Effect of food processing-related stresses on acid tolerance of Listeria monocytogenes

Article Abstract:

The effects of selected single or combine environmental stresses relevant to food processing on the acid resistance of Listeria monocytogenes are evaluated. The results demonstrate that prior adaptation of L. monecytogenes to mildly acidic environments may result in an increase in the acid resistance of the pathogen.

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Applicability of an Arrhenius model for the combined effect of temperature and CO(sub 2) packaging on the spoilage microflora of fish

Article Abstract:

The Arrhenius and Belehradek models appear to be satisfactory in determining the growth of bacteria on fish products. The models were used to determine the growth of Pseudomonas spp., Shewanella putrefaciens, Brochothrix thermosphacta, and lactic acid bacteria on the Mediterranean fish red mullet.

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Yeast populations residing on healthy or Botrytis-infected grapes from a vineyard in Attica, Greece

Article Abstract:

The yeast flora associated with health and Botrytis-infected grapes from a vineyard in Attica, Greece, are evaluated. The analysis has shown that Botrytis infection has resulted in a larger population and greater diversity of yeasts enriched with fermentative or spoilage species.

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