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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 2013, pp. 376-551

FDA-iRISK—A Comparative Risk Assessment System for Evaluating and Ranking Food-Hazard Pairs: Case Studies on Microbial Hazards
pp. 376-385(10)
Authors: Chen, Yuhuan; Dennis, Sherri B.; Hartnett, Emma; Paoli, Greg; Pouillot, Régis; Ruthman, Todd; Wilson, Margaret

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Prevalence and Molecular Epidemiological Characterization of Antimicrobial-Resistant Escherichia coli Isolates from Japanese Black Beef Cattle
pp. 394-404(11)
Authors: Yamamoto, Shiori; Iwabuchi, Eriko; Hasegawa, Megumi; Esaki, Hidetake; Muramatsu, Masatake; Hirayama, Norio; Hirai, Katsuya

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Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions
pp. 405-412(8)
Authors: Porto-Fett, Anna C. S.; Shoyer, Bradley A.; Thippareddi, Harshavardhan; Luchansky, John B.

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Airborne Microbial Composition in a High-Throughput Poultry Slaughtering Facility
pp. 413-419(7)
Authors: Liang, Ruiping; Tian, Jijing; She, Ruiping; Meng, Hua; Xiao, Peng; Chang, Lingling

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Commercial Thermal Process for Inactivating Salmonella Poona on Surfaces of Whole Fresh Cantaloupes
pp. 420-428(9)
Authors: Annous, Bassam A.; Burke, Angela; Sites, Joseph E.; Phillips, John G.

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Frequency of Salmonella and Listeria monocytogenes in Five Commercial Brands of Chicken Eggs Using a Combined Method of Enrichment and Nested-PCR
pp. 429-434(6)
Authors: Guzmán-Gómez, Gerardo; Ayala Valdovinos, Miguel A.; Cabrera-Díaz, Elisa; Pérez-Montaño, Julia A.; Muñoz-Valle, José Francisco; Torres-Vitela, M. R.; Ruiz-Quezada, Sandra L.

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Antimicrobial Activity of Nanodispersed Thymol in Tryptic Soy Broth
pp. 440-447(8)
Authors: Shah, Bhavini; Davidson, P. Michael; Zhong, Qixin

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Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing
pp. 448-455(8)
Authors: Patazca, Eduardo; Morrissey, Travis R.; Loeza, Viviana; Reddy, N. Rukma; Skinner, Guy E.; Larkin, John W.

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Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study
pp. 462-472(11)
Authors: Sanny, M.; Luning, P. A.; Jinap, S.; Bakker, E. J.; van Boekel, M. A. J. S.

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Analyzing Consumers' Reactions to News Coverage of the 2011 Escherichia coli O104:H4 Outbreak, Using the Extended Parallel Processing Model
pp. 473-481(9)
Authors: De Vocht, Melanie; Cauberghe, Verolien; Sas, Benedikt; Uyttendaele, Mieke

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Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp.
pp. 482-489(8)
Authors: Hoelzl, C.; Mayerhofer, U.; Steininger, M.; Brüller, W.; Hofstädter, D.; Aldrian, U.

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Bacterial Flora and Antimicrobial Resistance in Raw Frozen Cultured Seafood Imported to Denmark
pp. 490-499(10)
Authors: Noor Uddin, Gazi M.; Larsen, Marianne Halberg; Guardabassi, Luca; Dalsgaard, Anders

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Molecular Characterization of Pseudomonas fluorescens Isolates Involved in the Italian "Blue Mozzarella" Event
pp. 500-504(5)
Authors: Nogarol, C.; Acutis, P. L.; Bianchi, D. M.; Maurella, C.; Peletto, S.; Gallina, S.; Adriano, D.; Zuccon, F.; Borrello, S.; Caramelli, M.; Decastelli, L.

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Chronic or Accidental Exposure of Oysters to Norovirus: Is There Any Difference in Contamination?
pp. 505-509(5)
Authors: Ventrone, Iole; Schaeffer, Julien; Ollivier, Joanna; Parnaudeau, Sylvain; Pepe, Tiziana; Le Pendu, Jacques; Le Guyader, Françoise S.

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Reduction of Pesticide Residues in Tomatoes and Other Produce
pp. 510-515(6)
Authors: Al-Taher, Fadwa; Chen, Yang; Wylie, Philip; Cappozzo, Jack

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Potential of Chlorophyll-Rich Feed Ingredients To Improve Detection of Fecal Contamination in the Abattoir
pp. 516-522(7)
Authors: Lee, Michael R. F.; Scott, Mark B.; Veberg-Dahl, Annette; Evans, Phil R.; Theobald, Vince J.; Lundby, Frank; Scollan, Nigel D.; Wold, Jens-Petter

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Predicting and Preventing Mold Spoilage of Food Products
pp. 538-551(14)
Authors: Dagnas, Stéphane; Membré, Jeanne-Marie

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