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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 7, July 2004, pp. 1328-1547

Effects of Acid Stress on Vibrio parahaemolyticus Survival and Cytotoxicity
pp. 1328-1334(7)
Authors: Yeung, Marie P.S.; Boor, Kathryn J.

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An Improved PCR Primer Pair Based on 16S rDNA for the Specific Detection of Salmonella Serovars in Food Samples
pp. 1335-1343(9)
Authors: Lin, Chien-Ku; Hung, Cho-Lien; Hsu, Shu-Chen; Tsai, Cheng-Chih; Tsen, Hau-Yang

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Internalization of Bacterial Pathogens in Tomatoes and Their Control by Selected Chemicals
pp. 1353-1358(6)
Authors: Ibarra-Sánchez, L.S.; Alvarado-Casillas, S.; Rodríguez-García, M.O.; Martínez-Gonzáles, N.E.; Castillo, A.

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Efficacy of Chlorine Dioxide Gas as a Sanitizer of Lettuce Leaves
pp. 1371-1376(6)
Authors: Lee, Sun-Young; Costello, Michael; Kang, Dong-Hyun

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The Association between Cleaning and Disinfection of Lairage Pens and the Prevalence of Salmonella enterica in Swine at Harvest
pp. 1384-1388(5)
Authors: Schmidt, Peggy L.; O'Connor, Annette M.; McKean, James D.; Hurd, Scott H.

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Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products
pp. 1394-1402(9)
Authors: Murphy, R.Y.; Martin, E.M.; Duncan, L.K.; Beard, B.L.; Marcy, J.A.

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Distribution of Listeria monocytogenes Molecular Subtypes among Human and Food Isolates from New York State Shows Persistence of Human Disease–Associated Listeria monocytogenes Strains in Retail Environments
pp. 1417-1428(12)
Authors: Sauders, Brian D.; Mangione, Kurt; Vincent, Curtis; Schermerhorn, Jon; Farchione, Claudette M.; Dumas, Nellie B.; Bopp, Dianna; Kornstein, Laura; Fortes, Esther D.; Windham, Katy; Wiedmann, Martin

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Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice
pp. 1429-1432(4)
Authors: Yeh, Jui-Yueh; Hoogetoorn, Ellis; Chen, Jinru

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Prevalence of High-Risk Egg-Preparation Practices in Restaurants That Prepare Breakfast Egg Entrées: An EHS-Net Study
pp. 1444-1450(7)
Authors: Lee, Robin; Beatty, Mark E.; Bogard, April K.; Esko, Michael-Peter; Angulo, Frederick J.; Selman, Carol; Ehs-Net Working Group

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Effect of Temperature and Sanitizers on the Survival of Feline Calicivirus, Escherichia coli, and F-Specific Coliphage MS2 on Leafy Salad Vegetables
pp. 1451-1456(6)
Authors: Allwood, Paul B.; Malik, Yashpal S.; Hedberg, Craig W.; Goyal, Sagar M.

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Autoinducer-2–like Activity Associated with Foods and Its Interaction with Food Additives
pp. 1457-1462(6)
Authors: Lu, Lingeng; Hume, Michael E.; Pillai, Suresh D.

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Campylobacter Colonization of Sibling Turkey Flocks Reared under Different Management Conditions
pp. 1463-1468(6)
Authors: Smith, Katie; Reimers, Nancy; Barnes, John H.; Lee, Bong Choon; Siletzky, Robin; Kathariou, Sophia

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Prevalence of Potentially Pathogenic Vibrio Species in the Seafood Marketed in Malaysia
pp. 1469-1475(7)
Authors: Elhadi, Nasreldin; Radu, Son; Chen, Chien-Hsien; Nishibuchi, Mitsuaki

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Campylobacter Prevalence in Lactating Dairy Cows in the United States
pp. 1476-1479(4)
Authors: Harvey, Roger B.; Droleskey, Robert E.; Sheffield, Cynthia L.; Edrington, Thomas S.; Callaway, Todd R.; Anderson, Robin C.; Drinnon, Damon L.J.; Ziprin, Richard L.; Scott, Morgan H.; Nisbet, David J.

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Critical Control Points for Monitoring Salmonellae Reduction in Thai Commercial Frozen Broiler Processing
pp. 1480-1483(4)
Authors: Vadhanasin, Sumontha; Bangtrakulnonth, Aroon; Chidkrau, Thaned

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Acute Infection of Swine by Various Salmonella Serovars
pp. 1484-1488(5)
Authors: Loynachan, A.T.; Nugent, J.M.; Erdman, M.M.; Harris, D.L.

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Effect of Short-Term Lairage on the Prevalence of Salmonella enterica in Cull Sows
pp. 1489-1493(5)
Authors: Larsen, S.T.; Hurd, H.S.; McKean, J.D.; Griffith, R.W.; Wesley, I.V.

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Determination of the Principal Points of Product Contamination during Beef Carcass Dressing Processes in Northern Ireland
pp. 1494-1496(3)
Authors: Madden, Robert H.; Murray, Kathryn A.; Gilmour, Arthur

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Control of Escherichia coli O157:H7 with Sodium Metasilicate
pp. 1501-1506(6)
Authors: Weber, George H.; Obrien, Judy K.; Bender, Fredric G.

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The BAX PCR Assay for Screening Listeria monocytogenes Targets a Partial Putative Gene lmo2234
pp. 1507-1511(5)
Authors: Zhang, Wei; Hughes, Allison; Wilt, Grier; Knabel, Stephen J.

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Biocontrol of Psychrotrophic Enterotoxigenic Bacillus cereus in a Nonfat Hard Cheese by an Enterococcal Strain–Producing Enterocin AS-48
pp. 1517-1521(5)
Authors: Muñoz, Arantxa; Maqueda, Mercedes; Gálvez, Antonio; Martínez-Bueno, Manuel; Rodríguez, Ana; Valdivia, Eva

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Compounds of Parasitic Roundworm Absorbing in the Visible Region: Target Molecules for Detection of Roundworm in Atlantic Cod
pp. 1522-1525(4)
Authors: Stormo, Svein K.; Ernstsen, Arild; Nilsen, Heidi; Heia, Karsten; Sivertsen, Agnar H.; Elvevoll, Edel

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Content of Toxic and Essential Metals in Canned Mussels Commonly Consumed in Tenerife, Canary Islands, Spain
pp. 1526-1532(7)
Authors: Gutiérrez, Angel; Lozano, Gonzalo; Hardisson, Arturo; Rubio, Carmen; González, Tomás

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Modifications and Adaptations of the Charm II Rapid Antibody Assay for Chloramphenicol in Honey
pp. 1533-1536(4)
Authors: McMullen, Sarah E.; Lansden, John A.; Schenck, Frank J.

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Growth Potential of Clostridium perfringens during Cooling of Cooked Meats
pp. 1537-1547(11)
Authors: Taormina, Peter J.; Dorsa, Warren J.

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