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Dairy, Food and Environmental Sanitation
Index to Volume 19
AUTHOR INDEX
ABDUSSALAM, M., food safety in the 21st century, 760
ABELE, C. A., reflections from the past-address of the president, 764
ADAMS, HAROLD S., 1956 presidential address, 869
ADERA, DORIS M., analysis of foodservice sanitation inspection reports from
1990 through 1994 in a midwestern city, 95
ALVES, DAVID M., evaluation of electronic information sources to identify food
safety issues for risk management and communication: the creation and assessment
of the food safety network (FSnet), 618
ANDERSON, KEVIN F., analysis of foodservice sanitation inspection reports from
1990 through 1994 in a midwestern city, 95
ANTHONY, BRIAN A., Listeria species in fresh rainbow trout purchased from retail
markets, 90
ARNOLD, EDWARD, ISO 9002 labs deliver test results you can trust, 402
BAL'A, M. FARID A., moderate heat or chlorine destroys Aeromonas hydrophila
biofilms on stainless steel, 29
BARTZ, JERRY A., washing fresh fruits and vegetables: lessons from treatment
of tomatoes and potatoes with water, 853
BEAUSOLEIL, CHRISTOPHER M., efficacy evaluation of four hand cleansing regimens
for food handlers, 680
BELK, K. E., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
BELLINGER, G. L., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
BERNARD, DANE T., guidelines to prevent post-processing contamination from Listeria
monocytogenes, 551
BERNEY, GERRY, an assessment of livehaul poultry transport container decontamination,
753
BEUCHAT, L. R., evaluation of sanitizers for killing Escherichia coli O157:H7,
Salmonella, and naturally occurring microorganisms on cantaloupes, honeydew
melons, and asparagus, 842
BIRKHOLD, S. G., consumer food safety awareness and acceptance of irradiated
raw poultry in three Texas cities, 18
BLAKESLEE, KAREN M., a case study of a school foodservice cook-chill operation
to develop a hazard analysis critical control point program, 257
BROCHETTI, DENISE, designing dairy products to meet the needs of older women;
250; consumer perceptions and sensory characteristics in acceptance of nonfat
milk, 622
BROWN, NANCY E., analysis of foodservice sanitation inspection reports from
1990 through 1994 in a midwestern city, 95
CARR, LEWIS, an assessment of livehaul poultry transport container decontamination,
753
CARPENTER, GLEN, an assessment of livehaul poultry transport container decontamination,
753
CLARK, WARREN S. JR., 3-A sanitary standards focus: the meaning of the 3-A symbol,
106
DELMORE, R. J. Jr., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
DENTON, MELISSA E., Listeria species in fresh rainbow trout purchased from retail
markets, 90
DOLAN, MICHAEL J., efficacy evaluation of four hand cleansing regimens for food
handlers, 680
DRAUGHON, F. ANN, Listeria species in fresh rainbow trout purchased from retail
markets, 90
DUNCAN, SUSAN E., designing dairy products to meet the needs of older women,
250; consumer perceptions and sensory characteristics in acceptance of nonfat
milk, 622
DUNKERTON, LOIS V., efficacy evaluation of four hand cleansing regimens for
food handlers, 680
EDDY, KATHERINE T., designing dairy products to meet the needs of older women,
250
EIROA, M.N.U., degradation of potassium sorbate in vegetable spread by Trichoderma
harzianum Rifai, 394
ESCOBAR, E. N., seasonal variation of somatic cell count and chemical composition
in bulk tank goat milk, 685
FENDLER, ELEANOR J., efficacy evaluation of four hand cleansing regimens for
food handlers, 680
FLOWERS, RUSSELL S., laboratory accreditation: is it needed and can it be standardized?,
330
GOMBAS, KATHY SULLIVAN, guidelines to prevent post-processing contamination
from Listeria mono-cytogenes, 551
GRAZ, C. J. M., dairy CIP - a South African review, 470
GRIFFITHS, MANSEL W., evaluation of electronic information sources to identify
food safety issues for risk management and communication: the creation and assessment
of the food safety network (FSnet), 618
HAGY, LESLIE F., designing dairy products to meet the needs of older women,
250
HEANEY, J. C. NEVILLE, surveillance for Escherichia coli and other pathogens
in retail premises, 170
INGRAM, STEVEN C., surveillance for Escherichia coli and other pathogens in
retail premises, 170
ITLE, CARISSA, thoughts on today's food safety...environmental update: dairy
issues, 728
JAMILAH, IT D., moderate heat or chlorine destroys Aeromonas hydrophila biofilms
on stainless steel, 29
JAYKUS, LEE-ANN, an integrated approach: the future of graduate food safety
education, 14, thoughts on today's food safety…foodborne viruses: emerging
agents or emerging techniques?, 664
JOSEPH, SAM, an assessment of livehaul poultry transport container decontamination,
753
KAFERSTEIN, F., food safety in the 21st century, 760
KOH, BEE BEE, the presence of Salmonella in local food and beverage items in
Singapore, 848
