Food Protection Trends 2003: Vol 23 Index

5 Pages·2003·1.2 MB·English

FOOD PROTECTION TRENDS
INDEX TO VOLUME 23
AUTHOR INDEX CHARLON, V., application of ATP-bioluminescence technique
for assessing cleanliness of milking equipment, bulk tank and
ABU-GHANNAM, NISSREEN, an assessment of the safety milk transport tankers, 308
of cooling large cooked meats in the catering sector, 728
CHARNOCK, COLIN, the antibacterial efficacy of Norwegian
ALBRECHT, JULIE A., survey of mayonnaise-based salads for hand dishwashing detergents, 790
microbial safety and quality, 387
CLARK, STEPHANIE, eleven-year trends of microbiological
AL-DAGAL, MOSSFER M., food safety knowledge and behavior quality in bulk tank milk, 393
of sanitarians of Riyadh municipality (Saudi Arabia), 142
COSTELLO, MICHAEL, eleven-year trends of microbiological
ALLEN, V. M., potential for spread of some bacterial and quality in bulk tank milk, 393
protozoan pathogens via abattoir wastes applied on agricul-
COWDEN, J. M., providing an adequate supply of microbio
tural land, 315
logically safe and palatable food and drinking water: contribu-
BATES, MARC P., eleven-year trends of microbiological quality tion of a European vertically integrated approach to educating
in bulk tank milk, 393 professionals and consumers — part 1, 14; providing an
adequate supply of microbiologically safe and palatable food
BELK, K. E , comparison of intervention technologies for
and drinking water: contribution of a European vertically
reducing Escherichia coli O157:H7 on beef cuts and trimmings,
integrated approach to educating professionals and consumers
a)4 - part 2, 114; providing an adequate supply of microbiologi-
BENDER BRANDT, MARY, prevalence of food safety, quality, cally safe and palatable food and drinking water: contribution
and other consumer statements on labels of processed, of a European vertically integrated approach to educating
packaged foods, 870 professionals and consumers — part 3, 2> 34
BLEDSOE, GLEYN E., effective food security plans for CUATRIN, A., application of ATP-bioluminescence technique
production agriculture and food processing, 130 for assessing cleanliness of milking equipment, bulk tank
and milk transport tankers, 308
BOLAND, MICHAEL A., acceptability of irradiated food to
restaurant managers, 1022 DA COSTA, L. H., application of ATP-bioluminescence
technique for assessing cleanliness of milking equipment,
BORNEMEIER, VANESSA L., survey of mayonnaise-based
bulk tank and milk transport tankers, 308
salads for microbial safety and quality, 387
DUFFY, SIOBAIN S., Monte Carlo simulation of the shelf life
BRANDT, MARY BENDER, prevalence of food safety, quality,
of pasteurized milk as affected by temperature and initial
and other consumer statements on labels of processed,
concentration of spoilage organisms, 1014
pac kaged foods, 870
EHLERS, JULIE, removal of Listeria monocytogenes and poultry
BROWN, ANNA-MARIE, prevalence of food safety, quality, and
soil-containing biofilms using chemical cleaning and sanitizing
other consumer statements on labels of processed, packaged
agents under static conditions, 054
foods, 870
ENDRES, JEANNETTE B., occurrence of Campylobacter and
BROWNING, L. M., providing an adequate supply of micro- Salmonella in broiler chickens raised in different production
biologically safe and palatable food and drinking water: systems and fed organic and traditional feed, 252
contribution of a European vertically integrated approach to
educating professionals and consumers — part 1, 14; providing ETCHEVERRY, F., application of ATP-bioluminescence
an adequate supply of microbiologically safe and palatable technique for assessing cleanliness of milking equipment,
food and drinking water: contribution of a European vertically bulk tank and milk transport tankers, 308
integrated approach to educating professionals and consumers
FEIRTAG, JOELLEN M., a novel intervention for the reduction
part 2, 114; providing an adequate supply of microbiologi
cally safe and palatable food and drinking water: contribution of bacteria on beef carcasses, 558
of a European vertically integrated approach to educating
