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Dairy, Food and Environmental Sanitation Index to Volume 22 ALDRICH, M. L., antimicrobial treatment of air chilled broiler carcasses – acidified sodium chlorite antimicrobial treatment of air chilled broiler carcasses, 102 ALVARADO, C. Z., HACCP plan assessment of Virginia meat and poultry processing plants, 858 ANTLOGA, KATHY, vapor phase hydrogen peroxide decontamination of food contact surfaces, 868 APPLEBAUM, RHONA, thoughts on today’s food safety…food security ¹ food safety, 720 ARAMOUNI, FADI, development and evaluation of an advanced HACCP workshop for meat processors, 976 ARRITT, FLETCHER M., evaluation of food processor environmental sampling data and sampling plans, 333 BACON, R. T., application of a commercial steam vacuum unit to reduce inoculated Salmonella on chilled fresh beef adipose tissue, 184; commercial application of lactic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication, 674 BAHNSON, PETER B., ideas and practices related to preharvest food safety for large swine producers in Illinois, 970 BARBER, DAVID A., ideas and practices related to preharvest food safety for large swine producers in Illinois, 970 BARTLETT, P., milk production and mastitis on midwestern organic dairy farms, 178 BELK, K. E., application of a commercial steam vacuum unit to reduce inoculated Salmonella on chilled fresh beef adipose tissue, 184; commercial application of lactic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication, 674; consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 BELLINGER, G. R., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 BERRY, STEVE, telecommuting for environmental health specialists planning, implementing and managing a program: the Plano, Texas experience, 14 BOYLE, LIZ, development and evaluation of an advanced HACCP workshop for meat processors, 976 BRASHEARS, MINDY, development and evaluation of an advanced HACCP workshop for meat processors, 976; validation and optimization of chilling and holding temperature parameters as critical control points in raw meat and poultry processing establishments, 246 BRUHN, CHRISTINE M., refining consumer safe handling educational materials through focus groups, 539 BUEGE, D. R., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 BURSON, DENNIS, development and evaluation of an advanced HACCP workshop for meat processors, 976; validation and optimization of chilling and holding temperature parameters as critical control points in raw meat and poultry processing establishments, 246 CAMPBELL, S., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 CHU, ANNE C., modified atmosphere packaging of cooked rice and its standard plate count, 109 CUMMINS, ALECIA, a survey of apple cider production practices and microbial loads in cider in the state of Iowa, 745 DeFRANCISCI, LEONARD J., sanitary design of equipment: active and passive measures, 252 DORMEDY, E. S., validation and optimization of chilling and holding temperature parameters as critical control points in raw meat and poultry processing establishments, 246 DOWNES, F. P., milk production and mastitis on midwestern organic dairy farms, 178 DRAUGHON, F. ANN, thoughts on today’s food safety… EIFERT, JOSEPH D., chemistry of chlorine sanitizers in food processing, 534; evaluation of food processor environmental sampling data and sampling plans, 333 EIGEL, W. N., HACCP plan assessment of Virginia meat and poultry processing plants, 858 ERSKINE, R., milk production and mastitis on midwestern organic dairy farms, 178 EWOLDT, KOLE A., potential use of staphylococci as indicators of post-heating contamination of hot-smoked fish, 526; potential use of staphylococci as indicators of hygiene during manufacture and ripening of hard Italian-type cheeses, 874 FEAGAN, WILBUR S., an outline of the history of milk history, 429 FERNÁNDEZ, PABLO S., exploring new mathematical approaches to microbiological food safety evaluation: an approach to more efficient risk assessment implementation, 18 GILL, C. O., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 GLATZ, BONITA, a survey of apple cider production practices and microbial loads in cider in the state of Iowa, 745 GOMBAS, DAVID E., adequacy of the temperature recommended by USDA-FSIS for re-cooking poultry meat, 734 GRIFFITH, C., factors influencing recovery of microorganisms from surfaces by use of traditional hygiene swabbing, 410 GRIGNOL, GEORGE, vapor phase hydrogen peroxide decontamination of food contact surfaces, 868 GUARD, CHUCK L., feeding practices associated with the presence of Listeria monocytogenes: a case-control study in New York state dairies, 326 HARWOOD, JAN, refining consumer safe handling educational materials through focus groups, 539 HASSAN, LATIFFAH, feeding practices associated with the presence of Listeria monocytogenes: a case-control study in New York state dairies, 326 HENNING, W. P., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 HOLLEY, R. A., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 HOUDE, A., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 INGHAM, STEVEN C., potential use of staphylococci as indicators of post-heating contamination of hot smoked fish, 526; potential use of staphylococci as indicators of hygiene during manufacture and ripening of hard Italian-type cheeses, 874 JOHNSON, ALICE, thoughts on today’s food safety…food security ¹ food safety, 720 JONES, T., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 KAIN, M. L., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 KANEENE, J., milk production and mastitis on midwestern organic dairy farms, 178 KEMP, G. KERE, antimicrobial treatment of air chilled broiler carcasses – acidified sodium chlorite antimicrobial treatment of air chilled broiler carcasses, 102; reduction of Campylobacter contamination on broiler carcasses using acidified sodium chlorite, 599 KEARNEY, L., the sink environment as a source of microbial