Journal of Food Protection®

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

Analysis of Native Microflora and Selection of Strains Antagonistic to Human Pathogens on Fresh Produce
pp. 1110-1115(6)
Authors: Liao C-H.; Fett W.F.

Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study
pp. 1116-1121(6)
Authors: Leverentz B.; Conway W.S.; Alavidze Z.; Janisiewicz W.J.; Fuchs Y.; Camp M.J.; Chighladze E.; Sulakvelidze A.

Effect of Low-Temperature, High-Pressure Treatment on the Survival of Escherichia coli O157:H7 and Salmonella in Unpasteurized Fruit Juices
pp. 1122-1127(6)
Authors: Teo A.Y-L.; Ravishankar S.; Sizer C.E.

Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum L.) by Chlorine Dioxide Gas Treatments
pp. 1128-1133(6)
Authors: Han Y.; Floros J.D.; Linton R.H.; Nielsen S.S.; Nelson E.

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 Y.; Sakakibara Y.; Konuma H.; Sawada T.; Kumagai S.

Effect of Different Levels of Beef Bacterial Microflora on the Growth and Survival of Escherichia coli O157:H7 on Beef Carcass Tissue
pp. 1138-1144(7)
Authors: Berry E.D.; Koohmaraie M.

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 N.; Anantheswaran R.C.; Roberts R.F.; Mills E.W.; Knabel S.J.

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 S.M.I.; Vanzin C.; Oliveira M.; Franco B.D.G.M.

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

The Effect of Temperature and Low pH on Survival of Shigella flexneri in Broth
pp. 1162-1165(4)
Author: Zaika L.L.

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

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

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

The Effect of Nanometer Dimension Topographical Features on the Hygienic Status of Stainless Steel
pp. 1183-1187(5)
Authors: Verran J.; Rowe D.L.; Boyd R.D.

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 P.; Rose B.; Green S.; Ransom G.; Hill W.

Home-Style Beef Jerky: Effect of Four Preparation Methods on Consumer Acceptability and Pathogen Inactivation
pp. 1194-1198(5)
Authors: Harrison J.A.; Harrison M.A.; Rose-Morrow R.A.; Shewfelt R.L.

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.

The Effect of Nisin on the Physiology of Bifidobacterium thermophilum
pp. 1206-1210(5)
Authors: Kot E.; Murad Y.; Bezkorovainy A.

Occurrence of False-Positive Results of Inhibitor on Milk Samples Using the Delvotest SP Assay
pp. 1211-1215(5)
Authors: Kang J-H.; Kondo F.

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

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.

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

High-Performance Liquid Chromatographic Determination of Carbadox, Olaquindox, Furazolidone, Nitrofurazone, and Nitrovin in Feed
pp. 1231-1234(4)
Authors: Lin S-Y.; Jeng S-L.

Direct Microscopic Observation of Lettuce Leaf Decontamination with a Prototype Fruit and Vegetable Washing Solution and 1% NaCl-NaHCO₃
pp. 1235-1239(5)
Authors: Takeuchi K.; Frank J.F.

Two Processing Methods for the Isolation of Salmonella from Naturally Contaminated Alfalfa Seeds
pp. 1240-1243(4)
Authors: Inami G.B.; Lee S.M.C.; Hogue R.W.; Brenden R.A.

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

Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico
pp. 1249-1251(3)
Authors: Heredia N.; García S.; Rojas G.; Salazar L.

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 J.; Varga L.; Turcsán Z.; Szigeti J.; Farkas L.

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

Complaints of Foodborne Illness in San Francisco, California, 1998
pp. 1261-1264(4)
Authors: Samuel M.C.; Portnoy D.; Tauxe R.V.; Angulo F.J.; Vugia D.J.

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.

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