Food Protection Trends Archive

Most Recent

  1. An Examination of the Acidified Foods Rule with Regard to the Acid versus Acidified Foods Classification

    Chris Balestrini, David Bresnahan, Yuqian Lou, Wilfredo Ocasio, Raghu Ramaswamy, Kurt Weise Volume 42, Issue 1: Pages 82–87
  2. Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry

    Basar Karaca, Busra Karakaya, Gaye Ekin Gursoy, Arzu Coleri Cihan Volume 42, Issue 1: Pages 38–47
  3. The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations

    Jeffrey Kronenberg Volume 42, Issue 1: Pages 22–37
  4. Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Soppressata

    John B. Luchansky, Bradley A. Shoyer, Laura E. Shane, Manuela Osoria, Stephen G. Campano, Anna C.S. Porto-Fett Volume 42, Issue 1: Pages 48–57
  5. Rework Practices Used During Milk Processing: An Industry Survey

    Casey E. Rush, Lisbeth Meunier-Goddik, Joy G. Waite-Cusic Volume 42, Issue 1: Pages 58–67
  6. Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior

    Stephenie Yoke Wei Wong, Nor Ainy Mahyudin, Jo Ann Ho, Ungku Fatimah Ungku Zainal Abidin Volume 42, Issue 1: Pages 8–21

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