Journal of food protection

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  Año 2004, Vol. 67, Número 7

  • Effects of Acid Stress on Vibrio parahaemolyticus Survival and Cytotoxicity

    P. S. M. Yeung

    págs. 1328-1334

    

  • An Improved PCR Primer Pair Based on 16S rDNA for the Specific Detection of Salmonella Serovars in Food Samples

    C.-K. Lin, C.-L. Hung

    págs. 1335-1343

    

  • Inactivation of Salmonella during Drying and Storage of Roma Tomatoes Exposed to Predrying Treatments Including Peeling, Blanching, and Dipping in Organic Acid Solutions

    Y. Yoon, J. D. Stopforth

    págs. 1344-1352

    

  • Internalization of Bacterial Pathogens in Tomatoes and Their Control by Selected Chemicals

    S. Alvarado-Casillas, N. E. Martinez-Gonzales, M. O. Rodriguez-Garcia, L. S. Ibarra-Sanchez

    págs. 1353-1358

    

  • Attachment of Salmonella Poona to Cantaloupe Rind and Stem Scar Tissues as Affected by Temperature of Fruit and Inoculum

    G. M. Richards, L. R. Beuchat

    págs. 1359-1364

    

  • Persistence of Enterohemorrhagic Escherichia coli O157:H7 in Soil and on Leaf Lettuce and Parsley Grown in Fields Treated with Contaminated Manure Composts or Irrigation Water

    M. Islam, S. C. Phatak, Michael P. Doyle

    págs. 1365-1370

    

  • Efficacy of Chlorine Dioxide Gas as a Sanitizer of Lettuce Leaves

    M. Costello, S.-Y. Lee

    págs. 1371-1376

    

  • Effects of Water Source, Dilution, Storage, and Bacterial and Fecal Loads on the Efficacy of Electrolyzed Oxidizing Water for the Control of Escherichia coli O157:H7

    S. M. L. Stevenson

    págs. 1377-1383

    

  • The Association between Cleaning and Disinfection of Lairage Pens and the Prevalence of Salmonella enterica in Swine at Harvest

    P. L. Schmidt, A. M. O Connor

    págs. 1384-1388

    

  • Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth during the Production of Fresh Ground and Boneless Pork Products

    J. E. Mann

    págs. 1389-1393

    

  • Thermal Process Validation for Escherichia coli O157:H7 Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products

    R. Y. Murphy, L. K. Duncan, E. M. Martin

    págs. 1394-1402

    

  • Effect of Sodium Lactate on Thermal Inactivation of Listeria monocytogenes and Salmonella in Ground Chicken Thigh and Leg Meat

    R. Y. Murphy

    págs. 1403-1407

    

  • Use of Carvacrol and Cymene To Control Growth and Viability of Listeria monocytogenes Cells and Predictions of Survivors Using Frequency Distribution Functions

    Paula María Periago Bayonas

    págs. 1408-1416

    

  • Distribution of Listeria monocytogenes Molecular Subtypes among Human and Food Isolates from New York State Shows Persistence of Human Disease-Associated Listeria monocytogenes Strains in Retail Environments

    B. D. Sauders

    págs. 1417-1428

    

  • Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice

    J.-Y. Yeh, E. Hoogetoorn

    págs. 1429-1432

    

  • Microbiological Quality of Ground Beef from Conventionally-Reared Cattle and "Raised without Antibiotics" Label Claims

    N. P. Christie, J. T. LeJeune

    págs. 1433-1437

    

  • Development of a Laboratory Scale Clean-in-Place System To Test the Effectiveness of "Natural" Antimicrobials against Dairy Biofilms

    M. Dufour, R. S. Simmonds

    págs. 1438-1443

    

  • Prevalence of High-Risk Egg-Preparation Practices in Restaurants That Prepare Breakfast Egg Entrees: An EHS-Net Study

    R. Lee, M. E. Beatty, A. K. Bogard, C.; EHS-Net Working Group Selman

    págs. 1444-1450

    

  • Effect of Temperature and Sanitizers on the Survival of Feline Calicivirus, Escherichia coli, and F-Specific Coliphage MS2 on Leafy Salad Vegetables

    P. B. Allwood

    págs. 1451-1456

    

  • Autoinducer-2-like Activity Associated with Foods and Its Interaction with Food Additives

    Michael E. Hume, S. D. Pillai, L. Lu

    págs. 1457-1462

    

  • Campylobacter Colonization of Sibling Turkey Flocks Reared under Different Management Conditions

    N. Reimers, K. Smith, H. J. Barnes

    págs. 1463-1468

    

  • Prevalence of Potentially Pathogenic Vibrio Species in the Seafood Marketed in Malaysia

    N. Elhadi

    págs. 1469-1475

    

  • Campylobacter Prevalence in Lactating Dairy Cows in the United States

    R. B. Harvey, R. E. Droleskey, T. S. Edrington, C. L. Sheffield

    págs. 1476-1479

    

  • Critical Control Points for Monitoring Salmonellae Reduction in Thai Commercial Frozen Broiler Processing

    A. Bangtrakulnonth, S. Vadhanasin

    págs. 1480-1483

    

  • Acute Infection of Swine by Various Salmonella Serovars

    A. T. Loynachan

    págs. 1484-1488

    

  • Effect of Short-Term Lairage on the Prevalence of Salmonella enterica in Cull Sows

    S. T. Larsen

    págs. 1489-1493

    

  • Determination of the Principal Points of Product Contamination during Beef Carcass Dressing Processes in Northern Ireland

    R. H. Madden, K. A. Murray

    págs. 1494-1496

    

  • Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

    M. L. Bari, Y. Inatsu, S. Kawasaki

    págs. 1497-1500

    

  • Control of Escherichia coli O157:H7 with Sodium Metasilicate

    J. K. O Brien, G. H. Weber

    págs. 1501-1506

    

  • The BAX PCR Assay for Screening Listeria monocytogenes Targets a Partial Putative Gene Imo2234

    A. Hughes, W. Zhang

    págs. 1507-1511