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The Journal of Food Protection (JFP) 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.

Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.

Journal of Food Protection® was previously published as Journal of Milk and Food Technology (JMFT).

Publisher: International Association for Food Protection

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Number 4, April 1994, pp. 276-344

Bactericidal and Bacteriolytic Effects of Selected Food-Grade Phosphates, Using Staphylococcus aureus as a Model System
pp. 276-283(8)
Authors: Lee, Ruby M.; Hartman, Paul A.; Olson, Dennis G.; Williams, Fred D.

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Metal Ions Reverse the Inhibitory Effects of Selected Food-Grade Phosphates in Staphylococcus aureus
pp. 284-288(5)
Authors: Lee, Ruby M.; Hartman, Paul A.; Olson, Dennis G.; Williams, Fred D.

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Antibacterial Mechanism of Long-Chain Polyphosphates in Staphylococcus aureus
pp. 289-294(6)
Authors: Lee, Ruby M.; Hartman, Paul A.; Stahr, H. Michael; Olson, Dennis G.; Williams, Fred D.

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A Peroxidase Catalyzed Chemical Dip for the Reduction of Salmonella on Chicken Breast Skin
pp. 301-304(4)
Authors: Bianchi, A.; Ricke, S. C.; Cartwright, A. L.; Gardner, F. A.

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Anisakid Parasites, Staphylococcus aureus and Bacillus cereus in Sushi and Sashimi from Seattle Area Restaurants
pp. 311-317(7)
Authors: Adams, Ann M.; Leja, Linda L.; Jinneman, Karen; Beeh, Jennifer; Yuen, Gale A.; Wekell, Marleen M.

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Bacteriological Quality of Tuna Fish (Thunnus thynnus) Destined for Canning: Effect of Tuna Handling on Presence of Histidine Decarboxylase Bacteria and Histamine Level
pp. 318-323(6)
Authors: López-Sabater, Emilio I.; Rodríguez-Jerez, Jose J.; Roig-Sagués, Artur X.; Mora-Ventura, M. A. Teresa

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Effect of Trisodium Phosphate on Campylobacter Attached to Post-Chill Chicken Carcasses
pp. 324-326(3)
Authors: Slavik, Michael F.; Kim, Jeong-Weon; Pharr, Michael D.; Raben, Dennis P.; Tsai, Sonia; Lobsinger, Christine M.

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Prevalence of Campylobacter Species on Fresh Retail Chicken Wings in Northern Ireland
pp. 334-336(3)
Authors: Flynn, Orla M. J.; Blair, Ian S.; McDowell, David A.

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Growth of Selected Cross-Contaminating Bacterial Pathogens on Beef and Fish at 15 and 35°C
pp. 337-340(4)
Authors: Fapohunda, Ajibola O.; McMillin, Kenneth W.; Marshall, Douglas L.; Waites, W. M.

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Competitive Inhibition of Propionibacterium acidipropionici by Mixed Culturing with Lactobacillus helveticus
pp. 341-344(4)
Authors: Chaia, A. Perez; De Saad, A. M. Strasser; de Ruiz Holgado, A. Pesce; Argentina; Oliver, G.

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