Journal of Food Protection®

Primers Specific for the Fimbrial Major Subunit Gene stdA Can Be Used To Detect Salmonella enterica Serovars
pp. 1108-1113(6)
Authors: Chuang, Yin-Ching; Yang, Chia-Huei; Lin, Jiunn-Horng; Wang, Ke-Chuan; Cheng, Chun-Ping; Yeh, Kuang-Sheng

Impact of Transportation and Lairage on Hide Contamination with Escherichia coli O157 in Finished Beef Cattle
pp. 1114-1118(5)
Authors: Dewell, G.A.; Simpson, C.A.; Dewell, R.D.; Hyatt, D.R.; Belk, K.E.; Scanga, J.A.; Morley, P.S.; Grandin, T.; Smith, G.C.; Dargatz, D.A.; Wagner, B.A.; Salman, M.D.

Validating the Efficacy of Peracetic Acid Mixture as an Antimicrobial in Poultry Chillers
pp. 1119-1122(4)
Authors: Bauermeister, Laura J.; Bowers, Jordan W.J.; Townsend, Julie C.; McKee, Shelly R.

A Baseline Survey of the Microbiological Quality of Chicken Portions and Carcasses at Retail in Two Australian States (2005 to 2006)
pp. 1123-1134(12)
Authors: Pointon, A.; Sexton, M.; Dowsett, P.; Saputra, T.; Kiermeier, A.; Lorimer, M.; Holds, G.; Arnold, G.; Davos, D.; Combs, B.; Fabiansson, S.; Raven, G.; McKenzie, H.; Chapman, A.; Sumner, J.

Development and Validation of a Stochastic Model for Predicting the Growth of Salmonella Typhimurium DT104 from a Low Initial Density on Chicken Frankfurters with Native Microflora
pp. 1135-1144(10)
Author: Oscar, T.P.

Plant-Derived Compounds Inactivate Antibiotic-Resistant Campylobacter jejuni Strains
pp. 1145-1149(5)
Authors: Ravishankar, Sadhana; Zhu, Libin; Law, Bibiana; Joens, Lynn; Friedman, Mendel

Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples
pp. 1150-1161(12)
Authors: Raybaudi-Massilia, Rosa M.; Rojas-Graü, María A.; Mosqueda-Melgar, Jonathan; Martín-Belloso, Olga

Prevalence of Yersinia enterocolitica in Market Weight Hogs in the United States
pp. 1162-1168(7)
Authors: Wesley, Irene V.; Bhaduri, Saumya; Bush, Eric

Acid and NaCl Limits to Growth of Listeria monocytogenes and Influence of Sequence of Inimical Acid and NaCl Levels on Inactivation Kinetics
pp. 1169-1177(9)
Authors: Shabala, Lana; Lee, Shih Hui; Cannesson, Pauline; Ross, Tom

Levels and Toxigenicity of Bacillus cereus and Clostridium perfringens from Retail Seafood
pp. 1178-1185(8)
Authors: Rahmati, T.; Labbe, R.

Bacillus Spore Inactivation Differences after Combined Mild Temperature and High Pressure Processing Using Two Pressurizing Fluids
pp. 1186-1192(7)
Authors: Robertson, Rosalind E.; Carroll, Tim; Pearce, Lindsay E.

Heat Inactivation of β-Lactam Antibiotics in Milk
pp. 1193-1198(6)
Authors: Zorraquino, M.A.; Roca, M.; Fernandez, N.; Molina, M.P.; Althaus, R.

Quantitative Histological Analysis of Bovine Small Intestines before and after Processing into Natural Sausage Casings
pp. 1199-1204(6)
Authors: Wijnker, Joris J.; Tersteeg, M.H.G.; Berends, B.R.; Vernooij, J.C.M.; Koolmees, P.A.

Analysis of Deoxynivalenol, Masked Deoxynivalenol, and Fusarium graminearum Pigment in Wheat Samples, Using Liquid Chromatography-UV-Mass Spectrometry
pp. 1205-1213(9)
Authors: Sasanya, J.J.; Hall, C.; Wolf-Hall, C.

