Journal of Food Protection®

Pathogen Prevalence and Microbial Levels Associated with Restricted Shell Eggs
pp. 2004-2007(4)
Authors: Jones, D.R.; Musgrove, M.T.

Summary of the Swedish Campylobacter Program in Broilers, 2001 through 2005
pp. 2008-2014(7)
Authors: Hansson, I.; Forshell, L. Plym; Gustafsson, P.; Boqvist, S.; Lindblad, J.; Engvall, E. Olsson; Andersson, Y.; Vågsholm, I.

Quantification and Differentiation of Campylobacter jejuni and Campylobacter coli in Raw Chicken Meats Using a Real-Time PCR Method
pp. 2015-2022(8)
Authors: Hong, Joonbae; Jung, Woo Kyung; Kim, Jun Man; Kim, So Hyun; Koo, Hye Cheong; Ser, Junghee; Park, Yong Ho

Predictive Model for Inactivation of Campylobacter spp. by Heat and High Hydrostatic Pressure
pp. 2023-2029(7)
Authors: Lori, Seham; Buckow, Roman; Knorr, Dietrich; Heinz, Volker; Lehmacher, Anselm

Reduced Susceptibility to Quinolones among Salmonella Serotypes Isolated from Poultry at Slaughter in Venezuela
pp. 2030-2035(6)
Authors: Boscán-Duque, Leonardo A.; Arzálluz-Fisher, Ana M.; Ugarte, Carmen; Sánchez, Damarys; Wittum, Thomas E.; Hoet, Armando E.

Applying the Food Safety Objective and Related Standards to Thermal Inactivation of Salmonella in Poultry Meat
pp. 2036-2044(9)
Authors: Membré, Jeanne-Marie; Bassett, John; Gorris, Leon G.M.

Number of Salmonella on Chicken Breast Filet at Retail Level and Its Implications for Public Health Risk
pp. 2045-2055(11)
Authors: Straver, J.M.; Janssen, A.F.W.; Linnemann, A.R.; van Boekel, M.A.J.S.; Beumer, R.R.; Zwietering, M.H.

Partitioning of External and Internal Bacteria Carried by Broiler Chickens before Processing
pp. 2056-2062(7)
Authors: Cason, J.A.; Hinton, A.; Northcutt, J.K.; Buhr, R.J.; Ingram, K.D.; Smith, D.P.; Cox, N.A.

Effectiveness of Trisodium Phosphate, Acidified Sodium Chlorite, Citric Acid, and Peroxyacids against Pathogenic Bacteria on Poultry during Refrigerated Storage
pp. 2063-2071(9)
Authors: del Río, Elena; Muriente, Rebeca; Prieto, Miguel; Alonso-Calleja, Carlos; Capita, Rosa

Survival of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Cranberry Juice Concentrates at Different °Brix Levels
pp. 2072-2077(6)
Authors: Enache, Elena; Chen, Yuhuan

High-Pressure Resistance Variation of Escherichia coli O157:H7 Strains and Salmonella Serovars in Tryptic Soy Broth, Distilled Water, and Fruit Juice
pp. 2078-2083(6)
Authors: Whitney, Brooke M.; Williams, Robert C.; Eifert, Joseph; Marcy, Joseph

Efficacy of Chlorine Dioxide Gas Sachets for Enhancing the Microbiological Quality and Safety of Blueberries
pp. 2084-2088(5)
Authors: Popa, Iuliano; Hanson, Eric J.; Todd, Ewen C.D.; Schilder, Annemiek C.; Ryser, Elliot T.

Influence of Cinnamon and Clove Essential Oils on the D- and z-Values of Escherichia coli O157:H7 in Apple Cider
pp. 2089-2094(6)
Authors: Knight, K.P.; McKellar, R.C.

Growth of Enterobacter sakazakii in Reconstituted Infant Formula as Affected by Composition and Temperature
pp. 2095-2103(9)
Authors: Gurtler, Joshua B.; Beuchat, Larry R.

Inhibition of Growth of Enterobacter sakazakii in Reconstituted Infant Formula by the Lactoperoxidase System
pp. 2104-2110(7)
Authors: Gurtler, Joshua B.; Beuchat, Larry R.

Dry Stress and Survival Time of Enterobacter sakazakii and Other Enterobacteriaceae in Dehydrated Powdered Infant Formula
pp. 2111-2117(7)
Authors: Caubilla Barron, Juncal; Forsythe, Stephen J.

Performance of a Growth-No Growth Model for Listeria monocytogenes Developed for Mayonnaise-Based Salads: Influence of Strain Variability, Food Matrix, Inoculation Level, and Presence of Sorbic and Benzoic Acid
pp. 2118-2126(9)
Authors: Vermeulen, A.; Smigic, N.; Rajkovic, A.; Gysemans, K.; Bernaerts, K.; Geeraerd, A.; Van Impe, J.; Debevere, J.; Devlieghere, F.

Low Temperature and Binding to Food Components Inhibit the Antibacterial Activity of Carvacrol against Listeria monocytogenes in Steak Tartare
pp. 2127-2132(6)
Authors: Veldhuizen, Edwin J.A.; Creutzberg, T. Olaf; Burt, Sara A.; Haagsman, Henk P.

A Unique Restriction Site in the flaA Gene Allows Rapid Differentiation of Group I and Group II Clostridium botulinum Strains by PCR-Restriction Fragment Length Polymorphism Analysis
pp. 2133-2139(7)
Authors: Paul, Catherine J.; Tran, Shulin; Tam, Kevin J.; Austin, John W.

Norovirus Recognizes Histo-Blood Group Antigens on Gastrointestinal Cells of Clams, Mussels, and Oysters: A Possible Mechanism of Bioaccumulation
pp. 2140-2147(8)
Authors: Tian, Peng; Engelbrektson, Anna L.; Jiang, Xi; Zhong, Weiming; Mandrell, Robert E.

Physical Adsorption of Aflatoxin B₁ by Lactic Acid Bacteria and S accharomyces cerevisiae: A Theoretical Model
pp. 2148-2154(7)
Authors: Bueno, Dante J.; Casale, César H.; Pizzolitto, Romina P.; Salvano, Mario A.; Oliver, Guillermo

In Vitro Removal of Ochratoxin A by Wine Lactic Acid Bacteria
pp. 2155-2160(6)
Authors: Del Prete, Vincenzo; Rodriguez, Hector; Carrascosa, Alfonso V.; de las Rivas, Blanca; Garcia-Moruno, Emilia; Muñoz, Rosario

Assessment of Safety of Enterococci Isolated throughout Traditional Terrincho Cheesemaking: Virulence Factors and Antibiotic Susceptibility
pp. 2161-2167(7)
Authors: Pimentel, Lígia L.; Semedo, Teresa; Tenreiro, Rogério; Crespo, M. Teresa B.; Pintado, M. Manuela E.; Malcata, F. Xavier

Effect of Small, Acid-Soluble Proteins on Spore Resistance and Germination under a Combination of Pressure and Heat Treatment
pp. 2168-2171(4)
Authors: Lee, Jong-Kyung; Movahedi, Sara; Harding, Stephen E.; Mackey, Bernard M.; Waites, William M.

A Review of the Incidence and Transmission of Listeria monocytogenes in Ready-to-Eat Products in Retail and Food Service Environments
pp. 2172-2198(27)
Authors: Lianou, Alexandra; Sofos, John N.

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 3. Factors Contributing to Outbreaks and Description of Outbreak Categories
pp. 2199-2217(19)
Authors: Todd, Ewen C.D.; Greig, Judy D.; Bartleson, Charles A.; Michaels, Barry S.