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1. Microbiology of fruits and vegetables
by Gorny, James R and Yousef, Ahmed Elmeleigy and Sapers, Gerald M
2006, ISBN 0849322618, 634 p., [8] p. of plates
Vegetables -- Microbiology | Fruit -- Microbiology | Microbiologie | Légumes | Fruits
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2. Microbiology of fresh produce
by Matthews, Karl R
2006, ISBN 9781555813574, xii, 239
Vegetables -- Microbiology | Fruit -- Microbiology | Microbiologie | Légumes | Fruits
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3. Microbiology of marine food products
by Hackney, Cameron Ray, 1951 and Ward, Donn R., 1949
1991, ISBN 0442233469, xiv, 450
Microbiology | Seafood | Safety measures
Book
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4. Microbiology of foods and food processing
by Nickerson, John T and Sinskey, Anthony J
1972, ISBN 0444001247, x, 306
Microbiology | Preservation | Microbiologie | Food handling | Manipulation | Conservation | Aliments | Food
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5. Full Text Wine microbiology is driven by vineyard and winery anthropogenic factors
by Grangeteau, Cédric and Roullier‐Gall, Chloé and Rousseaux, Sandrine and Gougeon, Régis D and Schmitt‐Kopplin, Philippe and Alexandre, Hervé and Guilloux‐Benatier, Michèle
Microbial Biotechnology, ISSN 1751-7915, 03/2017, Volume 10, Issue 2, pp. 354 - 370
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries... 
ANTIOXIDANT ACTIVITY | GRAPE BERRIES | YEAST POPULATION-DYNAMICS | NON-SACCHAROMYCES | BOTRYTIS-CINEREA | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | SULFUR-DIOXIDE | FUNGICIDE TREATMENTS | FERMENTATION | PHENOLIC CONTENT | MICROBIOLOGY | KLOECKERA-APICULATA | Biota - drug effects | Anti-Infective Agents - metabolism | Farms | Fungi - classification | Sulfur Dioxide - metabolism | Fungi - isolation & purification | Vitis - microbiology | Agriculture - methods | Microbiology | Wineries & vineyards | Wines | Wine | Wineries | Yeasts | Chemical analysis | Populations | Saccharomyces | Fermentation | Biodiversity | Anthropogenic factors | Sulfur dioxide | Biological diversity | Fruits | Fungi | Organic chemistry | Grapes | Pressing | Musts | Sulfur | Saccharomyces cerevisiae | Index Medicus
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6. Full Text Review: Microbiological quality and safety of fruit juicespast, present and future perspectives Microbiology of fruit juices Tribst et al
by Lima Tribst, Alline Artigiani and De Souza Sant́ana, Anderson and De Massaguer, Pilar Rodriguez
Critical Reviews in Microbiology, ISSN 1040-841X, 11/2009, Volume 35, Issue 4, pp. 310 - 339
Pathogens | Food safety | Fruit juices | Microbiological quality | Spoilage microorganisms
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7. Mutation and the environment
: proceedings of the Fifth International Conference on Environmental Mutagens, held in Cleveland, Ohio, July 10-15, 1989
by Fan, Xuetong
2009, ISBN 0813804167, xvi, 446
Fruit -- Microbiology | Vegetables -- Microbiology
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8. Full Text A predictive microbiology approach for thermal inactivation of Hepatitis A virus in acidified berries
by Deboosere, Nathalie and Pinon, Anthony and Delobel, Alexandre and Temmam, Sarah and Morin, Thierry and Merle, Ghislaine and Blaise-Boisseau, Sandra and Perelle, Sylvie and Vialette, Michèle
Food Microbiology, ISSN 0740-0020, 2010, Volume 27, Issue 7, pp. 962 - 967
Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis associated with consumption of raw vegetables. Soft fruits, such... 
