Table Of ContentJournal of Food Protection
Index to Volume 54
AUTHOR INDEX BROWN, R. L., production of aflatoxin in maize, 623.
BROWN, W. L., (see Fain, 756, 762).
BRUCE, V. R., (see Allen, 22, 492).
ABOUZIED, M. M., (see Pestka, 288).
BRUNNER, K., (see Doyle, 334).
ACKER, R. F., (see Rua, 960).
BUCHANAN, R. L., (see Palumbo, 429).
ACUFF, G. R., effect of degree of sanitation, 200; pathogen
BULLERMAN, L. B., Staphylococcus in salad bar ingredients,
survival and critical control points, 767; acid decontamina-
844.
tion of beef carcasses, 868.
BUNCIC, S., (see Radisic, 413).
ADKINSON, R. W., premilking udder preparation, 957.
BURDA, K., (see Collins, 381).
AKHTAR, M., (see Szabo, 272).
BUTLER, K. M., pentachlorophenol residues in pork, 448.
ALEXANDER, A. V., (see Walker, 178).
BYRNE, R. D., JR., (see Bishop, 308).
ALLEN, G., recovery of Salmonella from frozen shrimp, 22;
recovery of Salmonella from food, 492. CABRERA SALAS, L. T., (see Ocando, 856).
ANATHESWARAN, R. C., (see Doores, 637). CALDEIRA, R., (see Warburton, 669).
ANDERSON, M. E., bacterial penetration into meat, 256; (see CARLSSON, A., Charm test II as confirmatory method, 32.
CARMICHAEL, L., (see Zee, 263).
Dickson, 514).
CARNICIU, M., (see Genigeorgis, 662).
ANDREWS, C. D., (see Kotula, 687).
CAROSELLA, J. M., (see Fain, 756); lethality of heat to E. coli,
ANDREWS, W. H., (see Allen, 22, 492).
762.
APRO, N., (see Vaamonde, 542).
ARGANOSA, G. C., (see Reddy, 298). CASH, J. N., (see Santerre, 225).
ARMSTRONG, A., (see Warburton, 669). CASPER, D. P., (see Baer, 890).
CASTRO, D., (see Borrego, 612).
AXER, M., determination of aflatoxin in foods, 291.
CHAIN, V. S., (see Fung, 208).
AXTELL, R. C., (see Jones, 259, 502).
AZCONA, J. I, (see Hernandez, 366). CHAN, S. W., (see Groody, 249).
CHAO, C. H., (see Harrison, 524).
BABIUK, T., (see Warburton, 669).
BAER, R. J., alteration of milk fat, 383; accuracy of milk fat CHARLEBOIS, R., surface contamination of beef, 950.
analysis, 890. CHEATLE, T. F., (see Llewellyn, 627).
CHEN Y. H., (see Woodburn, 700).
BAILEY, J. S., Salmonellae from broiler carcasses, 354.
BAKER, J., (see Bodyfelt, 969). CHEN, C., (see Harte, 643).
CHEN, J. S., (see Wei, 546).
BALABAN, M. O., (see Wei, 189).
BALDWIN, R. E., (see Fields, 117). CHUNG, K. T., (see Wei, 546).
CHUAQUI-OFFERMANNS, N., radiation dose yield of o-ty-
BARNHART, H. M., Salmonella in layer hens, 488.
BARTLETT, P. C., bulk tank and filter cultures in screening, 848. rosine, 935.
BASANTA, Y., (see Ocando, 856). CLARKE, R. C., (see McNab, 619).
BASTIEN, R., (see Barnhart, 488). CLEVELAND, T. E., (see Brown, 623).
BENEDICT, R. C., (see Smith, 166); production of hemolysin and CLYDESDALE, F. M., Zn & Ca solubility from tea and coffee,
catalase by Listeria, 528. 451.
BENNETT, B., (see Rose, 127). COLLINS, M., adulteration of wine, 381.
COOPER, C., (see Axer, 291).
BENNOUR, M., (see El Marrakchi, 788).
BEREMAND, M. N., (see Pestka, 288). CORNAX, R., (see Borrego, 711).
CORRIER, D. E., (see Hinton, 496).
BERGDOLL, M. S., production of enterotoxins, 650.
BERRY, E. D., (see Hutkins, 681). COTTY, P. J., (see Brown, 623).
BEUCHAT, L. R., comparing methods for yeast and mold counts, COX, N. A., (see Bailey, 354).
443. CRAUN, G. F., (see Levine, 71).
BISHOP, J. R., evaluation of 3M petrifilm AC, 308. CUNNINGHAM, C. P., (see Robison, 798).
CUPPETT, S. L., effect of antioxidants on Pseudomonas lipases,
BISSONNETTE, G. K., recovery of heat stressed E. coli, 90.
BJORCK, L., (see Carlsson, 32). 133.
BLACK, W. D., (see McEwen, 454). D’AOUST, J. -Y., latex agglutination kits for Salmonella, 725.
DE GUZMAN, A. M. S., (see Mayorga, 47).
BLANK, G., evaluation of sprouts and seeds, 560.
BLANKENSHIP, L. C., (see Bailey, 354). DE PEDERIVA, N. B. B., (see Mayorga, 47).
DE ZUNIGA, A. G., (see Anderson, 256).
BODYFELT, F. W., Bacillus in fluid milk, review, 969.
BOHNER, H. F., (see Marth, 338). DECALLONNE, J., identification of lactic acid bacteria, 217.
BOISON, J. O., (see MacNell, 37). DELACY, K. M., (see Hudson, 696).
BOLESZCZUK, P., (see Entis, 930). DELFGOU-VAN ASCH, E. H. (see Notermans, 124).
BORREGO, J. J., microbial accumulation by bivalve molluscs, DELMEE, M., (see Decallonne, 217).
612; indicators and pathogens in shellfish, 711. DELOACH, J. R., (see Hinton, 496).
BOSIRAUD, C., virulence of Listeria on mice, 917. DENG, M. Y., virus detection in pork, 28.
BOUCHRITI, N., (see El Marrakchi, 788). DESROSIERS, T., (see Clydesdale, 451).
BOYD, G., (see Thayer, 718). DICKSON, J. S., bacterial contamination of tissue surfaces, 102;
BRACKETT, R. E., (see Behchat, 443). control of Salmonella on beef tissue, 514.
BRADSHAW, J. G., (see Twedt, 12). DIMICK, P. S., stability of vitamin A in milks, 113.
BRAUN, H. E. (see Frank, 41). DIOTTE, M. P., (see Sharpe, 277).
BRIZZIO, S. B., (see Vaamonde, 542). DIXON, Z. R., (see Acuff, 200).
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
Journal of Food Protection
Index to Volume 54
AUTHOR INDEX BROWN, R. L., production of aflatoxin in maize, 623.
BROWN, W. L., (see Fain, 756, 762).
BRUCE, V. R., (see Allen, 22, 492).
ABOUZIED, M. M., (see Pestka, 288).
BRUNNER, K., (see Doyle, 334).
ACKER, R. F., (see Rua, 960).
BUCHANAN, R. L., (see Palumbo, 429).
ACUFF, G. R., effect of degree of sanitation, 200; pathogen
BULLERMAN, L. B., Staphylococcus in salad bar ingredients,
survival and critical control points, 767; acid decontamina-
844.
tion of beef carcasses, 868.
