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Sokmen A, Gulluce M, Akpulat HA, Daferera D, Tepe B, Polissiou M, Sokmen M, Sahin F// Cumhuriyet Univ, Fac Sci & Literature, Dept Biol, TR-58140 Sivas, Turkey Food Control 2004 15 (8) 627 The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius Vattem DA, Lin YT, Labbe RG, Shetty K*// *Univ Massachusetts, Dept Food Sci, Lab Food Biotechnol, Amherst, Ma 01003, USA Process Biochem 2004 39 (12) 1939 Antimicrobial activity against select food-borne pathogens by phenolic antioxidants enriched in cranberry pomace by solid-state bioprocessing using the food grade fungus Rhizopus oligosporus

3.1. Bacteria Ariefdjohan MW, Nelson PE, Singh RK*, Bhunia AK, Balasubramaniam VM, Singh N// *Univ Georgia, Dept Food Sci & Technol, Food Sci Bldg, Athens, Ga 30602, USA J Food Sci 2004 69 (5) M117 Efficacy of high hydrostatic pressure treatment in reducing Escherichia coli O157 and Listeria monocytogenes in alfalfa seeds Beuchat LR, Pettigrew CA, Tremblay ME, Roselle BJ, Scouten AJ// Univ Georgia, Ctr Food Safety, 1109 Experiment St, Griffin, Ga 30223, USA J Food Prot 2004 67 (8) 1702 Lethality of chlorine, chlorine dioxide, and a commercial fruit and vegetable sanitizer to vegetative cells and spores of Bacillus cereus and spores of Bacillus thuringiensis Brillard J, Lereclus D*// *INRA, Domaine Vilvert, FR-78352 Jouyen-Josas, France Microbiology 2004 150 (8) 2699 Comparison of cytotoxin cytK promoters from Bacillus cereus strain ATCC 14579 and from a B. cereus food poisoning strain Eblen BS, Walderhaug MO, Edelson-Mammel S, Chirtel SJ, De Jesus A, Merker RI, Buchanan RL, Miller AJ// US/FDA, Ctr Food Safety & Appl Nutr, 5100 Paint Branch Pkwy, College Park, Md 20740, USA J Food Prot 2004 67 (8) 1578 Potential for internalization, growth, and survival of Salmonella and Escherichia coli O157:H7 in oranges Erkmen O// Univ Gaziantep, Fac Engn, Dept Food Engn, TR-27310 Gaziantep, Turkey Microbiol Res 2004 159 (2) 167 Hypochlorite inactivation kinetics of Listeria monocytogenes in phosphate buffer Eswaranandam S, Hettiarachchy NS*, Johnson MG// *Univ Arkansas, Dept Food Sci, 2650 Nth Young Ave, Fayetteville, Ar 72704, USA J Food Sci 2004 69 (3) M79 Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara Foong SCC, Dickson JS*// *Iowa State Univ, Dept Microbiol, Food Safety Res Lab, Ames, Ia 50011, USA J Food Prot 2004 67 (8) 1641 Survival and recovery of viable but nonculturable Listeria monocytogenes cells in a nutritionally depleted medium Friedman M, Buick R, Elliott CT// USDA/ARS, Western Reg Res Ctr, 800 Buchanan St, Albany, Ca 94710, USA J Food Prot 2004 67 (8) 1774 Antibacterial activities of naturally occurring compounds against antibiotic-resistant Bacillus cereus vegetative cells and spores, Escherichia coli, and Staphylococcus aureus Geveke DJ, Brunkhorst C// USDA/ARS, Eastern Reg Res Ctr, Food Safety Intervent Technol Res Unit, Wyndmoor, Pa 19038, USA J Food Sci 2004 69 (3) E134 Inactivation of Escherichia coli in apple juice by radio frequency electric fields Huang LH// Food Safety Intervent Technol Res Unit, 600 East Mermaid Lane, Wyndmoor, Pa 19038, USA

J Food Prot 2004 67 (8) 1666 Thermal resistance of Listeria monocytogenes, Salmonella Heidelberg, and Escherichia coli O157:H7 at elevated temperatures Iyer C, Kailasapathy K*, Peiris P// *Univ Western Sydney, Ctr Adv Food Res, Locked Bag 1797, Penrith, NSW 1797, Australia Lebensm Wiss Technol Food Sci 2004 37 (6) 639 Evaluation of survival and release of encapsulated bacteria in ex vivo porcine gastrointestinal contents using a green fluorescent protein gene-labelled E. coli Jiang XP, Islam M, Morgan J, Doyle MP*// *Univ Georgia, Ctr Food Safety, 1109 Experiment St, Griffin, Ga 30223, USA J Food Prot 2004 67 (8) 1676 Fate of Listeria monocytogenes in bovine manure-amended soil Johnson J, Jinneman K, Stelma G, Smith BG, Lye D, Messer J, Ulaszek J, Evsen L, Gendel S, Bennett RW, Swaminathan B, Pruckler J, Steigerwalt A, Kathariou S, Yildirim S, Volokhov D, Rasooly A, Chizhikov V, Wiedmann M, Fortes E, Duvall RE, Hitchins AD*// *US/FDA, Ctr Food Safety & Appl Nutr, 5100 Paint Branch Pkwy, College Park, Md 20740, USA Appl Environ Microbiol 2004 70 (7) 4256 Natural atypical Listeria innocua strains with Listeria monocytogenes pathogenicity island 1 genes Kim S, Fung DYC// Purdue Univ, Dept Food Sci, Smith Hall, West Lafayette, In 47907, USA Lett Appl Microbiol 2004 39 (4) 319 Antibacterial effect of crude water-soluble arrowroot (Puerariae radix) tea extracts on food-borne pathogens in liquid medium Kirk MD, Little CL, Lem M, Fyfe M, Genobile D, Tan A, Threlfall J, Paccagnella A, Lightfoot D, Lyi H, McIntyre L, Ward L, Brown DJ, Surnam S, Fisher IS// OzFoodNet, Dept Hlth & Ageing, Food Safety & Surveillance Sect, MDP 15, GPO Box 9848, Canberra, ACT 2601, Australia Epidemiol Infect 2004 132 (4) 571 An outbreak due to peanuts in their shell caused by Salmonella enterica serotypes Stanley and Newport - Sharing molecular information to solve international outbreaks Lee JY, Kim YS, Shin DH*// *Chonbuk Natl Univ, Fac Biotechnol, Jeonju 561 756, South Korea Food Sci Biotechnol 2004 13 (3) 323 Antimicrobial synergistic effects of linolenic acid in combination with preservatives against food-borne bacteria Leverentz B, Conway WS*, Janisiewicz W, Camp MJ// *USDA/ARS, Produce Qual & Safety Lab, Beltsville, Md 20705, USA J Food Prot 2004 67 (8) 1682 Optimizing concentration and timing of a phage spray application to reduce Listeria monocytogenes on honeydew melon tissue Negi PS, Jayaprakasha GK*// *Cent Food Technol Res Inst, Human Resource Dev, IN-570013 Mysore, India J Food Sci 2004 69 (3) M61 Control of foodborne pathogenic and spoilage bacteria by garcinol and Garcinia indica extracts and their antioxidant activity Novak JS, Fratamico PM// USDA/ARS, Eastern Reg Res Ctr, Microbial Food Safety Res Unit, 600 East Mermaid Lane, Wyndmoor, Pa 19038, USA J Food Sci 2004 69 (3) M72 Evaluation of ascorbic acid as a quorum-sensing analogue to control growth, sporulation, and enterotoxin production in Clostridium perfringens Pao S, Randolph SP, Westbrook EW, Shen H// Virginia State Univ, Agr Res Stn, POB 9061, Petersburg, Va 23806, USA J Food Sci 2004 69 (5) M127 Use of bacteriophages to control Salmonella in experimentally contaminated sprout seeds Price SB, Wright JC, Degraves FJ, Castanie-Cornet MP, Foster JW// Auburn Univ, Coll Vet Med, Dept Pathobiol, 264 Greene Hall, Auburn, Al 36849, USA Appl Environ Microbiol 2004 70 (8) 4792 Acid resistance systems required for survival of Escherichia coli

