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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 10, October 1994, pp. 854-941

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Direct Enumeration of Escherichia coli O157:H7 from Petrifilm EC Count Plates Using the Petrifilm Test Kit — HEC Without Sample Pre-Enrichment
pp. 859-864(6)
Authors: Calicchia, Melissa L.; Reger, Janice D.; Wang, Connie I. N.; Osato, Daryl W.

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Distribution of Potentially Pathogenic Vibrios in Oysters from a Tropical Region
pp. 870-873(4)
Authors: Matté, Glavur R.; Matté, Maria H.; Rivera, Irma G.; Martins, Maria T.

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The Use of Nisin as a Preservative in Crumpets
pp. 874-877(4)
Authors: Jenson, I.; Baird, L.; Delves-Broughton, J.

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Growth and Toxin Production by Clostridium botulinum in Sliced Raw Potatoes Under Vacuum With and Without Sulfite
pp. 878-881(4)
Authors: Solomon, Haim M.; Rhodehamel, E.Jeffery; Kautter, Donald A.

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Growth of Clostridium sporogenes PA 3679 in Home-Style Canned Quick Breads
pp. 882-886(5)
Authors: Aramouni, Fadi M.; Kone, Karim K.; Craig, Jean A.; Fung, Daniel Y. C.

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Microbiological Quality of Broilers During Processing in a Modern Commercial Slaughterhouse in Kuwait
pp. 887-892(6)
Authors: Abu-Ruwaida, A. S.; Sawaya, W. N.; Dashti, B. H.; Murad, M.; Al-Othman, H.A.

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Development of a Shelf-Stable Banana Purée by Combined Factors: Microbial Stability
pp. 902-907(6)
Authors: Guerrero, S.; Alzamora, S. M.; Gerschenson, L. N.

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Enzymatic Degradation of Egg Yolk Cholesterol
pp. 908-912(5)
Authors: Christodoulou, Speroulla; Hung, Tran V.; Trewhell, Maurie A.; Black, Robert G.

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Fumonisin Producing Capacity of Fusarium Strains Isolated from Cereals in Spain
pp. 915-917(3)
Authors: Sala, N.; Sanchis, V.; Vilaro, P.; Viladrich, R.; Torres, M.; Viñas, I.; Canela, R.

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Effect of Honey on Bacterial Growth and Spore Germination
pp. 918-920(3)
Authors: El-Sukhon, S. N.; Abu-Harfeil, N.; Sallal, A. K.

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Effects of GRAS Compounds on Natural Vibrio vulnificus Populations in Oysters
pp. 921-923(3)
Authors: Sun, Yi; Oliver, James D.

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Use of Petrifilm 3M to Assess Coliform Numbers on Lamb Carcasses
pp. 924-927(4)
Authors: Guthrie, John A.; Dunlop, Kenneth J.; Saunders, Garry A.

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Molds as Protective Cultures for Raw Dry Sausages
pp. 928-930(3)
Authors: Joginder Singh, Berwal; Dincho, Dinchev

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Ultra-High Pressure Pasteurization of Fresh Cut Pineapple
pp. 931-934(4)
Authors: Alemán, Giovanna; Farkas, Daniel F.; Torres, J. Antonio; Wilhelmsen, Eric; McIntyre, Sheri

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Arthritis and Foodborne Bacteria
pp. 935-941(7)
Author: Smith, James L.

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