Articles from Microbial Update International (April 1, 1998)

Title	Author	Type	Words
DNA sequencing speeds detection of E. coli 0157:H7.			555
Elisa detects C. perfringens in 6 hr.			382
Flavored olive oil condiments made safe.			252
HACCP continues to come into focus.			344
Hot water treatment extends shelflife of broccoli.			195
Identifying and controlling emerging foodborne pathogens.			554
In brief...			69
Meat's internal temperature is the reliable indicator of thorough cooking.			301
Reasonable expectations needed for food safety efforts.			288
Spices protect against food spoilage.			383
Use steam and vacuum to kill bacteria in poultry.			455