Food Protection Trends Archive

Most Recent

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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