Home >> Journal of Food Protection®, Volume 57, Number 1
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First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Publisher: International Association for Food Protection

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Volume 57, Number 1, January 1994

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Plasmid Diversity in Salmonella enteritidis of Animal, Poultry, and Human Origin
pp. 4-11(8)
Authors: Bichler, Lois A.; Nagaraja, Kakambi V.; Pomeroy, Benjamin S.

Inoculation of Broiler Chicks with a Continuous-Flow Derived Bacterial Culture Facilitates Early Cecal Bacterial Colonization and Increases Resistance to Salmonella typhimurium
pp. 12-15(4)
Authors: Nisbet, David J.; Ricke, Steven C.; Scanlan, Charles M.; Corrier, Donald E.; Holllster, Albert G.; Deloach, John R.

Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria
pp. 16-22(7)
Authors: Ak, Nese O.; Cliver, Dean O.; Kaspari, Charles W.

Decontamination of Plastic and Wooden Cutting Boards for Kitchen Use
pp. 23-30(8)
Authors: Ak, Nese O.; Cliver, Dean O.; Kaspari, Charles W.

Development of a Latex Agglutination Test for the Rapid Identification of Vibrio parahaemolyticus
pp. 31-36(6)
Authors: Chang, Tsung C.; Chen, Chi H.; Chen, Hui C.

Thermal Resistance of Bacillus stearothermophilus Spores Heated in Acidified Mushroom Extract
pp. 37-41(5)
Authors: Fernandez, Pablo S.; Ocio, Maria J.; Sanchez, Tomas; Martinez, Antonio

Degradation of Aflatoxins by Food Additives
pp. 42-47(6)
Authors: Tabata, Setsuko; Kamimura, Hisashi; Ibe, Akihiro; Hashimoto, Hideki; Tamura, Yukihiro

Comparison of Toxicity of Different Mycotoxins to Several Species of Bacteria and Yeasts: Use of Bacillus brevis in a Disc Diffusion Assay
pp. 48-53(6)
Authors: Madhyastha, M.S.; Marquardt, R.R.; Masi, A.; Borsa, J.; Frohllch, A.A.

Comparison of Antimutagenic Effect of Various Tea Extracts (Green, Oolong, Pouchong, and Black Tea)
pp. 54-58(5)
Authors: Yen, Gow-Chin; Chen, Hui-Yin

Antimicrobial Activity of Hop Resins
pp. 59-61(3)
Authors: Haas, Gerhard J.; Barsoumian, Raffi

Comparison of EDTA and Apo-Lactoferrin with Lysozyme on the Growth of Foodborne Pathogenic and Spoilage Bacteria
pp. 62-65(4)
Authors: Payne, K.D.; Oliver, S.P.; Davidson, P.M.

Residual levels of Sulfite in Raw and Boiled Frozen Shrimp: Variability, Distribution and Losses
pp. 66-69(4)
Authors: Armentia-Alvarez, Arantza; Garcia-Moreno, Concepcion; Peña-Egido, Mª Jesus

Testing of Bob Calf Fecal Swabs for the Presence of Escherichia coli O157:H7
pp. 70-72(3)
Authors: Martin, David R.; Uhler, Paul M.; Okrend, Anita J.G.; Chiu, Joseph Y.

Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review
pp. 73-86(14)
Authors: Radomyski, Tomasz; Murano, Elsa A.; Olson, Dennis G.; Murano, Peter S.

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