Home >> Journal of Food Protection®, Volume 64, Number 9
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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 9, 1 September 2001

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Optimization of Iron Supplementation for Enhanced Detection of Salmonella Enteritidis in Eggs
pp. 1279-1285(7)
Authors: Chen H.; Anantheswaran R.C.; Knabel S.J.

Effect of Sanitizer Treatments on Salmonella Stanley Attached to the Surface of Cantaloupe and Cell Transfer to Fresh-Cut Tissues during Cutting Practices
pp. 1286-1291(6)
Authors: Ukuku D.O.; Sapers G.M.

Wrinkled Alfalfa Seeds Harbor More Aerobic Bacteria and Are More Difficult To Sanitize than Smooth Seeds
pp. 1292-1298(7)
Authors: Charkowski A.O.; Sarreal C.Z.; Mandrell R.E.

Survival of Salmonellae in Pasteurized, Refrigerated Calcium-Fortified Orange Juice
pp. 1299-1304(6)
Authors: Sharma M.; Beuchat L.R.; Doyle M.P.; Chen J.

Salmonella spp. and Escherichia coli Biotype I on Swine Carcasses Processed under the Hazard Analysis and Critical Control Point–Based Inspection Models Project
pp. 1305-1308(4)
Authors: Tamplin M.L.; Feder I.; Palumbo S.A.; Oser A.; Yoder L.; Luchansky J.B.

Destruction of Escherichia coli O157:H7 and Salmonella Enteritidis in Cow Manure Composting
pp. 1309-1314(6)
Authors: Lung A.J.; Lin C.-M.; Kim J.M.; Marshall M.R.; Nordstedt R.; Thompson N.P.; Wei C.I.

Phosphate Buffer Increases Recovery of Escherichia coli O157:H7 from Frozen Apple Juice
pp. 1315-1319(5)
Authors: Yamamoto S.A.; Harris L.J.

A Study of U.S. Orchards To Identify Potential Sources of Escherichia coli O157:H7
pp. 1320-1327(8)
Authors: Riordan D.C.R.; Sapers G.M.; Hankinson T.R.; Magee M.; Mattrazzo A.M.; Annous B.A.

Location of Escherichia coli O157:H7 on and in Apples as Affected by Bruising, Washing, and Rubbing
pp. 1328-1333(6)
Authors: Kenney S.J.; Burnett S.L.; Beuchat L.R.

Survival of Escherichia coli O157:H7 on Strawberry Fruit and Reduction of the Pathogen Population by Chemical Agents
pp. 1334-1340(7)
Authors: Yu K.; Newman M.C.; Archbold D.D.; Hamilton-Kemp T.R.

Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France
pp. 1341-1345(5)
Authors: Guyon R.; Dorey F.; Malas J.P.; Leclercq A.

Isolation and Characterization of Escherichia coli O157:H7 from Retail Meats in Argentina
pp. 1346-1351(6)
Authors: Chinen I.; Tanaro J.D.; Miliwebsky E.; Lound L.H.; Chillemi G.; Ledri S.; Baschkier A.; Scarpin M.; Manfredi E.; Rivas M.

Comparison of Culture, Multiplex, and 5' Nuclease Polymerase Chain Reaction Assays for the Rapid Detection of Yersinia enterocolitica in Swine and Pork Products
pp. 1352-1361(10)
Authors: Boyapalle S.; Wesley I.V.; Hurd H.S.; Reddy P.G.

Role of the Glutamate Decarboxylase Acid Resistance System in the Survival of Listeria monocytogenes LO28 in Low pH Foods
pp. 1362-1368(7)
Authors: Cotter P.D.; O'Reilly K.; Hill C.

Survival of Listeria monocytogenes Attached to Stainless Steel Surfaces in the Presence or Absence of Flavobacterium spp.
pp. 1369-1376(8)
Authors: Bremer P.J.; Monk I.; Osborne C.M.

Microbiological and Chemical Analyses of Stainless Steel and Ceramics Subjected to Repeated Soiling and Cleaning Treatments
pp. 1377-1387(11)
Authors: Verran J.; Boyd R.D.; Hall K.; West R.H.

Monitoring of Microbial Hazards at Farms, Slaughterhouses, and Processing Lines of Swine in Korea
pp. 1388-1391(4)
Authors: Rho M-J.; Chung M-S.; Lee J-H.; Park J.

A Real-Time Approach To Detect Seal Defects in Food Packages Using Ultrasonic Imaging
pp. 1392-1398(7)
Authors: Shah N.N.; Rooney P.K.; Ozguler A.; Morris S.A.; O'Brien W.D.

Bacteriological Quality of Aquacultured Freshwater Fish Portions in Prepackaged Trays Stored at 3°C
pp. 1399-1404(6)
Authors: González-Rodríguez M-N.; Sanz J.J.; Santos J.A.; Otero A.; García-López M-L.

Postcooking Temperature Changes in Beef Patties
pp. 1405-1411(7)
Authors: Berry B.W.; Bigner-George M.E.

Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives
pp. 1412-1419(8)
Authors: Martínez-Tomé M.; Jiménez A.M.; Ruggieri S.; Frega N.; Strabbioli R.; Murcia M.A.

Inhibition of Saccharomyces cerevisiae by Slow Release of Propyl Paraben from a Polymer Coating
pp. 1420-1424(5)
Authors: Chung D.; Chikindas M.L.; Yam K.L.

Osmotic Dehydration of Apple Slices Using a Sucrose/CaCl2 Combination To Control Spoilage Caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum
pp. 1425-1429(5)
Authors: Chardonnet C.O.; Sams C.E.; Conway W.S.; Mount J.R.; Draughon F.A.

Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce, and a Food-Contact Surface
pp. 1430-1434(5)
Authors: Gulati B.R.; Allwood P.B.; Hedberg C.W.; Goyal S.M.

Incidence of Salmonella in Minced Meat Produced in a European Union–Approved Cutting Plant
pp. 1435-1438(4)
Authors: Stock K.; Stolle A.

Lactic Acid and Trisodium Phosphate Treatment of Lamb Breast To Reduce Bacterial Contamination
pp. 1439-1441(3)
Authors: Ramirez A.J.; Acuff G.R.; Lucia L.M.; Savell J.W.

Combined Effects of NaCl, NaOH, and Biocides (Monolaurin or Lauric Acid) on Inactivation of Listeria monocytogenes and Pseudomonas spp.
pp. 1442-1445(4)
Authors: Vasseur C.; Rigaud N.; Hébraud M.; Labadie J.

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