Food Protection Trends 2009: Vol 29 Index & Table of Contents

2009·1.9 MB·English

FOOD PROTECTION TRENDS
INDEX TO VOLUME 29
AUTHOR INDEX CHEN, YUHUAN, assuring the safety of not ready-to-
eat (NRTE) products: industry guidelines for validation of
AKERS, CINDY, a content analysis of food safety measures
consumer cooking instructions, 72; general interest paper
of television’s food network, |6
— control of Salmonella in low-moisture foods |: minimizing
ALBRECHT, JULIE A., food safety labels and education for entry of Salmonella into a processing facility, 342; control
meals-on-wheels participants, 849 of Salmonella in low-moisture foods II: hygiene practices to
minimize Salmonella contamination and growth—part two
ALLAN, BRENDA, prevalence and risk factor investigation of a three-part series, 435; control of Salmonella in low-
of Campylobacter species in retail ground beef from Alberta, moisture foods Ill: process validation and environmental
Canada, 780 monitoring—part three of a three-part series, 493
ALLAN, JOHN T., cooking food safely with microwave CORDERO-COMA, MIGUEL, outbreaks associated
ovens: challenges for the food industry, 77 with unpasteurized milk and soft cheese: an overview of
consumer safety, 21 |
ANDERSON, JEAN, special interest paper — critical research
needs in food safety microbiology, 857 COUTURIER, MATTHIEU, general interest paper — re-
engineering the United States food safety system, 571
BABIUK, LORNEA., prevalence and risk factor investigation
of Campylobacter species in retail ground beef from Alberta, CRANDALL, PHILIP G., survival of Listeria monocytogenes
Canada, 780 inoculated onto environmental sampling sponges stored at
4°C, 332
BANKS, JEFF, general interest paper — control of Salmonella
in low-moisture foods |: minimizing entry of Salmonella DJORDJEVIC, DARINKA, special interest paper — critical
into a processing facility, 342; control of Salmonella in low- research needs in food safety microbiology, 857
moisture foods Il: hygiene practices to minimize Salmonella
contamination and growth—part two of a three-part series, DOOHAN, DOUG, contamination prevention and response
435; control of Salmonella in low-moisture foods III: process related to fresh and fresh-cut produce: an expert perspective
validation and environmental monitoring—part three of a on the farmer decision making process, 488
three-part series, 493
DOYLE, M. ELLIN, general interest paper — safety of
BARRETT, BETSY, behavioral, normative, and control beliefs imported foods, 642
impacts on the intention to offer food safety training to
employees, 21 DRAKE, STEPHENIE L., comparison of traditional
thermocouples and data loggers for simplified temperature
BELL, JON, comparison of traditional thermocouples and monitoring using shellstock oysters as a model, 268
data loggers for simplified temperature monitoring using
shellstock oysters as a model, 268 DRAUGHON, FANN, characterization of food safety
knowledge, attitudes, and behaviors of adolescents in east
BIRBARI, WAFA, special interest paper — critical research Tennessee, 626
needs in food safety microbiology, 857
D’SOUZA, DORIS H., characterization of food safety
BEVERLEY, RICHELLE, comparison of traditional
knowledge, attitudes, and behaviors of adolescents in east
thermocouples and data loggers for simplified temperature
Tennessee, 626
monitoring using shellstock oysters as a model, 268
FINLEY, KATRINA, label instructions and cooking times for
BRASHEARS, MINDY M.,a content analysis of food safety retail frozen ground beef patties, 335
measures on television’s food network, |6
FRANCO,WENDY, Mexican food safety trends: examining
BRUHN, CHRISTINE M., general interest paper — history the CDC data in the United States from 1990 to 2006, 204
of consumer food safety education focus on beef: impact on
risk of foodborne illness, 793 FRASER, ANGELA, antibacterial activity of a crude chive
extract against Salmonella in culture medium, beef broth and
CARTER, MARK, special interest series — newly developed chicken broth, 155
workshop series on “molecular methods in food
microbiology”, 80 FREIER, TIMOTHY A., general interest paper — control of
Salmonella in low-moisture foods |: minimizing entry of
CHAWLA, AMRISH, comparison of traditional Salmonella into a processing facility, 342; control of Salmonella
