Journal of Food Protection®

Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash
pp. 352-358(7)
Authors: Luo, Yaguang; Nou, Xiangwu; Yang, Yang; Alegre, Isabel; Turner, Ellen; Feng, Hao; Abadias, Maribel; Conway, William

Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef
pp. 359-364(6)
Authors: Ponrajan, Amudhan; Harrison, Mark A.; Segers, Jacob R.; Lowe, Bradley K.; McKeith, Russell O.; Pringle, T. Dean; Martino, Karina G.; Mulligan, Jake H.; Stelzleni, Andalexander M.

A Simple PCR-Based Macroarray System for Detection of Multiple Gene Markers in the Identification of Priority Enterohemorrhagic Escherichia coli
pp. 365-372(8)
Authors: Blais, Burton W.; Martinez-Perez, Amalia

Microbead-Based Immunoassay for Simultaneous Detection of Shiga Toxins and Isolation of Escherichia coli O157 in Foods
pp. 373-379(7)
Authors: Clotilde, Laurie M.; Bernard IV, Clay; Hartman, Gary L.; Lau, David K.; Carter, J. Mark

Antimicrobial Resistance of Vibrio parahaemolyticus and Vibrio alginolyticus Strains Isolated from Farmed Fish in Korea from 2005 through 2007
pp. 380-386(7)
Authors: Oh, Eun-Gyoung; Son, Kwang-Tae; Yu, Hongsik; Lee, Tae-Seek; Lee, Hee-Jung; Shin, Soonbum; Kwon, Ji-Young; Park, Kunbawui; Kim, Jihoe

Evaluation of a New Enrichment Broth for Detection of Cronobacter spp. in Powdered Infant Formula
pp. 387-393(7)
Authors: Al-Holy, M.A.; Shin, J.-H.; Osaili, T.M.; Rasco, B.A.

Validation of Food-Grade Salts of Organic Acids as Ingredients To Control Listeria monocytogenes on Pork Scrapple during Extended Refrigerated Storage
pp. 394-402(9)
Authors: Porto-Fett, A.C.S.; Campano, S.G.; Call, J.E.; Shoyer, B.A.; Yoder, L.; Gartner, K.; Tufft, L.; Oser, A.; Lee, J.; Luchansky, J.B.

Evaluation of a Serotyping Scheme Using a Combination of an Antibody-Based Serogrouping Method and a Multiplex PCR Assay for Identifying the Major Serotypes of Listeria monocytogenes
pp. 403-409(7)
Authors: Burall, Laurel S.; Simpson, Alexandra C.; Datta, Atin R.

Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon
pp. 410-416(7)
Authors: Jackson, Armitra L.; Sullivan, Gary A.; Kulchaiyawat, Charlwit; Sebranek, Joseph G.; Dickson, James S.

Use of Natural Ingredients To Control Growth of Clostridium perfringens in Naturally Cured Frankfurters and Hams
pp. 417-424(8)
Authors: Jackson, Armitra L.; Kulchaiyawat, Charlwit; Sullivan, Gary A.; Sebranek, Joseph G.; Dickson, James S.

Screening of Fruit Products for Norovirus and the Difficulty of Interpreting Positive PCR Results
pp. 425-431(7)
Authors: Stals, Ambroos; Baert, Leen; Jasson, Vicky; Van Coillie, Els; Uyttendaele, Mieke

Complaint-Based Surveillance for Foodborne Illness in the United States: A Survey of Local Health Departments
pp. 432-437(6)
Authors: Li, John; Shah, Gulzar H.; Hedberg, Craig

Source Attribution of Nontyphoid Salmonellosis in New Zealand Using Outbreak Surveillance Data
pp. 438-445(8)
Authors: King, Nicola; Lake, Rob; Campbell, Donald

Fecal Carriage of Extended-Spectrum β-Lactamase-Producing Enterobacteriaceae in Swine and Cattle at Slaughter in Switzerland
pp. 446-449(4)
Authors: Geser, N.; Stephan, R.; Kuhnert, P.; Zbinden, R.; Kaeppeli, U.; Cernela, N.; Haechler, H.

Concentrations of Total and Inorganic Arsenic in Fresh Fish, Mollusks, and Crustaceans from the Gulf of Thailand
pp. 450-455(6)
Authors: Ruangwises, Suthep; Ruangwises, Nongluck

Comparison of Three Selective Media and Validation of the VIDAS Campylobacter Assay for the Detection of Campylobacter jejuni in Ground Beef and Fresh-Cut Vegetables
pp. 456-460(5)
Authors: Chon, Jung-Whan; Hyeon, Ji-Yeon; Choi, In-Soo; Park, Chan-Kyu; Kim, Soo-Ki; Heo, Seok; Oh, Se-Wook; Song, Kwang-Young; Seo, Kun-Ho

Comparing the Mannitol-Egg Yolk-Polymyxin Agar Plating Method with the Three-Tube Most-Probable-Number Method for Enumeration of Bacillus cereus Spores in Raw and High-Temperature, Short-Time Pasteurized Milk
pp. 461-464(4)
Authors: Harper, Nigel M.; Getty, Kelly J.K.; Schmidt, Karen A.; Nutsch, Abbey L.; Linton, Richard H.

Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Chouriço, a Traditional Portuguese Dry Fermented Sausage
pp. 465-469(5)
Authors: Ribeiro, T.; Oliveira, M.; Fraqueza, M.J.; Lauková, A.; Elias, M.; Tenreiro, R.; Barreto, A.S.; Semedo-Lemsaddek, T.

Antimicrobial Effects of a Commercial Fermentation Product on Fresh-Cut Onions
pp. 470-474(5)
Authors: Yang, En; Fan, Lihua; Jiang, Yueming; Doucette, Craig; Fillmore, Sherry

Antimicrobial Effect of Ammonium Hydroxide when Used as an Alkaline Agent in the Formulation of Injection Brine Solutions
pp. 475-479(5)
Authors: Cerruto-Noya, C.A.; Goad, C.L.; DeWitt, C. A. Mireles

Mycobacterium avium subsp. paratuberculosis in Dairy Products, Meat, and Drinking Water
pp. 480-499(20)
Authors: Gill, C.O.; Saucier, L.; Meadus, W.J.

Foodborne Agents Associated with the Consumption of Aquaculture Catfish
pp. 500-516(17)
Authors: McCoy, Erica; Morrison, Jamie; Cook, Victor; Johnston, John; Eblen, Denise; Guo, Chuanfa