BUNCIC, S., (see Radisic, 413).
ADKINSON, R. W., premilking udder preparation, 957.
BURDA, K., (see Collins, 381).
AKHTAR, M., (see Szabo, 272).
BUTLER, K. M., pentachlorophenol residues in pork, 448.
ALEXANDER, A. V., (see Walker, 178).
BYRNE, R. D., JR., (see Bishop, 308).
ALLEN, G., recovery of Salmonella from frozen shrimp, 22;
recovery of Salmonella from food, 492. CABRERA SALAS, L. T., (see Ocando, 856).
ANATHESWARAN, R. C., (see Doores, 637). CALDEIRA, R., (see Warburton, 669).
ANDERSON, M. E., bacterial penetration into meat, 256; (see CARLSSON, A., Charm test II as confirmatory method, 32.
CARMICHAEL, L., (see Zee, 263).
Dickson, 514).
CARNICIU, M., (see Genigeorgis, 662).
ANDREWS, C. D., (see Kotula, 687).
CAROSELLA, J. M., (see Fain, 756); lethality of heat to E. coli,
ANDREWS, W. H., (see Allen, 22, 492).
762.
APRO, N., (see Vaamonde, 542).
ARGANOSA, G. C., (see Reddy, 298). CASH, J. N., (see Santerre, 225).
ARMSTRONG, A., (see Warburton, 669). CASPER, D. P., (see Baer, 890).
CASTRO, D., (see Borrego, 612).
AXER, M., determination of aflatoxin in foods, 291.
CHAIN, V. S., (see Fung, 208).
AXTELL, R. C., (see Jones, 259, 502).
AZCONA, J. I, (see Hernandez, 366). CHAN, S. W., (see Groody, 249).
CHAO, C. H., (see Harrison, 524).
BABIUK, T., (see Warburton, 669).
BAER, R. J., alteration of milk fat, 383; accuracy of milk fat CHARLEBOIS, R., surface contamination of beef, 950.
analysis, 890. CHEATLE, T. F., (see Llewellyn, 627).
CHEN Y. H., (see Woodburn, 700).
BAILEY, J. S., Salmonellae from broiler carcasses, 354.
BAKER, J., (see Bodyfelt, 969). CHEN, C., (see Harte, 643).
CHEN, J. S., (see Wei, 546).
BALABAN, M. O., (see Wei, 189).
BALDWIN, R. E., (see Fields, 117). CHUNG, K. T., (see Wei, 546).
CHUAQUI-OFFERMANNS, N., radiation dose yield of o-ty-
BARNHART, H. M., Salmonella in layer hens, 488.
BARTLETT, P. C., bulk tank and filter cultures in screening, 848. rosine, 935.
BASANTA, Y., (see Ocando, 856). CLARKE, R. C., (see McNab, 619).
BASTIEN, R., (see Barnhart, 488). CLEVELAND, T. E., (see Brown, 623).
BENEDICT, R. C., (see Smith, 166); production of hemolysin and CLYDESDALE, F. M., Zn & Ca solubility from tea and coffee,
catalase by Listeria, 528. 451.
BENNETT, B., (see Rose, 127). COLLINS, M., adulteration of wine, 381.
COOPER, C., (see Axer, 291).
BENNOUR, M., (see El Marrakchi, 788).
BEREMAND, M. N., (see Pestka, 288). CORNAX, R., (see Borrego, 711).
CORRIER, D. E., (see Hinton, 496).
BERGDOLL, M. S., production of enterotoxins, 650.
BERRY, E. D., (see Hutkins, 681). COTTY, P. J., (see Brown, 623).
BEUCHAT, L. R., comparing methods for yeast and mold counts, COX, N. A., (see Bailey, 354).
443. CRAUN, G. F., (see Levine, 71).
BISHOP, J. R., evaluation of 3M petrifilm AC, 308. CUNNINGHAM, C. P., (see Robison, 798).
CUPPETT, S. L., effect of antioxidants on Pseudomonas lipases,
BISSONNETTE, G. K., recovery of heat stressed E. coli, 90.
BJORCK, L., (see Carlsson, 32). 133.
BLACK, W. D., (see McEwen, 454). D’AOUST, J. -Y., latex agglutination kits for Salmonella, 725.
DE GUZMAN, A. M. S., (see Mayorga, 47).
BLANK, G., evaluation of sprouts and seeds, 560.
BLANKENSHIP, L. C., (see Bailey, 354). DE PEDERIVA, N. B. B., (see Mayorga, 47).
DE ZUNIGA, A. G., (see Anderson, 256).
BODYFELT, F. W., Bacillus in fluid milk, review, 969.
BOHNER, H. F., (see Marth, 338). DECALLONNE, J., identification of lactic acid bacteria, 217.
BOISON, J. O., (see MacNell, 37). DELACY, K. M., (see Hudson, 696).
BOLESZCZUK, P., (see Entis, 930). DELFGOU-VAN ASCH, E. H. (see Notermans, 124).
BORREGO, J. J., microbial accumulation by bivalve molluscs, DELMEE, M., (see Decallonne, 217).
612; indicators and pathogens in shellfish, 711. DELOACH, J. R., (see Hinton, 496).
BOSIRAUD, C., virulence of Listeria on mice, 917. DENG, M. Y., virus detection in pork, 28.
BOUCHRITI, N., (see El Marrakchi, 788). DESROSIERS, T., (see Clydesdale, 451).
BOYD, G., (see Thayer, 718). DICKSON, J. S., bacterial contamination of tissue surfaces, 102;
BRACKETT, R. E., (see Behchat, 443). control of Salmonella on beef tissue, 514.
BRADSHAW, J. G., (see Twedt, 12). DIMICK, P. S., stability of vitamin A in milks, 113.
BRAUN, H. E. (see Frank, 41). DIOTTE, M. P., (see Sharpe, 277).
BRIZZIO, S. B., (see Vaamonde, 542). DIXON, Z. R., (see Acuff, 200).
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
981
DODDS, K. L., (see Smith, 94, 588, 939). GARCLA, M. L. (see Prieto, 945).
DONLEVY, T. P., (see Evanson, 370). GENIGEORGIS, C., microbiological and chemical characteristics
DONNELLY, C. W., sources of Listeria and Yersinia, 607. ’ of Hispanic cheese, 598; growth and survival of Listeria in
DOORES, S., protection of Salmonella during microwave heat- cheese, 662.
ing, 637. GERALDINE, A., recovery of Salmonella from frozen shrimp,
DOWLEN, H. H., (see Oliver, 737). 2a
DOYLE, M. P., water activity and toxin production, 162; thermal GILL, C. O., hygienic assessment of chilling process, 731.
inactivation of Listeria in meat, 334; Salmonella and Listeria GILLESPIE, B. E., (see Oliver, 737).
in mayonnaise, 691. GLASS, K. A., (see Doyle, 162, 691).
DRAUGHON, F. A., (see Phebus, 194). GOLDBERG, J. J., buik tank milk quality, 549.
DRECHSLER, P. A., (see Goldberg, 549); (see Oliver, 737). GOMEZ-LUCIA, E., (see Vadillo, 267).
