Food Protection Trends Archive

Most Recent

1. Reduction of Salmonella enterica and Pathogenic  Escherichia coli in Pasta by Using Common Cooking Methods

   Toni de Senna, Shirin J. Abd, Eva Borjas, Anne Nillo, Carrie Ferstl Volume 41, Issue 5: Pages 476–484

2. “I Walk around Like My Hands are Covered in Mud”:  Food Safety and Hand Hygiene Behaviors of Canadians during the COVID-19 Pandemic

   Robyn Haas, Fatih Sekercioglu, Richard Meldrum, Ian Young Volume 41, Issue 5: Pages 454–463

3. Effect of Antimicrobial Washes, Essential Oil Vapor Phase, and Antimicrobial Pullulan Coating in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium on Strawberries

   Mohamed K. Morsy,, Mohamed A. Abdelmonem, Valentina Trinetta Volume 41, Issue 5: Pages 464–475

4. A Food Safety Laboratory Curriculum Significantly Improves Knowledge, Behaviors,  Attitudes, and Handwashing Skills of Laboratory Personnel in East and South Africa

   D. Ercan Oruc, S. Pokharel, A. J. Hirneisen, C. N. Cutter Volume 41, Issue 5: Pages 485–500

5. Food Safety Knowledge, Attitudes, and Hygienic Practices of Abattoir Workers in Ethiopia: A Cross-Sectional Study

   Andarge Zelalem, Kebede Abegaz, Ameha Kebede, Yitagele Terefe, Carla L. Schwan, Jessie L. Vipham Volume 41, Issue 5: Pages 501–509

6. Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat

   Reihane Moghassem Hamidi, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh, Sara Basiri Volume 41, Issue 4: Pages 380–388

7. Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands

   Lillian Nabwiire, Angela M. Shaw, Gail R. Nonnecke, David Minner, Ellen Johnsen, Louis Petersen Volume 41, Issue 4: Pages 400–408

8. Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods

   Loveskee Ramaswami, Ramona Duchenne-Moutien, Hiteyshini Ramgutty, Manisha Suharye, Hudaa Neetoo Volume 41, Issue 4: Pages 416–422

9. Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators

   Leah Reever, Melissa Cater, Shannon M. Coleman Volume 41, Issue 4: Pages 389–399

10. A Bisulfate of Soda and Peroxyacetic Acid Solution Reduces Salmonella on Fresh-Cut Spinach

    Daniel A. Unruh, Katelynn J. Stull, Eleni D. Pliakoni, Sara E. Gragg Volume 41, Issue 4: Pages 409–415

11. Fate of Salmonella spp., Listeria monocytogenes, and Campylobacter spp. During Fermentation and
    Drying of Duck Salami

    Samuel C. Watson, Catherine N. Cutter, Jonathan A. Campbell Volume 41, Issue 4: Pages 423–430

12. A Qualitative Risk Assessment of  Liquid Nitrogen in Foods and Beverages

    Dena Ali, Jeffrey M. Farber, JinHee Kim, Naghmeh Parto, Ray Copes Volume 41, Issue 3: Pages 293–304

13. Exploring Consumer Response to Labeling a Processing Aid That Enhances Food Safety

    Christine Bruhn, Yaohua Feng Volume 41, Issue 3: Pages 305–313

14. Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States

    Madhu Dutta, Julie Yamamoto, Dennis D’Amico, Timothy Stubbs, Benjamin Chapman, Clinton D. Stevenson Volume 41, Issue 3: Pages 284–292

15. Salmonella Growth during the Soaking Step of “Sprouted” Grain, Nut, and Seed Production

    Alexander W. Emch, Samantha Burroughs, Javier Gaspar-Hernandez, Joy G. Waite-Cusic Volume 41, Issue 3: Pages 314–322

16. Sanitizers and Disinfectants: A Retail Food and Foodservice Perspective

    Angela M. Fraser, Jeffrey Anderson, Juan Goncalves, Elaine Black, Anna Starobin, David Buckley, Dale Grinstead, Chip Manuel, Jill Hollingsworth Volume 41, Issue 3: Pages 358–367

