Journal of food protection

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  Año 2000, Vol. 63, Número 7

  • Molecular Beacon Polymerase Chain Reaction Detection of Escherichia coli O157:H7 in Milk

    J. L. McKillip

    págs. 855-859

    

  • Evaluation of the Reveal and SafePath Rapid Escherichia coli O157 Detection Tests for Use on Bovine Feces and Carcasses

    R. P. Johnson, C. A. Power

    págs. 860-866

    

  • Commercial Field Trial Evaluation of Mucosal Starter Culture To Reduce Salmonella Incidence in Processed Broiler Carcasses

    J. S. Bailey, N. J. Stern

    págs. 867-870

    

  • Reduction of Salmonella spp. and Strains of Escherichia coli O157:H7 by Gamma Radiation of Inoculated Sprouts

    K. T. Rajkowski

    págs. 871-875

    

  • Attachment and Growth of Salmonella Chester on Apple Fruits and In Vivo Response of Attached Bacteria to Sanitizer Treatments

    C.-H. Liao, G. M. Sapers

    págs. 876-883

    

  • Combined Effects of Hydrostatic Pressure, Temperature, and the Addition of Allyl Isothiocyanate on Inactivation of Escherichia coli

    A. Nakatani, T. Ogawa, H. Matsuzaki

    págs. 884-888

    

  • Antimicrobial Activity of a 14-Residue Synthetic Peptide against Foodborne Microorganisms

    P. Appendini, J. H. Hotchkiss

    págs. 889-893

    

  • Effectiveness of Two Cooking Systems In Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef Patties

    S. E. Williams, M. A. Harrison, E. M. D Sa, M. H. Broccoli

    págs. 894-899

    

  • Characterization of Vibrio parahaemolyticus Isolates Obtained from Foodborne Illness Outbreaks during 1992 through 1995 in Taiwan

    S.-H. Liu, H.-C. Wong

    págs. 900-906

    

  • Growth and Survival of Escherichia coli O157:H7 and Listeria monocytogenes in Egg Products Held at Different Temperatures

    S.-E. Yang, C.-C. Chou

    págs. 907-911

    

  • Vancomycin Resistance and Antibiotic Susceptibility of Enterococci in Raw Meat

    M. Pavia, C. G. A. Nobile

    págs. 912-915

    

  • Behavior of Listeria monocytogenes in Pasteurized Milk during Fermentation with Lactic Acid Bacteria

    T. J. Harden, W. M. Pitt

    págs. 916-920

    

  • Use of Capillary Tubes and Plate Heat Exchanger to Validate U.S. Department of Agriculture Pasteurization Protocols for Elimination of Listeria monocytogenes in Liquid Egg Products

    C. B. Michalski, R. E. Brackett

    págs. 921-925

    

  • Growth of Bacillus cereus on Solid Media as Affected by Agar, Sodium Chloride, and Potassium Sorbate

    M. L. Stecchini

    págs. 926-929

    

  • Isolation and Identification of Nontuberculous Mycobacteria from Foods as Possible Exposure Sources

    C. Arqueta

    págs. 930-933

    

  • Effects of Gamma Radiation on Sensory Qualities, Microbiological and Chemical Properties of Salted and Fermented Squid

    J.-H. Kim, M. W. Byun, K.-H. Lee, H.-S. Yook, D.-H. Kim

    págs. 934-939

    

  • Effects of Gamma Radiation on the Conformational and Antigenic Properties of a Heat-Stable Major Allergen in Brown Shrimp

    J.-W. Park, I.-J. Kang, C.-S. Hong, J.-W. Lee, J.-H. Kim, M.-W. Byun

    págs. 940-944

    

  • Genotoxicity Testing of Cooked Cured Meat Pigment (CCMP) and Meat Emulsion Coagulates Prepared with CCMP

    M. Stevanovic

    págs. 945-952

    

  • Qualitative Detection of Tetracycline Residues in Milk with a Luminescence-Based Microbial Method: The Effect of Milk Composition and Assay Performance in Relation to an Immunoassay and a Microbial Inhibition Assay

    J. Kurittu, S. Lonnberg

    págs. 953-957

    

  • Isolation of Salmonella spp. from the Housefly, Musca domestica L., and the Dump Fly, Hydrotaea aenescens (Wiedemann) (Diptera: Muscidae), at Caged-Layer Houses

    T. S. Hammack, A. R. Olsen

    págs. 958-960

    

  • Efficacy of Alkaline Washing for the Decontamination of Orange Fruit Surfaces Inoculated with Escherichia coli

    S. Pao, C. L. Davis, D. F. Kelsey

    págs. 961-964

    

  • A Survey of Water Activity and pH Values in Fresh Pasta Packed under Modified Atmosphere Manufactured in Argentina and Uruguay

    J. Chirife, C. Schebor

    págs. 965-969

    

  • Buffalo-Milk Enzyme Levels, Their Sensitivity to Heat Inactivation, and Their Possible Use as Markers for Pasteurization

    A. d´Angelo, L. Avallone, P. Lombardi

    págs. 970-973

    

  • Survey of the Furosine Content in Cheeses Marketed in Spain

    M. Villamiel

    págs. 974-975

    

  • Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects

    K. H. Steinkraus, C. J. Greenwalt

    págs. 976-981

    

  • Criteria to Determine Food Allergen Priority

    R. S. Applebaum, J. M. Yeung

    págs. 982-986