DREESEN, D. W., (see Barnhart, 488). GOUGH, R. H., (see Adkinson, 957).
DUBEY, J. P., (see Kotula, 687). GOURAMA, H., (see Bullerman, 844).
DUDAS, I., (see Sharpe, 277). GRAM, L., inhibition of food spoilage Aeromonas, 436.
DUTULESCU, D., (see Genigeorgis, 662). GRAU, F. H., detection of Listeria by ELISA, 230.
ECKNER, K. F., (see Zottola, 793). GRECO, P., (see D’Aoust, 725).
EGEA, F., (see Borrego, 612, 711). GREENE, A. K., sanitation of dairy plant flowmeters, 966.
EL LIOUI, M., (see Decallonne, 217). GRIFFIS, C., (see Slavik, 508).
EL MARRAKCHI, A. E., chemical and microbiological assess- GRIFFITHS, M. W., (see Titini, 861); (see Bodyfelt, 969).
ment of mackerel, 788. GROODY, E. P., DNA method for E. coli, 249.
EL OUADAA, M., (see El Marrakchi, 788). HALBERT, D. N., (see Groody, 249).
EL-GAZZAR, F. E., (see Marth, 338, 801). HALE, D. S., (see Acuff, 868).
EL-HABAZ, A., (see Titini, 861). HALTEMAN, W. A., (see Slabyj, 554).
EL-SHENAWY, M. A., (see Marth, 593). HAMAMA, A., (see El Marrakchi, 788).
ENGLER, P., (see Slavik, 508). HANKIN, L., herbicide in pooled raw milk, 136; pesticides in
ENTIS, P., rapid detection of Salmonella, 930. orange juice, 310.
ERICKSON, J. P., microbial safety of mayonnaise, 913. HANSEN, A. P., effect of UHT processing parameters, 109.
ETTRIKI, A., (see Simard, 773). HARISSON, M. A., fate of Listeria on seafood, 524.
EVANSON, D. J., method for identification of Listeria, 376. HARMON, S. M., (see Kautter, 372).
FAIN, A. R., JR., lethality of heat to Listeria, 756; (see Carosella, HARRIS, L. J., (see Fleming, 836).
762). HARRIS, P. L., (see Cuppett, 133).
FALCONE, F., migration of lead into alcohol beverages, 378. HARTE, B., assessment of package integrity, 643.
FARBER, J. M., microbiology of modified atmosphere packag- HARTMAN, P. A., (see Knabel, 360).
ing, 58; (see Warburton, 669); Listeria in fish product, 922. HATHAWAY, S. C., postmortum meat inspection, 471.
FARR, A. J., (see Marshall, 841). HEDDLESON, R. A., (see Doores, 637).
FARRAG, S. A., (see Marth, 677). HEIDER, L. E., (see Bartlett, 848).
FARRELL, G. M., (see Marth, 532). HENYON, D., (see Harte, 643).
FARVER, T. B., (see Genigeorgis, 662). HERITAGE, J., Listeria survival on hands, 343.
FELLMAN, R. L., (see Dimick, 113). HERNANDEZ, P. E., bovine milk identification, 366.
FERNANDEZ PINTO, V. E., (see Vaamonde, 542). HINTON, A., JR., inhibition of growth of Salmonella and E. coli,
FERNANDO, S. Y., (see Wei, 189). 496.
FERRER, A. J., (see Ocando, 856). HITCHINS, A. D., (see Kallander, 302).
FIELDS, M. L., production of bacterial and yeast biomass, 117. HOLLENDER, R., (see Dimick, 113).
FLEMING, H. P., sensitivity and resistance of Listeria to nisin, HOSKIN, J. C., Cryptosporidium an emerging concern, 53.
836. HOWARD, D. B., (see Goldberg, 549).
FLICK, G. J., (see Reedy, 298). HSU, H. Y., (see Groody, 249).
FLISS, I., (see Simard, 773). HUANG, Y. W., (see Harrison, 524).
FLOWERS, R. S., (see i'vanson, 370). HUANG, T. S., (see Wei, 546).
FOEGEDING, P. M., the: mal resistance indicator for Listeria, HUDSON, J. A., motile Aeromonads in retail foods, 696.
519. HUHTANEN, C. N., inhibition of C. botulinum toxin formation,
FORD, L., (see Zaika, 424). 50; radiation resistance of spores in honey, 894.
FORSBERG, C. M., (see McNab, 619). HUME, M. E., (see Hinton, 496).
FOX, T. L., (see Behchat, 443). HUTCHENS, R. K., (see Hansen, 109).
FRANCIS. D. W., (see Twedt, 7). HUTKINS, R. W., intracellular pH of Listeria, 15; biogenic
FRANK, J. F., inactivation of adherent Listeria, 4. amines in fermented foods, review, 460; control of Listeria
FRANK, R., pesticide residues in processed tomatoes, 41; (see in frankfurters, 681; histamine in cheese, 852.
Butler, 448). IANNOTTI, E. L., (see Anderson, 256).
FU, B., (see Labuza, 885). IN’T VELD, P. H., (see Notermans, 124).
FUNG, D. Y. C., comparison of methods for aerobic bacteria, INGLE, T., (see Oliver, 737).
208; microbiologicai study of tofu, 212. ISMAIL, S. A., (see Slabyj, 554).
GAGIC, M., (see Wesley, 418). ITA, P. S., (see Hutkins, 15).
GAGLIARDI, S. J., (see Llewellyn, 627). JENKINS, P., (see Erickson, 913).
GARAYZABAL, F. J., (see Genigeorgis, 598). JENSEN, L. H., (see Walker, 178).
GARCIA, M. R., (see Prieto, 945). JESENSKA, K., thermal resistant propagules of N. fischeri, 582.
GARCIA, G. R., (see Kallander, 302). JOHNSON, E. A., botulism hazard in Enoki mushrooms, 20.
GARCIA, T.., (see Hernandez, 366). JOHNSON, M. C., (see Ray, 873).
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
982
JONES, F. T., C. jejuni in broilers, 259; Salmonella in broilers, 677; ultrafiltration and reverse osmosis, 801.
502. MARTIN, L. M., (see Fain, 756, 762).
JONES, S. D. M., (See Gill, 731). MARTIN, R., (see Hernandez, 366).
JORDANO, R., contaminating mycoflora in fermented milk, 131. MARTIN, R. E., (see Slabyj, 554).
KALAPOTHAKI, V., isolation of Salmonella from milk, 421. MARTINEZ-MANZANARES, E., (see Borrego, 612, 711).
KALLANDER, K. D., fate of Listeria in shredded cabbage, 302. MAST, M. G., (see Doores, 637).
KAUTTER, D. A., growth potential of Bacillus, 372; (see Lilly, MATTHEWS, K. R., (see Oliver, 737).
585); (see Solomon, 648). MAY, S. G., (see Acuff, 200).
KEETON, J. T., (see Acuff, 767). MAYORGA, L. S., enterotoxin production by Yersinia, 47.
KELCH, W. J., peroxide stability in shortening, 897. MCCORMICK, S. P., (see Pestka, 288).
KELSEY, M. W., (see Woodburn, 700). MCDOUGALL, T., (see Chuaqui-Offermanns, 935).
