International Journal of Food Microbiology Volume 305
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16. Influence of water activity and temperature on growth and production of trichothecenes by Fusarium graminearum sensu stricto and related species in maize grains; 17. Bacterial content and characterization of antibiotic resistant Staphylococcus aureus in Danish sushi products and association with food inspector rankings; 18. Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database; 19. Pathogenic Acinetobacter species including the novel Acinetobacter dijkshoorniae recovered from market meat in Peru; 20. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations; 21. Corrigendum to “Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters” [Int. J. Food Microbiol. 160 (2013) 290-297].
2. Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice; 3. Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures; 4. Structural change in GadD2 of Listeria monocytogenes field isolates supports nisin resistance; 5. Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano); 6. SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds; 7. Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa; 8. Prevalence and molecular characterization of multidrug-resistant Shigella species of food origins and their inactivation by specific lytic bacteriophages; 9. Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham; 10. HiCrome Bacillus agar for presumptive identification of Bacillus and related species isolated from honey samples; 11. Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat; 12. Citric acid can force Staphylococcus aureus into viable but nonculturable state and its characteristics; 13. Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction; 14. Source attribution at the food sub-product level for the development of the Canadian Food Inspection Agency risk assessment model; 15. Infection status of commercial fish with cystacanth larvae of the genus Corynosoma (Acanthocephala: Polymorphidae) in Hokkaido, Japan;
2. Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice; 3. Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures; 4. Structural change in GadD2 of Listeria monocytogenes field isolates supports nisin resistance; 5. Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano); 6. SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds; 7. Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa; 8. Prevalence and molecular characterization of multidrug-resistant Shigella species of food origins and their inactivation by specific lytic bacteriophages; 9. Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham; 10. HiCrome Bacillus agar for presumptive identification of Bacillus and related species isolated from honey samples; 11. Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat; 12. Citric acid can force Staphylococcus aureus into viable but nonculturable state and its characteristics; 13. Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction; 14. Source attribution at the food sub-product level for the development of the Canadian Food Inspection Agency risk assessment model; 15. Infection status of commercial fish with cystacanth larvae of the genus Corynosoma (Acanthocephala: Polymorphidae) in Hokkaido, Japan;
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Năm xuất bản
2019
