International Journal of Food Microbiology, 13 (1991) 335-338 © 1991 Elsevier Science Publishers B.V. 0168-/1916 /0$035.5 0 Author index Abrams, R., see De Zutter, L. (13) 11 Cloete, T.E., see Dykes, G.A. (13) 239 Adachi, S., see Yokoi, H. (13) 257 Cordier, J.L., see De Smedt, J.M. (13) 301 Ahrens, W., see Kraatz-Wadsack, G. (13) 265 Akgil, A., see Kivang, M. (13) 81 Aktug Gonil, §. and Karapinar, M. D’Aoust, J.-Y. The microbiological quality of drinking wa- Psychrotrophy and foodborne Salmonella ter supplies of izmir City: the incidence of (13) 207 Y. enterocolitica (13) 69 Debevere, J., see De Zutter, L. (13) 11 Andersen, J.K., Sgrensen, R. and Glensbjerg, De Boer, E., see In ’t Veld, P.H. (13) 295 M. De Borchgrave, J., see De Zutter, L. (13) 11 Aspects of the epidemiology of Yersinia ente- De Fabrizio, $.V., Ledford, R.A., Shieh, Y.S.C., rocolitica: a review (13) 231 Brown, J. and Parada, J.L. Armstrong, A., see Warburton, D.W. (13) 105 Comparison of lactococcal bacteriophage Aryanta, R.W., Fleet, G.H. and Buckle, K.A. isolated in the United States and Argentina The occurrence and growth of microorgan- (13) 285 isms during the fermentation of fish sausage DeLacy, K.M., see Gill, C.O. (13) 21 (13) 143 De Paz, M., see Chavarri, F.J. (13) 309 Asplund, K. and Nurmi, E. De Smedt, J.M., Chartron, S., Cordier, J.L., The growth of salmonellae in tomatoes (13) Graff, E., Hoekstra, H., Lecoupeau, J.P., 177 Lindblom, M., Milas, J., Morgan, R.M.., Nowacki, R., O'Donoghue, D., Van Gestel, Beckers, H., see De Zutter, L. (13) 11 G. and Varmedal, M. Beji, A., see Hamze, M. (13) 63 Collaborative study of the International Of- Beuchat, L.R. fice of Cocoa, Chocolate and Sugar Confec- Behavior of Aeromonas species at refrigera- tionery on Salmonella detection from cocoa tion temperatures (13) 217 and chocolate processing environmental Beuchat, L.R., see Lee, C. (13) 273 samples (13) 301 Bolder, N.M., see Notermans, S. (13) 55 De Smedt, J.M., see De Zutter, L. (13) 11 Bresler, G., Vaamonde, G. and Brizzio, S. De Zutter, L., De Smedt, J.M., Abrams, R., Natural occurrence of zearalenone and toxi- Beckers, H., Catteau, M., De Borchgrave, J., cogenic fungi in amaranth grain (13) 75 Debevere, J., Hoekstra, J., Jonkers, F., Brizzio, S., see Bresler, G. (13) 75 Lenges, J., Notermans, S., Van Damme, L., Brown, J., see De Fabrizio, $.V. (13) 285 Vandermeersch, R., Verbraeken, R. and Buckle, K.A., see Aryanta, R.W. (13) 143 Waes, G. Busse, M., see Valdes-Stauber, N. (13) 119 Collaborative study on the use of motility enrichment on modified semisolid Rappa- Caldeira, R., see Warburton, D.W. (13) 105 port-Vassiliadis medium for the detection of Catteau, M., see De Zutter, L. (13) 11 Salmonella from foods (13) 11 Chartron, S., see De Smedt, J.M. (13) 301 Dogan, A., see Kivang, M. (13) 81 Chavarri, F.J., Nunez, J.A., De Paz, M. and Dufrenne, J., see Notermans, S. (13) 31 Nunez, M. Dykes, G.A., Cloete, T.E. and Von Holy, A. Effect of lactic cultures on Escherichia coli Quantification of microbial populations as- in ewes’ milk stored at low temperatures (13) sociated with the manufacture of vacuum- 309 packaged, smoked Vienna sausages (13) 239 336 Farber, J.M., see Warburton, D.W. (13) 105 toxins by means of a specially developed test Faris, A., see Krovacek, K. (13) 165 kit (13) 265 Fernandez, M.F., see Sobrino, O.J. (13) 1 Krovacek, K., Faris, A. and Mansson, I. Fleet, G.H., see Aryanta, R.W. (13) 143 Growth of and toxin production by Fuji, Y., see Yokoi, H. (13) 257 