KERR, K. G., (see Heritage, 343). MCEWEN, S. A., inhibitors in milk, 454.
KIM, A. H., (see Zaika, 424). MCGUIRE, J., effect of drop volume on contact angle, 232;
KINDE, H., (see Walker, 178). contact surface cleanliness, 879.
KING, S. H., (see Oliver, 737). MCKEE, C. R., (see Noah, 174).
KLAENHAMMER, T. R., (see Fleming, 836). MCKENZIE, A. I., (see Hathaway, 471).
KLATT, M. J., (see Evanson, 370). MCMULLEN, L. M., (see Stiles, 778).
KLAUSNER, R. B., (see Donnelly, 607). MCNAB, W. B., HGMF application in poultry abattoir, 619.
KNABEL, S. J., inhibition of microorganisms by polyphosphates, MEDINA, L. M., (see Jordano, 131).
360. MEEK, A. H., (see McEwen, 454).
KOLBE, E., (see McGuire, 879). MEER, R. R., (see Bodyfelt, 969).
KORKEALA, H. J., (see Makela, 632). MEKALA, P., (see Titini, 861).
KORSRUD, G. O., (see MacNell, 37). MENUDIER, A., (see Bosiraud, 917).
KOTULA, A. W., freeze killing of Toxoplasma, 687. MESSIER, S., (see Charlebois, 950).
KOVINCIC, I., (see Wesley, 418). MICALIZZI, B., (see Mayorga, 47).
KUHN, G. D., (see Doores, 637). MICHEL, M. E., (see Acuff, 767).
LABUZA, T. P., evaluation of time-temperature indicators, 885. MILLER, G. Y., (see Bartlett, 848).
LACASSE, P., (see Warburton, 669). MONTVILLE, T. J., inhibition of mycotoxigenic fungi, 295;
LAI, C., (see Harte, 643). bacteriocin inhibition of C. botulinum, 349.
LAMBERT, A. D., (see Smith, 94, 588, 939). MOONEY, R. L., (see Llewellyn, 627).
LAMBERT, R., (see Decallonne, 217). MORAN, A. B., (see Fain, 756, 762).
LANCE, S. E., (see Bartlett, 848). MORENO, B., (see Prieto, 945).
LANCETTE, G. A., (see Kallander, 302). MORGAN, J. B., (see Acuff, 200, 868).
LECHOWICH, R. V., (see Fain, 756, 762). MORINIGO, M. A., (see Borrego, 612, 711).
LEE, S. H., (see Frank, 4). MOTES, M. L., JR., incidence of Listeria, 170; field evaluation
LEVINE, W. C., waterborne disease outbreaks, 71. of MUG assay, 246.
LEVRI, E. A., (see Kelch, 897). MOTLAGH, A. M., (see Ray, 873).
LEWIS, M. J., (see Oliver, 737). MOUNT, J. R., (see Phebus, 194).
LI, Y., (see Slavik, 508). MURDOUGH, P. A., (see Goldberg, 549).
LILLY, T., JR., C. botulinum in syrups, 585; (see Solomon, 648). NAIL, B. V., (see Beuchat, 443).
LINDSAY, D. S., (see Kotula, 687). NICOLAS, J. A., (see Bosiraud, 917).
LINE, J. E., (see Fain, 756, 762). NIELSEN, J. W., (see Siragusa, 121).
LLABRES, C. M., (see Rose, 127). NOAH, C. W., detection of Listeria in seafood, 174.
LLEWELLYN, G. CRAIG, (see Llewellyn, 627). NORRUNG, B., (see Skovgaard, 752).
LLEWELLYN, GERALD, C., aflatoxin in peanut butter, 627. NOTERMANS, S., enumeration of Listeria, 124.
LOVETT, J., (see Twedt, 7). OCANDO, A. J. F., microflora of Venezuelan cheese, 856.
LU, J. Y., microbial quality of smoked herring, 557. O’NEILL, C. E., (see Bissonnette, 90).
LUCIA, L. M., (see Acuff, 200, 868). O’REAR, C. E., (see Llewellyn, 627).
LUND, A. M., (see Zottola, 602). OKEREKE, A., (see Montville, 349).
MACNEIL, J. D., detection of Penicillin G residues, 37. OLIVER, S. P., efficacy of postmilking teat disinfection, 737.
MACNEIL, M. D., (see Dickson, 102). OTERO, A., (see Prieto, 945).
MAKARIOS-LAHAM, I. K., kinetics of extracellular protease of OVERDAHL, B. J., (see Zottola, 305).
Vibrio from fish, 578. OVESEN, M., (see Skovgaard, 752).
MAKELA, P. M., effectiveness of germicides against ropy bacte- OWENS, L. S., (see Walker, 178).
ria, 632. PACE, R. D., Gee Lu, 557).
MALIZIO, C. J., (see Johnson, 20). PAPICH, M. G., (see MacNell, 37).
MANDIGO, R. W., (see Hutkins, 681). PALUMBO,S. A., aerobic growth of A. hydrophila, 429.
MARMER, B. S., (see Smith, 166). PANCORBO, O. C., (see Barnhart, 488).
MARSHALL, D. L., microorganisms in MAP chicken nuggets, PANKEY, J. W., (see Goldberg, 549); (see Oliver, 737).
841. PARK, D. L., (see Rua, 960).
MARSHALL, M. R., (see Wei, 546). PATRASCU, L., (see Kelch, 897).
MARSHALL, R. T., (see Anderson, 256). PAUNOVIC, L., (see Radisic, 413).
MARTH, E. H., reducing the sodium content of foods, 138; PEELER, J. T., (see Twedt, 7, 12); (see Motes, 246).
behavior of Listeria, 183; growth of Listeria, 338; survival of PEPLOW, A. J., (see Wei, 189).
B. burgdorferi in milks, 532; antilisterial activity of K sor- PEREZ, J. C., (see Noah, 174).
bate, 593; behavior of Listeria in presence of Flavobacteria, PESTKA, J., (see Harte, 643).
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
983
PESTKA, J. J., ELISA of versicolorin, 105; reactivity of pork, 588; C. botulinum toxin production in MAP pork, 939.
deoxynivalenol, 288. SMULDERS, F. J. M., microbiological condition of restructured
PHEBUS, R. K., survival of Campylobacter jejuni, 194. steak, 357.
PHILLIPS, J. G., (see Palumbo, 429). SNELLING, A. M., (see Heritage, 343).
PIECKOVA, E., (see Jesenska, 582). SOBELL, D. I., (see Groody, 249).
PIRIZ. S., (see Vadillo, 267). SOENTORO, P. S. S., (see Notermans, 124).
PITBLADO, R., (see Frank, 41). SOFOS, J. N., (see Kallander, 302); thermal destruction of Listeria,
PLAHAR, W. D., (see Lu, 557). 408.
PRASAI, R. K., (see Acuff, 868). SOLINO NOLETO, A. L., (see Bergdoll, 650).
PRIETO, M., bacteria on lamb carcasses, 945. SOLOMON, H. M., (see Kallander, 302); (see Lilly, 585); C.
PROKOPOWICH, D., (see Blank, 560). botulinum in unacidified products in oil, 648.
PUSCH, D. J., (see Zottola, 602). SOLVE, M., (see Skovgaard, 752).
