International Journal of Food Microbiology Volume 304
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2. Detection of antimicrobial-resistance diarrheagenic Escherichia coli strains in surface water used to irrigate food products in the northwest of Mexico; 3. Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking; 4. Study of the effectiveness of staphylococcins in biopreservation of Minas fresh (Frescal) cheese with a reduced sodium content; 5. Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat; 6. A novel method for rapid estimation of lactic acid bacterial concentration in fermented milk based on superhydrophobic surface wettability; 7. Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan; 8. Amplification of Raman spectra by gold nanorods combined with chemometrics for rapid classification of four Pseudomonas; 9. Core genome sequence analysis to characterize Salmonella enterica serovar Rissen ST469 from a swine production chain; 10. Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs; 11. Virucidal activity of gamma radiation on strawberries and raspberries; 12. Listeria monocytogenes risk assessment on cold smoked and salt-cured fishery products in Finland - A repeated exposure model; 13. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation; 14. Phenotypic and genotypic characterization of PVL-positive Staphylococcus aureus isolated from retail foods in China.
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Năm xuất bản
2019