Bibliography / International Journal of Food Microbiology 99 (2005) 355–366 O157:H7 in the bovine gastrointestinal tract and in apple cider are different Ryu JH, Kim H, Frank JF, Beuchat LR*// *Univ Georgia, Ctr Food Safety, 1109 Experiment St, Griffin, Ga 30223, USA Lett Appl Microbiol 2004 39 (4) 359 Attachment and biofilm formation on stainless steel by Escherichia coli O157:H7 as affected by curli production Sampathkumar B, Khachatourians GG, Korber DR*// *Univ Saskatchewan, Dept Appl Microbiol & Food Sci, 51 Campus Dr, Saskatoon Saskatchewan, Canada S7N 5A8 Appl Environ Microbiol 2004 70 (8) 4613 Treatment of Salmonella enterica serovar Enteritidis with a sublethal concentration of trisodium phosphate or alkaline pH induces thermotolerance Steenstrup LD// Tech Univ Denmark, Bioctr, Soltofts Plads Bldg 221, DK-2800 Lyngby, Denmark J Food Process Preserv 2004 28 (2) 103 Inactivation of E. coli O157:H7 in apple cider by ozone at various temperatures and concentrations Sugita-Konishi Y, Kobayashi K, Sakanaka S, Juneja LR, Amano F// Natl Inst Hlth Sci, Div Microbiol, 1-18-1 Kamiyoga, Setagaya ku, Tokyo 158 8501, Japan J Agric Food Chem 2004 52 (17) 5443 Preventive effect of sialylglycopeptide-nondigestive polysaccharide conjugates on Salmonella infection Suzuki K, Ozaki K, Yamashita H// Asahi Brewery Co Ltd, Analyt Technol Lab, 1-21 Midori 1-chome, Moriya, Ibaraki 302 0106, Japan Lett Appl Microbiol 2004 39 (3) 240 Comparative analysis of conserved genetic markers and adjacent DNA regions identified in beer-spoilage lactic acid bacteria Trujillo FT, Escartin EF, Cerezo SG// Univ Autonoma Puebla, Fac Ciencias Quim, Lab Inocuidad Microbiana Alimentos, MX-72570 Puebla, Mexico J Food Saf 2004 24 (2) 147 Behavior of Streptococcus pyogenes in mashed potatoes Ukuku DO, Fett WF, Sapers GM// USDA/ARS, Eastern Reg Res Ctr, Food Safety Intervent Technol Res Unit, 600 East Mermaid Lane, Wyndmoor, Pa 19038, USA J Food Saf 2004 24 (2) 129 Inhibition of Listeria monocytogenes by native microflora of whole cantaloupe Wang H, Reitmeier CA, Glatz BA*// *Iowa State Univ, Dept Food Sci & Human Nutr, 2312 Food Sci Bldg, Ames, Ia 50011, USA J Food Prot 2004 67 (8) 1574 Inactivation of Escherichia coli O157:H7 and other naturally occurring microorganisms in apple cider by electron beam irradiation Yildirim S, Lin W, Hitchins AD, Jaykus LA, Altermann E, Klaenhammer TR, Kathariou S*// *Nth Carolina State Univ, Dept Food Sci, Campus Box 7624, Raleigh, NC 27695, USA Appl Environ Microbiol 2004 70 (7) 4158 Epidemic clone I-specific genetic markers in strains of Listeria monocytogenes serotype 4b from foods Zhao T, Doyle MP*, Zhao P// *Univ Georgia, Ctr Food Safety, 1109 Experiment St, Griffin, Ga 30223, USA Appl Environ Microbiol 2004 70 (7) 3996 Control of Listeria monocytogenes in a biofilm by competitive-exclusion microorganisms

3.2. Fungi, protozoa & viruses Aziz NH, Moussa LAA// Natl Ctr Radiat Res & Technol, Dept Microbiol, POB 29, Post Code 113701, Nasr City, Cairo, Egypt J Food Saf 2004 24 (2) 109 Reduction of fungi and mycotoxins formation in seeds by gamma-radiation Brion G, Lingeriddy S, Neelakantan TR, Wang M, Girones R, Lees D, Allard A, Vantarakis A// Univ Kentucky, Dept Civil Engn, Lexington, Ky 40506, USA

357

Water Sci Technol 2004 50 (1) 125 Probing Norwalk-like virus presence in shellfish, using artificial neural networks Carducci A, Lucchesi N, Casini B, Mazzoni F, Liaci D, Verani M// Univ Pisa, Dept Expt Pathol, BMIE, Pisa, Italy Water Sci Technol 2004 50 (1) 137 Virological analysis of shellfish for food safety and control Comitini F, Di Pietro N, Zacchi L, Mannazzu I, Ciani M*// *Univ Politecn Marche, Dipt Sci Alimenti, Via Brecce Bianche, IT-60131 Ancona, Italy Microbiology 2004 150 (8) 2535 Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: Purification and characterization Fungaro MHP, Vissotto PC, Sartori D, Vilas-Boas LA, Furlaneto MC, Taniwaki MH// Univ Estadual Londrina, Ctr Ciencias Biol, POB 6001, BR-86051-990 Londrina, PR, Brazil Curr Microbiol 2004 49 (2) 123 A molecular method for detection of Aspergillus carbonarius in coffee beans Gliemmo K, Campos CA, Gerschenson LN*// *Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, Ciudad Univ, AR-1428 Buenos Aires, DF, Argentina J Food Sci 2004 69 (2) M39 Effect of sweet humectants on stability and antimicrobial action of sorbates Halt M, Klapec T, Subaric D, Macura M, Bacani S// Univ JJ Strosmayer Osijek, Fac Food Technol, PP 709, HR-31107 Osijek, Croatia Czech J Food Sci 2004 22 (3) 95 Fungal contamination of cookies and the raw materials for their production in Croatia Hazan R, Levine A, Abeliovich H*// *Hebrew Univ Jerusalem, Dept Biochem & Food Sci, IL-76100 Rehovot, Israel Appl Environ Microbiol 2004 70 (8) 4449 Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae Hewitt J, Greening GE*// *Inst Environm Sci & Res Ltd, Communicable Dis Grp, POB 50-348, Porirua, New Zealand J Food Prot 2004 67 (8) 1743 Survival and persistence of norovirus, hepatitis A virus, and feline calicivirus in marinated mussels Marin S, Abellana M, Rull F, Sanchis V, Ramos AJ*// *Univ Lleida, CeRTA-UTPV, Dept Food Technol, Rovira Roure 191, ES-25198 Lleida, Spain J Sci Food Agric 2004 84 (10) 1147 Efficacy of propionates and benzoates on the control of growth of Eurotium species in bakery products with near neutral pH Molinari P, Pilosof AMR, Jagus RJ*// *Univ Buenos Aires, Fac Ingn, Dept Ingn Ind, Ciudad Univ, AR-1428 Buenos Aires, DF, Argentina Food Res Int 2004 37 (8) 793 Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields Parra R, Magan N*// *Cranfield Univ, Inst Biosci & Technol, Appl Mycol Grp, Bedford MK45 4DT, England J Appl Microbiol 2004 97 (2) 429 Modelling the effect of temperature and water activity on growth of Aspergillus niger strains and applications for food spoilage moulds Plaza P, Usall J, Torres R, Abadias M, Smilanick JL, Vinas I// Ctr UDL-IRTA, CeRTA, Postharvest Unit, Avda Rovira Roure 177, ES-25198 Lleida, Spain Pest Manag Sci 2004 60 (8) 815 The use of sodium carbonate to improve curing treatments against green and blue moulds on citrus fruits Reyes-Ramirez A, Escudero-Abarca BI*, Aguilar-Uscanga G, Hayward-Jones PM, Barboza-Corona JE// *UNIDA, Inst Tecnol, Dept Ingn Quim Bioquim, Unidad Invest Alimentos, Veracruz, Mexico J Food Sci 2004 69 (5) M131

