International Journal of Food Microbiology 1995: Vol 27 Index

4 Pages·1995·0.43 MB·English

International Journal
of Food Microbiology
Nas 1 International Journal of
ELSEVIER Food Microbiology 27 (1995) 269-271
Contents of Volume 27
Number 1, September 1995
Review Paper
D.F. Giménez and J.A. Giméneyz (Argentina)
The typing of botulinal neurotoxins
Regular Papers
K.S. Cudjoe, T. Hagtvedt and R. Dainty (Norway)
Immunomagnetic separation of Salmonella from foods and their detection using immunomag-
netic particle (IMP)-ELISA 11
O. Alexandrou, C. De W. Blackburn and M.R. Adams (UK)
Capacitance measurement to assess acid-induced injury to Salmonella enteritidis PT4 27
V. Sanchis, M. Abadias, L. Oncins, N. Sala, I. Vinas and R. Canela (Spain)
Fumonisins B, and B, and toxigenic Fusarium strains in feeds from the Spanish market 37
T.F. Brocklehurst, G.A. Mitchell, Y.P. Ridge, R. Seale and A.C. Smith (UK)
45
The effect of transient temperatures on the growth of Salmonella typhimurium LT2 in gelatin gel
J. Baranyi, T.P. Robinson, A. Kaloti and B.M. Mackey (UK)
Predicting growth of Brochothrix thermosphacta at changing temperature 61
M. Uyttendaele, R. Schukkink, B. Van Gemen and J. Debevere (Belgium, The Netherlands)
Development of NASBA®, a nucleic acid amplification system, for identification of Listeria
monocytogenes and comparison to ELISA and a modified FDA method 77
270 Contents of Volume 27
Research Note
C.-a. Hwang and L.R. Beuchat (USA)
Efficacy of a lactic acid /sodium benzoate wash solution in reducing bacterial contamination of
raw chicken 91
Calendar of Events 99
Number 2, 3, October 1995
Regular Papers
M.C. Manca de Nadra and A.M. Strasser de Saad (Argentina)
Polysaccharide production by Pediococcus pentosaceus from wine 101
D.W. Schaffner (USA)
The application of the WLF equation to predict lag time as a function of temperature for three
psychrotrophic bacteria 107
I.R. Grant and M.F. Patterson (UK)
Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes
and Salmonella typhimurium in cook-chill roast beef and gravy 117
P. Bouvrette and J.H.T. Luong (Canada)
Development of a flow injection analysis (FIA) immunosensor for the detection of Escherichia
coli 129
M.L. Delignette-Muller, L. Rosso and J.P. Flandrois (France)
Accuracy of microbial growth predictions with square root and polynomial models 139
P. Pless and R. Reissbrodt (Austria, Germany)
Improvement of Salmonella detection on motility enrichment media by ferrioxamine E-supple-
mentation of pre-enrichment culture 147
F.M. Wu and P.M. Muriana (USA)
Genomic subtraction in combination with PCR for enrichment of Listeria monocytogenes-specific
sequences 161
J. Dufrenne, M. Bijwaard, M. Te Giffel, R. Beumer and S. Notermans (The Netherlands)
Characteristics of some psychrotrophic Bacillus cereus isolates 175
G.H. Weenk, J.A. Van den Brink, C.B. Struijk and D.A.A. Mossel (The Netherlands)
Modified methods for the enumeration of spores of mesophilic Clostridium species in dried
foods 185
Contents of Volume 27 271
P.J. Blanc, J.P. Laussac, J. Le Bars, P. Le Bars, M.O. Loret, A. Pareilleux, D. Prome, J.C.
Prome, A.L. Santerre and G. Goma (France)
Characterization of monascidin A from Monascus as citrinin 201
J. Bello and M.A. Sanchez-Fuertes (Spain)
Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during
the ripening of a Spanish dry fermented sausage (Chorizo) 215
M.G. E]-Ziney, H. De Meyer and J.M. Debevere (Belgium)
Kinetics of interactions of lactic acid, pH and atmosphere on the growth and survival of Yersinia
enterocolitica IP 383 O:9 at 4°C 229
Short Communications
K. O’Donoghue, K. Bowker, J. McLauchlin, D.S. Reeves, P.M. Bennett and A.P. MacGowan
(UK)
Typing of Listeria monocytogenes by random amplified polymorphic DNA (RAPD) analysis 245
B. Bianchi-Salvadori, P. Camaschella and S. Cislaghi (Italy)
Rapid enzymatic method for biotyping and control of lactic acid bacteria used in the production
of yogurt and some cheeses * 253
Letter to the Editor
M.R. Adams and P. Marteau (France, UK)
On the safety of lactic acid bacteria from food 263
Calendar of Events 265
Contents of Volume 27 269