Journal of Food Protection®

Inactivation by Ultrahigh-Pressure Homogenization of Escherichia coli Strains Inoculated into Orange Juice
pp. 984-989(6)
Authors: Briñez, Wilfido José; Roig-Sagués, Artur X.; Herrero, M. Manuela Hernaández; López, Buenaventura Guamis

Survival of a Five-Strain Cocktail of Escherichia coli O157:H7 during the 60-Day Aging Period of Cheddar Cheese Made from Unpasteurized Milk
pp. 990-998(9)
Authors: Schlesser, J.E.; Gerdes, R.; Ravishankar, S.; Madsen, K.; Mowbray, J.; Teo, A.Y.L.

Attachment of Shiga Toxigenic Escherichia coli to Beef Muscle and Adipose Tissue
pp. 999-1006(8)
Authors: Rivas, Lucia; Dykes, Gary A.; Fegan, Narelle

Evaluation of Escherichia coli O157:H7 Growth Media for Use in Test-and-Hold Procedures for Ground Beef Processing
pp. 1007-1011(5)
Authors: Guerini, Michael N.; Arthur, Terrance M.; Shackelford, Steven D.; Koohmaraie, Mohammad

Multiplication and Motility of Salmonella enterica Serovars Enteritidis, Infantis, and Montevideo in In Vitro Contamination Models of Eggs
pp. 1012-1016(5)
Authors: Murase, Toshiyuki; Fujimoto, Kazuhiko; Nakayama, Rui; Otsuki, Koichi

Antibiotic Resistance Profiles and Cell Surface Components of Salmonellae
pp. 1017-1023(7)
Authors: Jain, Sudeep; Chen, Jinru

Effect of Direct Culture Versus Selective Enrichment on the Isolation of Thermophilic Campylobacter from Feces of Mature Cattle at Harvest
pp. 1024-1027(4)
Authors: Gharst, Greg; Hanson, Dana; Kathariou, S.

Genetic Diversity of Arcobacter and Campylobacter on Broiler Carcasses during Processing
pp. 1028-1033(6)
Authors: Son, Insook; Englen, Mark D.; Berrang, Mark E.; Fedorka-Cray, Paula J.; Harrison, Mark A.

Counts of Campylobacter spp. on U.S. Broiler Carcasses
pp. 1034-1039(6)
Authors: Stern, Norman J.; Pretanik, Stephen

Vibrio parahaemolyticus Growth under Low-Iron Conditions and Survival under High-Magnesium Conditions
pp. 1040-1045(6)
Authors: Ju, Chia-Hsin; Yeung, P.S. Marie; Oesterling, Jessica; Seigerman, Daniel A.; Boor, Kathryn J.

Mechanism of Action of Spanish Oregano, Chinese Cinnamon, and Savory Essential Oils against Cell Membranes and Walls of Escherichia coli O157:H7 and Listeria monocytogenes
pp. 1046-1055(10)
Authors: Oussalah, Mounia; Caillet, Stéphane; Lacroix, Monique

Combined Treatment of High Pressure and Heat on Killing Spores of Alicyclobacillus acidoterrestris in Apple Juice Concentrate
pp. 1056-1060(5)
Authors: Lee, Sun-Young; Chung, Hyun-Jung; Kang, Dong-Hyun

Inhibitory Effect of Select Nitrocompounds on Growth and Survivability of Listeria monocytogenes In Vitro
pp. 1061-1065(5)
Authors: Dimitrijevic, M.; Anderson, R.C.; Callaway, T.R.; Jung, Y.S.; Harvey, R.B.; Ricke, S.C.; Nisbet, D.J.

Bacteriocin Activity by Lactobacillus curvatus CWBI-B28 To Inactivate Listeria monocytogenes in Cold-Smoked Salmon during 4°C Storage
pp. 1066-1071(6)
Authors: Ghalfi, H.; Allaoui, A.; Destain, J.; Benkerroum, N.; Thonart, P.

PCR Primers for the Detection of Staphylococcal Enterotoxins K, L, and M and Survey of Staphylococcal Enterotoxin Types in Staphylococcus aureus Isolates from Food Poisoning Cases in Taiwan
pp. 1072-1079(8)
Authors: Chiang, Yu-Cheng; Chang, Li-Tung; Lin, Chia-Wei; Yang, Chi-Yea; Tsen, Hau-Yang

Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties
pp. 1080-1086(7)
Authors: Osaili, T.; Griffis, C.L.; Martin, E.M.; Beard, B.L.; Keener, A.; Marcy, J.A.

