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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 6, June 2007, pp. 1316-1526

Antibiotic Resistance and Virulence Genes in Commensal Escherichia coli and Salmonella Isolates from Commercial Broiler Chicken Farms
pp. 1316-1327(12)
Authors: Diarrassouba, Fatoumata; Diarra, Moussa Sory; Bach, Susan; Delaquis, Pascal; Pritchard, Jane; Topp, Edward; Skura, Brent J.

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Genotypes, Serotypes, and Antibiotic Resistance Profiles of Salmonella Isolated from Commercial North Carolina Turkey Farms
pp. 1328-1333(6)
Authors: Santos, F. B. O.; D'Souza, D. H.; Jaykus, L.; Ferket, P. R.; Sheldon, B. W.

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Antimicrobial Susceptibility of Salmonella Isolated from Various Products, from 1999 to 2003
pp. 1334-1338(5)
Authors: Kiessling, Connie R.; Jackson, Marc; Watts, Kathleen A.; Loftis, Mercedes H.; Kiessling, William M.; Buen, Marie B.; Laster, Ebony W.; Sofos, John N.

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Influence of Curli Expression by Escherichia coli O157:H7 on the Cell's Overall Hydrophobicity, Charge, and Ability To Attach to Lettuce
pp. 1339-1345(7)
Authors: Boyer, Renee R.; Sumner, Susan S.; Williams, Robert C.; Pierson, Merle D.; Popham, David L.; Kniel, Kalmia E.

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Distribution of Escherichia coli O157 and Salmonella on Hide Surfaces, the Oral Cavity, and in Feces of Feedlot Cattle
pp. 1346-1349(4)
Authors: Stephens, T. P.; Loneragan, G. H.; Thompson, T. W.; Sridhara, A.; Branham, L. A.; Pitchiah, S.; Brashears, M. M.

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Prevalence and Risk Factors for Salmonella and Campylobacter spp. Carcass Contamination in Turkeys Slaughtered in Quebec, Canada
pp. 1350-1359(10)
Authors: Arsenault, Julie; Letellier, Ann; Quessy, Sylvain; Morin, Jean-Pierre; Boulianne, Martine

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Salmonella in Uncooked Retail Meats in New Zealand
pp. 1360-1365(6)
Authors: Wong, Teck Lok; Nicol, Carolyn; Cook, Roger; MacDiarmid, Stuart

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Quantitative Detection of Campylobacter jejuni on Fresh Chicken Carcasses by Real-Time PCR
pp. 1373-1378(6)
Authors: Rönner, Anna-Clara; Lindmark, Hans

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Culture and Detection of Campylobacter jejuni within Mixed Microbial Populations of Biofilms on Stainless Steel
pp. 1379-1385(7)
Authors: Sanders, Sheriase Q.; Boothe, Dorothy H.; Frank, Joseph F.; Arnold, Judy W.

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Bacteriophage-Based Bioluminescent Bioreporter for the Detection of Escherichia coli O157:H7
pp. 1386-1392(7)
Authors: Brigati, Jennifer R.; Ripp, Steven A.; Johnson, Courtney M.; Iakova, Polina A.; Jegier, Patricia; Sayler, Gary S.

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Validation of Individual and Multiple-Sequential Interventions for Reduction of Microbial Populations during Processing of Poultry Carcasses and Parts
pp. 1393-1401(9)
Authors: Stopforth, J. D.; O'Connor, R.; Lopes, M.; Kottapalli, B.; Hill, W. E.; Samadpour, M.

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Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork
pp. 1429-1433(5)
Authors: Juneja, Vijay K.; Bari, M. L.; Inatsu, Y.; Kawamoto, S.; Friedman, Mendel

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Antioxidant and Antimicrobial Capacity of Chinese Medicinal Herb Extracts in Raw Sheep Meat
pp. 1440-1445(6)
Authors: Luo, Hongxia; Lin, Shaohua; Ren, Fazheng; Wu, Liping; Chen, Lishui; Sun, Yan

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Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool
pp. 1446-1456(11)
Authors: Ingham, Steven C.; Fanslau, Melody A.; Burnham, Greg M.; Ingham, Barbara H.; Norback, John P.; Schaffner, Donald W.

