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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 3, March 1996, pp. 226-330

Heat Resistance of Escherichia coli O157:H7 in Apple Juice
pp. 226-229(4)
Authors: Splittstoesser, D. F.; McLellan, M. R.; Churey, J. J.

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Comparison of a Microtitration Plate ELISA with a Standard Cultural Procedure for the Detection of Salmonella spp. in Chicken
pp. 238-243(6)
Authors: Wyatt, Gary M.; Lee, Heather A.; Dionysiou, Sarah; Morgan, Michael R. A.; Stokely, D. J.; Al-Hajji, A. H.; Richards, J.; Sillis, A. J.; Jones, P. H.

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Monolaurin and Acetic Acid Inactivation of Listeria monocytogenes Attached to Stainless Steel
pp. 249-252(4)
Authors: Oh, Deog-Hwan; Marshall, Douglas L.

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Risk of Clostridium botulinum Type E Toxin Production in Blue Crab Meat Packaged in Four Commercial-Type Containers
pp. 257-260(4)
Authors: Harrison, Mark A.; Garren, Donna M.; Huang, Yao-Wen; Gates, Keith W.

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Potential Bacillus subtilis α-Amylase-Based Time-Temperature Integrators To Evaluate Pasteurization Processes
pp. 261-267(7)
Authors: Van Loey, A.; Hendrickx, M.; Ludikhuyze, L.; Weemaes, C.; Haentjens, T.; De Cordt, S.; Tobback, P.

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Resistance to Aflatoxin Contamination in Corn as Influenced by Relative Humidity and Kernel Germination
pp. 276-281(6)
Authors: Guo, B. Z.; Russin, J. S.; Brown, R. L.; Cleveland, T. E.; Widstrom, N. W.

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Hazard Analysis and Critical Control Point Evaluation of School Food Programs in Bahrain
pp. 282-286(5)
Authors: Ali, Abdulla A.; Spencer, Nick J.

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Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices
pp. 287-294(8)
Authors: Altekruse, Sean F.; Street, Debra A.; Fein, Sara B.; Levy, Alan S.

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Quality Characteristics of Fresh Blue Crab Meat Held at 0 and 4°C in Tamper-Evident Containers
pp. 299-305(7)
Authors: Gates, Keith W.; Huang, Yao-Wen; Parker, Amanda H.; Green, David P.

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Use of a New Rapid Bioluminescence Method for Screening Organophosphate and N-Methylcarbamate Insecticides in Processed Baby Foods
pp. 306-311(6)
Authors: Saul, Steven J.; Zomer, Eliezer; Puopolo, Denise; Charm, Stanley E.

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Proteinase Inhibition of Fish Muscle Enzymes Using Legume Seed Extracts
pp. 312-318(7)
Authors: García-Carreño, F. L.; del Toro, M. A. Navarrete; Díaz-López, M.; Hernández-Cortés, M. P.; Ezquerra, J. M.

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Inhibition of Salmonella typhimurium on Agar Medium and Poultry Skin by Ultraviolet Energy
pp. 319-321(3)
Authors: Sumner, Susan S.; Wallner-Pendleton, Eva A.; Froning, Glenn W.; Stetson, La Verne E.

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Cetylpyridinium Chloride (CPC) Treatment on Poultry Skin To Reduce Attached Salmonella
pp. 322-326(5)
Authors: Kim, Jeong-Weon; Slavik, Michael F.

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Detection of Staphylococcal Enterotoxin H by an Enzyme-Linked Immunosorbent Assay
pp. 327-330(4)
Authors: Su, Yi-Cheng; Lee Wong, Amy C.

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