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Antifungal activity of Bacillus thuringiensis chitinase and its potential for the biocontrol of phytopathogenic fungi in soybean seeds Silva LR, Andrade PB*, Valentao P, Seabra RM, Trujillo ME, Velazquez E// *Univ Porto, Fac Farm, Serv Farmacognosia, REQUIMTE, Rua Anibal Cunha, PT-4050-047 Porto, Portugal Food Chem 2005 89 (2) 185 Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast Tei S, Kitajima N*, Ohara S, Inoue Y, Miki M, Yamatani T, Yamabe H, Mishiro S, Kinoshita Y// *Kasai City Hosp, Dept Internal Med, 1-13 Yokoo Hojo cho, Kasai, Hyogo 675 2393, Japan J Med Virol 2004 74 (1) 67 Consumption of uncooked deer meat as a risk factor for hepatitis E virus infection: An age- and sex-matched case-control study Tosi EA, Re E, Lucero H, Bulacio L// Univ Tecnol Nacl, Fac Reg Rosario, Ctr Invest & Desarrollo Tecnol Alimentos, Zeballos 1341, AR-2000, Rosario, Argentina Lebensm Wiss Technol Food Sci 2004 37 (6) 669 Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition Traversa D, Giangaspero A, Molini U, Iorio R, Paoletti B, Otranto D, Giansante C// Univ Teramo, Fac Vet Med, Dipt Sci Biomed Comparate, Piazza Aldo Moro 45, IT-64100 Teramo, Italy Appl Environ Microbiol 2004 70 (7) 4367 Genotyping of Cryptosporidium isolates from Chamelea gallina clams in Italy Ueki Y, Akiyama K, Watanabe T, Omura T// Miyagi Prefectural Inst Publ Hlth & Environm, Saiwai cho 4-7-2, Miyagino ku, Sendai, Miyagi 983 0836, Japan Water Sci Technol 2004 50 (1) 51 Genetic analysis of novoviruses taken from gastroenteritis patients, river water and oysters Vikram A, Prithiviraj B, Hamzehzarghani H, Kushalappa A*// *McGill Univ, Dept Plant Sci, Ste Anne de Bellevue, Quebec, Canada H9X 3V9 J Sci Food Agric 2004 84 (11) 1333 Volatile metabolite profiling to discriminate diseases of McIntosh apple inoculated with fungal pathogens

3.3. Meat, poultry, fish, eggs & milk Albonetti S, Trevisani M, Alvarez SA, Rosmini R// Univ Bologna, Fac Med Vet, Sez Igiene & Tecnol Alimentare, Alma Mater Studiorum, IT-40064 Ozzano dell’Emilia, BO, Italy Vet Res Commun 2004 28 (1 Suppl 1) 249 Detection of Escherichia coli serotype O157 in beef carcasses and faecal material Alter T, Gurtler M, Gaull F, Johne A, Fehlhaber K// Univ Leipzig, Inst Lebensmittelhyg, Tierklin 1, DE-04103 Leipzig, Germany Arch Lebensmittelhyg 2004 55 (3) 60 Comparative analysis of the prevalence of Campylobacter spp. in retail turkey and chicken meat Antunes P, Machado J, Sousa JC, Peixe L*// *Univ Porto, Fac Farm, Microbiol Lab, 164 Rua Anibal Cunha, PT-4050-047 Oporto, Portugal J Antimicrob Chemother 2004 54 (2) 429 Dissemination amongst humans and food products of animal origin of a Salmonella typhimurium clone expressing an integron-borne OXA30 β-lactamase Arques JL, Nunez M, Medina M, Rodriguez E// INIA, Dept Tecnol Alimentos, Carretera La Coruna km 7, ES-28040 Madrid, Spain Milchwissenschaft 2004 59 (7-8) 373 Synergistic effect of reuterin in combination with nisin on Staphylococcus aureus in milk Bertini S, Bresciani CM, Tiberto M, Bonardi S*// *Univ Parma, Fac Med Vet, Dipt Salute Anim, Via Taglio 8, IT-43100 Parma, Italy Ital J Food Sci 2004 16 (2) 255 Microbiological control of frozen and thawed cuttlefish (Sepia officinalis)

Braun P, Sutherland JP// Univ Leipzig, Fac Vet Med, Inst Food Hyg, Tierkliniken 1, DE-04103 Leipzig, Germany Milchwissenschaft 2004 59 (5-6) 298 Databases for synthesis and activity of lipases and proteases and growth of Bacillus spp Bruhn JB, Christensen AB, Flodgaard LR, Nielsen KF, Larsen TO, Givskov M, Gram L// Tech Univ Denmark, Danish Inst Fisheries Res, Dept Seafood Res, Biocentrum DTU, DK-2800 Lyngby, Denmark Appl Environ Microbiol 2004 70 (7) 4293 Presence of acylated homoserine lactones (AHLs) and AHL-producing bacteria in meat and potential role of AHL in spoilage of meat Carminati D, Gatti M, Bonvini B, Neviani E, Mucchetti G// Ist Sperimentale Lattiero Caseario, Via Lombardo 11, IT-26900 Lodi, Italy J Food Prot 2004 67 (8) 1671 High-pressure processing of Gorgonzola cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics Castillo LA, Meszaros L, Kiss IF*// *Szent Istvan Univ, Fac Food Sci, Dept Refrigerat & Livestock Prod Technol, Menesi ut 43-45, HU-1118 Budapest, Hungary Acta Aliment 2004 33 (2) 183 Effect of high hydrostatic pressure and nisin on micro-organisms in minced meats Chawla SP, Chander R*// *Bhabha Atom Res Ctr, Food Technol Div, IN-400085 Mumbai, India Food Control 2004 15 (7) 559 Microbiological safety of shelf-stable meat products prepared by employing hurdle technology Connerton PL, Carrillo CML, Swift C, Dillon E, Scott A, Rees CED, Dodd CER, Frost J, Connerton IF*// *Univ Nottingham, Sch Biosci, Div Food Sci, Sutton Bonington Campus, Loughborough LE12 5RD, England Appl Environ Microbiol 2004 70 (7) 3877 Longitudinal study of Campylobacter jejuni bacteriophages and their hosts from broiler chickens Donaghy JA, Totton NL, Rowe MT// Dept Agr & Rural Dev, Food Microbiol Branch, Agr Food & Environm Sci Div, Newforge Lane, Belfast BT9 5PX, Northern Ireland Appl Environ Microbiol 2004 70 (8) 4899 Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese Flores RA, Stewart TE// USDA/ARS, Microbial Food Safety Res Unit, Eastern Reg Res Ctr, Wyndmoor, Pa 19038, USA J Food Sci 2004 69 (5) M121 Empirical distribution models for Escherichia coli O157:H7 in ground beef produced by a mid-size commercial grinder Gilbert C, Slavik M// Univ Louisiana, Dept Biol, 700 Univ Blvd, Garrett 101, Monroe, La 71209, USA J Appl Microbiol 2004 97 (2) 347 Determination of toxicity of Campylobacter jejuni isolated from humans and from poultry carcasses acquired at various stages of production Gill CO, McGinnis JC// Agr & Agri-Food Canada, Lacombe Res Ctr, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1 Meat Sci 2004 68 (2) 333 Microbiological conditions of air knives before and after maintenance at a beef packing plant Glass KA, Johnson EA// Univ Wisconsin, Food Res Inst, 1925 Willow Dr, Madison, Wi 53706, USA J Food Prot 2004 67 (8) 1687 Factors that contribute to the botulinal safety of reduced-fat and fatfree process cheese products Gogus U, Bozoglu F, Yurdugul S// Middle East Tech Univ, Vocational Sch Higher Educat, Food Technol Program, TR-06531 Ankara, Turkey Food Control 2004 15 (7) 537 The effects of nisin, oil-wax coating and yogurt on the quality of refrigerated chicken meat

