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About the Journal of Food Protection®

First published in 1937, the Journal of Food Protection® includes refereed scientific research and authoritative review articles on a variety of food safety and protection topics. JFP is the leading publication in the field of food microbiology and remains the premiere journal dedicated to food safety. The journal is published by the International Association for Food Protection which is supported by the largest food science community.

Issue Cover
Current Issue
Volume 85,
Issue 12
December 2022
Scientific Editors Joshua Gurtler
Lauren S. Jackson
Doris D'Souza
Panagiotis Skandamis
Administrative Editor JFP@foodprotection.org
ISSN: 0362-028X eISSN: 1944-9097 Published Monthly

Featured Articles

The D80°C (both laboratories) of Salmonella and E. faecium for each product. * E. faecium thermal resistance was higher (P < 0.05) than Salmonella. ** E. faecium thermal resistance was lower (P < 0.05) than Salmonella.

Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods

NURUL HAWA AHMAD; IAN M. HILDEBRANDT; SHANNON R. PICKENS; SABRINA VASQUEZ; YUQIAO JIN; SHUXIANG LIU; LINDSAY A. HALIK; HSIEH-CHIN TSAI; SOON KIAT LAU; ROSHAN C. D'SOUZA; SANJAY KUMAR; JEYAMKONDAN SUBBIAH; HARSHAVARDHAN THIPPAREDDI; MEI-JUN ZHU; JUMING TANG; NATHAN M. ANDERSON; ELIZABETH M. GRASSO-KELLEY; ELLIOT T. RYSER; BRADLEY P. MARKS

J Food Prot (2022) 85 (11): 1538–1552.

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