Journal of food protection

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  Año 2001, Vol. 64, Número 8

  • Development of a Proposed Standard Method for Assessing the Efficacy of Fresh Produce Sanitizers

    L. J. Harris, L. R. Beuchat

    págs. 1103-1109

    

  • Analysis of Native Microflora and Selection of Strains Antagonistic to Human Pathogens on Fresh Produce

    W. F. Fett, C.-H. Liao

    págs. 1110-1115

    

  • Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study

    W. S. Conway, B. Leverentz

    págs. 1116-1121

    

  • Effect of Low-Temperature, High-Pressure Treatment on the Survival of Escherichia coli O157:H7 and Salmonella in Unpasteurized Fruit Juices

    S. Ravishankar, A. Y.-L. Teo

    págs. 1122-1127

    

  • Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum L.) by Chlorine Dioxide Gas Treatments

    S. S. Nielsen, J. D. Floros, Y. Han, R. H. Linton

    págs. 1128-1133

    

  • Laying Season and Egg Shell Cracks on the Growth of Salmonella Enteritidis in the Egg Albumen during Storage

    Y. Hara-Kudo, Y. Sakakibara

    págs. 1134-1137

    

  • Effect of Different Levels of Beef Bacterial Microflora on the Growth and Survival of Escherichia coli O157:H7 on Beef Carcass Tissue

    M. Koohmaraie, E. D. Berry

    págs. 1138-1144

    

  • Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

    N. Chikthimmah, R. C. Anantheswaran

    págs. 1145-1150

    

  • Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5^oC

    S. M. I. Saad

    págs. 1151-1155

    

  • Validation of a Manufacturing Process for Fermented, Semidry Turkish Soudjouk To Control Escherichia coli O157:H7

    M. Calicioglu

    págs. 1156-1161

    

  • The Effect of Temperature and Low pH on Survival of Shigella flexneri in Broth

    L. L. Zaika

    págs. 1162-1165

    

  • A Double Antibody Sandwich Enzyme-Linked Immunosorbent Assay for the Detection of Salmonella Using Biotinylated Monoclonal Antibodies

    A. Valdivieso-Garcia

    págs. 1166-1171

    

  • Heterogeneity of Environmental, Retail, and Clinical Isolates of Vibrio vulnificus as Determined by Lipopolysaccharide-Specific Monoclonal Antibodies

    A. B. Zuppardo

    págs. 1172-1177

    

  • Influence of Surface Finish on the Cleanability of Stainless Steel

    R. Chmielewski, J. F. Frank

    págs. 1178-1182

    

  • The Effect of Nanometer Dimension Topographical Features on the Hygienic Status of Stainless Steel

    D. L. Rowe, R. D. Boyd, J. Verran

    págs. 1183-1187

    

  • Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999

    P. Levine

    págs. 1188-1193

    

  • Home-Style Beef Jerky: Effect of Four Preparation Methods on Consumer Acceptability and Pathogen Inactivation

    R. A. Rose-Morrow, J. A. Harrison, M. A. Harrison

    págs. 1194-1198

    

  • Acid Phosphatase Activity and Color Changes in Consumer-Style Griddle-Cooked Ground Beef Patties

    C. E. Davis, B. G. Lyon, W. R. Windham

    págs. 1199-1205

    

  • The Effect of Nisin on the Physiology of Bifidobacterium thermophilum

    A. Bezkorovainy, E. Kot, Y. Murad

    págs. 1206-1210

    

  • Occurrence of False-Positive Results of Inhibitor on Milk Samples Using the Delvotest SP Assay

    J.-H. Kang

    págs. 1211-1215

    

  • Reduction of Patulin during Apple Juice Clarification

    J. Bissessur

    págs. 1216-1219

    

  • Trichothecene and Moniliformin Production by Fusarium Species from Western Canadian Wheat

    D. Abramson, R. M. Clear

    págs. 1220-1225

    

  • Occurrence of Ochratoxin A-Producing Fungi In Raw Brazilian Coffee

    G. R. Urbano, M. F. de FLeitao, M. H. Taniwaki

    págs. 1226-1230

    

  • High-Performance Liquid Chromatographic Determination of Carbadox, Olaquindox, Furazolidone, Nitrofurazone, and Nitrovin in Feed

    S.-Y. Lin, S.-L. Jeng

    págs. 1231-1234

    

  • Direct Microscopic Observation of Lettuce Leaf Decontamination with a Prototype Fruit and Vegetable Washing Solution and 1% NaCl-NaHCO~3

    J. F. Frank, K. Takeuchi

    págs. 1235-1239

    

  • Two Processing Methods for the Isolation of Salmonella from Naturally Contaminated Alfalfa Seeds

    G. B. Inami, S. M. C. Lee

    págs. 1240-1243

    

  • Ascorbic Acid Enhances Destruction of Escherichia coli O157:H7 during Home-Type Drying of Apple Slices

    P. A. Kendall, J. A. Burnham

    págs. 1244-1248

    

  • Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

    S. Garcia, N. Heredia

    págs. 1249-1251

    

  • Occurrence of Anaerobic Bacterial, Clostridial, and Clostridium perfringens Spores in Raw Goose Livers from a Poultry Processing Plant in Hungary

    J. Turcsan

    págs. 1252-1254

    

  • Antibacterial Activity in Extracts of Camellia japonica L. Petals and Its Application to a Model Food System

    K. Y. Kim, P. M. Davidson

    págs. 1255-1260