PYLYPIW, H. M., JR., (see Hankin, 136, 310). SONGPRASER7TCHAI, S., (see Thayer, 718).
RADISIC, D., Listeria in meat products, 413. SOUTHERLAND, E. M., (see Greene, 966).
RAMOS, N. C., (see Noah, 174). SPATES, G. E., (see Hinton, 496).
RAY, B., starter culture against psychrotrophs, 873. SPEIRS, J. I., (see Szabo, 272).
READ, S., (see Warburton, 669). SPURLOCK, A. T., (see Zottola, 910, 925).
REDDY, K. A., (see Marth, 138). STAGEMAN, G. A., (see Baer, 890).
REDDY, N. R., composition of blue crab meat, 298. STANLEY, N. W., (see Foegeding, 519).
REYNOLDS, G., (see Pestka, 105). STEPHENSON, P., (see Allen, 22, 492).
REYNOLDS, T. G., (see Greene, 966). STEPHENSON, W. T., (see Levine, 71).
RHODEHAMEL, E. J., (see Lilly, 585); (see Solomon, 648). STILES, M. E., storage life of fresh pork loin cuts, 778.
RINCO APALMO, Z., (see Ocando, 856). STRATTON, J. E., (see Hutkins, 460, 852).
RIPLEY, B. D., (see Frank, 41). SVABIC-VLAHOVIC, M., (see Wesley, 418).
RIVES, D. V., (see Jones, 259, 502). SZABO, R. A., production of Bacillus toxin, 272.
ROBISON B. J., Listeria identification by Micro-ID Listeria, 798. TANTRATIAN, S., (see Fields, 117).
RODRIGUES LOPES, H., (see Bergdoll, 650). TAOUKIS, P. S., (see Labuza, 885).
RODRIGUEZ, E., (see Hernandez, 366).
TARVER, F. R., JR., (see Jones, 259, 502).
ROMERO, P., (see Borrego, 612). TATINI, S. R., rapid detection of psychrotrophs in milk, 861.
ROSE, B. E., DNA hybridization test for Salmonellae, 127. TAUXE, R. V., Salmonella - a postmodern pathogen, 563.
RUA, S. M., JR., direct application of hypochlorite on foods, 960. TAYLOR, S. L., (see Hutkins, 460, 852).
RYAN, J. J., (see Adkinson, 957). THAYER, D. W., effect of heat and radiation on Salmonella, 718.
SALMERON, J., (see Jordano, 131). TIRARD-COLLET, P., (see Zee, 263).
SAND, E. K., (see Mikela, 632). TIWARI, N. P., (see Warburton, 669).
SANTERRE, C. R., daminozide decomposition, 225. TOLEDO, J. H., (see Genigeorgis, 598).
SANZ, B., (see Hernandez, 366). TOMPSON, D. P., effect of hydroxyanisole on conidial germina-
SATCHELL, F. B., (see Allen, 22, 492). tion, 375.
SAVELL, J. W., (see Acuff, 200, 868). TONG, A. K. W., (see Gill, 731).
SCANLAN, C. M., (see Hinton, 496). TRAXLER, R. W., (see Makarios-Laham, 578).
SCHEIDELER, S. E., (see Jones, 259, 502). TRICHOPOULOS, D., (see Kalapothaki, 421).
SCHINGOETHE, D. J., (see Baer, 890). TRUDEL, R., (see Charlebois, 950).
SCHMIDT, G. R., (see Sofos, 408). TSAI, W. Y. J., (see Bullerman, 844).
SCHMIEG, J. A., (see Kallander, 302). TUITEMWONG, K., (see Fung, 212).
SCHOENI, J. L., (see Doyle, 334). TWEDT, R. M., isolating Listeria from seafood, 7; thermal
SCHULTZ, F. J., (see Benedict, 528). resistance of Listeria in milk, 12.
SEPITKOVA, J., (see Jesenska, 582). URDANETA GUTIERREZ, D., (see Ocando, 856).
SEWELL, A. M., (see D’Aoust, 725). VAAMONDE, G., aflatoxin production in soybean varieties, 542.
SHARAR, A. K., (see Kotula, 687). VADILLO, S., Staphylococcal enterotoxins and toxic shock, 267.
SHARPE, A. N., water activity tester, 277. VALLE, J., (see Vadillo, 267).
SHELEF, L. A., delayed growth effects of Listeria by \actates in VAN LAACK, R. L. J. M., (see Smulders, 357).
meat, 283. VANDERLINDE, P. B., (see Grau, 230).
SHEN, S. K., (see Kotula, 687). VANDERZANT, C., (see Acuff, 200).
SHERLOCK, M., (see Labuza, 885). VASSILIADIS, P., (see Kalapothaki, 421).
SHIH, P. L., (see Montville, 295). VIRGINIA GIPSON, M., (see Noah, 174).
SHINEMAN, T., (see Harrison, 524). VUJICIC, I. F., (see Wesley, 418).
SIMARD, R. E., (see Zee, 263); microbiological quality of fresh VULIC, M., (see Wesley, 418).
meat in Tunisia, 773. WALKER, R. L., Listeria in frozen milk production plants, 178;
SINHA, R. P., viability of Streptococcus, 537. (see Jones 259, 502).
SIRAGUSA, G. R., microtiter plate method for Listeria, 121. WALKER, H. W., (see Knabel, 360).
SKOVGAARD, N., ELISA test for Listeria, 752. WARBURTON, D. W., comparison of methods for Listeria, 669.
SLABY/J, B. M., monitoring fecal coliforms in seafood, 554. WAUTHOZ, P., (see Decallonne, 217).
SLABY/J, S. O., (see Slabyj, 554). WEI, C. 1, bactericidal effect of high pressure CO,, 189; produc-
SLAVIK, M. F., bacterial contamination of chicken legs, 508. tion of kojic acid by A. canidus, 546.
SMITH, J. L., injury and death of Listeria, 166. WELLS, J. H., (see Marshall, 841).
SMITH, J. P., effect of MAP and irradiation on toxin production, WENZEL, J. M., (see Marth, 183).
94; botulinum toxin production in MAP, irradiated fresh WESLEY, I. V., Listeria in Trappist cheese, 418.
