Food Protection Trends - July 2008 - (Page 514)

P2-39 DSC P2-40 P2-41 DSC P2-42 P2-43 P2-44 DSC P2-45 DSC P2-46 Efficacy of Chlorine Dioxide against Listeria monocytogenes in Brine Solutions — WLADIR B. VALDERRAMA, Edward W. Mills and Catherine N. Cutter, Pennsylvania State University, University Park, PA, USA Evaluation of Spraying a Lactic Acid-Based Antimicrobial Product on the Reduction of Salmonella on Broiler Chickens — MANUEL V. ALVARADO, A. Laury, C. Z. Alvarado and M. M. Brashears, Texas Tech University, Lubbock, TX, USA Evaluation of the Reduction of Escherichia coli O157:H7 and Salmonella spp. by Spraying a Lactic Acid-Based Antimicrobial Product on USDA Select Beef Tips — ANGELA LAURY, Manuel Alvarado, Gary Nace, Chance Brooks and Mindy Brashears, Texas Tech University, Lubbock, TX, USA HACCP Validation for Use of Lactic Acid on Bologna, Ham, and Red Hot Ready-to-Eat Meat and Poultry Products — OMAIMA AHMED, Tom White and F. Ann Draughon, Food Science and Technology, The University of Tennessee, knoxville, TN, USA Survival of Campylobacter jejuni on Sterile and Naturally Contaminated Vacuum-Packed Beef and Pork at Refrigerated Temperatures — BALA SAMPATHkUMAR and Frances M. Nattress, Agriculture and Agri-Food Canada, Lacombe, AB, Canada Effectiveness of Non-Thermal Atmospheric Plasma on Reducing Foodborne Pathogens on Raw Poultry — BRIAN P. DIRKS, Danil Dobrynin, Alexander Gutsol, Yurii Mukhin, Alexander Fridman and Jennifer J. Quinlan, Drexel University, Philadelphia, PA, USA Validation of Ground-and-Formed Beef Jerky Processing Lethality with Commercial Lactic Acid Bacteria Starter Cultures — ALENA G. BOROWSKI, Steven C. Ingham and Barbara H. Ingham, University of Wisconsin-Madison, Madison, WI, USA Validation of Intervention Strategies to Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Injected Beef at the Retail Level — ALEJANDRO ECHEVERRY, J. Chance Brooks and Mindy M. Brashears, Texas Tech University, Lubbock, TX, USA Effect of Substrate on Attachment and Subsequent Fate of Escherichia coli O157:H7 on Meat-Contact Surfaces — CATHERINE A. SIMPSON, Dimitra Dourou, Yohan Yoon, keith E. Belk, John A. Scanga, Gary C. Smith and John N. Sofos, Colorado State University, Fort Collins, CO, USA Effect of Temperature, Shear and Substrate on Attachment and Biofilm Formation by Escherichia coli O157:H7 on Various Food-Contact Surfaces Encountered in Beef Processing — DIMITRA DOUROU, Catherine A. Simpson, Yohan Yoon, Keith E. Belk, John A. Scanga, Gary C. Smith, konstantinos koutsoumanis, George-John E. Nychas and John N. Sofos, Colorado State University, Fort Collins, CO, USA P2-49 Inactivation of Escherichia coli O157:H7 on Raw and Frozen Ground Beef by High Pressure Processing — Elaine P. Black, KIRSTEN A. HIRNEISEN, Dallas G. Hoover and kalmia E. Kniel, University of Delaware, 044 Townsend Hall, Newark, DE 19711, USA Antilisterial Activities of Salad Dressings without or with Prior Microwave Oven Heating on Frankfurters during Simulated Home Storage — CANGLIANG SHEN, Ifigenia Geornaras, Patricia A. kendall and John N. Sofos, Colorado State University, Fort Collins, CO, USA Viability of Listeria monocytogenes in Artificially Inoculated Turkey Breast Roll Treated with Lauric Arginate and High Hydrostatic Pressure and Stored at 4°C — DEVIN K. DUTILLY, David Manu, Stephanie Jung, Byron Brehm-Stecher and Aubrey Mendonca, Iowa State University, Ames, IA, USA Controlling Listeria monocytogenes in Ready-toEat Cooked Meats with Lactate or High Pressure Processing — J. DAVID LEGAN, Abdullatif Tay, Dennis L. Seman, Adam C. Borger and Evan J. Turek, Kraft Foods, Glenview, IL, USA Detection and Identification of Listeria spp. at Different Processing Stages of Ready-to-Eat Meat Products Sold in Trinidad — STACEYMARIE SYNE, Adesh Ramsubhag and Abiodun Adesiyun, The University of the West Indies, La Romain, Trinidad Growth and Survival of Listeria monocytogenes in German Sausage — MICHLINE BRICE and Clytrice Austin-Watson, Delaware State University, Dover, DE USA Effects of Sodium Lactate, Sodium Citrate, and Sodium Diacetate on Microbiological Quality and Inhibition of Listeria monocytogenes in Readyto-Eat Hams — karaline A. Poovey, DENNIS E. BURSON, Harshavardhan Thippareddi and Roger W. Mandigo, University of Nebraska, Lincoln, NE, USA Effect of Fat Content on Survival of Listeria monocytogenes during Simulated Digestion of Inoculated Beef Frankfurters Stored at 7°C — IOANNA M. BARMPALIA-DAVIS, Ifigenia Geornaras, Patricia A. kendall and John N. Sofos, Colorado State University, Fort Collins, CO, USA Effectiveness of Bacteriophage to Control the Outgrowth of Listeria monocytogenes on the Surface of Frankfurterers — Jeffrey E. Call, Anna Porto-Fett and JOHN B. LUCHANSKY, USDAERRC, Wyndmoor, PA, USA Cytotoxicity and Genotypic Characterization of Campylobacter jejuni Isolated from Poultry Products — VANIJA KALLUR and LEONARD L.WILLAMS, Alabama A&M University, Normal, AL, USA Effects of Heat Treatment and Freezing Stress on Survival of Arcobacter butzleri Isolated from Chicken — Min Hwa Lee, Kang-Bum Lee and CHANGSUN CHOI, Chung-Ang University, Ansung, kyounggi, South korea P2-50 DSC P2-51 P2-52 P2-53 DSC P2-54 P2-55 P2-56 DSC P2-47 DSC P2-57 P2-58 P2-48 P2-59 514 FOOD PROTECTION TRENDS | JULY 2008

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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