Journal of Food Protection®

Role of Bacterial Association and Penetration on Destruction of Escherichia coli O157:H7 in Beef Tissue by High pH
pp. 3-11(9)
Authors: Woody, Jon-Mikel; Walsh, Rosemary A.; Doores, Stephanie; Henning, William R.; Wilson, Richard A.; Knabel, Stephen J.

Effect of pH on Survival, Thermotolerance, and Verotoxin Production of Escherichia coli O157:H7 during Simulated Fermentation and Storage
pp. 12-18(7)
Authors: Duffy, G.; Riordan, D.C.R.; Sheridan, J.J.; Call, J.E.; Whiting, R.C.; Blair, I.S.; McDowell, D.A.

Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens
pp. 19-24(6)
Authors: Kim, Chyer; Hung, Yen-Con; Brackett, Robert E.

Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce
pp. 25-30(6)
Authors: Lin, Chia-Min; Kim, Jeongmok; Du, Wen-Xian; Wei, Cheng-I

Contamination of Carcasses, Offals, and the Environment with yadA-Positive Yersinia enterocolitica in a Pig Slaughterhouse
pp. 31-35(5)
Authors: Fredriksson-Ahomaa, M.; Korte, T.; Korkeala, H.

Factors Influencing Inactivation of Salmonella Enteritidis in Hard-Cooked Eggs
pp. 36-43(8)
Authors: Chantarapanont, W.; Slutsker, L.; Tauxe, R.V.; Beuchat, L.R.

Interventions to Reduce Microbiological Contamination of Beef Variety Meats
pp. 44-50(7)
Authors: Delmore, R.J.; Sofos, J.N.; Schmidt, G.R.; Belk, K.E.; Lloyd, W.R.; Smith, G.C.

Alternative Indicator Bacteria Analyses for Evaluating the Sanitary Condition of Beef Carcasses
pp. 51-55(5)
Authors: Ingham, Steven C.; Schmidt, David J.

Preservation of Fish Cutlet (Pangasius pangasius) at Ambient Temperature by Irradiation
pp. 56-62(7)
Authors: Bari, M.L.; Sabina, Y.; Kusunoki, H.; Uemura, T.

Modeling UV-Induced Inactivation of Microorganisms on Surfaces
pp. 63-70(8)
Authors: Gardner, D.W.M.; Shama, G.

Effect of L-Glucose and D-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product
pp. 71-77(7)
Authors: Bautista, Derrick A.; Pegg, Ronald B.; Shand, Phyllis J.

The Microbiological Quality of Ice Used to Cool Drinks and Ready-to-Eat Food from Retail and Catering Premises in the United Kingdom
pp. 78-82(5)
Authors: Nichols, Gordon; Gillespie, Iain; de Louvois, John

Gut Mucosa Morphology and Microflora Changes in Malnourished Mice after Renutrition with Milk and Administration of Lactobacillus casei
pp. 83-90(8)
Authors: Allori, C.; Agüero, G.; de Ruiz Holgado, A.P.; de Nader, O.M.; Perdigon, G.

Probabilistic Modeling of Saccharomyces cerevisiae Inhibition under the Effects of Water Activity, pH, and Potassium Sorbate Concentration
pp. 91-95(5)
Authors: López-Malo, A.; Guerrero, S.; Alzamora, S.M.

Utilization and Transport of Acetic Acid in Dekkera anomala and Their Implications on the Survival of the Yeast in Acidic Environments
pp. 96-101(6)
Authors: Gerós, Hernâni; Cássio, Fernanda; Leão, Cecília

The Influence of Divalent Cations and Chelators on Aflatoxin B₁ Degradation by Flavobacterium aurantiacum
pp. 102-105(4)
Authors: D'Souza, Doris H.; Brackett, Robert E.

Development and Characterization of a Carbon-Based Composite Material for Reducing Patulin Levels in Apple Juice
pp. 106-110(5)
Authors: Huebner, H.J.; Mayura, K.; Pallaroni, L.; Ake, C.L.; Lemke, S.L.; Herrera, P.; Phillips, T.D.

Content of Biogenic Amines in Table Olives
pp. 111-116(6)
Authors: García-García, P.; Brenes-Balbuena, M.; Hornero-Méndez, D.; García-Borrego, A.; Garrido-Fernández, A.

Frequency of Isolation of Campylobacter from Roasted Chicken Samples from Mexico City
pp. 117-119(3)
Authors: Quiñones-Ramírez, Elsa I.; Vázquez-Salinas, Carlos; Rodas-Suárez, Oscar R.; Ramos-Flores, Mirna O.; Rodríguez-Montaño, Raúl

Fate of Campylobacter jejuni in Butter
pp. 120-122(3)
Authors: Zhao, Tong; Doyle, Michael P.; Berg, Debra E.

Evaluation of the Petrifilm Rapid Coliform Count Plate Method for Coliform Enumeration from Surimi-Based Imitation Crab Slurry
pp. 123-125(3)
Authors: Chung, K.S.; Kim, C.N.; Namgoong, K.

Comparison of Membrane Filtration Rates and Hydrophobic Grid Membrane Filter Coliform and Escherichia coli Counts in Food Suspensions Using Paddle-Type and Pulsifier Sample Preparation Procedures
pp. 126-130(5)
Authors: Sharpe, A.N.; Hearn, E.M.; Kovacs-Nolan, J.

Survival of Listeria monocytogenes Scott A on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin
pp. 131-136(6)
Authors: Ariyapitipun, Tipayanate; Mustapha, Azlin; Clarke, Andrew D.

A Mycological Investigation of Phane, an Edible Caterpillar of an Emperor Moth, Imbrasia belina
pp. 137-140(4)
Authors: Simpanya, Mukoma F.; Allotey, Joseph; Mpuchane, Sisai F.