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.

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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 68, Number 2, February 2005
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Transmission Electron Microscopy Study of Enterohemorrhagic Escherichia coli O157:H7 in Apple Tissue
pp. 216-224(9)
Authors: Marlene E. Janes; K.S. Kim; M.G. Johnson

Effect of Food Matrix and Cell Growth on PCR-Based Detection of Escherichia coli O157:H7 in Ground Beef
pp. 225-232(8)
Authors: T. Matthew Taylor; Driss Elhanafi; Maryanne Drake; Lee-Ann Jaykus

Detection of Escherichia coli O157 in Foods by a Novel Polymyxin-Based Enzyme-Linked Immunosorbent Assay
pp. 233-238(6)
Authors: Burton W. Blais; Johanna Leggate; Jessica Bosley; Amalia Martinez-Perez

Molecular Strategies for the Detection, Identification, and Differentiation between Enteroinvasive Escherichia coli and Shigella spp.
pp. 239-245(7)
Authors: Cesar I. Bin Kingombe; Maria-Lucia Cerqueira-Campos; Jeffrey M. Farber

Associations between On-Farm and Slaughter Plant Detection of Salmonella in Market-Weight Pigs
pp. 246-250(5)
Authors: Peter B. Bahnson; Jae-Yeon Kim; Ronald M. Weigel; Gay Y. Miller; H. Fred Troutt

Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O157:H7 on Chinese Cabbage
pp. 251-255(5)
Authors: Yasuhiro Inatsu; Md. Latiful Bari; Susumu Kawasaki; Kenji Isshiki; Shinichi Kawamoto

Salmonella and Raw Shell Eggs: Results of a Cross-Sectional Study of Contamination Rates and Egg Safety Practices in the United Kingdom Catering Sector in 2003
pp. 256-264(9)
Authors: R. Elson; C.L. Little; R.T. Mitchell

Development and Evaluation of an On-Line Hide Decontamination Procedure for Use in a Commercial Beef Processing Plant
pp. 265-272(8)
Authors: Joseph M. Bosilevac; Xiangwu Nou; Matthew S. Osborn; Dell M. Allen; Mohammad Koohmaraie

An Outbreak of Salmonella München in Germany Associated with Raw Pork Meat
pp. 273-276(4)
Authors: U. Buchholz; B. Brodhun; S.O. Brockmann; C.M. Dreweck; R. Prager; H. Tschäpe; A. Ammon

Removal of Pseudomonas putida Biofilm and Associated Extracellular Polymeric Substances from Stainless Steel by Alkali Cleaning
pp. 277-281(5)
Authors: Katerina Antoniouand; Joseph F. Frank

Studies To Select Appropriate Nonpathogenic Surrogate Escherichia coli Strains for Potential Use in Place of Escherichia coli O157:H7 and Salmonella in Pilot Plant Studies
pp. 282-291(10)
Authors: Denise R. Eblen; Bassam A. Annous; Gerald M. Sapers

Comparison of Kinetic Models To Describe High Pressure and Gamma Irradiation Used To Inactivate Vibrio vulnificus and Vibrio parahaemolyticus Prepared in Buffer Solution and in Whole Oysters
pp. 292-295(4)
Authors: Xiaopei Hu; Parameswarakumar Mallikarjunan; Jaheon Koo; Linda S. Andrews; Michael L. Jahncke

Survival of Pathogenic Bacteria in Pesticide Solutions and on Treated Tomato Plants
pp. 296-304(9)
Authors: Tiffany T.Y. Guan; Gregory Blank; Richard A. Holley

Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines
pp. 305-310(6)
Authors: F. Breidt; J.S. Hayes; J.A. Osborne; R.F. McFeeters

Alternative Sigma Factor sigmaB Is Not Essential for Listeria monocytogenes Surface Attachment
pp. 311-317(7)
Authors: Ute Schwab; Yuewei Hu; Martin Wiedmann; Kathryn J. Boor

Effectiveness of Irradiation Treatments in Inactivating Listeria monocytogenes on Fresh Vegetables at Refrigeration Temperature
pp. 318-323(6)
Authors: M.L. Bari; M. Nakauma; S. Todoriki; Vijay K. Juneja; K. Isshiki; S. Kawamoto

