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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 11, November 2011, pp. 1788-1989

Characterization of Staphylococcus aureus Isolates from White-Brined Urfa Cheese
pp. 1788-1796(9)
Authors: Kav, Kursat; Col, Ramazan; Ardic, Mustafa

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Growth of Group II Clostridium botulinum Strains at Extreme Temperatures
pp. 1797-1804(8)
Authors: Derman, Yağmur; Lindström, Miia; Selby, Katja; Korkeala, Hannu

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Effect of pH and Water Activity on the Growth Limits of Listeria monocytogenes in a Cheese Matrix at Two Contamination Levels
pp. 1805-1813(9)
Authors: Schvartzman, M. S.; Belessi, C.; Butler, F.; Skandamis, P. N.; Jordan, K. N.

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A Systematic Review and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other Health-Related Outcomes
pp. 1814-1832(19)
Authors: MacDonald, Lauren E.; Brett, James; Kelton, David; Majowicz, Shannon E.; Snedeker, Kate; Sargeant, Jan M.

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Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging
pp. 1833-1839(7)
Authors: Kudra, L. L.; Sebranek, J. G.; Dickson, J. S.; Mendonca, A. F.; Zhang, Q.; Jackson-Davis, A.; Prusa, K. J.

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Comparison of Reduction in Foodborne Viral Surrogates by High Pressure Homogenization
pp. 1840-1846(7)
Authors: D'Souza, Doris H.; Su, Xiaowei; Harte, Federico

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Comparison of Public Health Impact of Listeria monocytogenes Product-to-Product and Environment-to-Product Contamination of Deli Meats at Retail
pp. 1860-1868(9)
Authors: Pradhan, Abani K.; Ivanek, Renata; Gröhn, Yrjö T.; Bukowski, Robert; Wiedmann, Martin

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Designing a National Restaurant Inspection Disclosure System for New Zealand
pp. 1869-1874(6)
Authors: Filion, Katie; Powell, Douglas

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A Meta-Analysis of the Published Literature on the Effectiveness of Antimicrobial Soaps
pp. 1875-1882(8)
Authors: Montville, Rebecca; Schaffner, Donald W.

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Effect of Photocatalytic and Hydrophobic Coatings on Brewery Surface Microorganisms
pp. 1891-1901(11)
Authors: Priha, O.; Laakso, J.; Tapani, K.; Levänen, E.; Kolari, M.; Mäntylä, T.; Storgårds, E.

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High Salinity Relay as a Postharvest Processing Strategy To Reduce Vibrio vulnificus Levels in Chesapeake Bay Oysters (Crassostrea virginica)
pp. 1902-1907(6)
Authors: Audemard, Corinne; Kator, Howard I.; Rhodes, Martha W.; Gallivan, Thomas; Erskine, A. J.; Leggett, A. Thomas; Reece, Kimberly S.

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Effect of Wash Treatments on Reducing Human Norovirus on Iceberg Lettuce and Perilla Leaf
pp. 1908-1911(4)
Authors: Bae, Ju-Yun; Lee, Jeong-Su; Shin, Myoung-Hee; Lee, Soon-Ho; Hwang, In-Gyun

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Prevalence of Campylobacter and Salmonella in Raw Chicken on Retail Sale in the Republic of Ireland
pp. 1912-1916(5)
Authors: Madden, Robert H.; Moran, Lynn; Scates, Pam; McBride, Jane; Kelly, Carmel

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Escherichia coli O157:H7 Populations in Ruminants Can Be Reduced by Orange Peel Product Feeding
pp. 1917-1921(5)
Authors: Callaway, Todd R.; Carroll, Jeffery A.; Arthington, John D.; Edrington, Tom S.; Rossman, Michelle L.; Carr, Mandy A.; Krueger, Nathan A.; Ricke, Steven C.; Crandall, Phil; Nisbet, David J.

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Consumer Food Safety Perceptions and Practices in a Turkish Community
pp. 1922-1929(8)
Authors: Zorba, Nükhet Nilüfer Demirel; Kaptan, Meltem

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Comparison of Automated BAX PCR and Standard Culture Methods for Detection of Listeria monocytogenes in Blue Crabmeat (Callinectus sapidus) and Blue Crab Processing Plants
pp. 1930-1933(4)
Authors: Pagadala, Sivaranjani; Parveen, Salina; Schwarz, Jurgen G.; Rippen, Thomas; Luchansky, John B.

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Evaluation of Modified Moore Swabs and Continuous Flow Centrifugation for Concentration of Salmonella and Escherichia coli O157:H7 from Large Volumes of Water
pp. 1934-1937(4)
Authors: Bisha, Bledar; Perez-Mendez, Alma; Danyluk, Michelle D.; Goodridge, Lawrence D.

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Trace Elements and Metals in Farmed Sea Bass and Gilthead Bream from Tenerife Island, Spain
pp. 1938-1943(6)
Authors: Rubio, C.; Jalilli, A.; Gutiérrez, A. J.; González-Weller, D.; Hernández, F.; Melón, E.; Burgos, A.; Revert, C.; Hardisson, A.

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Foodborne Illness Associated with Cryptosporidium and Giardia from Livestock
pp. 1944-1955(12)
Authors: Budu-Amoako, Ebo; Greenwood, Spencer J.; Dixon, Brent R.; Barkema, Herman W.; McClure, J. T.

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Open Access Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods
pp. 1956-1989(34)
Authors: Anderson, N. M.; Larkin, J. W.; Cole, M. B.; Skinner, G. E.; Whiting, R. C.; Gorris, L. G. M.; Rodriguez, A.; Buchanan, R.; Stewart, C. M.; Hanlin, J. H.; Keener, L.; Hall, P. A.

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