Journal of food protection

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  Año 2006, Vol. 89, Número 1

  • Journal of Food Protection: SCIENTIFIC EDITORS' REPORT VOLUME 68 (2005)

    P. Michael Davidson, Joe Frank, John N. Sofos

    págs. 4-5

    

  • ERRATUM

    pág. 5

    

  • A Comparison of the Survival in Feces and Water of Escherichia coil O157:H7 Grown under Laboratory Conditions or Obtained from Cattle Feces

    James J. Sheridan, P. McGee, L. Scott, N. Leonard

    págs. 6-11

    

  • Inactivation of Escherichia coli (ATCC 4157) in Diluted Apple Cider by Dense-Phase Carbon Dioxide

    J. H. Hotchkiss, Gurbuz Gunes, L. K. Blum

    págs. 12-16

    

  • Survey of Japanese Layer Farms for Salmonella Enteritidis with Vaccination- and Infection-Specific Antigens for Egg Yolk Antibodies

    K. Sasai, E. Baba, H. Tani, Y. Toyota-Hanatani, T. Ekawa, H. Ohta, N. Mizumoto

    págs. 17-21

    

  • Antibiotic Resistance of Campylobacter jejuni and Campylobacter coil Isolated from Hog, Beef, and Chicken Carcass Samples from Provincially Inspected Abattoirs in Ontario

    C. Larkin, A. Mahdi, P. Johnson, J. Odumeru, C. van Donkersgoed, B. McNab

    págs. 22-26

    

  • Campylobacter Contamination during Poultry Slaughter in Belgium

    K. Houf, J. Van Hende, L. De Zutter, G. Rasschaert

    págs. 27-33

    

  • Growth of Campylobacter in Media Supplemented with Organic Acids

    Arthur Hinton Jr.

    págs. 34-38

    

  • Hot Water Postprocess Pasteurization of Cook-in-Bag Turkey Breast Treated with and without Potassium Lactate and Sodium Diacetate and Acidified Sodium Chlorite for Control of Listeria monocytogenes

    George Cocoma, Jeffrey E. Call, John B. Luchansky

    págs. 39-46

    

  • Combining Organic Acid Treatment with Steam Pasteurization To Eliminate Listeria monocytogenes on Fully Cooked Frankfurters

    R. Y. Murphy, M. E. Berrang, R. E. Hanson, N. R. Johnson, K. Chappa

    págs. 47-52

    

  • Postprocess Control of Listeria monocytogenes on Commercial Frankfurters Formulated with and without Antimicrobials and Stored at 10°C

    John N. Sofos, John A. Scanga, Panagiotis N. Skandamis, Patricia A. Kendall, Keith E. Belk, Gary C. Smith, Ifigenia Geornaras

    págs. 53-61

    

  • A Predictive Model for the Effect of Temperature and Predrying Treatments in Reducing Listeria monocytogenes Populations during Drying of Beef Jerky

    Patricia A. Kendall, John N. Sofos, Gary C. Smith, Panagiotis N. Skandamis

    págs. 62-70

    

  • Cross-Contamination between Processing Equipment and Deli Meats by Listeria monocytogenes

    Kazue Takeuchi, Cynthia B. Dohm, Joseph D. Meyer, Paul A. Hall, Michael P. Doyle

    págs. 71-79

    

  • Combined Effects of Antimicrobial Coating, Modified Atmosphere Packaging, and Gamma Irradiation on Listeria innocua Present in Ready-to-Use Carrots (Daucus carota)

    M. Millette, S. Caillet, M. Lacroix

    págs. 80-85

    

  • Inactivation of Listeria innocua in Milk and Orange Juice by Ultrahigh-Pressure Homogenization

    Artur Xavier Roig Sagués, Buenaventura Guamis López, Wilfido José Briñez, María Manuela Hernández Herrero

    págs. 86-92

    

  • Molecular Characterization of Listeria monocytogenes from Natural and Urban Environments

