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First published in 1937, the Journal of Food Protection®, is a refereed 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 is 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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Publisher: International Association for Food Protection

Volume 72, Number 8, August 2009
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Thermal Inactivation of Salmonella in Peanut Butter
pp. 1596-1601(6)
Authors: Ma, Li; Zhang, Guodong; Gerner-Smidt, Peter; Mantripragada, Vijaya; Ezeoke, Ifeoma; Doyle, Michael P.

Thermal Inactivation Kinetics for Salmonella Enteritidis PT30 on Almonds Subjected to Moist-Air Convection Heating
pp. 1602-1609(8)
Authors: Jeong, Sanghyup; Marks, Bradley P.; Orta-Ramirez, Alicia

Prevalence, Serotype, and Antimicrobial Resistance of Salmonella on Broiler Carcasses Postpick and Postchill in 20 U.S. Processing Plants
pp. 1610-1615(6)
Authors: Berrang, M.E.; Bailey, J.S.; Altekruse, S.F.; Shaw, W.K.; Patel, B.L.; Meinersmann, R.J.; Fedorka-Cray, P.J.

Validation of Intervention Strategies To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef
pp. 1616-1623(8)
Authors: Echeverry, Alejandro; Brooks, J. Chance; Miller, Markus F.; Collins, Jesse A.; Loneragan, Guy H.; Brashears, Mindy M.

Prevalence and Level of Escherichia coli O157:H7 in Feces and on Hides of Feedlot Steers Fed Diets with or without Wet Distillers Grains with Solubles
pp. 1624-1633(10)
Authors: Wells, J.E.; Shackelford, S.D.; Berry, E.D.; Kalchayanand, N.; Guerini, M.N.; Varel, V.H.; Arthur, T.M.; Bosilevac, J.M.; Freetly, H.C.; Wheeler, T.L.; Ferrell, C.L.; Koohmaraie, M.

Effect of Acid Stress, Antibiotic Resistance, and Heat Shock on the Resistance of Listeria monocytogenes to UV Light When Suspended in Distilled Water and Fresh Brine
pp. 1634-1640(7)
Authors: McKinney, Julie M.; Williams, Robert C.; Boardman, Gregory D.; Eifert, Joseph D.; Sumner, Susan S.

Quantitative Microbial Risk Assessment for Staphylococcus aureus and Staphylococcus Enterotoxin A in Raw Milk
pp. 1641-1653(13)
Authors: Heidinger, Joelle C.; Winter, Carl K.; Cullor, James S.

Assay of Enterocin AS-48 for Inhibition of Foodborne Pathogens in Desserts
pp. 1654-1659(6)
Authors: Martinez Viedma, Pilar; Abriouel, Hikmate; Ben Omar, Nabil; Lucas López, Rosario; Valdivia, Eva; Gálvez, Antonio

Synergistic Antifungal Activity of Sodium Hypochlorite, Hydrogen Peroxide, and Cupric Sulfate against Penicillium digitatum
pp. 1660-1665(6)
Authors: Cerioni, Luciana; Rapisarda, Viviana Andrea; Hilal, Mirna; Prado, Fernando Eduardo; Rodríguez-Montelongo, Luisa

Toxicological Assessment of Penicillium nalgiovense Strains for Use as Starter Cultures in the Manufacture of Dry Fermented Sausages
pp. 1666-1670(5)
Authors: Ludemann, Vanesa; Pose, Graciela; Moavro, Alfonsina; Maliaviabarrena, Maria G.; Fandiño, Rosario; Ripoll, Giselle; Basílico, Juan C.; Pardo, Alejandro G.

Effect of Gutting on Microbial Loads, Sensory Properties, and Volatile and Biogenic Amine Contents of European Hake (Merluccius merluccius var. mediterraneus) Stored in Ice
pp. 1671-1676(6)
Authors: Baixas-Nogueras, Sonia; Bover-Cid, Sara; Veciana-Nogués, M. Teresa; Vidal-Carou, M. Carmen

Polychlorinated Biphenyls, Organochlorine Pesticides, and Polycyclic Aromatic Hydrocarbons in Wild, Farmed, and Frozen Marine Seafood Marketed in Campania, Italy
pp. 1677-1685(9)
Authors: Cirillo, T.; Viscardi, V.; Fasano, E.; Farina, A.; Amodio-Cocchieri, R.

