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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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Publisher: International Association for Food Protection

Volume 69, Number 9, September 2006
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Validation of a Tertiary Model for Predicting Variation of Salmonella Typhimurium DT104 (ATCC 700408) Growth from a Low Initial Density on Ground Chicken Breast Meat with a Competitive Microflora
pp. 2048-2057(10)
Author: Oscar, T.P.

Thermal Injury and Recovery of Salmonella enterica Serovar Enteritidis in Ground Chicken with Temperature, pH, and Sodium Chloride as Controlling Factors
pp. 2058-2065(8)
Authors: Chambliss, L. Sherre; Narang, Neelam; Juneja, Vijay K.; Harrison, Mark A.

Inactivation of Salmonella Serovars in Liquid Whole Egg by Heat following Irradiation Treatments
pp. 2066-2074(9)
Authors: Alvarez, Ignacio; Niemira, Brendan A.; Fan, Xuetong; Sommers, Christopher H.

Shedding of Escherichia coli O157:H7 by Cattle Fed Diets Containing Monensin or Tylosin
pp. 2075-2083(9)
Authors: McAllister, T.A.; Bach, S.J.; Stanford, K.; Callaway, T.R.

Establishment of Critical Hygiene Indices for Meat Cooling Processes Evaluated by a Temperature Function Integration Method
pp. 2084-2090(7)
Authors: Lovatt, Simon J.; Bell, R. Graham; Le Roux, Guillaume J.

Lethality of Commercial Whole-Muscle Beef Jerky Manufacturing Processes against Salmonella Serovars and Escherichia coli O157:H7
pp. 2091-2099(9)
Authors: Buege, Dennis R.; Searls, Gina; Ingham, Steven C.

Recovery Methods for Detection and Quantification of Campylobacter Depend on Meat Matrices and Bacteriological or PCR Tools
pp. 2100-2106(7)
Authors: Fosse, J.; Laroche, M.; Rossero, A.; Fédérighi, M.; Seegers, H.; Magras, C.

Isolation and Characterization of Yersinia enterocolitica from Swine Feces Recovered during the National Animal Health Monitoring System Swine 2000 Study
pp. 2107-2112(6)
Authors: Bhaduri, Saumya; Wesley, Irene

Prevalence and Survival of Listeria monocytogenes in Danish Aquatic and Fish-Processing Environments
pp. 2113-2122(10)
Authors: Hansen, Cisse Hedegaard; Vogel, Birte Fonnesbech; Gram, Lone

Daily Variability of Listeria Contamination Patterns in a Cold-Smoked Salmon Processing Operation
pp. 2123-2133(11)
Authors: Hu, Yuewei; Gall, Ken; Ho, Alphina; Ivanek, Renata; Gröhn, Yrjö T.; Wiedmann, Martin

Potassium Lactate Combined with Sodium Diacetate Can Inhibit Growth of Listeria monocytogenes in Vacuum-Packed Cold-Smoked Salmon and Has No Adverse Sensory Effects
pp. 2134-2142(9)
Authors: Vogel, Birte Fonnesbech; Yin Ng, Yoke; Hyldig, Grethe; Mohr, Mona; Gram, Lone

Efficacy of Electrolyzed Water in the Inactivation of Planktonic and Biofilm Listeria monocytogenes in the Presence of Organic Matter
pp. 2143-2150(8)
Authors: Ayebah, Beatrice; Hung, Yen-Con; Kim, Chyer; Frank, Joseph F.

Comparison of Media and Sampling Locations for Isolation of Listeria monocytogenes in Queso Fresco Cheese
pp. 2151-2156(6)
Authors: Lin, Chia-Min; Zhang, Lei; Doyle, Michael P.; Swaminathan, Bala

Virulence of Listeria monocytogenes Isolates from Humans and Smoked Salmon, Peeled Shrimp, and Their Processing Environments
pp. 2157-2160(4)
Authors: GuđMundsdóttir, Sigrún; Roche, Sylvie M.; Kristinsson, Karl G.; Kristjánsson, Már

Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk
pp. 2161-2167(7)
Authors: Delbes, Celine; Alomar, Jomaa; Chougui, Nadia; Martin, Jean-François; Montel, Marie-Christine

Effects of Chitosan and a Low-Molecular-Weight Chitosan on Bacillus cereus and Application in the Preservation of Cooked Rice
pp. 2168-2175(8)
Authors: Tsai, Guo-Jane; Tsai, Men-Tso; Lee, Jing-Min; Zhong, Mon-Zong

Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada
pp. 2176-2182(7)
Authors: Bohaychuk, V.M.; Gensler, G.E.; King, R.K.; Manninen, K.I.; Sorensen, O.; Wu, J.T.; Stiles, M.E.; McMullen, L.M.

