Food Protection Trends Archive

Most Recent

1. Harnessing Sanitation Innovation Safely: A Pilot Study on Operators’ Perceptions and Training When Adopting Superheated Steam in Food Processing Industries

   Maria Amalia Beary, Jakob Baker, V. M. Balasubramaniam, Abigail Snyder Volume 44, Issue 6: Pages 409–419

2. A Compilation of Histamine-Forming Bacteria Associated with Foods

   John DeBeer, Jon W. Bell Volume 44, Issue 6: Pages 516–541

3. Supplementing Hazard Analysis and Critical Control Point with Root Cause Analysis

   Oscar Rodriguez Gonzalez Volume 44, Issue 6: Pages 542–555

4. Efficacy of Cleaning and Sanitizing Methods in Reducing Salmonella on Banana Leaves and Bamboo Baskets, Common Surfaces Found in Cambodian Fresh Food Markets

   Vannith Hay, Jessie Vipham, Nora M. Bello, Daniel L. Boyle, Sara Gragg, Valentina Trinetta Volume 44, Issue 6: Pages 420–428

5. Food Safety Related Data Analytics, Digital, and Artificial Intelligence Needs and Opportunities in Controlled Environment Agriculture

   Caroline Motzer, Ahmed El-Moghazy, Ana Allende, Maria Isabel Gil, Yannick Weesepoel, Leo van Overbeek, Cheng Liu, Rick van de Zedde, Yamine Bouzembrak, Nitin Nitin, Renata Ivanek, Martin Wiedmann Volume 44, Issue 6: Pages 400–408

6. Food Safety Needs Assessment for North American Pecan Shellers

   Cameron A. Bardsley, Jennifer C. Acuff, Sharon P. Kane, Nicole L. Arnold, Alexis Hamilton, Laurel L. Dunn Volume 44, Issue 5: Pages 336–343

7. Peroxyacetic Acid and Chlorine Reduce Escherichia coli in Agricultural Surface Water
   for Potential Produce Postharvest Uses

   Zilfa Irakoze, Londa Nwadike, Manreet Bhullar, Patrick Byers, Sara E. Gragg Volume 44, Issue 5: Pages 359–369

8. Promoting Food Safety in the Informal Markets of Low and Middle-Income Countries: The Need for a Rethink

   Steven Jaffee, Spencer Henson Volume 44, Issue 5: Pages 376–382

9. Identifying Training Needs in Washington through Insights from Produce Safety Alliance Grower Training

   Claire Murphy, Connie Fisk, Karen Ullmann, Cathy Blood, Stephanie Smith Volume 44, Issue 5: Pages 344–350

10. Hazard versus Risk in Perceptions of Food Safety: The Case of Titanium Dioxide 

    Timothy L. Sellnow, Anthony Flood, Jessica Hoffman, Rebecca Freihaut, Isaiah Demarco, Sofia Salazar, Xin Sheng Volume 44, Issue 5: Pages 351–358

11. Assessing Employee Health Policies and Practices in Foodservice Establishments

    Susan W. Arendt, Yang Xu, Mark S. Miklos, Elizabeth A. Nutt, Steven Mandernach Volume 44, Issue 4: Pages 260–272

12. Gail Dack: Food Microbiology Pioneer

    Charles J. Czuprynski, Wendy Bedale Volume 44, Issue 4: Pages 310–316

13. Discrepancies in the Microbiological Analysis of Foods: Causes and Resolutions

    J. David Legan, Laurie Post, Christina Barnes, Amanda Brookhouser-Sisney, W. Evan Chaney, Purvi Chatterjee, Nisha Corrigan, Daniel R. Demarco, Thomas Hammack, Kristen A. Hunt, Ryan D. Maus, Sophie Pierre, Patricia Rule, Nikki Taylor, Alexandra Tudor, Julie Weller Volume 44, Issue 4: Pages 300–308

14. New Aluminum Lug Closure Reduces Removal Torque while Ensuring Hermetic Seals in Glass Jars

    Shuang Qiu, Natasha Saikia, Olga I. Padilla-Zakour Volume 44, Issue 4: Pages 273–282

15. Ensuring Food Safety among Food and Agricultural Nonprofit Organizations: A Review of
    Literature about Challenges and Opportunities

    Amy Pezoldt, Karen McGilvery, Kevin Brown, Alicia Papanek, Amarat Simonne, Kimberly Wiley Volume 44, Issue 4: Pages 283–291

16. Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms

    Kavita Patil, Karina Desiree, Manita Adhikari, Kennedy Christmas, Peter Rubinelli, Jennifer C. Acuff Volume 44, Issue 3: Pages 182–188

17. Examining Age and Food Irradiation Knowledge as Influential Factors on the Purchase of Irradiated Foods: United States, August 2022

    Tamara N. Crawford, Michael Ablan, Michelle Canning, Katherine E. Marshall, Misha Robyn Volume 44, Issue 3: Pages 189–194

18. Understanding the Food Safety Needs of Small and Very Small Processors in the Northeast United States: Food Safety Communicator and Regulator Perspectives

    Annie S. Fitzgerald, Andrea Gilbert-Eckman, Elizabeth M. Demmings, Jill Fitzsimmons, Amanda J. Kinchla, Nicole Richard, Dave Seddon, Luke F. LaBorde, Elizabeth Newbold Volume 44, Issue 3: Pages 160–181

19. Agricultural Water Use in U.S. Fresh Produce Growing Operations—Part I: Pathogen Presence and Persistence

    Susan M. Leaman, Michelle D. Danyluk, Channah M. Rock, Sonia Salas, Laura K. Strawn, Trevor V. Suslow, De Ann Davis Volume 44, Issue 3: Pages 228–247

20. Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of
    Superheated Steam in Enclosed Spaces

    Shiyu Cai, Hyeon Woo Park, Jingzheng Feng, Jakob Baker, V. M. Balasubramaniam, Abigail B. Snyder Volume 44, Issue 3: Pages 152–159

21. Survival of Escherichia coli in Banana Peels after Sanitation with Sodium Hypochlorite and during Simulated Export Transport Conditions

    Natalia Brenes-Fernández, Oscar Acosta, Maricruz Ramírez-Sánchez, Jessie Usaga Volume 44, Issue 2: Pages 95–101

22. Survey of Environmental Monitoring Practices in Fresh Produce Packinghouses

    Faith Critzer, Alexis M. Hamilton, Meredith Melendez, Michelle D. Danyluk, Laura K Strawn Volume 44, Issue 2: Pages 102–110

23. Understanding Cell-Cultured Seafood and Its Food Safety Challenges

    Tori L. Stivers, Rose Omidvar, Razieh Farzad, Jennifer Holtzman Volume 44, Issue 2: Pages 126–138

24. Isolation of Lactic Acid Bacteria from Camel Milk and in vitro Assessment of Their Antagonism
    Against Selected Foodborne Pathogenic Bacteria

    Mohamed Ahmed, Abraham Mikru, Million Adane, Henok Sileshi Volume 44, Issue 2: Pages 80–94

25. Working with People Affected by Cancer in Food Safety Research: Recruitment Considerations from a Transatlantic Collaboration

    Ellen W. Evans, Sanja Ilic Volume 44, Issue 2: Pages 120–124

26. Food Source Information: Connecting Public Health Professionals with Food Production

    Marisa Bunning, James Peth, Catherine Davis, Alice White, Elaine Scallan Walter Volume 44, Issue 1: Pages 58–64

27. Evaluation of the Sanitizing Capacity of a 2-ppm Ozonated Water Handheld Bottle Applied to Simulated Food-Contact Surfaces

    Carmen Cano, Grace Gatima Mahoro, Byron D. Chaves Volume 44, Issue 1: Pages 36–40

28. A Roundtable on Moving Closer to Zero: Challenges and Opportunities for Reducing Children’s Exposures to Toxic Elements from Foods

    Conrad Choiniere, Cheryl Callen, Yuhuan Chen, De Ann Davis, Tom Neltner, Pamela Starke-Reed, Steven Hermansky Volume 44, Issue 1: Pages 50–57

29. Food Safety Implications of Online Recipes for Preparing Soaked Nuts and Nut-Based Dairy Analogs

    Maeve Swinehart, Linda J. Harris, Hanna Louvau, Yaohua Feng Volume 44, Issue 1: Pages 19–35

30. Knowledge, Attitudes, and Perceptions of  UV-C Light Technologies for Agricultural Surface Water Decontamination by Produce Growers in Kansas and Missouri

    Olivia C. Haley, Xuan Xu, Majid Jaberi-Douraki, Manreet Bhullar, Eleni D. Pliakoni, Cary Rivard, Londa Nwadike Volume 44, Issue 1: Pages 8–18