Acaricidal Activities of Major Constituents of Essential Oil of Juniperus chinensis Leaves against House Dust and Stored Food Mites
pp. 1686-1691(6)
Authors: Lee, Chi-Hoon; Park, Joon-Moh; Song, Ha-Yun; Jeong, Eun-Young; Lee, Hoi-Seon

Tomato Handling Practices in Restaurants
pp. 1692-1698(7)
Authors: Kirkland, Elizabeth; Green, Laura R.; Stone, Carmily; Reimann, Dave; Nicholas, Dave; Mason, Ryan; Frick, Roberta; Coleman, Sandra; Bushnell, Lisa; Blade, Henry; Radke, Vincent; Selman, Carol; The EHS-Net Working Group,

Changes in Cell Surface Properties of Shiga Toxigenic Escherichia coli by Quercus infectoria G. Olivier
pp. 1699-1704(6)
Authors: Voravuthikunchai, Supayang Piyawan; Suwalak, Sakol

Verocytotoxin-Producing Escherichia coli O26 in Raw Water Buffalo (Bubalus bubalis) Milk Products in Italy
pp. 1705-1708(4)
Authors: Lorusso, Vanessa; Dambrosio, Angela; Quaglia, Nicoletta Cristiana; Parisi, Antonio; La Salandra, Giovanna; Lucifora, Giuseppe; Mula, Giuseppina; Virgilio, Sebastiano; Carosielli, Leonardo; Rella, Addolorata; Dario, Marco; Normanno, Giovanni

Prevalence of Verotoxigenic Escherichia coli O157:H7 in Fecal and Ear Samples from Slaughtered Cattle in Sweden
pp. 1709-1712(4)
Authors: Boqvist, Sofia; Aspan, Anna; Eriksson, Erik

Prevalence and Antimicrobial Resistance Profiles of Escherichia coli O157:H7 and Salmonella Isolated from Feedlot Lambs
pp. 1713-1717(5)
Authors: Edrington, Tom S.; Long, Melissa; Ross, Tim T.; Thomas, Jack D.; Callaway, Todd R.; Anderson, Robin C.; Craddock, Frank; Salisbury, Mike W.; Nisbet, David J.

Detection of Campylobacter from Poultry Carcass Skin Samples at Slaughter in Southern Italy
pp. 1718-1721(4)
Authors: Pepe, Tiziana; De Dominicis, Rosaria; Esposito, Giuseppina; Ventrone, Iole; Fratamico, Pina M.; Cortesi, Maria Luisa

Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets
pp. 1722-1726(5)
Authors: Pao, S.; Ettinger, M.R.

Survival of Escherichia coli O157:H7 in Ground Beef after Sublethal Heat Shock and Subsequent Isothermal Cooking
pp. 1727-1731(5)
Authors: Wiegand, K.M.; Ingham, S.C.; Ingham, B.H.

Low Occurrence of Clostridium difficile in Retail Ground Meat in Sweden
pp. 1732-1734(3)
Authors: Martirani Von Abercron, Sophie Marie; Karlsson, Frida; Trowald Wigh, Gunilla; Wierup, Martin; Krovacek, Karel

Antimicrobial Activity of Chitosan against Campylobacter spp. and Other Microorganisms and Its Mechanism of Action
pp. 1735-1738(4)
Authors: Ganan, M.; Carrascosa, A.V.; Martínez-Rodríguez, A.J.

Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage
pp. 1739-1743(5)
Author: Hampikyan, Hamparsun

In Vitro Antimicrobial and Antioxidant Activity of Commercial Rosemary Extract Formulations
pp. 1744-1752(9)
Authors: Klančnik, Anja; Guzej, Bernarda; Hadolin Kolar, Majda; Abramovič, Helena; Smole Možina, Sonja

Norovirus on Swabs Taken from Hands Illustrate Route of Transmission: A Case Study
pp. 1753-1755(3)
Authors: Boxman, Ingeborg; Dijkman, Remco; Verhoef, Linda; Maat, Angelique; van Dijk, Geert; Vennema, Harry; Koopmans, Marion

Infectivity of Toxoplasma gondii in Northern Traditional (Country) Foods Prepared with Meat from Experimentally Infected Seals
pp. 1756-1760(5)
Authors: Forbes, Lorry B.; Measures, Lena; Gajadhar, Alvin

Occurrence of Aflatoxin M1 in Pasteurized Milk of the School Milk Project in Thailand
pp. 1761-1763(3)
Authors: Ruangwises, Suthep; Ruangwises, Nongluck

Impact of Food Processing and Storage Conditions on Nitrate Content in Canned Vegetable-Based Infant Foods
pp. 1764-1768(5)
Authors: Tamme, T.; Reinik, M.; Roasto, M.; Meremäe, K.; Kiis, A.

Liquid Chromatographic Determination of the Cyanobacterial Toxin β-N-Methylamino-L-Alanine in Algae Food Supplements, Freshwater Fish, and Bottled Water
pp. 1769-1773(5)
Authors: Scott, Peter M.; Niedzwiadek, Barbara; Rawn, Dorothea F.K.; Lau, Ben P.Y.

Sample Preparation: The Forgotten Beginning
pp. 1774-1789(16)
Authors: Brehm-Stecher, Byron; Young, Charles; Jaykus, Lee-Ann; Tortorello, Mary Lou

Effects on the Microbiological Condition of Product of Decontaminating Treatments Routinely Applied to Carcasses at Beef Packing Plants
pp. 1790-1801(12)
Author: Gill, C.O.

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