Journal of Food Protection®

Effect of Environmental and Substrate Factors on Survival and Growth of Helicobacter pylori
pp. 929-933(5)
Authors: Jiang, Xiuping; Doyle, Michael P.

Evaluation of an Enzyme-Linked Immunosorbent Assay, Direct Immunofluorescent Filter Technique, and Multiplex Polymerase Chain Reaction for Detection of Escherichia coli O157:H7 Seeded in Beef Carcass Wash Water
pp. 934-938(5)
Authors: Fratamico, Pina M.; Strobaugh, Terence P.

Survival of Escherichia coli O157:H7 in Synthetic Gastric Fluid after Cold and Acid Habituation in Apple Juice or Trypticase Soy Broth Acidified with Hydrochloric Acid or Organic Acids
pp. 939-947(9)
Authors: Uljas, Heidi E.; Ingham, Steven C.

Survival and Recovery of Escherichia coli O157: H7 in Inoculated Bottled Water
pp. 948-952(5)
Authors: Warburton, D.W.; Austin, J.W.; Harrison, B.H.; Sanders, G.

Antibacterial Action of Vinegar against Food-Borne Pathogenic Bacteria Including Escherichia coli O157:H7
pp. 953-959(7)
Authors: Entani, Etsuzo; Asai, Mito; Tsujihata, Shigetomo; Tsukamoto, Yoshinori; Ohta, Michio

Development of a Model for Evaluation of Microbial Cross-Contamination in the Kitchen
pp. 960-963(4)
Authors: Zhao, P.; Zhao, T.; Doyle, M.P.; Rubino, J.R.; Meng, J.

Growth Kinetics of Salmonella Isolates in a Laboratory Medium as Affected by Isolate and Holding Temperature
pp. 964-968(5)
Author: Oscar, Thomas P.

Heat Resistance of Salmonella weltevreden in Low-Moisture Environments
pp. 969-973(5)
Authors: Archer, Julie; Jervis, Emma T.; Bird, Jon; Gaze, Joy E.

Thermal Inactivation of Mycobacterium paratuberculosis in Milk
pp. 974-978(5)
Authors: Keswani, J.; Frank, J.F.

Fate of Gamma-Irradiated Listeria monocytogenes during Refrigerated Storage on Raw or Cooked Turkey Breast Meat
pp. 979-987(9)
Authors: Thayer, Donald W.; Boyd, Glenn; Kim, Augustine; Fox, Jay B.; Farrell, Harold M.

Investigation of the Ability of Proteolytic Clostridium Botulinum to Multiply and Produce Toxin in Fresh Italian Pasta
pp. 988-993(6)
Authors: Torre, Manuela Del; Stecchini, Mara L.; Peck, Michael W.

Microbiological Quality of Filled Pasta in Relation to the Nature of Heat Treatment
pp. 994-999(6)
Authors: Lopez, Clemencia Chaves; Vannini, Lucia; Lanciotti, Rosalba; Guerzoni, M. Elisabetta

Global and Specific Migration of Antioxidants from Polypropylene Films into Food Simulants
pp. 1000-1006(7)
Authors: Garde, José A.; Catalá, Ramón; Gavara, Rafael

Selective Hydrolysis of Milk Proteins To Facilitate the Elimination of the ABBOS Epitope of Bovine Serum Albumin and Other Immunoreactive Epitopes
pp. 1007-1012(6)
Authors: Alting, Arno C.; Meijer, Ron J.G.M.; van Beresteijn, Emerentia C.H.

Effect of Chemical Sanitizing Agents on ATP Bioluminescence Measurements
pp. 1013-1017(5)
Authors: Green, Tracy A.; Russell, Scott M.; Fletcher, Daniel L.

Characteristics of the LacTek Test as Applied to Tissue Samples: Assessment of Performance Using Incurred Field Samples
pp. 1018-1022(5)
Authors: Mitchell, J.M.; McNab, W.B.; Yee, A.J.; Griffiths, M.W.; McEwen, S.A.; Spilsbury, L.; Boison, J.O.

Colony Interaction and Secondary Metabolite Production of Cheese-Related Fungi in Dual Culture
pp. 1023-1029(7)
Authors: Nielsen, Marianne S.; Frisvad, Jens C.; Nielsen, Per V.

Stability of Fumonisins in Thermally Processed Corn Products
pp. 1030-1033(4)
Authors: Castelo, Mauricio M.; Sumner, Susan S.; Bullerman, Lloyd B.

Extraction, Quantification, and Biological Availability of Fumonisin B₁ Incorporated into the Oregon Test Diet and Fed to Rainbow Trout
pp. 1034-1038(5)
Authors: Meredith, Filmore I.; Riley, Ronald T.; Bacon, Charles W.; Williams, David E.; Carlson, David B.

A Polymerase Chain Reaction Procedure for the Detection of Salmonella spp. within 24 Hours
pp. 1039-1042(4)
Authors: Gouws, Pieter A.; Visser, Marinda; Brözel, Volker S.

Rapid Monitoring Method to Assess Efficacy of Sanitizers against Pseudomonas putida Biofilms
pp. 1043-1046(4)
Authors: Chumkhunthod, P.; Schraft, H.; Griffiths, M.W.

Thermal Death Times of Hafnia alvei Cells in a Model Suspension and in Artificially Contaminated Hot-Smoked Kahawai (Arripis trutta)
pp. 1047-1051(5)
Authors: Bremer, Philip J.; Osborne, Carolyn M.; Kemp, Roslyn A.; van Veghel, Patrick; Fletcher, Graham C.

Microbiological Quality of Hot Meals Served by Airlines
pp. 1052-1056(5)
Author: Hatakka, Maija

Gamma-Glutamyltransferase as a Marker for the Pasteurization of Raw Milk
pp. 1057-1059(3)
Authors: Anjos, Filomena Dos; Machado, Adelina; Ferro, Cristina; Otto, Frank; Bogin, Eitan

Production of Polyclonal Antibody against Ergosterol Hemisuccinate Using Freund's and Titermax Adjuvants
pp. 1060-1063(4)
Authors: Tejada-Simon, Maria Victoria; Pestka, James J.

Levels of Histamine and Histamine-Producing Bacteria in Smoked Fish from New Zealand Markets
pp. 1064-1070(7)
Authors: Fletcher, G.C.; Summers, G.; van Veghel, P.W.C.

Principles of Risk Assessment for Illness Caused by Foodborne Biological Agents
pp. 1071-1074(4)
Authors: National Advisory Committee on Microbiological Criteria for Foods,; Represented by Robert Buchanan,; Chair for the Subcommittee on Risk Assessment,

Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products
pp. 1075-1086(12)
Author: International Commission on Microbiological Specifications for Foods ICMSF Working Group on Microbial Risk Assessmentt,