|
|
Food Protection Trends Index to Volume 24 ALEGRE, LUIS VIVAS, potential for use of hide-carcass microbial counts relationship as an indicator of process hygiene performance of cattle abattoirs, 814 AL-TAHER, FADWA, overview of the FDA juice HACCP rule, 222 ANDREWS, L. S., strategies to control Vibrios in molluscan shellfish, 70 AUSTIN, JOANNE, improving the safety of queso fresco through intervention, 419 BARENDSZ, A. W., risk profile for strawberries, 730 BARR, JOHN, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 BAXTER, P. L., pilot-plant evaluation of acidified sodium chlorite for sanitizing beef trim, 492 BEATTY, MARK E., restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 BECZNER, J., risk profile for strawberries, 730 BLAINE, KATIJA A., microbial food safety considerations for organic produce production: an analysis of Canadian organic production standards compared with US FDA guidelines for microbial food safety, 246 BOATRIGHT, DANIEL T., an evaluation of the retail inspection process in Oklahoma, 166 BOOREN, ALDEN M., line-level training needs to commercial production of fully-cooked meat and poultry products, 946 BROWN, J. LYNNE, evaluating food safety needs in the food industry using a “worker-experience protocol”, 676 BRÖZEL, V. S., acid and alkaline pH enhance adhesion of spores of alkaline-tolerant Bacillus cereus to different surface types, 487 BUNCIC, SAVA, potential for use of hide-carcass microbial counts relationship as an indicator of process hygiene performance of cattle abattoirs, 814 CANAVAN, JEFF, consumers’ attitudes toward labeling food products with possible allergens, 605; consumers’ attitudes toward open dating of USDA-regulated foods, 82 CATES, SHERYL C., consumers’ attitudes toward labeling food products with possible allergens, 605; consumers’ attitudes toward open dating of USDA-regulated foods, 82 CHAPMAN, BENJAMIN J., spot the mistake: television cooking shows as a source of food safety information, 328 CHEN, JINRU, consumer attitudes towards irradiated food: 2003 vs. 1993, 408 CLARK, STEPHANIE, improving the safety of queso fresco through intervention, 419 COLLETTE, ROBERT, implementing targeted good manufacturing practices and sanitation procedures to minimize Listeria contamination of smoked seafood products, 302; minimizing Listeria contamination in smoked seafood: training plant personnel, 953; treatment options to eliminate or control growth of Listeria monocytogenes on raw material and on finished product for the smoked fish industry, 612 COWEN, KATHY, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 CUTTER, CATHERINE N., self-reported changes in food safety practices as a result of participation in a statewide food safety certification program, 150 DELAQUIS, PASCAL, chlorine depletion in sanitizing solutions used for apple slice disinfection, 323 EDLEFSEN, MIRIAM, availability, accuracy and response time of instant-read food thermometers for consumer use, 961 ELLEDGE, BRENDA L., an evaluation of the retail inspection process in Oklahoma, 166 ELLIS, JASON D., Iowa high school students’ perceptions of food safety, 239 EVANS, K., ethnic food safety trends in the United States based on CDC foodborne illness data, 590 GALL, KEN, implementing targeted good manufacturing practices and sanitation procedures to minimize Listeria contamination of smoked seafood products, 302; minimizing Listeria contamination in smoked seafood: training plant personnel, 953; treatment options to eliminate or control growth of Listeria monocytogenes on raw material and on finished product for the smoked fish industry, 612 GENEVIE, RON, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 GLUECK-CHALOUPKA, A. A., comparison of three media used to estimate psychrotrophic bacterial counts in milk, 77 HARRIS, KERRI L., line-level training needs to commercial production of fully-cooked meat and poultry products, 946 HENDERSON, ALDEN, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 HENROID, D. H., JR., microbiological evaluation of food contact surfaces in Iowa schools, 682 HICKS, DORIS, implementing targeted good manufacturing practices and sanitation procedures to minimize Listeria contamination of smoked seafood products, 302; minimizing Listeria contamination in smoked seafood: training plant personnel, 953; treatment options to eliminate or control