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.
Most Cited Articles
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.
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.