Author Index, Volume 25/TITLE> <link rel="stylesheet" href="../../text.css"> </head> <body bgcolor="#FFFFFF" text="#000000" leftmargin="0" topmargin="0" marginwidth="0" marginheight="0"> <table width="100%" cellspacing="0" cellpadding="0"> <tr> <td width="10%"><br> </td> <td width="90%"><br> </td> </tr> <tr valign="top" background="../../images/top_yellow_bkgroun.gif"> <td width="10%"><img src="../../images/top_logo.gif" border="0" width="266" height="80"></td> <td width="90%" background="../../images/top_yellow_bkgroun.gif"> </td> </tr> </table> <table cellpadding="10" cellspacing="0"> <tr> <td> <P><strong>Food Protection Trends</strong></P> <p><b>Index to Volume 25<br> AUTHOR INDEX</b></p> <p>ABDUL-AZIZ, KADRI, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>ABOU-EL-ARDAT, KHALIL, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>ANTHONY, BONNIE, outbreak of <em>Salmonella </em>Enteritidis infection associated with crabcakes from a church fundraiser – Maryland 2003, 701</p> <p>ASHTON, L. V., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate and acidic and basic oxidized water to reduce numbers of inoculated<em> Escherichia coli</em> O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>AYMERICH, TERESA, use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops, 522</p> <p>BARRETT, BETSY, status of prerequisite and HACCP program implementation in Iowa and Kansas restaurants: sanitarians’ perspective, 694</p> <p>BEATTY, MARK E., the Internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>BELK, K. E., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated <em>Escherichia coli</em> O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>BELL, ROSE LEE, the Internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>BEVIS, HELEN E., natamycin control of yeast spoilage of wine, 510</p> <p>BLAIR, I. S., the microbiological status of non/food contact surfaces in domestic kitchens and the growth of <em>Staphylococcus aureus</em> in domestic refrigerators, 974</p> <p>BLANK, GREGORY, effectiveness of trisodium phosphate, lactic acid and commercial antimicrobials against pathogenic bacteria on chicken skin, 351</p> <p>BLYTHE, DAVID, outbreak of <em>Salmonella</em> Enteritidis infection associated with crabcakes from a church fundraiser – Maryland, 2003, 701</p> <p>BOLTON, D. J., the microbiological status of non/food contact surfaces in domestic kitchens and the growth of <em>Staphylococcus aureus</em> in domestic refrigerators, 974</p> <p>BOONE, KRISTINA, common themes of safe food-handling behavior among mature adults, 706</p> <p>BOOR, KATHRYN J., shelf lives of pasteurized fluid milk products in New York state: a ten-year study, 102; origin of the 60-day minimum holding period require-ment for United States cheeses made from sub- or unpasteurized milk, 767</p> <p>BRADEN, CHRISTOPHER, the internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>BRICKER, ANGELA L., microflora isolated from Mexican Mennonite-style cheeses, 637</p> <p>BRIGHTWELL, PAUL, natamycin control of yeast spoilage of wine, 510</p> <p>BROWN, DANIEL G., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>BURRIEL, ANGELIKI R., the bactericidal effects of lactic acid and trisodium phosphate on <em>Salmonella </em>Enteritidis serotype pt4, total viable counts and counts of <em>Enterobacteriaceae</em>, 346</p> <p>CANN, SANDRA E., consumer reaction and interest in using food thermometers when cooking small or thin meat items, 826</p> <p>CAREY, N. R., shelf lives of pasteurized fluid milk products in New York state: a ten-year study, 102</p> <p>CASTEL, AMANDA D., outbreak of <em>Salmonella </em>Enteritidis infection associated with crabcakes from a church fundraiser – Maryland, 2003, 701</p> <p>CHARLEBOIS, ROBERT, prevalence studies on <em>Esch-erichia coli</em> O157:H7, <em>Salmonella</em> spp. and indicator bacteria in raw ground beef produced at federally registered establishments in Canada, 242</p> <p>CHARLES, D., comparison of the statutory environ-mental health inspection rating and the microbiological quality of ready-to-eat food sampled from premises in the United Kingdom, 762</p> <p>CLARK, TERRIE, common themes of safe food-handling behavior among mature adults, 706</p> <p>COHEN, NANCY, farm food safety practices: a survey of New England growers, 363</p> <p>COLI, WILLIAM M., farm food safety practices: a survey of New England growers, 363</p> <p>COLLETTE, ROBERT, guidelines for <em>Listeria </em>testing of environmental, raw product and finished product samples in smoked seafood processing