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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 8, August 2005, pp. 1556-1775

Prevalence, Risk Factors, O Serogroups, and Virulence Profiles of Shiga Toxin–Producing Bacteria from Cattle Production Environments
pp. 1556-1565(10)
Authors: Renter, David G.; Morris, J. Glenn; Sargeant, Jan M.; Hungerford, Laura L.; Berezowski, John; Ngo, Thao; Williams, Karen; Acheson, David W. K.

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Evaluation of Culture- and PCR-Based Detection Methods for Escherichia coli O157:H7 in Inoculated Ground Beef
pp. 1566-1574(9)
Authors: Arthur, Terrance M.; Bosilevac, Joseph M.; Nou, Xiangwu; Koohmaraie, Mohammad

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Development of PCR Primers for the Detection of Salmonella enterica Serovar Choleraesuis Based on the fliC Gene
pp. 1575-1580(6)
Authors: Chiu, Tsai-Hsin; Pang, Jen-Chieh; Hwang, Wen-Zhe; Tsen, Hau-Yang

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Effect of Refrigerating Delayed Shipments of Raw Ground Beef on the Detection of Salmonella Typhimurium
pp. 1581-1586(6)
Authors: Narang, Neelam; Tamplin, Mark L.; Cray, William C.

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Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties
pp. 1587-1592(6)
Authors: Smith, L.; Mann, J. E.; Harris, K.; Miller, M. F.; Brashears, M. M.

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Survival of Campylobacter on Frozen Broiler Carcasses as a Function of Time
pp. 1600-1605(6)
Authors: Sandberg, Marianne; Hofshagen, Merete; Østensvik, ØYvin; Skjerve, Eystein; Innocent, Giles

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Survival of Salmonella Enteritidis PT 30 on Inoculated Almonds after Commercial Fumigation with Propylene Oxide
pp. 1613-1622(10)
Authors: Danyluk, Michelle D.; Uesugi, Aaron R.; Harris, Linda J.

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Detection of Enterobacter sakazakii Strains by Real-Time PCR
pp. 1623-1627(5)
Authors: Malorny, Burkhard; Wagner, Martin

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Listeria monocytogenes in an Atlantic Salmon (Salmo salar) Processing Environment
pp. 1635-1640(6)
Authors: Hsu, Jui-Lien; Opitz, Hans M.; Bayer, Robert C.; Kling, Linda J.; Halteman, William A.; Martin, Roy E.; Slabyj, Bohdan M.

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Pasteurization of Rainbow Trout Roe: Listeria monocytogenes and Sensory Analyses
pp. 1641-1647(7)
Authors: Miettinen, Hanna; Arvola, Anne; Wirtanen, Gun

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Microbiological Quality of Ready-to-Eat Foods: Results from a Long-Term Surveillance Program (1995 through 2003)
pp. 1654-1658(5)
Authors: Meldrum, R. J.; Ribeiro, C. D.; Smith, R. M. M.; Walker, A. M.; Simmons, M.; Worthington, D.; Edwards, c.

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Altered Sensitivity to a Quaternary Ammonium Sanitizer in Stressed Listeria innocua
pp. 1659-1663(5)
Authors: Moorman, M.; Nettleton, W.; Ryser, E.; Linz, J.; Pestka, J.

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A Study on the Antimicrobial Activity of Thymol Intended as a Natural Preservative
pp. 1664-1670(7)
Authors: Falcone, P.; Speranza, B.; Nobile, M. A. Del; Corbo, M. R.; Sinigaglia, M.

