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The Journal of Food Protection (JFP) 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 IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.

Journal of Food Protection® was previously published as Journal of Milk and Food Technology (JMFT).

Publisher: International Association for Food Protection

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Number 6, June 2001, pp. 759-906

Modeling the Survival of Escherichia coli O157:H7 in Uncooked, Semidry, Fermented Sausage
pp. 759-766(8)
Authors: Pond, Trevor J.; Wood, Diane S.; Mumin, Ismail M.; Barbut, Shai; Griffiths, Mansel W.

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Sublethal Sanitizer Stress and Adaptive Response of Escherichia coli O157:H7
pp. 767-769(3)
Authors: Zook, C. D.; Busta, F. F.; Brady, L. J.

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Use of Spent Irrigation Water for Microbiological Analysis of Alfalfa Sprouts
pp. 802-806(5)
Authors: Fu, T.; Stewart, D.; Reineke, K.; Ulaszek, J.; Schlesser, J.; Tortorello, M.

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Traditional Versus Hazard Analysis and Critical Control Point–Based Inspection: Results from a Poultry Slaughter Project
pp. 826-832(7)
Authors: Cates, Sheryl C.; Anderson, Donald W.; Karns, Shawn A.; Brown, Patricia A.

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Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin
pp. 838-844(7)
Authors: Lindström, Miia; Mokkila, Mirja; Skyttä, Eija; Hyytiä-Trees, Eija; Lähteenmäki, Liisa; Hielm, Sebastian; Ahvenainen, Raija; Korkeala, Hannu

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Glove Barriers to Bacterial Cross-Contamination between Hands to Food
pp. 845-849(5)
Authors: Montville, Rebecca; Chen, Yuhuan; Schaffner, Donald W.

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Presence of Escherichia coli O157:H7 in Ground Beef and Ground Baby Beef Meat
pp. 862-864(3)
Authors: Uhitil, S.; Jakšić, S.; Petrak, T.; Botka-Petrak, K.

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Closed-Circuit System for the Depuration of Mussels Experimentally Contaminated with Hepatitis A Virus
pp. 877-880(4)
Authors: De Medici, Dario; Ciccozzi, Massimo; Fiore, Alfonsina; Di Pasquale, Simona; Parlato, Antonino; Ricci-Bitti, Pietro; Croci, Luciana

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Antimicrobial Effects of Corn Zein Films Impregnated with Nisin, Lauric Acid, and EDTA
pp. 885-889(5)
Authors: Hoffman, K. L.; Han, I. Y.; Dawson, P. L.

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Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies
pp. 895-898(4)
Authors: Blais, Burton W.; Phillippe, Lucille

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Foodborne Illness Outbreaks in Korea and Japan Studied Retrospectively
pp. 899-902(4)
Authors: Lee, Won-Chang; Lee, Myeong-Jin; Kim, Jin-Suk; Park, Soon-Young

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Current Importance of Ochratoxin A-Producing Aspergillus spp.
pp. 903-906(4)
Authors: Abarca, M. L.; Accensi, F.; Bragulat, M. R.; Cabañes, F. J.

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