Journal of food protection

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  Año 2004, Vol. 67, Número 8

  • Modified Immunoliposome Sandwich Assay for the Detection of Escherichia coli O157:H7 in Apple Cider

    R. A. Durst, S. Park

    págs. 1568-1573

    

  • Inactivation of Escherichia coli O157:H7 and Other Naturally Occurring Microorganisms in Apple Cider by Electron Beam Irradiation

    H. Wang, C. A. Reitmeier

    págs. 1574-1577

    

  • Potential for Internalization, Growth, and Survival of Salmonella and Escherichia coli O157:H7 in Oranges

    S. Edelson-Mammel, M. O. Walderhaug, B. S. Eblen

    págs. 1578-1584

    

  • AnDiaTec Salmonella sp. PCR-ELISA for Analysis of Food Samples

    C. Metzger-Boddien

    págs. 1585-1590

    

  • Influence of Animal Origin and Lineage on Survival of Escherichia coli O157:H7 Strains in Strong and Weak Acid Challenges

    C. E. Saridakis

    págs. 1591-1596

    

  • Solid-Phase Microextraction, Gas Chromatography, and Mass Spectrometry Coupled with Discriminant Factor Analysis and Multilayer Perceptron Neural Network for Detection of Escherichia coli

    U. Siripatrawan

    págs. 1597-1603

    

  • Rapid Method for Prediction of Escherichia coli Numbers Using an Electronic Sensor Array and an Artificial Neural Network

    U. Siripatrawan

    págs. 1604-1609

    

  • Use of MIDI-Fatty Acid Methyl Ester Analysis To Monitor the Transmission of Campylobacter during Commercial Poultry Processing

    J. A. Cason, A. Hinton

    págs. 1610-1616

    

  • Occurrence of Vibrio vulnificus in Fish and Shellfish Available from Markets in China

    Y. Yano, M. Yokoyama

    págs. 1617-1623

    

  • Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant

    T. R. Pala, A. Sevilia

    págs. 1624-1629

    

  • Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on Prerigor Beef Tissue

    D. Retzlaff

    págs. 1630-1633

    

  • Optimization of Rapid Detection of Escherichia coli O157:H7 and Listeria monocytogenes by PCR and Application to Field Test

    W. J. Kim, G.-S. Moon, W.-S. Shin

    págs. 1634-1640

    

  • Survival and Recovery of Viable but Nonculturable Listeria monocytogenes Cells in a Nutritionally Depleted Medium

    J. S. Dickson, S. C. C. Foong

    págs. 1641-1645

    

  • A Validated PCR-Based Method To Detect Listeria monocytogenes Using Raw Milk as a Food Model-Towards an International Standard

    M. D Agostino

    págs. 1646-1655

    

  • High-Resolution Genotyping of Listeria monocytogenes by Fluorescent Amplified Fragment Length Polymorphism Analysis Compared to Pulsed-Field Gel Electrophoresis, Random Amplified Polymorphic DNA Analysis, Ribotyping, and PCR-Restriction Fragment Length Polymorphism Analysis

    B. Ojeniyi, B. F. Vogel, V. Fussing

    págs. 1656-1665

    

  • Thermal Resistance of Listeria monocytogenes, Salmonella Heidelberg, and Escherichia coli O157:H7 at Elevated Temperatures

    L. Huang

    págs. 1666-1670

    

  • High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

    D. Carminati

    págs. 1671-1675

    

  • Fate of Listeria monocytogenes in Bovine Manure-Amended Soil

    M. Islam, J. Morgan, Michael P. Doyle, X. Jiang

    págs. 1676-1681

    

  • Optimizing Concentration and Timing of a Phage Spray Application To Reduce Listeria monocytogenes on Honeydew Melon Tissue

    B. Leverentz, W. Janisiewicz, W. S. Conway

    págs. 1682-1686

    

  • Factors That Contribute to the Botulinal Safety of Reduced-Fat and Fat-Free Process Cheese Products

    K. A. Glass, E. A. Johnson

    págs. 1687-1693

    

  • A PCR Assay Based on a Sequence-Characterized Amplified Region Marker for Detection of Emetic Bacillus cereus

    H. Maeshima, A. Matsumura, S. Nakano

    págs. 1694-1701

    

  • Lethality of Chlorine, Chlorine Dioxide, and a Commercial Fruit and Vegetable Sanitizer to Vegetative Cells and Spores of Bacillus cereus and Spores of Bacillus thuringiensis

    L. R. Beuchat, C. A. Pettigrew

    págs. 1702-1708

    

  • Effects of High-Pressure Processing on the Safety, Quality, and Shelf Life of Ready-to-Eat Meats

    M. M. Hayman

    págs. 1709-1718

    

  • Dextran from Leuconostoc mesenteroides Augments Immunostimulatory Effects by the Introduction of Phosphate Groups

    J. Nishimura-Uemura, T. Sato

    págs. 1719-1724

    

  • Change of an Egg Allergen in a White Layer Cake Containing Gamma-Irradiated Egg White

    J.-W. Lee, H.-S. Yook, J.-H. Seo, M.-W. Byun, S.-Y. Lee, M.-R. Kim, Y.-S. Lee

    págs. 1725-1730

    

  • Analysis of Radiolytic Products of Lipid in Irradiated Dried Squids (Todarodes pacificus)

    H.-Y. Seo, J.-H. Kim, K.-S. Kim

    págs. 1731-1735

    

  • Activity of Two Histidine Decarboxylases from Photobacterium phosphoreum at Different Temperatures, pHs, and NaCl Concentrations

    K. Kasama, Hideaki Morii

    págs. 1736-1742

    

  • Survival and Persistence of Norovirus, Hepatitis A Virus, and Feline Calicivirus in Marinated Mussels

    J. Hewitt, G. E. Greening

    págs. 1743-1750

    

  • Incubation of Egg Contents Pools at an Elevated Temperature (42^oC) Does Not Improve the Rapid Detection of Salmonella Enteritidis Phage Type 14b

    P. S. Holt, R. K. Gast

    págs. 1751-1754

    

  • Process Control and Sampling for Escherichia coli O157:H7 in Beef Trimmings

    R. A. Seward, R. Y. Murphy

    págs. 1755-1759