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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.

Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.

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 3, March 1999, pp. 211-301

Effects of pH and Acid Resistance on the Radiation Resistance of Enterohemorrhagic Escherichia coli
pp. 219-228(10)
Authors: Buchanan, Robert L.; Edelson, Sharon G.; Boyd, Glenn

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Extent of Beef Carcass Contamination with Escherichia coli and Probabilities of Passing U.S. Regulatory Criteria
pp. 234-238(5)
Authors: Sofos, John N.; Kochevar, Sherri L.; Reagan, J. O.; Smith, Gary C.

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Antibacterial Activity of Shrimp Chitosan against Escherichia coli
pp. 239-243(5)
Authors: Tsai, Guo-Jane; Su, Wen-Huey

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Isolation and Detection of Listeria monocytogenes Using Fluorogenic and Chromogenic Substrates for Phosphatidylinositol-Specific Phospholipase C
pp. 244-251(8)
Authors: Restaino, Lawrence; Frampton, Elon W.; Irbe, Robert M.; Schabert, Günter; Spitz, Hans

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Lactobacilli Isolated from Chicken Intestines: Potential Use as Probiotics
pp. 252-256(5)
Authors: Gusils, C.; Chaia, A. Pérez; González, S.; Oliver, G.

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Application of Reuterin Produced by Lactobacillus reuteri 12002 for Meat Decontamination and Preservation
pp. 257-261(5)
Authors: El-Ziney, M. G.; van den Tempel, T.; Debevere, J.; Jakobsen, M.

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Efficacy of Oxonia Active Against Selected Spore Formers
pp. 262-267(6)
Authors: Blakistone, Barbara; Chuyate, Rolenda; Kautter, Donald; Charbonneau, James; Suit, Karen

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Development of an Integrated Procedure for the Detection of Central Nervous Tissue in Meat Products Using Cholesterol and Neuron-Specific Enolase as Markers
pp. 268-276(9)
Authors: Lücker, Ernst; Eigenbrodt, Erich; Wenisch, Sabine; Failing, Klaus; Leiser, Rudolf; Bülte, Michael

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Inactivation of Escherichia coli O157:H7 in Orange Juice Using a Combination of High Pressure and Mild Heat
pp. 277-279(3)
Authors: Linton, M.; McClements, J. M. J.; Patterson, M. F.

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Broiler Skin Sampling for Optimum Recovery of Salmonella spp.
pp. 284-286(3)
Authors: Kotula, Kathryn L.; Davis, Megan E.

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Effects of Lactic Acid Bacteria Ingestion on Basal Cytokine mRNA and Immunoglobulin Levels in the Mouse
pp. 287-291(5)
Authors: Tejada-Simon, Maria Victoria; Ustunol, Zeynep; Pestka, James J.

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Natural and In Vitro Coproduction of Cyclopiazonic Acid and Aflatoxins
pp. 292-294(3)
Authors: Martins, Maria Lígia; Martins, Hermínia Marina

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Distribution of Antifungal Proteins in Maize Kernel Tissues Using Immunochemistry
pp. 295-301(7)
Authors: Guo, B. Z.; Cleveland, T. E.; Brown, R. L.; Widstrom, N. W.; Lynch, R. E.; Russin, J. S.

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