facilities, 23</p> <p>CORTBAWI, HÄIFA, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>DALLAIRE, RÉJEANNE, evaluation of thermometers for measuring the cooking temperature of meat, 442</p> <p>DELVES-BROUGHTON, JOSS, natamycin control of yeast spoilage of wine, 510</p> <p>DONATH, HOLGER, New England consumers’ willing-ness to pay for fresh fruits and vegetables grown on GAP-certified farms, 256</p> <p>DRAKE, STEPHENIE, incidence of <em>Listeria</em> and <em>Listeria monocytogenes</em> on processed aquacultured channel catfish fillets, 438</p> <p>DUNCAN, LISA, prevalence studies on <em>Escherichia coli </em>O157:H7, <em>Salmonella</em> spp. and indicator bacteria in raw ground beef produced at federally registered establish-ments in Canada, 242</p> <p>EDGARD, BENDALY, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>EDWARDS, C., comparison of the statutory environ-mental health inspection rating and the microbiological quality of ready-to-eat food samples from premises in the United Kingdom, 762</p> <p>EDWARDS, LESLIE, outbreak of <em>Salmonella</em> Enteritidis infection associated with crabcakes from a church fundraiser – Maryland, 2003, 701</p> <p>ELLIS, JASON D., assessing on-farm food handling practices of Iowa-grown produce and eggs in regard to food safety, 758</p> <p>FADDA, SILVINA, use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops, 522</p> <p>FARBER, JEFF, prevalence studies on <em>Escherichia coli</em> O157:H7, <em>Salmonella </em>spp. and indicator bacteria in raw ground beef produced at federally registered establishments in Canada, 242</p> <p>FISHER, PAM, irrigation treatments and the presence of <em>Escherichia coli </em>on Ontario field strawberries, 622</p> <p>FREIER, TIMOTHY A., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>GALL, KEN, guidelines for <em>Listeria</em> testing of environ-mental, raw product and finished produce samples in smoked seafood processing facilities, 23</p> <p>GARDEA, ALFONSO A., microflora isolated from Mexican Mennonite-style cheeses, 637</p> <p>GARRIGA, MARGARITA, use of GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshop, 522</p> <p>GARSIDE, J., comparison of the statutory environmental health inspection rating and the microbiological quality of ready-to-eat food sampled from premises in the United Kingdom, 762</p> <p>GEER, LYNN, home processing of tomatoes and other acid foods in flowing steam and hot water bath canners, 178</p> <p>GLEESON, THOMAS, prevalence studies on <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> spp. and indicator bacteria in raw ground beef produced at federally registered establishments in Canada, 242</p> <p>GOGUEN, BERNADETTE, evaluation of thermometers for measuring the cooking temperature of meat, 442</p> <p>GORDON, JOYE C., common themes of safe food-handling behavior among mature adults, 706</p> <p>GREEN, LAURA R., factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study, 981</p> <p>GUERRERO, VICTOR M., microflora isolated from Mexican Mennonite-style cheeses, 637</p> <p>HALL, PAUL A., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>HAN, JUNG H., effectiveness of trisodium phosphate, lactic acid and commercial antimicrobials against pathogenic bacteria on chicken skin, 351</p> <p>HARAKEH, STEVE, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>HARVEY, LINDA, common themes of safe food-handling behavior among mature adults, 706</p> <p>HENEHAN, GARY, food safety knowledge, attitudes, and behavior of Irish teenagers, 832</p> <p>HENROID, DANIEL H. JR., assessing on-farm food handling practices of Iowa-grown produce and eggs in regard to food safety, 758</p> <p>HICKS, DORIS, guidelines for <em>Listeria</em> testing of environ-mental, raw product and finished product samples in smoked seafood processing facilities, 23</p> <p>HILLERS, VAL, consumer reaction and interest in using food thermometers when cooking small or thin meat items, 826</p> <p>HO, KAI-LAI GRACE, roadmap to validation of processing technologies for juices, 114</p> <p>HOLLEY, RICHARD A., effectiveness of trisodium phosphate, lactic acid and commercial antimicrobials against pathogenic bacteria on chicken skin, 35; color <br> of low dose-irradiated ground beef before and after cooking to 60°C or 71°C and survival of <em>E. coli </em>O157:H7 in irradiated patties, 991</p> <p>HOLLINGSWORTH, CRAIG S., farm food safety practices: a survey of New England growers, 363</p> <p>HUGAS, MARTA, use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops, 522</p> <p>HYDAMAKA, ARNOLD, effectiveness of trisodium