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Evaluation of Lactoperoxidase System Treatment To Reduce Anthracnose, Stem-End Rot, and Bacterial Black Spot Development during Storage of Mangoes
pp. 1671-1675(5)
Authors: Le Nguyen, Doan Duy; Ducamp, Marie-Noelle; Dornier, Manuel; Montet, Didier; Reynes, Max; Loiseau, Gérard

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Detection and Identification of Histamine-Producing Bacteria Associated with Harvesting and Processing Mahimahi and Yellowfin Tuna
pp. 1676-1682(7)
Authors: Allen, D. Grey; Green, David P.; Bolton, Gregory E.; Jaykus, Lee-Ann; Cope, W. Gregory

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Volatile and Biogenic Amines, Microbiological Counts, and Bacterial Amino Acid Decarboxylase Activity throughout the Salt-Ripening Process of Anchovies (Engraulis encrasicholus)
pp. 1683-1689(7)
Authors: Pons-SáNchez-Cascado, S.; Veciana-Nogués, M. T.; Bover-Cid, S.; Mariné-Font, A.; Vidal-Carouu, M. C.

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Histamine Production by Enterobacter aerogenes in Sailfish and Milkfish at Various Storage Temperatures
pp. 1690-1695(6)
Authors: Tsai, Yung-Hsiang; Chang, Shiou-Chung; Kung, Hsien-Feng; Wei, Cheng-I; Hwang, Deng-Fwu

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Identification of Tetrodotoxin in a Marine Gastropod (Nassarius glans) Responsible for Human Morbidity and Mortality in Taiwan
pp. 1696-1701(6)
Authors: Hwang, Pai-An; Tsai, Yung-Hsiang; Deng, Jou-Fang; Cheng, Chao-An; Ho, Ping-Ho; Hwang, Deng-Fwu

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Occurrence of Giardia Cysts in Mussels (Mytilus galloprovincialis) Destined for Human Consumption
pp. 1702-1705(4)
Authors: Gómez-Couso, Hipólito; Méndez-Hermida, Fernando; Castro-Hermida, José Antonio; Ares-Mazás, Elvira

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Resting Pigs on Transport Trailers as an Intervention Strategy To Reduce Salmonella enterica Prevalence at Slaughter
pp. 1720-1723(4)
Authors: Rostagno, Marcos H.; Hurd, H. Scott; McKean, James D.

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Comparison of Two Sampling Methods for Escherichia coli O157:H7 Detection in Feedlot Cattle
pp. 1724-1728(5)
Authors: Khaitsa, M. L.; Bauer, M. L.; Gibbs, P. S.; Lardy, G. P.; Doetkott, D.; Kegode, R. B.

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Prevalence of Salmonella enterica and Listeria monocytogenes Contamination in Foods of Animal Origin in Italy
pp. 1729-1733(5)
Authors: Busani, L.; Cigliano, A.; Taioli, E.; Caligiuri, V.; Chiavacci, L.; Di Bella, C.; Battisti, A.; Duranti, A.; Gianfranceschi, M.; Nardella, M. C.; Ricci, A.; Rolesu, S.; Tamba, M.; Marabelli, R.; Caprioli, A.; On Behalf of the Italian Group of Veterinary Epidemiology (GLEV)

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Spore Formation by Bacillus cereus in Broth as Affected by Temperature, Nutrient Availability, and Manganese
pp. 1734-1738(5)
Authors: Ryu, Jee-Hoon; Kim, Hoikyung; Beuchat, Larry R.

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UV Inactivation of Bacteria in Apple Cider
pp. 1739-1742(4)
Author: Geveke, David J.

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Efficacy of Aerosolized Peroxyacetic Acid as a Sanitizer of Lettuce Leaves
pp. 1743-1747(5)
Authors: Oh, Se-Wook; Dancer, Genisis Iris; Kang, Dong-Hyun

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Pressure Inactivation of Hepatitis A Virus in Strawberry Puree and Sliced Green Onions
pp. 1748-1751(4)
Authors: Kingsley, David H.; Guan, Dongsheng; Hoover, Dallas G.

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Considerations for Establishing Safety-Based Consume-By Date Labels for Refrigerated Ready-to-Eat Foods
pp. 1761-1775(15)
Author: Adopted 27 August 2004, Washington, D.C. National Advisory Committee on Microbiological Criteria For Foods

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