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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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Number 12, December 2001, pp. 1891-2110

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Ecological Relationships between the Prevalence of Cattle Shedding Escherichia coli O157:H7 and Characteristics of the Cattle or Conditions of the Feedlot Pen
pp. 1899-1903(5)
Authors: Smith, David; Blackford, Mark; Younts, Spring; Moxley, Rodney; Gray, Jeff; Hungerford, Laura; Milton, Todd; Klopfenstein, Terry

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Phenotypic and Genotypic Characterization of Escherichia coli Verotoxin-Producing Isolates from Humans and Pigs
pp. 1904-1911(8)
Authors: Desrosiers, Annie; Fairbrother, John M.; Johnson, Roger P.; Desautels, Clarisse; Letellier, Ann; Quessy, Sylvain

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Monitoring of Chicken Houses and an Attached Egg-Processing Facility in a Laying Farm for Salmonella Contamination between 1994 and 1998
pp. 1912-1916(5)
Authors: Murase, Toshiyuki; Senjyu, Kazuko; Maeda, Takeshi; Tanaka, Masayuki; Sakae, Hiroshi; Matsumoto, Yohji; Kaneda, Yoshiko; Ito, Toshihiro; Otsuki, Koichi

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Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes by PR-26, a Synthetic Antibacterial Peptide
pp. 1929-1934(6)
Authors: Annamalai, Thirunavukkarasu; Venkitanarayanan, Kumar S.; Hoagland, Thomas A.; Khan, Mazhar I.

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Joint Effect of Nisin, CO2, and EDTA on the Survival of Pseudomonas aeruginosa and Enterococcus faecium in a Food Model System
pp. 1943-1948(6)
Authors: Cabo, M. L.; Pastoriza, L.; Sampedro, G.; González, Map.; Murado, M. A.

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Antimicrobials in the Formulation To Control Listeria monocytogenes Postprocessing Contamination on Frankfurters Stored at 4 °C in Vacuum Packages
pp. 1949-1955(7)
Authors: Bedie, Gerard K.; Samelis, John; Sofos, John N.; Belk, Keith E.; Scanga, John A.; Smith, Gary C.

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Microbiological Quality of Retail Poultry Carcasses in Spain
pp. 1961-1966(6)
Authors: Capita, Rosa; Alonso-Calleja, Carlos; García-Fernández, María Del Camino; Moreno, Benito

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Pork Producers' Attitudes, Knowledge, and Production Practices That Relate to On-Farm Food Safety
pp. 1967-1972(6)
Authors: Bahnson, Peter B.; Michalak, Michelle M.; Miller, Gay Y.

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Classification of Grossly Detectable Abnormalities and Conditions Seen at Postmortem in Canadian Poultry Abattoirs According to a Hazard Identification Decision Tree
pp. 1973-1980(8)
Authors: Bisaillon, Jean-Robert; Feltmate, Thomas E.; Sheffield, Sarah; Julian, Richard; Todd, Ewen; Poppe, Cornelius; Quessy, Sylvain

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Microbial and Quality Attributes of Ground Pork Prepared from Commercial Pork Trim Treated with Combination Intervention Processes
pp. 1981-1987(7)
Authors: Castelo, Mauricio M.; Koohmaraie, Mohammad; Berry, Elaine D.

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Simple Tests for Rapid Assessment of the Quality of Raw Milk
pp. 1996-2000(5)
Authors: Homhual, Suwan; Jindal, V. K.

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Enzyme-Based Most Probable Number Method for the Enumeration of Bifidobacterium in Dairy Products
pp. 2001-2006(6)
Authors: Bibiloni, Rodrigo; Zavaglia, Andrea Gómez; de Antoni, Graciela

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Gradient Diffusion Antibiotic Susceptibility Testing of Potentially Probiotic Lactobacilli
pp. 2007-2014(8)
Authors: Charteris, William P.; Kelly, Phillip M.; Morelli, Lorenzo; Collins, J. Kevin

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Growth and Histamine Formation of Morganella morganii in Determining the Safety and Quality of Inoculated and Uninoculated Bluefish (Pomatomus saltatrix)
pp. 2015-2019(5)
Authors: Lorca, Tatiana A.; Gingerich, Todd M.; Pierson, Merle D.; Flick, George J.; Hackney, Cameron R.; Sumner, Susan S.

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Consumer Acceptance of Irradiated Meat and Poultry in the United States
pp. 2020-2026(7)
Authors: Frenzen, Paul D.; Debess, Emilio E.; Hechemy, Karim E.; Kassenborg, Heidi; Kennedy, Malinda; McCombs, Katherine; McNees, Alex

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Microbiological, Sensory, and Electronic Nose Evaluation of Yellowfin Tuna under Various Storage Conditions
pp. 2027-2036(10)
Authors: Du, Wen-Xian; Kim, Jeongmok; Cornell, John A.; Huang, Tung-Shi; Marshall, Maurice R.; Wei, Cheng-I

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Evaluation of the Antioxidant Properties of Mediterranean and Tropical Fruits Compared with Common Food Additives
pp. 2037-2046(10)
Authors: Murcia, M. Antonia; Jiménez, Antonia M.; Martínez-Tomé, Magdalena

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The Detection of Central Nervous System Tissue on Beef Carcasses and in Comminuted Beef
pp. 2047-2052(6)
Authors: Schmidt, G. R.; Yemm, R. S.; Childs, K. D.; O'Callaghan, J. P.; Hossner, K. L.

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Fate of Salmonellae in Calcium-Supplemented Orange Juice at Refrigeration Temperature
pp. 2053-2057(5)
Authors: Sharma, Manan; Beuchat, Larry R.; Doyle, Michael P.; Chen, Jinru

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Broiler Carcass Contamination with Campylobacter from Feces during Defeathering
pp. 2063-2066(4)
Authors: Berrang, M. E.; Buhr, R. J.; Cason, J. A.; Dickens, J. A.

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Evaluation of Subtherapeutic Use of the Antibiotics Apramycin and Carbadox on the Prevalence of Antimicrobial-Resistant Salmonella Infection in Swine
pp. 2067-2070(4)
Authors: Edrington, Thomas S.; Harvey, Roger B.; Farrington, Leigh A.; Nisbet, David J.

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Prevalence and Contamination Levels of Listeria monocytogenes in Smoked Fish and Pâté Sold in Spain
pp. 2075-2077(3)
Authors: Dominguez, C.; Gomez, I.; Zumalacarregui, J.

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Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization
pp. 2083-2087(5)
Authors: Murphy, R. Y.; Duncan, L. K.; Johnson, E. R.; Davis, M. D.; Wolfe, R. E.; Brown, H. G.

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Confocal Microscopy and Microbial Viability Detection for Food Research
pp. 2088-2102(15)
Authors: Takeuchi, Kazue; Frank, Joseph F.

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Crohn's Disease and Mycobacterium avium subsp. paratuberculosis: Current Issues
pp. 2103-2110(8)
Authors: Harris, Janet E.; Lammerding, Anna M.

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