Home >> Journal of Food Protection®, Volume 64, Number 1
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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.

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Publisher: International Association for Food Protection

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Volume 64, Number 1, 1 January 2001

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Fecal Shedding of Salmonella spp. by Dairy Cows on Farm and at Cull Cow Markets
pp. 3-11(9)
Authors: Wells S.J.; Fedorka-Cray P.J.; Dargatz D.A.; Ferris K.; Green A.

Salmonella in the Lairage of Pig Slaughterhouses
pp. 12-16(5)
Authors: Swanenburg M.; Urlings H.A.P.; Keuzenkamp D.A.; Snijders J.M.A.

Inhibition of In Vitro Salmonella Typhimurium Colonization in Porcine Cecal Bacteria Continuous-Flow Competitive Exclusion Cultures
pp. 17-22(6)
Authors: Hume M.E.; Nisbet D.J.; Buckley S.A.; Ziprin R.L.; Anderson R.C.; Stanker L.H.

Survival and Growth of Salmonella and Listeria in the Chicken Breast Patties Subjected to Time and Temperature Abuse under Varying Conditions
pp. 23-29(7)
Authors: Murphy R.Y.; Johnson E.R.; Marcy J.A.; Johnson M.G.

Comparison of Different Enrichment Broths and Background Flora for Detection of Heat-Injured Listeria monocytogenes in Whole Milk
pp. 30-36(7)
Authors: Suh J-H.; Knabel S.J.

Surface Plasmon Resonance Analysis of Staphylococcal Enterotoxin B in Food
pp. 37-43(7)
Author: Rasooly A.

Evaluation of a Selective Broth for Detection of Staphylococcus aureus Using Impedance Microbiology
pp. 44-50(7)
Authors: Glassmoyer K.E.; Russell S.M.

Modeling the Growth Boundary of Staphylococcus aureus for Risk Assessment Purposes
pp. 51-57(7)
Authors: Stewart C.M.; Cole M.B.; Legan J.D.; Slade L.; Vandeven M.H.; Schaffner D.W.

Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef
pp. 58-62(5)
Authors: Castillo A.; Lucia L.M.; Roberson D.B.; Stevenson T.H.; Mercado I.; Acuff G.R.

Development of a Multiple-Step Process for the Microbial Decontamination of Beef Trim
pp. 63-71(9)
Authors: Kang D-H.; Koohmaraie M.; Dorsa W.J.; Siragusa G.R.

Quantification and Variability Analysis of Bacterial Cross-Contamination Rates in Common Food Service Tasks
pp. 72-80(9)
Authors: Chen Y.; Jackson K.M.; Chea F.P.; Schaffner D.W.

The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria
pp. 81-86(6)
Authors: Oumer A.; Garde S.; Gaya P.; Medina M.; Nuñez M.

Cleanability of Soiled Stainless Steel as Studied by Atomic Force Microscopy and Time of Flight Secondary Ion Mass Spectrometry
pp. 87-93(7)
Authors: Boyd R.D.; Cole D.; Rowe D.; Verran J.; Paul A.J.; West R.H.

Changes in K Value and Microorganisms of Tilapia Fillet during Storage at High-Pressure, Normal Temperature
pp. 94-98(5)
Authors: Ko W-C.; Hsu K-C.

Microbiological Survey of Retail Herbs and Spices from Mexican Markets
pp. 99-103(5)
Authors: García S.; Iracheta F.; Galván F.; Heredia N.

Limitations in the Use of Ozone to Disinfect Maple Sap
pp. 104-107(4)
Authors: Labbe R.G.; Kinsley M.

Facilitation of Cleaning of Alumina Surfaces Fouled with Heat-Treated Bovine Serum Albumin by Ozone Treatment
pp. 108-112(5)
Authors: Urano H.; Fukuzaki S.

Bactericidal Effects of Negative Air Ions on Airborne and Surface Salmonella Enteritidis from an Artificially Generated Aerosol
pp. 113-116(4)
Authors: Seo K.H.; Mitchell B.W.; Holt P.S.; Gast R.K.

Identification of Bovine-Specific DNA in Feedstuffs
pp. 117-119(3)
Authors: Krccaronmárcaron P.; Renccaronová E.

Dietary Strategies to Counteract the Effects of Mycotoxins: A Review
pp. 120-131(12)
Authors: Galvano F.; Piva A.; Ritieni A.; Galvano G.

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