Journal of food protection

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  Año 2000, Vol. 63, Número 1

  • Role of Bacterial Association and Penetration on Destruction of Escherichia coli O157:H7 in Beef Tissue by High pH

    W. Jon-Mikel, R. A. Walsh

    págs. 3-11

    

  • Effect of pH on Survival, Thermotolerance, and Verotoxin Production of Escherichia coli O157:H7 during Simulated Fermentation and Storage

    James J. Sheridan, G. Duffy, D. C. Riordan

    págs. 12-18

    

  • Roles of Oxidation-Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens

    H. Yen-Con, R. E. Brackett, C. Kim

    págs. 19-24

    

  • Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce

    L. Chia-Min

    págs. 25-30

    

  • Contamination of Carcasses, Offals, and the Environment with yadA-Positive Yersinia enterocolitica in a Pig Slaughterhouse

    Maria Fredriksson-Ahomaa

    págs. 31-35

    

  • Factors Influencing Inactivation of Salmonella Enteritidis in Hard-Cooked Eggs

    W. Chantarapanont

    págs. 36-43

    

  • Interventions to Reduce Microbiological Contamination of Beef Variety Meats

    R. J. Delmore

    págs. 44-50

    

  • Alternative Indicator Bacteria Analyses for Evaluating the Sanitary Condition of Beef Carcasses

    S. C. Ingham, D. J. Schmidt

    págs. 51-55

    

  • Preservation of Fish Cutlet (Pangasius pangasius) at Ambient Temperature by Irradiation

    Y. Sabina, M. L. Bari, H. Kusunoki

    págs. 56-62

    

  • Modeling UV-Induced Inactivation of Microorganisms on Surfaces

    D. W. Gardner

    págs. 63-70

    

  • Effect of L-Glucose and D-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

    D. A. Bautista

    págs. 71-77

    

  • The Microbiological Quality of Ice Used to Cool Drinks and Ready-to-Eat Food from Retail and Catering Premises in the United Kingdom

    J. de Louvois, G. Nichols, I. Gillespie

    págs. 78-82

    

  • Gut Mucosa Morphology and Microflora Changes in Malnourished Mice after Renutrition with Milk and Administration of Lactobacillus casei

    C. Allori, G. Aguero, A. P. de Ruiz Holgado

    págs. 83-90

    

  • Probabilistic Modeling of Saccharomyces cerevisiae Inhibition under the Effects of Water Activity, pH, and Potassium Sorbate Concentration

    A. Lopez-Malo

    págs. 91-95

    

  • Utilization and Transport of Acetic Acid in Dekkera anomala and Their Implications on the Survival of the Yeast in Acidic Environments

    H. Geros, F. Cassio

    págs. 96-101

    

  • The Influence of Divalent Cations and Chelators on Aflatoxin B~1 Degradation by Flavobacterium aurantiacum

    Doris H. D'Souza, R. E. Brackett

    págs. 102-105

    

  • Development and Characterization of a Carbon-Based Composite Material for Reducing Patulin Levels in Apple Juice

    H. J. Huebner

    págs. 106-110

    

  • Content of Biogenic Amines in Table Olives

    Manuel Brenes, P. Garcia-Garcia

    págs. 111-116

    

  • Frequency of Isolation of Campylobacter from Roasted Chicken Samples from Mexico City

    E. I. Quinones-Ramirez

    págs. 117-119

    

  • Fate of Campylobacter jejuni in Butter

    T. Zhao, Michael P. Doyle

    págs. 120-122

    

  • Evaluation of the Petrifilm Rapid Coliform Count Plate Method for Coliform Enumeration from Surimi-Based Imitation Crab Slurry

    K. S. Chung

    págs. 123-125

    

  • Comparison of Membrane Filtration Rates and Hydrophobic Grid Membrane Filter Coliform and Escherichia coli Counts in Food Suspensions Using Paddle-Type and Pulsifier Sample Preparation Procedures

    J. Kovacs Nolan, E. M. Hearn, A. N. Sharpe

    págs. 126-130

    

  • Survival of Listeria monocytogenes Scott A on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin

    T. Ariyapitipun

    págs. 131-136

    

  • A Mycological Investigation of Phane, an Edible Caterpillar of an Emperor Moth, Imbrasia belina

    M. F. Simpanya

    págs. 137-140