Search Results | Journal of Food Protection

Skip Nav Destination

1-20 of 57

2 3

Sort by

Sort Order Select

Journal Articles

Viability of Shiga Toxin–Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage

ANNA C. S. PORTO-FETT, ESTEVE ESPUÑA, LAURA E. SHANE, BRADLEY A. SHOYER, LIANNA MCGEARY ...

J Food Prot (2022) 85 (5): 879–889.

DOI: https://doi.org/10.4315/JFP-21-356

Published: 15 March 2022

View article

Journal Articles

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin–Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States

YANGJIN JUNG, ANNA C. S. PORTO-FETT, SALINA PARVEEN, JOAN MEREDITH, BRADLEY A. SHOYER ...

J Food Prot (2020) 84 (2): 220–232.

DOI: https://doi.org/10.4315/JFP-20-290

Published: 25 September 2020

View article

Journal Articles

Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams

JORRELL FREDERICKS, DIANE S. HAWKINS-COOPER, DOLORES E. HILL, JOHN B. LUCHANSKY, ANNA C. S. PORTO-FETT ...

J Food Prot (2020) 83 (6): 1038–1042.

DOI: https://doi.org/10.4315/0362-028X.JFP-19-461

Published: 21 May 2020

View article

Journal Articles

Viability of Shiga Toxin–producing Escherichia Coli, Salmonella, and Listeria monocytogenes Within Plant Versus Beef Burgers During Cold Storage and Following Pan Frying

JOHN B. LUCHANSKY, BRADLEY A. SHOYER, YANGJIN JUNG, LAURA E. SHANE, MANUELA OSORIA ...

J Food Prot (2020) 83 (3): 434–442.

DOI: https://doi.org/10.4315/0362-028X.JFP-19-449

Published: 13 February 2020

View article

Journal Articles

Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

ANNA C. S. PORTO-FETT, LAURA E. SHANE, BRADLEY A. SHOYER, MANUELA OSORIA, YANGJIN JUNG ...

J Food Prot (2020) 83 (5): 865–873.

DOI: https://doi.org/10.4315/JFP-19-558

Published: 06 February 2020

View article

Journal Articles

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin–Producing Escherichia coli

YANGJIN JUNG, ANNA C. S. PORTO-FETT, BRADLEY A. SHOYER, LAURA E. SHANE, ELIZABETH HENRY ...

J Food Prot (2019) 82 (11): 1844–1850.

DOI: https://doi.org/10.4315/0362-028X.JFP-19-192

Published: 10 October 2019

View article

Journal Articles

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin–Producing Escherichia coli Cells during Processing and Storage

JOHN B. LUCHANSKY, MELANIE MAYHEW, YANGJIN JUNG, AMY KLINEDINST, LAUREN HARKINS ...

J Food Prot (2019) 82 (7): 1249–1264.

DOI: https://doi.org/10.4315/0362-028X.JFP-18-453

Published: 25 June 2019

View article

Journal Articles

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver

ANNA C. S. PORTO-FETT, BRADLEY A. SHOYER, LAURA E. SHANE, MANUELA OSORIA, ELIZABETH HENRY ...

J Food Prot (2019) 82 (6): 980–987.

DOI: https://doi.org/10.4315/0362-028X.JFP-18-423

Published: 21 May 2019

View article

Journal Articles

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers

YANGJIN JUNG, ANNA C. S. PORTO-FETT, BRADLEY A. SHOYER, ELIZABETH HENRY, LAURA E. SHANE ...

J Food Prot (2019) 82 (5): 834–843.

DOI: https://doi.org/10.4315/0362-028X.JFP-18-430

Published: 22 April 2019

View article

Journal Articles

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C

ANNA C. S. PORTO-FETT, STEPHEN G. CAMPANO, MARCUS RIEKER, LAURA J. STAHLER, LIANNA McGEARY ...

J Food Prot (2018) 81 (5): 769–775.

DOI: https://doi.org/10.4315/0362-028X.JFP-17-400

Published: 06 April 2018

View article

Journal Articles

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin–Producing Escherichia coli Surrogates †

JOSHUA D. HASTY, JOHN A. HENSON, GARY R. ACUFF, DENNIS E. BURSON, JOHN B. LUCHANSKY ...

