Journal of food protection

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  Año 2002, Vol. 65, Número 4

  • "Comparison of Culture Media, Simplate, and Petrifilm for Enumeration of Yeasts and Molds in Food," A Comment on: J. Food Prot. 64(10): 1592-1596 (2001)

    D. E. Townsend

    pág. 595

    

  • Detection of Escherichia coli O157:H7 in 10- and 25-Gram Ground Beef Samples with an Evanescent-Wave Biosensor with Silica and Polystyrene Waveguides

    D. R. DeMarco

    págs. 596-602

    

  • Antimicrobial Resistance of Food-Related Salmonella Isolates, 1999-2000

    C. R. Kiessling

    págs. 603-608

    

  • Behavior of Escherichia coli O157:H7 during the Manufacture and Ripening of Feta and Telemes Cheeses

    D. K. Papageorgiou, A. Govaris

    págs. 609-615

    

  • Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks

    T. A. Lorca, M. D. Pierson

    págs. 616-620

    

  • Comparison of Sampling Methods for Microbiological Testing of Beef Animal Rectal/Colonal Feces, Hides, and Carcasses

    J. R. Ransom

    págs. 621-626

    

  • Efficacy Enhancement of Trisodium Phosphate against Spoilage and Pathogenic Bacteria in Model Biofilms and on Adipose Tissue

    Gideon M. Wolfaardt, G. G. Greer, Darren R. Korber

    págs. 627-635

    

  • Microbiological Quality and Safety of Ready-to-Eat Cooked Foods from a Centralized School Kitchen in Argentina

    M. A. Tessi, E. E. Aringoli, María E Pirovani, A. Z. Vincenzini

    págs. 636-642

    

  • Competition of Thermally Injured Listeria monocytogenes with a Mesophilic Lactic Acid Starter Culture in Milk for Various Heat Treatments

    F. P. Mathew, E. T. Ryser

    págs. 643-650

    

  • Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content

    D. L. Seman, A. C. Borger

    págs. 651-658

    

  • Assessment of Mathematical Models for Predicting Staphylococcus aureus Growth in Cooked Meat Products

    A. M. Castillejo-Rodriguez

    págs. 659-665

    

  • Taenia solium Metacestode Viability in Infected Pork after Preparation with Salt Pickling or Cooking Methods Common in Yucatan, Mexico

    R. Rodriguez-Canul, F. Argaez-Rodriguez

    págs. 666-669

    

  • Misidentification of Vibrio cholerae O155 Isolated from Imported Shrimp as O Serogroup O139 due to Cross-Agglutination with Commercial O139 Antisera

    A. Dalsgaard

    págs. 670-672

    

  • Effect of Irrigation Method on Transmission to and Persistence of Escherichia coli O157:H7 on Lettuce

    C. J. Potenski, K. R. Matthews, E. B. Solomon

    págs. 673-676

    

  • Microbial Evaluation of Selected Fresh Produce Obtained at Retail Markets

    R. L. Thunberg

    págs. 677-682

    

  • Spice Oils for the Control of Co-Occurring Mycotoxin-Producing Fungi

    R. Govinden, S. Juglal

    págs. 683-687

    

  • Development of a Method for the Determination of Pyrimethamine Concentrations in Feeds by Ion-Pairing High-Performance Liquid Chromatography

    S. L. Jeng, P. S. Gong

    págs. 688-691

    

  • Polymerase Chain Reaction-Restriction Fragment Length Polymorphism Analysis of a 16S rRNA Gene Fragment for Authentication of Four Clam Species

    A. Fernandez

    págs. 692-695

    

  • Campylobacter jejuni Infection during Pregnancy: Long-Term Consequences of Associated Bacteremia, Guillain-Barre Syndrome, and Reactive Arthritis

    J. L. Smith

    págs. 696-708

    

  • Control of Listeria monocytogenes in the Food-Processing Environment

    R. B. Tompkin

    págs. 709-725