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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 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org

Publisher: International Association for Food Protection

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Number 11, November 2010, pp. 1962-2140

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Free Content Erratum
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Most-Probable-Number Determination of Salmonella Levels in Naturally Contaminated Raw Almonds Using Two Sample Preparation Methods
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Nationwide Survey of Salmonella Prevalence in Environmental Dust from Layer Farms in Japan
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Understanding the Role of Agricultural Practices in the Potential Colonization and Contamination by Escherichia coli in the Rhizospheres of Fresh Produce
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Thermal Inactivation of Escherichia coli O157:H7 When Grown Statically or Continuously in a Chemostat
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Detection of Escherichia coli in Meat with an Electrochemical Biochip
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Inactivation of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing
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Authors: de Lamo-Castellví, S.; Ratphitagsanti, W.; Balasubramaniam, V. M.; Yousef, A. E.

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Salmonella Infections in Food Workers Identified through Routine Public Health Surveillance in Minnesota: Impact on Outbreak Recognition
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Evaluation of a Statewide Foodborne Illness Complaint Surveillance System in Minnesota, 2000 through 2006
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Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences
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Authors: Ellis, Jason D.; Arendt, Susan W.; Strohbehn, Catherine H.; Meyer, Janell; Paez, Paola

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Inhibition of Nalidixic Acid–Resistant Salmonella on Marinated Chicken Skin
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Validation of a 2 Percent Lactic Acid Antimicrobial Rinse for Mobile Poultry Slaughter Operations
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Authors: Killinger, Karen M.; Kannan, Aditi; Bary, Andy I.; Cogger, Craig G.

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Low Prevalence of Escherichia coli O157:H7 in Horses in Ohio, USA
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Authors: Lengacher, Brandy; Kline, Terence R.; Harpster, Laura; Williams, Michele L.; LeJeune, Jeffrey T.

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Adherence, Invasion, Toxigenic, and Chemotactic Properties of Mexican Campylobacter Strains
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Prevalence of Arcobacter Species in Drinking Water, Spring Water, and Raw Milk as Determined by Multiplex PCR
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Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components
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Possible Influence of Surfactants and Proteins on the Efficiency of Contact Agar Microbiological Surface Sampling
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Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 10. Alcohol-Based Antiseptics for Hand Disinfection and a Comparison of Their Effectiveness with Soaps
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