FOX, JOHN A., acceptability of irradiated food to restaurant
professionals and consumers — part 3, 234
managers, 1022
BUNCIC, S., potential for spread of some bacterial and
FRAMPTON, ELON W . Listeria monocytogenes incidence
protozoan pathogens via abattoir wastes applied on agricul
and distribution on a selective/differential plating medium
tural land, 315
in Listeria-positive environmental samples from ready-to-eat
CASON, KATHERINE, food safety knowledge and practices food facilities, 554
of low income adults in Pennsylvania, 326
DECEMBER 2003 | FOOD PROTECTION TRENDS 1057
FRANK, JOSEPH F., removal of Listeria monocytogenes and LV, NAN, food safety knowledge and practices of low income
poultry soil-containing biofilms using chemical cleaning and adults in Pennsylvania, 326
sanitizing agents under static conditions, 654
MANYATSA, JUGEN M., the microbiological composition and
FRIES, R., hygienic status of meals in airline catering, 35 related hygiene practices associated with a South African
primary school feeding program, 382
GALLAND, JOHN ¢ a survey of dairy producer practices
and attitudes pertaining to dairy market beef food safety, 466 MARSHALL, ROBERT T., acids, pathogens, foods and us, 882
GILL, C. O., decontamination of cleaned personal equipment MASSANET-NICOLAU, J., potential for spread of some
used during beef carcass processing, 474 bacterial and protozoan pathogens via abattoir wastes applied
on agricultural land, 315
GRISWOLD, KEN, occurrence of Campylobacter and Salmo
nella in broiler chickens raised in different production systems MCGINNIS, J. C., decontamination of cleaned personal
and fed organic and traditional feed, 2 equipment used during beef carcass processing, 474
HAKANSON, HAKAN, hygiene in warewashers utilizing MCENTIRE, JENNIFER, Monte Carlo simulation of the shelf life
blasting granules that foodservice establishments use, 797 of pasteurized milk as affected by temperature and initial
concentration of spoilage organisms, 1014
HYATT, DOREENE R., a survey of dairy producer practices
and attitudes pertaining to dairy market beef food safety, 406 ILLER, JEFFERSON D., media coverage of food irradiation
: >
INGHAM, STEVEN( comparative survival of Staphylococcus
epidermidis, Listeria monocytogenes, and Staphylococcus ILLIKEN, GEORGE A., a survey of dairy producer practices
aureus on hot-smoked fish, 735 1d attitudes pertaining to dairy market beef food safety, 466
JUNE, GERALDINE, prevalence of food safety, quality, OALUSI, BOITUMELO M., the microbiological composition
and other consumer statements on labels of processed, and related hygiene practices associated with a South African
packaged foods, 870 primary school feeding program, 382
KANG, DONG-HYUN, eleven-year trends of microbiological MONTVILLE, REBECCA, Monte Carlo simulation of the shelf
quality in bulk tank milk, 393 life of pasteurized milk as affected by temperature and initial
concentration of spoilage organisms, 1014
KASSAB, CATHY, food safety knowledge and practices
of loVwK income > adulilltts in+ PDee nnsylv|a nia, 3229 6 MORRIS, G. P., providing an adequate supply of microbiologi
LAU, MARIA M., comparative survival of Staphylococcus cally safe and palatable food and drinking water: contribution
of a European vertically integrated approach to educating
epidermidis, Listeria monocytogenes, and Staphylococcus
professionals and consumers — part 1, 14; providing an
aureus on hot-smoked fish, 735
adequate supply of microbiologically safe and palatable food
LEWIS, VAUGHN, Listeria monocytogenes incidence and and drinking water: contribution of a European vertically
distribution on a selective/differential plating medium in integrated approach to educating professionals and consumers
Listeria-positive environmental samples from ready-to-eat
part 2, 114; providing an adequate supply of microbiologi
food facilities, 554 cally safe and palatable food and drinking water: contribution
of a European vertically integrated approach to educating
LIEDTKE, MEGAN, Listeria monocytogenes incidence and
distribution on a selective/differential plating medium in professionals and consumers — part 3, 234
