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The Journal of Food Protection (JFP) 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 IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.

Journal of Food Protection® was previously published as Journal of Milk and Food Technology (JMFT).

Publisher: International Association for Food Protection

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Number 3, March 2011, pp. 352-516

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

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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.

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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

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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

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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.

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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.

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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.

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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.

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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

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

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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.

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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

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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.

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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

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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

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

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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

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