Journal of food protection

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  Año 2006, Vol. 69, Número 6

  • Molecular Characterization of Escherichia coli O157:H7 Hide Contamination Routes: Feedlot to Harvest

    W. Warren-Serna, C. A. Simpson, K. D. Childs

    págs. 1240-1247

    

  • Transfer Coefficient Models for Escherichia coli O157:H7 on Contacts between Beef Tissue and High-Density Polyethylene Surfaces

    Mark Tamplin, R. A. Flores

    págs. 1248-1255

    

  • Growth Performance and Shedding of Some Pathogenic Bacteria in Feedlot Cattle Treated with Different Growth-Promoting Agents

    F. Malouin, B. Lefebvre

    págs. 1256-1264

    

  • A Rapid Molecular-Based Assay for Direct Quantification of Viable Bacteria in Slaughterhouses

    A. Kapoor, P. A. Horgen, J. Holicka, D. Shepherd, R. A. Guy

    págs. 1265-1272

    

  • Fate of Inoculated Escherichia coli O157:H7, Cultured under Different Conditions, on Fresh and Decontaminated Beef Transitioned from Vacuum to Aerobic Packaging

    I. Geornaras, J. D. Stopforth, L. V. Ashton, P. N. Skandamis

    págs. 1273-1279

    

  • Phenotypic and Genotypic Characterization of Salmonella enterica Serotype Paratyphi B Isolates from Environmental and Human Sources in Galicia, Spain

    Jaime Martínez Urtaza

    págs. 1280-1285

    

  • Differential Killing Activity of Cetylpyridinium Chloride with or without Bacto Neutralizing Buffer Quench against Firmly Adhered Salmonella Gaminara and Shigella sonnei on Cut Lettuce Stored at 4^oC

    M. E. Janes, M. Osman

    págs. 1286-1291

    

  • Chlorine Resistance of Listeria monocytogenes Biofilms and Relationship to Subtype, Cell Density, and Planktonic Cell Chlorine Resistance

    J. P. Folsom, J. F. Frank

    págs. 1292-1296

    

  • Characterization of Listeria monocytogenes Isolates from 50 Small-Scale Austrian Cheese Factories

    F. Eliskases-Lechner, M. Wagner

    págs. 1297-1303

    

  • Contamination of Cooked Peeled Shrimp (Pandalus borealis) by Listeria monocytogenes during Processing at Two Processing Plants

    B. Gudbjornsdottir, S. Gudmundsdottir

    págs. 1304-1311

    

  • Determination of the Growth Limits and Kinetic Behavior of Listeria monocytogenes in a Sliced Cooked Cured Meat Product: Validation of the Predictive Growth Model under Constant and Dynamic Temperature Storage Conditions

    M. Mataragas, Eleftherios H. Drosinos

    págs. 1312-1321

    

  • Inhibition of Listeria innocua in Hummus by a Combination of Nisin and Citric Acid

    H. Al-Qadiri, M. Al-Holy

    págs. 1322-1327

    

  • Effect of Cheese Water Activity and Carbohydrate Content on the Barotolerance of Listeria monocytogenes Scott A

    B. Rodriguez, J. Calzada, Paloma Morales Gómez

    págs. 1328-1333

    

  • Deoxynivalenol and Satratoxin G Potentiate Proinflammatory Cytokine and Macrophage Inhibitory Protein 2 Induction by Listeria and Salmonella in the Macrophage

    J. J. Pestka, E. Mbandi

    págs. 1334-1339

    

  • Modeling the Level of Contamination of Staphylococcus aureus in Ready-to-Eat Kimbab in Korea

    C.-H. Hong, G.-J. Bahk

    págs. 1340-1346

    

  • Rapid Detection of Enterotoxigenic Clostridium perfringens by Real-Time Fluorescence Resonance Energy Transfer PCR

    W. P. d. Cruz, M. M. A. Gozum, S. F. Lineberry

    págs. 1347-1353

    

  • Microbial Evolution during Storage of Seasoned Olives Prepared with Organic Acids with Potassium Sorbate, Sodium Benzoate, and Ozone Used as Preservatives

    M. C. D. Quintana, F. N. A. Lopez

    págs. 1354-1364

    

  • Occurrence of Aflatoxins, Ochratoxin A, and Fumonisins in Retail Foods in Japan

    Y. Sugita-Konishi

    págs. 1365-1370

    

  • Occurrence of Patulin in Organic, Conventional, and Handcrafted Apple Juices Marketed in Belgium

    B. De Meulenaer, K. Baert

    págs. 1371-1378

    

  • Scanning Electron Microscopy of Anisakis Larvae following Different Treatments

    M. Tejada, M. T. Solas

    págs. 1379-1387

    

  • Alternative Cutting Methods To Minimize Transfer of Nervous System Tissue during Steak Preparation from Bone-in Short Loins

    J. D. Stopforth, M. Lopes

    págs. 1388-1392

    

  • Preliminary Study on Health-Related Lipid Components of Bakery Products

    A. Conchillo, M. T. Rodriguez-Estrada, L. Cercaci

    págs. 1393-1401

    

  • Relationship between Total Mercury Concentration and Fish Size in Two Pelagic Fish Species: Implications for Consumer Health

    R. Giacominelli-Stuffler, M. M. Storelli

    págs. 1402-1405

    

  • An Electrochemical Bioassay for Dichlorvos Analysis in Durum Wheat Samples

    M. Del Carlo

    págs. 1406-1411

    

  • Food Safety Perceptions and Behaviors of Kentucky Consumers

    M. Roseman, J. Kurzynske

    págs. 1412-1421

    

  • PCR Identification of Salmonella: Potential Contamination Sources from Production and Postharvest Handling of Cantaloupes

    I. E. Espinoza-Medina, F. J. Rodriguez-Leyva

    págs. 1422-1425

    

  • Effect of Refrigeration on In Vitro Penetration of Salmonella Enteritidis through the Egg Yolk Membrane

    P. S. Holt, R. K. Gast

    págs. 1426-1429

    

  • Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork

    K. T. Rajkowski

    págs. 1430-1433

    

  • Gamma Radiation Sensitivity of Enterobacter sakazakii in Dehydrated Powdered Infant Formula

    S. H. Oh, M. W. Byun, H. S. Yook, J. H. Kim, J. W. Lee

    págs. 1434-1437

    

  • Role of rpoS Gene in the Survival of Vibrio parahaemolyticus in Artificial Seawater and Fish Homogenate

    P. Vasudevan, Kumar Venkitanarayanan

    págs. 1438-1442