Survival of Listeria monocytogenes in Experimental Chorizos
pp. 324-330(7)
Authors: Carrie M. Hew; Maha N. Hajmeer; Thomas B. Farver; James M. Glover; Dean O. Cliver

Levels and Enterotoxigenicity of Clostridium perfringens in Pozole, Tamales, and Birria
pp. 331-335(5)
Authors: V. Navarro-Hidalgo; E. Cabrera-Díaz; H. Zepeda; Mota de la Garza; A. Castillo; R. Torres-Vitela

Development of a Model To Predict Growth of Clostridium perfringens in Cooked Beef during Cooling
pp. 336-341(6)
Authors: Sarah Smith-Simpson; Donald W. Schaffner

Presence of Bacillus cereus in Street Foods in Gaborone, Botswana
pp. 342-346(5)
Authors: Gervas Y. Murindamombe; Ernest K. Collison; Sisai F. Mpuchane; Berhanu A. Gashe

Antibiotic Susceptibility of Bacteria Isolated from Pasteurized Milk and Characterization of Macrolide-Lincosamide-Streptogramin Resistance Genes
pp. 347-352(6)
Authors: Agnè S. Perrin-Guyomard; Christophe Soumet; Roland Leclercq; Florence Doucet-Populaire; Pascal Sanders

Combined Effects of Coating, Modified Atmosphere Packaging, and Gamma Irradiation on Quality Maintenance of Ready-to-Use Carrots (Daucus carota)
pp. 353-359(7)
Authors: R. Lafortune; S. Caillet; M. Lacroix

A Comparison of Different Processing Methods for Picked Blue Crab (Callinectes sapidus)
pp. 360-365(6)
Authors: I. Arthur Senkel; Beverly Jolbitado; Erin M. Butler; Thomas E. Rippen

Computational Fluid Dynamics Analysis for Process Impact Assessment during Thermal Pasteurization of Intact Eggs
pp. 366-374(9)
Authors: Siegfried Denys; Jan G. Pieters; Koen Dewettinck

Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli
pp. 375-383(9)
Authors: Yann Guiavarc'h; François Zuber; Ann van Loey; Marc Hendrickx

Extended Study on the Influence of z-Value(s) of Single and Multicomponent Time-Temperature Integrators on the Accuracy of Quantitative Thermal Process Assessment
pp. 384-395(12)
Authors: Yann P. Guiavarch; Ann M. van Loey; Marc E. Hendrickx

Inactivation of Pathogens Inoculated into Prepared Seafood Products for Manufacturing Kimbab, Steamed Rice Rolled in Dried Seaweed, by Gamma Irradiation
pp. 396-402(7)
Authors: Cheorun Jo; Na Young Lee; Ho Jin Kang; Sang Pil Hong; Young Ho Kim; Jae Kyung Kim; Myung Woo Byun

Prevalence and Antibiotic Resistance Profiles of Escherichia coli O157:H7 in Beef Products from Retail Outlets in Gaborone, Botswana
pp. 403-406(4)
Authors: Cliff A. Magwira; Berhanu A. Gashe; Ernest K. Collison

Simultaneous Detection of Listeria monocytogenes in Chicken Meat Enrichments by PCR and Reverse-Transcription PCR without DNA/RNA Isolation
pp. 407-410(4)
Authors: Jaime Navas; Sagrario Ortiz; Joaquín V. Martínez-Suárez

Incidence of Listeria monocytogenes in Raw Seafood Products in Japanese Retail Stores
pp. 411-415(5)
Authors: Satoko Handa; Bon Kimura; Hajime Takahashi; Takashi Koda; Kazuo Hisa; Tateo Fujii

Occurrence of Mycotoxin in Farro Samples from Southern Italy
pp. 416-420(5)
Authors: Raffaello Castoria; Giuseppe Lima; Rosalia Ferracane; Andalberto Ritieni

Mitochondrial Cytochrome b DNA Sequence Variations: An Approach to Fish Species Identification in Processed Fish Products
pp. 421-425(5)
Authors: Tiziana Pepe; Michele Trotta; Isolina Di Marco; Paola Cennamo; Aniello Anastasio; Maria Luisa Cortesi

Bacteriophages as Biocontrol Agents in Food
pp. 426-437(12)
Authors: J.A. Hudson; C. Billington; G. Carey-Smith; G. Greening

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