Journal of Food Protection®

Concurrent Outbreaks of Shigella sonnei and Enterotoxigenic Escherichia coli Infections Associated with Parsley: Implications for Surveillance and Control of Foodborne Illness
pp. 535-541(7)
Authors: Naimi T.S.; Wicklund J.H.; Olsen S.J.; Krause G.; Wells J.G.; Bartkus J.M.; Boxrud D.J.; Sullivan M.; Kassenborg H.; Besser J.M.; Mintz E.D.; Osterholm M.T.; Hedberg C.W.

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
pp. 542-548(7)
Authors: Bari M.L.; Sabina Y.; Isobe S.; Uemura T.; Isshiki K.

Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Yellow Fat Spreads as Affected by Storage Temperature
pp. 549-558(10)
Authors: Holliday S.L.; Beuchat L.R.

Survey of Listeria monocytogenes in Ready-to-Eat Foods
pp. 559-569(11)
Authors: Gombas D.E.; Chen Y.; Clavero R.S.; Scott V.N.

Listeria monocytogenes: Low Levels Equal Low Risk
pp. 570-577(8)
Authors: Chen Y.; Ross W.H.; Scott V.N.; Gombas D.E.

Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization
pp. 578-583(6)
Authors: Murphy R.Y.; Duncan L.K.; Driscoll K.H.; Beard B.L.; Berrang M.B.; Marcy J.A.

Recovery Rate of Listeria monocytogenes from Commercially Prepared Frankfurters during Extended Refrigerated Storage
pp. 584-591(8)
Authors: Wallace F.M.; Call J.E.; Porto A.C.S.; Cocoma G.J.; Errc Special Projects Team T.; Luchansky J.B.

Comparison of Sodium Hypochlorite-Based Foam and Peroxyacetic Acid-Based Fog Sanitizing Procedures in a Salmon Smokehouse: Survival of the General Microflora and Listeria monocytogenes
pp. 592-598(7)
Authors: Bagge-Ravn D.; Gardshodn K.; Gram L.; Vogel B.F.

Inactivation of Bacillus cereus Spores by High Hydrostatic Pressure at Different Temperatures
pp. 599-603(5)
Authors: Oh S.; Moon M-J.

Lethal Effect of Microwaves on Spores of Bacillus spp.
pp. 604-609(6)
Authors: Wang J-C.; Hu S-H.; Lin C-Y.

Effect of Ethanol on the Growth of Clostridium botulinum
pp. 610-617(8)
Authors: Daifas D.P.; Smith J.P.; Blanchfield B.; Cadieux B.; Sanders G.; Austin J.W.

Apple Quality, Storage, and Washing Treatments Affect Patulin Levels in Apple Cider
pp. 618-624(7)
Authors: Jackson L.S.; Beacham-Bowden T.; Keller S.E.; Adhikari C.; Taylor K.T.; Chirtel S.J.; Merker R.I.

Activity of Essential Oils from Mediterranean Lamiaceae Species against Food Spoilage Yeasts
pp. 625-632(8)
Authors: Araújo C.; Sousa M.J.; Ferreira M.F.; Leão C.

Occurrence of Ochratoxin A–Producing Fungi in Grapes Grown in Italy
pp. 633-636(4)
Authors: Battilani P.; Pietri A.; Bertuzzi T.; Languasco L.; Giorni P.; Kozakiewicz Z.

Comparison of Aspergillus Ear Rot and Aflatoxin Contamination in Grain of High-Oil and Normal-Oil Corn Hybrids
pp. 637-643(7)
Authors: Severns D.E.; Clements M.J.; Lambert R.J.; White D.G.

Reverse Transcription–Polymerase Chain Reaction Assay for Species-Specific Detection of Bovine Central Nervous System Tissue in Meat and Meat Products
pp. 644-651(8)
Authors: Seyboldt C.; John A.; Mueffling T.V.; Nowak B.; Wenzel S.

Reduction of Campylobacter jejuni on Poultry by Low-Temperature Treatment
pp. 652-655(4)
Authors: Zhao T.; Ezeike G.O.I.; Doyle M.P.; Hung Y-C.; Howell R.S.

Incubation of Supplemented Egg Contents Pools To Support Rapid Detection of Salmonella enterica Serovar Enteritidis
pp. 656-659(4)
Authors: Gast R.K.; Holt P.S.

Reduction of Salmonella Typhimurium in Experimentally Challenged Broilers by Nitrate Adaptation and Chlorate Supplementation in Drinking Water
pp. 660-663(4)
Authors: Jung Y.S.; Anderson R.C.; Byrd J.A.; Edrington T.S.; Moore R.W.; Callaway T.R.; McReynolds J.; Nisbet D.J.

Thermal Inactivation of Escherichia coli O157:H7 in Ground Beef Supplemented with Sodium Lactate
pp. 664-667(4)
Authors: Huang L.; Juneja V.K.

Antimicrobial Effect of Spices and Herbs on Shigella sonnei and Shigella flexneri
pp. 668-673(6)
Authors: Bagamboula C.F.; Uyttendaele M.; Debevere J.

Inhibition of Nonproteolytic Clostridium botulinum with Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures
pp. 674-678(5)
Authors: Rodgers S.; Peiris P.; Casadei G.

Passage of a Coccidial Parasite (Eimeria acervulina) through the Eastern Oyster (Crassostrea virginica)
pp. 679-681(3)
Authors: Lee M.B.; Lee E-H.

Polymerase Chain Reaction–Based Analysis To Detect Terrestrial Animal Protein in Fish Meal
pp. 682-685(4)
Authors: Bellagamba F.; Valfrè F.; Panseri S.; Moretti V.M.

Trace Elements in Slovenian Poultry Tissues
pp. 686-690(5)
Authors: Jevsnik M.; Doganoc D.Z.

Bacillus anthracis: Current Knowledge in Relation to Contamination of Food
pp. 691-699(9)
Authors: Erickson M.C.; Kornacki J.L.

Models of Antimicrobial Resistance and Foodborne Illness: Examining Assumptions and Practical Applications
pp. 700-709(10)
Authors: Barber D.A.; Miller G.Y.; McNamara P.E.