Food Protection Trends - November/December 2017 - 539

ETZEL, MARK R., thermal processing parameters to ensure
a 5-log reduction of Escherichia coli O157:H7, Salmonella
enterica, and Listeria monocytogenes in acidified tomatobased foods, 409
FALARDEAU, JUSTIN, opinions of provincial food safety
specialists on addressing Canadian beef processing risks,
316
FARBER, JEFF, food recall system effectiveness: industry
and government perspectives within Canada, 161

JAYKUS, LEE-ANN, the go noroviral experiment: an
interactive citizen science teaching tool for modeling
norovirus transmission, 240
JOHANNESSEN, GRO, experimental evaluation of performance of sampling techniques for microbiological
quantification on carcass surfaces, 419
KIM, JOOHO, the cleanliness of reusable water bottles:
how contamination levels are affected by bottle usage and
cleaning behaviors of bottle owners, 392

FATTORI, VITTORIO, global perspectives on antimicrobial
resistance in the food chain, 353

KOSA, KATHERINE M., barriers to using a food thermometer when cooking poultry at home: results from a national
survey, 116

FONG, DANIEL, opinions of provincial food safety
specialists on addressing Canadian beef processing risks,
316

KOWALCYK, BARBARA, the use of multi-criteria decision
analysis in food safety risk-benefit assessment, 132

FONG, KAREN, opinions of provincial food safety specialists
on addressing Canadian beef processing risks, 316
FOONG-CUNNINGHAM, SALLY, fruit and vegetable
washing in food retail environments, 70
GARCIA, LYDA S., high prevalence of Salmonella in
lymph nodes and tonsils of swine presented for slaughter
in Mexico, 25
GERBA, CHARLES P., a comparison of urethane and
cellulose sponges as cleaning tools in household kitchens,
170
GHISELLI, RICHARD, food safety information on the
Internet: consumer media preferences, 247
GODWIN, SANDRIA, barriers to using a food thermometer when cooking poultry at home: results from
a national survey, 116
GOULTER, REBECCA M., the go noroviral experiment:
an interactive citizen science teaching tool for modeling
norovirus transmission, 240
GREENE, CHRISTINE, the cleanliness of reusable water
bottles: how contamination levels are affected by bottle
usage and cleaning behaviors of bottle owners, 392
GRIEGER, KHARA, the use of multi-criteria decision
analysis in food safety risk-benefit assessment, 132
GUALTIERI, ANTHONY J., a thermal process lethality
model for low water activity food, 43
HAUGE, SIGRUN J., experimental evaluation of performance of sampling techniques for microbiological
quantification on carcass surfaces, 419
INGHAM, BARBARA H., efficacy of a hold-time at 10°C
for achieving a 5-log reduction of Escherichia coli O157:H7,
Salmonella enterica, and Listeria monocytogenes in
prepared mustard, 8; thermal processing parameters to
ensure a 5-log reduction of Escherichia coli O157:H7,
Salmonella enterica, and Listeria monocytogenes in acidified
tomato-based foods, 409
INGHAM, GRACE A., efficacy of a hold-time at 10°C for
achieving a 5-log reduction of Escherichia coli O157:H7,
Salmonella enterica, and Listeria monocytogenes in
prepared mustard, 8

LAMBERTINI, ELISABETTA, the use of multi-criteria
decision analysis in food safety risk-benefit assessment, 132
LAMPEN, ALFONSO, effect-based analytics for toxicological screening - concepts for future developments, 430
LOFGREN, INGRID E., an assessment of consumer food
safety handling practices of produce at grocery stores in
Rhode Island, 99
LORD, CHRISTOPHER W., a strategy for controlling
histamine formation at tuna precooking, 340; sampling plans
to determine the minimum core temperature reached during
the precooking of tuna, 269; setting HACCP critical limits for
the precooking CCP of commercially processed tuna, 176
LUCHANSKY, JOHN B., a shopper's eye view of food
safety at retail stores: lessons from photographs taken while
grocery shopping, 30
LUCORE, LISA A., a thermal process lethality model for low
water activity food, 43
MA, JING, food safety information on the Internet:
consumer media preferences, 247
MACHADO, ROBSON A.M., food safety of farmstead
cheese processors in Pennsylvania: an initial needs
assessment, 88
MILLER, JESSE, the cleanliness of reusable water bottles:
how contamination levels are affected by bottle usage and
cleaning behaviors of bottle owners, 392
MILLER, MARKUS F., high prevalence of Salmonella in
lymph nodes and tonsils of swine presented for slaughter
in Mexico, 25; impact of carcass anatomical location on the
microbiological profile of beef trimmings, 403
MORRIS, CRAIG A., revising the U.S. federal ground beef
purchase program based on recommendations from the
national advisory committee on microbiological criteria for
foods, 67
NESBAKKEN, TRULS, experimental evaluation of
performance of sampling techniques for microbiological
quantification on carcass surfaces, 419
NOLTE, FRED, a strategy for controlling histamine formation
at tuna precooking, 340; sampling plans to determine the
minimum core temperature reached during the precooking
of tuna, 269; setting HACCP critical limits for the precooking
CCP of commercially processed tuna, 176
November/December Food Protection Trends

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Table of Contents for the Digital Edition of Food Protection Trends - November/December 2017
