| 1249 - 1249 |
Preface
Gilmour A |
| 1250 - 1255 |
Treating mastitis in the cow - a tradition or an archaism
Hillerton JE, Berry EA |
| 1256 - 1260 |
Assessment of cows for use of a nonantimicrobial dry cow product
O'Rourke D |
| 1261 - 1269 |
Tuberculosis - new light from an old window
Neill SD, Skuce RA, Pollock JM |
| 1270 - 1281 |
Brucellosis - new aspects of an old disease
Cutler SJ, Whatmore AM, Commander NJ |
| 1282 - 1293 |
Zoonotic potential of Mycobacterium avium ssp paratuberculosis: the current position
Grant IR |
| 1294 - 1302 |
Frequencies of PrP gene haplotypes in British sheep flocks and the implications for breeding programmes
Goldmann W, Baylis M, Chihota C, Stevenson E, Hunter N |
| 1303 - 1315 |
Getting better with bifidobacteria
Leahy SC, Higgins DG, Fitzgerald GF, van Sinderen D |
| 1316 - 1325 |
Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food
Guinane CM, Cotter PD, Hill C, Ross RP |
| 1326 - 1331 |
Metabolic models for rational improvement of lactic acid bacteria as cell factories
Smid EJ, van Enckevort FJH, Wegkamp A, Boekhorst J, Molenaar D, Hugenholtz J, Siezen RJ, Teusink B |
| 1332 - 1344 |
Verotoxigenic Escherichia coli from animals, humans and foods: who's who?
Mainil JG, Daube G |
| 1345 - 1353 |
Gastrointestinal phase of Listeria monocytogenes infection
Gahan CGM, Hill C |
| 1354 - 1380 |
Enterically infecting viruses: pathogenicity, transmission and significance for food and waterborne infection
Carter MJ |
| 1381 - 1386 |
Microbiological aspects of thermally processed foods
Gaze J |
| 1387 - 1399 |
Microbial inactivation by new technologies of food preservation
Manas P, Pagan R |
| 1400 - 1409 |
Microbiology of pressure-treated foods
Patterson MF |
| 1410 - 1417 |
Overcoming the technological hurdles in the development of probiotic foods
Ross RP, Desmond C, Fitzgerald GF, Stanton C |
