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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 8, August 1999, pp. 839-964

Nucleic Acid Persistence in Heat-Killed Escherichia coli O157:H7 from Contaminated Skim Milk
pp. 839-844(6)
Authors: McKillip, John L.; Jaykus, Lee-Ann; Drake, Maryanne

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Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water
pp. 857-860(4)
Authors: Venkitanarayanan, Kumar S.; Ezeike, Gabriel O. I.; Hung, Yen-Con; Doyle, Michael P.

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Clostridium botulinum Spores and Toxin in Mascarpone Cheese and Other Milk Products
pp. 867-871(5)
Authors: Franciosa, Giovanna; Pourshaban, Manoocheher; Gianfranceschi, Monica; Gattuso, Antonietta; Fenicia, Lucia; Ferrini, Anna Maria; Mannoni, Veruscka; De Luca, Gregorio; Aureli, Paolo

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Toxin Production by Clostridium botulinum in Pasteurized Milk Treated with Carbon Dioxide
pp. 872-876(5)
Authors: Glass, Kathleen A.; Kaufman, Kristine M.; Smith, Angelique L.; Johnson, Eric A.; Chen, Joseph H.; Hotchkiss, Joseph

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The Microbiological Quality of Cooked Rice from Restaurants and Take-Away Premises in the United Kingdom
pp. 877-882(6)
Authors: Nichols, G. L.; Little, C. L.; Mithani, V.; de Louvois, J.

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Alicyclobacillus in Orange Juice: Occurrence and Heat Resistance of Spores
pp. 883-886(4)
Authors: Eiroa, Mirtha Nelly Uboldi; Junqueira, Valéria Christina Amstalden; Schmidt, Flaávio L.

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Inactivation of Lactobacillus helveticus Bacteriophages by Thermal and Chemical Treatments
pp. 894-898(5)
Authors: Quiberoni, A.; Suárez, V. B.; Reinheimer, J. A.

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Screening of Bile Resistance and Bile Precipitation in Lactic Acid Bacteria and Bifidobacteria
pp. 905-912(8)
Authors: Kociubinski, Guillermo; Pérez, Pablo; De Antoni, Graciela

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Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions
pp. 913-920(8)
Authors: Ariyapitipun, Tipayanate; Mustapha, Azlin; Clarke, Andrew D.

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A National Australian Food Safety Telephone Survey
pp. 921-928(8)
Authors: Jay, Stephen L.; Comar, Derio; Govenlock, Lachlan D.

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Antimicrobial and Antioxidant Compounds in the Nonvolatile Fraction of Expressed Orange Essential Oil
pp. 929-932(4)
Authors: Vargas, Irasema; Sanz, Isidora; Moya, Pilar; Prima-Yúfera, Eduardo

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Histamine and Cadaverine Production by Bacteria Isolated from Fresh and Frozen Albacore (Thunnus alalunga)
pp. 933-939(7)
Authors: Ben-Gigirey, Begoña; de Sousa, Juan Vieites Baptistade M.; Villa, Tomas G.; Barros-Velazquez, Jorge

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Disinfection of Mung Bean Seed with Gaseous Acetic Acid
pp. 953-957(5)
Authors: Delaquis, Pascal J.; Sholberg, Peter L.; Stanich, Kareen

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Thermal Inactivation Kinetics of Bacillus stearothermophilus Spores Using a Linear Temperature Program
pp. 958-961(4)
Authors: Leontidis, S.; Fernández, A.; Rodrigo, C.; Fernández, P. S.; Magraner, L.; Martínez, A.

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Stability of Deoxynivalenol in Heat-Treated Foods
pp. 962-964(3)
Authors: Wolf-Hall, Charlene E.; Hanna, Milford A.; Bullerman, Lloyd B.

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