LAMMERDING, K. ANNA, evaluation of electronic information sources to identify
food safety issues for risk management and communication: the creation and assessment
of the food safety network (FSnet), 618
LLOYD, W. R., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
LYNCH, JOHN, evaluation of electronic information sources to identify food safety
issues for risk management and communication: the creation and assessment of
the food safety network (FSnet), 618
MACIOROWSKI, K. G., consumer food safety awareness and acceptance of irradiated
raw poultry in three Texas cities, 18
MARSHALL, DOUGLAS L., moderate heat or chlorine destroys Aeromonas hydrophila
biofilms on stainless steel, 29
McCOMB, D., dairy CIP - South African review, 470
MEEK, KIMBERLY I., consumer perceptions and sensory characteristics in acceptance
of nonfat milk, 622
NAGLE, NANCY E., thoughts on today's food safety…understanding produce
safety, 604
NEWCOMER, CHRIS, thoughts on today's food safety…controlling allergens
in the food manufacturing environment, 236
NG, DORIS L. K., the presence of Salmonella in local food and beverage items
in Singapore, 848
PABRUA, FRANCES F., thoughts on today's food safety…good agricultural practices:
methods to minimize microbial risk, 532
PARK, C. M., evaluation of sanitizers for killing Escherichia coli O157:H7,
Salmonella, and naturally occurring microorganisms on cantaloupes, honeydew
melons, and asparagus, 842
PARKS, KEVIN M., survival of enterococci and coliforms in baby Swiss cheese
during different stages of manufacture and storage, 180
PAULSON, DARYL S., a suggested method for evaluating foodhandler/processor handwash
formulations, 546; efficacy evaluation of four hand cleansing
regimens for food handlers, 680; national advisory committee on microbiological
criteria for foods, 821
PENNER, KAREN P., a case study of a school foodservice cook-chill operation
to develop a hazard analysis critical control point program, 257
PFENNING, L., degradation of potassium sorbate in vegetable spread by Trichoderma
harzianum Rifai, 394
POPHAM, T., seasonal variation of somatic cell count and chemical composition
in bulk tank goat milk, 685
POWELL, DOUGLAS A., evaluation of electronic information sources to identify
food safety issues for risk management and communication: the creation and assessment
of the food safety network (FSnet), 618
RICCARDI, CAROL, efficacy evaluation of four hand cleansing regimens for food
handlers, 680
RICKE, S. C., consumer food safety awareness and acceptance of irradiated raw
poultry in three Texas cities, 18
RIGAKOS, CHRISTOS, an assessment of livehaul poultry transport container decontamination,
753
ROCHA, A. L., degradation of potassium sorbate in vegetable spread by Trichoderma
harzianum Rifai, 394
RYSER, ELLIOT T., thoughts on today's food safety...the state of Listeria: where
have we been and where are we going?, 828
SCHAFFNER, DONALD W., use of microbial risk assessment to improve food safety,
404
SCHMIDT, G. R., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
SCOTT, JENNY, IAMFES name change survey, 484; guidelines to prevent post-processing
contamination from Listeria monocytogenes, 551
SHOULTS, W. A., reflections from the past - 1927 presidential address, 691
SMITH, G. C., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
SMITTLE, RICHARD B., laboratory accreditation: is it needed and can it be standardized?,
330
SNYDER, O. PETER JR., cooling gallon containers of food in a commercial walk-in
refrigerator, 326; food temperature variations along the stem of the bimetallic-coil
thermometer, 477
SPERBER, WILLIAM H., thoughts on food safety… the role of validation in
HACCP plans, 920
SOFOS, J. N., good manufacturing practices for improving the microbiological
quality of beef variety meats, 742
SVEUM, WILLIAM H., guidelines to prevent post-processing contamination from
Listeria monocytogenes, 551
TAY, LENG, the presence of Salmonella in local food and beverage items in Singapore,
848
THOMASSON, H. L. "Red", reflections from the past-status of our association
past, present, future, 867
TOMPKIN, R. BRUCE, guidelines to prevent post-processing contamination from
Listeria monocytogenes, 551
WARD, DONN R., an integrated approach: the future of graduate food safety education,
14
WELBOURN, JERRY L., new Listeria control measures under consideration, 399
WILLIAMS, JOHN JR., new Listeria control measures under consideration, 399
WILLIAMS, RONALD A., efficacy evaluation of four hand cleansing regimens for
food handlers, 680
WILMS, HEINZ, improving the nation's food safety system, 269
WILSON, IAN G., surveillance for Escherichia coli and other pathogens in retail
premises, 170
YEO, MAVIS, the presence of Salmonella in local food and beverage items in Singapore,
848
ZENG, S. S., seasonal variation of somatic cell count and chemical composition
in bulk tank goat milk, 685
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