Journal of Food Protection®

Efficacy of Organic Acids Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer
pp. 97-103(7)
Authors: Cutter, Catherine Nettles; Siragusa, Gregory R.

Inability of Pediococcus pentosaceus to Inhibit Clostridium botulinum in sous vide Beef With Gravy at 4 and 10°c
pp. 104-107(4)
Authors: Crandall, Allison D.; Winkowski, Karen; Montville, Thomas J.

Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Lactate
pp. 108-113(6)
Authors: Pelroy, Gretchen A.; Peterson, Mark E.; Holland, Paul J.; Eklund, Mel W.

Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Nitrite and Packaging Method
pp. 114-119(6)
Authors: Pelroy, Gretchen; Peterson, Mark; Paranjpye, Rohinee; Almond, Jamie; Eklund, Mel

Inhibition of Staphylococcus aureus by Olive Phenolics in Broth and in a Model Food System
pp. 120-124(5)
Authors: Tassou, C.C.; Nychas, G.J.E.

Cockroaches As Vectors of Salmonella: Laboratory and Field Trials
pp. 125-131(7)
Authors: Kopanic, Robert J.; Sheldon, Brian W.; Wright, Charles. G.

Antifungal Activity of Chitosan and Its Preservative Effect on Low-Sugar Candied Kumquat
pp. 136-140(5)
Authors: Fang, Shao W.; Li, Chin F.; Shih, Daniel Y.C.

Detecting Oxytetracycline Residues in Chicken Tissues Using the Delvotest^® P System
pp. 141-145(5)
Authors: Bugyei, Kwasi; Black, William; McEwen, Scott; Meek, Allan H.

Monoclonal Antibody Detection of Porcine Meat
pp. 146-149(4)
Authors: Morales, P.; García, T.; González, I.; Martín, R.; Sanz, B.; Hernández, P.E.

Comparison of the Microbial Quality of Raw Shrimp from China, Ecuador, or Mexico at Both Wholesale and Retail Levels
pp. 150-153(4)
Authors: Berry, Thomas M.; Park, Douglas L.; Lightner, Donald V.

Fresh and Frozen Shrimp: A Profile of Filth, Microbiological Contamination, and Decomposition
pp. 154-158(5)
Authors: Gecan, John S.; Bandlert, Ruth; Staruszkiewicz, Walter F.

Evaluation of Creatine Phosphokinase Activity as a Means of Determining Cooking End-Point Temperature
pp. 159-162(4)
Authors: Townsend, William E.; Searcy, Gayle K.; Davis, Carl E.; Wilson, Ruel L.

Enumeration and Differentiation of Vibrio parahaemolyticus and Vibrio vulnificus by DNA-DNA Colony Hybridization Using the Hydrophobic Grid Membrane Filtration Technique for Isolation
pp. 163-165(3)
Authors: Kaysner, Charles A.; Abeyta, Carlos; Jinneman, Karen C.; Hill, Walter E.

Survival of Campylobacter jejuni on Sliced Watermelon and Papaya
pp. 166-168(3)
Authors: Castillo, Alejandro; Escartin, Eduardo F.

Comparative Assessment of Fumonisin in Grain-Based Foods by ELISA, GC-MS, and HPLC
pp. 169-172(4)
Authors: Pestka, James J.; Azcona-Olivera, Juan I.; Plattner, Ronald D.; Minervini, Fiorenza; Doko, M. Bruno; Vlsconti, Angelo

Control Indicators for the Examination of Pork for Trichinella spiralis by the Acid-Pepsin Digestion Method
pp. 173-175(3)
Authors: Andrews, Connie D.; Webert, Donald W.

Viral Foodborne Disease Agents of Concern
pp. 176-178(3)
Author: Cliver, Dean O.