Articles from Microbial Update International (February 1, 1999)

Title	Author	Type	Words
Adding cherries to hamburgers reduces spoilage, carcinogens.			309
Challenges face the use of bacteriocins.			547
Harness spices to kill E. coli.			379
High-pressure processing continues to evolve commercially.			382
Improve your awareness of the effects of environmental stresses on bacteria.			421
In brief...			154
Model cooking scenarios to reduce bacteria levels.			499
New bacterial media help to classify Salmonella.			479
Replace sulphur dioxide with organic acids and nisin to cut microbial levels.			464