Journal of Food Protection®

Evaluation of Treatments for Elimination of Foodborne Pathogens on the Surface of Leaves and Roots of Lettuce (Lactuca sativa L.)
pp. 228-234(7)
Authors: Zhang, Guodong; Ma, Li; Beuchat, Larry R.; Erickson, Marilyn C.; Phelan, Vanessa H.; Doyle, Michael P.

Inactivation of Escherichia coli O157:H7 in Single-Strength Lemon and Lime Juices
pp. 235-240(6)
Authors: Enache, Elena; Chen, Yuhuan; Elliott, Philip H.

Oral and Rectal Administration of Bacteriophages for Control of Escherichia coli O157:H7 in Feedlot Cattle
pp. 241-250(10)
Authors: Rozema, Erica A.; Stephens, Tyler P.; Bach, Susan J.; Okine, Erasmus K.; Johnson, Roger P.; Stanford, Kim; McAllister, Tim A.

Evaluation of Potential for Inhibition of Growth of Escherichia coli O157:H7 and Multidrug-Resistant Salmonella Serovars in Raw Beef by Addition of a Presumptive Lactobacillus sakei Ground Beef Isolate
pp. 251-259(9)
Authors: Ruby, John R.; Ingham, Steven C.

Use of Enterobacteriaceae Analysis Results for Predicting Absence of Salmonella Serovars on Beef Carcasses
pp. 260-266(7)
Authors: Ruby, John R.; Ingham, Steven C.

Effects of In-Feed Egg Yolk Antibodies on Salmonella Shedding, Bacterial Antibiotic Resistance, and Health of Pigs
pp. 267-273(7)
Authors: Mathew, Alan G.; Rattanatabtimtong, Sukanya; Nyachoti, Charles M.; Fang, Lin

Estimation of Prevalence of Salmonella on Pig Carcasses and Pork Joints, Using a Quantitative Risk Assessment Model Aided by Meta-Analysis
pp. 274-285(12)
Authors: Barron, Ursula Gonzales; Soumpasis, Ilias; Butler, Francis; Prendergast, Deirdre; Duggan, Sharon; Duffy, Geraldine

An Appraisal of the Use of Meat-Juice Serology Monitoring Data for Estimating Prevalence of Cecal Salmonella Carriage of Pigs at Slaughter by Means of Herd-Level and Animal-Level Simulation
pp. 286-294(9)
Authors: Barron, Ursula Gonzales; Soumpasis, Ilias; Butler, Francis; Duffy, Geraldine

Fluorescent Protein-Marked Escherichia coli Biotype I Strains as Surrogates for Enteric Pathogens in Validation of Beef Carcass Interventions
pp. 295-303(9)
Authors: Cabrera-Diaz, Elisa; Moseley, Tiffany M.; Lucia, Lisa M.; Dickson, James S.; Castillo, Alejandro; Acuff, Gary R.

Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin during Temperature Abuse
pp. 304-314(11)
Author: Oscar, T.P.

Inactivation of Salmonella and Escherichia coli O157:H7 on Sliced and Whole Tomatoes by Allyl Isothiocyanate, Carvacrol, and Cinnamaldehyde in Vapor Phase
pp. 315-324(10)
Authors: Obaidat, Mohammad M.; Frank, Joseph F.

Antipathogenic Properties of Green Tea Polyphenol Epigallocatechin Gallate at Concentrations below the MIC against Enterohemorrhagic Escherichia coli O157:H7
pp. 325-331(7)
Authors: Lee, Kang-Mu; Kim, Wan-Seok; Lim, Jeesun; Nam, Sunyoung; Youn, Min; Nam, Seong-Won; Kim, Younghoon; Kim, Sae-Hun; Park, Woojun; Park, Sungsu

Occurrence and Levels of Fecal Indicators and Pathogenic Bacteria in Market-Ready Recycled Organic Matter Composts
pp. 332-339(8)
Authors: Brinton, W.F.; Storms, P.; Blewett, T.C.

Evaluation of an Antimicrobial Ingredient Prepared from a Lactobacillus acidophilus Casein Fermentate against Enterobacter sakazakii
pp. 340-346(7)
Authors: Hayes, M.; Barrett, E.; Ross, R.P.; Fitzgerald, G.F.; Hill, C.; Stanton, C.

Reduction of Listeria on Ready-to-Eat Sausages after Exposure to a Combination of Pulsed Light and Nisin
pp. 347-353(7)
Authors: Uesugi, Aaron R.; Moraru, Carmen I.