Pathogen Survival in Chorizos: Ecological Factors
pp. 1087-1095(9)
Authors: Hew, Carrie M.; Hajmeer, Maha N.; Farver, Thomas B.; Riemann, Hans P.; Glover, James M.; Cliver, Dean O.

Occurrence of Selected Foodborne Pathogens on Poultry and Poultry Giblets from Small Retail Processing Operations in Trinidad
pp. 1096-1105(10)
Authors: Rodrigo, Shelly; Adesiyun, Abiodun; Asgarali, Zinora; Swanston, William

Rabbit Meat as a Source of Bacterial Foodborne Pathogens
pp. 1106-1112(7)
Authors: Rodríguez-Calleja, Jose M.; García-López, Isabel; García-López, María-Luisa; Santos, Jesús A.; Otero, Andrées

A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia
pp. 1113-1117(5)
Authors: Phillips, David; Jordan, David; Morris, Stephen; Jenson, Ian; Sumner, John

Monitoring the Microbial Populations and Temperatures of Fresh Broccoli from Harvest to Retail Display
pp. 1118-1125(8)
Authors: Dallaire, R.; LeBlanc, D.I.; Tranchant, C.C.; Vasseur, L.; Delaquis, P.; Beaulieu, C.

Effect of Low-Dose Radiation on Microbiological, Chemical, and Sensory Characteristics of Chicken Meat Stored Aerobically at 4°C
pp. 1126-1133(8)
Authors: Balamatsia, Christiana C.; Rogga, Kondylia; Badeka, Anastasia; Kontominas, Michael G.; Savvaidis, Ioannis N.

Polycyclic Aromatic Hydrocarbons in Fresh and Cold-Smoked Atlantic Salmon Fillets
pp. 1134-1138(5)
Authors: Visciano, Pierina; Perugini, Monia; Amorena, Michele; Ianieri, Adriana

Reduction of Ochratoxin A in Extruded Barley Meal
pp. 1139-1143(5)
Authors: Castells, Miren; Pardo, Ester; Ramos, Antonio J.; Sanchis, Vicente; Marín, Sonia

Assessment of Edible Marine Species in the Adriatic Sea for Contamination from Polychlorinated Biphenyls and Organochlorine Insecticides
pp. 1144-1149(6)
Authors: Perugini, Monia; Giammarino, Angelo; Olivieri, Vincenzo; Di Nardo, William; Amorena, Michele

A Summary of National Reports of Foodborne Outbreaks of Salmonella Heidelberg Infections in the United States: Clues for Disease Prevention
pp. 1150-1153(4)
Authors: Chittick, Paul; Sulka, Alana; Tauxe, Robert V.; Fry, Alicia M.

Fecal Shedding of Escherichia coli O157:H7 in North Dakota Feedlot Cattle in the Fall and Spring
pp. 1154-1158(5)
Authors: Khaitsa, Margaret L.; Bauer, Marc L.; Lardy, Gregory P.; Doetkott, Dawn K.; Kegode, Redempta B.; Gibbs, Penelope S.

Survival of Streptococcus pyogenes on Foods and Food Contact Surfaces
pp. 1159-1163(5)
Authors: Ingham, Steven C.; Wadhera, Rishi K.; Chu, Chun-Him; DeVita, Michael D.

Persistence of Clostridium botulinum Neurotoxin Type E in Tissues from Selected Freshwater Fish Species: Implications to Public Health
pp. 1164-1167(4)
Authors: Yule, Adam M.; Austin, John W.; Barker, Ian K.; Cadieux, Brigitte; Moccia, Richard D.

Biofilm-Spore Response in Bacillus cereus and Bacillus subtilis during Nutrient Limitation
pp. 1168-1172(5)
Authors: Lindsay, D.; Brözel, V.S.; von Holy, A.

Presence and Growth of Bacillus cereus in Dehydrated Potato Flakes and Hot-Held, Ready-to-Eat Potato Products Purchased in New Zealand
pp. 1173-1177(5)
Authors: Turner, Nicola J.; Whyte, Rosemary; Hudson, J. Andrew; Kaltovei, Susan L.

Plasmid Profile Patterns and Properties of Pediococci Isolated from Caper Fermentations
pp. 1178-1182(5)
Authors: Pulido, Rubén Pérez; Abriouel, Hikmate; Omar, Nabil Ben; López, Rosario Lucas; Cañamero, Magdalena Martínez; Gálvez, Antonio

Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat
pp. 1183-1189(7)
Authors: Capita, Rosa; Llorente-Marigómez, Sandra; Prieto, Miguel; Alonso-Calleja, Carlos

Requisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of Pasteurization
pp. 1190-1216(27)