Journal of Food Protection®

Retention of Acid Tolerance and Acid Shock Responses of Escherichia coli O157:H7 and Non-O157:H7 Isolates
pp. 1478-1482(5)
Authors: Garren, Donna Mae; Harrison, Mark A.; Russell, Scott M.

Increased Detection of Acid-Injured Escherichia coli O157:H7 in Autoclaved Apple Cider by Using Nonselective Repair on Trypticase Soy Agar
pp. 1483-1486(4)
Authors: Silk, Todd M.; Donnelly, Catherine W.

Survival of Bioluminescent Escherichia coli O157:H7 in a Model System Representing Fermented Sausage Production
pp. 1487-1492(6)
Authors: Tomicka, Alicia; Chen, Jinru; Barbut, Shai; Griffiths, Mansel W.

Comparative Study of Recovery of Salmonella javiana from Mozzarella Cheese by Two Official Analytical Procedures
pp. 1493-1496(4)
Authors: Hoffman, Carrie A.; Wagner, Dean E.; Tatini, Sita

Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise
pp. 1497-1501(5)
Authors: Membre, Jeanne-Marie; Majchrzak, Virginie; Jolly, Isabelle

Preslaughter Hide Status of Cattle and the Microbiology of Carcasses
pp. 1502-1508(7)
Authors: Van Donkersgoed, Joyce; Jericho, Klaus W.F.; Grogan, Heidi; Thorlakson, Ben

Verification of the level of Microbiological Control for the Slaughter and Cooling Processes of Beef Carcass Production at a High-line-Speed Abattoir
pp. 1509-1514(6)
Authors: Jericho, Klaus W.F.; Kozub, Gerald C.; Gannon, Victor P.J.; Golsteyn Thomas, Elizabeth J.; King, Robin K.; Bigham, Rita L.; Tanaka, Elaine E.; Dixon-MacDougall, Joanne M.; Nishiyama, Brian J.; Kirbyson, Howard; Bradley, John A.

Molecular and Metabolic Typing of Resident and Transient Fluorescent Pseudomonad Flora from a Meat Mincer
pp. 1515-1519(5)
Authors: Michiels, Chris W.; Schellekens, Mia; Soontjens, Carinel C.F.; Hauben, Kristel J.A.

Isolation and Purification of Colicin ECL 12, a Bacteriocin That Inhibits Strains of Escherichia coli O157:H7
pp. 1520-1528(9)
Authors: Lyon, Wanda J.; Olson, Dennis G.

Enhanced Bacteriocin Production by Propionibacterium thoenii in Fed-Batch Fermentation
pp. 1529-1533(5)
Authors: Paik, Hyun-Dong; Glatz, Bonita A.

Comparative Study of the Antilisterial Activity of Nisin A and Pediocin AcH in Fresh Ground Pork Stored Aerobically at 5°C
pp. 1534-1540(7)
Authors: Murray, Marc; Richard, Jean A.

Fate of Selected Pathogens in Vacuum-Packaged Dry-Cured (Country-Style) Ham Slices Stored at 2 and 25°C
pp. 1541-1547(7)
Authors: Ng, Wooi Fang; Langlois, Bruce E.; Moody, William G.

Effect of Carbon Dioxide on the Growth of Pseudomonas fluorescens and Listeria monocytogenes in Aerobic Atmospheres
pp. 1548-1552(5)
Authors: Hendricks, M.T.; Hotchkiss, J.H.

Combinations of Heat Treatment and Sodium Chloride That Prevent Growth from Spores of Nonproteolytic Clostridlum botulinum
pp. 1553-1559(7)
Authors: Stringer, Sandra C.; Peck, Michael W.

Effects of Acetic-Lactic Acid Treatments Applied to Beef Trim on Populations of Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef
pp. 1560-1563(4)
Authors: Conner, D.E.; Kotrola, J.S.; Mikel, W.B.; Tamblyn, K.C.

Potential of Lactobacillus casei, Culture Permeate, and Lactic Acid To Control Microorganisms in Ready-To-Use Vegetables
pp. 1564-1567(4)
Authors: Torriani, Sandra; Orsi, Carla; Vescovo, Marisa

Two Outbreaks of Salmonella enteritidis Associated with Monte Cristo Sandwiches
pp. 1568-1570(3)
Authors: Ridzon, Renee; Kludt, Patricia; Peppe, Joseph; Sharifzadeh, Khalil; Lett, Susan

Detection of Pectinatus Beer Spoilage Bacteria by Using the Polymerase Chain Reaction
pp. 1571-1573(3)
Authors: Satokari, Reetta; Juvonen, Riikka; von Wright, Atte; Haikara, Auli

Evaluation of Four Pea (Pisum sativum) Cultivars in PE-2 Medium for the MPN Enumeration of Anaerobic Spore-Forming Organisms
pp. 1574-1576(3)
Authors: Ogunrinola, O.A.; Edwards, C.G.; Davidson, P.M.

Thermal Sensitivity of Neosartorya fischeri Ascospores in Regular and Reduced-Sugar Grape Jelly
pp. 1577-1579(3)
Authors: Beuchat, Larry R.; Kuhn, Gerald D.

New Ochratoxigenic Species in the Genus Aspergillus
pp. 1580-1582(3)
Authors: Abarca, M.L.; Bragulat, M.R.; Castellá, G.; Accensi, F.; Cabañes, F.J.

Cold Temperature Adaptation and Growth of Microorganisms
pp. 1583-1594(12)
Authors: Berry, Elaine D.; Foegeding, Peggy M.

Long-Term Consequences of Foodborne Toxoplasmosis: Effects on the Unborn, the Immunocompromised, the Elderly, and the Immunocompetent
pp. 1595-1611(17)
Author: Smith, James L.

Foodborne Illness Outbreak Associated with a Semi-Dry Fermented Sausage Product
pp. 1612-1617(6)
Authors: Sauer, Charles J.; Majkowski, Jesse; Green, Stanley; Eckel, Ron