Journal of Food Protection® logo International Association for Food Protection logo

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 69 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 Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis.

Information can be obtained by calling 800.369.6337; 515.276.3344; fax: 515.276.8655, E-mail: info@foodprotection.org; or Web site: http://www.foodprotection.org

Publisher: International Association for Food Protection

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.

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.

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.

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.

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.

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.

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