Food Protection Trends Archive

Food Protection Trends is the general Membership publication by the International Association for Food Protection. Each issue contains refereed articles on applied research, applications of current technology and general interest subjects for food safety professionals. Regular features include industry and association news, an industry-related products section and a calendar of meetings, seminars and workshops. The publication also features government regulations, updates and sanitary design. Food Protection Trends is read by over 9,000 individuals around the world and is indexed in Agricola, FSTA, CAB Abstracts, ProQuest and Ebsco.

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Most Recent

• Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees

  Michelle Alcorn, Kevin Roberts, Kevin Sauer, Paola Paez, Tracee Watkins

  Volume 39, Issue 4: Pages 305–316

• Meeting Review: Food Waste and Sustainability Strategies to Improve Food Safety, Food Security

  Wendy Bedale

  Volume 39, Issue 4: Pages 348–353

• A Review of Food Recalls in Canada: A Nationwide Survey

  Sylvain Charlebois, Caitlin Cunningham, Isabelle Caron, Janet Music, Simon Somogyi

  Volume 39, Issue 4: Pages 317–325

• Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage

  Darvin Cuellar, J. Chance Brooks, Markus F. Miller, Marcos X. Sanchez-Plata, Mindy M. Brashears, Alejandro Echeverry

  Volume 39, Issue 4: Pages 296–304

• Managing Vibrio Risk in Oysters

  Angelo DePaola

  Volume 39, Issue 4: Pages 338–347

• Control of Fishborne Parasites in the Food Industry

  Frits Franssen, Cedric Gerard, Stephanie La Carbona, Lucy J. Robertson, Peter Paulsen

  Volume 39, Issue 4: Pages 334–337

• Seafood Safety and Quality Professional Development Group

  Forest D. Reichel, Foivos Genigiorgis

  Volume 39, Issue 4: Pages 333–333

• Control of Surrogate Escherichia coli Populations in Three Food Products Using Common Food Service Cooling Methods

  Lindsay Beardall, Paola Paez, Randall K. Phebus, Tracee Watkins, Sara E. Gragg

  Volume 39, Issue 3: Pages 200–211

• Laboratory Re-enactment of Storage Practices of Older Adults to Determine Potential Implications for Growth of Listeria monocytogenes

  Ellen W. Evans, Elizabeth C. Redmond

  Volume 39, Issue 3: Pages 225–236

• Exploring the Role of Dietitians in the Delivery of Food Safety Information

  Victoria J. Gould, Ellen W. Evans, Elizabeth C. Redmond, Ingela M. Marklinder, Jennifer J. Quinlan, Sanja Ilic

  Volume 39, Issue 3: Pages 277–282

• Floridian Producers’ Concerns About the Food Safety Modernization Act

  Lendel K. Narine, Amy Harder, Michelle Danyluk

  Volume 39, Issue 3: Pages 237–244

• Assessment of Midwest Growers’ Needs for Compliance with the Food Safety Modernization Act Produce Safety Rule

  Bridget Perry, Angela Shaw, Ellen Johnsen, Arlene Enderton, Catherine H. Strohbehn, Linda Naeve

  Volume 39, Issue 3: Pages 212–217

• Risk Factors for Foodborne Illness in Temporary Eating Establishments in North Carolina

  Ellen Thomas Shumaker, Irene Doherty, Samantha Sifleet, Benjamin Chapman, Andre Pierce, Melissa Ham, Barbara Kowalcyk

  Volume 39, Issue 3: Pages 218–224

• Control of Bacillus cereus Populations in Brown Rice by Use of Common Foodservice Cooling Methods

  Lindsay Beardall, Paola Paez, Randall K. Phebus, Tracee Watkins, Sara E. Gragg

  Volume 39, Issue 2: Pages 145–153

• Preliminary Assessment of Maine Consumers’ Educational Preferences for Fermenting Foods at Home

  Mary Ellen Camire, Kathleen Savoie, Jennifer Perry, Beth Calder

  Volume 39, Issue 2: Pages 116–126

• Precooking Tuna: A Heat of Summation Analysis of Different Heating Profiles

  John DeBeer, Fred Nolte, Christopher W. Lord, Javier Colley

  Volume 39, Issue 2: Pages 127–136

• Developing and Testing Consumer Educational Material at Farmers’ Markets

  Shauna C. Henley, Jack Fu

  Volume 39, Issue 2: Pages 162–175

• Survival of Salmonella on Lemon and Lime Slices and Subsequent Transfer to Beverages

  Rachel McEgan, Laurel L. Dunn, Michelle D. Danyluk

  Volume 39, Issue 2: Pages 154–161

• Time-temperature Control for Produce Safety: Tension Between Science and Regulations

  Jennifer McEntire

  Volume 39, Issue 2: Pages 182–185

• Fruit and Vegetable Safety and Quality PDG

  Gretchen Wall, Humberto Maldonado

  Volume 39, Issue 2: Pages 181–181

• The Potential Benefit of Yellow Mustard to Control Salmonella spp. in a Pork Fermented Sausage

  Huizi Zuo, Rocío Morales-Rayas, Justina Su Zhang, Dan Lacroix, Jeffrey M. Farber

  Volume 39, Issue 2: Pages 137–144

• Characterization of a Portable, Non-instrumented Incubator for Enrichment of Escherichia coli O157:H7 and Salmonella Serovar Typhimurium and Detection by Loop Mediated Isothermal Amplification (LAMP)

  Lena Diaz, Yong Li, Ryo Kubota, Daniel M. Jenkins

  Volume 39, Issue 1: Pages 40–50

• Sous Vide Cooking in Restaurants: A Qualitative Study of Ontario Public Health Inspector Knowledge, Experience, Practices and Needs

  Wendy Briggs, Andrew Papadopoulos, Anne Wilcock

  Volume 39, Issue 1: Pages 51–61

• Meat Irradiation Technology Usage: Challenges and Recommendations from Expert Interviews

  Yaohua Feng, Tiffanie Ramos, Shalini Shankar, Christine Bruhn

  Volume 39, Issue 1: Pages 84–93

• Simulation of Time and Temperature as a Public Health Control for Food Served during Field Trips

  Sara E. Gragg, Nicholas J. Sevart, Paola Paez, Amanda Wilder, Tracee Watkins, Randall K. Phebus

  Volume 39, Issue 1: Pages 8–17

• Pathogen Reductions during Traditional Fermentation and Drying of Pork Salamis

  Samantha McKinney, Nancy Ostiguy, Catherine Cutter, Jonathan Campbell

  Volume 39, Issue 1: Pages 18–27

• The Missing Ingredient: Food Safety Messages on Popular Recipe Blogs

  Emily Morrison, Ian Young

  Volume 39, Issue 1: Pages 28–39

• Assessment of the Subjective Food Safety Knowledge, Attitudes and Practices of Informal Live Bird Traders in Accra, Ghana

  Benjamin Ovai, Anthony Nsoh Akunzule, Angela Parry-Hanson Kunadu

  Volume 39, Issue 1: Pages 62–73

• Comparing Infrared and Probe Thermometers to Measure the Hot Holding Temperature of Food in a Retail Setting

  Chirag Rohit, Melissa Moos, Richard Meldrum, Ian Young

  Volume 39, Issue 1: Pages 74–83