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Journal of Food Protection|December 6, 2012
Retrospective analysis of a listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment toolsL Delhalle, M Ellouze, M Yde, et al.Journal of Food Protection|December 6, 2012
Persistence of Norwalk virus, male-specific coliphage, and Escherichia coli on stainless steel coupons and in phosphate-buffered salinePengbo Liu, Lee-Ann Jaykus, Esther Wong, et al.Journal of Food Protection|December 6, 2012
Acrylamide content distribution and possible alternative ingredients for snack foodsWei Chih Cheng, De Chao Sun, Shin Shou Chou, et al.Journal of Food Protection|December 6, 2012
Real-time assessment of the microbial quality of retail shrimp using CO2 evolution rateFahad Alderees, Yun-Hwa Peggy HsiehJournal of Food Protection|December 6, 2012
Prevalence and antimicrobial resistance of listeria species isolated from different types of raw meat in IranEbrahim Rahimi, Farzad Yazdi, Hussein FarzinezhadizadehJournal of Food Protection|December 6, 2012
Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°CKaifeng Li, Yulong Bao, Yongkang Luo, et al.Journal of Food Protection|December 6, 2012
A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the quality of agricultural water contacting fresh produce that may be consumed rawLinda J Harris, Jeff Bender, Elizabeth A Bihn, et al.Journal of Food Protection|January 16, 2013
Disinfectant and antibiotic susceptibility profiles of Escherichia coli O157:H7 strains from cattle carcasses, feces, and hides and ground beef from the United StatesRoss C Beier, Toni L Poole, Dayna M Brichta-Harhay, et al.Journal of Food Protection|January 16, 2013
Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activityRossana Villa-Rojas, Juming Tang, Shaojin Wang, et al.Journal of Food Protection|January 16, 2013
Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°CIlario Ferrocino, Antonietta La Storia, Elena Torrieri, et al.Pageof 1,263