phosphate, lactic acid and commercial antimicrobials against pathogenic bacteria on chicken skin, 351</p> <p>INGRAM, RICHARD E., natamycin control of yeast spoilage of wine, 510</p> <p>JAHNCKE, MICHAEL I., guidelines for <em>Listeria</em> testing <br> of environmental, raw product and finished product samples in smoked seafood processing facilities, 23</p> <p>JONES, SANDRA, irrigation treatments and the presence of <em>Escherichia coli </em>on Ontario field strawberries, 622</p> <p>KAMANZI, JEAN, prevalence studies on <em>Escherichia coli </em>O157:H7,<em> Salmonella</em> spp. and indicator bacteria in raw ground beef produced at federally registered establishments in Canada, 242</p> <p>KANELLOS, THEO S., the bactericidal effects of lactic acid and trisodium phosphate on<em> Salmonella</em> Enteritidis serotype pt4, total viable counts and counts of <em>Entero-bacteriaceae</em>, 346</p> <p>KENNEDY, J., the microbiological status of non/food contact surfaces in domestic kitchens and the growth of <em>Staphylococcus aureus</em> in domestic refrigerators, 974</p> <p>KHALED, SHATILA, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>KLASSEN, MARK, evaluation of thermometers for measuring the cooking temperature of meat, 442</p> <p>KNIGHT, KELLEY, irrigation treatments and the presence of<em> Escherichia coli </em>on Ontario field strawberries, 622</p> <p>KOUTCHMA, TATIANA, roadmap to validation of processing technologies for juices, 114</p> <p>LABUS, BRIAN, the internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>LAUS, MARY JANE, farm food safety practices: a survey of New England growers, 363</p> <p>LEBLANC, DENYSE I., evaluation of thermometers for measuring the cooking temperature of meat, 442</p> <p>ZHEN LI, XIU, irrigation treatments and the presence of <em>Escherichia coli</em> on Ontario field strawberries, 622</p> <p>MAKRAM, OBEID, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>MARSHALL, DOUGLAS L., incidence of<em> Listeria</em> and <em>Listeria monocytogenes</em> on processed aquacultured channel catfish fillets, 438</p> <p>MATHIASEN, LISA, secret shopper: grocery store employee food handling practices from a customer’s perspective, 626</p> <p>MCCURDY, SANDRA M., consumer reaction and interest in using food thermometers when cooking small or thin meat items, 826</p> <p>MCKELLAR, ROBIN, irrigation treatments and the presence of <em>Escherichia coli</em> on Ontario field straw-berries, 622</p> <p>MCDOWELL, D. A., the microbiological status of non/food contact surfaces in domestic kitchens and the growth of <em>Staphylococcus aureus</em> in domestic refrigerators, 974</p> <p>MEHYAR, GHADEER, effectiveness of trisodium phosphate, lactic acid and commercial antimicrobials against pathogenic bacteria on chicken skin, 351</p> <p>MELDRUM, R. J., comparison of the statutory environ-mental health inspection rating and the microbiological quality of ready-to-eat food sampled from premises in the United Kingdom, 762</p> <p>MOORE, MARY ADDA, outbreak of <em>Salmonella </em>Enteritidis infection associated with crabcakes from a church fundraiser – Maryland, 2003, 701</p> <p>MORAN, FINTAN, food safety knowledge, attitudes, and behavior of Irish teenagers, 832</p> <p>MURPHY, S. C., shelf lives of pasteurized fluid milk products in New York state: a ten-year study, 102</p> <p>OLSON, RITA BRENNAN, farm food safety practices: a survey of New England growers, 363</p> <p>ORMOND, BESS, the Internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>OSSAMA, ABBAS, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>PAINTER, JOHN, the Internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>PATNOAD, MARTHA S., New England consumers’ willingness to pay for fresh fruits and vegetables grown on GAP-certified farms, 256</p> <p>PAULSON, DARYL S., the transmission of surrogate Norwalk virus – from inanimate surfaces to gloved hands: is it a threat? 