contamination in the domestic kitchen, 658 KLENK, MARCIEL, refining consumer safe handling educational materials through focus groups, 539 KNIEL, K. E., internalization of Escherichia coli in apples under natural conditions, 667 LeBLANC, D. I., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 LI-COHEN, AMY E., refining consumer safe handling educational materials through focus groups, 539 LUEDTKE, A. N., a review of North American apple cider-associated E. coli O157:H7 outbreaks, media coverage and a comparative analysis of Ontario apple cider producers information sources and production practices, 590 MANN, JASON, development and evaluation of an advanced HACCP workshop for meat processors, 976; validation and optimization of chilling and holding temperature parameters as critical control points in raw meat and poultry processing establishments, 246 MARINI, R., internalization of Escherichia coli in apples under natural conditions, 667 MARRIOTT, N. G., HACCP plan assessment of Virginia meat and poultry processing plants, 858 MARTÍNEZ, ANTONIO, exploring new mathematical approaches to microbiological food safety evaluation: an approach to more efficient risk assessment implementation, 18 MCDONNELL, GERALD, vapor phase hydrogen peroxide decontamination of food contact surfaces, 868 MCGINNIS, J. C., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 MCKNIGHT, SUSAN, thoughts on today’s food safety: issues on water quality and safety, 512 MICHALAK, MICHELLE M., ideas and practices related to preharvest food safety for large swine producers in Illinois, 970 MILLER, GAY Y., ideas and practices related to preharvest food safety for large swine producers in Illinois, 970 MILLER, TOMEJI, telecommuting for environmental health specialists planning, implementing and managing a program: the Plano, Texas experience, 14 MOHAMMED, HUSSNI O., feeding practices associated with the presence of Listeria monocytogenes: a case-control study in New York state dairies, 326 MOORE, G., factors influencing recovery of microorganisms from surfaces by use of traditional hygiene swabbing, 410 MORGAN, J. B., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 MORIARTY, M., the sink environment as a source of microbial contamination in the domestic kitchen, 658 MURPHY, MARK, development and evaluation of an advanced HACCP workshop for meat processors, 976 NACK, THOMAS J., potential use of staphylococci as indicators of post-heating contamination of hot-smoked fish, 526 NICHOLSON, YVONNE, refining consumer safe handling educational materials through focus groups, 539 OYARZABAL, OMAR A., adequacy of the temperature recommended by USDA-FSIS for re-cooking poultry meat, 734 PALOP, ALFREDO, exploring new mathematical approaches to microbiological food safety evaluation: an approach to more efficient risk assessment implementation, 18 PERIAGO, PAULA M., exploring new mathematical approaches to microbiological food safety evaluation: an approach to more efficient risk assessment implementation, 18 POWELL, D. A., a review of North American apple cider-associated E. coli O157:H7 outbreaks, media coverage and a comparative analysis of Ontario apple cider producers information sources and production practices, 590 QUINN, B. P., HACCP plan assessment of Virginia meat and poultry processing plants, 858 RAHN, K., control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants, 422 REAGAN, J. O., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 REIBOLDT, WENDY, modified atmosphere packaging of cooked rice and its standard plate count, 109 REITMEIER, CHERYLL, a survey of apple cider production practices and microbial loads in cider in the state of Iowa, 745 RINGKOB, T. P., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 ROBINSON-DUNN, B., milk production and mastitis on Midwestern organic dairy farms, 178 RUEGG, P., milk production and mastitis on midwestern organic dairy farms, 178 SANDERS, MARY ELLEN, thoughts on today’s food safety – the role of probiotics in food safety, 232 SANGLAY, GABRIEL C., chemistry of chlorine sanitizers in food processing, 534 SATO, K., milk production and mastitis on midwestern organic dairy farms, 178 SCANGA, J. A., consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 SCHNEIDER, K. R., antimicrobial treatment of air chilled broiler carcasses – acidified sodium chlorite antimicrobial treatment of air chilled broiler carcasses, 102; reduction of Campylobacter contamination on broiler carcasses using acidified sodium chlorite, 599 SCOTT, JENNY, adequacy of the temperature recommended by USDA-FSIS for re-cooking poultry meat, 734; thoughts on today’s food safety…food security ¹ food safety, 720 SEEMAN, B. K., internalization of Escherichia coli in apples under natural conditions, 667 SHEU, TeY., modified atmosphere packaging of cooked rice and its standard plate count, 109 SMITH, G. C., application of a commercial steam vacuum unit to reduce inoculated Salmonella on chilled fresh beef adipose tissue, 184; commercial application of lactic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication, 674; consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 SOFOS, J. N., application of a commercial steam vacuum unit to reduce inoculated Salmonella on chilled fresh beef adipose tissue, 184; commercial application of lactic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication, 674; consumer behavior regarding time lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, 740 SUMNER, S. S., internalization of Escherichia coli in apples under natural conditions, 667 TIERNEY, J., the sink environment as a source of microbial contamination in the domestic kitchen, 658 TOMA, RAMSES B., modified atmosphere packaging of cooked rice and its standard plate count, 109 WANG, H., HACCP plan assessment of virginia meat and poultry processing plants, 858 WILSON, LESTER, a survey of apple cider production practices and microbial loads in cider in the state of Iowa, 745 |