Listeria-positive environmental samples from ready-to-eat
MOSSEL, D. A. A., providing an adequate supply of microbio
food facilities, 554
logically safe and palatable food and drinking water: contribu
LINDVALL, INGER, hygiene in warewashers utilizing blasting tion of a European vertically integrated approach to educating
granules that foodservice establishments use, 797 professionals and consumers — part 1, 14; providing an
adequate supply of microbiologically safe and palatable food
LIONBERG, WILLIAM, Listeria monocytogenes incidence and
and drinking water: contribution of a European vertically
distribution on a selective/differential plating medium in
integrated approach to educating professionals and consumers
Listeria-positive environmental samples from ready-to-eat
- part 2, 114; providing an adequate supply of microbiologi
food facilities, 554
cally safe and palatable food and drinking water: contribution
LONG, SANDRA, thoughts on today’s food safety evaluation of a European vertically integrated approach to educating
of HACCP program in Plano, Texas resulted in new approach professionals and consumers — part 3, 234
to guidelines and inspections, 100
MULIK, KRANTI, acceptability of irradiated food to restaurant
LONGSTRETH, MOLLY, media coverage of food irradiation,
managers, 1022
> $3
NOE, HERBERT M., the microbiological composition and
LUEDECKE, LLOYD O., eleven-year trends of microbiological
related hygiene practices associated with a South African
quality in bulk tank milk, 393
primary school feeding program, 382
LUES, RYK J. F., the microbiological composition and related
hygiene practices associated with a South African primary O'BRIEN, PADRAIC, an assessment of the safety of cooling
school feeding program, 382 large cooked meats in the catering sector, 728
LUND, MELINDA, occurrence of Campylobacter and Salmo PAEZ, R., application of ATP-bioluminescence technique for
nella in broiler chickens raised in different production systems assessing cleanliness of milking equipment, bulk tank and
and fed organic and traditional feed, 252 milk transport tankers, 308
1058 FOOD PROTECTION TRENDS | DECEMBER 2003
PEPPERELL, R., potential for spread of some bacterial and food and drinking water: contribution of a European vertically
protozoan pathogens via abattoir wastes applied on agri- integrated approach to educating professionals and consumers
cultural land, 315 - part 2, 114; providing an adequate supply of microbiologi-
cally safe and palatable food and drinking water: contribution
PULLEN, MICHAEL M., a novel intervention for the reduction
of a European vertically integrated approach to educating
of bacteria on beef carcasses, 558
professionals and consumers - part 3, 234
RANSOM, J. R., comparison of intervention technologies for
SUMNER, SUSAN S., survey of mayonnaise-based salads for
reducing Escherichia coli O157:H7 on beef cuts and trimmings,
microbial safety and quality, 387
2)4
TAVERNA, M., application of ATP-bioluminescence technique
RASCO, BARBARA A., effective food security plans for
for assessing cleanliness of milking equipment, buik tank
production agriculture and food processing, 130
and milk transport tankers, 308
RESTAINO, LAWRENCE, Listeria monocytogenes incidence THIELKE, S., hygienic status of meals in airline catering, 35
and distribution on a selective/differential plating medium
in Listeria-positive environmental samples from ready-to-eat THOMSEN, MICHAEL R., media coverage of food irradiation
food facilities, 554 243
RHEE, MIN-SUK, eleven-year trends of microbiological quality TRAGARDH, CHRISTIAN, hygiene in warewashers utilizing
in bulk tank milk, 393 blasting granules that foodservice establishments use, 797
ROBERTS, KEVIN R., status of prerequisite and HACCP VANBAALE, MATTHEW J., a survey of dairy producer practices
program implementation in lowa restaurants, 808 and attitudes pertaining to dairy market beef food safety, 466
SCANGA, J. A., comparison of intervention technologies for VENTER, PIERRE, the microbiological composition and related
