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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.

Latest Articles

Erratum
Erratum
Isolation of Staphylococcus aureus, Uropathogenic Escherichia coli, and Nontuberculous Mycobacteria Strains from Pasteurized Cheeses and Unpasteurized Cream Sold at Traditional Open Markets in Mexico City
DIANA RIOS-MUÑIZ, JORGE F. CERNA-CORTES, CATALINA LOPEZ-SAUCEDO, ERIKA ANGELES-MORALES, MIRIAM BOBADILLA-DEL VALLE, ALFREDO PONCE-DE LEON, TERESA ESTRADA-GARCIA
Relationship between ATP Bioluminescence Measurements and Microbial Assessments in Studies Conducted in Food Establishments: A Systematic Literature Review and Meta-Analysis
SUPUN NABADAWA HEWAGE, M. A, P. MAKAWITA, KRISTEN E. GIBSON, JUNG-AE LEE, ANGELA M. FRASER
Issue Cover
Current Issue
Volume 85,
Issue 12
December 2022
View This Issue
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

Most Cited Articles

Pathogenic Microorganisms Associated with Fresh Produce
LARRY R. BEUCHAT
Bactericidal Activities of Plant Essential Oils and Some of Their Isolated Constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica
MENDEL FRIEDMAN, PHILIP R. HENIKA, ROBERT E. MANDRELL
Fresh Produce: A Growing Cause of Outbreaks of Foodborne Illness in the United States, 1973 through 1997
SUMATHI SIVAPALASINGAM, CINDY R. FRIEDMAN, LINDA COHEN, ROBERT V. TAUXE
Economic Burden from Health Losses Due to Foodborne Illness in the United States
ROBERT L. SCHARFF

Featured Articles

Thermal inactivation rates of microorganisms in whole wheat flour during home oven baking

Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven

JIIN JUNG; DONALD W. SCHAFFNER

J Food Prot (2022) 85 (10): 1431–1438.

Microbial targets, limits, and recommended actions if limits are exceeded, for soft cheeses made with pasteurized milk

Microbiological Testing by Industry of Ready-to-Eat Foods under FDA's Jurisdiction for Pathogens (or Appropriate Indicator Organisms): Verification of Preventive Controls 2018-2020 National Advisory Committee on Microbiological Criteria for Foods

J Food Prot (2022) 85 (11): 1646–1666.

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.

  • eISSN 1944-9097
  • ISSN 0362-028X
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