Food Protection Trends Archive

formerly Dairy, Food, and Environmental Sanitation (1989-2002)
formerly Dairy and Food Sanitation (1981-1988)

Food Protection Trends is the general Membership publication by the International Association for Food Protection. Each issue contains refereed articles on applied research, applications of current technology and general interest subjects for food safety professionals. Regular features include industry and association news, an industry-related products section and a calendar of meetings, seminars and workshops. The publication also features government regulations, updates and sanitary design. Food Protection Trends is read by over 9,000 individuals around the world and is indexed in Agricola, FSTA, CAB Abstracts, ProQuest and Ebsco.

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Food Protection Trends FSMA Articles

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Most Recent

• 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

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

  Christine Bruhn, Yaohua Feng

  Volume 41, Issue 3: Pages 305–313

• 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

• 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

• 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

• 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

• 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

• 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

• Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices

  Sloan Bennett, Jennifer J. Quinlan

  Volume 41, Issue 2: Pages 232–238

• 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

• 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

• 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

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

  Pei Liu, Soojin Lee

  Volume 41, Issue 2: Pages 216–231

• Food Safety Assessment, Audit and Inspection PDG

  Andrew Clarke

  Volume 41, Issue 2: Pages 251–251

• 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

• 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

• Control of Virus Transmission in Food Processing Facilities

  Jeffrey T. LeJeune, Susan Vaughn Grooters

  Volume 41, Issue 1: Pages 163–171

• 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

• Characterization of Microgreen Growing Operations and Associated Food Safety Practices

  Gina Misra, Kristen E. Gibson

  Volume 41, Issue 1: Pages 56–69

• The Retail and Foodservice Professional Development Group

  Eric Moore

  Volume 41, Issue 1: Pages 87–87

• 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

• 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

• 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