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
984
WIESE-LEHIGH, P. L., (see Marshall, 841). treatment practices, residue control methods, 454
WILDMAN, E. E., (See Oliver, 737). in meats, screening tests, 37
WILLIAMS, A. C., (see Palumbo, 429). Antioxidants, effects on,
WINELAND, M. J., (see Jones, 259, 502). Aspergillus spore germination, BHA, 375
WOLCOTT, M. J., DNA based rapid methods, 387. Pseudomonas \ipases, BHA, BHT, TBHQ, 133
WOODBURN, M. J., microbial and sensory quality of fryers, Bacillus
700. evaluation of
WRIGHT, R. E., (see Hoskin, 53). 3M Petrifilm AC, 308
YANG, Q., (see Shelef, 283). sanitizers in dairy plant, 305
YANG, J., (see McGuire, 232, 879). in fluid milk products, review, 969
YATES, W. D. G., (see MacNell, 37). production of toxin in rice, milk, 272
YEN, L. C., (see Sofos, 408). radiation resistance of spores in honey, 894
YOUNG, R. W., (see Reddy, 298). temperature abuse of ready to serve foods, 372
YOUSEF, A. E., (see Marth, 532). Bacteria
ZABIK, M. J., (see Santerre, 225). acid decontamination of beef carcasses, 868
ZAIKA, L. L., effect of nitrite on growth of Shigella, 424. aerobic growth of Aeromonas hydrophila, 429
ZEE, J. A., microbiological quality of goat milk, 263. Bacillus in fluid milk products, review, 969
ZOTTOLA, E. A., evaluation of selected sanitizers, 305; methods bacteriocin inhibition of C. botulinum, 349
for isolation of Listeria, 602; low temperature pasteurization Botulinum toxin production inhibition by C. sporogenes in
of dairy fluids, 793; survival of Listeria in aerosols, 910; meat, 50
attachment of Listeria to cast iron, 925. bulk tank milk quality, 549
contamination of
SUBJECT INDEX beef surface by cattle manure, 102
chicken legs, electric stimulation, 508
control of Listeria in frankfurters, 68/1
Acids evaluation of time-temperature indicators, 885
control, Salmonella in beef, acetic acid, 514 inactivation of
decontamination of beef carcasses, 868 surface-adherent Listeria, 4
heat decomposition of alar in pH adjusted sugar solution microorganisms by polyphosphates, 360
model, 225 indicators for pathogens in shellfish, 711
inactivation of Listeria, sorbate, 593 inhibition of food spoilage Aeromonas, 436
intracellular pH and survival of Listeria, 15 microbial accumulation by bivalve molluscs, 612
microbial safety of mayonnaise, 913 microbial quality of
Salmonella & Listeria in mayonnaise, acetic acid, 691
chicken nuggets, 841
sanitation of dairy plant flowmeters, 966
fresh meat in Tunisia, 773
sersitivity of Listeria to nisin, 836 fryers, sensory quality, 700
Aeromonas goat milk, 263
accumulation by bivalve molluscs, 612 Hispanic cheese, 598
aerobic growth of A. hydrophila, curing agents, 429
mackerel, chemical quality, 788
E. coli as indicators for pathogens in shellfish, 711 meats with modified atmosphere, 58
in New Zealand retail foods, 696 restructured steak, 357
inhibition of food spoilage Aeromonas, 436 smoked herring, 557
Starter culture against psychrotrophs, 873
sprouts and seeds, 560
Aflatoxins (also see Mycotoxins) tofu under cold storage, 212
comparing quantification methods, 291
Venezuelan cheese, 856
detection of precursors, 105 microbial safety of mayonnaise, 913
production
motile Aeromonads in retail foods, 696
in soybeans, 542
on lamb carcasses, 945
in corn, control by nontoxigenic Aspergillus, 623
outbreaks of waterborne disease, 71
survey of peanut butter, 627 penetration of microbes, pressure spraying, 256
Alar (Daminozide) premilking udder preparation, 957
decomposition by heat, acids and canning process, 225 production of hemolysin & catalase by Listeria, 528
Alergy radiation resistance of spores in honey, 894
biogenic amines in fermented foods, review, 460 sanitation in slaughter house, 200
histamine in cheese, 852 sanitizers
microbial & chemical quality of mackerel, 788 in dairy processing plants, 305
Alcohol beverage
effectiveness against ropy bacteria, 632
adulteration of wine, 381
sensitivity of Listeria to nisin, 836
amines in fermented foods, 460 Starter cultures against psychotrophs, 873
lead migration from crystal decannter, 378
storage life of fresh pork loin cuts, 778
Aldehydes
surface contamination of beef carcasses, 950
processing parameters and storage of cream, 109
survival of Borrelia burgdorferi in milk, 532
Ammonium inhibition of mycotoxigenic fungi in corn, 295 temperature abuse of ready to serve foods, 372
Antibiotics
thermal treatment of Listeria
in milk
influenced by growth temperature, 166
Charm test II as confirmatory test, 32
in milk, 12
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
in meat, 334 Botulinum toxin (also see C. botulinum)
ultrafiltration and reverse osmosis, review, 801 in irradiated pork, 94, 939
virulence of Listeria on mice, 917 in pasta, 162
Bacteriological methods in unacidified products in oil, 648
bacteria on lamb carcasses, 945 inhibition by C. sporogenes, 50
carbohydrates on survival of Streptococcus, 537 vacuum-packaging of Enoki mushrooms, 20
comparison of methods for Brochothrix thermosphacta
aerobic counts, 208 storage life of fresh pork loin cuts, 778
Listeria, 669 Cabbage
in meat products, 23 fate of Listeria, modified atmosphere, 302
in milk, 602 Campylobacter jejuni
Salmonella broiler production & processing, 259
from broilers, 354 microbial & sensory quality of fryers, 700
in milk, 421 survival on
in high moisture foods, 492 turkey roll with modified atmospheres, 194
yeast & mold counts in foods, 443 Cellulomonas uda
ELISA test for Listeria, 752 biomass production on corn cob and stalk, 117
enrichment methods for isolating Listeria, 7 Cereal
enterotoxin production by aflatoxin inhibition, nontoxic Aspergillus, 623
sac culture of Staphylococcus, 650 aflatoxin quantification methods, 291
Yersinia, 47 thermal resistance of N. fischeri, 582
evaluation of 3M Petrifilm AC, 308 Cheese
identification of amines in fermented foods, 460
Lactic acid bacteria, 217 ELISA test for Listeria, 752
Listeria, rapid, 370 fate of Listeria, 418, 662
Listeria by Micro-ID Listeria, 798 microbial quality of
inhibitory substances in herd milk, 32 Hispanic cheese, 598
intracellular pH of Listeria, 15 Venezuelan cheese, 856
isolation of production of histamine, 852
E. coli from recovery of Salmonella, 492
seawater & oyster, 246 ultrafiltration, reverse osmosis, review, 801
foods with DNA hybridization, 249 Citrobacter freundii
Listeria from false positive during isolation of Salmonella, 725
milk powder, 124 Clostridium botulinum
seafoods and water, 170, 174 in irradiated pork, modified atmospheres, 588, 939
heat stressed E. coli, 90 in syrup, 585
Salmonella in unacidified products in oil, 648
from frozen shrimp, 22 inhibition by bacteriocin, 349
method comparison, 725 radiation resistance of spores in honey, 894
method for detecting viruses, 28 Coffee, Zn & Ca solubility, 451
Microtiter plate method for Listeria, 121 Corn, inhibition of mycotoxigenic fungi, 295
Penicillin G residues in injected calves, 37 Corynebacterium
rapid detection of evaluation of 3M Petrifilm AC, 308
foodborne pathogens, 387 post milking teat disinfection, 737
psychrotrophs in milk, 861 Cream, effect of UHT processing on aldehydes, 109
