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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 4, April 2002, pp. 595-725

Antimicrobial Resistance of Food-Related Salmonella Isolates, 1999–2000
pp. 603-608(6)
Authors: Kiessling, Connie R.; Cutting, Jeffrey H.; Loftis, Mercedes; Kiessling, William M.; Datta, Atin R.; Sofos, John N.

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Behavior of Escherichia coli O157:H7 during the Manufacture and Ripening of Feta and Telemes Cheeses
pp. 609-615(7)
Authors: Govaris, Alexandros; Papageorgiou, Demetrios K.; Papatheodorou, Konstantinos

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Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks
pp. 616-620(5)
Authors: Lorca, T. A.; Pierson, M. D.; Claus, J. R.; Eifert, J. D.; Marcy, J. E.; Sumner, S. S.

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Comparison of Sampling Methods for Microbiological Testing of Beef Animal Rectal/Colonal Feces, Hides, and Carcasses
pp. 621-626(6)
Authors: Ransom, J. R.; Belk, K. E.; Bacon, R. T.; Sofos, J. N.; Scanga, J. A.; Smith, G. C.

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Efficacy Enhancement of Trisodium Phosphate against Spoilage and Pathogenic Bacteria in Model Biofilms and on Adipose Tissue
pp. 627-635(9)
Authors: Korber, D. R.; Greer, G. G.; Wolfaardt, G. M.; Kohlman, S.

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Microbiological Quality and Safety of Ready-To-Eat Cooked Foods from a Centralized School Kitchen in Argentina
pp. 636-642(7)
Authors: Tessi, M. A.; Aríngoli, E. E.; Pirovani, M. E.; Vincenzini, A. Z.; Sabbag, N. G.; Costa, S. C.; García, C. C.; Zannier, M. S.; Silva, E. R.; Moguilevsky, M. A.

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Assessment of Mathematical Models for Predicting Staphylococcus aureus Growth in Cooked Meat Products
pp. 659-665(7)
Authors: Castillejo-Rodríguez, A. M.; Gimeno, R. M. García; Cosano, G. Zurera; Alcalá, E. Barco; Pérez, M. R. Rodríguez

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Taenia solium Metacestode Viability in Infected Pork after Preparation with Salt Pickling or Cooking Methods Common in Yucatán, México
pp. 666-669(4)
Authors: Rodriguez-Canul, R.; Argaez-Rodriguez, F.; Pacheco de la Gala, D.; Villegas-Perez, S.; Fraser, A.; Craig, P. S.; Cob-Galera, L.; Dominguez-Alpizar, J. L.

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Effect of Irrigation Method on Transmission to and Persistence of Escherichia coli O157:H7 on Lettuce
pp. 673-676(4)
Authors: Solomon, Ethan B.; Potenski, Catherine J.; Matthews, Karl R.

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Microbial Evaluation of Selected Fresh Produce Obtained at Retail Markets
pp. 677-682(6)
Authors: Thunberg, Richard L.; Tran, Tony T.; Bennett, Reginald W.; Matthews, Roger N.; Belay, Negash

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Spice Oils for the Control of Co-Occurring Mycotoxin-Producing Fungi
pp. 683-687(5)
Authors: Juglal, S.; Govinden, R.; Odhav, B.

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Polymerase Chain Reaction–Restriction Fragment Length Polymorphism Analysis of a 16S rRNA Gene Fragment for Authentication of Four Clam Species
pp. 692-695(4)
Authors: Fernández, Alicia; García, Teresa; González, Isabel; Asensio, Luis; Rodríguez, Miguel Ángel; Hernández, Pablo E.; Martín, Rosario

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