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Contents of Volume 90
International Journal of Food Microbiology 90 (2004) 385 – 388 www.elsevier.com/locate/ijfoodmicro
Contents of Volume 90 Number 1 Regular Papers B.R. Yaun, S.S. Sumner, J.D. Eifert and J.E. Marcy (USA) Inhibition of pathogens on fresh produce by ultraviolet energy
1
C.L. Randazzo, C. Restuccia, A.D. Romano and C. Caggia (Italy) Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
9
Y. Chi-Zhang, K.L. Yam and M.L. Chikindas (USA) Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system
15
M. Koopmans and E. Duizer (The Netherlands) Foodborne viruses: an emerging problem
23
P. Chaveerach, L.J.A. Lipman and F. van Knapen (The Netherlands, Thailand) Antagonistic activities of several bacteria on in vitro growth of 10 strains of Campylobacter jejuni/coli
43
J.D. Stopforth, J.S. Ikeda, P.A. Kendall and J.N. Sofos (USA) Survival of acid-adapted or nonadapted Escherichia coli O157:H7 in apple wounds and surrounding tissue following chemical treatments and storage
51
J.K. Branen and P.M. Davidson (USA) Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin
63
P. Plaza, J. Usall, N. Teixido´ and I. Vin˜as (Spain) Effect of water activity and temperature on competing abilities of common postharvest citrus fungi
75
L. Cocolin, N. Innocente, M. Biasutti and G. Comi (Italy) The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process
83
386
Contents of Volume 90
L. De Vuyst, L. Avonts, P. Neysens, B. Hoste, M. Vancanneyt, J. Swings and R. Callewaert (Belgium) The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations
93
M. Gu¨rtler and K. Fehlhaber (Germany) Growth of Salmonella enteritidis in yolk from eggs laid by immunized hens
107
Book Reviews
115
Calendar
119
Instructions to Authors
123
Number 2 Publisher’s note
125
Review Articles D.L. Archer (USA) Freezing: an underutilized food safety technology?
127
L. Marilley and M.G. Casey (Switzerland) Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
139
Regular Articles M.T. Garcı´a, M. Martı´nez Can˜amero, R. Lucas, N. Ben Omar, R. Pe´rez Pulido and A. Ga´lvez (Spain) Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97
161
M. Powell, W. Schlosser and E. Ebel (USA) Considering the complexity of microbial community dynamics in food safety risk assessment
171
T. Rundberget, I. Skaar and A. Fla˚øyen (Norway) The presence of Penicillium and Penicillium mycotoxins in food wastes
181
G.L. Tetteh, S.K. Sefa-Dedeh, R.D. Phillips and L.R. Beuchat (USA, Ghana) Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea 189 L.I.I. Ouoba, B. Diawara, W.k. Amoa-Awua, A.S. Traore´ and P.L. Møller (Burkina Faso, Denmark, Ghana) Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala 197 U. Lyhs, J.M.K. Koort, H.-S. Lundstro¨m and K.J. Bjo¨rkroth (Finland) Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve 207
Contents of Volume 90
387
M. Uyttendaele, A. Rajkovic, G. Benos, K. Francßois, F. Devlieghere and J. Debevere (Belgium) Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes 219 F. Fierro, F. Laich, R.O. Garcı´a-Rico and J.F. Martı´n (Spain) High efficiency transformation of Penicillium nalgiovense with integrative and autonomously replicating plasmids 237 Calendar
249
Instructions to Authors
253
Number 3 Publisher’s note
255
Regular Papers S. Stampi, A. Caprioli, G. De Luca, P. Quaglio, R. Sacchetti and F. Zanetti (Italy) Detection of Escherichia coli O157 in bovine meat products in northern Italy
257
M. Uyttendaele, K. Neyts, H. Vanderswalmen, E. Notebaert and J. Debevere (Belgium) Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution 263 R.J. Jones (New Zealand) Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef 273 C. Turcotte, C. Lacroix, E. Kheadr, L. Grignon and I. Fliss (Canada, Switzerland, Egypt) A rapid turbidometric microplate bioassay for accurate quantification of lactic acid bacteria bacteriocins
283
W.-L. Ho, R.-C. Yu and C.-C. Chou (Taiwan) Effect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5
295
H. Kabeya, S. Maruyama, Y. Morita, T. Ohsuga, S. Ozawa, Y. Kobayashi, M. Abe, Y. Katsube and T. Mikami (Japan) Prevalence of Arcobacter species in retail meats and antimicrobial susceptibility of the isolates in Japan 303 S. Delgado and B. Mayo (Spain) Phenotypic and genetic diversity of Lactococcus lactis and Enterococcus spp. strains isolated from Northern Spain starter-free farmhouse cheeses 309 A. Martı´nez-Rodriguez, A.F. Kelly, S.F. Park and B.M. Mackey (UK) Emergence of variants with altered survival properties in stationary phase cultures of Campylobacter jejuni
321
388
Contents of Volume 90
R.A. Pearce, D.J. Bolton, J.J. Sheridan, D.A. McDowell, I.S. Blair and D. Harrington (Ireland, UK) Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems 331 Short Communications V. Aguado, A.I. Vitas and I. Garcı´a-Jalo´n (Spain) Characterization of Listeria monocytogenes and Listeria innocua from a vegetable processing plant by RAPD and REA 341 A.I. Vitas and V.A.eI. Garcia-Jalon (Spain) Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain)
349
T. Mukai, S. Kaneko, M. Matsumoto and H. Ohori (Japan) Binding of Bifidobacterium bifidum and Lactobacillus reuteri to the carbohydrate moieties of intestinal glycolipids recognized by peanut agglutinin 357 Calendar
