Journal of food protection

• 

  Año 2005, Vol. 68, Número 7

  • Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

    L. L. Nesse

    págs. 1336-1339

    

  • Effect of Fecal Contamination and Cross-Contamination on Numbers of Coliform, Escherichia coli, Campylobacter, and Salmonella on Immersion-Chilled Broiler Carcasses

    D. P. Smith, J. A. Cason, M. E. Berrang

    págs. 1340-1345

    

  • Extracts of Haematoxylon brasiletto Inhibit Growth, Verotoxin Production, and Adhesion of Enterohemorrhagic Escherichia coli O157:H7 to HeLa Cells

    N. Heredia, M. Escobar, C. Rodriguez-Padilla

    págs. 1346-1351

    

  • Effect of Relative Humidity on Preharvest Survival of Bacterial and Viral Pathogens on the Surface of Cantaloupe, Lettuce, and Bell Peppers

    S. W. Stine

    págs. 1352-1358

    

  • Stability and Antimicrobial Efficiency of Eugenol Encapsulated in Surfactant Micelles as Affected by Temperature and pH

    S. Gaysinsky, P. M. Davidson

    págs. 1359-1366

    

  • Survival of Listeria monocytogenes and Escherichia coli O157:H7 during Sauerkraut Fermentation

    J. J. Koziczkowski, M. Niksic, J. L. E. Ellingson, S. E. Niebuhr, J. S. Dickson, A. F. Mendonca

    págs. 1367-1374

    

  • Enhancing the Bactericidal Effect of Electrolyzed Water on Listeria monocytogenes Biofilms Formed on Stainless Steel

    J. F. Frank, Y.-C. Hung, B. Ayebah

    págs. 1375-1380

    

  • Combined Efficacy of Nisin and Pediocin with Sodium Lactate, Citric Acid, Phytic Acid, and Potassium Sorbate and EDTA in Reducing the Listeria monocytogenes Population of Inoculated Fresh-Cut Produce

    M. L. Bari, T. Kawasaki, D. O. Ukuku

    págs. 1381-1387

    

  • Microbial Assessment of Irrigation Water Used for Production of Fruit and Vegetables in Ontario, Canada

    A. Mahdi, M. Steele, J. Odumeru

    págs. 1388-1392

    

  • Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

    S. D. Shackelford, J. M. Bosilevac

    págs. 1393-1398

    

  • Production of Volatile Compounds in Cheese by Pseudomonas fragi Strains of Dairy Origin

    E. Fernandez-Garcia, P. Morales

    págs. 1399-1407

    

  • Molecular Characterization of Multidrug-Resistant Proteus mirabilis Isolates from Retail Meat Products

    S.-H. Kim, C.-i. Wei

    págs. 1408-1413

    

  • DNA Comet Assay for the Detection of Time-Temperature Abuse during the Storage of Poultry

    C. Faullimel

    págs. 1414-1420

    

  • Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

    V. Jackson, D. A. McDowell, I. S. Blair, J. Kennedy

    págs. 1421-1430

    

  • Fate of Aflatoxin B~1 during the Cooking of Korean Polished Rice

    J. W. Park

    págs. 1431-1434

    

  • Influence of pH and Incubation Time on Ochratoxin A Production by Aspergillus carbonarius in Culture Media

    Ma. Lourdes Abarca Salat, A. Esteban, Mª. R. Bragulat Arara

    págs. 1435-1440

    

  • Survival of Anisakis simplex in Arrowtooth Flounder (Atheresthes stomia) during Frozen Storage

    A. M. Adams

    págs. 1441-1446

    

  • Survey of Salmonella and Campylobacter Contamination of Whole, Raw Poultry on Retail Sale in Wales in 2003

    R. J. Meldrum

    págs. 1447-1449

    

  • Paenibacillus polymyxa Purified Bacteriocin To Control Campylobacter jejuni in Chickens

    N. J. Stern, B. V. Eruslanov, E. A. Svetoch

    págs. 1450-1453

    

  • Selectivity and Specificity of a Chromogenic Medium for Detecting Vibrio parahaemolyticus

    W.-H. Wu, Y.-C. Su, J. Duan

    págs. 1454-1456

    

  • Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30^oC

    R. K. Wadhera, M. A. Fanslau, S. C. Ingham

    págs. 1457-1461

    

  • Microbicidal Activity of Tripotassium Phosphate and Fatty Acids toward Spoilage and Pathogenic Bacteria Associated with Poultry

    A. Hinton, K. D. Ingram

    págs. 1462-1466

    

  • Rapid Quantitative Detection of Listeria monocytogenes in Salmon Products: Evaluation of Pre-Real-Time PCR Strategies

    David Rodríguez Lázaro

    págs. 1467-1471

    

  • Effect of pH on the Inhibition of Listeria spp. by Vanillin and Vanillic Acid

    P. Delaquis, K. Stanich, P. Toivonen

    págs. 1472-1476

    

  • Cloth-Based Hybridization Array System for the Detection of Clostridium botulinum Type A, B, E, and F Neurotoxin Genes

    J. W. Austin, B. Cadieux, M. Gauthier

    págs. 1477-1483

    

  • Effect of Heat Treatment of Milk on Activation of Bacillus Spores

    M. L. Hanson, W. L. Wendorff

    págs. 1484-1486

    

  • Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Surk Cheese

    T. M. Masatcioglu

    págs. 1487-1491

    

  • Inhibition of Staphylococcus aureus by Oleuropein is Mediated by Hydrogen Peroxide

    D. Zanichelli

    págs. 1492-1496

    

  • Effect of the Lactoperoxidase System against Three Major Causal Agents of Disease in Mangoes

    D. D. Le Nguyen

    págs. 1497-1500

    

  • Prevalence of Antimicrobial Residues in Table Eggs in Trinidad

    A. Adesiyun

    págs. 1501-1505