Aeromonas hydrophila and Aeromonas so- bria at low temperatures (13) 165 Gavini, F., see Hamze, M. (13) 63 Gill, C.O. and DeLacy, K.M. Lacey, J., see Ramakrishna, N. (13) 47 Growth of Escherichia coli and Salmonella Lecoupeau, J.P., see De Smedt, J.M. (13) 301 typhimurium on high-pH beef packed under Ledford, R.A., see De Fabrizio, S.V. (13) 285 vacuum or carbon dioxide (13) 21 Lee, C. and Beuchat, L.R. Glensbjerg, M., see Andersen, J.K. (13) 231 Changes in chemical composition and sen- Goniil, §.A., see Karapinar, M. (13) 315 sory qualities of peanut milk fermented with Gosalvez, F., see Rojas, F.J. (13) 249 lactic acid bacteria (13) 273 Gotz, H., see Valdes-Stauber, N. (13) 119 Lenges, J., see De Zutter, L. (13) 11 Graff, E., see De Smedt, J.M. (13) 301 Lindblom, M., see De Smedt, J.M. (13) 301 Lopez, T.A., see Milano, G.D. (13) 329 Haikara, A., see Mattila-Sandholm, T. (13) 87 Hamze, M., Mergaert, J.. Van Vuuren, H.J.J., Manderson, G.J., see Pociecha, J.Z. (13) 321 Gavini, F., Beji, A., Izard, D. and Kersters, MaAnsson, I., see Krovacek, K. (13) 165 K. Mattila-Sandholm, T., Haikara, A. and Skytta, Rahnella aquatilis, a potential contaminant E. in lager beer breweries (13) 63 The effect of Pediococcus damnosus and Pe- Hernandez, P.E., see Sobrino, O.J. (13) 1 diococcus pentosaceus on the growth of Hoekstra, H., see De Smedt, J.M. (13) 301 pathogens in minced meat (13) 87 Hoekstra, J., see De Zutter, L. (13) 11 Mergaert, J., see Hamze, M. (13) 63 Hunt, T., see Warburton, D.W. (13) 105 Messier, S., see Warburton, D.W. (13) 105 Milano, G.D. and Lopez, T.A. In ’t Veld, P.H. and De Boer, E. Influence of temperature on zearalenone Recovery of Listeria monocytogenes on se- production by regional strains of Fusarium lective agar media in a collaborative study graminearum and Fusarium oxysporum in using reference samples (13) 295 culture (13) 329 Izard, D., see Hamze, M. (13) 63 Milas, J., see De Smedt, J.M. (13) 301 Moreira, W.L., see Sobrino, O.J. (13) 1 Jansen, W., see Notermans, S. (13) 31 Morgan, R.M., see De Smedt, J.M. (13) 301 Jodral, M., see Rojas, F.J. (13) 249 Mossel, D.A.A. and Struijk, C.B. Jonkers, F., see De Zutter, L. (13) 11 Public health implication of refrigerated pas- teurized (‘sous-vide’) foods (13) 187 Karapinar, M. and Gonil, §.A. Mukai, T., see Yokoi, H. (13) 257 Survival of Yersinia enterocolitica and Es- Mulder, R.W.A.W., see Notermans, S. (13) 55 cherichia coli in spring water (13) 315 Karapinar, M., see Aktug Goniil, §. (13) 69 Notermans, S., Soentoro, P.S.S., Bolder, N.M. Kersters, K., see Hamze, M. (13) 63 and Mulder, R.W.A.W. Kivang, M., Akgul, A. and Dogan, A. Adaptation of Listeria in liquid egg contain- Inhibitory and stimulatory effects of cumin, ing sucrose resulting in survival and out- oregano and their essential oils on growth growth (13) 55 and acid production of Lactobacillus plan- Notermans, S., Wernars, K., Soentoro, P.S., tarum and Leuconostoc mesenteroides (13) Dufrenne, J. and Jansen, W. 81 DNA hybridization and latex agglutination Konno, S., see Tokumaru, M. (13) 41 for detection of heat-labile- and shiga-like Konuma, H., see Tokumaru, M. (13) 41 toxin-producing Escherichia coli in meat (13) Kraatz-Wadsack, G., Ahrens, W. and Von 31 Stuckrad, J. Notermans, S., see De Zutter, L. (13) 11 ELISA screening of staphylococcal entero- Nowacki, R., see De Smedt, J.M. (13) 301 337 Nunez, J.A., see Chavarri, F.J. (13) 309 Tiwari, N.P., see Warburton, D.W. (13) 105 Nunez, M., see Chavarri, F.J. (13) 309 Toba, T., see