Journal of food protection

• 

  Año 2000, Vol. 63, Número 8

  • UV Inactivation, Liquid-Holding Recovery, and Photoreactivation of Escherichia coli O157 and Other Pathogenic Escherichia coli Strains in Water

    R. Sommer, M. Lhotsky

    págs. 1015-1020

    

  • Heat Inactivation of Escherichia coli O157:H7 in Apple Juice Exposed to Chlorine

    J. P. Folsom, J. F. Frank

    págs. 1021-1025

    

  • Heat Inactivation of Escherichia coli O157:H7 in Apple Cider Containing Malic Acid, Sodium Benzoate, and Potassium Sorbate

    J. D. Floros, R. H. Linton, L. L. Dock

    págs. 1026-1031

    

  • A Multiplex Polymerase Chain Reaction Assay for Rapid Detection and Identification of Escherichia coli O157:H7 in Foods and Bovine Feces

    P. M. Fratamico

    págs. 1032-1037

    

  • Bactericidal Effect of Sodium Chlorate on Escherichia coli O157:H7 and Salmonella Typhimurium DT104 in Rumen Contents In Vitro

    R. C. Anderson, S. A. Buckley

    págs. 1038-1042

    

  • Rapid Detection of Salmonella Typhimurium in Chicken Carcass Wash Water Using an Immunoelectrochemical Method

    Y. H. Che

    págs. 1043-1048

    

  • Impact of Acid on Survival of Vibrio vulnificus and Vibrio vulnificus Phage

    A. DePaola, D. L. Marshall, J. Koo

    págs. 1049-1052

    

  • Survival of Yersinia enterocolitica and Mesophilic Aerobic Bacteria on Eggshell after Washing with Hypochlorite and Organic Acid Solutions

    G. I. Favier, M. E. Escudero

    págs. 1053-1057

    

  • Comparison of Different Reducing Agents for Enhanced Detection of Heat-Injured Listeria monocytogenes

    J.-H. Suh, S. J. Knabel

    págs. 1058-1063

    

  • Feasibility of a Defined Microflora Challenge Method for Evaluating the Efficacy of Foodborne Listeria monocytogenes Selective Enrichments

    A. D. Hitchins

    págs. 1064-1070

    

  • Modeling the Germination Kinetics of Clostridium botulinum 56A Spores as Affected by Temperature, pH, and Sodium Chloride

    F. P. Chea

    págs. 1071-1079

    

  • Microbial Populations on Animal Hides and Beef Carcasses at Different Stages of Slaughter in Plants Employing Multiple-Sequential Interventions for Decontamination

    J. N. Sofos, R. T. Bacon, R. P. Clayton, K. E. Belk

    págs. 1080-1086

    

  • Acidified Sodium Chlorite Antimicrobial Treatment of Broiler Carcasses

    M. L. Aldrich, A. L. Waldroup, G. K. Kemp

    págs. 1087-1092

    

  • High-Pressure Processing Applied to Cooked Sausages: bacterial Populations during Chilled Storage

    Jesús Yuste Bombín

    págs. 1093-1099

    

  • Bactericidal Properties of Ozone and Its Potential Application as a Terminal Disinfectant

    G. Moore, C. Griffith

    págs. 1100-1106

    

  • An Evaluation of Methods for the Detection of Spinal Cord in Product Derived from Advanced Meat Recovery Systems

    L. C. Kelley

    págs. 1107-1112

    

  • Recalls of Foods and Cosmetics Due to Microbial Contamination Reported to the U.S. Food and Drug Administration

    D. Street, S. Wong, S. I. Delgado

    págs. 1113-1116

    

  • Efficacy of Disinfectants in Killing Spores of Alicyclobacillus acidoterrestris and Performance of Media for Supporting Colony Development by Survivors

    R. V. Orr, L. R. Beuchat

    págs. 1117-1122

    

  • Classification of a Bacterial Isolate, from Pozol, Exhibiting Antimicrobial Activity against Several Gram-Positive and Gram-Negative Bacteria, Yeasts, and Molds

    P. Ray, C. Sanchez, D. J. O Sullivan

    págs. 1123-1132

    

  • Binding of Aflatoxin B, to Bifidobacteria In Vitro

    M. D. Rarick, J. T. Oatley

    págs. 1133-1136

    

  • Evaluation of Petrifilm Series 2000 as a Possible Rapid Method to Count Coliforms in Foods

    L. M. Medina, R. Priego

    págs. 1137-1140

    

  • Anisakid Larvae in the Musculature of the Argentinean Hake, Merluccius hubbsi

    M. V. Herreras

    págs. 1141-1143

    

  • Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review

    R. B. Smittle

    págs. 1144-1153