Journal of food protection

• 

  Año 1999, Vol. 62, Número 1

  • Attachment of Escherichia coli O157:H7 to Lettuce Leaf Surface and Bacterial Viability in Response to Chlorine Treatment as Demonstrated by Using Confocal Scanning Laser Microscopy

    págs. 3-9

    

  • Influence of Various Commercial Packaging Conditions on Survival of Escherichia coli O157:H7 to Irradiation by Electron Beam Versus Gamma Rays

    págs. 10-15

    

  • Relative Effectiveness of Selenite Cystine Broth, Tetrathionate Broth, and Rappaport-Vassiliadis Medium for the Recovery of Salmonella spp. from Foods with a Low Microbial Load

    págs. 16-21

    

  • Prevalence of Salmonella spp. and Yersinia enterocolitica in Finishing Swine at Canadian Abattoirs

    págs. 22-25

    

  • Cheesecake: A Potential Vehicle for Salmonellosis?

    págs. 26-29

    

  • Prevalence and Characteristics of Aeromonas Species Isolated from Processed Channel Catfish

    págs. 30-34

    

  • Quantitative PCR for Listeria monocytogenes with Colorimetric Detection

    págs. 35-39

    

  • High-Pressure Destruction Kinetics of Listeria monocytogenes on Pork

    págs. 40-45

    

  • Combined Effect of Nisin and Moderate Heat on Destruction of Listeria monocytogenes in Cold-Pack Lobster Meat

    págs. 46-50

    

  • Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria Mosffer

    págs. 51-56

    

  • Effect of Shift in Growth Temperature on Tolerance of Psychrotrophic and Mesophilic Strains of Bacillus cereus to Heat and Sodium Chloride

    págs. 57-64

    

  • Flow-Through Membrane-Based Enzyme Immunoassay for Rapid Detection of Ochratoxin A in Wheat

    págs. 65-69

    

  • RpoS Function in Salmonella Typhimurium LT2 Monitored in a Skim Milk Model Food

    págs. 70-72

    

  • Eggshell Membrane Structure and Penetration by Salmonella Typhimurium

    págs. 73-76

    

  • Use of Modified Lactobacillus Selective Medium and Bifidobacterium Iodoacetate Medium for Differential Enumeration of Lactobacillus acidophilus and Bifidobacterium spp. in Powdered Nutritional Products

    págs. 77-80

    

  • Residual Alkaline Activity in Pasteurized Milk Heated at Various Temperatures - Measurement with the Fluorophos and Scharer Rapid Phosphatase Tests

    págs. 81-85

    

  • Effect of Chemical Cleaning Agents and Commercial Sanitizers on ATP Bioluminescence Measurements

    págs. 86-90

    
• 

  Año 1999, Vol. 62, Número 2

  • Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before being Washed with Hot Water, Alkaline Solution, or Organic Acid and then Stored at 4 or 12øC

    págs. 104-105

    

  • Response Surface Models for Effects of Temperature, pH, and Previous Growth pH on Growth Kinetics of Salmonella Typhimurium in Brain Heart Infusion Broth

    págs. 106-111

    

  • Use of Capillary Tubes and Plate Heat Exchanger to Validate U.S. Department of Agriculture Pasteurization Protocols for Elimination of Salmonella Enteritidis from Liquid Egg Products

    págs. 112-117

    

  • Salmonella Thompson Associated with Improper Handling of Roast Beef at a Restaurant in Sioux Falls, South Dakota

    págs. 118-122

    

  • High Prevalence of yadA-Positive Yersinia enterocolitica in Pig Tongues and Minced Meat at the Retail Level in Finland

    págs. 123-127

    

  • Inhibition of Growth of Escherichia coil O157:H7 in Fresh Radish (Raphanus sativus L.) Sprout Production by Calcinated Calcium

    págs. 128-132

    

  • Escherichia coil O157:H7 in Retail Ground Beef in Seattle: Results of a One-Year Prospective Study

    págs. 133-139

    

  • Sources and Extent of Microbiological Contamination of Beef Carcasses in Seven United States Slaughtering Plants

    págs. 140-145

    

  • Decontamination of Beef Carcass Surface Tissue by Steam Vacuuming Alone and Combined with Hot Water and Lactic Acid Sprays

    págs. 146-151

    

  • Microbiological Contamination of Reindeer Carcasses in Different Reindeer Slaughterhouses

    págs. 152-155

    