Bibliography / International Journal of Food Microbiology 99 (2005) 355–366 Hajmeer MN, Marsden JL, Fung DYC, Kemp GK// Univ Calif Davis Sch Vet Med, Dept Populat Hlth & Reprod, Davis, Ca 95616, USA Meat Sci 2004 68 (2) 277 Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets Hayman MM, Baxter I, O’Riordan PJ, Stewart CM*// *Food Sci Australia, Food Safety & Qual Grp, POB 52, Nth Ryde, NSW 1670, Australia J Food Prot 2004 67 (8) 1709 Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats Hinton A, Cason JA, Hume ME, Ingram KD// USDA/ARS, Russell Res Ctr, Poultry Proc & Meat Qual Res Unit, 950 Coll Stn Rd, Athens, Ga 30605, USA J Food Prot 2004 67 (8) 1610 Use of MIDI-fatty acid methyl ester analysis to monitor the transmission of Campylobacter during commercial poultry processing Janer C, Diaz J, Pelaez C, Requena T*// *Inst Frio - CSIC, Dept Dairy Sci & Technol, Jose Antonio Novais 10, Ciudad Univ, ES-28040 Madrid, Spain J Food Qual 2004 27 (3) 233 The effect of caseinomacropeptide and whey protein concentrate on Streptococcus mutans adhesion to polystyrene surfaces and cell aggregation Juneja VK, Thippareddi H// USDA/ARS, ERRC, Food Safety Intervent Technol Res Unit, 600 East Mermaid Lane, Wyndmoor, Pa 19038, USA J Food Saf 2004 24 (2) 95 Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling Kasalica A, Miocinovic D// Dairy Inst, Auto put 3, YU-11070 Novi Beograd, Serbia Montenegro, Yugoslavia Milchwissenschaft 2004 59 (7-8) 381 Isolation of Yersinia enterocolitica from raw milk Kaszanyitzky EJ, Egyed Z, Janosi S, Keseru J, Gal Z, Szabo I, Veres Z, Somogyi P// Cent Vet Inst, Tabornok u 2, HU-1149 Budapest, Hungary Acta Vet Hung 2004 52 (1) 7 Staphylococci isolated from animals and food with phenotypically reduced susceptibility to β-lactamase-resistant β-lactam antibiotics Kuplulu O, Sarimehmetoglu B// Ankara Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-06100 Ankara, Turkey Food Control 2004 15 (7) 511 Isolation and identification of Brucella spp. in ice cream Mac KN, Ellerbroek L// Bundesinst Risikobewertung, Diedersdorfer Weg 1, DE-12277 Berlin, Germany Arch Lebensmittelhyg 2004 55 (3) 55 Occurrence of gentamicin resistant enterococci in cattle, pigs and poultry as well as food in Germany (German, English Abstract) Mayr R, Gutser K, Busse M, Seiler H// Tech Univ Munich, Zent Inst Ernahrungs & Lebensmittelforsch, Abt Mikrobiol, DE-85354 Freising Weihenstephan, Germany Milchwissenschaft 2004 59 (5-6) 262 Gram positive non-sporeforming recontaminants are frequent spoilage organisms of German retail ESL (Extended Shelf Life) milk Mendoza TF, Welt BA, Otwell S, Teixeira AA, Kristonsson H, Balaban MO// Univ Florida, Dept Biol & Agr Engn, Packaging Sci Program, POB 110570, 111 Frazier Rogers Hall, Gainesville, Fl 32611, USA J Food Sci 2004 69 (3) M90 Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood Moroni P, Vellere F, Antonini M, Pisoni G, Ruffo G, Carli S// Univ Milan, Dept Anim Pathol Hyg & Vet Publ Hlth, Via Celoria 10, IT-20133 Milan, Italy Int J Antimicrob Agents 2004 23 (6) 637 Antibiotic susceptibility of coagulase-negative staphylococci isolated from goat’s milk

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Murphy RY, Seward RA// Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, Ar 72701, USA J Food Prot 2004 67 (8) 1755 Process control and sampling for Escherichia coli O157:H7 in beef trimmings Nel S, Lues JFR*, Buys EM, Venter P// *Technikon Free State, Sch Environm Dev & Agr, Private Bag X20539, ZA-9300 Bloemfontein, Rep Sth Africa Food Control 2004 15 (7) 571 The personal and general hygiene practices in the deboning room of a high throughput red meat abattoir Nightingale KK, Schukken YH, Nightingale CR, Fortes ED, Ho AJ, Her Z, Grohn YT, McDonough PL, Wiedmann M*// *Cornell Univ, Dept Food Sci, 412 Stocking Hall, Ithaca, NY 14853, USA Appl Environ Microbiol 2004 70 (8) 4458 Ecology and transmission of Listeria monocytogenes infecting ruminants and in the farm environment Ozer HB, Uraz G, Beyzi-Yilmaz E, Atasoy AF// Harran Univ, Fac Agr, Dept Food Engn, Sanliurfa, Turkey Int J Food Sci Technol 2004 39 (7) 727 The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: A traditional white-brined Turkish cheese Pala TR, Sevilla A// Univ Salamanca, Dept Genet & Microbiol, Dept Edificio, Campus M Unamuno, ES-37007 Salamanca, Spain J Food Prot 2004 67 (8) 1624 Microbial contamination of carcasses, meat, and equipment from an Iberian pork cutting plant Panebianco A, Giuffrida A*, Conte F, Ziino G, Minniti A, Iannuzzi L// *Univ Messina, Fac Vet Med, Dept Vet Publ Hlth, Sect Inspect Food Anim Origin, Polo Univ Annunziata, IT-98168 Messina, Italy Vet Res Commun 2004 28 (1 Suppl 1) 261 Research on bacteraemia in cultured rainbow trout Peek SF, Hartmann FA, Thomas CB, Nordlund KV// Univ Wisconsin, Sch Vet Med, Dept Med Sci, Madison, Wi 53706, USA J Am Vet Med Assoc 2004 225 (4) 574 Isolation of Salmonella spp from the environment of dairies without any history of clinical salmonellosis Pommepuy M, Dumas F, Caprais MP, Camus P, Le Mennec C, Parnaudeau S, Haugarreau L, Sarrette B, Vilagines P, Pothier P, Kholi E, Le Guyader F// IFREMER, BP 70, FR-29280 Plouzane, France Water Sci Technol 2004 50 (1) 117 Sewage impact on shellfish microbial contamination Ranucci D, Miraglia D, Branciari R, D’Ovidio V, Severini M// Univ Perugia, Dept Food Sci, Div Safety & Qual Food Anim Origin, Via San Costanzo, IT-06126 Perugia, Italy Vet Res Commun 2004 28 (1 Suppl 1) 269 Microbiological characteristics of hamburgers and raw pork sausages, and antibiotic-resistance of isolated bacteria Retzlaff D, Phebus R, Nutsch A, Riemann J, Kastner C, Marsden J// Kansas State Univ, Inst Food Sci, 148 Waters Hall, Manhattan, Ks 66506, USA J Food Prot 2004 67 (8) 1630 Effectiveness of a laboratory-scale vertical tower static chamber steam pasteurization unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on prerigor beef tissue Rodriguez O, Losada V, Aubourg SP, Barros-Velazquez J*// *Univ Santiago de Compostela, Sch Vet Sci, Dept Analyt Chem Nutr & Food Sci, ES-27002 Lugo, Spain Food Res Int 2004 37 (8) 749 Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity Rudi K, Maugesten T, Hannevik SE, Nissen H// Norwegian Food Res Inst - Matforsk, Osloveien 1, NO-1430 As, Norway Appl Environ Microbiol 2004 70 (8) 5010 Explorative multivariate analyses of 16S rRNA gene data from microbial communities in modified-atmosphere-packed salmon and coalfish Saridakis CE, Johnson RP, Benson A, Ziebell K, Gyles CL*// *Univ

