Journal of Food Protection®

Effect of Diacetyl on Controlling Escherichia coli O157:H7 and Salmonella Typhimurium in the Presence of Starter Culture in a Laboratory Medium and during Meat Fermentation
pp. 975-979(5)
Authors: Kang, Dong-Hyun; Fung, Daniel Y.C.

Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing
pp. 980-985(6)
Authors: Murphy, R.Y.; Marks, B.P.; Johnson, E.R.; Johnson, M.G.

Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors
pp. 986-993(8)
Authors: Juneja, Vijay K.; Eblen, Brian S.

Effects of the Growth Procedure on the Surface Hydrophobicity of Listeria monocytogenes Cells and Their Adhesion to Stainless Steel
pp. 994-998(5)
Authors: Briandet, Romain; Leriche, Valerie; Carpentier, Brigitte; Bellon-Fontaine, Marie-Noelle

Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg
pp. 999-1003(5)
Authors: Knight, Kelley P.; Bartlett, Francis M.; McKellar, Robin C.; Harris, Linda J.

Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage
pp. 1004-1010(7)
Authors: Davies, E. Alison; Milne, Catherine F.; Bevis, Helen E.; Potter, Richard W.; Harris, Jo M.; Williams, Graham C.; Thomas, Linda V.; Delves-Broughton, Joss

Development of a Lacticin 3147–Enriched Whey Powder with Inhibitory Activity against Foodborne Pathogens
pp. 1011-1016(6)
Authors: Morgan, Sheila M.; Galvin, Mary; Kelly, Jim; Ross, R. Paul; Hill, Colin

Antimicrobial Activity of the Essential Oils of Thymus vulgaris L. Measured Using a Bioimpedometric Method
pp. 1017-1023(7)
Authors: Marino, Marilena; Bersani, Carla; Comi, Giuseppe

A Data Analysis of the Irradiation Parameter D₁₀ for Bacteria and Spores under Various Conditions
pp. 1024-1032(9)
Authors: van Gerwen, Suzanne C.J.; Rombouts, Frank M.; van't Riet, Klaasvan; Zwietering, Marcel H.

Biogenic Amine Survey and Organoleptic Changes in Fresh, Stored, and Temperature-Abused Bluefish (Pomatomus saltatrix)
pp. 1033-1037(5)
Authors: Gingerich, Todd M.; Lorca, Tatiana; Flick, George J.; Pierson, Merle D.; McNair, Harold M.

Survival of Escherichia coli O157:H7 during Storage in Pressure-Treated Orange Juice
pp. 1038-1040(3)
Authors: Linton, M.; McClements, J.M.J.; Patterson, M.F.

Comparison of Five Anaerobic Incubation Methods for Enumeration of Clostridium perfringens from Foods
pp. 1041-1044(4)
Authors: Riley, Anita; Kang, Dong-Hyun; Fung, Daniel Y.C.

Numbers and Species of Motile Aeromonads during the Manufacture of Naturally Contaminated Spanish Fermented Sausages (Longaniza and Chorizo)
pp. 1045-1049(5)
Authors: Encinas, Juan P.; Gonz ález, César J.; García-López, María-Luisa; Otero, Andrés

Microbiological Survey of Tofu Sold in a Rural Illinois County
pp. 1050-1053(4)
Authors: Ashraf, Hea-Ran; White, Mary; Klubek, Brian

Levels of Selected Polychlorinated Biphenyl Congeners in Total Diet Samples from Aragón, Spain
pp. 1054-1058(5)
Authors: Lazaro, Regina; Herrera, Antonio; Conchello, Maria P.; Ariño, Agustin A.; Bayarri, Susana; Yagüe, Cristina; Peiro, Jose M.

Giardia, Cryptosporidium, and Cyclospora and Their Impact on Foods: A Review
pp. 1059-1070(12)
Authors: Rose, Joan B.; Slifko, Theresa R.

Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review
pp. 1071-1087(17)
Authors: Kim, Jin-Gab; Yousef, Ahmed E.; Dave, Sandhya

Pulsed Electric Field Processing of Foods: A Review
pp. 1088-1096(9)
Authors: Jeyamkondan, S.; Jayas, D.S.; Holley, R.A.