|
|
Food Protection Trends Index to Volume 23 ABU-GHANNAM, NISSREEN, an assessment of the safety of cooling large cooked meats in the catering sector, 728 ALBRECHT, JULIE A., survey of mayonnaise-based salads for microbial safety and quality, 387 AL-DAGAL, MOSSFER M., food safety knowledge and behavior of sanitarians of Riyadh municipality (Saudi Arabia), 142 ALLEN, V. M., potential for spread of some bacterial and protozoan pathogens via abattoir wastes applied on agricultural land, 315 BATES, MARC P., eleven-year trends of microbiological quality in bulk tank milk, 393 BELK, K. E., comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, 24 BENDER BRANDT, MARY, prevalence of food safety, quality, and other consumer statements on labels of processed, packaged foods, 870 BLEDSOE, GLEYN E., effective food security plans for production agriculture and food processing, 130 BOLAND, MICHAEL A., acceptability of irradiated food to restaurant managers, 1022 BORNEMEIER, VANESSA L., survey of mayonnaise-based salads for microbial safety and quality, 387 BRANDT, MARY BENDER, prevalence of food safety, quality, and other consumer statements on labels of processed, packaged foods, 870 BROWN, ANNA-MARIE, prevalence of food safety, quality, and other consumer statements on labels of processed, packaged foods, 870 BROWNING, L. M., providing an adequate supply of micro-biologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 1, 14; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 2, 114; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 3, 234 BUNCIC, S., potential for spread of some bacterial and protozoan pathogens via abattoir wastes applied on agricultural land, 315 CASON, KATHERINE, food safety knowledge and practices of low income adults in Pennsylvania, 326 CHARLÓN, V., application of ATP-bioluminescence technique for assessing cleanliness of milking equipment, bulk tank and milk transport tankers, 308 CHARNOCK, COLIN, the antibacterial efficacy of Norwegian hand dishwashing detergents, 790 CLARK, STEPHANIE, eleven-year trends of microbiological quality in bulk tank milk, 393 COSTELLO, MICHAEL, eleven-year trends of microbiological quality in bulk tank milk, 393 COWDEN, J. M., providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 1, 14; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 2, 114; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 3, 234 CUATRIN, A., application of ATP-bioluminescence technique for assessing cleanliness of milking equipment, bulk tank and milk transport tankers, 308 DA COSTA, L. H., application of ATP-bioluminescence technique for assessing
cleanliness of milking equipment, DUFFY, SIOBAIN S., Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms, 1014 EHLERS, JULIE, removal of Listeria monocytogenes and poultry soil-containing biofilms using chemical cleaning and sanitizing agents under static conditions, 654 ENDRES, JEANNETTE B., occurrence of Campylobacter and Salmonella in broiler chickens raised in different production systems and fed organic and traditional feed, 252 ETCHEVERRY, F., application of ATP-bioluminescence technique for assessing
cleanliness of milking equipment, FEIRTAG, JOELLEN M., a novel intervention for the reduction of bacteria on beef carcasses, 558 FOX, JOHN A., acceptability of irradiated food to restaurant managers, 1022 FRAMPTON, ELON W., Listeria monocytogenes incidence and distribution on a selective/differential plating medium in Listeria-positive environmental samples from ready-to-eat food facilities, 554 FRANK, JOSEPH F., removal of Listeria monocytogenes and poultry soil-containing biofilms using chemical cleaning and sanitizing agents under static conditions, 654 FRIES, R., hygienic status of meals in airline catering, 35 GALLAND, JOHN C., a survey of dairy producer practices and attitudes pertaining to dairy market beef food safety, 466 GILL, C. O., decontamination of cleaned personal equipment used during beef carcass processing, 474 GRISWOLD, KEN, occurrence of Campylobacter and Salmonella in broiler chickens raised in different production systems and fed organic and traditional feed, 252 HÅKANSON, HÅKAN, hygiene in warewashers utilizing blasting granules that foodservice establishments use, 797 HYATT, DOREENE R., a survey of dairy producer practices and attitudes pertaining to dairy market beef food safety, 466 INGHAM, STEVEN C., comparative survival of Staphylococcus epidermidis, Listeria monocytogenes, and Staphylococcus aureus on hot-smoked fish, 735 JUNE, GERALDINE, prevalence of food safety, quality, and other consumer statements on labels of processed, packaged foods, 870 KANG, DONG-HYUN, eleven-year trends of microbiological quality in bulk tank milk, 393 KASSAB, CATHY, food safety knowledge and practices of low income adults in Pennsylvania, 326 LAU, MARIA M., comparative survival of Staphylococcus epidermidis, Listeria monocytogenes, and Staphylococcus aureus on hot-smoked fish, 735 LEWIS, VAUGHN, Listeria monocytogenes incidence and distribution on a selective/differential plating medium in Listeria-positive environmental samples from ready-to-eat food facilities, 554 LIEDTKE, MEGAN, Listeria monocytogenes incidence and distribution on a selective/differential plating medium in Listeria-positive environmental samples from ready-to-eat food facilities, 554 LINDVALL, INGER, hygiene in warewashers utilizing blasting granules that foodservice establishments use, 797 LIONBERG, WILLIAM, Listeria monocytogenes incidence and distribution on a selective/differential plating medium in Listeria-positive environmental samples from ready-to-eat food facilities, 554 LONG, SANDRA, thoughts on today’s food safety… evaluation of HACCP program in Plano, Texas resulted in new approach to guidelines and inspections, 100 LONGSTRETH, MOLLY, media coverage of food irradiation, 243 