Journal of food protection

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  Año 2000, Vol. 63, Número 2

  • Multidrug-Resistant Salmonella Typhimurium DT104 in Poultry

    G. Rajashekara

    págs. 155-161

    

  • Survival of Pseudomonas fluorescens and Salmonella Typhimurium after Electron Beam and Gamma Irradiation of Refrigerated Beef

    C. Myung-Sub, K. Young-Tae

    págs. 162-166

    

  • Microbiological Sampling of Carcasses by Excision or Swabbing

    C. O. Gill

    págs. 167-173

    

  • Attempts to Isolate Helicobacter from Cattle and Survival of Helicobacter pylori in Beef Products

    T. H. Stevenson

    págs. 174-178

    

  • Ribotype Analysis of Strain Distribution in Listeria monocytogenes

    S. M. Gendel

    págs. 179-185

    

  • Incidence and Characterization of Listeria monocytogenes from Domestic and Imported Foods in Korea

    L. Soon-Young, B. Sun-Young

    págs. 186-189

    

  • Estimating the Survival of Clostridium botulinum Spores during Heat Treatments

    Micha Peleg, M. B. Cole

    págs. 190-195

    

  • Oyster Preservation by High-Pressure Treatment

    M. E. Lopez-Caballero

    págs. 196-201

    

  • The Antimicrobial Properties of Chitosan in Mayonnaise and Mayonnaise-Based Shrimp Salads

    N. Covill, S. Roller

    págs. 202-209

    

  • Microbial Testing Methods for Detection of Residual Claning Agents and Disinfectants-Prevention of ATP Bioluminescence Measurement Errors in the Food Industry

    J. Lappalainen

    págs. 210-215

    

  • Characterization of Whey Cheese Packaged under Vacuum

    M. E. Pintado, Francisco Xavier Malcata

    págs. 216-221

    

  • The Boundary for Growth of Zygosaccharomyces bailii in Acidified Products Described by Models for Time to Growth and Probability of Growth

    P. G. Poulos, P. Jenkins

    págs. 222-230

    

  • Effects of Substrate, Water Activity, and Temperature on Growth and Verrucosidin Production by Penicillium polonicum Isolated from Dry-Cured Ham

    M. Rodriguez, M. C. Diaz, Félix Núñez Breña

    págs. 231-236

    

  • Reduction of Biogenic Amine Formation Using a Negative Amino Acid-Decarboxylase Starter Culture for Fermentation of Fuet Sausages

    Sara Bover Cid

    págs. 237-243

    

  • Histamine and Biogenic Amine Production by Morganella morganii Isolated from Temperature-Abused Albacore

    B. Ben-Gigirey, K. Shin-Hee, Jorge Barros Velázquez

    págs. 244-251

    

  • A Sandwich Enzyme-Linked Immunosorbent Assay for the Detection of Almonds in Foods

    J. J. Hlywka, S. L. Taylor, S. L. Hefle

    págs. 252-257

    

  • Identification of Central Nervous System Tissue in Retail Meat Products

    E. H. Lucker, E. Eigenbrodt

    págs. 258-263

    

  • Specificity of a Conductance Assay for Enumeration of Escherichia coli from Broiler Carcass Rinse Samples Containing Genetically Similar Species

    A. L. Edmiston, S. M. Russell

    págs. 264-267

    

  • Validation and Analysis of Modeled Predictions of Growth of Bacillus cereus Spores in Boiled Rice

    D. M. McElroy

    págs. 268-272

    

  • Heavy Metals in Mussels (Mytilus galloprovincialis) from the Ionian Sea, Italy

    M. M. Storelli

    págs. 273-276

    

  • Application of the Bigelow (z-Value) Model and Histamine Detection to Determine the Time and Temperature Required to Eliminate Morganella morganii from Seafood

    P. J. Bremer, C. M. Osborne

    págs. 277-280

    

  • Immunochemical Detection of Molds: A Review

    S. Li, R. R. Marquardt

    págs. 281-291