Journal of Food Protection®

Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk
pp. 927-933(7)
Authors: Modi R.; Hirvi Y.; Hill A.; Griffiths M.W.

Thermal Inactivation Kinetics of Salmonella spp. within Intact Eggs Heated Using Humidity-Controlled Air
pp. 934-938(5)
Authors: Brackett R.E.; Schuman J.D.; Ball H.R.; Scouten A.J.

The Effect of Lairage on Salmonella Isolation from Market Swine
pp. 939-944(6)
Authors: Hurd H.S.; McKean J.D.; Wesley I.V.; Karriker L.A.

Survival and Infectivity of Salmonella Choleraesuis in Swine Feces
pp. 945-949(5)
Authors: Gray J.T.; Fedorka-Cray P.J.

Fate of Escherichia coli O157:H7, Salmonella Typhimurium DT 104, and Listeria monocytogenes in Fresh Meat Decontamination Fluids at 4 and 10°C
pp. 950-957(8)
Authors: Samelis J.; Sofos J.N.; Kendall P.A.; Smith G.C.

Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in and on Vacuum Packaged Lebanon Bologna Stored at 3.6 and 13.0°C
pp. 958-963(6)
Authors: Chikthimmah N.; Knabel S.J.

Reduction in Levels of Escherichia coli O157:H7 in Apple Cider by Pulsed Electric Fields
pp. 964-969(6)
Authors: Iu J.; Mittal G.S.; Griffiths M.W.

Acid Stress, Starvation, and Cold Stress Affect Poststress Behavior of Escherichia coli O157:H7 and Nonpathogenic Escherichia coli
pp. 970-974(5)
Authors: Leenanon B.; Drake M.A.

Sensitivity of Acid-Adapted and Acid-Shocked Shigella flexneri to Reduced pH Achieved with Acetic, Lactic, and Propionic Acids
pp. 975-981(7)
Authors: Tetteh G.L.; Beuchat L.R.

Comparison of Methods for Recovery and Enumeration of Campylobacter from Freshly Processed Broilers
pp. 982-986(5)
Authors: Line J.E.; Stern N.J.; Lattuada C.P.; Benson S.T.

Development and Validation of Growth Model for Yersinia enterocolitica in Cooked Chicken Meats Packaged under Various Atmosphere Packaging and Stored at Different Temperatures
pp. 987-993(7)
Authors: Wei Q.K.; Fang T.J.; Chen W.C.

Prevalence of Listeria monocytogenes in Broilers at the Abattoir, Processing Plant, and Retail Level
pp. 994-999(6)
Authors: Miettinen M.K.; Palmu L.; Björkroth K.J.; Korkeala H.

Optimizing Detection of Heat-Injured Listeria monocytogenes in Pasteurized Milk
pp. 1000-1011(12)
Authors: Teo A.Y-L.; Ziegler G.R.; Knabel S.J.

Influence of Food Matrix on Inactivation of Bacillus cereus by Combinations of Nisin, Pulsed Electric Field Treatment, and Carvacrol
pp. 1012-1018(7)
Authors: Pol I.E.; Mastwijk H.C.; Slump R.A.; Popa M.E.; Smid E.J.

Antimicrobial Activity of Essential Oils from Plants against Selected Pathogenic and Saprophytic Microorganisms
pp. 1019-1024(6)
Authors: Elgayyar M.; Draughon F.A.; Golden D.A.; Mount J.R.

Fungitoxic Activity of 12 Essential Oils against Four Postharvest Citrus Pathogens: Chemical Analysis of Thymus capitatus Oil and its Effect in Subatmospheric Pressure Conditions
pp. 1025-1029(5)
Authors: Arras G.; Usai M.

Nannocystis exedens: A Potential Biocompetitive Agent against Aspergillus flavus and Aspergillus parasiticus
pp. 1030-1034(5)
Authors: Taylor W.J.; Draughon F.A.

Source and Identification of Histamine-Producing Bacteria from Fresh and Temperature-Abused Albacore
pp. 1035-1044(10)
Authors: Kim S-H.; Field K.G.; Morrissey M.T.; Price R.J.; Wei C-I.; An H.

Formation of Biogenic Amines in Bulk-Stored Chilled Hake (Merluccius merluccius L.) Packed under Atmospheres
pp. 1045-1050(6)
Authors: Ruiz-Capillas C.; Moral A.

Development and Assessment of an Intelligent Shelf Life Decision System for Quality Optimization of the Food Chill Chain
pp. 1051-1057(7)
Authors: Giannakourou M.C.; Koutsoumanis K.; Nychas G.J.E.; Taoukis P.S.

Total Mercury Levels in Muscle Tissue of Swordfish (Xiphias gladius) and Bluefin Tuna (Thunnus thynnus) from the Mediterranean Sea (Italy)
pp. 1058-1061(4)
Authors: Storelli M.M.; Marcotrigiano G.O.

Fatty Acid Modifications and Cholesterol Oxidation in Pork Loin during Frying at Different Temperatures
pp. 1062-1066(5)
Authors: Echarte M.; Ansorena D.; Astiasaran I.

Evaluation of Thin Agar Layer Method for Recovery of Acid-Injured Foodborne Pathogens †
pp. 1067-1071(5)
Authors: Wu V.C.H.; Fung D.Y.C.; Kang D.H.; Thompson L.K.

Determination of Fumonisin B₁ and B₂ in Corn and Corn-Based Products in Turkey by High-Performance Liquid Chromatography
pp. 1072-1075(4)
Author: Omurtag G.Z.

Occurrence of Burkholderia cepacia in Foods and Waters: Clinical Implications for Patients with Cystic Fibrosis
pp. 1076-1078(3)
Authors: Moore J.E.; McIlhatton B.; Shaw A.; Murphy P.G.; Elborn J.S.

Standardization of a Method To Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables
pp. 1079-1084(6)
Authors: Beuchat L.R.; Farber J.M.; Garrett E.H.; Harris L.J.; Parish M.E.; Suslow T.V.; Busta F.F.