Journal of Food Protection®

Quantitative and Qualitative Evaluation of Campylobacter spp. Contamination of Turkey Cecal Contents and Carcasses during and following the Slaughtering Process
pp. 1212-1218(7)
Authors: Bily, Lise; Petton, Julie; Lalande, Françoise; Rouxel, Sandra; Denis, Martine; Chemaly, Marianne; Salvat, Gilles; Fravalo, Philippe

Comparison of Enterotoxin Production and Phenotypic Characteristics between Emetic and Enterotoxic Bacillus cereus
pp. 1219-1224(6)
Authors: Kim, Jung-Beom; Kim, Jai-Moung; Kim, So-Yeong; Kim, Jong-Hyun; Park, Yong-Bae; Choi, Na-Jung; Oh, Deog-Hwan

Synergistic Effect of Chlorine Dioxide and Drying Treatments for Inactivating Escherichia coli O157:H7 on Radish Seeds
pp. 1225-1230(6)
Authors: Kim, Hoikyung; Kim, Haeyoung; Bang, Jihyun; Beuchat, Larry R.; Ryu, Jee-Hoon

Reduction of Multidrug-Resistant and Drug-Susceptible Salmonella in Ground Beef and Freshly Harvested Beef Briskets after Exposure to Commonly Used Industry Antimicrobial Interventions
pp. 1231-1237(7)
Authors: Hughes, M.K.; Yanamala, S.; San Francisco, M.; Loneragan, G.H.; Miller, M.F.; Brashears, M.M.

Reduction of Salmonella on Inoculated Almonds Exposed to Hot Oil
pp. 1238-1246(9)
Authors: Du, Wen-Xian; Abd, Shirin J.; McCarthy, Kathryn L.; Harris, Linda J.

Attachment and Colonization by Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus on Stone Fruit Surfaces and Survival through a Simulated Commercial Export Chain
pp. 1247-1256(10)
Authors: Collignon, Stacey; Korsten, Lise

Factors Affecting Infiltration and Survival of Salmonella on In-Shell Pecans and Pecan Nutmeats
pp. 1257-1268(12)
Authors: Beuchat, Larry R.; Mann, David A.

Soil versus Pond Ash Surfacing of Feedlot Pens: Occurrence of Escherichia coli O157:H7 in Cattle and Persistence in Manure
pp. 1269-1277(9)
Authors: Berry, Elaine D.; Wells, James E.; Arthur, Terrance M.; Woodbury, Bryan L.; Nienaber, John A.; Brown-Brandl, Tami M.; Eigenberg, Roger A.

Knowledge and Attitudes toward Food Safety and Use of Good Production Practices among Canadian Broiler Chicken Producers
pp. 1278-1287(10)
Authors: Young, Ian; Rajić, Andrijana; Letellier, Ann; Cox, Bill; Leslie, Mira; Sanei, Babak; McEwen, Scott A.

Immunomagnetic Separation of Vibrio vulnificus with Antiflagellar Monoclonal Antibody
pp. 1288-1293(6)
Authors: Jadeja, R.; Janes, M.E.; Simonson, J.G.

Microbial Stability and Safety of Traditional Greek Graviera Cheese: Characterization of the Lactic Acid Bacterial Flora and Culture-Independent Detection of Bacteriocin Genes in the Ripened Cheeses and Their Microbial Consortia
pp. 1294-1303(10)
Authors: Samelis, John; Kakouri, Athanasia; Pappa, Eleni C.; Matijašić, Bojana Bogovič; Georgalaki, Marina D.; Tsakalidou, Effie; Rogelj, Andirena

Oral Delivery Systems for Encapsulated Bacteriophages Targeted at Escherichia coli O157:H7 in Feedlot Cattle
pp. 1304-1312(9)
Authors: Stanford, K.; McAllister, T.A.; Niu, Y.D.; Stephens, T.P.; Mazzocco, A.; Waddell, T.E.; Johnson, R.P.

Prevalence of Arcobacter Species Isolated from Retail Meats in Korea
pp. 1313-1316(4)
Authors: Lee, Min Hwa; Cheon, Doo-Sung; Choi, Sunkeum; Lee, Bog-Hieu; Jung, Ji-Youn; Choi, Changsun

Prevalence and Antimicrobial Resistance in Campylobacter spp. Isolated from Retail Chicken in Two Health Units in Ontario
pp. 1317-1324(8)
Authors: Deckert, Anne; Valdivieso-Garcia, Alfonso; Reid-Smith, Richard; Tamblyn, Susan; Seliske, Patrick; Irwin, Rebecca; Dewey, Cate; Boerlin, Patrick; McEwen, Scott A.

Characterization of Borderline Oxacillin-Resistant Staphylococcus aureus Isolated from Food of Animal Origin
pp. 1325-1327(3)
Authors: Bystroń, Jarosław; Podkowik, Magdalena; Korzekwa, Kamila; Lis, Elżbieta; Molenda, Jerzy; Bania, Jacek

Aspects of the Microbiological Quality and Safety of Ready-to-Eat Foods in Sharjah Supermarkets in the United Arab Emirates
pp. 1328-1331(4)
Authors: Almualla, Najla A.; Laleye, Louis C.; Abushelaibi, Aisha A.; Al-Qassemi, Rasha A.; Wasesa, Abdulkadar A.; Baboucarr, Jobe

Absence of Anisakid Larvae in Farmed European Sea Bass (Dicentrarchus labrax L.) and Gilthead Sea Bream (Sparus aurata L.) in Southeast Spain
pp. 1332-1334(3)
Authors: Peñalver, J.; Dolores, E. María; Muñoz, P.

Prevalence and Antimicrobial Resistance of Yersinia enterocolitica and Yersinia pseudotuberculosis in Slaughter Pigs in Latvia
pp. 1335-1338(4)
Authors: Terentjeva, Margarita; Bērziņš, Aivars

Significance of Sample Weight and Enrichment Ratio on the Isolation of Naturally Occurring Campylobacter spp. in Commercial Retail Broiler Meat
pp. 1339-1343(5)
Authors: Oyarzabal, Omar A.; Liu, Lin

Quantitative PCR Method for Evaluating Freshness of Whiting (Merlangius merlangus) and Plaice (Pleuronectes platessa)
pp. 1344-1347(4)
Authors: Duflos, Guillaume; Theraulaz, Laurence; Giordano, Gerard; Mejean, Vincent; Malle, Pierre

Products of Glucose and Lactate Fermentation, and Utilization of Amino Acids by Clostridium estertheticum subspp. laramiense and estertheticum Growing in Meat Juice Medium
pp. 1348-1352(5)
Authors: Yang, Xianqin; Gill, Colin O.; Balamurugan, Sampathkumar

Demeter's Resilience: An International Food Defense Exercise
pp. 1353-1356(4)
Authors: Hennessey, Morgan; Kennedy, Shaun; Busta, Frank

Assessment of Food as a Source of Exposure to Mycobacterium avium subspecies paratuberculosis (MAP)
pp. 1357-1397(41)
Author: NACMCF Executive Secretariat,