Journal of food protection

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  Año 2005, Vol. 68, Número 4

  • Prevalence and Numbers of Escherichia coli O157 on Bovine Hides at a Beef Slaughter Plant

    S. B. O Brien

    págs. 660-665

    

  • Effects of Low-Dose, Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O157:H7 and Meat Quality

    S. D. Shackelford, T. L. Wheeler, T. M. Arthur

    págs. 666-672

    

  • Influence of Acetic, Citric, and Lactic Acids on Escherichia coli O157:H7 Membrane Lipid Composition, Verotoxin Secretion, and Acid Resistance in Simulated Gastric Fluid

    D. L. Marshall, H.-G. Yuk

    págs. 673-679

    

  • Development of Green Fluorescent Protein-Expressing Bacterial Strains and Evaluation for Potential Use as Positive Controls in Sample Analyses

    C. W. Noah, K. S. Kreuzer, J. S. Ikeda, C. I. Shaw

    págs. 680-686

    

  • Survival of Salmonella Trar sformed To Express Green Fluorescent Protein on Italian Parsley as Affected by Processing and Storage

    E. A. Duffy, L. Cisneros-Zevallos

    págs. 687-695

    

  • Salmonella in Dairy Operations in the United States: Prevalence and Antimicrobial Drug Susceptibility

    D. M. Blau, B. J. McCluskey

    págs. 696-702

    

  • Thermal Resistance of Salmonella enterica Serotypes, Listeria monocytogenes, and Staphylococcus aureus in High Solids Liquid Egg Mixes

    X. Li, B. W. Sheldon

    págs. 703-710

    

  • Inactivation of Salmonella enterica Serovar Enteritidis on Shell Eggs by Ozone and UV Radiation

    L. A. Rodriguez-Romo

    págs. 711-717

    

  • Growth of Salmonella enterica Serovar Enteritidis in Albumen and Yolk Contents of Eggs Inoculated with This Organism onto the Vitelline Membrane

    P. S. Holt, R. K. Gast, T. Murase

    págs. 718-721

    

  • Prevalence and Diversity of Campylobacter jejuni in Pig Herds on Farms with and without Cattle or Poultry

    E. M. Nielsen, J. Boes, L. Nersting

    págs. 722-727

    

  • Development of a Surface Plasmon Resonance-Based Immunoassay for Listeria monocytogenes

    S. Hearty, P. Leonard

    págs. 728-735

    

  • Predicting Heat Inactivation of Listeria monocytogenes under Nonisothermal Treatments

    M. Hassani

    págs. 736-743

    

  • Inactivation of Barotolerant Listeria monocytogenes in Sausage by Combination of High-Pressure Processing and Food-Grade Additives

    Y.-K. Chung

    págs. 744-750

    

  • An Assessment of Pasteurization Treatment of Water, Media, and Milk with Respect to Bacillus Spores

    J. S. Novak

    págs. 751-757

    

  • Monochloramine Versus Sodium Hypochlorite as Antimicrobial Agents for Reducing Populations of Bacteria on Broiler Chicken Carcasses

    S. M. Russell, S. P. Axtell

    págs. 758-763

    

  • An Evaluation of Raw Milk Microorganisms as Markers of On-Farm Hygiene Practices Related to Milking

    D. J. I. Thomas, M. L. Hutchison

    págs. 764-772

    

  • Microbiological Quality of Sous and Tamarind, Traditional Drinks Consumed in Jordan

    R. A. Nassereddin

    págs. 773-777

    

  • Effect of Ozone Pretreatment on Fish Storage Life at Low Temperatures

    A. Gelman, V. Drabkin, Y. Khanin, L. Glatman, O. Sachs

    págs. 778-784

    

  • Consumption, Knowledge, and Handling of Raw Meat: A Representative Cross-Sectional Survey in Germany, March 2001

    S. Rehmet, V. Bremer, N. Bocter

    págs. 785-789

    

  • Chemical Composition and Antimicrobial Activity of Rosmarinus officinalis L. Essential Oil Obtained via Supercritical Fluid Extraction

    S. Cavero, S. Santoyo

    págs. 790-795

    

  • Factors Affecting the Microbiological Condition of the Deep Tissues of Mechanically Tenderized Beef

    J. C. McGinnis, C. O. Gill

    págs. 796-800

    

  • Comparison of Methods for Assessing Reverse Osmosis Membrane Treatment of Shrimp Process Water

    J. Christensen, T. B. Hansen, S. Casani

    págs. 801-807

    

  • A beta-Glucuronidase-Based Agar Medium for the Differential Detection of the Yeast Debaryomyces hansenii from Foods

    M. Quiros, María Isabel de Silóniz Jiménez, M.-J. Valderrama, P. Wrent

    págs. 808-814

    

  • Identification of Fungal Contamination and Determination of Mycotoxigenic Molds by Micellar Electrokinetic Capillary Chromatography in Smoked Paprika

    Alberto Martin, Francisco Pérez Nevado, E. Aranda, M. J. Benito

    págs. 815-822

    

  • Glial Fibrillary Acidic Protein and Myelin Basic Protein as Markers for the Immunochemical Detection of Bovine Central Nervous Tissue in Heat-Treated Meat Products

    K. Herde, M. Bergmann

    págs. 823-827

    

  • Low Detection Efficiency of Candling as a Commonly Recommended Inspection Method for Nematode Larvae in the Flesh of Pelagic Fish

    A. Levsen, B. T. Lunestad

    págs. 828-832

    

  • A Real-Time Inspection System Using a Terahertz Technique To Detect Microleak Defects in the Seal of Flexible Plastic Packages

    A. Dobroiu, Y. Morita

    págs. 833-837

    

  • Survival of Shigella boydii 18 in Bean Salad

    M. E. Agle, S. E. Martin, H. P. Blaschek

    págs. 838-840

    

  • Destruction of Salmonella Senftenberg on the Shells of Intact Eggs by Thermoultrasonication

    M. L. Garcia, Lorenzo de la Hoz Perales, María Concepción Cabeza Briales

    págs. 841-844

    

  • Molecular Analysis of Salmonella Isolates Recovered from Processed Turkey Carcasses

    J. S. Sherwood, P. A. Olah

    págs. 845-849