Journal of Food Protection®

Lack of Internalization of Escherichia coli O157:H7 in Lettuce (Lactuca sativa L.) after Leaf Surface and Soil Inoculation
pp. 2028-2037(10)
Authors: Zhang, Guodong; Ma, Li; Beuchat, Larry R.; Erickson, Marilyn C.; Phelan, Vanessa H.; Doyle, Michael P.

Fate of Escherichia coli O157:H7 in the Presence of Indigenous Microorganisms on Commercially Packaged Baby Spinach, as Impacted by Storage Temperature and Time
pp. 2038-2045(8)
Authors: Luo, Yaguang; He, Qiang; McEvoy, James L.; Conway, William S.

Inactivation of Escherichia coli O157:H7 on the Intact and Damaged Portions of Lettuce and Spinach Leaves by Using Allyl Isothiocyanate, Carvacrol, and Cinnamaldehyde in Vapor Phase
pp. 2046-2055(10)
Authors: Obaidat, Mohammad M.; Frank, Joseph F.

Lethality of Home-Style Dehydrator Processes against Escherichia coli O157:H7 and Salmonella Serovars in the Manufacture of Ground-and-Formed Beef Jerky and the Potential for Using a Pathogen Surrogate in Process Validation
pp. 2056-2064(9)
Authors: Borowski, A.G.; Ingham, S.C.; Ingham, B.H.

Simultaneous Enrichment of Shiga Toxin-Producing Escherichia coli O157 and O26 and Salmonella in Food Samples Using Universal Preenrichment Broth
pp. 2065-2070(6)
Authors: Kanki, Masashi; Seto, Kazuko; Sakata, Junko; Harada, Tetsuya; Kumeda, Yuko

Isolation of Salmonella enterica in Laying-Hen Flocks and Assessment of Eggshell Contamination in France
pp. 2071-2077(7)
Authors: Chemaly, Marianne; Huneau-Salaün, Adeline; Labbe, Annie; Houdayer, Catherine; Petetin, Isabelle; Fravalo, Philippe

General Regression Neural Network and Monte Carlo Simulation Model for Survival and Growth of Salmonella on Raw Chicken Skin as a Function of Serotype, Temperature, and Time for Use in Risk Assessment
pp. 2078-2087(10)
Author: Oscar, Thomas P.

Survival of Salmonella in Processed Chicken Products during Frozen Storage
pp. 2088-2092(5)
Authors: Dominguez, Silvia A.; Schaffner, Donald W.

Comparing the Effect of Various Contamination Levels for Salmonella in Chicken Meat Preparations on the Probability of Illness in Belgium
pp. 2093-2105(13)
Authors: Uyttendaele, Mieke; Baert, Katleen; Grijspeerdt, Koen; De Zutter, Lieven; Horion, Benoit; Devlieghere, Frank; Heyndrickx, Marc; Debevere, Johan

Evaluation of DNA Colony Hybridization and Real-Time PCR for Detection of Vibrio parahaemolyticus and Vibrio vulnificus in Postharvest-Processed Oysters
pp. 2106-2109(4)
Authors: Jones, Jessica L.; Noe, Kathy E.; Byars, Robin; DePaola, Angelo

Survey of Postharvest-Processed Oysters in the United States for Levels of Vibrio vulnificus and Vibrio parahaemolyticus
pp. 2110-2113(4)
Authors: DePaola, Angelo; Jones, Jessica L.; Noe, Kathy E.; Byars, Robin H.; Bowers, John C.

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods
pp. 2114-2124(11)
Authors: Ingham, Steven C.; Vang, Song; Levey, Ben; Fahey, Lisa; Norback, John P.; Fanslau, Melody A.; Senecal, Andre G.; Burnham, Greg M.; Ingham, Barbara H.

Adherence Characteristics of Listeria Strains Isolated from Three Ready-to-Eat Meat Processing Plants
pp. 2125-2131(7)
Authors: Kushwaha, Kalpana; Muriana, Peter M.

