Food Protection Trends

January 2005issue
Volume 25, Number 1

Articles
Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing  Facilities  
Virginia N. Scott, Martin Wiedmann, Doris Hicks, Robert Collette, Michael L. Jahncke, and Ken Gall   
Abstract

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 Escherichia coli O157:H7 and Salmonella Typhimurium  
J. D. Stopforth, L. V. Ashton, P. N. Skandamis, J. A. Scanga, G. C. Smith, J. N. Sofos, and K. E. Belk
Abstract

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A Note from the FPT Scientific Editor
Symposium Series on Food Microbiology
IAFP 2005 Award Nominations 
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