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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.

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Publisher: International Association for Food Protection

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Number 6, June 1998, pp. 657-775

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Reduction of Escherichia coli O157:H7 Populations in Soy Sauce, a Fermented Seasoning
pp. 657-661(5)
Authors: Masuda, Susumu; Hara-Kudo, Yukiko; Kumagai, Susumu

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Survival of Enterohemorrhagic Escherichia coli O157:H7 in Water
pp. 662-667(6)
Authors: Wang, Guodong; Doyle, Michael P.

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Free Content Errata
pp. 667-667(1)

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Bactericidal Activity of Chlorine Dioxide against Escherichia coli in Water and on Hard Surfaces
pp. 668-672(5)
Authors: Foschino, Roberto; Nervegna, Ilaria; Motta, Antonella; Galli, Antonietta

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Early Salmonella Challenge Time and Reduction in Chick Cecal Colonization Following Treatment with a Characterized Competitive Exclusion Culture
pp. 673-676(4)
Authors: Hume, Michael E.; Corrier, Donald E.; Nisbet, David J.; Deloach, John R.

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Prevalence of Pathogenic Yersinia enterocolitica in Groups of Swine at Slaughter
pp. 677-682(6)
Authors: Funk, Julie A.; Troutt, H. Fred; Isaacson, Richard E.; Fossler, Charles P.

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Heat Resistance and Fatty Acid Composition of Listeria monocytogenes: Effect of pH, Acidulant, and Growth Temperature
pp. 683-687(5)
Authors: Juneja, Vijay K.; Foglia, Thomas A.; Marmer, Benne S.

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Chemical and Bacteriological Characteristics of Pichtogalo Chanion Cheese and Mesophilic Starter Cultures for Its Production
pp. 688-692(5)
Authors: Papageorgiou, Demetrios K.; Abrahim, Amin; Bori, Mina; Doundounakis, Spiros

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Evaluation of Microbial Hazards during Processing of Spanish Prepared Flamenquín
pp. 693-699(7)
Authors: Córdoba, María G.; Córdoba, Juan J.; Jordano, Rafael

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Bacterial Populations Associated with the Dirty Area of a South African Poultry Abattoir
pp. 700-703(4)
Authors: Geornaras, Ifigenia; de Jesus, Amelia E.; von Holy, Alexander

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Occurrence of Fumonisins in Corn-Based Food Products
pp. 704-707(4)
Authors: Castelo, Mauricio M.; Sumner, Susan S.; Bullerman, Lloyd B.

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Formation of Heterocyclic Amines in Cooked Chicken Legs
pp. 712-719(8)
Authors: Chiu, C. P.; Yang, D. Y.; Chen, B. H.

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Effect of High-Dose Electron Beam Irradiation on the Migration of DOA and ATBC Plasticizers from Food-Grade PVC and PVDC/PVC Films, Respectively, into Olive Oil
pp. 720-724(5)
Authors: Goulas, Antonios E.; Riganakos, Kyriakos A.; Ehlermann, Dieter A. E.; Demertzis, Panagiotis G.; Kontominasa, Michael G.

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Gamma Irradiation and Ozone Treatment for Inactivation of Escherichia coli O157:H7 in Culture Media
pp. 728-730(3)
Authors: Byun, Myung-Woo; Kwon, Oh-Jin; Yook, Hong-Sun; Kim, Kyong-Su

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Effect of Several Decontamination Procedures on Listeria monocytogenes Growing in Biofilms
pp. 731-734(4)
Authors: Arizcun, Cristina; Vasseur, Cecile; Labadie, Jean C.

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Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage
pp. 735-737(3)
Authors: García-Risco, M. R.; Cortés, E.; Carrascosa, A. V.; López-Fandiño, R.

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Survey of the Occurrence of Aflatoxin M1 in Dairy Products Marketed in Italy
pp. 738-741(4)
Authors: Galvano, Fabio; Galofaro, Vittorio; De Angelis, Anna; Galvano, Marco; Bognanno, Matteo; Galvano, Giacomo

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Antimicrobial Drug Residues in Milk and Meat: Causes, Concerns, Prevalence, Regulations, Tests, and Test Performance
pp. 742-756(15)
Authors: Mitchell, J. M.; Griffiths, M. W.; McEwen, S. A.; McNab, W. B.; Yee, A. J.

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Some Remarks on the Design of Three-Class Sampling Plans
pp. 757-761(5)
Authors: Dahms, S.; Hildebrandt, G.

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