1. Graduate Program in Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil. 2. Biotechnology Center, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil. 3. Department of Microbiology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil. 4. Department of Microbiology, Federal Foundation of Medical Sciences of Porto Alegre, R...

Cold-inducedgene expression pro¢lesofVibrio parahaemolyticus : a time-courseanalysis Lei Yang, Dongsheng Zhou, Xiumei Liu, Haihong Han, Lingjun Zhan, Zhaobiao Guo, Lianfeng Zhang, Chuan Qin, Hin-chung Wong & Ruifu Yang Institute of Laboratory Animal Sciences, Chinese Academy of Medical Peking Union Medical College, Beijing, China; State Key Laboratory of Pathogen and Biosecurity, Beijing Instit...

G. ZARFEL *, K. KRZIWANEK , S. JOHLER , M. HOENIGL , E. LEITNER, C. KITTINGER 1, L. MASOUD1, G. FEIERL1 AND A. J. GRISOLD1 1 Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria 2 Department of Hygiene, Microbiology and Tropical Medicine, National Reference Centre for Nosocomial Infections and Antibiotic Resistance, Elisabethinen Hospital, Lin...

1 Laboratory of food microbiology, Institut Pasteur du Maroc, Casablanca, Morocco 2 Division of Pharmacy and Veterinary Inputs, Control and Expertise Department, ONSSA, Rabat, Morocco 3 Laboratory of Chemistry and Biology Applied to the Environment, Department of Biology, Faculty of Sciences, The University of Moulay Ismail, Meknès, Morocco 4 Laboratory of Cellular and Molecular Biology, Depart...

Synthetic food colours are used worldwide to avoid the loss of original colour in processed foods, as well as to make the products more attractive to consumers. Synthetic food colours are considered superior to natural food colours in terms of their colour value, uniformity, and applicability in various processed foods. Synthetic food colours have been authorized and regulated for use in food a...

4 Jinshui Zheng, Donghai Peng, Xiaoling Song, Lifang Ruan, Jacques Mahillon and 5 Ming Sun 6 7 8 State Key Laboratory of Agricultural Microbiology, College of Life Science and 9 Technology, Huazhong Agricultural University, Wuhan 430070, China, and 10 Laboratoty of Food and Environmental Microbiology, Université catholique de 11 Louvain, B-11348 Louvain-la-Neuve, Belgium. 12 13 14 *Correspondin...

Muhammad A. Rehman,a Kim Ziebell,a John H. E. Nash,a,b Andrew M. Kropinski,a,b Zusheng Zong,a Emily Nafziger,a Patrick Boerlin,b Linda Chui,c,d John Devenish,e Sadjia Bekal,f Morag Graham,g,h Roger P. Johnsona Laboratory for Foodborne Zoonoses, Public Health Agency of Canada, Guelph, Ontario, Canadaa; Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, Ontario,...

Modelling in food microbiology has become an indispensable approach safety to generate predictions about the microbial behaviour. One of its weaknesses is lack reliable and relevant data for mathematical modelling. The increasing amounts innovative modelling tools have potential provide information on hazard, exposure, surveillance reports. They can be combined reduce time needed perform a risk...

Predictive microbiology in food products empowered research application to achieve the high accurate evaluation of microbial risk in food products. According to previous research, Bacillus cereus selected as a serious problem in milk industry; because of the heat resistance characteristics which Bacillus cereus can causes two diverse syndromes of food poisoning (diarrhoea and vomiting), suspect...