Yokoi, H. (13) 257 Nurmi, E., see Asplund, K. (13) 177 Tokumaru, M., Konuma, H., Umesako, M., Konno, S. and Shinagawa, K. Obeta, J.A.N., see Obeta Ugwuanyi, J. (13) 157 Rates of detection of Salmonella and Obeta Ugwuanyi, J. and Obeta, J.A.N. Campylobacter in meats in response to the Incidence of heat-resistant fungi in Nsukka, sample size and the infection level of each Southern Nigeria (13) 157 species (13) 41 O’Donoghue, D., see De Smedt, J.M. (13) 301 Tolstoy, A. Practical monitoring of the chill chain (13) Parada, J.L., see De Fabrizio, $.V. (13) 285 225 Plante, R., see Warburton, D.W. (13) 105 Pociecha, J.Z., Smith, K.R. and Manderson, G.J. Umesako, M., see Tokumaru, M. (13) 41 Incidence of Listeria monocytogenes in meat production environments of a South Island (New Zealand) mutton slaughterhouse (13) Vaamonde, G., see Bresler, G. (13) 75 321 Valdes-Stauber, N., Gotz, H. and Busse, M. Pozo, R., see Rojas, F.J. (13) 249 Antagonistic effect of coryneform bacteria from red smear cheese against Listeria Ramakrishna, N., Lacey, J. and Smith, J.E. species (13) 119 Effect of surface sterilization, fumigation and Van Damme, L., see De Zutter, L. (13) 11 gamma irradiation on the microflora and Vandermeersch, R., see De Zutter, L. (13) 11 germination of barley seeds (13) 47 Van Gestel, G., see De Smedt, J.M. (13) 301 Reichart, O. Van Vuuren, H.J.J., see Hamze, M. (13) 63 Some remarks on the bias of the MPN Varmedal, M., see De Smedt, J.M. (13) 301 method (13) 131 Verbraeken, R., see De Zutter, L. (13) 11 Rodriguez, J.M., see Sobrino, O.J. (13) 1 Vinet, J., see Warburton, D.W. (13) 105 Rojas, F.J., Jodral, M., Gosalvez, F. and Pozo, Von Holy, A., see Dykes, G.A. (13) 239 R. Von Stuckrad, J., see Kraatz-Wadsack, G. (13) Mycoflora and toxigenic Aspergillus flavus in 265 Spanish dry-cured ham (13) 249 R@rvik, L.M. and Yndestad, M. Listeria monocytogenes in foods in Norway Waes, G., see De Zutter, L. (13) 11 (13) 97 Warburton, D.W., Farber, J.M., Armstrong, A., Caldeira, R., Hunt, T., Messier, S., Plante, Sanz, B., see Sobrino, O.J. (13) 1 R., Tiwari, N.P. and Vinet, J. Shieh, Y.S.C., see De Fabrizio, S.V. (13) 285 A comparative study of the ‘FDA’ and Shinagawa, K., see Tokumaru, M. (13) 41 ‘USDA’ methods for the detection of Liste- Skytta, E., see Mattila-Sandholm, T. (13) 87 ria monocytogenes in foods (13) 105 Smith, J.E., see Ramakrishna, N. (13) 47 Watanabe, T., see Yokoi, H. (13) 257 Smith, K.R., see Pociecha, J.Z. (13) 321 Wernars, K., see Notermans, S. (13) 31 Sobrino, O.J., Rodriguez, J.M., Moreira, W.L., Fernandez, M.F., Sanz, B. and Hernandez, P.E. Yndestad, M., see Rorvik, L.M. (13) 97 Antibacterial activity of Lactobacillus sake Yokoi, H., Watanabe, T., Fuji, Y., Mukai, T., isolated from dry fermented sausages (13) 1 Toba, T. and Adachi, S. Soentoro, P.S., see Notermans, S. (13) 31 Some taxonomical characteristics of encap- Soentoro, P.S.S., see Notermans, S. (13) 55 sulated Lactobacillus sp. KPB-167B isolated Sgrensen, R., see Andersen, J.K. (13) 231 from kefir grains and characterization of its Struijk, C.B., see Mossel, D.A.A. (13) 187 extracellular polysaccharide (13) 257 International Journal of Food Microbiology, 13 (1991) 339-340 © 1991 Elsevier Science Publishers B.V. 0168-1605 /91 /$03.50 Subject index Adaptation, (13) 55 Fermentation, (13) 143; (13) 273 Adsorption, (13) 285 Fermented foods, (13) 143 Aeromonas, (13) 217 Fish, (13) 143 Aeromonas spp., (13) 165 Fodder, (13) 321 Aflatoxin, (13) 249 Food, (13) 11, 97 Amaranth