17. A Cross-Sectional Survey of Consumers’ Risk Perception and Hygiene of Retail Meat: A Nigerian Study

    Ismail A. Odetokun, Baasim O. Borokinni, Samiat D. Bakare, Ibraheem Ghali-Mohammed, Nma B. Alhaji Volume 41, Issue 3: Pages 274–283

18. North Central Region Produce Grower Training: Pretest and Posttest Knowledge Change and Produce Safety Behavior Assessment

    Bridget J. Perry, Angela M. Shaw, Arlene E. Enderton, Shannon S. Coleman, Ellen E. Johnsen Volume 41, Issue 3: Pages 266–273

19. Sensitivity of Planktonic Cells and Biofilm of Wild-Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite

    Abimbola Allison, Aliyar Cyrus Fouladkhah Volume 41, Issue 2: Pages 195–203

20. Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices

    Sloan Bennett, Jennifer J. Quinlan Volume 41, Issue 2: Pages 232–238

21. Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections

    Jennifer Cripe, Mary Losikoff Volume 41, Issue 2: Pages 184–194

22. I Read It on Reddit: Food Safety Information-Seeking Preferences and Practices of Young Adults Online

    Mitzchie Espedido, Ian Young Volume 41, Issue 2: Pages 204–215

23. Ability of Whole-Genome Sequencing to Refine a Salmonella I 4,[5],12:i:- Cluster in New York State and
    Detect a Multistate Outbreak Linked to Raw Poultry

    Paula Huth, Samantha E. Wirth, Deborah Baker, David C. Nicholas, Aphrodite Douris, Jennifer Freiman, Kelly E. Kline, Katelynn Devinney, Sabine Gläsker, Colin Schwensohn Volume 41, Issue 2: Pages 239–245

24. Food Safety Knowledge and Self-Reported Practice among Campers in the United States

    Pei Liu, Soojin Lee Volume 41, Issue 2: Pages 216–231

25. Food Safety Assessment, Audit and Inspection PDG

    Andrew Clarke Volume 41, Issue 2: Pages 251–251

26. Alternative Approaches for Qualitative Microbiological Method Matrix Additions

    Megan S. Brown, Patrick M. Bird, Sharon Brunelle, W. Evan Chaney, Charles A. Kennett, J.David Legan, Ryan D. Maus, Laurie Post, Stephanie Pollard Volume 41, Issue 1: Pages 152–162

27. Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation

    John DeBeer, Fred Nolte, Christopher W. Lord, Javier Colley Volume 41, Issue 1: Pages 38–45

28. Control of Virus Transmission in Food Processing Facilities

    Jeffrey T. LeJeune, Susan Vaughn Grooters Volume 41, Issue 1: Pages 163–171

29. How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail

    Katrina Levine, John B. Luchansky, Anna C. S. Porto-Fett, Veronica Bryant, Celia Herring, Benjamin Chapman Volume 41, Issue 1: Pages 21–35

30. Characterization of Microgreen Growing Operations and Associated Food Safety Practices

    Gina Misra, Kristen E. Gibson Volume 41, Issue 1: Pages 56–69

31. The Retail and Foodservice Professional Development Group

    Eric Moore Volume 41, Issue 1: Pages 87–87

32. Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens

    Nicole L. Richard, Lori F. Pivarnik, Christopher Von Achen, Amanda Kinchla Volume 41, Issue 1: Pages 8–20

33. Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal

    Sylvain Gnamien Traoré, Andrée Prisca Ndjoug Ndour, Walter Ossebi, Malik Orou Seko, Gilbert Fokou, Silvia Alonso, Philippe Soumahoro Koné, Kristina Roesel, Delia Grace, Bassirou Bonfoh Volume 41, Issue 1: Pages 70–79

34. Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk

    Bingzhuo C. Zhao, Eleanor J. Hanson, Barbara H. Ingham Volume 41, Issue 1: Pages 48–55