Journal of Food Protection® logo International Association for Food Protection logo

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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Information can be obtained by calling 800.369.6337; 515.276.3344; fax: 515.276.8655, E-mail: info@foodprotection.org; or Web site: http://www.foodprotection.org

Publisher: International Association for Food Protection

Volume 71, Number 7, July 2008
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Risk Factors for Salmonella and Hygiene Indicators in the 10 Largest Belgian Pig Slaughterhouses
pp. 1320-1329(10)
Authors: Delhalle, L.; De Sadeleer, L.; Bollaerts, K.; Farnir, F.; Saegerman, C.; Korsak, N.; Dewulf, J.; De Zutter, L.; Daube, G.

A Meta-Analysis Study of the Effect of Chilling on Prevalence of Salmonella on Pig Carcasses
pp. 1330-1337(8)
Authors: Barron, U. Gonzales; Bergin, D.; Butler, F.

Decontamination of Knives Used in the Meat Industry: Effect of Different Water Temperature and Treatment Time Combinations on the Reduction of Bacterial Numbers on Knife Surfaces
pp. 1338-1342(5)
Authors: Goulter, Rebecca M.; Dykes, Gary A.; Small, Alison

Studies To Evaluate Chemicals and Conditions with Low-Pressure Applications for Reducing Microbial Counts on Cattle Hides
pp. 1343-1348(6)
Authors: Carlson, Brandon A.; Geornaras, Ifigenia; Yoon, Yohan; Scanga, John A.; Sofos, John N.; Smith, Gary C.; Belk, Keith E.

Thermal Inactivation of Escherichia coli O157:H7 in Beef Treated with Marination and Tenderization Ingredients
pp. 1349-1356(8)
Authors: Mukherjee, Avik; Yoon, Yohan; Belk, Keith E.; Scanga, John A.; Smith, Gary C.; Sofos, John N.

Cold Plasma Inactivates Salmonella Stanley and Escherichia coli O157:H7 Inoculated on Golden Delicious Apples
pp. 1357-1365(9)
Authors: Niemira, Brendan A.; Sites, Joseph

Metabiotic Effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on Raw Portioned Tomatoes
pp. 1366-1371(6)
Authors: Bevilacqua, Antonio; Cibelli, Francesca; Cardillo, Daniela; Altieri, Clelia; Sinigaglia, Milena

Evaluation of an Automated Repetitive Sequence-Based PCR System for Subtyping Enterobacter sakazakii
pp. 1372-1378(7)
Authors: Healy, B.; Mullane, N.; Collin, V.; Mailler, S.; Iversen, C.; Chatellier, S.; Storrs, M.; Fanning, S.

Adhesion to and Viability of Listeria monocytogenes on Food Contact Surfaces
pp. 1379-1385(7)
Authors: Silva, Sónia; Teixeira, Pilar; Oliveira, Rosário; Azeredo, Joana

Inhibition of Listeria monocytogenes Growth in Cured Ready-to-Eat Meat Products by Use of Sodium Benzoate and Sodium Diacetate
pp. 1386-1392(7)
Authors: Seman, D.L.; Quickert, S.C.; Borger, A.C.; Meyer, J.D.

Survival of Bacillus cereus Vegetative Cells during Spanish-Style Fermentation of Conservolea Green Olives
pp. 1393-1400(8)
Authors: Panagou, Efstathios Z.; Tassou, Chrysoula C.; Vamvakoula, Panayota; Saravanos, Eleftherios K.A.; Nychas, George-John E.

Antibacterial Effects of Long-Chain Polyphosphates on Selected Spoilage and Pathogenic Bacteria
pp. 1401-1405(5)
Authors: Obritsch, Jeremy A.; Ryu, Dojin; Lampila, Lucina E.; Bullerman, Lloyd B.

Microbial Spoilage of Date Rutab Collected from the Markets of Al-Hofuf City in the Kingdom of Saudi Arabia
pp. 1406-1411(6)
Author: Hamad, Siddig Hussein

Individual Effects of Sodium, Potassium, Calcium, and Magnesium Chloride Salts on Lactobacillus pentosus and Saccharomyces cerevisiae Growth
pp. 1412-1421(10)
Authors: Bautista-Gallego, J.; Arroyo-López, F.N.; Durán-Quintana, M.C.; Garrido-Fernández, A.