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Predicting Microbial Heat Inactivation under Nonisothermal Treatments
pp. 1457-1467(11)
Authors: Hassani, Mounir; Condón, Santiago; Pagán, Rafael

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Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate
pp. 1468-1474(7)
Authors: Matos, T. J. S.; Jensen, B. B.; Bernardo, F. M. A.; Barreto, A. H. S.; Hojberg, Ø.

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A Sensitive and Reliable Reverse Transcriptase PCR–Enzyme-Linked Immunosorbent Assay for the Detection of Human Pathogenic Viruses in Bivalve Molluscs
pp. 1475-1482(8)
Authors: Milne, S. A.; Gallacher, S.; Cash, P.; Lees, D. N.; Henshilwood, K.; Porter, A. J. R.

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Outbreak of Escherichia coli O157:H7 Infections Associated with Consumption of Beef Donair
pp. 1483-1488(6)
Authors: Currie, Andrea; MacDonald, Judy; Ellis, Andrea; Siushansian, Jennifer; Chui, Linda; Charlebois, Maya; Peermohamed, Munira; Everett, Doug; Fehr, Mark; Ng, Lai-King; Investigation Team

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Testing of Swine Feces Obtained through the National Animal Health Monitoring System's Swine 2000 Study for the Presence of Escherichia coli O157:H7
pp. 1489-1492(4)
Authors: Feder, Ingrid; Gray, Jeffrey T.; Pearce, Rachel A.; Fratamico, Pina M.; Bush, Eric; Porto-Fett, Anna; Wallace, F. Morgan; Fedorka-Cray, Paula J.; Luchansky, John B.

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Detection of Verocytotoxin-Producing Escherichia coli Serogroups O157 and O26 in the Cecal Content and Lymphatic Tissue of Cattle at Slaughter in Italy
pp. 1493-1497(5)
Authors: Bonardi, Silvia; Foni, Emanuela; Chiapponi, Chiara; Salsi, Alessandra; Brindani, Franco

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Assessment of Post–Hurricane Katrina Recovery in Poultry Slaughter Establishments
pp. 1498-1501(4)
Authors: Smith, D.; Altekruse, S. F.; Bailey, J. S.

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Surveillance and Antimicrobial Resistance of Salmonella Strains Isolated from Slaughtered Pigs in Spain
pp. 1502-1506(5)
Authors: Astorga Márquez, Rafael Jesús; Echeita Salaberria, Aurora; Maldonado García, Alfonso; Valdezate Jimenez, Silvia; Carbonero Martinez, Alfonso; Aladueña García, Ana; Arenas Casas, Antonio

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Low Prevalence of Listeria monocytogenes in Foods from Italy
pp. 1507-1512(6)
Authors: Latorre, L.; Parisi, A.; Fraccalvieri, R.; Normanno, G.; La Porta, M. C. Nardella; Goffredo, E.; Palazzo, L.; Ciccarese, G.; Addante, N.; Santagada, G.

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Traceback Identification of an Ingredient (Pork Dewlap) as the Possible Source of Listeria monocytogenes Serotype 4b Contamination in Raw Chicken Products
pp. 1513-1517(5)
Authors: Löpez, Victoria; Ortiz, Sagrario; Corujo, Alfredo; Löpez, Pilar; Navas, Jaime; Moreno, Raúl; Martínez-Suárez, Joaquín V.

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Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates
pp. 1518-1522(5)
Authors: Suárez, V. B.; Capra, M. L.; Rivera, M.; Reinheimer, J. A.

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Molecular-Based Identification of Sarcocystis hominis in Belgian Minced Beef
pp. 1523-1526(4)
Authors: Vangeel, L.; Houf, K.; Chiers, K.; Vercruysse, J.; D'Herde, K.; Ducatelle, R.

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