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3.4. Toxins Abdulkadar AHW, Al-Ali AA, Al-Kildi AM, Al-Jedah JH*// *Minist Publ Hlth, Cent Food Lab, POB 21266, Doha, Qatar Food Control 2004 15 (7) 543 Mycotoxins in food products available in Qatar Arici M, Gumus T, Kara F// Trakya Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey Food Control 2004 15 (8) 597 The fate of ochratoxin A during the pekmez production from mouldy grapes Aziz NH, Mahrous SR// Natl Ctr Radiat Res & Technol, Dept Microbiol, 3 Ahmed el Zumor St, EG-113701 Nasr City, Cairo, Egypt Nahrung 2004 48 (3) 234 Effect of gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds Bankole SA, Ogunsanwo BM, Mabekoje OO// Olabisi Onabanjo Univ, Dept Biol Sci, PMB 2002, Ago Iwoye, Ogun State, Nigeria Food Chem Toxicol 2004 42 (8) 1309 Natural occurrence of moulds and aflatoxin B1 in melon seeds from markets in Nigeria Basalan M, Hismiogullari SE, Hismiogullari AA, Filazi A// Univ Kirikkale, Fac Med Vet, Dept Anim Nutr & Nutr Dis, TR-71450 Yahsihan, Kirikkale, Turkey Rev Med Vet 2004 155 (5) 248 Fungi and aflatoxin B1 in horse and dog feeds in Western Turkey (French, English Abstract) De Castro MFPM, Shephard GS, Sewram V, Vicente E, Mendonca TA, Jordan AC// Inst Tecnol Alimentos, Caixa Postal 139, BR-13073-001 Campinas, SP, Brazil

Food Addit Contam 2004 21 (7) 693 Fumonisins in Brazilian corn-based foods for infant consumption Glass KA, Johnson EA// Univ Wisconsin, Inst Food Res, 1925 Willow Dr, Madison, Wi 53706, USA J Food Prot 2004 67 (8) 1765 Antibotulinal activity of process cheese ingredients Gumus T, Arici M*, Demirci M// *Trakya Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey J Inst Brew 2004 110 (2) 146 A survey of barley, malt and beer contamination with ochratoxin A in Turkey Hennessy TW, Rotz LD// Ctr Dis Control & Prevent, Natl Ctr Infect Dis, Dept Hlth & Human Serv, Arctic Invest Program, Anchorage, Ak 99508, USA Clin Infect Dis 2004 39 (3) 363 Foodborne botulism in the Republic of Georgia: Implications for preparedness planning Kabak B, Var I// Cukurova Univ, Fac Agr, Dept Food Engn, TR-01330 Andana, Turkey Milchwissenschaft 2004 59 (5-6) 301 Binding of aflatoxin M1 by Lactobacillus and Bifidobacterium strains Kendirci P, Altug T// Ege Univ, Fac Engn, Dept Food Engn, Izmir, Turkey Milchwissenschaft 2004 59 (7-8) 399 Carry-over of aflatoxin M1 from milk to kefir and kefir grain Magnoli C, Astoreca A, Ponsone L, Combina M, Palacio G, Rosa CAR, Dalcero AM*// *Univ Nacl Rio Cuarto, Fac Ciencias Exactas Fis Quim & Nat, Dept Microbiol & Immunol, AR-5800 Cordoba, Argentina Lett Appl Microbiol 2004 39 (4) 326 Survey of mycoflora and ochratoxin A in dried vine fruits from Argentina markets Min J, Lee S, Jang A, Lee M*, Kim Y// *Seoul Natl Univ, Coll Agr & Life Sci, Sch Agr Biotechnol, San 56-1 Sillim dong, Seoul 151 742, South Korea Asian Australas J Anim Sci 2004 17 (10) 1472 Production of biogenic amines by microflora inoculated in meats Mitchell D, Parra R, Aldred D, Magan N*// *Cranfield Univ, Ctr Biotechnol, Appl Mycol Grp, Bedford MK45 4DT, England J Appl Microbiol 2004 97 (2) 439 Water and temperature relations of growth and ochratoxin A production by Aspergillus carbonarius strains from grapes in Europe and Israel Morii H, Kasama K// Nagasaki Univ, Fac Fisheries, Bunkyo ku, Nagasaki 852 8521, Japan J Food Prot 2004 67 (8) 1736 Activity of two histidine decarboxylases from Photobacterium phosphoreum at different temperatures, pHs, and NaCl concentrations Nordby KC, Halstensen AS, Elen O, Clasen PE, Langseth W, Kristensen P, Eduard W// Natl Inst Occupat Hlth, POB 8149 Dep, NO-0033 Oslo, Norway Ann Agric Environ Med 2004 11 (1) 75 Trichothecene mycotoxins and their determinants in settled dust related to grain production Palacios-Cabrera H, Taniwaki MH*, Menezes HC, Iamanaka BT// *Inst Tecnol Alimentos, Avda Brasil 2880, POB 139, BR-13073-001 Campinas, SP, Brazil Food Control 2004 15 (7) 531 The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures Pearson TC, Wicklow DT, Pasikatan MC// USDA/ARS, Engn Res Unit, Grain Mkt Res & Prod Res Ctr, 1515 Coll Ave, Manhattan, Ks 66502, USA Cereal Chem 2004 81 (4) 490 Reduction of aflatoxin and fumonisin contamination in yellow corn by high-speed dual-wavelength sorting Sypecka Z, Kelly M, Brereton P// Inst Chem Technol, Dept Food

