser, C., Persson, K., Rocourt, J.,
cooked ground beef with meat processing
Schwarzkopf, A., Tham, W. and Ursing, J.
additives (18) 223
Characterization of Listeria strains isolated
Hotchkiss, J.H., see Langston, S.W. (18) 43
from soft cheese (18) 161
Houben, J.H., see Hounhouigan, D.J. (18) 279
Degnan, A.J., Buyong, N. and Luchansky, J.B.
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M..,
Antilisterial activity of pediocin AcH in
Houben, J.H. and Rombouts, F.M.
model food systems in the presence of an
Characterization and frequency distribution
emulsifier or encapsulated within liposomes
of species of lactic acid bacteria involved in
(18) 127
the processing of mawé, a fermented maize
Dykes, G.A., see Viljoen, B.C. (18) 53
dough from Benin (18) 279
Hudson, J.A. and Mott, S.J.
Erhard, F., see Kneifel, W. (18) 179 Presence of Listeria monocytogenes, motile
aeromonads and Yersinia enterocolitica in
Ferrer, S., see Zaniga, M. (18) 37 environmental samples taken from a super-
Ferron, P. and Michard, J. market delicatessen (18) 333
Distribution of Listeria spp. in confection- Hudson, J.A.
ers’ pastries from western France: compari- Construction and comparison of response
son of enrichment methods (18) 289 surface kinetic models for the Yersinia ente-
346
rocolitica type strain and a food isolate un- between Listeria monocytogenes and Coryne-
der aerobic conditions (18) 201 bacterium equi (18) 77
Huerta, T., see Guillamoén, J.M. (18) 115 McMullen, L.M. and Stiles, M.E.
Hugas, M., Garriga, M., Aymerich, T. and Mon- Microbial ecology of fresh pork stored under
fort, J.M. modified atmosphere at —1, 4.4 and 10°C
Biochemical characterization of lactobacilli (18) 1
from dry fermented sausages (18) 107 Michard, J., see Ferron, P. (18) 289
Huss, H.H., see Jeppesen, V.F. (18) 305 Monfort, J.M., see Hugas, M. (18) 107
Mott, S.J., see Hudson, J.A. (18) 333
Murao, S., Nomura, Y., Nagata, S., Iwamoto, T.,
Iwahara, M., see Murao, S. (18) 63
Iwahara, M. and Shin, T.
Iwamoto, T., see Murao, S. (18) 63
Development and evaluation of a novel ster-
ilizer with rotary vibrators (18) 63
Jaros, D., see Kneifel, W. (18) 179
Jeppesen, V.F. and Huss, H.H.
Nagata, S., see Murao, S. (18) 63
Characteristics and antagonistic activity of
Nago, C.M., see Hounhouigan, D.J. (18) 279
lactic acid bacteria isolated from chilled fish
National Institute of Public Health & Environ-
products (18) 305
mental Protection,
Jiménez, M., see Guillamon, J.M. (18) 115
Workshop on risk assessment of human ex-
Jodral, M., Liman, E., Acosta, I1., Gallego, C.,
posure to pathogenic micro-organisms (18)
Rojas, F. and Bentabol, A.
239
Mycoflora and toxigenic Aspergillus flavus in
Nishikawa, Y., Ogasawara, J. and Kimura, T.
Spanish milks (18) 171
Heat and acid sensitivity of motile Aeromo-
nas: a comparison with other food-poisoning
Kimura, T., see Nishikawa, Y. (18) 271
bacteria (18) 271
Kneifel, W., Jaros, D. and Erhard, F.
Nixon, C.R., see Grant, I.R. (18) 25
Microflora and acidification properties of
Nomura, Y., see Murao, S. (18) 63
yogurt and yogurt-related products fer-
Nout, M.J.R., see Hounhouigan, D.J. (18) 279
mented with commercially available starter
cultures (18) 179
Oboegbulem, S.lI.
