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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.

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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 11, November 1997, pp. 1302-1471

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Comparison of Methods for Determining Coliform and Escherichia coli Levels in Apple Cider
pp. 1302-1305(4)
Authors: Silk, Todd M.; Ryser, Elliot T.; Donnelly, Catherine W.

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Miniaturized Most Probable Number and Enrichment Serology Technique for the Enumeration of Salmonella spp. on Poultry Carcasses
pp. 1306-1311(6)
Authors: Humbert, Florence S.; Salvat, Gilles; Lalande, Françoise; Colin, Pierre

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Salmonella Incidence and Distribution of Serotypes throughout Processing in a Spanish Poultry Slaughterhouse
pp. 1312-1317(6)
Authors: Carramiñana, Juan J.; Yangüela, Javier; Blanco, Domingo; Rota, Carmina; Agustin, Ana I.; Ariño, Agustin; Herrera, Antonio

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Factors Involved in the Inhibition of Growth of Salmonella enteritidis in Liquid Egg White
pp. 1318-1323(6)
Authors: Baron, Florence; Gautier, Michel; Brule, Gerard

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Internal and External Bacterial Counts from Shells of Eggs Washed in a Commercial-Type Processor at Various Wash-Water Temperatures
pp. 1324-1328(5)
Authors: Lucore, Lisa A.; Jones, Frank T.; Anderson, Kenneth E.; Curtis, Patricia A.

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Application of Lime (Citrus aurantifolia) Juice to Drinking Water and Food as a Cholera-Preventive Measure
pp. 1329-1333(5)
Authors: Dalsgaard, Anders; Reichert, Peter; Mortensen, Helle Frank; Sandström, Anita; Kofoed, Poul-Erik; Larsen, Jens Laurits; Mølbak, Kåre

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Survey of Ontario Bulk Tank Raw Milk for Food-Borne Pathogens
pp. 1341-1346(6)
Authors: Steele, Marina L.; McNab, W. Bruce; Poppe, Case; Griffiths, Mansel W.; Chen, Shu; Degrandis, Stephanie A.; Fruhner, Lynne C.; Larkin, Carolyn A.; Lynch, John A.; Odumeru, Joseph A.

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Survival of Pathogens on Modified-Atmosphere-Packaged Shredded Carrot and Cabbage
pp. 1347-1350(4)
Authors: Finn, Mary J.; Upton, Mary E.

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Enhanced Production and Thermal Stability of Staphylococcal Enterotoxin A in the Presence of Chitin
pp. 1351-1357(7)
Authors: Anderson, Jean E.; Beelman, Robert B.; Doores, Stephanie

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Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish
pp. 1358-1363(6)
Authors: Cai, Ping; Harrison, Mark A.; Huang, Yao-Wen; Silva, Juan L.

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Effects of Lactobacillus spp. on Cytokine Production by RAW 264.7 Macrophage and EL-4 Thymoma Cell Lines
pp. 1364-1370(7)
Authors: Marin, Maria L.; Tejada-Simon, Maria V.; Murtha, Jill; Ustunol, Zeynep; Pestka, James J.

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Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter
pp. 1371-1375(5)
Authors: Ordóñez, Ana I.; Ibáñez, Francisco C.; Torre, Paloma; Barcina, Yolanda

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The Microbiology of Phane, an Edible Caterpillar of the Emperor Moth, Imbrasia belina
pp. 1376-1380(5)
Authors: Gashe, Berhanu A.; Mpuchane, Sisai F.; Siame, Bupe A.; Allotey, Joseph; Teferra, Getachew

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Escherichia coli O157 in Cull Dairy Cows on Farm and at Slaughter
pp. 1386-1387(2)
Authors: Rice, Daniel H.; Ebel, Eric D.; Hancock, Dale D.; Besser, Thomas E.; Herriott, Donald E.; Carpenter, Linda V.

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Enumeration of Meatborne Spoilage Bacteria with Hydrophobic Grid Membrane Filtration
pp. 1388-1390(3)
Authors: Greer, G. Gordon; Dilts, Bryan D.

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Detection of Bacillus cereus Diarrheal Enterotoxin in Raw and Pasteurized Milk
pp. 1391-1393(3)
Authors: Odumeru, Joseph A.; Toner, Ann K.; Muckle, C. Anne; Griffiths, Mansel W.; Lynch, John A.

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A Global Perspective of Foodborne Disease
pp. 1395-1399(5)
Authors: Notermans, Servé; Borgdorff, Martien

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Microbiological Hazards and Emerging Food-Safety Issues Associated with Seafoods
pp. 1409-1415(7)
Authors: Garrett, E. Spencer; Jahncke, Michael L.; Tennyson, Johm M.

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An Overview of Microbial Food Safety Risk Assessment
pp. 1420-1425(6)
Author: Lammerding, Anna M.

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Practical Approaches to Risk Assessment
pp. 1439-1443(5)
Author: van Schothorst, M.

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Overview of Verotoxigenic Escherichia coli
pp. 1444-1446(3)
Author: Neill, Marguerite A.

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Enterohemorrhagic Escherichia coli—The Australian Perspective
pp. 1447-1450(4)
Author: Desmarchelier, Patricia M.

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Canadian Perspectives on Verocytotoxin-Producing Escherichia coli Infection
pp. 1451-1453(3)
Authors: Wilson, Jeffrey B.; Johnson, Roger P.; Clarke, Robert C.; Rahn, Kris; Renwick, Shane A.; Alves, David; Karmali, Mohamed A.; Michel, Pascal; Orrbine, Elaine; Spika, John S.

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Shiga Toxin-Producing Escherichia coli Infections in Germany
pp. 1454-1457(4)
Authors: Karch, Helge; Huppertz, Hans-Iko; Bockemühl, Jochen; Schmidt, Herbert; Schwarzkopf, Andreas; Lissner, Reinhard

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Perspectives on Shiga-like Toxin Infections in Argentina
pp. 1458-1462(5)
Authors: López, Eduardo L.; Contrini, María M.; Sanz, Marcelo; Viñas, María Rosa; Parma, Alberto; de Rosa, María F.; Cleary, Thomas G.

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Verotoxigenic Escherichia coli Infection: U.S. Overview
pp. 1466-1471(6)
Authors: Tarr, Phillip I.; Besser, Thomas E.; Hancock, Dale D.; Keene, William E.; Goldofts, Marcia

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