Thermal Inactivation of Avian Influenza and Newcastle Disease Viruses in Chicken Meat
pp. 1214-1222(9)
Authors: Thomas, Colleen; King, Daniel J.; Swayne, David E.

Antibacterial Activities of Semipurified Fractions of Quercus infectoria against Enterohemorrhagic Escherichia coli O157:H7 and Its Verocytotoxin Production
pp. 1223-1227(5)
Authors: Voravuthikunchai, Supayang Piyawan; Suwalak, Sakol

Isolation of Campylobacter jejuni and Coliform Bacilli from Bile and Liver Obtained from Slaughter Cattle in Western Japan
pp. 1228-1231(4)
Authors: Matsumoto, Noriko; Taniwaki, Tae; Kinuta, Minae; Murase, Toshiyuki

A National Survey of the Microbiological Quality of Retail Raw Meats in Australia
pp. 1232-1236(5)
Authors: Phillips, David; Jordan, David; Morris, Stephen; Jenson, Ian; Sumner, John

Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef
pp. 1237-1243(7)
Authors: Turgis, M.; Han, J.; Borsa, J.; Lacroix, M.

Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation
pp. 1244-1247(4)
Authors: Paramithiotis, Spiros; Kagkli, Dafni-Maria; Blana, Vasiliki A.; Nychas, George-John E.; Drosinos, Eleftherios H.

Aerobic Plate Counts as a Measure of Hazard Analysis Critical Control Point Effectiveness in a Pork Processing Plant
pp. 1248-1252(5)
Authors: Hong, Chong-Hae; Todd, Ewen C.D.; Bahk, Gyung-Jin

Commercialization Conditions and Practices Influence the Microbiological Quality of Mineral Waters
pp. 1253-1257(5)
Authors: Nunes Filho, Sérgio A.P.; Sant'Ana, Anderson S.; Cruz, Adriano G.

Identification of Yeasts Isolated from Commercial Shell Eggs Stored at Refrigerated Temperatures
pp. 1258-1261(4)
Authors: Musgrove, M.T.; Jones, D.R.; Hinton, A.; Ingram, K.D.; Northcutt, J.K.

Alternaria Toxins in Wheat during the 2004 to 2005 Argentinean Harvest
pp. 1262-1265(4)
Authors: Azcarate, M.P.; Patriarca, A.; Terminiello, L.; Pinto, V. Fernández

Occurrence of Bound Deoxynivalenol in Fusarium Head Blight-Infected Barley (Hordeum vulgare L.) and Malt as Determined by Solvolysis with Trifluoroacetic Acid
pp. 1266-1269(4)
Authors: Zhou, Bing; He, Guo-Qing; Schwarz, Paul B.

Impact of α-Radiation on Antigenic Properties of Cow's Milk β-Lactoglobulin
pp. 1270-1272(3)
Authors: Kaddouri, H.; Mimoun, S.; El-Mecherfi, K.E.; Chekroun, A.; Kheroua, O.; Saidi, D.

Anisakis Antigens Detected in Fish Muscle Infested with Anisakis simplex L3
pp. 1273-1276(4)
Authors: Solas, M. Teresa; García, Maria Luisa; Rodriguez-Mahillo, Ana I.; Gonzalez-Munoz, Miguel; de las Heras, Cristina; Tejada, Margarita

Role of the U.S. Food and Drug Administration in the Regulatory Management of Human Listeriosis in the United States
pp. 1277-1286(10)
Authors: Klontz, Karl C.; McCarthy, Patrick V.; Datta, Atin R.; Lee, Judy O.; Acheson, David W.K.; Brackett, Robert E.

Response to the Questions Posed by the Food and Drug Administration and the National Marine Fisheries Service Regarding Determination of Cooking Parameters for Safe Seafood for Consumers
pp. 1287-1308(22)
Author: National Advisory Committee on Microbiological Criteria for Foods,