Bibliography / International Journal of Food Microbiology 99 (2005) 355–366 Chem & Anal, Technicka 3, CZ-16628 Prague 6, Czech Republic J Agric Food Chem 2004 52 (17) 5463 Deoxynivalenol and zearalenone residues in eggs of laying hens fed with a naturally contaminated diet: Effects on egg production and estimation of transmission rates from feed to eggs Tabuc C, Bailly JD, Bailly S, Querin A, Guerre P// UPS, Ecole Natl Vet Toulouse, Mycotoxicol, 23 Chemin Capelles, FR-31076 Toulouse, France Rev Med Vet 2004 155 (5) 287 Toxigenic potential of fungal mycoflora isolated from dry cured meat products: Preliminary study (French, English Abstract) Usup G, Leaw CP, Cheah MY, Ahmad A, Ng BK// Univ Kebangsaan Malaysia, Fak Sains Teknol, Marine Sci Program, MY-43600 UKM Bangi, Selangor, Malaysia Toxicon 2004 44 (1) 37 Analysis of paralytic shellfish poisoning toxin congeners by a sodium channel receptor binding assay Vale P// Inst Nacl Invest Agr & Pescas, IPIMAR, Avda Brasilia, PT-1449-006 Lisbon, Portugal Toxicon 2004 44 (2) 123 Differential dynamics of dinophysistoxins and pectenotoxins between blue mussel and common cockle: A phenomenon originating from the complex toxin profile of Dinophysis acuta Varma JK, Katsitadze G, Moiscrafishvili M, Zardiashvili T, Chokheli M, Tarkhashvili N, Jhorjholiani E, Chubinidze M, Kukhalashvili T, Khmaladze I, Chakvetadze N, Imnadze P, Hoekstra M, Sobel J// CDC, Box 68, American Embassy, APO AP 96546, Bangkok, Thailand Clin Infect Dis 2004 39 (3) 357 Signs and symptoms predictive of death in patients with foodborne botulism - Republic of Georgia, 1980-2002 Velluti A, Sanchis V, Ramos AJ, Marin S*// *Lleida Univ, CeRTA-UTPV, Dept Food Technol, Avda Rovira Roure 191, ES25198 Lleida, Spain J Sci Food Agric 2004 84 (10) 1141 Effect of essential oils of cinnamon, clove, lemon grass, oregano and palmarosa growth of and fumonisin B1 production by Fusarium verticilloides in maize

4. Animal products Aksu MI, Kaya M// Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey Food Control 2004 15 (8) 591 Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage Anjani K, Iyer C, Kailasapathy K*// *Univ Western Sydney, Ctr Adv Food Res, Locked Bag 1797, SPDC, NSW 1797, Australia Milchwissenschaft 2004 59 (7-8) 396 Survival of co-encapsulated complementary probiotics and prebiotics in yoghurt Athanasiadis I, Paraskevopoulou A, Blekas G, Kiosseoglou V// Aristotle Univ Thessaloniki, Sch Chem, Food Chem & Technol Lab, GR-54124 Thessaloniki, Greece Biotechnol Prog 2004 20 (4) 1091 Development of a novel whey beverage by fermentation with kefir granules, effect of various treatments Basso AL, Picariello G, Coppola R, Tremonte P, Musso SS, Di Luccia A*// *CNR, Inst Food Sci, Via Roma 52 A-C, IT-83100 Avellino, Italy J Food Biochem 2004 28 (3) 195 Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean Beasley SS, Saris PEJ*// *Univ Helsinki, Dept Appl Chem & Microbiol, Bioctr 1, Viikinkaari 9, FI-00014 Helsinki, Finland Appl Environ Microbiol 2004 70 (8) 5051 Nisin-producing Lactococcus lactis strains isolated from human milk Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente

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E*// *Univ Basilicata, Dipt Biol Difesa & Biotecnol Agroforestal, Campus Macchia Romana, IT-85100 Potenza, Italy J Appl Microbiol 2004 97 (2) 271 Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages Bourdat-Deschamps M, Le Bars D, Yvon M, Chapot-Chartier MP*// *INRA, Unite Biochim & Struct Prot, FR-78352 Jouy-en-Josas, France Int Dairy J 2004 14 (9) 791 Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model Broadbent JR, Gummalla S, Hughes JE, Johnson ME, Rankin SA, Drake MA// Utah State Univ, Dept Nutr & Food Sci, Western Dairy Ctr, Logan, Ut 84322, USA Appl Environ Microbiol 2004 70 (8) 4814 Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese Carcoba R, Pin C, Rodriguez A*// *IPLA - CSIC, Apdo 85, ES-33300 Villaviciosa, Asturias, Spain Eur Food Res Technol 2004 219 (3) 277 Growth and metabolic behaviour of Lactococcus lactis subsp lactis IPLA 947 in anaerobic lactose-limited chemostat cultures Centeno JA, Fernandez-Garcia E, Gaya P, Tomillo J, Medina M, Nunez M*// *INIA, Dept Tecnol Alimentos, Carretera Coruna km 7, ES-28040 Madrid, Spain J Dairy Res 2004 71 (3) 380 Volatile compounds in cheeses made from raw ewes’ milk ripened with a lactic culture Corich V, Mattiazzi A, Soldati E, Carraro A, Giacomini A*// *Univ Padua, Dipt Biotecnol Agr, Viale Univ 16, Agripolis, IT-35020 Legnaro, PD, Italy Ital J Food Sci 2004 16 (2) 221 Relationships between chemical and microbiological composition of commercial plain yogurts Desai AR, Powell IB, Shah NP*// *Victoria Univ Technol, Sch Mol Sci, Werribee Campus, POB 14428, Melbourne City Mail Ctr, Melbourne, Vic 8001, Australia J Food Sci 2004 69 (3) M57 Survival and activity of probiotic lactobacilli in skim milk containing prebiotics Dura MA, Flores M, Toldra F*// *Inst Agroquim & Tecnol Alimentos - CSIC, POB 73, Valencia, Spain Meat Sci 2004 68 (2) 319 Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages Fukami K, Funatsu Y, Kwasaki K, Watabe S// Japan Tobacco Inc, Res & Dev, Mfg Grp, Food Business Div, 5-14 Haneda, Tokyo 144 0042, Japan J Food Sci 2004 69 (2) M45 Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (moromi) made from frigate mackerel Gueimonde M, De los Reyes-Gavilan CG// Inst Prod Lacteos Asturias - CSIC, Ctra Infiesto s/n, ES-33300 Villaviciosa, Spain Milchwissenschaft 2004 59 (5-6) 280 Reduction of incubation time in carbonated Streptococcus thermophilus/Lactobacillus acidophilus fermented milks as affected by the growth and acidification capacity of the starter strains Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A, De los Reyes-Gavilan CG*// *Inst Prod Lacteos Asturias - CSIC, Carretera Infiesto s/n, ES-33300 Villaviciosa, Spain Food Res Int 2004 37 (9) 839 Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks Guler Z, Gun H, Uraz T// Ankara Univ, Fac Agr, Dept Dairy Technol, TR-06100 Ankara, Turkey Milchwissenschaft 2004 59 (5-6) 277 The use of fungal lipase to accelerate the ripening of Kasar cheese Huppertz T, Fox PF, Kelly AL// Natl Univ Ireland, Univ Coll Cork,