Kunz, B., see Schmitz, S. (18) 233
Comparison of two enrichment media and
three selective media for isolation of salmo-
Langston, S.W., Altman, N.S. and Hotchkiss, nellae from fresh chicken carcass rinse fluids
J.H. and sewer swabs (18) 167
Within and between sample comparisons of Ogasawara, J., see Nishikawa, Y. (18) 271
Gompertz parameters for Salmonella enteri-
tidis and aerobic plate counts in chicken Pardo, I., see Zuniga, M. (18) 37
stored in air and modified atmosphere (18) Patterson, M.F., see Grant, I.R. (18) 25
43 Persson, K., see Danielsson-Tham, M.-L. (18)
Linan, E., see Jodral, M. (18) 171 161
Luchansky, J.B., see Degnan, A.J. (18) 127 Peterz, M. and Steneryd, A.-C.
Comparative evaluation of two methods of
Macler, B.A. and Regli, S. enumerating enterococci in foods: collabora-
Use of microbial risk assessment in setting tive study (18) 211
US drinking water standards (18) 245
Madsen, M. Querol, A., see Guillamoén, J.M. (18) 115
Microbial flora of frozen tail meat from cap-
tive Nile crocodiles (Crocodylus niloticus) Regli, S., see Macler, B.A. (18) 245
(18) 71 Roberts, T.A., see Wijtzes, T. (18) 139
Martinez-Anaya, M.A., see Antuna, B. (18) 191 Rocourt, J., see Danielsson-Tham, M.-L. (18)
McClure, P.J., see Wijtzes, T. (18) 139 161
McGinnis, C., see Gill, C.O. (18) 321 Rojas, F., see Jodral, M. (18) 171
McKellar, R.C. Rombouts, F.M., see Hounhouigan, D.J. (18)
Novel mechanism for the CAMP reaction 279
347
Sanni, A.1. Viljoen, B.C., Dykes, G.A., Callis, M. and
The need for process optimization of African Von Holy, A.
fermented foods and beverages (18) 85 Yeasts associated with Vienna sausage pack-
Schlech III, W.F., Chase, D.P. and Badley, A. aging (18) 53
A model of food-borne Listeria monocyto- Von Holy, A., see Viljoen, B.C. (18) 53
genes infection in the Sprague-Dawley rat
using gastric inoculation: development and Weidenborner, M., see Schmitz, S. (18) 233
effect of gastric acidity on infective dose (18) Wijtzes, T., McClure, P.J., Zwietering, M.H.
15 and Roberts, T.A.
Schmidt, G.R., see Harmayani, E. (18) 223 Modelling bacterial growth of Listeria mono-
Schmitz, S., Weidenbérner, M. and Kunz, B. cytogenes as a function of water activity, pH
Heavy metals as selective inhibitors of mould and temperature (18) 139
growth (18) 233
Schwarzkopf, A., see Danielsson-Tham, M.-L. Yamazaki, H., see Chen, H. (18) 151
(18) 161 Yu, L.S.L. and Fung, D.Y.C.
Scott, P.M. Five-tube most-probable-number method us-
Fumonisins (18) 257 ing the Fung-Yu tube for enumeration of
Shin, T., see Murao, S. (18) 63 Listeria monocytogenes in restructured meat
Sofos, J.N., see Harmayani, E. (18) 223 products during refrigerated storage (18) 97
Steneryd, A.-C., see Peterz, M. (18) 211
Stiles, M.E., see McMullen, L.M. (18) 1 Zuniga, M., Pardo, I. and Ferrer, S.
