Food Protection Trends - July 2008 - (Page 509)

P1-50 The Exploratory Data on Furan Content in Processed Foods in the Korean Local Market — Gi-Myoung Kim, Kwang-Geun Lee and YOUNG SIG PARk, korea University, Seongbuk-Gu, Seoul, korea Comparison of Different SPE (Solid-Phase Extraction) Methods for the Analysis of Heterocyclic Amines from Fried Pork Patties — Jae-Hwan Lee, Yu-Mi Back, Kwang-Geun Lee and HAN-SEUNG SHIN, Dongguk University, Seoul, korea Monitoring and Risk Assessment of Furan in Processed Foods by Solid Phase Microextraction Gas Chromatography Mass Spectrometry (SPME-GC/MS) — Tae-Kyu Kim, Mi-Kyoung An, Hyu-Shin Lim and KWANG-GEUN LEE, Dongguk University, Choong-Gu, Seoul, korea Analysis of Heterocyclic Amines in Cooked Meats by High Performance Liquid Chromatography — Mass Spectrometry — Yu-Mi Back, Sim-Hea Kim, Jae-Hwan Lee, Han-Seung Shin and KWANG-GEUN LEE, Dongguk University, Choong-Gu, Seoul, korea Acute Toxicity and Mutagenic Effect of Methanol Extracts of Cirsium japonicum — SOON-MI SHIM, Eunkyung Bae and Gun-Hee Kim, Duksung Women’s University, Plant Resources Research Institute, Dobong-Gu, Seoul, korea Effect of Acids on Optimum pH of Benzene Formation — YU TING DAI, Song He Sun, Xue Shu Xu, Jing Li Xie, Shi Can Lu and Ming Fang, East China University of Science and Technology, Shanghai, China Dietary Exposure to Chloropropanols of Secondary School Students in Hong kong — JOAN C. W. YAU, Y. Xiao, Stephen W. C. Chung, and K.P. Kwong, Center for Food Safety, Hong kong, China Mercury Levels in Female Students of the University of Japan – Relationship with Contents of Meals — MAMI ANDO, Hisako Aki and Wakaba Ishimoto, Osaka Shoin Women’s University, Osaka, Japan Fish Consumption by Mothers of Infants and by Women of Childbearing Age — Conrad J. Choiniere, BABGALEH TIMBO, Debra Street, Paula Trumbo and Sara Fein, Center for Food Safety and Applied Nutrition, FDA, College Park, MD, USA Responses of Listeria monocytogenes to Disinfection Stress Monitored by Measurements of Intracellular pH and Viable Counts — VICkY G. KASTBJERG, Dennis S. Nielsen, Nils Arneborg and Lone Gram, National Institute of Aquatic Resources, Technical University of Denmark, Kgs. Lyngby, Denmark Characterization of Yeast Heterogeneity and Succession during the Spontaneous Fermentation of Natural Black Olives — Aspasia A. Nisiotou, Maria Souri, GEORGE-JOHN E. NYCHAS and Efstathios Z. Panagou, Agricultural University of Athens, Athens, Attica, Greece P1-61 P1-51 Impact of Teichoic Acids D-Alanylation in Lactococcus lactis on Its Surface Physicochemical Properties, Adhesion Behavior and Nisin and Lysozyme Sensitivity — Efstathios Giaouris, Romain Briandet, Mickael Meyrand, Pascal Courtin, GEORGE-JOHN E. NYCHAS and Marie-Pierre Chapot-Chartier, Agricultural University of Athens, Athens, Attica, Greece Assessment of Microbiological Quality and Food Safety Management Performance for School Food Service in South korea — JUNG HWA CHOI, Na Young Yi, Hye-Ja Chang and Tongkyung k. Yum, Yonsei University, Seoul, South korea Efficacy of Electrolyzed Oxidizing Water against Listeria monocytogenes and Morganella morganii Biofilms — USAN MCCARTHY, Aladar Bencsath and Deborah Johnson, FDA-Gulf Coast Seafood Laboratory, Dauphin Island, AL, USA Assessment of Microbial Contamination Levels of Street-Vended Foods in Incheon and Daegu, Korea — Soon-Han Kim, Seung-Hwan Kim, EUN-JUNG CHANG, Jee-Youn Shim, Soo-Yeul Cho, Joon-Il Cho, Chi-Yeun Cheung, Sun-mi Lee, In-Sun Hwang, Kyu-Heon Kim, Jong-Mi Lim and Ok-Hee Kim, Korean Food and Drug Administration (KFDA), Dalseogu, Deagu, Korea Evaluation of the Effectiveness of Prerequisite Programs and HACCP in Small Size Food Service Establishments in Birmingham, United kingdom — Madeleine Smith and NANCY ACOSTA, University of Birmingham, School of Chemical Engineering, Birmingham, UK Monitoring of Hand Sanitation of Employees in Public Restaurants, and Evaluation of Hand Washing Methods to Reduce Bacterial Populations on Their Hands — HYO-WON LEE, Kyeoungyeol Kim, Yohan Yoon and Duck-Hwa Chung, Gyeongsang National University, Jinju, Gyeongnam, South korea Analysis of School Foodservice Dietitians’ Perception of Barriers to HACCP Implementation and Food Sanitation/Safety Management Performance in South korea — Na Young Yi, Jung Hwa Choi, HYE-JA CHANG and Tongkyung k. Yum, Dankook University, Jukjeondong, Suji-gu, Yongin-si, Gyeonggi-do, 448–701, South korea Evaluation of Sanitation Practices in South korean School Food Service Facilities — YOHAN YOON, Hyo-Won Lee, Eunkyoung Seo and Duck-Hwa Chung, Gyeongsang National University, Jinju, Gyeongnam, South korea A Novel kitchen Disinfectant Effective against Norovirus — FUMIHITO INAGETA, kumiko Ikarashi, Shiori Sugawara, Erika Sobe, Nao Morii, Yukifumi konagaya, Hiroshi kibuse and Hiroshi Urakami, JohnsonDiversey Japan, Yokohama, Kanagawa, Japan P1-62 P1-52 P1-63 P1-53 P1-64 P1-54 P1-55 P1-65 DSC P1-56 P1-66 DSC P1-57 P1-67 P1-58 P1-59 P1-68 P1-60 P1-69 JULY 2008 | FOOD PROTECTION TRENDS 509

Table of Contents Feed for the Digital Edition of Food Protection Trends - July 2008

Food Protection Trends - July 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director An Integrated Assay for Rapid Detection of Escherichia coli O157:H7 on Beef Samples Listeria Prevention Practices for Small Cheese Operations New Members News Industry Products Award Winners Committee Meetings Ivan Parkin Lecture John H. Silliker Lecture Preliminary Program Networking Opportunities General Information Registration Form Workshops Exhibitors Special Contributors and Sponsors Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - July 2008

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