growth of Listeria monocytogenes on raw material and on finished product for the smoked fish industry, 612 HILLERS, VIRGINIA, availability, accuracy and response time of instant-read food thermometers for consumer use, 961; improving the safety of queso fresco through intervention, 419 HOFFMAN, ELIZABETH, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 KANG, DONG-HYUN, availability, accuracy and response time of instant-read food thermometers for consumer use, 961 INGHAM, STEVEN C., manual shaking as an alternative to mechanical stomaching in preparing ground meats for microbiological analysis, 253 JAHNCKE, MICHAEL L., implementing targeted good manufacturing practices and sanitation procedures to minimize Listeria contamination of smoked seafood products, 302; minimizing Listeria contamination in smoked seafood: training plant personnel, 953; treatment options to eliminate or control growth of Listeria monocytogenes on raw material and on finished product for the smoked fish industry, 612 JOHNSON, ADRIANNE M., consumer attitudes towards irradiated food: 2003 vs. 1993, 408 JOHNSON, ROBIN MARK, validation of a procedure using CO2 for rapid cooling of cheese sauce, 482 KATO, MASAHIKO, assessing education of food handlers and prerequisite programs in Japanese HACCP plants, 316 KEMP, G. K., pilot-plant evaluation of acidified sodium chlorite for sanitizing beef trim, 492 KIRA, SHOHEI, assessing education of food handlers and prerequisite programs in Japanese HACCP plants, 316 KNUTSON, KATHY, overview of the FDA juice HACCP rule, 222 KORTHALS, MICHIEL, ethics of differences in risk perception and views on food safety, 498 KOSA, KATHERINE M., consumers’ attitudes toward labeling food products with possible allergens, 605; consumers’ attitudes toward open dating of USDA-regulated foods, 82 LABALESTRA, JOHN A., comparison of the bimetallic coil thermometer and thermocouple for validating food cooling, 423 LABORDE, LUKE L., evaluating food safety needs in the food industry using a “worker-experience protocol”, 676 LACROIX, BONNIE J., spot the mistake: television cooking shows as a source of food safety information, 328 LINDSAY, D., acid and alkaline pH enhance adhesion of spores of alkaline-tolerant Bacillus cereus to different surface types, 487 LONG, TERESA, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 LOSINSKI, JILL A., manual shaking as an alternative to mechanical stomaching in preparing ground meats for microbiological analysis, 253 LYNCH, ROBERT A., an evaluation of the retail inspection process in Oklahoma, 166 MARKS, BRADLEY P., line-level training needs to commercial production of fully-cooked meat and poultry products, 946 MARSHALL, M. R., JR., ethnic food safety trends in the United States based on CDC foodborne illness data, 590 MATHIASEN, LISA A., spot the mistake: television cooking shows as a source of food safety information, 328 MAYES, ELAINE, availability, accuracy and response time of instant-read food thermometers for consumer use, 961 MCCURDY, SANDRA M., availability, accuracy and response time of instant-read food thermometers for consumer use, 961 MCELROY, DANA M., self-reported changes in food safety practices as a result of participation in a statewide food safety certification program, 150 MCINTYRE, DEBORAH A., comparison of total cost, method efficiency, and laboratory productivity of selected microbiological test kits, 398 MENDONCA, A. F., microbiological evaluation of food contact surfaces in Iowa schools, 682 MONTVILLE, REBECCA, use of microbiological modeling and Monte Carlo simulation to determine microbial performance criteria on plastic cutting boards in use in foodservice kitchens, 14 NAKA, KATSUMI, assessing education of food handlers and prerequisite programs in Japanese HACCP plants, 316 NIETO-MONTENEGRO, SERGIO, evaluating food safety needs in the food industry using a “worker-experience protocol”, 676 NILLE, A., ethnic food safety trends in the United States based on CDC foodborne illness data, 590 NOTERMANS, S., risk profile for strawberries, 730 OLSEN, SONJA J., restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 PARRISH, MARY, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 PENNER, KAREN P., consumers’ perceptions of irradiated ground beef after education and product exposure, 740 PHILLIPS, MARGARET L., an evaluation of the retail