363
Bibliography
367
Author index
379
Subject index
383
Contents of Volume 90
385
Contents of Volume 90 Number 1 Regular Papers B.R. Yaun, S.S. Sumner, J.D. Eifert and J.E. Marcy (USA) Inhibition of pathogens on fresh produce by ultraviolet energy
1
C.L. Randazzo, C. Restuccia, A.D. Romano and C. Caggia (Italy) Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
9
Y. Chi-Zhang, K.L. Yam and M.L. Chikindas (USA) Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system
15
M. Koopmans and E. Duizer (The Netherlands) Foodborne viruses: an emerging problem
23
P. Chaveerach, L.J.A. Lipman and F. van Knapen (The Netherlands, Thailand) Antagonistic activities of several bacteria on in vitro growth of 10 strains of Campylobacter jejuni/coli
43
J.D. Stopforth, J.S. Ikeda, P.A. Kendall and J.N. Sofos (USA) Survival of acid-adapted or nonadapted Escherichia coli O157:H7 in apple wounds and surrounding tissue following chemical treatments and storage
51
J.K. Branen and P.M. Davidson (USA) Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin
63
P. Plaza, J. Usall, N. Teixido´ and I. Vin˜as (Spain) Effect of water activity and temperature on competing abilities of common postharvest citrus fungi
75
L. Cocolin, N. Innocente, M. Biasutti and G. Comi (Italy) The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process
83
386
Contents of Volume 90
L. De Vuyst, L. Avonts, P. Neysens, B. Hoste, M. Vancanneyt, J. Swings and R. Callewaert (Belgium) The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations
93
M. Gu¨rtler and K. Fehlhaber (Germany) Growth of Salmonella enteritidis in yolk from eggs laid by immunized hens
107
Book Reviews
115
Calendar
119
Instructions to Authors
123
Number 2 Publisher’s note
125
Review Articles D.L. Archer (USA) Freezing: an underutilized food safety technology?
127
L. Marilley and M.G. Casey (Switzerland) Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
139
Regular Articles M.T. Garcı´a, M. Martı´nez Can˜amero, R. Lucas, N. Ben Omar, R. Pe´rez Pulido and A. Ga´lvez (Spain) Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97
161
M. Powell, W. Schlosser and E. Ebel (USA) Considering the complexity of microbial community dynamics in food safety risk assessment
171
T. Rundberget, I. Skaar and A. Fla˚øyen (Norway) The presence of Penicillium and Penicillium mycotoxins in food wastes
181
G.L. Tetteh, S.K. Sefa-Dedeh, R.D. Phillips and L.R. Beuchat (USA, Ghana) Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea 189 L.I.I. Ouoba, B. Diawara, W.k. Amoa-Awua, A.S. Traore´ and P.L. Møller (Burkina Faso, Denmark, Ghana) Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala 197 U. Lyhs, J.M.K. Koort, H.-S. Lundstro¨m and K.J. Bjo¨rkroth (Finland) Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve 207
Contents of Volume 90
387
M. Uyttendaele, A. Rajkovic, G. Benos, K. Francßois, F. Devlieghere and J. Debevere (Belgium) Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes 219 F. Fierro, F. Laich, R.O. Garcı´a-Rico and J.F. Martı´n (Spain) High efficiency transformation of Penicillium nalgiovense with integrative and autonomously replicating plasmids 237 Calendar
249
Instructions to Authors
253
Number 3 Publisher’s note
255
Regular Papers S. Stampi, A. Caprioli, G. De Luca, P. Quaglio, R. Sacchetti and F. Zanetti (Italy) Detection of Escherichia coli O157 in bovine meat products in northern Italy
257
M. Uyttendaele, K. Neyts, H. Vanderswalmen, E. Notebaert and J. Debevere (Belgium) Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution 263 R.J. Jones (New Zealand) Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef 273 C. Turcotte, C. Lacroix, E. Kheadr, L. Grignon and I. Fliss (Canada, Switzerland, Egypt) A rapid turbidometric microplate bioassay for accurate quantification of lactic acid bacteria bacteriocins
283
W.-L. Ho, R.-C. Yu and C.-C. Chou (Taiwan) Effect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5
295
H. Kabeya, S. Maruyama, Y. Morita, T. Ohsuga, S. Ozawa, Y. Kobayashi, M. Abe, Y. Katsube and T. Mikami (Japan) Prevalence of Arcobacter species in retail meats and antimicrobial susceptibility of the isolates in Japan 303 S. Delgado and B. Mayo (Spain) Phenotypic and genetic diversity of Lactococcus lactis and Enterococcus spp. strains isolated from Northern Spain starter-free farmhouse cheeses 309 A. Martı´nez-Rodriguez, A.F. Kelly, S.F. Park and B.M. Mackey (UK) Emergence of variants with altered survival properties in stationary phase cultures of Campylobacter jejuni
321
388
Contents of Volume 90
R.A. Pearce, D.J. Bolton, J.J. Sheridan, D.A. McDowell, I.S. Blair and D. Harrington (Ireland, UK) Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems 331 Short Communications V. Aguado, A.I. Vitas and I. Garcı´a-Jalo´n (Spain) Characterization of Listeria monocytogenes and Listeria innocua from a vegetable processing plant by RAPD and REA 341 A.I. Vitas and V.A.eI. Garcia-Jalon (Spain) Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain)
349
T. Mukai, S. Kaneko, M. Matsumoto and H. Ohori (Japan) Binding of Bifidobacterium bifidum and Lactobacillus reuteri to the carbohydrate moieties of intestinal glycolipids recognized by peanut agglutinin 357 Calendar
363
Bibliography
367
Author index
379
Subject index
383
Contents of Volume 90
385