Hepatitis A virus | Thermal inactivation | Red berries | Predictive model | PH | MUSSELS | LETTUCE | STABILITY | FOOD SCIENCE & TECHNOLOGY | MICROBIOLOGY | NORWALK VIRUS | GASTROENTERITIS | ENTERIC VIRUSES | HEAT INACTIVATION | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | CELL-CULTURE | FROZEN RASPBERRIES | OUTBREAK | Food Contamination - prevention & control | Predictive Value of Tests | Fruit - microbiology | Models, Biological | Hepatitis A virus - growth & development | Sucrose - pharmacology | Hot Temperature | Kinetics | Food Microbiology | Hydrogen-Ion Concentration | Microbiology | Fruit | Analysis | Hepatitis A | Berries | Acidification | pH | Mathematical models | Foods | Inactivation | Sugars | Fruits | Index Medicus
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9. Full Text Survey of physicochemical characteristics and microbial contamination in selected food locally vended in Morogoro Municipality, Tanzania Microbiology
by Nonga, Hezron Emmanuel and Ngowi, Helena Aminiel and Mdegela, Robinson Hammerthon and Mutakyawa, Eliud and Nyahinga, Gabriel Busungu and William, Robert and Mwadini, Mtumwa Mohd
BMC Research Notes, 11/2015, Volume 8, Issue 1
Raw fish | Raw milk | Bacteria | Fruit juice | Morogoro
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10. Studies and application method and quality control system for detecting hepatitis A virus in water for fruits and vegetables production
by Fang, Baohai and Yue, Zhiqin and Zhao, Yuran and Liang, Chengzhu and Wang, Gongpu and Jia, Juntao and Xu, Wenfei
Wei sheng yan jiu = Journal of hygiene research, ISSN 1000-8020, 01/2017, Volume 46, Issue 1, p. 99
To explore detecting methods and quality control standard system for hepatitis A virus( HAV) in water for fruits and vegetables production. 100 μL of coliphage... 
Water | Food Contamination - analysis | Hepatitis A virus - genetics | Humans | Vegetables - microbiology | Real-Time Polymerase Chain Reaction - methods | RNA, Viral - analysis | Real-Time Polymerase Chain Reaction - standards | Reverse Transcriptase Polymerase Chain Reaction | Virology - methods | Food Microbiology | Levivirus - genetics | RNA, Viral - genetics | Fruit - microbiology | Sensitivity and Specificity | Virology - standards | Hepatitis A virus - isolation & purification | Water Microbiology | Quality Control
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11. Full Text Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olives
by Speranza, Barbara and Racioppo, Angela and Sinigaglia, Milena and Corbo, Maria Rosaria and Bevilacqua, Antonio
International Journal of Food Sciences and Nutrition, ISSN 0963-7486, 07/2015, Volume 66, Issue 5, pp. 520 - 525
This paper focuses on the use of statistical Design of Experiments (DoE) to investigate the effects of two anti-lactic acid bacteria compounds on growth and... 
phenolic compounds | growth | Central composite design | lactic acid bacteria | PH | Lactic acid bacteria | Phenolic compounds | Growth | LACTOBACILLUS-PLANTARUM | FOOD SCIENCE & TECHNOLOGY | HYDROLYSIS | CERIGNOLA TABLE OLIVES | OLEUROPEIN | COVER BRINE | NUTRITION & DIETETICS | GREEN OLIVES | PRODUCTS | FERMENTATION | Sodium Chloride - pharmacology | Humans | Lactobacillus plantarum - metabolism | Food Microbiology - statistics & numerical data | Fermentation | Vanillic Acid - pharmacology | Fruit - microbiology | Lactobacillus plantarum - growth & development | Olea - microbiology | Propionates | Lactobacillus plantarum - drug effects | Anti-Bacterial Agents - pharmacology | Olea - chemistry | Coumaric Acids - pharmacology | Hydrogen-Ion Concentration | Phenols - pharmacology | Phenols | Bacteria | Olives | Food science | Metabolism | Index Medicus
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12. Organic Fertilizers for Greenhouse Tomatoes: Productivity and Substrate Microbiology
by Zhai, ZL and Ehret, DL and Forge, T and Helmer, T and Lin, W and Dorais, M and Papadopoulos, AP
HORTSCIENCE, ISSN 0018-5345, 06/2009, Volume 44, Issue 3, pp. 800 - 809
Organic fertilizer regimens consisting of combinations of composts (yard waste, swine manure, or spent mushroom substrate) and liquid fertilizers (fish- or... 
