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

First published in 1937, the Journal of Food Protection®, is a refeered 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 if 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 65, Number 11, 1 November 2002
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Prevalence of Salmonella and Campylobacter in Beef Cattle from Transport to Slaughter
pp. 1687-1693(7)
Authors: Beach J.C.; Murano E.A.; Acuff G.R.

Serotyping and Antibiotic Resistance Profiling of Salmonella in Feedlot and Nonfeedlot Beef Cattle
pp. 1694-1699(6)
Authors: Beach J.C.; Murano E.A.; Acuff G.R.

Prevalence of Arcobacter spp. in Raw Ground Pork from Several Geographical Regions According to Various Isolation Methods
pp. 1700-1705(6)
Authors: Ohlendorf D.S.; Murano E.A.

Errata
pp. 1705-1705(1)

Calcinated Calcium Killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the Surface of Tomatoes
pp. 1706-1711(6)
Authors: Bari M.L.; Inatsu Y.; Kawasaki S.; Nazuka E.; Isshiki K.

Identification of Campylobacter jejuni Isolates from Cloacal and Carcass Swabs of Chickens in Thailand by a 5' Nuclease Fluorogenic Polymerase Chain Reaction Assay
pp. 1712-1716(5)
Authors: Padungtod P.; Hanson R.; Wilson D.L.; Bell J.; Linz J.E.; Kaneene J.B.

Biofilm Formation by Acid-Adapted and Nonadapted Listeria monocytogenes in Fresh Beef Decontamination Washings and Its Subsequent Inactivation with Sanitizers
pp. 1717-1727(11)
Authors: Stopforth J.D.; Samelis J.; Sofos J.N.; Kendall P.A.; Smith G.C.

Prevalence of Listeria monocytogenes during Production and Postharvest Processing of Cabbage
pp. 1728-1734(7)
Authors: Prazak A.M.; Murano E.A.; Mercado I.; Acuff G.R.

Detection of Listeria in Crawfish Processing Plants and in Raw, Whole Crawfish and Processed Crawfish (Procambarus spp.)
pp. 1735-1739(5)
Authors: Thimothe J.; Walker J.; Suvanich V.; Gall K.L.; Moody M.W.; Wiedmann M.

Effect of Gamma Irradiation on Listeria monocytogenes in Frozen, Artificially Contaminated Sandwiches
pp. 1740-1744(5)
Authors: Clardy S.; Foley D.M.; Caporaso F.; Calicchia M.L.; Prakash A.

Behavior of Listeria monocytogenes in Avocado Pulp and Processed Guacamole
pp. 1745-1749(5)
Authors: Iturriaga M.H.; Arvizu-Medrano S.M.; Escartín E.F.

Antioxidant Power, Lipid Oxidation, Color, and Viability of Listeria monocytogenes in Beef Bologna Treated with Gamma Radiation and Containing Various Levels of Glucose
pp. 1750-1755(6)
Authors: Sommers C.H.; Fan X.

Effectiveness of Thermal Treatments and Biocides in the Inactivation of Argentinian Lactococcus lactis Phages
pp. 1756-1759(4)
Authors: Suárez V.B.; Reinheimer J.A.

Sensorial and Chemical Quality of Gamma-Irradiated Fresh-Cut Iceberg Lettuce in Modified Atmosphere Packages
pp. 1760-1765(6)
Authors: Fan X.; Sokorai K.J.B.

Inhibition of Heterocyclic Aromatic Amine Formation in Fried Ground Beef Patties by Garlic and Selected Garlic-Related Sulfur Compounds
pp. 1766-1770(5)
Authors: Shin H-S.; Rodgers W.J.; Gomaa E.A.; Strasburg G.M.; Gray J.I.

High-Pressure Liquid Chromatographic Determination of Ascorbic Acid in Cooked Sausages
pp. 1771-1774(4)
Authors: Valls F.; Sancho M.T.; Fernández-Muin M.A.; Alonso-Torre S.; Checa M.A.

Influence of Growth in a Food Medium on the Detection of Escherichia coli O157:H7 by Polymerase Chain Reaction
pp. 1775-1779(5)
Authors: McKillip J.L.; Jaykus L-A.; Drake M.

Combined Effects of Lactic Acid and Nisin Solution in Reducing Levels of Microbiological Contamination in Red Meat Carcasses
pp. 1780-1783(4)
Authors: Barboza de Martinez Y.; Ferrer K.; Salas E.M.

Sensitivity of Three Methods Used in the Isolation of Arcobacter spp. in Raw Ground Pork
pp. 1784-1788(5)
Authors: Ohlendorf D.S.; Murano E.A.

Lack of a Cytolethal Distending Toxin among Arcobacter Isolates from Various Sources
pp. 1789-1795(7)
Authors: Johnson L.G.; Murano E.A.

Antimicrobial Resistance of Listeria monocytogenes Isolated from Various Cabbage Farms and Packing Sheds in Texas
pp. 1796-1799(4)
Authors: Prazak A.M.; Murano E.A.; Mercado I.; Acuff G.R.

Effect of Low-Dose Gamma Irradiation on Staphylococcus aureus and Product Packaging in Ready-to-Eat Ham and Cheese Sandwiches
pp. 1800-1805(6)
Authors: Lamb J.L.; Gogley J.M.; Thompson M.J.; Solis D.R.; Sen S.

Magnetized Carbonyl Iron and Insoluble Zirconium Hydroxide Mixture Facilitates Bacterial Concentration and Separation from Nonfat Dry Milk
pp. 1806-1810(5)
Authors: Cullison M.A.; Jaykus L-A.

Listeria monocytogenes Virulence and Pathogenicity, a Food Safety Perspective
pp. 1811-1829(19)
Author: Kathariou S.

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