reducing Escherichia coli O157:H7 on beef cuts and trimmings, hygiene practices associated with a South African primary
24) school feeding program, 382
SCHAFFNER, DONALD W., Monte Carlo simulation of the shelf WELCH, TRISH K. occurrence of Campylobacter and Salmo-
life of pasteurized milk as affected by temperature and initial nella in broiler chickens raised in different pre »duction systems
concentration of spoilage organisms, 1014 and fed organic and traditional feed, 252
SCHEUREN, A., hygienic status of meals in airline catering, 35 WENRICH, TIONNI, food safety knowledge and practices
of low income adults in Pennsylvania, 326
SHEPHERD, BEN, occurrence of Campylobacter and Salmo-
nella in broiler chickens raised in different production systems WICKER, LOUISE, removal of Listeria monocytogenes and
and fed organic and traditional feed, 252 poultry soil-containing biofilms using chemical cleaning and
sanitizing agents under static conditions, 654
SMITH, G. C., comparison of intervention technologies for
reducing Escherichia coli O157:H7 on beef cuts and trimmings, YIANNAS, FRANK, thoughts on today’s food safety
24) communicating food safety — are words enough? 368
SMITH, SARAH, Monte Carlo simulation of the shelf life of SUBJECT INDEX
pasteurized milk as affected by temperature and initial
concentration of spoilage organisms, 1014 3-A*® Sanitary Standards
SNEED, JEANNIE, status of prerequisite and HACCP imple- standard number, 40-02, 65
mentation in lowa restaurants, 808 standard number, 46-03,
standard number, 63-03,
SOFOS, J. N., comparison of intervention technologies for standard number, 74-02,
reducing Escherichia coli O157:H7 on beef cuts and trimmings, standard number, 82-00,
t standard number, 606-05
standard number, 70-01, 2
SPEASE, CAROL J., prevalence of food safety, quality, and
standard numbe 71-01, 2
other consumer statements on labels of processed, packaged
standard numbe 2-01,
foods, 870
standard numbe r, 35-01,§
STAHL WERNERSSON, EVA, hygiene in warewashers utilizing standard number,
blasting granules that foodservice establishments use, 797 standard numbe
standard numbe
STIER, RICHARD F., thoughts on today’s food safety: standard number
HACCP myths and misunderstandings, 712 standard numbe
STOPFORTH, J. D., comparison of intervention technologies Abattoir wastes, 315
for reducing Escherichia coli O157:H7 on beef cuts and Acids, 882
trimmings, 24 Agriculture, 130
STRUIJK, C. B., providing an adequate supply of microbio Airline catering, 35
logically safe and palatable food and drinking water: contri Antibacterial efficacy, 790
bution of a European vertically integrated approach to
educating professionals and consumers — part 1, 14; providing ATP-bioluminescence technique, 308
an adequate supply of microbiologically safe and palatable Bacteria reduction, 558
DECEMBER 2003 | FOOD PROTECTION TRENDS
Beef, 24 Food safety knowledge
carcasses, 558 of low income adults, 326
carcass processing, 474
HACCP
Blasting granules, 797 implementation in Iowa restaurants, 808
myths and misunderstandings, 712
Biofilms, 654 new approach to guidelines and inspections, 100
Bulk tank Hand dishwashing detergents, 790
cleanliness of, 308
Hygiene
milk, 393
in warewashers, 797
Campylc »bacter practices, 382
in broiler chickens, 252 South African feeding program, 382
Catering sector, 728
a note from the FPT scientific editor, 3
Chemical affiliate officers, 406, 1034
cleaning and sanitizing agents, 054 audiovisual library listing, 155, 677
call for secretary nominations, 675, 743,
Consumers commentary from the executive director, 12, 112,
educating, 14, 114, 234 232, 304, 380, 404, 552, 652, 7 24, 788, 808, 1012
statements, 870 committee chairpersons, professional development
groups and affiliate council, 423
executive board meeting highlights, 483, 930, 1039
producer practices, 466
executive board’s response to committee
market beef, 466 recommendations, 951
financial report, 1062
Decontamination
instructions for authors, 41
cleaned personal equipment, 474
letter to the editor, 306, 726
notification of proposed amendments to [AFP
Environmental samples
bylaws, 480
Listeria-positive, 554