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Dept Food & Nutrit Sci, Cork, Rep Ireland Milchwissenschaft 2004 59 (5-6) 246 Influence of high pressure treatment on the acidification of bovine milk by lactic acid bacteria Jayamanne VS, Adams MR*// *Univ Surrey, Sch Biomed & Mol Sci, Surrey GU2 7XH, England Int J Food Sci Technol 2004 39 (7) 719 Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties Kim WS, Tanaka T, Shimazaki K// Natl Inst Adv Ind Sci & Technol, Inst Biol Resources & Funct, Proteolysis & Prot Turnover Res Grp, Sapporo, Hokkaido 062 851, Japan Milchwissenschaft 2004 59 (7-8) 375 Detection of binding-protein in Bifidobacterium bifidum Bb-11 by various kinds of lactoferrin Leclercq-Perlat MN, Buono F, Lambert D, Latrille E, Spinnler HE, Corrieu G// INA PG, INRA UMR Genie & Microbiol Procedes Alimentaires, FR-78850 Thiverval Grignon, France J Dairy Res 2004 71 (3) 346 Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions Lee K// Kwangju Inst Sci & Technol, Dept Environm Sci & Engn, 1 Oryong-dong, Buk-gu, Kwangju 500-712, South Korea Process Biochem 2004 39 (12) 2233 Cold shock response in Lactococcus lactis ssp. diacetylactis: A comparison of the protection generated by brief pre-treatment at less severe temperatures Marino M, Maifreni M, Breccia M, Rondinini G// Univ Udine, Fac Agr, Dept Food Sci, Via Marangoni 97, IT-33100 Udine, Italy Milchwissenschaft 2004 59 (7-8) 378 Acidification and growth kinetics in Streptococcus thermophilus strains: Classification of cultures based on cluster analysis Narva M, Collin M, Jauhiainen T, Vapaatalo H, Korpela R// Univ Helsinki, Inst Biomed Pharmacol, Helsinki, Finland Milchwissenschaft 2004 59 (7-8) 359 Effects of Lactobacillus helveticus fermented milk and its bioactive peptides on bone parameters in spontaneously hypertensive rats Olesen PT, Stahnke LH*, Talon R// *Chr Hansen A/S, Boge Alle 10-12, DK-2970 Horsholm, Denmark Meat Sci 2004 68 (2) 193 Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus Ortigosa M, Arizcun C, Oneca M, Irigoyen A, Torre P// Univ Publ Navarra, Dept Ciencias Medio Nat, Campus Arrosadia, ES-31006 Pamplona, Spain Milchwissenschaft 2004 59 (7-8) 392 Effects of pasteurisation on microorganisms and sensory attributes in Roncal type cheese from ewe’s milk Sahan N, Var I, Say D, Aksan E// Cukurova Univ, Fac Agr, Dept Food Engn, TR-01330 Adana, Turkey Acta Aliment 2004 33 (2) 175 Microbiological properties of labneh (concentrated yoghurt) stored without vegetable oil at room or refrigeration temperatures Slacanac V, Hardi J, Pavlovic H, Vukovic D, Cutic V// Fac Food Technol, Franje Kuhaca 18, HR-31000 Osijek, Croatia Ital J Food Sci 2004 16 (2) 209 Inhibitory effect of goat and cow milk fermented by ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus) on the growth of some uropathogenic E. coli strains Takahashi N, Xiao JZ*, Miyaji K, Yaeshiima T, Hiramatsu A, Iwatsuki K, Kokubo S, Hosono A// *Morinaga Milk Ind Co Ltd, Food Res & Dev Lab, Zama, Japan J Dairy Res 2004 71 (3) 340 Selection of acid tolerant bifidobacteria and evidence for a low-pHinducible acid tolerance response in Bifidobacterium longum Thierry A, Richoux R, Kerjean JR// INRA, Lab Rech Technol

Laitiere, 65 rue St Brieuc, FR-35042 Rennes, France Int Dairy J 2004 14 (9) 801 Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese Tjener K, Stahnke LH, Andersen L, Martinussen J// Chr Hansen A/S, Boge Alle 10-12, DK-2970 Horsholm, Denmark Meat Sci 2004 67 (4) 711 Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation Verluyten J, Leroy F, De Vuyst L*// *Free Univ Brussels, Dept Appl Biol Sci, Res Grp Ind Microbiol, BE-1050 Brussels, Belgium Appl Environ Microbiol 2004 70 (8) 4807 Effects of different spices used in production of fermented sausages on growth of and curvacin a production by Lactobacillus curvatus LTH 1174 Vukovic V, Kasalica A// Inst Vet Med Serbia, YU-11070 Belgrade, Serbia-Montenegro, Yugoslavia Acta Aliment 2004 33 (2) 167 Effect of penicillin in concentration below the sensitivity level of biological methods on yoghurt cultures and yoghurt Wang KY, Li SN, Liu CS, Perng DS, Su YC, Wu DC, Jan CM, Lai CH, Wang TN, Wang WM// Kaohsiung Med Univ Hosp, Dept Internal Med, 100 Shih Chuan 1st Rd, Kaohsiung, Taiwan Am J Clin Nutr 2004 80 (3) 737 Effects of ingesting Lactobacillus- and Bifidobacterium-containing yogurt in subjects-with colonized Helicobacter pylori Yazici F// Ondokuz Mayis Univ, Dept Food Engn, TR-55139 Kurupelit, Turkey Acta Aliment 2004 33 (2) 201 Effect of pH on microflora of Civil cheese during refrigerated storage Yuksekdag ZN, Beyath Y, Aslim B// Gazi Univ, Fac Sci & Arts, Dept Biol, Teknikokullar, Ankara, Turkey Nahrung 2004 48 (3) 218 Metabolic activities of Lactobacillus spp. strains isolated from kefir Yuksekdag ZN, Beyatli Y, Aslim B// Gazi Univ, Fac Sci & Arts, Dept Biol, TR-06500 Ankara, Turkey Lebensm Wiss Technol Food Sci 2004 37 (6) 663 Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic Zacarchenco PB, Massaguer-Roig S// Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, POB 6121, BR-13083-970 Campinas, SP, Brazil Milchwissenschaft 2004 59 (5-6) 258 Differential enumeration of Bifidobacterium longum and Lactobacillus acidophilus in the presence of Streptococcus thermophilus Zacarcheno PB, Massaguer-Roig S// State Univ Campinas, Fac Food Engn, Dept Food Technol, POB 6121, BR-13083-970 Campinas, SP, Brazil Milchwissenschaft 2004 59 (7-8) 370 Enumeration of Streptococcus thermophilus in the presence of Bifidobacterium longum and Lactobacillus acidophilus - Effect of incubation temperature and atmospheric conditions

5. Plant & microbial products Abe A, Sujaya IN, Sone T, Asano K, Oda Y*// *Natl Agr Res Ctr, Dept Upland Agr, Kasai, Hokkaido 082 007, Japan Food Technol Biotechnol 2004 42 (3) 169 Microflora and selected metabolites of potato pulp fermented with an Indonesian starter ragi tape Behrens JH, Roig SM, Da Silva MAAP// Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, POB 6121, BR-13083-970 Campinas, SP, Brazil Acta Aliment 2004 33 (2) 101 Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential Moon JH, Om AS, Kwon HS, Kim YJ, Ji GE*// *Seoul Natl Univ,

