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Journal of Food Protection|April 16, 2005
Monochloramine versus sodium hypochlorite as antimicrobial agents for reducing populations of bacteria on broiler chicken carcassesScott M Russell, Stephen P AxtellJournal of Food Protection|April 16, 2005
Microbiological quality of sous and tamarind, traditional drinks consumed in JordanReem A Nassereddin, Mohammed I YamaniJournal of Food Protection|April 16, 2005
Consumption, knowledge, and handling of raw meat: a representative cross-sectional survey in Germany, March 2001V Bremer, N Bocter, S Rehmet, et al.Journal of Food Protection|April 16, 2005
Survival of Shigella boydii 18 in bean saladMeredith E Agle, Scott E Martin, Hans P BlaschekJournal of Food Protection|April 16, 2005
Molecular analysis of Salmonella isolates recovered from processed Turkey carcassesPamela A Olah, Julie S Sherwood, Catherine M LogueJournal of Food Protection|April 16, 2005
Use of fluorescent microspheres as a tool to investigate bacterial interactions with growing plantsEthan B Solomon, Karl R MatthewsJournal of Food Protection|April 16, 2005
Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foodsAngela Marcobal, Blanca de las Rivas, M Victoria Moreno-Arribas, et al.Journal of Food Protection|April 16, 2005
Analysis of mercury in sportfish tissue by thermal decomposition, amalgamation/atomic absorption spectrophotometryJ A Lasrado, C R Santerre, S M Shim, et al.Journal of Food Protection|October 29, 2004
Detection and isolation of Escherichia coli with a coding gene for enteroaggregative Escherichia coli heat-stable enterotoxin 1 from food and comparison with fecal isolatesHirono Toshima, Eiko Uenaka, Ying Bi, et al.Journal of Food Protection|October 29, 2004
Effectiveness of cleaners and sanitizers in killing Salmonella Newport in the gut of a free-living nematode, Caenorhabditis elegansStephen J Kenney, Gary L Anderson, Phillip L Williams, et al.Pageof 1,263