An improved medium for distinguishing be-
Tham, W., see Danielsson-Tham, M.-L. (18) 161 tween homofermentative and heterofermen-
tative lactic acid bacteria (18) 37
Ursing, J., see Danielsson-Tham, M.-L. (18) 161 Zwietering, M.H., see Wijtzes, T. (18) 139

349
Subject index
Abusive temperature, (18) 43 Fermented sausage, (18) 107
Acidification properties, (18) 179 Fish product, (18) 305
Aerobic plate count, (18) 43 Fleshfood, (18) 333
Aeromonas, (18) 271, 339 Food, (18) 211, 271
Aflatoxins, (18) 171 Food additive, (18) 223
Air, (18) 63 Foodborne fungi, (18) 233
Amino carbonyl reaction, (18) 63 Food safety, (18) 25
Antagonism: biological preservation, (18) 305 Frozen meat, (18) 71
Arginine, (18) 107 B-Fructosidase, (18) 191
Aspergillus flavus, (18) 171 Fumonisin B,, (18) 257
Fung-Yu tube, (18) 97
Bacillus cereus, (18) 25 Fusarium, (18) 257
Bacillus coagulans, (18) 63
Bacteria, (18) 71, 321 Gamma irradiation, (18) 25
Bacteriocin, (18) 1 Gastric acidity, (18) 15
Beef, (18) 321 Gastrointestinal mucosa, (18) 15
Beef, cooked, (18) 25 a-Glucosidase, (18) 191
Beef trimmings, (18) 321 Ground beef, (18) 321
Bélehradek (square root), (18) 139 Growth, (18) 201
Between and within sample comparison, (18) 43 Growth model, (18) 139
CAMP reaction, (18) 77 pH, (18) 139, 271
Cancer, (18) 257 Heavy metal, (18) 233
Candida, (18) 53
Chicken, (18) 43, 167 Identification, (18) 115
Cholesterol oxidase, (18) 77 Invasion, (18) 15
Classification, (18) 115
Collaborative study, (18) 211 Kinetic model, (18) 201
Cooking, (18) 271
Corn, (18) 257 Lactic acid bacteria, (18) 1, 191, 305
Corynebacterium equi, (18) 77 Lactic acid bacteria, homofermentative,
Crocodile, (18) 71 heterofermentative, (18) 37
Lactobacilli, (18) 279
Debaryomyces, (18) 53 Lactobacillus, (18) 107
Delicatessen, (18) 333 Leukoencephalomalacia, (18) 257
Differential medium, (18) 37 L. innocua, (18) 161
Liposome, (18) 127
Emulsifier, (18) 127 Listeria monocytogenes, (18) 15, 77, 97, 127, 139,
Enrichment, (18) 167 161, 223, 289, 333
Enterococci, (18) 211 Listeria spp, (18) 289
Enumeration, (18) 161, 211 Lysteriolysin O, (18) 77
Enzyme, (18) 191
Maize, (18) 279
Fermentation, (18) 279 Mawe, (18) 279
Fermentation process, (18) 85 Maximum contaminant level goals, (18) 245
350
Meat, (18) 223 Selective media, (18) 151
Meat and chicken, (18) 339 Selenite, (18) 167
Meat processing, (18) 53 Sewer, (18) 167
Microflora, (18) 1, 179 Slaughterhouse, (18) 167
Milk, (18) 171 Soft cheese, (18) 161
Modified atmosphere package (MAP), (18) 1 Staphylococcus aureus, (18) 25, 77
Most-probable-number (MPN), (18) 97 Steam, (18) 63
Motile aeromonad, (18) 333 Sterilizer, (18) 63 ’
Motility enrichment, (18) 97 Sugar uptake, (18) 191
Moulds, (18) 171
Mycotoxins, (18) 257 Tail meat, (18) 71
Taxonomy, (18) 107
Pasteurization, (18) 171 Temperature, (18) 139, 271
Pastry, (18) 289 Temperature abuse, (18) 25
Pediocin, (18) 127 Toxicity, (18) 151
Phenotypic characteristics, (18) 339
Pork, (18) 1 Vibration, (18) 63
Pre-enrichment, (18) 289 Vienna sausage, (18) 53
Process optimization, (18) 85 Virulence, (18) 15
Pulmonary edema, (18) 257
Water activity, (18) 139
Rappaport-Vasiliadis, (18) 167 Water-borne infectious disease, (18) 245
Resistant variants, (18) 151 Water treatment regulation, (18) 245
Restriction enzyme analysis, (18) 161 Whole-cell protein electrophoregram, (18) 115
Restructured meat products, (18) 97 Wine yeast, (18) 115
Risk assessment and management, (18) 245
Yeast, (18) 53
Saccharomyces cerevisiae, (18) 115 Yeasts, (18) 191
Salmonella, (18) 43, 71, 151, 167 Yersinia enterocolitica, (18) 201, 333
Selective inhibition, (18) 233 Yogurt, (18) 179
Selective isolation, (18) 289 Yogurt-related products, (18) 179