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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 1, January 2012, pp. 4-206

Free Content Scientific Editors' Report Volume 74

December 31, 2011

pp. 4-5(2)
Authors: Davidson, P. Michael; Frank, Joe; Ryser, Elliot; Sofos, John N.

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Free Content Impact Factors and the Journal of Food Protection
pp. 6-6(1)
Author: Frank, Joseph F.

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Investigation of Chemical Rinses Suitable for Very Small Meat Plants To Reduce Pathogens on Beef Surfaces
pp. 14-21(8)
Authors: Yoder, Sally F.; Henning, William R.; Mills, Edward W.; Doores, Stephanie; Ostiguy, Nancy; Cutter, Catherine N.

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Treatment of Raw Poultry with Nonthermal Dielectric Barrier Discharge Plasma To Reduce Campylobacter jejuni and Salmonella enterica
pp. 22-28(7)
Authors: Dirks, Brian P.; Dobrynin, Danil; Fridman, Gregory; Mukhin, Yuri; Fridman, Alexander; Quinlan, Jennifer J.

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Comparison of Destructive and Nondestructive Sampling Techniques of Retail Chicken Carcasses for Enumeration of Hygiene Indicator Microorganisms
pp. 29-33(5)
Authors: Cossi, Marcus Vinícius Coutinho; de Almeida, Michelle Vieira; Dias, Mariane Rezende; de Arruda Pinto, Paulo Sérgiode; Nero, Luís Augusto

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Prevalence and Antimicrobial Susceptibilities of Vibrio, Salmonella, and Aeromonas Isolates from Various Uncooked Seafoods in Thailand
pp. 41-47(7)
Authors: Woodring, Joseph; Srijan, Apichai; Puripunyakom, Paksathorn; Oransathid, Wilawan; Wongstitwilairoong, Boonchai; Mason, Carl

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Evaluating Lethality of Beef Roast Cooking Treatments against Escherichia coli O157:H7
pp. 48-61(14)
Authors: Wiegand, Kimberly M.; Ingham, Steven C.; Ingham, Barbara H.

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Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill
pp. 62-70(9)
Authors: Luchansky, John B.; Porto-Fett, Anna C. S.; Shoyer, Bradley A.; Call, Jeffrey E.; Schlosser, Wayne; Shaw, William; Bauer, Nathan; Latimer, Heejeong

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Incidence of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcal Enterotoxin in Two Types of Mexican Fresh Cheeses
pp. 79-84(6)
Authors: Torres-Vitela, M. R.; Mendoza-Bernardo, M.; Castro-Rosas, J.; Gomez-Aldapa, C. A.; Garay-Martinez, L. E.; Navarro-Hidalgo, V.; Villarruel-López, A.

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Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products
pp. 85-94(10)
Authors: Luque, M. Isabel; Rodríguez, Alicia; Andrade, María J.; Martín, Alberto; Córdoba, Juan J.

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Microbial Performance of Food Safety Management Systems Implemented in the Lamb Production Chain
pp. 95-103(9)
Authors: Osés, S. M.; Luning, P. A.; Jacxsens, L.; Santillana, S.; Jaime, I.; Rovira, J.

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Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics
pp. 104-111(8)
Authors: Chaves-López, Clemencia; Martin-Sánchez, Ana María; Fuentes-Zaragoza, Evangélica; Viuda-Martos, Manuel; Fernández-López, Juana; Sendra, Esther; Sayas, Estrella; Pérez Alvarez, José Angel

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Colloidal Gold–Based Immunochromatographic Test Strip for Rapid Detection of Abrin in Food Samples
pp. 112-117(6)
Authors: Gao, Shan; Nie, Chong; Wang, Junhong; Wang, Jing; Kang, Lin; Zhou, Yang; Wang, Jing-Lin

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Food Protective Effects of Periploca sepium Oil and Its Active Component against Stored Food Mites
pp. 118-122(5)
Authors: Jeong, Eun-Young; Cho, Kyoung-Shik; Lee, Hoi-Seon

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Microbial Quality of Bagged Baby Spinach and Romaine Lettuce: Effects of Top versus Bottom Sampling
pp. 132-136(5)
Authors: Kase, Julie A.; Borenstein, Stacey; Blodgett, Robert J.; Feng, Peter C. H.

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Escherichia coli Producing CMY-2 β-Lactamase in Bovine Mastitis Milk
pp. 137-138(2)
Authors: Endimiani, Andrea; Bertschy, Isabelle; Perreten, Vincent

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Quantification of Campylobacter in Swine before, during, and after the Slaughter Process
pp. 139-143(5)
Authors: Abley, M. J.; Wittum, T. E.; Moeller, S. J.; Zerby, H. N.; Funk, J. A.

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Enhanced Control of Microbiological Contamination of Product at a Large Beef Packing Plant
pp. 144-149(6)
Authors: Yang, X.; Badoni, M.; Youssef, M. K.; Gill, C. O.

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Monitoring of Shrimp and Farmed Fish Sold in Canada for Cyanobacterial Toxins
pp. 160-163(4)
Authors: Niedzwiadek, Barbara; Scott, Peter M.; Lau, Ben P.-Y.

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Characterization of Staphylococcus aureus Isolates from Retail Chicken Carcasses and Pet Workers in Northwest Arkansas
pp. 174-178(5)
Authors: Hanning, Irene; Gilmore, David; Pendleton, Sean; Fleck, Scott; Clement, Ashley; Park, Si Hong; Scott, Erin; Ricke, Steven C.

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Detection of Foreign Bodies in Foods Using Continuous Wave Terahertz Imaging
pp. 179-183(5)
Authors: Lee, Young-Ki; Choi, Sung-Wook; Han, Seong-Tae; Woo, Deog Hyun; Chun, Hyang Sook

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Chlorine Treatment To Inactivate Norovirus on Food Contact Surfaces
pp. 184-188(5)
Authors: Kim, Seok-Won; Baek, Seung-Bum; Ha, Ji-Hyoung; Lee, Min Hwa; Choi, Changsun; Ha, Sang-Do

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Toxic Metals (Hg, Cd, and Pb) in Fishery Products Imported into Italy: Suitability for Human Consumption
pp. 189-194(6)
Authors: Storelli, Maria M.; Normanno, Giovanni; Barone, Grazia; Dambrosio, Angela; Errico, Luigi; Garofalo, Rita; Giacominelli-Stuffler, Roberto

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Role of Attachment to Surfaces on the Prevalence and Survival of Campylobacter through Food Systems
pp. 195-206(12)
Authors: Nguyen, Vu Tuan; Fegan, Narelle; Turner, Mark S.; Dykes, Gary A.

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