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9. Juneja, V. K., B. S. Eblen, and H. M. Marks. 2001. Modeling nonlinear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels. Int. J. Food Microbiol. 70:37–51. 10. Killalea, D., L. R. Ward, and D. Roberts. 1996. International epidemiological and microbiological study of outbreak of Salmonella agona infection from a ready-to-eat savory snack. I: England and Wales and the United States. Br. Med J. 313:1105–1107. 11. Mattick, K. L., F. Jorgensen, J. D. Legan, H. M. Lappin-Scott, and T. J. Humphrey. 2000. Habituation of Salmonella spp. at reduced water activity and its effect on heat tolerance. Appl. Environ. Microbiol. 66:4921–4925. 12. Meng J., M. P. Doyle, T. Zhao, and S. Zhao. 2001. Enterohemorrhagic Escherichia coli, p. 193–213. In M. P. Doyle, L. R. Beuchat, and T. J. Montville (Eds.), Food microbiology: fundamentals and frontiers, second ed. ASM Press, Washington, D.C. 13. Park, E. J., S. W. Oh, and D. H. Kang. 2008. Fate of Salmonella Tennessee in peanut butter at 4 and 22°C. J. Food Sci. 73:M82–M86. 14. Raghubeer, E.V., J. S. Ke, M. L. Campbell, and R. S. Meyer. 1995. Fate of Escherichia coli O157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressing. J. Food Prot. 58:13–18. 15. Ricardo, A. Z., and G. Bluestein. 2009. Salmonella outbreak in peanut butter leads to one of nation’s largest ever recalls. Available at (http://www.huffingtonpost.com/2009/01/28/salmonellaoutbreak-in-pe_n_162057.html). Accessed 24 February, 2009. 16. Scheil W., S. Cameron, C. Dalton, C. Murray, and D. Wilson. 1998. A South Australian Salmonella mbandaka outbreak investigation using a database to select controls. Aust. N.Z. J. Public Health 22:536–539. 17. Shachar, D., and S. Yaron. 2006. Heat tolerance of Salmonella enterica, serovars agona, Enteritidis, and Typhimurium in peanut butter. J. Food Prot. 69:2687–2691. 18. Shohat, M., S. Green, and D. Marom. 1996. International epidemiological and microbiological study of outbreak of Salmonella agona infection from a ready-to-eat savory snack. II: Israel. Br. Med. J. 313:1107–1109. 19. Strachan, N. J. C., M. P. Doyle, F. Kasuga, O. Rotariu, and D. Ogden. 2005. Dose response modeling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks. Int. J. Food Microbiol.103:35–47. 20. Weagant, S., J. Bryant, and D. Bark. 1994. Survival of Escherichia coli O157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigerated temperatures. J. Food Prot. 57:629–631. In Memory Ms. Carol Adair Sharnbrook, Bedfordshire, United Kingdom We extend our deepest sympathy to the family of Carol Adair who recently passed away. IAFP will always have sincere gratitude for her contribution to the Association and the profession. Ms. Adair has been a member of IAFP since 2008. Editors: Vijay K. Juneja, John N. Sofos athogens and Toxins in Foods: Challenges and Interventions offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of speciﬁc pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products. Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods, and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems. October 2009. Hardcover. ISBN: 978-1-55581-459-5, 527 pages est., illustrations, index. List price: $189.95; ASM member price: $169.95 WEB: or CALL: 800-546-2416 WRITE TO: ASM Press, P. O. Box FAX: 703-661-1501 P 792 FOOD PROTECTION TRENDS | NOVEMBER 2009
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Food Protection Trends - November 2009

Table of Contents for the Digital Edition of Food Protection Trends - November 2009