grain, (13) 75 Food packaging, (13) 207 Antagonism, (13) 1; (13) 119 Fraser broth, (13) 105 Antimicrobial activity, (13) 87 Fumigation, (13) 47 Aspergillus, (13) 249 Fusarium graminearum, (13) 329 Aspergillus flavus, (13) 249 Fusarium oxysporum, (13) 329 Bacteriophage, (13) 285 Gamma irradiation, (13) 47 Beef, high-pH, (13) 21 Germination, (13) 47 Biased estimation, (13) 131 Grain, (13) 47 Growth, (13) 165 Breweries contamination, (13) 63 Burst size, (13) 285 Heat-labile enterotoxin, (13) 31 Heat-resistant fungi, (13) 157 Campylobacter ,( 13) 41 Host range, (13) 285 Cheese smear coryneform bacteria, (13) 119 Chill chain, (13) 225 Chocolate, (13) 301 Immunological cross-reactivity, (13) 285 Cocoa, (13) 301 Incidence, (13) 41 Cold room, (13) 321 Incubation time, (13) 105 Comparative study, (13) 295 Infection level, (13) 41 Contamination, (13) 239 Inhibitory effect, (13) 81 CO, pack, (13) 21 Kefiran, (13) 257 Kefir grains, (13) 257 DNA hybridization, (13) 31 Drinking water, (13) 69 Dry-cured ham, (13) 249 Lactic acid bacteria, (13) 1; (13) 81; (13) 239 Dry fermented sausages, (13) 1 Lactic acid fermentation, (13) 273 Effluent, (13) 321 Lactic cultures, (13) 309 Egg products, (13) 55 Lactobacillus sake, (13) 1 Enterobacteriaceae, (13) 63 Lactobacillus sp., (143) 257 Environment, (13) 301 Lactococcus lactis, (13) 285 Enzyme-linked immunosorbent assay (ELISA), Latex agglutination, (13) 31 (13) 265 Listeria, (13) 55; (13) 119 Escherichia coli, (13) 21; (13) 31; (13) 69; (13) Listeria monocytogenes, (13) 97; (13) 105; (13) 309; (13) 315 295 Essential oil, (13) 81 Listeria spp., (13) 321 Evisceration technique, (13) 231 Longitudinally integrated microbiological safety Ewes’ milk, (13) 309 assurance, (13) 187 340 Mango fruit, (13) 157 Salmonella, (13) 11; (13) 41; (13) 177; (13) 207; Meat, (13) 41 (13) 301 Microbial ecology, (13) 143 Salmonella typhimurium, (13) 21 Microbial spoilage, (13) 239 Sample size, (13) 41 Microbiological quality of water, (13) 69 Sausage, (13) 143 Microflora, (13) 47 Selective media, (13) 105 Minced meat, (13) 87 Shiga-like toxin, (13) 31 Minimal growth temperature, (13) 207 Soil, (13) 157; (13) 321 Modified atmosphere packaging, (13) 217 Sous-vide, (13) 187 Monitoring, (13) 225 Spice, (13) 81 Motility enrichment, (13) 11; (13) 301 Spring water, (13) 315 Mould, (13) 249 Staphylococcal enterotoxin, (13) 265 MPN method, (13) 131 Starter culture, (13) 143 Stimulatory effect, (13) 81 Natural inhibitor, (13) 87 Surface sterilization, (13) 47 Survey of REPFEDs for psychrotrophic Ovine carcass, (13) 321 Clostridium spores, (13) 187 Survival, (13) 315 Pathogen, (13) 87 Peanut, (13) 273 Temperature, (13) 165; (13) 177 Pediococcus, (13) 87 Temperature abuse, (13) 21 Penicillium , (13) 249 Temperature recordings, (13) 225 Pig, (13) 231 Test kit, (13) 265 Probability, (13) 131 Time, (13) 177 Psychrotrophic pathogen, (13) 187; (13) 217 Tomato, (13) 177 Psychrotrophy, (13) 207 Toxicogenic fungi, (13) 75 Toxin, (13) 165 Quality assurance, (13) 225 Tropical area, (13) 157 Rahnella aquatilis, (13) 63 Rapid methods, (13) 11 Vacuum pack, (13) 21 Real-time monitoring, (13) 187 Vacuum-packaged, (13) 239 Recovery, (13) 295 Vienna sausage manufacture, (13) 239 Reference sample, (13) 295 Refrigerated foods, (13) 207 Yersinia enterocolitica, (13) 69; (13) 315 Refrigerated food spoilage, (13) 217 Yersinia enterocolitica O:3, (13) 231 Relative frequency, (13) 131 REPFED, (13) 187 Risk assessment and management, (13) 187 Zearalenone, (13) 75; (13) 329