Bibliography / International Journal of Food Microbiology 99 (2005) 355–366 Dept Food & Nutr, Seoul 151 742, South Korea Food Sci Biotechnol 2004 13 (3) 285 Fermented product development of Cynanchum wilfordii Hemsley by lactic acid bacteria and bifidobacteria Nishino N, Wada H, Yoshida M, Shiota H// Okayama Univ, Fac Agr, Dept Anim Sci, Okayama 700 8530, Japan J Dairy Sci 2004 87 (8) 2563 Microbial counts, fermentation products, and aerobic stability of whole crop corn and a total mixed ration ensiled with and without inoculation of Lactobacillus casei or Lactobacillus buchneri Ohmomo S, Nitisinprasert S, Kraykaw D, Hiranpradit S// JIRCAS, Anim Prod & Grassland Div, Tsukuba, Ibaraki 305 8686, Japan Jpn Agric Res Quart 2004 38 (2) 119 Modification of the pouch method to evaluate the ability of lactic acid bacteria strains for making good quality silage in Thailand Ohmomo S, Odai M, Pholsen P, Nitisinprasert S, Kraykaw D, Hiranpradit S// Address as above Jpn Agric Res Quart 2004 38 (2) 125 Effect of a commercial inoculant on the fermentation quality of ABP silage in Thailand Pasha C, Reddy G*// *Osmania Univ, Dept Microbiol, IN-500007 Hyderabad, India Food Chem 2005 89 (3) 449 Nutritional and medicinal improvement of black tea by yeast fermentation Romero AM, Doval MM, Sturla MA, Judis MA*// *Univ Nacl Nordeste, Fac Agroind, Dept Tecnol, Comandante Fernandez 755, AR-3700 Saenz Pena, Chaco, Argentina Eur J Lipid Sci Technol 2004 106 (7) 424 Antioxidant properties of polyphenol-containing extract from soybean fermented with Saccharomyces cerevisiae Uchida M, Amakasu H, Satoh Y, Murata M// Fisheries Res Agcy, Natl Res Inst Fisheries & Environm Inland Sea, Hiroshima 739 0452, Japan Fisheries Sci 2004 70 (3) 507 Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage Weinberg ZG, Muck RE, Weimer PJ, Chen Y, Gamburg M// Volcani Ctr, Dept Food Sci, Forage Preservat & By-Prod Res Unit, IL-50250 Bet Dagan, Israel Appl Biochem Biotechnol 2004 118 (1-3) 1 Lactic acid bacteria used in inoculants for silage as probiotics for ruminants

6. Alcoholic fermentation Aaron RT, Davis RC, Hamdy MK*, Toledo RT// *Univ Georgia, Instrument Shop, 995 East Whitehall Rd, Athens, Ga, USA J Rapid Methods Autom Microbiol 2004 12 (2) 127 Continuous alcohol/malolactic fermentation of grape must in a bioreactor system using immobilized cells Bamforth CW, Kanauchi M// Univ Calif, Dept Food Sci & Technol, Davis, Ca 95616, USA J Inst Brew 2004 110 (2) 83 Enzymology of vicinal diketone reduction in brewer’s yeast Cavazza A, Poznanski E, Trioli G// Ist Agrario San Michele All’Adige, Via E Mach 1, IT-38010 San Michele All’Adige, TN, Italy Am J Enol Viticult 2004 55 (2) 160 Restart of fermentation of simulated stuck wines by direct inoculation of active dry yeasts Csanyi E, Belafi-Bako K*, Nemestothy N, Gubicza L// *Res Inst Chem & Proc Engn, Egyetem u 2, HU-8200 Veszprem, Hungary Acta Aliment 2004 33 (1) 63 Study on ethanol fermentation integrated with simultaneous solvent extraction and enzymatic reaction Fernandez-Gonzalez M, Ubeda JF, Vasudevan TG, Otero RRC, Briones AI*// *Univ Castilla La Mancha, Fac Quim, Dept Quim

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Analit & Tecnol Alimentos, ES-13071 Ciudad Real, Spain FEMS Microbiol Lett 2004 237 (2) 261 Evaluation of polygalacturonase activity in Saccharomyces cerevisiae wine strains Gulbiniene G, Kondratiene L, Jokantaite T, Serviene E, Melvydas V, Petkuniene G*// *Inst Bot, Genet Lab, Zaliuju Ezeru 49, LT-08406 Vilnius, Lithuania Food Technol Biotechnol 2004 42 (3) 159 Occurrence of killer yeast strains in fruit and berry wine yeast populations Ramirez M, Vinagre A, Ambrona J, Molina F, Maqueda M, Robello JE// Univ Extremadura, Fac Ciencias, Dept Microbiol, Antiguo Rectorado, ES-06071 Badajoz, Spain Appl Environ Microbiol 2004 70 (8) 4686 Genetic instability of heterozygous, hybrid, natural wine yeasts Takahashi T, Furukawa A, Hara S, Mizoguchi H// Kiku Masamune Sake Brewing Co Ltd, Gen Res Lab, 1-8-6 Uozaki-nishimachi, Higashinada ku, Kobe, Hyogo 658 0026, Japan J Biosci Bioeng 2004 97 (6) 412 Isolation and characterization of sake yeast mutants deficient in γ-aminobutyric acid utilization in sake brewing

7. Biotechnology Abd El-Gawad IA, El-Sayed EM, Hafez SA, El-Zeini HM, Saleh FA// Cairo Univ, Fac Agr, Dairy Sci & Technol Dept, PO 12613, Giza, Egypt Br J Nutr 2004 92 (1) 81 Inhibitory effect of yoghurt and soya yoghurt containing bifidobacteria on the proliferation of Ehrlich ascites tumour cells in vitro and in vivo in a mouse tumour model An GH, Song JY, Chang KS, Lee BD, Chae HS, Jang BC// Chungnam Natl Univ, Dept Food Sci & Technol, 220 Gung-dong, Taejon 305 764, South Korea Asian Australas J Anim Sci 2004 17 (9) 1309 Pigmentation and delayed oxidation of broiler chickens by the red carotenoid, astaxanthin, from chemical synthesis and the yeast, Xanthophyllomyces dendrorhous Bustos G, Moldes AB, Cruz JM, Dominguez JM*// *Univ Vigo, Dept Chem Engn, Campus Ourense, Lagoas s/n, Orense, Spain J Agric Food Chem 2004 52 (16) 5233 Evaluation of vinification lees as a general medium for Lactobacillus strains Demirel G, Yaykasli KO, Yasar A// Gazi Univ, Fac Art Sci, Dept Chem, Teknikokullar, TR-06500 Ankara, Turkey Food Chem 2005 89 (3) 393 The production of citric acid by using immobilized Aspergillus niger A-9 and investigation of its various effects Erdeve O, Tiras U, Dallar Y// SB Ankara Egitim Arastirma Hastanesi, Pediat Klin, TR-06320 Ankara, Turkey J Trop Pediatr 2004 50 (4) 234 The probiotic effect of Saccharomyces boulardii in a pediatric age group Erginkaya Z, Kavas C, Var I, Kabak B, Guven M// Cukurova Univ, Fac Agr, Dept Food Engn, TR-013300 Adana, Turkey Arch Lebensmittelhyg 2004 55 (3) 52 Antifungal activity of several lactic acid bacteria and bifidobacteria Helinck S, Le Bars D, Moreau D, Yvon M*// *INRA, Unite Rech Biochim & Struct Prot, FR-78352 Jouy-en-Josas, France Appl Environ Microbiol 2004 70 (7) 3855 Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids Horn N, Fernandez A, Dodd HM, Gasson MJ, Rodriguez JM*// *Univ Complutense Madrid, Fac Vet, Dept Nutr & Bromatol III, ES-28040 Madrid, Spain Appl Environ Microbiol 2004 70 (8) 5030 Nisin-controlled production of pediocin PA-1 and colicin V in nisinand non-nisin-producing Lactococcus lactis strains

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