Food Protection Trends - November/December 2017 - 540

O'BRYAN, CORLISS A., a robust market withdrawal
system can reduce your product recall costs, 154
ØKLAND, MARIANNE, experimental evaluation of
performance of sampling techniques for microbiological
quantification on carcass surfaces, 419
PAN, MEICHEN, 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
PAPADOPOULOS, ANDREW, food safety knowledge
among previously certified Canadian food handlers, 256
PAULIN, CHELSEA, an assessment of consumer food
safety handling practices of produce at grocery stores in
Rhode Island, 99
PIVARNIK, LORI F., an assessment of consumer food
safety handling practices of produce at grocery stores in
Rhode Island, 99
POKHAREL, SIROJ, impact of carcass anatomical location
on the microbiological profile of beef trimmings, 403
PORTO-FETT, ANNA C.S., a shopper's eye view of food
safety at retail stores: lessons from photographs taken while
grocery shopping, 30

RUIZ, HENRY, high prevalence of Salmonella in lymph
nodes and tonsils of swine presented for slaughter in
Mexico, 25
RUZANTE, JULIANA M., the use of multi-criteria decision
analysis in food safety risk-benefit assessment, 132
SCHINDLER, BRYAN, the cleanliness of reusable water
bottles: how contamination levels are affected by bottle
usage and cleaning behaviors of bottle owners, 392
SCHROEDER, CARL M., revising the U.S. federal ground
beef purchase program based on recommendations from the
national advisory committee on microbiological criteria for
foods, 67
SIFUENTES, LAURA Y., a comparison of urethane and cellulose sponges as cleaning tools in household kitchens, 170
SKJERVE, EYSTEIN, experimental evaluation of performance of sampling techniques for microbiological
quantification on carcass surfaces, 419
STAROBIN, ANNA, fruit and vegetable washing in food
retail environments, 70
SUN, XIAODI, the cleanliness of reusable water bottles:
how contamination levels are affected by bottle usage and
cleaning behaviors of bottle owners, 392

PRATAP, PREETHI, food safety knowledge and behaviors
among African Americans of predominantly low socioeconomic status, 16

SYDNOR, SANDRA, food safety information on the Internet:
consumer media preferences, 247

RADHAKRISHNA, RAMA, food safety of farmstead cheese
processors in Pennsylvania: an initial needs assessment, 88

TAMIMI, AKRUM H., a comparison of urethane and
cellulose sponges as cleaning tools in household kitchens,
170

RAJAGOPAL, LAKSHMAN, food safety practices:
exploratory assessment of South Carolina child-care
facilities health and safety inspection data, 107
RANELLI, FEDERICA, 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
REYNOLDS, JOEL, food safety practices: exploratory
assessment of South Carolina child-care facilities health
and safety inspection data, 107
RIDEOUT, KAREN, opinions of provincial food safety
specialists on addressing Canadian beef processing risks,
316
ROBERTS, JILL C., prevention of hepatitis A through food
handler immunization, 218
RØSSVOLL, ELIN, experimental evaluation of performance
of sampling techniques for microbiological quantification on
carcass surfaces, 419
RØTTERUD, OLE-JOHAN, experimental evaluation of
performance of sampling techniques for microbiological
quantification on carcass surfaces, 419

540

Food Protection Trends November/December

THOMPSON, LESLIE, high prevalence of Salmonella in
lymph nodes and tonsils of swine presented for slaughter in
Mexico, 25
THOMSEN, MICHAEL R., a robust market withdrawal
system can reduce your product recall costs, 154
VIPHAM, JESSIE L., impact of carcass anatomical location
on the microbiological profile of beef trimmings, 403
VORVOREANU, MIHAELA, food safety information
on the Internet: consumer media preferences, 247
WANG, SIYUN, opinions of provincial food safety specialists
on addressing Canadian beef processing risks, 316
WEAVER, TRACIE L., a robust market withdrawal
system can reduce your product recall costs, 154
WEDDIG, LISA, a strategy for controlling histamine
formation at tuna precooking, 340; setting HACCP critical
limits for the precooking CCP of commercially processed
tuna, 176
WILCOCK, ANNE, food recall system effectiveness:
industry and government perspectives within Canada, 161
Table of Contents for the Digital Edition of Food Protection Trends - November/December 2017