450</p> <p>PEIRSON, MICHAEL D. J., color of low dose-irradiated ground beef before and after cooking to 60°C or 71°C and survival of <em>E. coli </em>O157:H7 in irradiated patties, 991</p> <p>PENNER, KAREN, common themes of safe food-handling behavior among mature adults, 706</p> <p>PIVARNIK, LORI F., New England consumers’ willing-ness to pay for fresh fruits and vegetables grown on GAP-certified farms, 256</p> <p>POWELL, DOUGLAS, secret shopper: grocery store employee food handling practices from a customer’s perspective, 626</p> <p>PRUETT, W. PAYTON, JR., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>RAMZI, ACCAOUI, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>RAMY, MASROUJEH, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>REMIG, VALENTINA, common themes of safe food-handling behavior among mature adults, 706</p> <p>ROBERTS, KEVIN R., status of prerequisite and HACCP program implementation in Iowa and Kansas restaur-ants: sanitarians’ perspective, 694</p> <p>ROHEIM, CATHY, New England consumers’ willingness to pay for fresh fruits and vegetables grown on GAP-certified farms, 256</p> <p>ROWLEY, PATRICIA, the Internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>RYAN, DAN, evaluation of thermometers for measuring the cooking temperature of meat, 442</p> <p>RYLAND, DONNA, color of low dose-irradiated ground beef before and after cooking to 60°C or 71°C and survival of <em>E. coli </em>O157:H7 in irradiated patties, 991</p> <p>SAMIDA, MARY, home processing of tomatoes and other acid foods in flowing steam and hot water bath canners, 178</p> <p>SAMZI, ACCAOUI, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>SCANGA, J. A., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated <em>Escherichia coli</em> O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>SCOTT, VIRGINIA N., guidelines for <em>Listeria </em>testing of environmental, raw product and finished product samples in smoked seafood processing facilities, 23; guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>SELMAN, CAROL., factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study, 981</p> <p>SKANDAMIS, P. N., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated <em>Escherichia coli </em>O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>SLADE, PETER J., roadmap to validation of processing technologies for juices, 114</p> <p>SMITH, G. C., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated <em>Escherichia coli</em> O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>SMITH, R. M. M., comparison of the statutory environmental health inspection rating and the microbiological quality of ready-to-eat food sampled from premises in the United Kingdom, 762</p> <p>SMOOT, LESLIE A., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>SNEED, JEANNIE, status of prerequisite and HACCP program implementation in Iowa and Kansas restaurants: sanitarians’ perspective, 694</p> <p>SNYDER, JR., O. PETER, application of HACCP in retail food production operations, 182</p> <p>SOFOS, J. N., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated <em>Escherichia coli </em>O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>SOWEID, REMA AFIFI, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>STOPFORTH, J. D., single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated <em>Escherichia coli </em>O157:H7 and <em>Salmonella</em> Typhimurium, 14</p> <p>STROHBEHN, CATHERINE H., assessing on-farm food handling practices of Iowa-grown produce and eggs in regard to food safety, 758</p> <p>SVEUM, WILLIAM H., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>SWANSON, KATHERINE M. J., guidelines for conducting <em>Listeria monocytogenes</em> challenge testing of foods, 818</p> <p>TAYLOR, MARY, evaluation of thermometers of measuring the cooking temperature of meat, 442</p> <p>THOMAS, LINDA V., natamycin control of yeast spoilage of wine, 510</p> <p>TOBIN, JENNIFER, food safety knowledge, attitudes, and behavior of Irish teenagers, 832</p> <p>TOTARO, JESSICA, outbreak of <em>Salmonella </em>Enteritidis infection associated with crabcakes from a church fundraiser – Maryland, 2003, 701</p> <p>VAN HEKKEN, DIANE L., microflora isolated from Mexican Mennonite-style cheeses, 637</p> <p>VERCHICK, LINDA, the Internet as a useful adjunct during foodborne outbreak investigations, 518</p> <p>WIEDMANN, MARTIN, guidelines for <em>Listeria</em> testing of environmental, raw product and finished product samples in smoked seafood processing facilities, 23</p> <p>WILSON, NICOLA, natamycin control of yeast spoilage in wine, 510</p> <p>WYEL, HAKIM, knowledge, attitudes and behaviors concerning “mad cow disease” among physicians in Lebanon, 250</p> <p>YORK, GEORGE K., home processing of tomatoes and other acid foods in flowing steam and hot water bath canners, 178</p> <p>ZADOKS, R. N., shelf lives of pasteurized fluid milk products in New York state: a ten-year study, 102</p> <p>ZHOU, HONGDE, irrigation treatments and the presence of <em>Escherichia coli</em> on Ontario field strawberries, 622</p> ZHOU, TING, irrigation treatments and the presence of <em>Escherichia coli</em> on Ontario field strawberries, 622 </td> </tr> </table> </BODY> </HTML>