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Food Protection Trends Index to Volume 26 ALBRECHT, JULIE, A., effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeriamonocytogenes in a mayonn-aise-based salad, 290 ALDERTON, LUCY, foods associated with food-borne illness outbreaks from 1990 through 2003, 466 BARLOW, KRISTINA, foods associated with foodborne illness outbreaks from 1990 through 2003, 466 BELK, KEITH E., changes in microbiological pop-ulations on beef carcass surfaces exposed to air- BERLIND, AYESHA, top ten food safety problems in the United States food processing industry, 310 BEUCHAT, LARRY R., comparison of treatment of fresh-cut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite for effects BISHOP, JAY RUSSELL, storage temperatures necessary to maintain cheese safety, 714 BLOOMENRADER, NEAL, restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming 2003, 150 BOOR, KATHRYN J., New York state cottage cheese shelf-life characteristics: a sixteen-year perspective, 158 BORNEMEIER, VANESSA L., effect of added citric acid and acetic acid on the survival of Staphylo-coccus aureus and Listeria monocytogenes in a mayonnaise-based salad, 290 BRIGHT, KELLY R., identity and numbers of bacteria present on tabletops and in dischcloths used to wipe down tabletops in public restaurants and bars,786 BUXMAN, J. ERIC, restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 CAREY, NANCY R., New York state cottage cheese shelf-life characteristics: a sixteen-year perspective, 158 CASSADY, JOSLYN D., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 Cates, Sheryl C., older adults’ knowledge, attitudes, and practices regarding listeriosis prevention, 774 CHAPMAN, B enjamin J., produce demands proactive steps, 276; don’t eat poop, 988 CHEN, FUR-CHI, correlation of visual perceptions of cleanliness and reported cleaning practices with measures of microbial contamination in home refrigerators, 474 CHEN, GANG, essential food safety behaviors COLLETTE, ROBERT, implementation of Listeria controls by ready-to-eat seafood processors following a national workshop series, 89 CONNER, DONALD E., attachment of Listeria monocytogenes to an austenitic stainless steel CONSTABLE, PETER D., preharvest control COPPINGS, RICHARD J., correlation of visual perceptions of cleanliness and reported cleaning practices with measures of microbial contamination in home refrigerators, 474 COWEN, PETER, older adults’ knowledge, attitudes, and practices regarding listeriosis prevention, 774 CRAY, WILLIAM C., JR., evaluation of hand mixing of ground beef and poultry samples as an alter-native to stomaching for the detection of Salmonella, 14 DALLAIRE, RÉJEANNE, a methodological approach for assessing the microbial contamination of fresh produce from harvest to retail, 218 DELAQUIS, PASCAL, a methodological approach for assessing the microbial contamination of fresh produce from harvest to retail, 218 DEWAAL, CAROLINE SMITH, foods associated with foodborne illness outbreaks from 1990 through 2003, 466 DI PERSIO, PATRICIA A., food drying workshops promote safe home drying methods, 165 EDLEFSEN, MIRIAM, use of behavioral change theories in development of educational materials EDWARDS, ZENA M., use of behavioral change theories in development of educational materials FERGUS, JEFFREY W., attachment of Listeria monocytogenes to an austenitic stainless steel FINKENBINDER, DEAN L., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 FRALIC, JENNIFER, essential food safety behaviors for older adults, 586 GABLE, ROBERT K., New England home garden-ers’ food safety knowledge of fresh fruits and vegetables, 298 GALE, WILLIAM F., attachment of Listeria monocytogenes to an austenitic stainless steel GALL, KEN, implementation of Listeria controls GERBA, CHARLES P., identity and numbers of bacteria present on tabletops and in dischcloths used to wipe down tabletops in public restaurants and bars,786 GILBERT, SUE, fridge snoopers, 572 GODWIN, SANDRIA L., correlation of visual per-ceptions of cleanliness and reported cleaning practices with measures of microbial contamination in home refrigerators, 474 HACKNEY, C.R., Virginia/ West Virginia dairy practices survey, 20 HAMMOND, BARBARA