PHYSICAL-PROPERTIES | FDA | swine compost | YIELD | compost | organic liquid fertilizer | FRUIT-QUALITY | fish fertilizer | SUPPRESSION | nematodes | WASTE COMPOST | HORTICULTURE | SOIL ENZYME-ACTIVITY | EcoLog | GROWTH | NURSERY | PLANT-DISEASES | composted yard waste | spent mushroom substrate | MINERAL FERTILIZATION
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13. Full Text Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
by Delgado-Adamez, J and Franco, M.N and Sánchez, J and De Miguel, C and Ramírez, M.R and Martín-Vertedor, D
Grasas y Aceites, ISSN 0017-3495, 07/2013, Volume 64, Issue 4, pp. 432 - 441
In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization... 
Thermal pasteurization | High hydrostatic pressure | Sensory analysis | Microbiology | Olive jam | STORAGE | NUTRITIONAL-VALUE | HIGH HYDROSTATIC-PRESSURE | STABILITY | FOOD SCIENCE & TECHNOLOGY | High Hydrostatic Pressure | ASCORBIC-ACID | QUALITY ATTRIBUTES | TEXTURE | FRUIT | TEMPERATURE | CHEMISTRY, APPLIED | FOOD | Pasteurización térmica | Mermelada de aceituna | Altas Presiones Hidrostáticas (HPP) | Microbiología | Análisis sensorial
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14. Full Text Características microbianas, estabilidad aeróbica y cinética de degradación ruminal del ensilado de pasto Saboya (Megathyrsus maximus) con niveles crecientes de cáscara de maracuyá (Passiflora edulis)
by Espinoza, Italo and Montenegro, Bolívar and Rivas, José and Romero, Manuel and García, Antón and Martínez, Andrés
Revista Cientifica de la Facultad de Ciencias Veterinarias de la Universidad del Zulia, ISSN 0798-2259, 2017, Volume 27, Issue 4, pp. 178 - 185
Passion fruit | Microbiology | Silage | Degradability | Aerobic stability
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15. Full Text Obtaining vegetable juices with high nitrite concentration using Staphylococcus xylosus ATCC 29971 strain as source of nitrate reductases
by Blascu, Sabina and Predescu, Corina and Papuc, Camelia and Nicorescu, Valentin and Savu, Constantin
Journal of Biotechnology, ISSN 0168-1656, 08/2016, Volume 231, pp. S91 - S92
BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Fruit juices
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16. Full Text Microbiology of food taints
by Whitfield, Frank B
International Journal of Food Science and Technology, ISSN 0950-5423, 1998, Volume 33, Issue 1, pp. 31 - 51
Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review... 
Yeasts | Cereals | Vegetables | Off-odours | Seafoods | Off-flavours | Taints | Fruits | Meat | Fungi | Foodstuffs | Cyanobacteria | Bacteria | Actinomycetes | CHANNEL CATFISH | off-flavours | bacteria | FOOD SCIENCE & TECHNOLOGY | MUDDY ODOR | foodstuffs | yeasts | VOLATILE COMPOUNDS | vegetables | MUSCLE SEBASTES-MELANOPS | fruits | cyanobacteria | CHEDDAR CHEESE | cereals | taints | HYDROGEN-SULFIDE | OFF-FLAVOR | off-odours | seafoods | PACKAGING MATERIALS | fungi | meat | AEROBIC GROWTH | REFRIGERATED FRESH BROILERS | actinomycetes
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17. Full Text Microbial Contamination of Fruit and Vegetables and Their Disinfection
by Oie, Shigeharu and Kiyonaga, Hiroko and Matsuzaka, Yuuki and Maeda, Kumiko and Masuda, Yuki and Tasaka, Katsuko and Aritomi, Sanae and Yamashita, Akiko and Kamiya, Akira
Biological and Pharmaceutical Bulletin, ISSN 0918-6158, 2008, Volume 31, Issue 10, pp. 1902 - 1905
We evaluated the microbial contamination of 17 types of vegetable and 10 types of fruit after 30-s washing with tap water with and without subsequent... 