  • Residual Triose Phosphate Isomerase Activity and Color Measurements to Determine Adequate Cooking of Ground Beef Patties

    págs. 156-161

    

  • Ex Vivo Effects of Lactobacilli, Streptococci, and Bifidobacteria Ingestion on Cytokine and Nitric Oxide Production in a Murine Model

    págs. 162-169

    

  • Development and Validation of a Dynamic Growth Model for Listeria monocytogenes in Fluid Whole Milk

    págs. 170-176

    

  • A Preliminary Survey of Antibiotic Residues and Viable Bacteria in Milk from Three Caribbean Basin Countries

    págs. 177-180

    

  • Effects of Yogurt Ingestion on Mucosal and Systemic Cytokine Gene Expression in the Mouse

    págs. 181-188

    

  • A Differential Medium for the Isolation of Kluyveromyces marxianus and Kluyveromyces lactis from Dairy Products

    págs. 189-193

    

  • Fate of Gram-Positive Bacteria in Reconditioned, Pork-Processing Plant Water

    págs. 194-197

    

  • Evaluation of Immunomagnetic Separation and Plating Media for Recovery of Salmonella from Meat

    págs. 198-201

    

  • Analysis of Underivatizated Patulin by a GC-MS Technique

    págs. 202-205

    
• 

  Año 1999, Vol. 62, Número 3

  • pH-Dependent Stationary-Phase Acid Resistance Response of Enterohemorrhagic Escherichia coli in the Presence of Various Acidulants

    págs. 211-218

    

  • Effects of pH and Acid Resistance on the Radiation Resistance of Enterohemorrhagic Escherichia coil

    págs. 219-228

    

  • inhibitory Effects of Competitive Exclusion and Fructooligosaccharide, Singly and in Combination, on Salmonella Colonization of Chicks

    págs. 229-233

    

  • Extent of Beef Carcass Contamination with Escherichia coli and Probabilities of Passing U.S. Regulatory Criteria

    págs. 234-238

    

  • Antibacterial Activity of Shrimp Chitosan against Escherichia coli

    págs. 239-243

    

  • Isolation and Detection of Listaria monocytogenes Using Fluorogenic and Chromogenic Substrates for Phosphatidylinositol-Specific Phospholipase

    págs. 244-251

    

  • Lactobacilli Isolated from Chicken Intestines: Potential Use as Probiotics

    págs. 252-256

    

  • Application of a Reuterin Produced by Lactobacillus reuteri 12002 for Meat Decontamination and Preservation

    págs. 257-261

    

  • Efficacy of Oxonia Active Against Selected Spore Formers

    págs. 262-267

    

  • Development of an Integrated Procedure for the Detection of Central Nervous Tissue in Meat Products Using Cholesterol and Neuron-Specific Enolase as Markers

    págs. 268-276

    

  • Inactivation of Escherichia coli O157:H7 in Orange Juice Using a Combination of High Pressure and Mild Heat

    págs. 277-279

    

  • Combination Spray Washes of Saponin with Water or Acetic Acid to Reduce Aerobic and Pathogenic Bacteria on Lean Beef Surfaces

    págs. 280-283

    

  • Broiler Skin Sampling for Optimum Recovery of Salmonella spp

    págs. 284-286

    

  • Effects of Lactic Acid Bacteria Ingestion on Basal Cytokine mRNA and Immunoglobulin Levels in the Mouse

    págs. 287-291

    

  • Natural and In Vitro Coproduction of Cyclopiazonic Acid and Aflatoxins

    págs. 292-294

    

  • Distribution of Antifungal Proteins in Maize Kernel Tissues Using Immunochemistry

    págs. 295-299

    
• 

  Año 1999, Vol. 62, Número 4

  • Factors Associated with Fecal Shedding of Verotoxin-Producing Eacherichia coil O157 on Dairy Farms

    págs. 307-312

    

  • Development of a Medium for Differentiation between Escherichia coil and Escherichia coil O157:H7

    págs. 313-317

    

  • Comparison of Chemical Treatments to Eliminate Enterohemorrhagic Escherichia coil O157:H7 on Alfalfa Seeds

    págs. 318-324

    

  • Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

    págs. 325-328

    

  • Evaluation of TaqMan PCR Assay for Detecting Salmonella in Raw Meat and Shrimp Bon Kimura

    págs. 329-335

    