Salmonella, method comparison, 930 Crytosporidium
screening bulk tank and filter cultures, 848 an emerging concern, 53
thermal resistance indicator for Listeria, 519 waterborne disease outbreaks, 71
Biomass production of bacteria and yeast, 117 Curing agents
Beef efiect of nitrite on growth of Shigella, 424
acid decontamination of carcasses, 868 inhibition of Aeromonas hydrophila, 429
carcasses, microbial penetration, 256 thermal inactivation of Listeria in pork, 408
comparing plate count techniques, 208 Daminozide decomposition in pH adjusted sugar solution model,
delayed growth of Listeria by lactate, 283 225
ELISA test for Listeria, 752 DNA hybridization
lethality of heat to detection of,
E. coli, 762 foodborne pathogens, 387
Listeria, 756 E. coli in foods, 249
microbial quality, in Tunisia, 773 Salmonellae
pathogen survival, critical control points, 767 in meat and poultry products, 127
spray chilling of beef from broiler carcasses, 354
control of Salmonella, 514 Egg
hygienic assessment, 731 bactericidal effect of high pressure CO,, 189
surface contamination of beef carcasses, 950 postmodern pathogen, Salmonella, 563
thermal treatment of Listeria, 334 ELISA
Borrelia burgdorferi (also see Lyme disease), 532 detection of
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
aflatoxin and versicolorin, 105 Fungicides, in tomato products, 41
aflatoxin, comparison of methods, 291 Giardia lamblia (also see protozoa)
bovine milk in ovine milk, 366 waterborne disease outbreaks, 71
deoxynivalenol, vomitoxin, 288 HACCP
herbicide in raw milk, 136 critical control points, beef products, 767
Listeria postmortem meat inspection, 471
in meat and cheese, 752 Heat
in meat and environmental samples, 230 Bacillus in fluid milk products, review, 969
in seafoods, 170, 174 decomposition of Alar, 225
Salmonella from broiler, 354 effect on irradiated Salmonella, 711, 718
Staphylococcal enterotoxin, 267 inactivation of Listeria
Enterobacteriaceae on stainless steel surface, 4
microbial quality of Venezuelan cheese, 856 with curing agents in pork, 408
pressure spray of beef carcasses, 256 with HTST process in raw milk, 12
storage life of fresh pork loin cuts, 778 inhibition of Aeromonas hydrophila, 429
Enterotoxins lethality to
production by Yersinia in meat products, 47 E. coli in meat, 762
nroduction by Staphylococcus Listeria in meat, 756
in salad bar ingredients, 844 low temperature pasteurization of dairy fluids, 793
toxic shock syndrome, 267 protection of Salmonella, microwave heating, 637
with sac culture, 650 recovery of heat stressed
Enzyme E. coli in relation to age of cells, 90
antioxidants on Pseudomonas lipases, 133 Listeria in relation to growth temperature, 166
Bacillus in fluid milk products, review, 969 spray drying of Listeria inoculated milk, 124
evaluation of time-temperature indicators, 885 thermal resistance
phosphatase, quality of Hispanic cheese, 598 indicators for Listeria, 519
production of hymolysin and catalase, 528 propagules of Neosartorya fischeri, 582
protease kinetics, 578 UHT processing of cream, 109
Escherichia coli Herbicides
accumulation by bivalve molluscs, 612 detection in milk with enzyme immunoassay, 136
DNA hydridization, 249, 387 in blue crab meat, 298
false positive during isolation of Salmonella, 725 Herbs, comparing plate count techniques, 208
hygienic assessment of beef chilling process, 731 Hypochlorite
in goat milk, 263 direct application on foods, 960
in seawater and oysters, 246 inactivation of Listeria, 4
inactivation of Listeria on fingertips, 343 intracellular pH and survival of Listeria, 15
indicators for pathogens in shellfish, 711 IAMFES/J. Food Protection
inhibition by abstracts of papers, annual meeting, 811
isolates from cecal contents of chickens, 486 announcement of developing scientists awards, 657, 750, 829,
lethality of heat, in meat, 762 905
microbial quality of annual meeting preliminary program, 313
fresh meats, in Tunisia, 773 annual meeting registration form, 154, 238, 322, 302, 479, 701
sprouts and seeds, 560 call for papers for annual meeting, 701, 785,
Venezuelan cheese, 856 instructions for authors, 79, 152
monitoring fecal coliforms in seafood, 554 letter to the editor, 476
pathogen survival and critical control points, 767 membership application form, 84, 151, 158, 325, 330, 480,
premilking udder preparation, 957 569, 574, 745, 828, 902, 991
recovery from heat injury, 90 procedures booklet and 3A order form, 326, 404, 477, 570,
spray chilling of beef, hygienic assessment, 731 992
Starter culture against psychrotrophs, 873 report of the editor, 1990-1991, 900
surface contamination of beef carcasses, 950 statement of ownership, 899
Fats Insecticide, in tomato products, 41
accuracy of milk fat analysis, 890 Irradiation of botulinum toxin in pork, 94, 588, 939
peroxide stability in shortening, 897 Lactate, delay Listeria growth in meats, 283
processing parameters and storage of cream, 109 Lactic Acid Bacteria
quality, alteration of milk fat, 383 assessment of juice package integrity, 643
Flammulina velutipes, botulism and vacuum-packaging of, 20 bacteriocin inhibition of C. botulinum, 349
Flavobacteria, affecting Listeria, 677 effect on behavior of Listeria, 183
Flour, comparing plate count techniques, 208 in sausages and frankfurters, 413
Fruits and juices microbial quality of Venezuelan cheese, 856
adulteration of wine with apple juice, 381i production of histamine in cheese, 852
assessment of juice package integrity, 643 rapid identification, 217
bactericidal effect of high pressure CO,, 189 Sanitizers against ropy bacteria, 632
direct application of hypochlorite, 960 storage life of fresh pork loin cuts, 778
pesticide in orange juice, 310 Lead migration into alcoholic beverages, 378
thermal resistance of N. fischeri, 582
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
Listeria monocytogenes and Salmonella on beef surface, 102
affected by Flavobacteria, 677 from meat processing plants, 230
attachment to cast iron, 925 in fermented sausages and frankfurters, 413
contamination of beef surface, 102 Penicillin G in calves, 3
control in frankfurters, bacteriocin, 681 Salmonella, 496
critical control points, beef products, 767 and Listeria on beef surface, 102
decontamination of beef carcasses, lactic acid, 868 with DNA hybridization, 127
delayed growth by lactate in meat, 283 Yersinia erterotoxin, 47
ELISA test, 752 inhibition of
fate in Botulinum toxin
cheeses, 662 by C. sporogenes, 50
fermented sausages and frankfurters, 413 by irradiation and modified atmospheres, 94
Hispanic cheese, 598 lethality of heat to
reduced-calorie mayonnaise, 691 E. coli, 762
refrigerated and vacuum packed seafoods, 524 Listeria, 756
shredded cabbage, modified atmosphere, 302 microbial quality of
Trappist cheese, 418 fresh meats in Tunisia, 773
growth in skim milk, retentate and permeate, 338 restructured steak, 357
heat injury and growth temperature, 166 motile Aeromonads in retail foods, 696
identification method, 370, 798 postmortem meat inspection, 471
inactivation by storage life of fresh pork loin cuts, 778
heat in meat, 334 thermal treatment of Listeria, 334
with curing agents, 408 Micrococcus, evaluation of 3M Petrifilm AC, 308
