Journal of food protection

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  Año 2003, Vol. 66, Número 12

  • Persistence of Escherichia coli O157:H7 on Lettuce Plants following Spray Irrigation with Contaminated Water

    E. B. Solomon

    págs. 2198-2202

    

  • Survival and Growth of Listeria monocytogenes and Enterohemorrhagic Escherichia coli O157:H7 in Minimally Processed Artichokes

    Susana Sanz Cervera, Mercedes Tania Giménez Martínez, María del Carmen Olarte Martínez

    págs. 2203-2209

    

  • Efficacy of Detergents in Removing Salmonella and Shigella spp. from the Surface of Fresh Produce

    S. S. Sumner, M. D. Pierson, J. D. Eifert, R. M. Raiden

    págs. 2210-2215

    

  • Combined Effects of Temperature, Water Activity, and pH on Alicyclobacillus acidoterrestris Spores

    M. Sinigaglia

    págs. 2216-2221

    

  • Direct Microscopic Observation and Viability Determination of Campylobacter jejuni on Chicken Skin

    W. Chantarapanont

    págs. 2222-2230

    

  • Transfer of Salmonella and Campylobacter from Stainless Steel to Romaine Lettuce

    B. W. Sheldon, C. M. Moore

    págs. 2231-2236

    

  • Isolation and Characterization of Escherichia coli Recovered from Maryland Apple Cider and the Cider Production Environment

    B. Jolbitado, I. A. Senkel

    págs. 2237-2244

    

  • Inactivation of Salmonella during Drying and Storage of Apple Slices Treated with Acidic or Sodium Metabisulfite Solutions

    P. A. DiPersio, P. A. Kendall, M. Calicioglu

    págs. 2245-2251

    

  • Nitrite-Induced Injury of Listeria monocytogenes and the Effect of Selective Versus Nonselective Recovery Procedures on Its Isolation from Frankfurters

    C. Ngutter, C. Donnelly

    págs. 2252-2257

    

  • Influence of Extended Acid Stressing in Fresh Beef Decontamination Runoff Fluids on Sanitizer Resistance of Acid-Adapted Escherichia coli O157:H7 in Biofilms

    J. D. Stopforth

    págs. 2258-2266

    

  • A Model Study of Escherichia coli O157:H7 Survival in Fermented Dry Sausages-Influence of Inoculum Preparation, Inoculation Procedure, and Selected Process Parameters

    F. Naim, S. Messier, L. Saucier

    págs. 2267-2275

    

  • Sensitivity of Vibrio Species in Phosphate-Buffered Saline and in Oysters to High-Pressure Processing

    D. W. Cook

    págs. 2276-2282

    

  • Relationship between the Effects of Stress Induced by Human Bile Juice and Acid Treatment in Vibrio cholerae

    N. Heredia, G. Álvarez

    págs. 2283-2288

    

  • Tolerance of Salmonella Enteritidis and Staphylococcus aureus to Surface Cleaning and Household Bleach

    H. D. Kusumaningrum

    págs. 2289-2295

    

  • A Comparison of Hand Washing Techniques To Remove Escherichia coli and Caliciviruses under Natural or Artificial Fingernails

    L. K. Williams, B. S. Michaels, C.-M. Lin, Michael P. Doyle, H.-K. Kim, F.-M. Wu

    págs. 2296-2301

    

  • A Rapid Most-Probable-Number-Based Enzyme-Linked Immunosorbent Assay for the Detection and Enumeration of Salmonella Typhimurium in Poultry Wastewater

    L. Goodridge, C. Goodridge, D. Gottfried

    págs. 2302-2306

    

  • Development of a PCR Assay for the Detection of Animal Tissues in Ruminant Feeds

    M. T. Bottero

    págs. 2307-2312

    

  • Fermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species

    R. Doblado

    págs. 2313-2320

    

  • Stability of Arsenobetaine Levels in Manufactured Baby Foods

    P. Vinas, I. Lopez-Garcia, B. Merino-Merono

    págs. 2321-2324

    

  • Polycyclic Aromatic Hydrocarbons in Foods: Human Exposure through the Diet in Catalonia, Spain

    G. Falco, José Luis Domingo Roig

    págs. 2325-2331

    

  • Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22^oC

    L. O. Merivirta, Johanna Björkroth

    págs. 2332-2335

    

  • Pectin Methyl Esterase and Natural Microflora of Fresh Mixed Orange and Carrot Juice Treated with Pulsed Electric Fields

    D. Rodrigo, Gustavo V. Barbosa-Cánovas

    págs. 2336-2342

    

  • Validation of Guidelines for Investigating Foodborne Disease Outbreaks: The Experience of the Lazio Region, Italy

    C. A. Perucci, A. Faustini, P. G. Rossi

    págs. 2343-2348

    

  • Detection and Fate of Bacillus anthracis (Sterne) Vegetative Cells and Spores Added to Bulk Tank Milk

    M. L. Perdue

    págs. 2349-2354

    

  • Use of Ozone To Reduce Molds in a Cheese Ripening Room

    Zofia Kozakiewicz, L. Abrunhosa, R. Serra

    págs. 2355-2358

    

  • Efficacy of a Commercial Produce Wash on Bacterial Contamination of Lettuce in a Food Service Setting

    D. W. Schaffner, D. Tucker, S. Smith, M. Dunbar

    págs. 2359-2361

    

  • Pathogenicity of Food and Clinical Listeria monocytogenes Isolates in a Mouse Bioassay

    Michael P. Doyle, M. A. Smith, K. Takeuchi

    págs. 2362-2366

    

  • Detection of Salmonella enterica Somatic Groups C1 and E1 by PCR-Enzyme-Linked Immunosorbent Assay

    B. E. Gillespie

    págs. 2367-2370

    

  • Significance of Nonaromatic Organic Acids in Honey

    José Francisco Huidobro Canales, Jesús Simal Lozano, I. Mato

    págs. 2371-2376