Journal of Food Protection®

An Assessment of the Microbiological Risks Involved with Egg Washing under Commercial Conditions
pp. 4-11(8)
Authors: Hutchison M.L.; Gittins J.; Walker A.; Sparks N.; Humphrey T.J.; Burton C.; Moore A.

Independent Effects of Acetic Acid and pH on Survival of Escherichia coli in Simulated Acidified Pickle Products
pp. 12-18(7)
Authors: Breidt Jr F.; Hayes J.S.; McFeeters R.F.

Impact of Cold and Cold-Acid Stress on Poststress Tolerance and Virulence Factor Expression of Escherichia coli O157:H7
pp. 19-26(8)
Authors: Elhanafi D.; Leenanon B.; Bang W.; Drake M.A.

Simultaneous Detection of Escherichia coli O157:H7, Salmonella, and Shigella in Apple Cider and Produce by a Multiplex PCR
pp. 27-33(7)
Authors: Li Y.; Mustapha A.

Intrinsic Mechanism Decreases Susceptibility of Escherichia coli O157:H7 to Multiple Antibiotics
pp. 34-39(6)
Authors: Golding S.S.; Matthews K.R.

Frozen Storage of Escherichia coli O157 in Buffered Peptone Water and Its Detection on Bovine Carcasses
pp. 40-45(6)
Authors: Ternent H.E.; Innocent G.T.; Filshie L.M.; Taylor D.J.; Steele W.B.; McEwen S.A.; Reilly W.J.; Gunn G.J.; Reid S.W.J.; Mellor D.J.

A Rapid and Automated Fiber Optic-Based Biosensor Assay for the Detection of Salmonella in Spent Irrigation Water Used in the Sprouting of Sprout Seeds
pp. 46-52(7)
Authors: Kramer M.F.; Lim D.V.

Modeling the Boundaries of Growth of Salmonella Typhimurium in Broth as a Function of Temperature, Water Activity, and pH
pp. 53-59(7)
Authors: Koutsoumanis K.P.; Kendall P.A.; Sofos J.N.

Thermal Inactivation of Enterobacter sakazakii in Rehydrated Infant Formula
pp. 60-63(4)
Authors: Edelson-Mammel S.G.; Buchanan R.L.

Development of Predictive Models for the Survival of Campylobacter jejuni (ATCC 43051) on Cooked Chicken Breast Patties and in Broth as a Function of Temperature
pp. 64-70(7)
Authors: Yoon K.S.; Burnette C.N.; Oscar T.P.

Effect of Reheating on Viability of a Five-Strain Mixture of Listeria monocytogenes in Vacuum-Sealed Packages of Frankfurters following Refrigerated or Frozen Storage
pp. 71-76(6)
Authors: Porto A.C.S.; Call J.E.; Luchansky J.B.

Reduction and Survival of Listeria monocytogenes in Ready-to-Eat Meats after Irradiation
pp. 77-82(6)
Authors: Foong S.C.C.; Gonzalez G.L.; Dickson J.S.

Growth of Heat-Treated Enterotoxin-Positive Clostridium perfringens and the Implications for Safe Cooling Rates
pp. 83-89(7)
Authors: Andersen K.G.; Hansen T.B.; Knøchel S.

Distribution of Aflatoxin-Producing Aspergillus flavus and Aspergillus parasiticus in Sugarcane Fields in the Southernmost Islands of Japan
pp. 90-95(6)
Authors: Takahashi H.; Kamimura H.; Ichinoe M.

Fungi, Aflatoxins, and Cyclopiazonic Acid Associated with Peanut Retailing in Botswana
pp. 96-102(7)
Authors: Mphande F.A.; Siame B.A.; Taylor J.E.

Norovirus Cross-Contamination during Food Handling and Interruption of Virus Transfer by Hand Antisepsis: Experiments with Feline Calicivirus as a Surrogate
pp. 103-109(7)
Authors: Bidawid S.; Malik N.; Adegbunrin O.; Sattar S.A.; Farber J.M.

Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk
pp. 110-116(7)
Authors: Novella-Rodríguez S.; Veciana-Nogués M.T.; Roig-Sagués A.X.; Trujillo-Mesa A.J.; Vidal-Carou M.C.