president’s perspective, 722, 780, 806, 1010
Escherichia coli response to letter to the editor, 307, 727
O157:H7, 24 secretary announcements, 401, 481
secretary candidates, 152, 258
European approach, 14, 114, 234 sustaining members, 8, 108 223; 200; 3/0, 100, 548,
648, 720, 784, 804, 1008
Feed
thoughts from the president, 10, 110, 230, 302, -
organic and traditional, 252
102, 550, 650
Food IAFP Annual Meeting
irradiated, 1022
award nominations, 44, 150, 818
irradiation, 243
award winners, 583, 894
processing, 130
Black Pearl award winner, 902
quality, 870
call for abstracts, 746, 820, 964, 1028
ready-to-eat facilities, 554
call for award nominations, 962
safe supply, 14, 114, 2 +t call for symposia, 402, 564
safety, 142, 326, 468, 406, 870 commercialism policy, 968, 1032
security plans, 130 committee meetings, 582
committee minutes, 931
Food Protection Trends department
event information, 178, Z2z7 4, 348, 430, 524, 612
advertising index, 93, 218, 288, 361, 449,
exhibitors, 438, 622, 956
633, 707, 769, 847, 996, 1063
Ivan Parkin lecture, 272, 346, 428, 497, 585, 904
career services section, 94, 459 +48. 530. minutes of the 90th annual business meeting, 928
994, 1055
past awardees, 46
coming events, 92, 216, 286, 357
plenary session, 584, 907
767, 848, 993, 1053
preliminary program, 2>7 3, 347, 429, 498, 5806
industry products, 58, 173, 267
proposed symposia, 17
698, 762, 833, 978, 1049
new members, 50, 167 , 200, 33 scenes from the annual meeting, 888
752, 825, 971, 1041 session summaries, 908
news, 53, 169, 263, 340, 414, 488 silent auction results, 960
973, 1044 special contributors, 901
updates, 52, 168, 262, 338, 412, 4950. 692, 75 sponsors, $3 7, 624, 906
828, 972, 1042 workshops, 352, 434, 528, 616
Foods, 882 Intervention, 558
processed, packaged, 870 technologies, 24
1060 FOOD PROTECTION TRENDS _ | DECEMBER
Journal of Food Protection bioMérieux, Inc. Back Cover, Issue 1; 3
table of contents, 96, 21 , 289, 358, 447 Inside Back Cover, Issue 7
706, 771, 851, 997, 1064
Charm Sciences, Inc 1001
Listeria monocytogenes
incidence and distribution, 554 DQCI Services, Inc O4, t 10]
removal of, 654
survival on hot-smoked fish, 735
DuPont Food Risk Assessment Inside Front Cover, Issue 9
Mayonnaise-based salads Back Cover, Issue 10
microbial safety and quality, 387 Back Cover, Issue 11
Ecolab, Inc. 105, 545, 859
safety of cooling, 728
Fluid Metering, Inc
Milk
shelf life of pasteurized, 1014 FoodHandlet
transport tankers, 308
Food Processors Institute 57, 101, 221, 325, 400, 453,
Milking equipment 562, 645, 717, 781, 887, 1027
cleanliness of, 3
Glo Germ Company Inside Back Cover, Issue 1;
Monte Carlo simulation, Inside Front Cover, Issue 3;
Inside Back Cover. Issue 5: 551, 992
Pathogens, 882
bacterial, 315 IGEN International, Inc Back Cover. Issue 7
protozoan, 315
MVTL Laboratories
Poultry, 654
Michelson Laboratories, Inc
Professionals
educating, 14, 114, 234
Nasco
Salmonella
in broiler chickens, 252 National Center for Food Safety and Technology
Leaky DOD,
Sanitarians
of Riyadh Municipality (Saudi Arabia), 142 Neogen Corporation
South African program
New England Overshoe
school feeding, 382
Nice-Pak Products, Inc
Spoilage organisms, 1014
Staphylococcus aureus Oxoid Inc Inside Back Cover, Issue 2
survival on hot-smoked fish, 7-
Qualicon 5, Inside Front Cover, Issue 2;
Staphylococcus epidermidis Back Cover, Issue 3;
survival on hot-smoked fish, 735 Back Cover, Issue 5, 563,
inside Front Cover, Issue 11
survey
dairy producer practices, 466 Quality Management, Inc 05, 293, 309, 507, 641, 779, 1040
mayonnaise-based salads, 387
Roche Applied Science 509
safe supply, 14, 114, 234
Strategic Diagnostics, Inc Inside Back Cover, Issue |!
Inside Front Cover, Issue 7, 1003
INDEX OF ADVERTISERS
[roy Biologicals, Inc
3M Microbiology Back Cover, Issue 2; 223, 371,
541, 85 University of California
BD Diagnostic Systems #26, Inside Front Cover,
West Agro
Issue 6: 5 13, 625. 6 13, 713, Ty
Inside Front Cover, Issue 10; Worldwide Food Expo
861, Inside Back Cover, Issue 11;
1005, Inside Front Cover, Issue 12 Zep Manutacturing Company
DECEMBER 2003 | FOOD PROTECTION TRENDS 1061