Articles from Microbial Update International (April 1, 2004)

Title	Author	Type	Words
Be aware of factors that affect antimicrobial action of electron beams.			335
Combine steam and vacuum to kill bacteria.			519
Continuous electric fields inactivate microbes in yogurt without hurting quality.			345
Electrolyzed oxidizing water active against P. expansum.			511
Examine how L. monocytogenes moves from processing equipment to deli meats.			348
Harness database to track pathogens.			420
Package design and geometry influence oxygen levels of packaged fresh seafood.			360
Protein and cellulose coatings can incorporate antimicrobials and not impact tomato color.			364
Using pulsed electric fields (PEFs) as a nonthermal preservation technique is an effective way to extend the shelf life of liquid food products.			171
UV-based system optimizes water disinfection.			466