Biogenic Amine Formation and "Zapatera" Spoilage of Fermented Green Olives: Effect of Storage Temperature and Debittering Process
pp. 117-123(7)
Authors: García P.G.; Barranco C.R.; Quintana M.C.D.; Fernández A.G.

Putrescine, Cadaverine, and Indole Production by Bacteria Isolated from Wild and Aquacultured Penaeid Shrimp Stored at 0, 12, 24, and 36°C
pp. 124-133(10)
Authors: Benner Jr R.A.; Staruszkiewicz W.F.; Otwell W.S.

Effects of On-Board and Dockside Handling on the Formation of Biogenic Amines in Mahimahi (Coryphaena hippurus), Skipjack Tuna (Katsuwonus pelamis), and Yellowfin Tuna (Thunnus albacares)
pp. 134-141(8)
Authors: Staruszkiewicz W.F.; Barnett J.D.; Rogers P.L.; Benner Jr R.A.; Wong L.L.; Cook J.

Analysis of Radiation-Induced Hydrocarbons and 2-Alkylcyclobutanones from Dried Shrimps (Penaeus aztecus)
pp. 142-147(6)
Authors: Kim K-S.; Seo H-Y.; Lee J-M.; Park E-R.; Kim J-H.; Hong C-H.; Byun M-W.

Antimicrobial and Antioxidant Activities of Natural Extracts In Vitro and in Ground Beef
pp. 148-155(8)
Authors: Ahn J.; Grün I.U.; Mustapha A.

Antigenotoxic Effects of Water Extract from Korean Fermented Soybean Paste (Doen-jang)
pp. 156-161(6)
Author: Kim J-G.

Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations
pp. 162-167(6)
Authors: Montville R.; Schaffner D.W.

Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage
pp. 168-171(4)
Authors: Kim B-H.; Jang A.; Lee S.O.; Min J.S.; Lee M.

PCR Identification of Beef, Sheep, Goat, and Pork in Raw and Heat-Treated Meat Mixtures
pp. 172-177(6)
Authors: Rodríguez M.A.; García T.; González I.; Asensio L.; Hernández P.E.; Martín R.

Salmonella in Sesame Seed Products
pp. 178-180(3)
Authors: Brockmann S.O.; Piechotowski I.; Kimmig P.

Evidence of Salmonella Internalization into Fresh Mangos during Simulated Postharvest Insect Disinfestation Procedures
pp. 181-184(4)
Authors: Penteado A.L.; Eblen B.S.; Miller A.J.

Bacterial Contamination of Recirculating Brine Used in the Commercial Production of Moisture-Enhanced Pork
pp. 185-188(4)
Authors: Greer G.G.; Nattress F.; Dilts B.; Baker L.

Enrichment and DNA Extraction Protocols for the Simultaneous Detection of Salmonella and Listeria monocytogenes in Raw Sausage Meat with Multiplex Real-Time PCR
pp. 189-192(4)
Authors: Wang X.; Jothikumar N.; Griffiths M.W.

Effect of Prestorage Treatments and Storage Conditions on the Survival of Salmonella Enteritidis PT4 and Listeria monocytogenes on Fresh Marine and Freshwater Aquaculture Fish
pp. 193-198(6)
Authors: Tassou C.C.; Lambropoulou K.; Nychas G.-J.E.

Antibacterial Efficiency of Finnish Spice Essential Oils against Pathogenic and Spoilage Bacteria
pp. 199-202(4)
Authors: Nevas M.; Korhonen A-R.; Lindström M.; Turkki P.; Korkeala H.

Comparison of the Mouse Bioassay and Enzyme-Linked Immunosorbent Assay Procedures for the Detection of Type A Botulinal Toxin in Food
pp. 203-206(4)
Authors: Ferreira J.L.; Eliasberg S.J.; Edmonds P.; Harrison M.A.

Selective Efficacy of Culture Media Recommended for Isolation and Enumeration of Fusarium spp.
pp. 207-211(5)
Authors: Bragulat M.R.; Martínez E.; Castellá G.; Caban F.J.

Simplified Qualitative Method for Canavanine in Seeds and Sprouts
pp. 212-214(3)
Author: Rajkowski K.T.