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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 12, December 2013, pp. 2004-2184

Occurrence, Serotype Diversity, and Antimicrobial Resistance of Salmonella in Ground Beef at Retail Stores in Jalisco State, Mexico
pp. 2004-2010(7)
Authors: Cabrera-Diaz, Elisa; Barbosa-Cardenas, Claudia M.; Perez-Montaño, Julia A.; Gonzalez-Aguilar, Delia; Pacheco-Gallardo, Carlos; Barba, Jeannette

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Antimicrobial Susceptibility and Serovars of Salmonella Circulating in Commercial Poultry Carcasses and Poultry Products in Brazil
pp. 2011-2017(7)
Authors: Costa, Renata G.; Festivo, Márcia L.; Araujo, Maiara S.; Reis, Eliane M. F.; Lázaro, Normá S.; Rodrigues, Dalia P.

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Comparison of Plasmids Coharboring 16S rRNA Methylase and Extended-Spectrum β-Lactamase Genes among Escherichia coli Isolates from Pets and Poultry
pp. 2018-2023(6)
Authors: Liao, Xiao-Ping; Liu, Bao-Tao; Yang, Qiu-E; Sun, Jian; Li, Liang; Fang, Liang-Xing; Liu, Ya-Hong

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Increase of Fumonisin B2 and Ochratoxin A Production by Black Aspergillus Species and Oxidative Stress in Grape Berries Damaged by Powdery Mildew
pp. 2031-2036(6)
Authors: Cozzi, Giuseppe; Paciolla, Costantino; Haidukowski, Miriam; De Leonardis, Silvana; Mulè, Giuseppina; Logrieco, Antonio

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Assessment of the Inhibition of Ricin Toxicity by Lactose in Milk
pp. 2037-2039(3)
Authors: Lumor, Stephen E.; Deen, Bronwyn D.; Ronningen, Ian; Smith, Kenneth; Fredrickson, Neal R.; Diez-Gonzalez, Francisco; Labuza, Theodore P.

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Prevalence of Extended-Spectrum b-Lactamase–Producing Salmonella on Retail Chicken in Six Provinces and Two National Cities in the People's Republic of China
pp. 2040-2044(5)
Authors: Wu, Haiyun; Xia, Xiaodong; Cui, Yue; Hu, Yuanyuan; Xi, Meili; Wang, Xin; Shi, Xianming; Wang, Dapeng; Meng, Jianghong; Yang, Baowei

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Evaluation of Antimicrobial Resistance Profiles of Escherichia coli Isolates of Broiler Chickens at Slaughter in Alberta, Canada
pp. 2045-2051(7)
Authors: Mainali, Chunu; McFall, Margaret; King, Robin; Irwin, Rebecca

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Internalization of Escherichia coli O157:H7 following Spraying of Cut Shoots When Leafy Greens Are Regrown for a Second Crop
pp. 2052-2056(5)
Authors: Erickson, Marilyn C.; Webb, Cathy C.; Díaz-Pérez, Juan Carlos; Davey, Lindsey E.; Payton, Alison S.; Flitcroft, Ian D.; Phatak, Sharad C.; Doyle, Michael P.

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Molecular Characterization and Antibiotic Susceptibility of Vibrio vulnificus in Retail Shrimps in Hangzhou, People's Republic of China
pp. 2063-2068(6)
Authors: Pan, Junhang; Zhang, Yanjun; Jin, Dazhi; Ding, Gangqiang; Luo, Yun; Zhang, Junyan; Mei, Lingling; Zhu, Muyuan

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Impact of Sampling Area and Location on Measurement of Indicator Organisms during Beef Carcass Interventions
pp. 2069-2073(5)
Authors: Wang, Rong; King, David A.; Koohmaraie, Mohammad; Bosilevac, Joseph M.

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Open Access Inhibition of Listeria monocytogenes by Propionic Acid–Based Ingredients in Cured Deli-Style Turkey
pp. 2074-2078(5)
Authors: Glass, Kathleen A.; McDonnell, Lindsey M.; Von Tayson, Roxanne; Wanless, Brandon; Badvela, Mani

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Staphylococcal Poisoning Foodborne Outbreak: Epidemiological Investigation and Strain Genotyping
pp. 2093-2098(6)
Authors: Gallina, S.; Bianchi, D. M.; Bellio, A.; Nogarol, C.; Macori, G.; Zaccaria, T.; Biorci, F.; Carraro, E.; Decastelli, L.

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Current Intervention Strategies for the Microbial Safety of Sprouts
pp. 2099-2123(25)
Authors: Sikin, Adi Md; Zoellner, Claire; Rizvi, Syed S. H.

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Handling Practices of Fresh Leafy Greens in Restaurants: Receiving and Training
pp. 2126-2131(6)
Authors: Coleman, Erik; Delea, Kristin; Everstine, Karen; Reimann, David; Ripley, Danny

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Ground Beef Handling and Cooking Practices in Restaurants in Eight States
pp. 2132-2140(9)
Authors: Bogard, April K.; Fuller, Candace C.; Radke, Vincent; Selman, Carol A.; Smith, Kirk E.

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Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants
pp. 2141-2145(5)
Authors: Green Brown, Laura; Khargonekar, Shivangi; Bushnell, Lisa

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Food Worker Experiences with and Beliefs about Working While Ill
pp. 2146-2154(9)
Authors: Carpenter, L. Rand; Green, Alice L.; Norton, Dawn M.; Frick, Roberta; Tobin-D'Angelo, Melissa; Reimann, David W.; Blade, Henry; Nicholas, David C.; Egan, Jessica S.; Everstine, Karen; Brown, Laura G.; Le, Brenda

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