Assessment of Antistaphylococcal Activity of Partially Purified Fractions and Pure Compounds from Eleutherine americana
pp. 354-359(6)
Authors: Ifesan, Beatrice Olawumi; Hamtasin, Chulida; Mahabusarakam, Wilawan; Voravuthikunchai, Supayang Piyawan

Susceptibilities of Bacillus subtilis, Bacillus cereus, and Avirulent Bacillus anthracis Spores to Liquid Biocides
pp. 360-364(5)
Authors: Hilgren, J.; Swanson, K.M.J.; Diez-Gonzalez, F.; Cords, B.

Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon
pp. 365-374(10)
Authors: Matamoros, S.; Leroi, F.; Cardinal, M.; Gigout, F.; Chadli, F. Kasbi; Cornet, J.; Prévost, H.; Pilet, M.F.

Group I Clostridium botulinum Strains Show Significant Variation in Growth at Low and High Temperatures
pp. 375-383(9)
Authors: Hinderink, Katja; Lindström, Miia; Korkeala, Hannu

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?
pp. 384-391(8)
Authors: Cates, Sheryl C.; Muth, Mary K.; Karns, Shawn A.; Penne, Michael A.; Stone, Carmily N.; Harrison, Judy E.; Radke, Vincent J.

Inactivation of Yersinia pseudotuberculosis, as a Surrogate for Yersinia pestis, by Liquid Biocides in the Presence of Food Residue
pp. 392-398(7)
Authors: Hilgren, J.; Swanson, K.M.J.; Diez-Gonzalez, F.; Cords, B.

Escherichia coli Thermal Inactivation Relative to Physiological State
pp. 399-402(4)
Authors: Black, D. Glenn; Harte, Federico; Davidson, P. Michael

Fate of Surface-Inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on Kippered Beef during Extended Storage at Refrigeration and Abusive Temperatures
pp. 403-407(5)
Authors: Jacob, Renata; Porto-Fett, Anna C.S.; Call, Jeffrey E.; Luchansky, John B.

Pilot-Scale Continuous Ultrasonic Cleaning Equipment Reduces Listeria monocytogenes Levels on Conveyor Belts
pp. 408-411(4)
Authors: Tolvanen, Riina; Lundén, Janne; Hörman, Ari; Korkeala, Hannu

Hydrogen Peroxide Vapor: A Novel Method for the Environmental Control of Lactococcal Bacteriophage
pp. 412-414(3)
Authors: Otter, Jonathan A.; Budde-Niekiel, Andrea

A Microbiological Survey of Selected Alberta-Grown Fresh Produce from Farmers' Markets in Alberta, Canada
pp. 415-420(6)
Authors: Bohaychuk, V.M.; Bradbury, R.W.; Dimock, R.; Fehr, M.; Gensler, G.E.; King, R.K.; Rieve, R.; Barrios, P. Romero

Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil
pp. 421-424(4)
Authors: Moreira, P.L.; Lourenção, T.B.; Pinto, J.P.A.N.; Rall, V.L.M.

Modeling Food Spoilage in Microbial Risk Assessment
pp. 425-427(3)
Author: Koutsoumanis, Konstantinos

Manual Squeezing as an Alternative to Mechanical Stomaching in Preparing Beef Carcass Sponge Samples for Microbiological Analysis
pp. 428-430(3)
Authors: Ingham, Steven C.; Algino, Ryan J.; Ingham, Barbara H.; Ruby, John R.

Food Safety Knowledge Retention Study
pp. 431-435(5)
Authors: Hislop, Nyall; Shaw, Keara

Fumonisins B₁ and B₂ in Agricultural Products Consumed in South Korea: An Exposure Assessment
pp. 436-440(5)
Authors: Seo, Eunkyoung; Yoon, Yohan; Kim, Kyeongyeol; Shim, Won-Bo; Kuzmina, Nina; Oh, Keum-Soon; Lee, Jong-Ok; Kim, Dong-Sul; Suh, Junghyuck; Lee, Soo-Hyung; Chung, Kee-Hey; Chung, Duck-Hwa

Chagas' Disease as a Foodborne Illness
pp. 441-446(6)
Authors: Pereira, Karen Signori; Schmidt, Flávio Luis; Guaraldo, Ana M.A.; Franco, Regina M.B.; Dias, Viviane L.; Passos, Luiz A.C.