Articles from Microbial Update International (April 1, 2006)

Title	Author	Type	Words
Antimicrobial agents, dough conditioners extend shelf life, quality of flat bread.			317
Chlorine, chlorine dioxide kill spores on apples.			429
Develop quantitative NASBA assay to detect E. coli.			309
Developing, validating processes for fermented foods.			374
High pressure inactivates V. parahaemolyticus and B. cereus.			396
PEF fluid handling system inactivates microbes in apple cider.			350
Produce antilisterial bacteriocins from lactic acid bacteria in dairy-based media.			343
Remove L. monocytogenes biofilms using ultrasound and ozone.			365
The variety of pourable salad dressings available in large containers for use in food service and home settings has increased in recent years.			293
Understanding how bacteria communicate.			421