H., New York state cottage cheese shelf-life characteristics: a sixteen-year perspective, 158 HASCHEK, WANDA M., preharvest control of yeasts and molds in commodities, 725 HERYFORD, ANNETTE G., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 HICKS, DORIS, implementation of Listeria controls by ready-to-eat seafood processors following a national workshop series, 89 HICKS, GISELLE, foods associated with foodborne illness outbreaks from 1990 through 2003, 466 HILLERS, VIRGINIA N., essential food safety behaviors for older adults, 586; use of behavioral change theories in development of educational materials to promote food thermometer use, 82 HOVINGH, E., Virginia/ West Virginia dairy practices survey, 20 JAYKUS, Lee-Ann, older adults’ knowledge, attitudes, and practices regarding listeriosis prevention, 774 JENSEN, KIMBERLY L., awareness and perceived risk of pesticide and antibiotic residues in food: socioeconomic variations among United States’ consumers, 654 KAITIBI, SIMEON, characterizing human factor risks in food processing, 593 KENDALL, PATRICIA, essential food safety behaviors for older adults, 586; food drying work-shops promote safe home drying methods, 165 KOSA, KATHERINE M., older adults’ knowledge, attitudes, and practices regarding listeriosis prevention, 774 LAKSHMANAN, CHITHRA, understanding and controlling microbiological contamination of beverage dispensers in university foodservice operations, 27 LANGE, RACHEL, top ten food safety problems in the United States food processing industry, 310 LEBLANC, DENYSE I., a methodological approach for assessing the microbial contamination of fresh produce from harvest to retail, 218 LEYDON, NICOLE, New England home gardeners’ food safety knowledge of fresh fruits and vegetables, 298 LIN, CHUNG-TUNG JORDAN, awareness and perceived risk of pesticide and antibiotic residues LYONGA, AGNES NGALE, characterizing human factor risks in food processing, 593 MAI, TAM L., attachment of Listeria monocytogenes to an austenitic stainless steel with three different types of surface finish, 926 MANLEY, WANDA A., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 MARLER, WILLIAM D., put me out of business, please, 700 MATAK, K. E., Virginia/ West Virginia dairy practices survey, 20 MCCURDY, SANDRA M., use of behavioral change theories in development of educational materials MEDEIROS, LYDIA C., essential food safety behaviors for older adults, 586 MEDEIROS, PAUL, public health inspector bias and judgment during inspections of food service premises, 930 MEERDINK, GAVIN L., preharvest control of yeasts and molds in commodities, 725 MEULLENET, J-F., effect of steam pasteurization/vacuum packaging on physical properties, sensory attributes, chemical composition, and Listeria monocytogenes lethality of double-packed frankfurters, 481 MOORE, CHRISTINA, older adults’ knowledge, attitudes, and practices regarding listeriosis prevention, 774 MURPHY, R. Y., effect of steam pasteurization/vacuum packaging on physical properties, sensory attributes, chemical composition, and Listeria monocytogenes lethality of double-packed frankfurters, 481 MURPHY, STEVEN C., New York state cottage cheese shelf-life characteristics: a sixteen-year perspective, 158 NARANG, NEELAM, evaluation of hand mixing of ground beef and poultry samples as an alternative to stomaching for the detection of Salmonella, 14 NGANJE, WILLIAM E., characterizing human factor risks in food processing, 593; perceptions of risk communication messages: applications in a food processing environment, 236 NOVAK, JULIE M., perceptions of risk communicat-ion messages: applications in a food processing environment, 236 OCAÑA-RIOLA, RICARDO, effectiveness and efficiency of official food control interventions in restaurant establishments, 378 PATNOAD, MARTHA S., New England home gard-eners’ food safety knowledge of fresh fruits and vegetables, 298 PIVARNIK, LORI F., New England home gardeners’ food safety knowledge of fresh fruits and vege- POWELL,, DOUGLAS,complacency leads to failures, 68; don’t eat poop, 988 RANSOM, JUSTIN R., changes in microbiological populations on beef carcass surfaces exposed to air- or spray-chilling and characterization of hot RYU, JEE-HOON, comparison of treatment of fresh-cut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite for effects SAUNDERS-FERGUSON, K., food safety practices of vendors at farmers’ markets in Florida, 386 SCANGA, JOHN A., changes in microbiological populations on beef carcass surfaces exposed
