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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 8, August 2001, pp. 1103-1270

Development of a Proposed Standard Method for Assessing the Efficacy of Fresh Produce Sanitizers
pp. 1103-1109(7)
Authors: Beuchat, Larry R.; Harris, Linda J.; Ward, Thomas E.; Kajs, Theresa M.

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Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study
pp. 1116-1121(6)
Authors: Leverentz, Britta; Conway, William S.; Alavidze, Zemphira; Janisiewicz, Wojciech J.; Fuchs, Yoram; Camp, Mary J.; Chighladze, Ekaterine; Sulakvelidze, Alexander

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Laying Season and Egg Shell Cracks on the Growth of Salmonella Enteritidis in the Egg Albumen during Storage
pp. 1134-1137(4)
Authors: Hara-Kudo, Yukiko; Sakakibara, Yoshie; Konuma, Hirotaka; Sawada, Takuo; Kumagai, Susumu

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Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna
pp. 1145-1150(6)
Authors: Chikthimmah, Naveen; Anantheswaran, Ramaswamy C.; Roberts, Robert F.; Mills, Edward W.; Knabel, Stephen J.

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Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5°C
pp. 1151-1155(5)
Authors: Saad, Susana M. I.; Vanzin, Cézar; Oliveira, Maricên.; Franco, Bernadette D. G. M.

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Validation of a Manufacturing Process for Fermented, Semidry Turkish Soudjouk To Control Escherichia coli O157:H7
pp. 1156-1161(6)
Authors: Calicioglu, Mehmet; Faith, Nancy G.; Buege, Dennis R.; Luchansky, John B.

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A Double Antibody Sandwich Enzyme-Linked Immunosorbent Assay for the Detection of Salmonella Using Biotinylated Monoclonal Antibodies
pp. 1166-1171(6)
Authors: Valdivieso-Garcia, Alfonso; Riche, Edward; Abubakar, Omar; Waddell, Thomas E.; Brooks, Brian W.

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Heterogeneity of Environmental, Retail, and Clinical Isolates of Vibrio vulnificus as Determined by Lipopolysaccharide-Specific Monoclonal Antibodies
pp. 1172-1177(6)
Authors: Zuppardo, Amy B.; DePaola, Angelo; Bowers, John C.; Schully, Kevin L.; Gooch, Janet A.; Siebeling, Ronald J.

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Influence of Surface Finish on the Cleanability of Stainless Steel
pp. 1178-1182(5)
Authors: Frank, Joseph F.; Chmielewski, Revis

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Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999
pp. 1188-1193(6)
Authors: Levine, Priscilla; Rose, Bonnie; Green, Stanley; Ransom, Gerri; Hill, Walter

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Home-Style Beef Jerky: Effect of Four Preparation Methods on Consumer Acceptability and Pathogen Inactivation
pp. 1194-1198(5)
Authors: Harrison, Judy A.; Harrison, Mark A.; Rose-Morrow, Ruth Ann; Shewfelt, Robert L.

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Acid Phosphatase Activity and Color Changes in Consumer-Style Griddle-Cooked Ground Beef Patties
pp. 1199-1205(7)
Authors: Lyon, B. G.; Davis, C. E.; Windham, W. R.; Lyon, C. E.

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The Effect of Nisin on the Physiology of Bifidobacterium thermophilum
pp. 1206-1210(5)
Authors: Kot, Eva; Murad, Yanal; Bezkorovainy, Anatoly

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Reduction of Patulin during Apple Juice Clarification
pp. 1216-1219(4)
Authors: Bissessur, J.; Permaul, K.; Odhav, B.

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Trichothecene and Moniliformin Production by Fusarium Species from Western Canadian Wheat
pp. 1220-1225(6)
Authors: Abramson, D.; Clear, R. M.; Gaba, D.; Smith, D. M.; Patrick, S. K.; Saydak, D.

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Occurrence of Ochratoxin A–Producing Fungi in Raw Brazilian Coffee
pp. 1226-1230(5)
Authors: Urbano, G. R.; Taniwaki, M. H.; Leitão, M. F. de F.; Vicentini, M. C.

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Two Processing Methods for the Isolation of Salmonella from Naturally Contaminated Alfalfa Seeds
pp. 1240-1243(4)
Authors: Inami, Gregory B.; Lee, Sue Ming C.; Hogue, Robin W.; Brenden, Rita A.

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Ascorbic Acid Enhances Destruction of Escherichia coli O157:H7 during Home-Type Drying of Apple Slices
pp. 1244-1248(5)
Authors: Burnham, Jennifer A.; Kendall, Patricia A.; Sofos, John N.

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Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico
pp. 1249-1251(3)
Authors: Heredia, Norma; García, Santos; Rojas, Guadalupe; Salazar, Lucía

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Occurrence of Anaerobic Bacterial, Clostridial, and Clostridium perfringens Spores in Raw Goose Livers from a Poultry Processing Plant in Hungary
pp. 1252-1254(3)
Authors: Turcsán, Judit; Varga, László; Turcsán, Zsolt; Szigeti, Jeno; Farkas, László

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Antibacterial Activity in Extracts of Camellia japonica L. Petals and Its Application to a Model Food System
pp. 1255-1260(6)
Authors: Kim, Keun Y.; Davidson, P. Michael; Chung, Hee J.

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Complaints of Foodborne Illness in San Francisco, California, 1998
pp. 1261-1264(4)
Authors: Samuel, Michael C.; Portnoy, Diane; Tauxe, Rob V.; Angulo, Fred J.; Vugia, Duc J.

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Evaluation of Buffalo Colostrum Quality by Estimation of Enzyme Activity Levels
pp. 1265-1267(3)
Authors: Lombardi, P.; Avallone, L.; Pagnini, U.; D'Angelo, D.; Bogin, E.

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Fumonisins B1 and B2 in Black Tea and Medicinal Plants
pp. 1268-1270(3)
Authors: Martins, M. Lígia; Martins, H. Marina; Bernardo, Fernando

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