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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.

Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org

Publisher: International Association for Food Protection

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Number 7, July 1995, pp. 722-823

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Comparison of Template Preparation Methods from Foods for Amplification of Escherichia coli O157 Shiga-Like Toxins Type I and II DNA by Multiplex Polymerase Chain Reaction
pp. 722-726(5)
Authors: Jinneman, Karen C.; Trost, Paula A.; Hill, Walter E.; Weagant, Stephen D.; Bryant, James L.; Kaysner, Charles A.; Wekell, Marleen M.

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Survival of Shigella flexneri on Vegetables and Detection by Polymerase Chain Reaction
pp. 727-732(6)
Authors: Rafii, Fatemeh; Holland, Michael A.; Hill, Walter E.; Cerniglia, Carl E.

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Enumeration of Viable Listeria Species and Listeria monocytogenes in Foods
pp. 733-736(4)
Authors: Heisick, Judy E.; Rosas-Marty, Lydia I.; Tatini, Sita R.

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Effects of Acid Type and Alta2341 on Listeria monocytogenes in a Queso Blanco Type of Cheese
pp. 737-741(5)
Authors: Glass, Kathleen A.; Prasad, B. Bhanu; Schlyter, Jimmy H.; Uljas, Heidi E.; Farkye, Nana Y.; Luchansky, John B.

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Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven
pp. 742-747(6)
Authors: Gundavarapu, Srikanth; Hung, Yen-Con; Brackett, Robert E.; Mallikarjunan, P.

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Radiosensitivity of Listeria monocytogenes at Various Temperatures and Cell Concentrations
pp. 748-751(4)
Authors: Andrews, Linda S.; Marshall, Douglas L.; Grodner, Robert M.

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Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Siurry
pp. 758-763(6)
Authors: Juneja, Vijay K.; Eblen, Brian S.; Marmer, Benne S.; Williams, Aaron C.; Palumbo, Samuel A.; Miller, Arthur J.

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Use of a Rapid Microbial ATP Bioluminescence Assay to Detect Contamination on Beef and Pork Carcasses
pp. 770-775(6)
Authors: Siragusa, Gregory R.; Cutter, Catherine N.; Dorsa, Warren J.; Koohmaraie, Mohammad

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Three-Class Attributes Plans in Microbiological Quality Control: A Contribution to the Discussion
pp. 784-790(7)
Authors: Hildebrandt, G.; Böhmer, L.; Dahms, S.

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Underestimation of Fecal Coliform Counts in Shellfish-Growing Waters by the Spanish Official Method
pp. 791-795(5)
Authors: Araujo, M.; Sueiro, R. A.; Amezaga, A.; Garrido, M. J.

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Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese Production
pp. 796-799(4)
Authors: Reinheimer, Jorge A.; Suarez, Viviana B.; Ballo, Nanci B.; Zalazar, Carlos A.

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Properties of Dehydrated Low-Grade Asparagus (Asparagus officinalis)
pp. 804-808(5)
Authors: Strahm, Bradley S.; Flores, Rolando A.; Chung, Do Sup

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Mycoflora of Cereal Flakes
pp. 809-812(4)
Authors: Weidenbörner, M.; Kunz, B.

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Molds as Protective Cultures for Raw Dry Sausages
pp. 817-819(3)
Authors: Berwal, Joginder Singh; Dincho, Dinchev

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Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage
pp. 820-823(4)
Authors: Daoudi, Ahmed; Stolle, Frank A.; Belemlih, Abdelhamid; Zambou, Henri R.; Eisgruber, Hartmut G.

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