inspection process in Oklahoma, 166 POST, ROBERT C., consumers’ attitudes toward labeling food products with possible allergens, 605; consumers’ attitudes toward open dating of USDA-regulated foods, 82 POWELL, DOUGLAS A., microbial food safety considerations for organic produce production: an analysis of Canadian organic production standards compared with US FDA guideline for microbial food safety, 246; spot the mistake: television cooking shows as a source of food safety information, 328 RESURRECCION, A. V. A., consumer attitudes towards irradiated food: 2003 vs. 1993, 408 REYNOLDS, A. ESTES, consumer attitudes towards irradiated food: 2003 vs. 1993, 408 RIVEST, KAREN, chlorine depletion in sanitizing solutions used for apple slice disinfection, 323 RODRIGUES, ANA C. O., opinion survey of Wisconsin dairy professionals about milk quality, 670 RUEGG, PAMELA L., opinion survey of Wisconsin dairy professionals about milk quality, 670 RYSER, ELLIOT T., line-level training needs to commercial production of fully-cooked meat and poultry products, 946 SCHAFFNER, DONALD W., use of microbial modeling and Monte Carlo simulation to determine microbial performance criteria on plastic cutting boards in use in foodservice kitchens, 14 SCHNEIDER, K. R., pilot-plant evaluation of acidified sodium chlorite for sanitizing beef trim, 492 SCOTT, VIRGINIA N., implementing targeted good manufacturing practices and sanitation procedures to minimize Listeria contamination of smoked seafood products, 302; minimizing Listeria contamination in smoked seafood: training plant personnel, 953; treatment options to eliminate or control growth of Listeria monocytogenes on raw material and on finished product for the smoked fish industry, 612 SEBRANEK, JOSEPH G., Iowa high school students’ perceptions of food safety, 239 SIMONNE, A. H., ethnic food safety trends in the United States based on CDC foodborne illness data, 590 SITHOLE, SAMANTHA, use of microbial modeling and Monte Cristo simulation to determine microbial performance criteria on plastic cutting boards in use in foodservice kitchens, 14 SMITH, FORREST, restaurant-associated outbreak possibly linked to methomyl poisoning, Ohio, 2000, 821 SNEED, JEANNIE, Iowa high school students’ perceptions of food safety, 239; microbiological evaluation of food contact surfaces in Iowa schools, 682 SNYDER, O. PETER, JR., comparison of the bimetallic coil thermometer and thermocouple for validating food cooling, 423; HACCP-based fingertip rinse procedure, 162; validation of a procedure using CO2 for rapid cooling of cheese sauce, 482 STANICH, KAREEN, chlorine depletion in sanitizing solutions used for apple slice disinfection, 323 TEN EYCK, TOBY A., line-level training needs to commercial production of fully-cooked meat and poultry products, 946 TOIVONEN, PETER, chlorine depletion in sanitizing solutions used in apple slice disinfection, 323 VAN ZANDVOORT-ROELOFSEN, J. S., risk profile for strawberries, 730 VIVIO, LAURA L., manual shaking as an alternative to mechanical stomaching in preparing ground meats for microbiological analysis, 253 VON HOLY, A., acid and alkaline pH enhance adhesion of spores of alkaline-tolerant Bacillus cereus to different surface types, 487 WALSH, KEITH, chlorine depletion in sanitizing solutions used for apple slice disinfection, 323 WARF, C. C., pilot-plant evaluation of acidified sodium chlorite for sanitizing beef trim, 492 WARREN, B. R., pilot-plant evaluation of acidified sodium chlorite for sanitizing beef trim, 492 WHITE, C. H., comparison of three media used to estimate psychrotropic bacterial counts in milk, 77 WIEDMANN, MARTIN, implementing targeted good manufacturing practices and sanitation
procedures to minimize Listeria contamination of smoked seafood products, 302;
minimizing Listeria contamination in smoked seafood: training plant personnel,
953; treatment options to eliminate or control growth of Listeria monocytogenes
on raw material and WILLIAMS, JOHN, JR., Dr. John H. Silliker: a celebration of a distinguished career in food science, 504; food allergens: effectively managing processing risks, 20 YAMAMOTO, HIDEKI, assessing education of food handlers and prerequisite programs in Japanese HACCP plants, 316 ZHU, JUN, manual shaking as an alternative to mechanical stomaching in preparing ground meats for microbiological analysis, 253
|