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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 5, May 1994, pp. 365-444

Rapid Detection of Salmonellae by Means of a New Impedance-Splitting Method
pp. 369-376(8)
Authors: Pless, P.; Futschik, K.; Schopf, E.

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Inhibition of Salmonella enteritidis Cecal and Organ Colonization in Leghorn Chicks by a Defined Culture of Cecal Bacteria and Dietary Lactose
pp. 377-381(5)
Authors: Corrier, Donald E.; Nisbet, David J.; Scanlan, Charles M.; Tellez, Guillermo; Hargis, Billy M.; Deloach, John R.

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Incidence of Listeria monocytogenes in Packages of Retail Franks
pp. 382-386(5)
Authors: Wang, Chunhua; Muriana, Peter M.

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Factors Influencing the Survival and Growth of Listeria monocytogenes on the Surface of Canadian Retail Wieners
pp. 387-392(6)
Authors: Mckellar, Robin C.; Moir, Robert; Kalab, Miloslav

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Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef
pp. 393-398(6)
Authors: Juneja, V. K.; Marmer, B. S.; Miller, A. J.

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Enumeration of Vibrio parahaemolyticus and Vibrio vulnificus in Various Seafoods with Two Enrichment Broths
pp. 403-409(7)
Authors: Hagen, Curtis J.; Sloan, Edna M.; Lancette, Gayle A.; Peeler, James T.; Sofos, John N.

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Degradation of Ochratoxin A by Acinetobacter calcoaceticus
pp. 410-414(5)
Authors: Hwanga, Cheng-An; Draughon, Frances A.

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A Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantitation of Selected Peanut Proteins in Foods
pp. 419-423(5)
Authors: Hefle, Susan L.; Bush, Robert K.; Yunginger, John W.; Chu, Fun Sun

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Predictive Modeling of Alkaline Phosphatase Inactivation in a High-Temperature Short-Time Pasteurizer
pp. 424-430(7)
Authors: McKellar, R. C.; Modler, H. W.; Couture, H.; Hughes, A.; Mayers, P.; Gleeson, T.; Ross, W. H.

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Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan
pp. 431-435(5)
Authors: Yamani, Mohammed I.; Al-Dababseh, Basim A.

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Acetaldehyde Production by Strains Used as Probiotics in Fermented Milk
pp. 436-440(5)
Authors: Gonzalez, Silvia; de Ambrosini, Vilma Morata; de Nadra, María Manca; de Ruiz Holgado, Aída Pesce; Oliver, G.

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Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species
pp. 441-444(4)
Authors: Herrera, Antonio; Ariño, Agustin A.; Conchello, Maria P.; Lazaro, Regina; Bayarri, Susana; Perez, Consuelo

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Antimicrobial Effects of Lactates: A Review
pp. 445-450(6)
Author: Shelef, Leora A.

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