Journal of food protection

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  Año 2000, Vol. 63, Número 10

  • A Summary of Reported Foodborne Disease Incidents in Sweden, 1992 to 1997

    Y. Andersson, R. Lindqvist

    págs. 1315-1320

    

  • Evaluation of Safe Food-Handling Instructions on Raw Meat and Poultry Products

    S. Yang, S. F. Altekruse, F. J. Angulo

    págs. 1321-1325

    

  • Interventions for the Reduction of Salmonella Typhimurium DT 104 and Non-O157:H7 Enterohemorrhagic Escherichia coli on Beef Surfaces

    M. Rivera-Betancourt, C. N. Cutter

    págs. 1326-1332

    

  • Protective Effect of Enterococcus faecium J96, a Potential Probiotic Strain, on Chicks Infected with Salmonella Pullorum

    M. C. Audisio

    págs. 1333-1337

    

  • Surface Application of Lysozyme, Nisin, and EDTA to Inhibit Spoilage and Pathogenic Bacteria on Ham and Bologna

    A. O. Gill, R. A. Holley

    págs. 1338-1346

    

  • Differentiation between Types and Strains of Clostridium botulinum by Riboprinting

    G. A. Fingerhut, G. E. Skinner, S. M. Gendel

    págs. 1347-1352

    

  • Influence of Traditional Brine Washing of Smear Taleggio Cheese on the Surface Spreading of Listeria innocua

    D. Carminati

    págs. 1353-1358

    

  • Antimicrobial Effect of Rosemary Extracts

    C. Nguyen-The, M.-J. Amiot, J. Del Campo

    págs. 1359-1368

    

  • Effect of Conjugated Bile Salts on Antibiotic Susceptibility of Bile Salt-Tolerant Lactobacillus and Bifidobacterium Isolates

    W. P. Charteris

    págs. 1369-1376

    

  • Heat Resistance of Alicyclobacillus acidocaldarius in Water, Various Buffers, and Orange Juice

    I. Álvarez, Alfredo Palop Gómez

    págs. 1377-1380

    

  • Extension of the Shelf Life of Prawns (Penaeus japonicus) by Vacuum Packaging and High-Pressure Treatment

    M. E. Lopez-Caballero

    págs. 1381-1388

    

  • Visual Color and Doneness Indicators and the Incidence of Premature Brown Color in Beef Patties Cooked to Four End Point Temperatures

    D. Soderberg, B. W. Berry, B. G. Lyon

    págs. 1389-1398

    

  • The Mycobiota of Speck, a Traditional Tyrolean Smoked and Cured Ham

    U. Peintner

    págs. 1399-1403

    

  • Comparison of Capillary and Test Tube Procedures for Analysis of Thermal Inactivation Kinetics of Mold Spores

    G. H. Smerage, A. A. Teixeira, S. Morozumi, H. Fujikawa

    págs. 1404-1409

    

  • Isolation of Cyclospora Oocysts from Fruits and Vegetables Using Lectin-Coated Paramagnetic Beads

    L. J. Robertson

    págs. 1410-1414

    

  • Formation of Heterocyclic Amines in Fried Fish Fiber during Processing and Storage

    B. H. Chen, C.-Y. Tai, K. H. Lee

    págs. 1415-1420

    

  • Detection, Quantitation, and Identification of Residual Aminopenicillins by High-Performance Liquid Chromatography after Fluorescamine Derivation

    C.-C. Hong

    págs. 1421-1425

    

  • Milkborne Campylobacter Infection in Hungary

    M. Kalman, B. Czermann, E. Szollosi

    págs. 1426-1429

    

  • Diminution of Campylobacter Colonization in Neonatal Pigs Reared Off-Sow

    R. C. Anderson, R. E. Droleskey, C. R. Young, R. B. Harvey

    págs. 1430-1432

    

  • Comparison of the Attachment of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Pseudomonas fluorescens to Lettuce Leaves

    K. Takeuchi, A. N. Hassan, C. M. Matute

    págs. 1433-1437

    

  • Listeria monocytogenes Contamination Pattern in Pig Slaughterhouses

    T. Sateri, Maria Fredriksson-Ahomaa, T. Autio

    págs. 1438-1442

    

  • Improved Detection of Nontyphoid and Typhoid Salmonellae with Balanced Agar Formulations

    E. T. Mallinson, R. G. Miller

    págs. 1443-1446

    

  • Comparison of Different Peptidase Substrates for Evaluation of Microbial Quality of Aerobically Stored Meats

    L. Stepaniak

    págs. 1447-1449