  • Growth Control of Listeria monocytogenes on Cold-Smoked Salmon Using a Competitive Lactic Acid Bacteria Flora

    págs. 336-342

    

  • Influence of Soft Rot Bacteria on Growth of Listeria monocytogenes on Potato Tuber Slices Ching-

    págs. 343-348

    

  • Growth and Toxin Production by Clostridium botulinum in English-style Crumpets Packaged Under Modified Atmospheres

    págs. 349-355

    

  • Modeling the Aerobic Growth and Decline of Staphylococcus aureus as Affected by pH and Potassium Sorbate Concentration

    págs. 356-362

    

  • The Storage Life of Packed Shredded Iceberg Lettuce Dipped in Glycine Betaine Solutions

    págs. 363-367

    

  • Different Responses of Planktonic and Attached Bacillus subtilis and Pseudomonas fluorescens to Sanitizer Treatment

    págs. 368-379

    

  • Microbiological Status of Australian Sheep Meat

    págs. 380-385

    

  • Swab-Based Enzyme !mmunoassay System for Detection of Meat Residues on Food Contact Surfaces as a Hygiene Monitoring Tool

    págs. 386-389

    

  • Potential for Disruption of Central Nervous System Tissue in Beef Cattle by Different Types of Captive Bolt Stunners

    págs. 390-393

    

  • An Enzyme-Linked Immunosorbent Assay for Glial Fibrillary Acidic Protein as an indicator of the Presence of Brain or Spinal Cord in Meat

    págs. 394-397

    

  • Biogenic Amines and Sensory Changes Associated with the Microbial Flora of Mediterranean Gilt-head Sea Bream (Sparus aurata) Stored Aerobically at 0, 8, and 15øC

    págs. 398-402

    

  • Survival of Anisakis simplex in Microwave-Processed Arrowtooth Flounder (Atheresthes stomias)

    págs. 403-409

    

  • Heat Resistance of Bacillus cereus Spores: Effects of Milk Constituents and Stabilizing Additives

    págs. 410-413

    

  • Inhibition of Aflatoxin-Producing Fungi by Welsh Onion Extracts

    págs. 414-417

    

  • Centralized Packaging of Retail Meat Cuts

    págs. 418-425

    
• 

  Año 1999, Vol. 62, Número 5

  • Development of a Rapid Response Biosensor for Detection of Salmonella Typhimurium

    págs. 431-437

    

  • Development of Digoxigenin-Labeled PCR Amplicon Probes for Use in the Detection and Identification of Enteropathogenic Yersinia and Shiga Toxin - Producing Escherichia coil from Foods

    págs. 438-443

    

  • Contamination of Intact Apples after Immersion in an Aqueous Environment Containing Escherichia coil O157:H7

    págs. 444-450

    

  • Behavior of Acid-Adapted and Unadapted Escherichia coil O157:H7 When Exposed to Reduced pH Achieved with Various Organic Acids

    págs. 451-455

    

  • Development of a New Medium for the Isolation of Arcobacter spp

    págs. 456-462

    

  • Enumeration and Confirmation of Aeromonas hydrophila, Aeromonas caviae, and Aeromonas sobria Isolated from Raw Milk and Other Milk Products in Northern Greece

    págs. 463-466

    

  • Incidence of Salmonella on Beef Carcasses Relating to the U.S. Meat and Poultry Inspection Regulations

    págs. 467-473

    

  • The Effectiveness of Triclosan-Incorporated Plastic against Bacteria on Beef Surfaces

    págs. 474-479

    

  • Application of High Hydrostatic Pressure to Eliminate Listeria monocytogenes from Fresh Pork Sausage

    págs. 480-483

    

  • Thermal Resistance of Bacterial Spores in Milk-Based Beverages Supplemented with Nisin

    págs. 484-491

    

  • Nisin in Milk Sensitizes Bacillus Spores to Heat and Prevents Recovery of Survivors

    págs. 492-498

    

  • Microbiological Quality and Production of Botulinal Toxin in Film-Packaged Broccoli, Carrots, and Green Beans

    págs. 499-508

    

  • Halotolerant and Halophilic Histamine-Forming Bacteria Isolated during the Ripening of Salted Anchovies (Engraulis encrasicholus)

    págs. 509-514

    

  • Canning Process that Diminishes Paralytic Shellfish Poison in Naturally Contaminated Mussels (Mytilus galloprovincialis)

    págs. 515-519

    