J Food Prot (2018) 81 (5): 762–768.

DOI: https://doi.org/10.4315/0362-028X.JFP-17-403

Published: 05 April 2018

View article

Journal Articles

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

Yangjin Jung, Christopher L. Rupert, Benjamin Chapman, Anna C. S. Porto Fett, John B. Luchansky

J Food Prot (2018) 81 (3): 490–496.

DOI: https://doi.org/10.4315/0362-028X.JFP-17-396

Published: 23 February 2018

View article

Journal Articles

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin–Producing Escherichia coli

J. Max Stella, John B. Luchansky, Kelsey Miller, Bradley A. Shoyer, Laura E. Shane ...

J Food Prot (2017) 80 (8): 1393–1400.

DOI: https://doi.org/10.4315/0362-028X.JFP-16-406

Published: 20 July 2017

View article

Journal Articles

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings

Katrina Levine, Mary Yavelak, John B. Luchansky, Anna C. S. Porto-Fett, Benjamin Chapman

J Food Prot (2017) 80 (8): 1364–1377.

DOI: https://doi.org/10.4315/0362-028X.JFP-16-417

Published: 19 July 2017

View article

Journal Articles

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade

John B. Luchansky, Yuhuan Chen, Anna C. S. Porto-Fett, Régis Pouillot, Bradley A. Shoyer ...

J Food Prot (2017) 80 (6): 903–921.

DOI: https://doi.org/10.4315/0362-028X.JFP-16-420

Published: 24 April 2017

View article

Includes: Supplementary data

Journal Articles

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin–Producing Cells of Escherichia coli in Meatballs

ANNA C. S. PORTO-FETT, MICHELLE OLIVER, MARCIAUNA DANIEL, BRADLEY A. SHOYER, LAURA J. STAHLER ...

J Food Prot (2016) 79 (5): 723–731.

DOI: https://doi.org/10.4315/0362-028X.JFP-15-427

Published: 01 May 2016

View article

Journal Articles

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or −2.2°C

JOHN B. LUCHANSKY, STEPHEN G. CAMPANO, BRADLEY A. SHOYER, ANNA C. S. PORTO-FETT

J Food Prot (2016) 79 (4): 613–619.

DOI: https://doi.org/10.4315/0362-028X.JFP-15-431

Published: 01 April 2016

View article

Journal Articles

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye

ALEXANDRA CALLE, ANNA C. S. PORTO-FETT, BRADLEY A. SHOYER, JOHN B. LUCHANSKY, HARSHAVARDHAN THIPPAREDDI

J Food Prot (2015) 78 (12): 2126–2135.

DOI: https://doi.org/10.4315/0362-028X.JFP-15-154

Published: 01 December 2015

View article

Journal Articles

Thermal Inactivation of Shiga Toxin–Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

RICHARD S. SWARTZ, JOHN B. LUCHANSKY, MEGAN KULAS, BRADLEY A. SHOYER, LAURA E. SHANE ...

J Food Prot (2015) 78 (5): 1013–1017.

DOI: https://doi.org/10.4315/0362-028X.JFP-14-454

Published: 01 May 2015

View article

Journal Articles

Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast

ANNA C. S. PORTO-FETT, STEPHEN G. CAMPANO, BRADLEY A. SHOYER, DAVID ISRAELI, ALAN OSER ...

J Food Prot (2015) 78 (5): 927–933.

DOI: https://doi.org/10.4315/0362-028X.JFP-14-467

Published: 01 May 2015

View article

2 3

NARROW

Viability of Shiga Toxin–Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin–Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States

Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams

Viability of Shiga Toxin–producing Escherichia Coli, Salmonella, and Listeria monocytogenes Within Plant Versus Beef Burgers During Cold Storage and Following Pan Frying

Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin–Producing Escherichia coli

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin–Producing Escherichia coli Cells during Processing and Storage

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin–Producing Escherichia coli Surrogates †

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin–Producing Escherichia coli

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin–Producing Cells of Escherichia coli in Meatballs

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or −2.2°C

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye

Thermal Inactivation of Shiga Toxin–Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast

Get Email Alerts

Get Email Alerts

This Feature Is Available To Subscribers Only