Journal of food protection

• 

  Año 2001, Vol. 64, Número 11

  • "Differentiation between Types and Strains of Clostridium botulinum by Riboprinting," A Comment on: J. Food Prot. 63(10):1347-1352 (2000)

    S. Hielm, Johanna Björkroth

    págs. 1653-1654

    

  • Use of Steam Condensing at Subatmospheric Pressures To Reduce Escherichia coli O 157:H7 Numbers on Bovine Hide

    A. M. Doherty, J. M. McEvoy, James J. Sheridan

    págs. 1655-1660

    

  • Effect of Acid Resistance of Escherichia coli O 157:H7 on Efficacy of Buffered Lactic Acid To Decontaminate Chilled Beef Tissue and Effect of Modified Atmosphere Packaging on Survival of Escherichia coli O 157:H7 on Red Meat

    Mieke Uyttendaele

    págs. 1661-1666

    

  • Inhibitory Activity of Bifidobacterium longum HY8001 against Vero Cytotoxin of Escherichia coli O 157:H7

    S. H. Kim, S. J. Yang

    págs. 1667-1673

    

  • Acid Tolerance and Survival of Escherichia coli O 157:H7 Inoculated in Fruit Pulps Stored under Refrigeration

    P. A. H. F. Marques, D. Worcman-Barninka

    págs. 1674-1678

    

  • Validation of Apple Cider Pasteurization Treatments against Escherichia coli O 157:H7, Salmonella, and Listeria monocytogenes

    P. P. Mak, S. C. Ingham, B. H. Ingham

    págs. 1679-1689

    

  • Sources and Movement of Salmonella through Integrated Poultry Operations: A Multistate Epidemiological Investigation

    N. J. Stern, J. S. Bailey, P. Fedorka-Cray

    págs. 1690-1697

    

  • Colonization of Broiler Chicks by Salmonella Typhimurium Definitive Phage Type 104

    P. J. Fedorka-Cray

    págs. 1698-1704

    

  • Distribution of Campylobacter spp. in Selected U.S. Poultry Production and Processing Operations

    N. J. Stern, P. Fedorka-Cray

    págs. 1705-1710

    

  • Development of a Selective Differential Agar for Isolation and Enumeration of Campylobacter spp

    J. E. Line

    págs. 1711-1715

    

  • Levels of Vibrio vulnificus and Organoleptic Quality of Raw Shellstock Oysters (Crassostrea virginica) Maintained at Different Storage Temperatures

    M. D. Pierson, T. A. Lorca

    págs. 1716-1721

    

  • Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4^oC in Vacuum Packages

    J. Samelis, J. N. Sofos

    págs. 1722-1729

    

  • Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7^oC

    Y. Han, R. H. Linton, S. S. Nielsen

    págs. 1730-1738

    

  • Detection of Heat Injury in Listeria monocytogenes Scott A

    V. K. Juneja, J. S. Novak

    págs. 1739-1743

    

  • Combination of Immunomagnetic Separation and Polymerase Chain Reaction for the Simultaneous Detection of Listeria monocytogenes and Salmonella spp. in Food Samples

    H.-Y. Tsen, H.-Y. Hsih

    págs. 1744-1750

    

  • Evaluation of Universal Preenrichment Broth for Growth of Heat-Injured Pathogens

    T. Zhao, Michael P. Doyle

    págs. 1751-1755

    

  • Shellac Formulations To Reduce Epiphytic Survival of Coliform Bacteria on Citrus Fruit Postharvest

    R. G. McGuire, R. D. Hagenmaier

    págs. 1756-1760

    

  • Growth and Recovery of Selected Gram-Negative Bacteria in Reconditioned Wastewater

    K. T. Rajkowski

    págs. 1761-1767

    

  • Effect of Lactobacillus casei and Yogurt Administration on Prevention of Pseudomonas aeruginosa Infection in Young Mice

    S. Alvarez, C. Herrero

    págs. 1768-1774

    

  • Growth and Viability of Commercial Bifidobacterium spp. in Honey-Sweetened Skim Milk

    H. Gandhi, Z. Ustunol

    págs. 1775-1779

    

  • Toxicity of Moniliformin from Fusarium fujikuroi Culture Material to Growing Barrows

    R. B. Harvey, T. S. Edrington

    págs. 1780-1784

    

  • Comparison of Constitutive and Inducible Maize Kernel Proteins of Genotypes Resistant or Susceptible to Aflatoxin Production

    R. L. Brown, Thomas E. Cleveland, Z.-Y. Chen

    págs. 1785-1792

    

  • Occurrence of Parasites on Fruits and Vegetables in Norway

    L. J. Robertson

    págs. 1793-1798

    

  • Factors Affecting Recovery Efficiency in Isolation of Cryptosporidium Oocysts and Giardia Cysts from Vegetables for Standard Method Development

    L. J. Robertson

    págs. 1799-1805

    

  • Sucrose, Sodium Dodecyl Sulfate, Urea, and 2-Mercaptoethanol Affect the Thermal Inactivation of R-Phycoerythrin

    Alicia Orta- Ramirez

    págs. 1806-1811

    

  • Development of a Sandwich Enzyme-Linked Immunosorbent Assay for the Detection of Egg Residues in Processed Foods

    E. Jeanniton, S. L. Taylor, S. L. Hefle

    págs. 1812-1816

    

  • Reduction of Escherichia coli O 157:H7 and Salmonella Typhimurium in Artificially Contaminated Alfalfa Seeds and Mung Beans by Fumingation with Ammonia

    S. Nuanualsuwan, S. Himathongkham

    págs. 1817-1819

    

  • Penetration of Escherichia coli O 157:H7 into Lettuce as Influenced by Modified Atmosphere and Temperature

    A. N. Hassan, K. Takeuchi

    págs. 1820-1823

    

  • Contamination of Beef Chucks with Escherichia coli during Carcass Breaking

    C. O. Gill, J. C. McGinnis

    págs. 1824-1827

    

  • Growth Rates of Salmonella and Escherichia coli O 157:H7 in Irradiated Beef

    J. S. Dickson

    págs. 1828-1831