Porcine Blood Cell Concentrates for Food Products: Hygiene, Composition, and Preservation
pp. 2183-2192(10)
Authors: Nowak, Bernhard; von Mueffling, Theda

Characterization of the Microbial Flora in Disinfecting Footbaths with Hypochlorite
pp. 2193-2198(6)
Authors: Langsrud, Solveig; Seifert, Linn; Møretrø, Trond

Use of Electrolyzed Water Ice for Preserving Freshness of Pacific Saury (Cololabis saira)
pp. 2199-2204(6)
Authors: Kim, Won-Tae; Lim, Yeong-Seon; Shin, Il-Shik; Park, Hoon; Chung, Donghwa; Suzuki, Tetsuya

Growth-Inhibiting Activity of Active Component Isolated from Terminalia chebula Fruits against Intestinal Bacteria
pp. 2205-2209(5)
Authors: Kim, H.G.; Cho, J.H.; Jeong, E.Y.; Lim, J.H.; Lee, S.H.; Lee, H.S.

A Reverse Transcriptase PCR Technique for the Detection and Viability Assessment of Kluyveromyces marxianus in Yoghurt
pp. 2210-2216(7)
Authors: Mayoral, María Belén; Martín, Rosario; Hernández, Pablo E.; González, Isabel; García, Teresa

Effect of Heat Treatment on Hepatitis A Virus and Norovirus in New Zealand Greenshell Mussels (Perna canaliculus) by Quantitative Real-Time Reverse Transcription PCR and Cell Culture
pp. 2217-2223(7)
Authors: Hewitt, Joanne; Greening, Gail E.

Biocontrol of Aflatoxins B1, B2, G1, G2, and Fumonisin B1 with 6,7-Dimethoxycoumarin, a Phytoalexin from Citrus sinensis
pp. 2224-2229(6)
Authors: Mohanlall, Viresh; Odhav, Bharti

Lack of Formation of Heterocyclic Amines in Fumes from Frying French Fries
pp. 2230-2236(7)
Authors: Hsu, H.Y.; Inbaraj, B. Stephen; Chen, B.H.

Mercury Content in Tinned Molluscs (Mussel, Cockle, Variegated Scallop, and Razor Shell) Normally Consumed in Spain, 2005
pp. 2237-2240(4)
Authors: Gutiérrez, Angel José; Lozano, Gonzalo; González, Tomás; Reguera, Juan Ignacio; Hardisson, Arturo

PCR Identification of Ruminant Tissue in Raw and Heat-Treated Meat Meals
pp. 2241-2247(7)
Authors: Ha, Jeong Chul; Jung, Wan Tae; Nam, Yong Suk; Moon, Tae Wha

Inactivation of Escherichia coli O157:H7 in Cattle Drinking Water by Sodium Caprylate
pp. 2248-2252(5)
Authors: Amalaradjou, Mary Anne Roshni; Annamalai, Thirunavukkarasu; Marek, Patrick; Rezamand, Pedram; Schreiber, David; Hoagland, Thomas; Venkitanarayanan, Kumar

Preliminary Evaluation of Flow-Through Immunocapture followed by Real-Time PCR for the Detection of Salmonella Serovars on Tomato Surfaces within 8 Hours
pp. 2253-2257(5)
Authors: Yuk, Hyun-Gyun; Warren, Benjamin R.; Schneider, Keith R.

Inhibitory Effects of Enterococcus Strains Obtained from a Probiotic Product on In Vitro Growth of Salmonella enterica Serovar Enteritidis Strain IFO3313
pp. 2258-2262(5)
Authors: Theppangna, Watthana; Otsuki, Koichi; Murase, Toshiyuki

Survival of Staphylococcus aureus and Listeria monocytogenes on Vacuum-Packaged Beef Jerky and Related Products Stored at 21°C
pp. 2263-2267(5)
Authors: Ingham, Steven C.; Searls, Gina; Mohanan, Sunish; Buege, Dennis R.

Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece
pp. 2268-2273(6)
Authors: Samelis, John; Björkroth, Johanna; Kakouri, Athanasia; Rementzis, John

Activity of Brassica oleracea Leaf Juice on Foodborne Pathogenic Bacteria
pp. 2274-2279(6)
Authors: Brandi, Giorgio; Amagliani, Giulia; Schiavano, Giuditta F.; De Santi, Mauro; Sisti, Maurizio

An Internal Amplification Control System Based on Primer-Dimer Formation for PCR Product Detection by DNA Hybridization
pp. 2280-2284(5)
Authors: Leggate, Johanna; Blais, Burton W.

Mode of Inactivation of Probiotic Bacteria Affects Interleukin 6 and Interleukin 8 Production in Human Intestinal Epithelial-like Caco-2 Cells
pp. 2285-2288(4)
Authors: Wong, C.; Ustunol, Z.

Evaluation of an Enzyme Immunoassay for the Detection of Central Nervous System Tissue Contamination at the Slaughterhouse
pp. 2289-2292(4)
Authors: Bozzetta, E.; Nappi, R.; Ru, G.; Negro, M.; Maurella, C.; Caramelli, M.

Biogenic Amines in Portuguese Traditional Foods and Wines
pp. 2293-2303(11)
Authors: Ferreira, Isabel M.P.L.V.O.; Pinho, Olívia

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