Journal of Food Protection®

An Improved Direct Plate Method for the Enumeration of Stressed Escherichia coli O157:H7 from Food
pp. 1093-1097(5)
Authors: McCarthy, Jan; Holbrook, L Roy; Stephens, Land Peter J.

Effectiveness of Salt, pH, and Diacetyl as Inhibitors for Escherichia coli O157:H7 in Dairy Foods Stored at Refrigeration Temperatures
pp. 1098-1102(5)
Authors: Guraya, R.; Frank, J.F.; Hassan, A.N.

Bacterial Cross-Contamination of Meat during Liquid Nitrogen Immersion Freezing
pp. 1103-1108(6)
Authors: Berry, Elaine D.; Dorsa, Warren; Siragusa, Gregory R.; Koohmaraie, Mohammad

Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before Being Washed with Hot Water, Alkaline Solution, or Organic Acid and Then Stored at 4 or 12°C
pp. 1109-1118(10)
Authors: Dorsa, Warren J.; Cutter, Catherine N.; Siragusa, Gregory R.

False-Positive Fluorescence by Pink Salmon Tissue and Staphylococci in a Rapid Test for Escherichia coli
pp. 1119-1123(5)
Authors: Himelbloom, Brian H.; Pfutzenreuter, Robert C.

Antibacterial Effects of N-Sulfonated and N-Sulfobenzoyl Chitosan and Application to Oyster Preservation
pp. 1124-1128(5)
Authors: Chen, Chee-Shan; Liau, Wan-Yu; Tsai, Guo-Jane

Thawed Cod Fillets Spoil Less Rapidly Than Unfrozen Fillets When Stored under Modified Atmosphere at 2°C
pp. 1129-1136(8)
Authors: Guldager, Helle Skov; Bøknæs, Niels; Østerberg, Carsten; Nielsen, Jette; Dalgaard, Paw

Listeria innocua and Salmonella panama in Mussels: A Comparative Study
pp. 1137-1142(6)
Authors: Plusquellec, Alain; Monfort, Patrick; Piclet, Guy; Rio, Lionel

Alteration in Sporulation, Enterotoxin Production, and Protein Synthesis by Clostridium perfringens Type A Following Heat Shock
pp. 1143-1147(5)
Authors: Heredia, Norma L.; Labbé, Ronald G.; García-Alvarado, José Santos

Microbiological Quality and the Inability of Proteolytic Clostridium botulinum To Produce Toxin in Film-Packaged Fresh-Cut Cabbage and Lettuce
pp. 1148-1153(6)
Authors: Hao, Y.Y.; Brackett, R.E.; Beuchat, L.R.; Doyle, M.P.

Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods
pp. 1154-1160(7)
Authors: Skinner, Guy E.; Larkin, John W.

Quality of Commercial Shelf-Stable Soymilk Products
pp. 1161-1164(4)
Authors: Bai, Yong; Wilson, Lester A.; Glatz, Bonita A.

A Nondestructive Leak Detection Method for Flexible Food Packages Using Hydrogen as a Tracer Gas
pp. 1165-1169(5)
Authors: Hurme, Eero U.; Ahvenainen, Raija

An Evaluation of the Collection and Analysis of Epidemiological Data for Support of Food Safety Control Systems
pp. 1170-1174(5)
Authors: Powell, Susan C.; Attwell, Richard W.

College Students' Attitudes, Practices, and Knowledge of Food Safety
pp. 1175-1180(6)
Authors: Unklesbay, Nan; Sneed, Jeannie; Toma, Ramses

Survival of Escherichia coli O157:H7 after Freezing and Thawing in Ground Beef Patties
pp. 1181-1183(3)
Authors: Sage, Jay R.; Ingham, Steven C.

Thermotolerance of Escherichia coli O157:H7 ATCC 43894, Escherichia coli B, and an rpoS-Deficient Mutant of Escherichia coli O157:H7 ATCC 43895 Following Exposure to 1.5% Acetic Acid
pp. 1184-1186(3)
Authors: Williams, Nicole C.; Ingham, Steven C.

Polymacron Enzyme Immunoassay System for Detection of Naturally Contaminating Salmonella in Foods, Feeds, and Environmental Samples
pp. 1187-1190(4)
Authors: Blais, Burton W.; Pietrzak, Ewa; Oudit, Denise; Wilson, Carolyn; Phillippe, Lucille M.; Howlett, Jay

Specific Inhibition of Photobacterium phosphoreum Extends the Shelf Life of Modified-Atmosphere-Packed Cod Fillets
pp. 1191-1194(4)
Authors: Dalgaard, Paw; Garcia Munoz, Laureano; Mejlholm, Ole

Reactivities of Genus-Specific Monoclonal Antibody EM-6E11 against Listeria Species and Serotypes of Listeria monocytogenes Grown in Nonselective and Selective Enrichment Broth Media
pp. 1195-1198(4)
Authors: Nannapaneni, Ramakrishna; Story, Robert; Bhunia, Arun K.; Johnson, Michael G.

Identification of Listeria monocytogenes from Unpasteurized Apple Juice Using Rapid Test Kits
pp. 1199-1202(4)
Authors: Sado, Patricia N.; Jinneman, Karen C.; Husby, Gary J.; Sorg, Susan M.; Omiecinski, Curtis J.

Inactivation of Listeria monocytogenes in Milk by Pulsed Electric Field
pp. 1203-1206(4)
Authors: Reina, Laura D.; Jin, Z. Tony; Zhang, Q. Howard; Yousef, Ahmed E.

Occurrence of Erysipelothrix spp. in Chicken Meat Parts from a Processing Plant
pp. 1207-1209(3)
Authors: Nakazawa, Haruyuki; Hayashidani, Hideki; Higashi, Juri; Kaneko, Ken-Ichi; Takahashi, Toshio; Ogawa, Masuo

Interactions between Pairs of Bacteriocins From Lactic Bacteria
pp. 1210-1212(3)
Authors: Mulet-Powell, N.; Lacoste-Armynot, A.M.; Viñas, M.; de Buochberg, M. Simeon

Oscillatory High Hydrostatic Pressure Inactivation of Zygosaccharomyces baili
pp. 1213-1215(3)
Authors: Palou, Enrique; López-Malo, Aurelio; Barbosa-Cánovas, Gustavo V.; Welti-Chanes, Jorge; Swanson, Barry G.

A General Framework Illustrating an Approach to Quantitative Microbial Food Safety Risk Assessment
pp. 1216-1228(13)
Author: McNab, W. Bruce

Foodborne Illness in the Elderly
pp. 1229-1239(11)
Author: Smith, James L.

Arsenic Speciation in Manufactured Seafood Products
pp. 1240-1245(6)
Authors: Vélez, D.; Montoro, R.

Erratum
pp. 1246-1259(14)