Journal of food protection

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  Año 2004, Vol. 67, Número 1

  • An Assessment of the Microbiological Risks Involved with Egg Washing under Commercial Conditions

    M. L. Hutchison

    págs. 4-11

    

  • Independent Effects of Acetic Acid and pH on Survival of Escherichia coli in Simulated Acidified Pickle Products

    R. F. McFeeters, F. Breidt, J. S. Hayes

    págs. 12-18

    

  • Impact of Cold and Cold-Acid Stress on Poststress Tolerance and Virulence Factor Expression of Escherichia coli O157:H7

    D. Elhanafi, B. Leenanon

    págs. 19-26

    

  • Simultaneous Detection of Escherichia coli O157:H7, Salmonella, and Shigella in Apple Cider and Produce by a Multiplex PCR

    A. Mustapha, Y. Li

    págs. 27-33

    

  • Intrinsic Mechanism Decreases Susceptibility of Escherichia coli O157:H7 to Multiple Antibiotics

    K. R. Matthews, S. S. Golding

    págs. 34-39

    

  • Frozen Storage of Escherichia coli O157 in Buffered Peptone Water and Its Detection on Bovine Carcasses

    G. T. Innocent, H. E. Ternent

    págs. 40-45

    

  • A Rapid and Automated Fiber Optic-Based Biosensor Assay for the Detection of Salmonella in Spent Irrigation Water Used in the Sprouting of Sprout Seeds

    M. F. Kramer

    págs. 46-52

    

  • Modeling the Boundaries of Growth of Salmonella Typhimurium in Broth as a Function of Temperature, Water Activity, and pH

    K. P. Koutsoumanis

    págs. 53-59

    

  • Thermal Inactivation of Enterobacter sakazakii in Rehydrated Infant Formula

    S. G. Edelson-Mammel

    págs. 60-63

    

  • Development of Predictive Models for the Survival of Campylobacter jejuni (ATCC 43051) on Cooked Chicken Breast Patties and in Broth as a Function of Temperature

    K. S. Yoon, C. N. Burnette

    págs. 64-70

    

  • Effect of Reheating on Viability of a Five-Strain Mixture of Listeria monocytogenes in Vacuum-Sealed Packages of Frankfurters following Refrigerated or Frozen Storage

    A. C. S. Porto

    págs. 71-76

    

  • Reduction and Survival of Listeria monocytogenes in Ready-to-Eat Meats after Irradiation

    S. C. C. Foong, G. L. Gonzalez

    págs. 77-82

    

  • Growth of Heat-Treated Enterotoxin-Positive Clostridium perfringens and the Implications for Safe Cooling Rates

    K. G. Andersen

    págs. 83-89

    

  • Distribution of Aflatoxin-Producing Aspergillus flavus and Aspergillus parasiticus in Sugarcane Fields in the Southernmost Islands of Japan

    H. Kamimura, H. Takahashi

    págs. 90-95

    

  • Fungi, Aflatoxins, and Cyclopiazonic Acid Associated with Peanut Retailing in Botswana

    F. A. Mphande

    págs. 96-102

    

  • Norovirus Cross-Contamination during Food Handling and Interruption of Virus Transfer by Hand Antisepsis: Experiments with Feline Calicivirus as a Surrogate

    S. Bidawid

    págs. 103-109

    

  • Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4^oC, 48 Hours) Raw Goat's Milk

    María Teresa Veciana Nogués, S. Novella-Rodriguez

    págs. 110-116

    

  • Biogenic Amine Formation and "Zapatera" Spoilage of Fermented Green Olives: Effect of Storage Temperature and Debittering Process

    M. C. D. Quintana, P. G. Garcia, C. R. Barranco

    págs. 117-123

    

  • Putrescine, Cadaverine, and Indole Production by Bacteria Isolated from Wild and Aquacultured Penaeid Shrimp Stored at 0, 12, 24, and 36^oC

    W. F. Staruszkiewicz, R. A. Benner

    págs. 124-133

    

  • Effects of On-Board and Dockside Handling on the Formation of Biogenic Amines in Mahimahi (Coryphaena hippurus), Skipjack Tuna (Katsuwonus peiamis), and Yellowfin Tuna (Thunnus albacares)

    W. F. Staruszkiewicz

    págs. 134-141

    

  • Analysis of Radiation-Induced Hydrocarbons and 2-Alkylcyclobutanones from Dried Shrimps (Penaeus aztecus)

    J.-M. Lee, H.-Y. Seo, K.-S. Kim, E.-R. Park

    págs. 142-147

    

  • Antimicrobial and Antioxidant Activities of Natural Extracts In Vitro and in Ground Beef

    A. Mustapha, I. U. Grun, J. Ahn

    págs. 148-155

    

  • Antigenotoxic Effects of Water Extract from Korean Fermented Soybean Paste (Doen-Jang)

    J.-G. Kim

    págs. 156-161

    

  • Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

    D. W. Schaffner, R. Montville

    págs. 162-167

    

  • Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

    B.-H. Kim

    págs. 168-171

    

  • PCR Identification of Beef, Sheep, Goat, and Pork in Raw and Heat-Treated Meat Mixtures

    Miguel Ángel Rodríguez Ramos

    págs. 172-177

    

  • Salmonella in Sesame Seed Products

    S. O. Brockmann, I. Piechotowski

    págs. 178-180

    

  • Evidence of Salmonella Internalization into Fresh Mangos during Simulated Postharvest Insect Disinfestation Procedures

    A. L. Penteado

    págs. 181-184

    

  • Bacterial Contamination of Recirculating Brine Used in the Commerical Production of Moisture-Enhanced Pork

    F. Nattress, G. G. Greer

    págs. 185-188

    

  • Enrichment and DNA Extraction Protocols for the Simultaneous Detection of Salmonella and Listeria monocytogenes in Raw Sausage Meat with Multiplex Real-Time PCR

    X. Wang, M. W. Griffiths, N. Jothikumar

    págs. 189-192