Food Protection Trends - July 2008 - (Page 513)

P2-16 P2-17 P2-18 DSC P2-19 P2-20 P2-21 P2-22 P2-23 P2-24 P2-25 DSC P2-26 P2-27 The Prevalence of Listeria monocytogenes in Queso Fresco in Sinaloa, Mexico — Cristobal Chaidez, Celida Martinez, Marcela Soto, Natalia Duarte, Jeffrey Call, Anna PortoFett, CHRISTOPHER O’CONNOR and John Luchansky, USDA-ARS, Wyndmoor, PA, USA The Behavior of Listeria monocytogenes in Butter — B. Lavender, Philip A. VOYSEY, K.J. Bridgwater, L. Watson and P. Anslow, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, Uk Stability of Antibiotic Resistant Enterococcus sp. in the Dairy Fermentation Environment — XINHUI LI, Yingli Li, Valente Alvarez, William J. Harper and Hua H. Wang, The Ohio State University, Columbus, OH, USA Microbiological Safety of Iru, Ogi and kunu-zaki; Three Small-Scale Fermented Foods Sold in Akure Metropolis, Nigeria — OLUWATOSIN IJABADENIYI, Emmanuel Awesu and Oluwatobi Esho, Federal University of Technology, Akure, Nigeria Sensory Evaluation of Probiotic Yogurts and Fermented Milks with an Incomplete Balanced Paired Comparison Design — Emma ManiLópez, Enrique Palou and AURELIO LÓPEZMALO, Universidad de las Américas, Cholula, Puebla, Mexico Prevalence of Salmonella and Listeria monocytogenes in Raw, Bulk Tank Milk from United States Dairy Farms — JO ANN S. VAN KESSEL, Jeffrey S. Karns and Jason E. Lombard, USDA-ARS, Beltsville, MD, USA Prevalence of Escherichia coli Virulence Factors in Raw Bulk Tank Milk from United States Dairy Farms — JEFFREY S. kARNS, Jo Ann S. Van Kessel and Jason E. Lombard, USDA-ARS, Beltsville, MD, USA Extending Shelf Life by High Pressure Processing — ROSALIND ROBERTSON, Tim Carroll and Lindsay Pearce, Fonterra Research Centre, Palmerston North, New Zealand Effect of Mild Heat Treatment following High Pressure Processing on the Recovery of Pressure-Injured Listeria monocytogenes in Milk — SHIGENOBU KOSEKI, Yasuko Mizuno and kazutaka Yamamoto, National Food Research Institute, Tsukuba, Ibaraki, Japan Phenotypic and Genotypic Analysis of Staphylococcus spp. from Raw Bovine Milk in Northeastern Brazil — NARRY TIAO, Lauro Filho, Celso Bruno and Wondwossen A. Gebreyes, The Ohio State University, Columbus, OH, USA Alkaline Phosphatase Detection via Chemiluminescence in 45 Seconds with a OneStep Assay — ROBERT S. SALTER, Charm Sciences Inc., Lawrence, MA, USA Screening for Shigatoxin- and Intimin-Encoding Genes of Enterohemorrhagic Escherichia coli and for Salmonella on Cattle Carcasses and Beef Products — WALTER HILL, Chad Smith, Hans Richter and Mansour Samadpour, Institute for Environmental Health, Lake Forest Park, WA, USA P2-28 Influence of Lot Size and Sampling Procedures on the Incidence of Escherichia coli O157:H7 Detection in Meat Trim — JOHN A. SCANGA and Mansour Samadpour, Institute for Environmental Health, Lake Forest Park, WA, USA Recovery Efficiency of Total Viable Counts from Beef Carcasses with the Surface Sponge Sampling Method — Mark L. Tamplin, Trenton Seager, Jacinta Simmons, IAN JENSON and John Sumner, Meat and Livestock Australia, North Sydney, New South Wales, Australia Prevalence and Distribution of Escherichia coli O157 on Beef Carcasses at Three Slaughter Plants — CORRI L. REKOW, M. F. Miller, J. C. Brooks, G. H. Loneragan and M. M. Brashears, Texas Tech University, Lubbock, TX, USA Survival of Escherichia coli O157:H7 in Ground Beef Following Sublethal Heat-Shock and Subsequent Isothermal Cooking — KIMBERLY M. WIEGAND, Steven C. Ingham and Barbara H. Ingham, University of Wisconsin-Madison, Madison, WI, USA Survival of Non-O157:H7 STEC on Beef Tissue Surface Following Spray Treatment with Different Antimicrobials — Stefanie E. Gilbreth, TERESA C. PODTBURG and Peter W. Bodnaruk, Ecolab Inc., Eagan, MN, USA Impact of Slicer Design and Blade Type on Quantitative Transfer of Listeria monocytogenes during Slicing of Ham — ZHINONG YAN, Brankica Markovic, Ewen C.D. Todd and Elliot T. Ryser, Michigan State University, East Lansing, MI, USA Listeria monocytogenes Growth in Delicatessen Meats Based on Product Formulation, Age and Temperature — LEI ZHANG, Ewen C.D. Todd and Elliot T. Ryser, Michigan State University, East Lansing, MI, USA Control of Clostridium perfringens Germination and Outgrowth in “Natural” Turkey Roast by Lemon Juice Concentrate and Vinegar Mixtures — CAROL MARTINEZ, Vijay Juneja, Aida PeñaRamos, Harshavardhan Thippareddi and Dennis Burson, University of Nebraska, Lincoln, NE, USA Reduction of Salmonella in Ground Turkey and Turkey Breasts with a Lactobacillus-Based Intervention — ANDREA DOW, Christine Alvarado and Mindy M. Brashears, Texas Tech University, Lubbock, TX, USA Prevalence and Levels Distribution of Salmonella spp. from Retail Pork Cuts from Four United States Cities — WILLIAM CENTRELLA, Brian Eblen, Wendy Maduff, Art Miller, Steve Larsen and Wendy Warren-Serna, Food Safety Net Services, San Antonio, TX, USA Minimum Nitrite Levels Required to Inhibit Listeria monocytogenes on Ready-to-Eat Turkey Prepared with Lactate and Diacetate — KATHLEEN A. GLASS and Lindsey M. McDonnell, University of Wisconsin-Madison, Madison, WI, USA P2-29 P2-30 P2-31 DSC P2-32 P2-33 P2-34 P2-35 P2-36 P2-37 P2-38 JULY 2008 | FOOD PROTECTION TRENDS 513

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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