International Journal Of Food Microbiology

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Subject: International Journal Of Food Microbiology
Date: Wed, 11 Feb 1998 14:22:59 -0500 (EST)

International Journal Of Food Microbiology

http://scienceserver.orionsci.com/elsevier/01681605/
(Link inactive 24 November 2004)

http://www.sciencedirect.com/science/journal/01681605
(Link active 24 November 2004)

An official journal of the International Union of Microbiological
Societies (IUMS)  and the International Committee on Food Microbiology and
Hygiene (ICFMH) 

AIMS AND SCOPE

The International Journal of Food Microbiology publishes full-length
original research papers, short communications, review articles and book
reviews covering all aspects of microbiological safety, quality and
acceptability of foods. Contributions dealing with the following fields
are invited:  bacteriology, immunology, mycology, parasitology, virology
and food fermentation. Emphasis will be placed on papers dealing with
microbiological quality assurance, intrinsic and extrinsic parameters of
foods affecting microbial survival and growth, methods for microbiological
and immunological examinations of foods, indices of the sanitary quality
of foods, incidence and types of food microorganisms, food spoilage,
microbiological aspects of food preservation, microbial interaction,
predictive microbiology, food-borne diseases of microbial origin and the
safety of novel food products. Achievements in rapid methods and
automation in food microbiology are also included.  It is a policy of this
journal also to publish Proceedings of suitable meetings, workshops,
conferences, etc. in the field of food microbiology.

Audience:

Industrial and food Microbiologists, Bacteriologists, Immunologists,
Mycologists, Parasitologists, Virologists, Food Hygienists. 

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Text is available as PDF files.

Recent Contents:

International Journal Of Food Microbiology,
            Vol: 35, Issue: 2, April 1, 1997 

              1.Contributions to methods in food mycology 
                      Pitt, J.I. , pp. 99-101 , PDF (approx. 175.8KB)
              2.Effect of diluent type on viability of yeasts
                 enumerated from foods or pure culture 
                      Mian, M.A.; Fleet, G.H.; Hocking, A.D. , pp.
                      103-107 , PDF (approx. 293.0KB) 
              3.Optimisation of methodology for enumeration of
                 xerophilic yeasts from foods 
                      Andrews, S.; de Graaf, H.; Stamation, H. , pp.
                      109-116 , PDF (approx. 468.8KB) 
              4.Enumeration of fungi in barley 
                      Rabie, C.J.; Lubben, A.; Marais, G.J.; van
                      Vuuren, H.J. , pp. 117-127 , PDF (approx.
                      644.5KB) 
              5.Production of patulin and cytochalasin E by
                 Aspergillus clavatus during malting of barley and
                 wheat 
                      Lopez-Diaz, T.M.; Flannigan, B. , pp. 129-136
                      , PDF (approx. 468.8KB) 
              6.Incidence and detection of thermotolerant and
                 thermophilic fungi from maize with particular
                 reference to Thermoascus species 
                      Wareing, P.W. , pp. 137-145 , PDF (approx.
                      527.3KB) 
              7.Heat resistance of Talaromyces flavus
                 ascospores as determined by a two phase slug
                 flow heat exchanger 
                      King, A.D. , pp. 147-151 , PDF (approx.
                      293.0KB)