Journal of Food Protection

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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.

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Latest Articles

Assessment of spoilage potential posed by Alicyclobacillus spp. in plant-based dairy beverages mixed with fruit juices during storage

ANASTASIA KAPETANAKOU, Konstantina Passiou, Kalliopi Chalkou, Panos Skandamis

Survival of Salmonella on red meat in response to dry heat

Amreeta Sarjit, Joshua Ravensdale, Ranil Coorey, Narelle Fegan, Gary Dykes

Rapid Screening for Salmonella in Raw Pet Food by Loop-Mediated Isothermal Amplification

Kelly J. Domesle, Shenia R. Young, Beilei Ge

Quaternary ammonium compound resistance as a persistence marker for L. monocytogenes

Ashley L Cooper, Catherine D Carrillo, Mylène Deschênes, Burton Blais

Current Issue

Volume 83,

Issue 10

October 2020

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Scientific Editors	Joshua Gurtler Lauren S. Jackson	Elliot T. Ryser Panagiotis Skandamis
Administrative Editor	Didi Loynachan
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

Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review

J. M. FARBER

Featured Articles

Changes in Salmonella Contamination in Meat and Poultry Since the Introduction of the Pathogen Reduction and Hazard Analysis and Critical Control Point Rule

MICHAEL S. WILLIAMS; ERIC D. EBEL; GURINDER SAINI; EPIPHANIE NYIRABAHIZI

Analysis of Bacterial Diversity in Relation to the Presence of the Top 7 Shiga Toxin–Producing Escherichia coli throughout Australian Beef Abattoirs

SANGA KANG; JOSHUA T. RAVENSDALE; RANIL COOREY; GARY A. DYKES; ROBERT S. BARLOW

Prevalence of Cronobacter spp. and Salmonella in Milk Powder Manufacturing Facilities in the United States

MELINDA M. HAYMAN; SHARON G. EDELSON-MAMMEL; PEGGY J. CARTER; YI CHEN; MONICA METZ; JOHN F. SHEEHAN; BEN D. TALL; CLINTON J. THOMPSON; LESLIE A. SMOOT