microbial contamination | Pseudomonas aeruginosa | disinfection | vegetable | fruit | Disinfection | Fruit | Microbial contamination | Vegetable | MULTIRESISTANT PSEUDOMONAS-AERUGINOSA | ACQUISITION | SALADS | TAP WATER | INTENSIVE-CARE-UNIT | PHARMACOLOGY & PHARMACY | INFECTION | OUTBREAK | Food Contamination - prevention & control | Fruit - microbiology | Disinfectants - pharmacology | Vegetables - microbiology | Disinfection - methods | Colony Count, Microbial | Sodium Hypochlorite - pharmacology | Food Microbiology | Index Medicus
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18. Toxicity of Pythium oligandrum broth to animal and its control effect on rot diseases caused by Penicillium italicum and Penicillium digitatum in orange fruit storage
by Tan, Yan and Peng, Liangzhi and Yuan, Ling and Wang, Shaobo
Wei sheng wu xue bao = Acta microbiologica Sinica, ISSN 0001-6209, 11/2015, Volume 55, Issue 11, p. 1418
In order to develop a safe, nontoxic and efficient biological antistaling agent and to decrease the incidence of rot diseases caused by the Penicillium... 
Plant Diseases - microbiology | Culture Media - toxicity | Penicillium - drug effects | Plant Diseases - prevention & control | Culture Media - metabolism | Animals | Citrus - microbiology | Fruit - microbiology | Pythium - chemistry | Mice | Penicillium - growth & development | Penicillium - physiology | Toxicity Tests | Pythium - metabolism
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19. Effects of plant fermentation extract (PFE) on biofilms of Pseudomonas aeruginosa
by Wu, Binbin and Wang, Wenzhao and Yan, Xiaoqing and Chen, Hongyun and Liu, Chunhua and Pan, Yonglong and Liang, Yan
Wei sheng wu xue bao = Acta microbiologica Sinica, ISSN 0001-6209, 07/2016, Volume 56, Issue 7, p. 1202
We studied the effects of a plant fermentation extract on destroying biofilms of P. aeruginosa, to provide basic information for treatment of P. aeruginosa... 
Biofilms - drug effects | Pseudomonas aeruginosa - isolation & purification | Virulence Factors - genetics | Quorum Sensing - drug effects | Fruit - chemistry | Plant Extracts - pharmacology | Humans | Vegetables - microbiology | Anti-Bacterial Agents - metabolism | Pseudomonas aeruginosa - physiology | Pseudomonas aeruginosa - drug effects | Fermentation | Pseudomonas Infections - microbiology | Plant Extracts - metabolism | Vegetables - chemistry | Pseudomonas aeruginosa - genetics | Fruit - microbiology | Vegetables - metabolism | Virulence Factors - metabolism | Anti-Bacterial Agents - pharmacology | Fruit - metabolism
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20. Full Text Influence of unconventional thermal treatment on physico-chemical characteristics of vegetable juices
by Dima, Felicia and Istrati, Daniela and Burluc, Romulus and Pricop, Eugenia and Serea, Valentina and Vizireanu, Camelia
Journal of Biotechnology, ISSN 0168-1656, 08/2015, Volume 208, pp. S78 - S78
BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Fruit juices
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