  • Reliability of an Ordinal Rating System for Assessing the Amount of Mud and Feces (Tag) on Cattle Hides at Slaughter

    págs. 520-525

    

  • Microbial, Physical, and Chemical Quality of Packaged Ice in Florida

    págs. 526-531

    

  • Combined Secondary Enrichment of Primary Enrichment Broths Increases Listeria Detection

    págs. 532-535

    

  • Acid-Adapted Listeria monocytogenes Displays Enhanced Tolerance against the Lantibiotics Nisin and Lacticin 3147

    págs. 536-539

    

  • Individual and Combined Effects of Vanillin and Potassium Sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum Growth

    págs. 540-542

    

  • Purification and Characterization of Three Extracellular Proteinases Produced by Pseudomonas fluorescens INIA 745, an Isolate from Ewe's Milk

    págs. 543-546

    

  • Stability of Tetracycline Antibiotics in Raw Milk under Laboratory Storage Conditions

    págs. 547-548

    
• 

  Año 1999, Vol. 62, Número 6

  • Prevalence of Escherichia coil in Apple Cider Manufactured in Connecticut

    págs. 567-573

    

  • Fecal Shedding and Rumen Growth of Escherichia coil O157:H7 in Fasted Calves

    págs. 574-579

    

  • Reduction of Escherichia coil O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite

    págs. 580-584

    

  • Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder

    págs. 585-591

    

  • Use of a Mutant Strain for Evaluating Processing Strategies to Inactivate Vibrio vulnificus in Oysters

    págs. 592-600

    

  • Defining the Growth/No-Growth Interface for Listeria monocytogenes in Mexican-Style Cheese Based on Salt, pH, and Moisture Content

    págs. 601-609

    

  • Comparison of Three Protocols for the Isolation of Arcobacter from Poultry

    págs. 610-614

    

  • Antimicrobial Resistance of Bacterial Flora Associated with Bovine Products in South Africa

    págs. 615-618

    

  • Effects of Antioxidants and Gamma Irradiation on the Shelf Life of Beef Patties

    págs. 619-624

    

  • Identification and Control of Processing Variables That Affect the Quality and Safety of Fluid Milk

    págs. 625-631

    

  • Evaluation of a Modified Enzymatic Test for the Detection of Tetracyclines in Milk

    págs. 632-636

    

  • Identification of Inadequately Cleaned Equipment Used in a Sheep Carcass-Breaking Process

    págs. 637-643

    

  • Bacterial Contamination of Ready-to-Eat Foods and Fresh Products in Retail Shops and Food Factories

    págs. 644-649

    

  • Aflatoxin Reduction in Corn Through Field Application of Competitive Fungi

    págs. 650-656

    

  • Medium Optimization for the Production of Antioxidants from Aspergillus candidus

    págs. 657-661

    

  • Detection and Isolation of Salmonella from Naturally Contaminated Alfalfa Seeds Following an Outbreak Investigation

    págs. 662-664

    

  • Effectiveness of Various Disinfectants in the Elimination of Yersinia enterocolitica on Fresh Lettuce

    págs. 665-669

    

  • Acid Adaptation of Listeria monocytogenes Strains Does Not Offer Cross-Protection against an Activated Lactoperoxidase System

    págs. 670-673

    

  • Assessment of the Microbiological Conditions of Tails, Tongues, and Head Meats at Two Beef-Packing Plants

    págs. 674-677

    

  • Irradiation of Chewable Tobacco Mixes for Improvement in Microbiological Quality

    págs. 678-681

    

  • An Oligonucleotide-Ligation Assay for the Differentiation between Cyclospora and Eimeria spp. Polymerase Chain Reaction Amplification Products

    págs. 682-685

    

  • Evaluation of a Fluorodensitometric Method for Analysis of Ergosterol as a Fungal Marker in Compound Feeds

    págs. 686-690

    

  • Limitations of Molecular Biological Techniques for Assessing the Virological Safety of Foods

    págs. 691-697

    
• 

  Año 1999, Vol. 62, Número 7

  • Rapid Detection of Escherichia coil O157:H7 in Ground Beef Using a Fiber-Optic Biosensor

    págs. 711-716

    

  • Rapid Detection of Salmonella in Chicken Washes by Immunomagnetic Separation and Flow Cytometry

    págs. 717-723

    

