Journal of food protection

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  Año 2001, Vol. 64, Número 9

  • Optimization of Iron Supplementation for Enhanced Detection of Salmonella Enteritidis in Eggs

    R. C. Anantheswaran, H. Chen

    págs. 1279-1285

    

  • Effect of Sanitizer Treatments on Salmonella Stanley Attached to the Surface of Cantaloupe and Cell Transfer to Fresh-Cut Tissues during Cutting Practices

    G. M. Sapers, D. O. Ukuku

    págs. 1286-1291

    

  • Wrinkled Alfalfa Seeds Harbor More Aerobic Bacteria and Are More Difficult To Sanitize than Smooth Seeds

    A. O. Charkowski

    págs. 1292-1298

    

  • Survival of Salmonellae in Pasteurized, Refrigerated Calcium-Fortified Orange Juice

    L. R. Beuchat, M. Sharma

    págs. 1299-1304

    

  • Salmonella spp. and Escherichia coli Biotype I on Swine Carcasses Processed under the Hazard Analysis and Critical Control Point-Based Inspection Models Project

    Mark Tamplin

    págs. 1305-1308

    

  • Destruction of Escherichia coli O157:H7 and Salmonella Enteritidis in Cow Manure Composting

    J. M. Kim, A. J. Lung, C.-M. Lin, M. R. Marshall

    págs. 1309-1314

    

  • Phosphate Buffer Increases Recovery of Escherichia coli O157:H7 from Frozen Apple Juice

    S. A. Yamamoto

    págs. 1315-1319

    

  • A Study of U.S. Orchards To Identify Potential Sources of Escherichia coli O157:H7

    D. C. R. Riordan

    págs. 1320-1327

    

  • Location of Escherichia coli O157:H7 on and in Apples as Affected by Bruising, Washing, and Rubbing

    L. R. Beuchat, S. L. Burnett, S. J. Kenney

    págs. 1328-1333

    

  • Survival of Escherichia coli O157:H7 on Strawberry Fruit and Reduction of the Pathogen Population by Chemical Agents

    K. Yu, M. C. Newman, D. D. Archbold, T. R. Hamilton-Kemp

    págs. 1334-1340

    

  • Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France

    F. Dorey, J. P. Malas, A. Leclercq, R. Guyon

    págs. 1341-1345

    

  • Isolation and Characterization of Escherichia coli O157:H7 from Retail Meats in Argentina

    E. Miliwebsky, I. Chinen, J. D. Tanaro

    págs. 1346-1351

    

  • Comparison of Culture, Multiplex, and 5' Nuclease Polymerase Chain Reaction Assays for the Rapid Detection of Yersinia enterocolitica in Swine and Pork Products

    I. V. Wesley, S. Boyapalle

    págs. 1352-1361

    

  • Role of the Glutamate Decarboxylase Acid Resistance System in the Survival of Listeria monocytogenes LO28 in Low pH Foods

    K. O Reilly, P. D. Cotter

    págs. 1362-1368

    

  • Survival of Listeria monocytogenes Attached to Stainless Steel Surfaces in the Presence or Absence of Flavobacterium spp

    P. J. Bremer

    págs. 1369-1376

    

  • Microbiological and Chemical Analyses of Stainless Steel and Ceramics Subjected to Repeated Soiling and Cleaning Treatments

    J. Verran, R. D. Boyd

    págs. 1377-1387

    

  • Monitoring of Microbial Hazards at Farms, Slaughterhouses, and Processing Lines of Swine in Korea

    M.-J. Rho, M.-S. Chung

    págs. 1388-1391

    

  • A Real-Time Approach To Detect Seal Defects in Food Packages Using Ultrasonic Imaging

    N. N. Shah, P. K. Rooney

    págs. 1392-1398

    

  • Bacteriological Quality of Aquacultured Freshwater Fish Portions in Prepackaged Trays Stored at 3^oC

    M.-N. Gonzalez-Rodriguez

    págs. 1399-1404

    

  • Postcooking Temperature Changes in Beef Patties

    B. W. Berry, M. E. Bigner-George

    págs. 1405-1411

    

  • Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

    María Magdalena Martínez Tomé

    págs. 1412-1419

    

  • Inhibition of Saccharomyces cerevisiae by Slow Release of Propyl Paraben from a Polymer Coating

    M. L. Chikindas, D. Chung

    págs. 1420-1424

    

  • Osmotic Dehydration of Apple Slices Using a Sucrose/CaCl~2 Combination To Control Spoilage Caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum

    C. O. Chardonnet

    págs. 1425-1429

    

  • Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce, and a Food-Contact Surface

    Craig W. Hedberg, B. R. Gulati, P. B. Allwood

    págs. 1430-1434

    

  • Incidence of Salmonella in Minced Meat Produced in a European Union-Approved Cutting Plant

    K. Stock, Andreas Stolle

    págs. 1435-1438

    

  • Lactic Acid and Trisodium Phosphate Treatment of Lamb Breast To Reduce Bacterial Contamination

    A. J. Ramirez

    págs. 1439-1441

    

  • Combined Effects of NaCl, NaOH, and Biocides (Monolaurin or Lauric Acid) on Inactivation of Listeria monocytogenes and Pseudomonas spp

    Michel Hébraud, C. Vasseur, N. Rigaud, J. Labadie

    págs. 1442-1448