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First published in 1937, the Journal of Food Protection®, 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 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 +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org

Publisher: International Association for Food Protection

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Number 1, January 2000, pp. 3-140

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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.

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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.

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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

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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.

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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.

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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.

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

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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.

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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.

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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.

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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.

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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

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

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

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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.

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