LUEDECKE, LLOYD O., eleven-year trends of microbiological quality in bulk tank milk, 393 LUES, RYK J. F., the microbiological composition and related hygiene practices associated with a South African primary school feeding program, 382 LUND, MELINDA, occurrence of Campylobacter and Salmonella in broiler chickens raised in different production systems and fed organic and traditional feed, 252 LV, NAN, food safety knowledge and practices of low income adults in Pennsylvania, 326 MANYATSA, JUGEN M., the microbiological composition and related hygiene practices associated with a South African primary school feeding program, 382 MARSHALL, ROBERT T., acids, pathogens, foods and us, 882 MASSANET-NICOLAU, J., potential for spread of some bacterial and protozoan pathogens via abattoir wastes applied on agricultural land, 315 MCGINNIS, J. C., decontamination of cleaned personal equipment used during beef carcass processing, 474 MCENTIRE, JENNIFER, Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms, 1014 MILLER, JEFFERSON D., media coverage of food irradiation, 243 MILLIKEN, GEORGE A., a survey of dairy producer practices and attitudes pertaining to dairy market beef food safety, 466 MOALUSI, BOITUMELO M., the microbiological composition and related hygiene practices associated with a South African primary school feeding program, 382 MONTVILLE, REBECCA, Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms, 1014 MORRIS, G. P., providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 1, 14; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 2, 114; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 3, 234 MOSSEL, D. A. A., providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 1, 14; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 2, 114; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 3, 234 MULIK, KRANTI, acceptability of irradiated food to restaurant managers, 1022 NOE, HERBERT M., the microbiological composition and related hygiene practices associated with a South African primary school feeding program, 382 O’BRIEN, PADRAIC, an assessment of the safety of cooling large cooked meats in the catering sector, 728 PÁEZ, R., application of ATP-bioluminescence technique for assessing cleanliness of milking equipment, bulk tank and milk transport tankers, 308 PEPPERELL, R., potential for spread of some bacterial and protozoan pathogens via abattoir wastes applied on agri-cultural land, 315 PULLEN, MICHAEL M., a novel intervention for the reduction of bacteria on beef carcasses, 558 RANSOM, J. R., comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, 24 RASCO, BARBARA A., effective food security plans for production agriculture and food processing, 130 RESTAINO, LAWRENCE, Listeria monocytogenes incidence and distribution on a
selective/differential plating medium RHEE, MIN-SUK, eleven-year trends of microbiological quality in bulk tank milk, 393 ROBERTS, KEVIN R., status of prerequisite and HACCP program implementation in Iowa restaurants, 808 SCANGA, J. A., comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, 24 SCHAFFNER, DONALD W., Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms, 1014 SCHEUREN, A., hygienic status of meals in airline catering, 35 SHEPHERD, BEN, occurrence of Campylobacter and Salmonella in broiler chickens raised in different production systems and fed organic and traditional feed, 252 SMITH, G. C., comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, 24 SMITH, SARAH, Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms, 1014 SNEED, JEANNIE, status of prerequisite and HACCP implementation in Iowa restaurants, 808 SOFOS, J. N., comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, 24 SPEASE, CAROL J., prevalence of food safety, quality, and other consumer statements on labels of processed, packaged foods, 870 STAHL WERNERSSON, EVA, hygiene in warewashers utilizing blasting granules that foodservice establishments use, 797 STIER, RICHARD F., thoughts on today’s food safety: HACCP myths and misunderstandings, 712 STOPFORTH, J. D., comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, 24 STRUIJK, C. B., providing an adequate supply of microbio-logically safe and palatable food and drinking water: contri-bution of a European vertically integrated approach to educating professionals and consumers – part 1, 14; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 2, 114; providing an adequate supply of microbiologically safe and palatable food and drinking water: contribution of a European vertically integrated approach to educating professionals and consumers – part 3, 234 SUMNER, SUSAN S., survey of mayonnaise-based salads for microbial safety and quality, 387 TAVERNA, M., application of ATP-bioluminescence technique for assessing cleanliness of milking equipment, bulk tank and milk transport tankers, 308 THIELKE, S., hygienic status of meals in airline catering, 35 THOMSEN, MICHAEL R., media coverage of food irradiation, 243 TRÄGÅRDH, CHRISTIAN, hygiene in warewashers utilizing blasting granules that foodservice establishments use, 797 VANBAALE, MATTHEW J., a survey of dairy producer practices and attitudes pertaining to dairy market beef food safety, 466 VENTER, PIERRE, the microbiological composition and related hygiene practices associated with a South African primary school feeding program, 382 WELCH, TRISH K. occurrence of Campylobacter and Salmonella in broiler chickens raised in different production systems and fed organic and traditional feed, 252 WENRICH, TIONNI, food safety knowledge and practices of low income adults in Pennsylvania, 326 WICKER, LOUISE, removal of Listeria monocytogenes and poultry soil-containing biofilms using chemical cleaning and sanitizing agents under static conditions, 654 YIANNAS, FRANK, thoughts on today’s food safety… communicating food safety — are words enough? 368 |