    Arthur J. Lembo Jr., M. Zeki Durak, Katy Windham, Kendra K. Nightingale, Ynte Schukken, Bruce Akey, Brian D. Sauders, Esther Fortes, Martin Wiedmann

    págs. 93-101

    

  • Real-Time Quantitative PCR of Staphylococcus aureus and Application in Restaurant Meals

    José Miguel Soriano del Castillo, Jordi Mañes Vinuesa, Houda Berrada, Yolanda Picó García

    págs. 106-111

    

  • Influence of Four Retail Food Service Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts following Heating to an Internal Temperature of 74°C

    D. A. Olds, J. Sneed, B. Bisha, A. F. Mendonca

    págs. 112-117

    

  • A Probabilistic Modeling Approach in Thermal Inactivation: Estimation of Postprocess Bacillus cereus Spore Prevalence and Concentration

    P. Giavedoni, C. de W. Blackburn, J.-M. Membré, J. Bassett, Alejandro Amézquita, L. G. M. Gorris

    págs. 118-129

    

  • Sensitivities of Foodborne Pathogens to Pressure Changes

    Dallas G. Hoover

    págs. 130-136

    

  • Potential Sources of Microbial Contamination in Unpasteurized Apple Cider

    Luis A. García, Martha Fabri, John Henderson, Moustapha Oke

    págs. 137-144

    

  • An Assessment of Sampling Methods and Microbiological Hygiene Indicators for Process Verification in Poultry Slaughterhouses

    M. L. Hutchison, G. C. Mead, V. M. Allen, M. Howell, L. D. Walters

    págs. 145-153

    

  • Effect of Ozonated Water Treatment on Microbial Control and on Browning of Iceberg Lettuce (Lactuca sativa L.)

    Seiichiro Isobe, Shigenobu Koseki

    págs. 154-160

    

  • Pediococcus parvulus gtf Gene Encoding the GTF Glycosyltransferase and Its Application for Specific PCR Detection of ß-D-Glucan&Producing Bacteria in Foods and Beverages

    Paloma Lopez, Jesús Navas, Maria Teresa Dueñas Chasco, Idoia Ibarburu, Ana Irastorza, Maria Laura Werning

    págs. 161-169

    

  • Rapid Separation and Counting of Viable Microbial Cells in Food by Nonculture Method with Bioplorer, a Focusing-Free Microscopic Apparatus with a Novel Cell Separation Unit

    Yoshikazu Tashiro, Mikako Saito, Tomonori Shimakita, Hideaki Matsuoka, Akira Katsuya

    págs. 170-176

    

  • Efficacy of Natural Grassland Buffers for Removal of Cryptosporidium parvum in Rangeland Runoff

    Kenneth W. Tate, James Bartolome, Glenn Nader, Edward R. Atwill, Maria das Gracas Cabral Pereira

    págs. 177-184

    

  • Cryptosporidium Contamination in Harvesting Areas of Bivalve Molluscs

    Hipólito Gómez Couso, María Elvira Ares Mazás, José Antonio Castro Hermida, Fernando Méndez Hermida

    págs. 185-190

    

  • Evaluation of Performance of a Commercial Monoclonal Antibody&Based Fenitrothion lmmunoassay and Application to Residual Analysis in Fruit Samples

    Heesoo Eun, Koji Baba, Yasuo Ishii, Eiki Watanabe, Tomohito Arao, Shozo Endo51, Masako Ueji

    págs. 191-198

    

  • Polycyclic Aromatic Hydrocarbons in Frying Oils and Snacks

    Lanfranco S. Conte, Giorgia Purcaro, F. Guardiola, Sabrina Moret, José A. Navas

    págs. 199-204

    

  • Validation of a PCR-based method for the detection of various rendered materials in feedstuffs using a forensic DNA extraction kit

    Michael J. Myers, Gabrielle Mowlds, John Sedwick, Michael Araneta, June Wetherington, Doris Farmer, Jennifer Armour, Henry Koch, David Piñero, Ronsha Younkins, Haile F. Yancy, Lawrence A. D. Hoostelaere, William M. Kiessling, Ken L. Riter, Janice Derr, Falana Jackson

    págs. 205-210