heat in milk, 12 Milk
high pressure carbon dioxide, 189 accuracy of milk fat analysis, 890
hypochlorite and heat, 4 antibiotic residues, 454
lactic acid bacteria, 183 Bacillus
polyphosphates, 360 in fluid milk products, review, 969
sorbate, acids, 593 toxin production, 272
intracellular pH and surviva! of, 15 bulk tank milk quality, 549
isolation from comparing plate count techniques, 208
frozen milk product plants, 178 contact surface cleanliness, 879
meat and environmental samples, 230 contamination mycoflora of fermented milk, 131
milk powder, 124 evaluation of 3M Petrifilm AC, 308
seafoods, 7, 174, 922 growth potential of Bacillus cereus, 372
shrimp, oyster and water, 170 identification of bovine milk in ovine milk, 366
raw milk, method comparison, 602 inhibitory substances detected by
microbial quality of enzyme immunoassay, 136
chicken nuggets, modified atmospheres, 841 microbial assays, 32
sprouts and seeds, 560 isolation of Salmonella, 421
microbial safety of mayonnaise, 913 Listeria
microtiter plate method for, 121 affected by Flavobacteria, 677
production of hemolysin and catalase, 528 detection from frozen milk product plants, 178
rapid method, DNA based, 387 enumeration of, 124
sensitivity and resistance to nisin, 836 growth, skim milk, retentate, permeate, 338
survival in aerosols, 910 isolation, method comparison, 602
sources in dairy processing plant, 607 production of hemolysin & catalase, 528
Starter culture against psychrotrophs, 873 thermal resistance of, 12
survival on hand, 343 low temperature pasteurization of dairy fluids, 793
thermal resistance indicators, 519 microbiological quality of goat milk, 263
virulence of Listeria on mice, 917 postmilking teat disinfection, 737
Lyme disease, survival of B. burgdorferi in milk, 532 premilking udder preparation, 957
Mayonnaise quality, alternation of milk fat, 383
microbial safety of, 913 rapid detection of psychrotrophs, 861
Salmonella and Listeria, 691 sanitation of dairy plant flowmeters, 966
S. aureus in salad bar ingredients, 844 screening bulk tank and filter cultures, 848
Meats survival of
amines in fermented foods, 460 B. burgdorferi, lyme disease, 532
bacteria on lamb carcasses, 945 Listeria in aerosols, 910
bactericidal effect of high pressure CO2, 189 ultrafiltration and reverse osmosis, review, 801
comparing plate count techniques, 208 vitamin A stability, 113
control of Listeria in frankfurters, 681 Zn & Ca solubility in tea and coffee, 451
critical control points, beef products, 767 Modified atmosphere
Cryptosporidium and food safety, 53 bactericidal effect of high pressure CO,, 189
detection of botulinum toxin production
Listeria affected by water activity ia pasta, 162
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
in imredivied pork, 94, 588, 939 Campylobacter in broiler processing, 259
comparing plate count techniques, 208
growth of Listeria detection of Salmonella
in frankfurters, vacuum packaging, 681 DNA hybridization, 127
in shredded cabbage, 302 in broiler production, 354, 502
microbial quality of chicken nuggets, 841 in ovaries of layer hens, 488
microbiological aspects, a review, 58 direct application of hypochlorite on foods, 960
storage life of fresh pork loin cuts, 778 effect of heat & irradiation on Salmonella, 711
survival of Campylobacter in turkey rolls, 194 hydrophobic grid membrane filter, 619
Molds inhibition of Salmonella and E. coli, 496
aflatoxin production microbial quality
in corn, control by nontoxigenic Aspergillus, 623 chicken nuggets, modified atmospheres, 841
in soybeans, 542 fresh meats in Tunisia, 773
comparing methods for mold counts, 443 sensory quality of fryers, 700
contamination mycoflora of fermented milk, 131 modified atmosphere packaging
inhibition of microbial quality, a review, 58
A. flavus by polyphosphates, 360 survival of Campylobacter jejuni, 194
Aspergillus spore germination by BHA, 375 postmodern pathogen, Salmonella, 563
mycotoxigenic fungi in corn, ammonium, sodium bicarbon- radiation dose yield of o-tyrosine, 935
ate, 295 ‘Processing plants
kojic acid production by A. candidus, 546 acid decontamination of beef carcasses, 868
thermal resistant propagules of N. fischeri, 582 antibiotic residues in milk, 454
Mushroom, botulism and vacuum-packaging of, 20 attachment of Listeria to cast iron, 925
Mycotoxins Campylobacter in broiler processing, 259
aflatoxin dairy processing, surface cleanliness, 879
detection with ELISA method, 105 evaluation of santizers in dairy plants, 305
production control, nontoxigenic Aspergillus, 623 hydrophobic grid membrane filter, poultry, 619
production in soybeans, 542 hygienic assessment of beef chilling process, 731
quantification methods comparison, 291 Listeria
survey of peanut butter, 627 in frozen milk production, 178
kojic acid production by A. candidus, 546 in meat products, 230
reactivity of DON antibody, 288 microbial flora in slaughter house, 200
versicolorin monitoring fecal coliforms in seafood, 554
detection with ELISA method, 105 postmilking teat disinfection, 737
Nuts postmortem meat inspection, 471
aflatoxin survey of peanut butter, 627 premilking udder preparation, 957
comparing plate count techniques, 208 Salmonella in broiler production, 502
Oyster, isolation of E. coli, 246 sanitation of dairy plant flowmeters, 966
Packaging, assessment of package integrity, 643 slaughter house beddings, pentachlorophenol, 443
Parasite, Toxoplasma cysts in pork, 687 sources of Listeria and Yersinia, dairy plants, 607
Pasta surface contamination of beef carcasses, 950
botulinum toxin production under modified atmosphere pack- survival of Listeria in aerosols, 910
aging, 162 Protozoa
Peanuts, aflatoxin quantification methods, 291 Cryptosporidium, a growing concern, 53
Pediococcus waterborne disease outbreaks, 71
bacteriocin inhibition of C. botulinum, 349 Pseudomonas
control of Listeria in frankfurters, 681 evaluation of sanitizers in dairy plants, 305
Starter culture against psychrotrophs, 873 low temperature pasteurization of milk fluids, 793
Peroxide stability in shortening, 897 microbial quality
Pesticide & sensory quality of fryers, 700
in blue crab meat, 298 in chicken nuggets, modified atmospheres, 841
in orange juice, 310 waterborne disease outbreaks, 71
Plasmid, thermal resistance of Listeria, 519 Radiation
Pork Botulinum toxin in pork with modified atmosphere, 94, 588,
comparing plate count techniques, 208 939
ELISA test for Listeria, 752 effect on Salmonella, heat, chicken, 711, 718
freezing effect on Toxoplasma gondii, 687 o-tyrosine in irradiated chicken, 935
methods for detecting viruses, 28 resistance of Clostridium & Bacillus, honey, 894
modified atmosphere packaging and irradiation on botulinum Rice
toxin, 94, 588, 939 production of heat stable Bacillus toxin, 272
pentachlorophenol residues, 448 Salmonella
storage life of fresh loin cuts, 788 acid decontamination of beef carcasses, 868
thermal inactivation of Listeria, 408 bactericidal effect of
Poultry high pressure carbon dioxide, 189
bacterial contamination of chicken legs, 508 contamination on
bactericidal effect of high pressure CO,, 189 beef surfaces, 102
JOURNAL OF FOOD PROTECTION, VOL. 54, DECEMBER 1991
