Journal of Food Protection®

Source Tracking of Escherichia coli O157:H7 and Salmonella Contamination in the Lairage Environment at Commercial U. S. Beef Processing Plants and Identification of an Effective Intervention
pp. 1752-1760(9)
Authors: Arthur, Terrance M.; Bosilevac, Joseph M.; Brichta-Harhay, Dayna M.; Kalchayanand, Norasak; King, David A.; Shackelford, Steven D.; Wheeler, Tommy L.; Koohmaraie, Mohammad

Associations between the Presence and Magnitude of Escherichia coli O157 in Feces at Harvest and Contamination of Preintervention Beef Carcasses
pp. 1761-1767(7)
Authors: Fox, J.T.; Renter, D.G.; Sanderson, M.W.; Nutsch, A.L.; Shi, X.; Nagaraja, T.G.

Effects of Using Reduced Volumes of Nonselective Enrichment Medium in Methods for the Detection of Escherichia coli O157:H7 from Raw Beef
pp. 1768-1773(6)
Authors: Bosilevac, Joseph; Koohmaraie, Mohammad M.

Detection of Virulence-Associated Genes in Escherichia coli O157 and Non-O157 Isolates from Beef Cattle, Humans, and Chickens
pp. 1774-1784(11)
Authors: Lefebvre, Brigitte; Diarra, Moussa S.; Moisan, Hélène; Malouin, François

An Approach for Mapping the Number and Distribution of Salmonella Contamination on the Poultry Carcass
pp. 1785-1790(6)
Author: Oscar, T.P.

Longitudinal Study of Prevalence of Campylobacter jejuni and Campylobacter coli from Turkeys and Swine Grown in Close Proximity
pp. 1791-1796(6)
Authors: Wright, S.L.; Carver, D.K.; Siletzky, R.M.; Romine, S.; Morrow, W.E.M.; Kathariou, S.

Performance and Intestinal Coliform Counts in Weaned Piglets Fed a Probiotic Culture (Lactobacillus casei subsp. casei CECT 4043) or an Antibiotic
pp. 1797-1805(9)
Authors: Bernárdez, Paula Fajardo; González, Clara Fucinosños; Méndez Batá, Jesús; Castro, Lorenzo Pastrana; Guerra, Nelson Pérez

Evaluating the Growth of Listeria monocytogenes in Refrigerated Ready-to-Eat Frankfurters: Influence of Strain, Temperature, Packaging, Lactate and Diacetate, and Background Microflora
pp. 1806-1816(11)
Authors: Pal, Amit; Labuza, Theodore P.; Diez-Gonzalez, Francisco

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages
pp. 1817-1827(11)
Authors: Ravyts, Frédéric; Barbuti, Silvana; Frustoli, Maria Angela; Parolari, Giovanni; Saccani, Giovanna; de Vuyst, Luc; Leroy, Frédéric

Dynamic Modeling of Listeria monocytogenes Growth in Pasteurized Vanilla Cream after Postprocessing Contamination
pp. 1828-1834(7)
Authors: Panagou, Efstathios Z.; Nychas, George-John E.

Modeling Survival of Listeria monocytogenes in the Traditional Greek Soft Cheese Katiki
pp. 1835-1845(11)
Authors: Mataragas, Marios; Stergiou, Virginia; Nychas, George-John E.

Efficacy of Plant Essential Oils against Foodborne Pathogens and Spoilage Bacteria Associated with Ready-to-Eat Vegetables: Antimicrobial and Sensory Screening
pp. 1846-1854(9)
Authors: Gutierrez, Jorge; Rodriguez, Gabriel; Barry-Ryan, Catherine; Bourke, Paula

Characteristics of Enterotoxin H-Producing Staphylococcus aureus Isolated from Clinical Cases and Properties of the Enterotoxin Productivity
pp. 1855-1860(6)
Authors: Sakai, Fumihiko; Ihara, Hideshi; Aoyama, Kenji; Igarashi, Hideo; Yanahira, Shuichi; Ohkubo, Tatsuro; Asao, Tsutomu; Kozaki, Shunji

Enhanced Inactivation of Foodborne Pathogenic and Spoilage Bacteria by FD&C Red No. 3 and Other Xanthene Derivatives during Ultrahigh Pressure Processing
pp. 1861-1867(7)
Authors: Waite, Joy; Yousef, Ahmed E.

Detection of Abrin in Food Using Enzyme-Linked Immunosorbent Assay and Electrochemiluminescence Technologies
pp. 1868-1874(7)
Authors: Garber, Eric A.E.; Walker, Jennifer L.; O'Brien, Thomas W.

Toxicity and Detection of Ricin and Abrin in Beverages
pp. 1875-1883(9)
Author: Garber, Eric A.E.

Assessment of the Colorimetric and Fluorometric Assays for Alkaline Phosphatase Activity in Cow's, Goat's, and Sheep's Milk
pp. 1884-1888(5)
Authors: Klotz, V.; Hill, Art; Warriner, K.; Griffiths, M.; Odumeru, J.

Efficiency of Whole and Skimmed Powdered Milk for Trapping Volatile Compounds Released from Plastic Containers in High-Temperature Applications
pp. 1889-1897(9)
Authors: López, P.; Batlle, R.; Salafranca, J.; Nerín, C.

Domestic Refrigeration Practices with Emphasis on Hygiene: Analysis of a Survey and Consumer Recommendations
pp. 1898-1904(7)
Authors: Lagendijk, Emmanuelle; Asséré, Adrien; Derens, Evelyne; Carpentier, Brigitte

Multiplication of Salmonella Enteritidis on the Yolk Membrane and Penetration to the Yolk Contents at 30 C in an In Vitro Egg Contamination Model
pp. 1905-1909(5)
Authors: Gast, Richard K.; Guraya, Rupa; Guard-Bouldin, Jean; Holt, Peter S.

Tracing the Contamination Origin of Coliform Bacteria in Two Small Food-Processing Factories
pp. 1910-1914(5)
Authors: Tominaga, Tatsuya; Sekine, Masahiro; Oyaizu, Hiroshi

Modeling the Physiological State of the Inoculum and CO₂ Atmosphere on the Lag Phase and Growth Rate of Listeria monocytogenes
pp. 1915-1918(4)
Authors: de Jesús, Antonio J.; Whiting, Richard C.

Microbial Populations on Hides of Grazing Steers in a Forage-Based Production System in Uruguay
pp. 1919-1921(3)
Authors: Rovira, Pablo J.; Velazco, José I.

Effect of a Reactive Oxygen Species-Generating System for Control of Airborne Microorganisms in a Meat-Processing Environment
pp. 1922-1925(4)
Authors: Patel, J.R.; Nou, X.

Antibacterial Activity of Xanthorrhizol Isolated from Curcuma xanthorrhiza Roxb. against Foodborne Pathogens
pp. 1926-1930(5)
Authors: Lee, Lee Young; Shim, Jae-Seok; Rukayadi, Yaya; Hwang, Jae-Kwan

Detection of Deoxynivalenol Contamination in Wheat Products in Thailand
pp. 1931-1933(3)
Authors: Poapolathep, Amnart; Poapolathep, Saranya; Klangkaew, Narumol; Sugita-Konishi, Yoshiko; Kumagai, Susumu

Electrolyzed Water and Its Application in the Food Industry
pp. 1934-1947(14)
Authors: Hricova, D.; Stephan, R.; Zweifel, C.