A Simple Chemical Method Reduces Ochratoxin A in Contaminated Cocoa Shells
pp. 1422-1426(5)
Authors: Amézqueta, S.; González-Peñas, E.; Lizarraga, T.; Murillo-Arbizu, M.; de Cerain, A. López

Determination of Norovirus Contamination in Oysters from Two Commercial Harvesting Areas over an Extended Period, Using Semiquantitative Real-Time Reverse Transcription PCR
pp. 1427-1433(7)
Authors: Lowther, James A.; Henshilwood, Kathleen; Lees, David N.

Development of a DNA Microarray for the Simultaneous Detection and Genotyping of Noroviruses
pp. 1434-1441(8)
Authors: Pagotto, Franco; Corneau, Nathalie; Mattison, Kirsten; Bidawid, Sabah

A Qualitative Assessment of Toxoplasma gondii Risk in Ready-to-Eat Smallgoods Processing
pp. 1442-1452(11)
Authors: Mie, Tanya; Pointon, Andrew M.; Hamilton, David R.; Kiermeier, Andreas

Hydrolysis under High Hydrostatic Pressure as a Means To Reduce the Binding of β-Lactoglobulin to Immunoglobulin E from Human Sera
pp. 1453-1459(7)
Authors: Chicón, R.; Belloque, J.; Alonso, E.; Martín-Álvarez, P.J.; López-Fandiño, R.

Salmonella Prevalence in Seafood Imported into Japan
pp. 1460-1464(5)
Authors: Asai, Y.; Kaneko, M.; Ohtsuka, K.; Morita, Y.; Kaneko, S.; Noda, H.; Furukawa, I.; Takatori, K.; Hara-Kudo, Y.

Antimicrobial Effect of Water-Soluble Muscadine Seed Extracts on Escherichia coli O157:H7
pp. 1465-1468(4)
Authors: Kim, T.J.; Weng, W.L.; Stojanovic, J.; Lu, Y.; Jung, Y.S.; Silva, J.L.

Transcription Analysis of stx1, marA, and eaeA Genes in Escherichia coli O157:H7 Treated with Sodium Benzoate
pp. 1469-1474(6)
Authors: Critzer, Faith J.; D'Souza, Doris H.; Golden, David A.

Effectiveness of Icing as a Postharvest Treatment for Control of Vibrio vulnificus and Vibrio parahaemolyticus in the Eastern Oyster (Crassostrea virginica)
pp. 1475-1480(6)
Authors: Melody, Kevin; Senevirathne, Reshani; Janes, Marlene; Jaykus, Lee Ann; Supan, John

Role of Sigma B Factor in the Alkaline Tolerance Response of Listeria monocytogenes 10403S and Cross-Protection against Subsequent Ethanol and Osmotic Stress
pp. 1481-1485(5)
Authors: Giotis, Efstathios S.; Julotok, Mudcharee; Wilkinson, Brian J.; Blair, Ian S.; McDowell, David A.

Prevalence of Antibiotic-Resistant Bacteria in Herbal Products
pp. 1486-1490(5)
Authors: Brown, Joseph C.; Jiang, Xiuping

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread
pp. 1491-1495(5)
Authors: Di Cagno, Raffaella; Rizzello, Carlo G.; De Angelis, Maria; Cassone, Angela; Giuliani, Giammaria; Benedusi, Anna; Limitone, Antonio; Surico, Rosalinda F.; Gobbetti, Marco

Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System
pp. 1496-1499(4)
Authors: Nunez, Y.P.; Pueyo, E.; Carrascosa, A.V.; Martínez-Rodríguez, A.J.

Identification of Fumonisin B2, HT-2 Toxin, Patulin, and Zearalenone in Dried Figs by Liquid Chromatography-Time-of-Flight Mass Spectrometry and Liquid Chromatography-Mass Spectrometry
pp. 1500-1504(5)
Authors: Şenyuva, H.Z.; Gilbert, J.

Comparison of Analytical Methods for the Detection of Central Nervous System Tissue in Ground Beef
pp. 1505-1509(5)
Authors: Lim, Dong Gyun; Jo, Cheorun; Lee, Mooha

Insights into the Role of Quorum Sensing in Food Spoilage
pp. 1510-1525(16)
Authors: Ammor, Mohammed Salim; Michaelidis, Christos; Nychas, George-John E.

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