Development and Validation of an Extensive Growth and Growth Boundary Model for Listeria monocytogenes in Lightly Preserved and Ready-to-Eat Shrimp
pp. 2132-2143(12)
Authors: Mejlholm, Ole; Dalgaard, Paw

Dose of UV Light Required To Inactivate Listeria monocytogenes in Distilled Water, Fresh Brine, and Spent Brine
pp. 2144-2150(7)
Authors: McKinney, Julie; Williams, Robert C.; Boardman, Gregory D.; Eifert, Joseph D.; Sumner, Susan S.

Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example
pp. 2151-2161(11)
Authors: Crouch, Edmund A.; LaBarre, David; Golden, Neal J.; Kause, Janell R.; Dearfield, Kerry L.

Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses
pp. 2162-2169(8)
Authors: Belletti, Nicoletta; Gatti, Monica; Bottari, Benedetta; Neviani, Erasmo; Tabanelli, Giulia; Gardini, Fausto

Prediction of Deoxynivalenol Content in Dutch Winter Wheat
pp. 2170-2177(8)
Authors: Franz, Eelco; Booij, Kees; van der Fels-Klerx, Ine

Anion-Exchange Filtration and Real-Time PCR for the Detection of a Norovirus Surrogate in Food
pp. 2178-2183(6)
Authors: Morales-Rayas, Rocío; Wolffs, Petra F.G.; Griffiths, Mansel W.

Risk Assessment of Cryptosporidium and Giardia in Water Irrigating Fresh Produce in Mexico
pp. 2184-2188(5)
Authors: Mota, Alain; Mena, Kristina D.; Soto-Beltran, Marcela; Tarwater, Patrick M.; Cháidez, Cristóbal

Residue Depletion of Doramectin in Rabbit Tissues after Subcutaneous Administration
pp. 2189-2194(6)
Authors: Shen, Jianzhong; Li, Na; Jiang, Haiyang; Li, Jiancheng; Rao, Qinxiong; Guo, Liming; Shi, Weimin; Ding, Shuangyang

Performance Comparison of a fliC_h7 Real-Time PCR Assay with an H7 Latex Agglutination Test for Confirmation of the H Type of Escherichia coli O157:H7
pp. 2195-2197(3)
Authors: Narang, Neelam; Fratamico, Pina M.; Tillman, Glenn; Pupedis, Kitty; Cray, William C.

A Rapid Screen of Broth Enrichments for Salmonella enterica Serovars Enteritidis, Hadar, Heidelberg, and Typhimurium by Using an Allelotyping Multiplex PCR That Targets O- and H-Antigen Alleles
pp. 2198-2201(4)
Authors: Hong, Yang; Liu, Tongrui; Lee, Margie D.; Hofacre, Charles L.; Maier, Marie; White, David G.; Ayers, Sherry; Wang, Lihua; Berghaus, Roy; Maurer, John

Evaluation of Associations between Feed Withdrawal and Other Management Factors with Salmonella Contamination of Broiler Chickens at Slaughter in Alberta
pp. 2202-2207(6)
Authors: Mainali, C.; Gensler, G.; McFall, M.; King, R.; Irwin, R.; Senthilselvan, A.

Validation of a Lactic Acid- and Citric Acid-Based Antimicrobial Product for the Reduction of Escherichia coli O157:H7 and Salmonella on Beef Tips and Whole Chicken Carcasses
pp. 2208-2211(4)
Authors: Laury, A.M.; Alvarado, M.V.; Nace, G.; Alvarado, C.Z.; Brooks, J.C.; Echeverry, A.; Brashears, M.M.

Effect of Thermal Processing during Yogurt Production upon the Detection of Staphylococcal Enterotoxin B
pp. 2212-2216(5)
Authors: Principato, Maryann; Boyle, Thomas; Njoroge, Joyce; Jones, Robert L.; O'Donnell, Michael

Microbiological Quality of Saffron from the Main Producer Countries
pp. 2217-2220(4)
Authors: Cosano, Inmaculada; Pintado, Concepción; Acevedo, Olga; Novella, José Luis; Alonso, Gonzalo Luis; Carmona, Manuel; de la Rosa, Carmen; Rotger, Rafael

Application of Food Safety Management Systems (ISO 22000/HACCP) in the Turkish Poultry Industry: A Comparison Based on Enterprise Size
pp. 2221-2225(5)
Authors: Kök, M. Samil