to air- or spray-chilling and characterization of SCHAFFNER, DONALD W., understanding and controlling microbiological contamination of bever-age dispensers in university foodservice operations, 27 SCOTT, VIRGINIA N., implementation of Listeria controls by ready-to-eat seafood processors following a national workshop series, 89 SELLNOW, TIMOTHY L., characterizing human factor risks in food processing, 593; perceptions of risk communication messages: applications in a food processing environment, 236 SERTKAYA, AYLIN, top ten food safety problems in the United States food processing industry, 310 SEYS, SCOTT A., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 SIMMONS, JENNIFER L., comparison of treatment of fresh-cut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite for effects SIMONNE, A., food safety practices of vendors at farmers’ markets in Florida, 386 SIMPSON, CATHERINE A., changes in micro-biological populations on beef carcass surfaces exposed to air- or spray-chilling and characteri-zation of hot box practices, 226 SINGH, VIJAY, preharvest control of yeasts and molds in commodities, 725 SMITH, C. E., Virginia/ West Virginia dairy practices survey, 20 SMITH, GARY C., changes in microbiological populations on beef carcass surfaces exposed SMUKOWSKI, MARIANNE, storage temperatures necessary to maintain cheese safety, 714 SOFOS, JOHN N., changes in microbiological populations on beef carcass surfaces exposed to air- or spray-chilling and characterization of hot box practices, 226; food drying workshops promote safe home drying methods, 165; preharvest processes for microbial control in cattle, 393 SOFYAN, NOFRIJON I., attachment of Listeria monocytogenes to an austenitic stainless steel with three different types of surface finish, 926 SUMNER, SUSAN S., effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeriamonocytogenes in a mayon-naise-based salad, 290; Virginia/West Virginia dairy practices survey, 20 SWISHER, M., food safety practices of vendors at farmers’ markets in Florida, 386 TAKEUCHI, MASAMI T., use of behavioral change theories in development of educational materials TENEYCK, TOBY, older adults’ knowledge, attitudes, and practices regarding listeriosis prevention, 774 TRANCHANT, CAROLE C., a methodological approach for assessing the microbial contamination of fresh produce from harvest to retail, 218 TUMBLESON, M. E., preharvest control of yeasts and molds in commodities, 725 VAN HORN, JAN, essential food safety behaviors for older adults, 586 VASSEUR, LIETTE, a methodological approach for assessing the microbial contamination of fresh produce from harvest to retail, 218 VEGOSEN, LEORA, foods associated with foodborne illness outbreaks from 1990 through 2003, 466 VENETTE, STEVEN J., characterizing human factor risks in food processing, 593; perceptions of risk communication messages: applications in a food processing environment, 236 VINUESA, FRANCISCA M., effectiveness and efficiency of official food control interventions in restaurant establishments, 378 WALFORD, JAMES R., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 WATERMAN, K., Virginia/ West Virginia dairy practices survey, 20 WEIDENBACH, KELLY N., restaurant-associated outbreak of Salmonella serotype Heidelberg linked to improperly handled mushrooms, Wyoming, 2003, 150 WIEDMANN, MARTIN, implementation of Listeria controls by ready-to-eat seafood processors following a national workshop series, 89 WILCOCK, ANNE, public health inspector bias and judgment during inspections of food service premises, 930 WOERNER, D. R., preharvest processes for micro-bial control in cattle, 393 YEN, STEVEN T., awareness and perceived risk YEPIZ-GOMEZ, M. Susana, identity and numbers of bacteria present on tabletops and in dischcloths used to wipe down tabletops in public restaurants and bars,786 ZINK, DONALD L., top ten food safety problems in the United States food processing industry, 310 |