Journal of Food Protection® logo International Association for Food Protection logo

First published in 1937, the Journal of Food Protection®, is a refeered 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 if internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 69 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 Members and institutional subscribers. Online visitors who are not IAFP Members or Journal subscribers will be charged on a pay-per-view basis.

Information can be obtained by calling 800.369.6337; 515.276.3344; fax: 515.276.8655, E-mail: info@foodprotection.org; or Web site: http://www.foodprotection.org

Publisher: International Association for Food Protection

Volume 62, Number 9, September 1999
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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.

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