  • Use of Selective Media to Recover Salmonella and Vibrio cholerae after Growth in Reconditioned Pork-Processing Wastewater

    págs. 724-730

    

  • Recovery and Survival of Escherichia coli O157:H7 in Reconditioned Pork-Processing Wastewater

    págs. 731-734

    

  • Incidence of Salmonella, Campylobacter jejuni, Campylobacter coil, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

    págs. 735-740

    

  • Characterization of the Risk to Human Health of Pathogenic Escherichia coli Isolates from Chicken Carcasses

    págs. 741-746

    

  • Antibacterial Effect of Lactoferricin B on Escherichia coil O157:H7 in Ground Beef

    págs. 747-750

    

  • Antagonistic Effect of Enterococcus faecium J96 against Human and Poultry Pathogenic Salmonella spp

    págs. 751-755

    

  • Enhancing Microbiological Safety of Fresh Orange Juice by Fruit Immersion in Hot Water and Chemical Sanitizers

    págs. 756-760

    

  • Inactivation of Listeria monocytogenes/Pseudomonas Biofilms by Peracid Sanitizers

    págs. 761-765

    

  • Psychrotrophic Clostridia Causing Spoilage in Cooked Meat and Poultry Products

    págs. 766-772

    

  • Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria

    págs. 773-777

    

  • Use of Hazard Analysis Critical Control Point and Alternative Treatments in the Production of Apple Cider

    págs. 778-785

    

  • Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes

    págs. 786-792

    

  • Inactivation of Escherichia coli O157:H7 and Escherichia coil 8739 in Apple Juice by Pulsed Electric Fields

    págs. 793-796

    

  • Antimicrobial Resistance of Gram-Negative Enteric Bacteria from Pigs in a Nonantimicrobial-Exposed Herd Before and After Transportation

    págs. 797-799

    

  • Bacterial Contamination in the Environment of Food Factories Processing Ready-to-Eat Fresh Vegetables

    págs. 800-804

    

  • Fate of Escherichia coli O157:H7 and Salmonella Enteritidis on Currency

    págs. 805-807

    

  • Starter Culture Activity in Refrigerated Fermented Soymilk

    págs. 808-810

    

  • Fumonisin Production by Fusarium Species Isolated from Cereals and Feeds in Spain

    págs. 811-813

    

  • Fumonisin Production on Irradiated Corn Kernels: Effect of Inoculum Size

    págs. 814-817

    

  • Foodborne Infections during Pregnancy

    págs. 818-829

    
• 

  Año 1999, Vol. 62, Número 8

  • Nucleic Acid Persistence in Heat-Killed Escherichia coil O157:H7 from Contaminated Skim Milk

    págs. 839-844

    

  • Survival of Enterohemorrhagic Escherichia coil O157:H7 in Bovine Feces Applied to Lettuce and the Effectiveness of Chlorinated Water as a Disinfectant

    págs. 845-849

    

  • Behavior of Enterohemorrhagic Escherichia coil O157:H7 on Alfalfa Sprouts during the Sprouting Process as Influenced by Treatments with Various Chemicals

    págs. 850-856

    

  • Inactivation of Escherichia coil O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water

    págs. 857-860

    

  • Influence of Guar Gum on the Thermal Stability of Listeria innocua, Listeria monocytogenes, and ç-Glutamyl Transpeptidase during High-Temperature Short-Time Pasteurization of Bovine Milk

    págs. 861-866

    

  • Clostridium botulinum Spores and Toxin in Mascarpone Cheese and Other Milk Products

    págs. 867-871

    

  • Toxin Production by Clostridium botulinum in Pasteurized Milk Treated with Carbon Dioxide

    págs. 872-876

    

  • The Microbiological Quality of Cooked Rice from Restaurants and Take-Away Premises in the United Kingdom

    págs. 877-882

    

  • Alicyclobacillus in Orange Juice: Occurrence and Heat Resistance of Spores

    págs. 883-886

    

  • Verifying Apple Cider Plant Sanitation and Hazard Analysis Critical Control Point Programs: Choice of Indicator Bacteria and Testing Methods

    págs. 887-893

    

  • Inactivation of Lactobacillus helveticus Bacteriophages by Thermal and Chemical Treatments

    págs. 894-898

    

  • Identification and Characterization of Two Bacteriocin-Producing Bacteria Isolated from Garlic and Ginger Root

    págs. 899-904