thermocouples and data loggers for simplified temperature in low-moisture foods II: hygiene practices to minimize
monitoring using shellstock oysters as a model, 268 Salmonella contamination and growth—part two of a three-
880 FOOD PROTECTION TRENDS | DECEMBER 2009
FOOD PROTECTION TRENDS
INDEX TO VOLUME 29
AUTHOR INDEX CHEN, YUHUAN, assuring the safety of not ready-to-
eat (NRTE) products: industry guidelines for validation of
AKERS, CINDY, a content analysis of food safety measures
consumer cooking instructions, 72; general interest paper
of television’s food network, |6
— control of Salmonella in low-moisture foods |: minimizing
ALBRECHT, JULIE A., food safety labels and education for entry of Salmonella into a processing facility, 342; control
meals-on-wheels participants, 849 of Salmonella in low-moisture foods II: hygiene practices to
minimize Salmonella contamination and growth—part two
ALLAN, BRENDA, prevalence and risk factor investigation of a three-part series, 435; control of Salmonella in low-
of Campylobacter species in retail ground beef from Alberta, moisture foods Ill: process validation and environmental
Canada, 780 monitoring—part three of a three-part series, 493
ALLAN, JOHN T., cooking food safely with microwave CORDERO-COMA, MIGUEL, outbreaks associated
ovens: challenges for the food industry, 77 with unpasteurized milk and soft cheese: an overview of
consumer safety, 21 |
ANDERSON, JEAN, special interest paper — critical research
needs in food safety microbiology, 857 COUTURIER, MATTHIEU, general interest paper — re-
engineering the United States food safety system, 571
BABIUK, LORNEA., prevalence and risk factor investigation
of Campylobacter species in retail ground beef from Alberta, CRANDALL, PHILIP G., survival of Listeria monocytogenes
Canada, 780 inoculated onto environmental sampling sponges stored at
4°C, 332
BANKS, JEFF, general interest paper — control of Salmonella
in low-moisture foods |: minimizing entry of Salmonella DJORDJEVIC, DARINKA, special interest paper — critical
into a processing facility, 342; control of Salmonella in low- research needs in food safety microbiology, 857
moisture foods Il: hygiene practices to minimize Salmonella
contamination and growth—part two of a three-part series, DOOHAN, DOUG, contamination prevention and response
435; control of Salmonella in low-moisture foods III: process related to fresh and fresh-cut produce: an expert perspective
validation and environmental monitoring—part three of a on the farmer decision making process, 488
three-part series, 493
DOYLE, M. ELLIN, general interest paper — safety of
BARRETT, BETSY, behavioral, normative, and control beliefs imported foods, 642
impacts on the intention to offer food safety training to
employees, 21 DRAKE, STEPHENIE L., comparison of traditional
thermocouples and data loggers for simplified temperature
BELL, JON, comparison of traditional thermocouples and monitoring using shellstock oysters as a model, 268
data loggers for simplified temperature monitoring using
shellstock oysters as a model, 268 DRAUGHON, FANN, characterization of food safety
knowledge, attitudes, and behaviors of adolescents in east
BIRBARI, WAFA, special interest paper — critical research Tennessee, 626
needs in food safety microbiology, 857
D’SOUZA, DORIS H., characterization of food safety
BEVERLEY, RICHELLE, comparison of traditional
knowledge, attitudes, and behaviors of adolescents in east
thermocouples and data loggers for simplified temperature
Tennessee, 626
monitoring using shellstock oysters as a model, 268
FINLEY, KATRINA, label instructions and cooking times for
BRASHEARS, MINDY M.,a content analysis of food safety retail frozen ground beef patties, 335
measures on television’s food network, |6
FRANCO,WENDY, Mexican food safety trends: examining
BRUHN, CHRISTINE M., general interest paper — history the CDC data in the United States from 1990 to 2006, 204
of consumer food safety education focus on beef: impact on
risk of foodborne illness, 793 FRASER, ANGELA, antibacterial activity of a crude chive
extract against Salmonella in culture medium, beef broth and
CARTER, MARK, special interest series — newly developed chicken broth, 155
workshop series on “molecular methods in food
microbiology”, 80 FREIER, TIMOTHY A., general interest paper — control of
Salmonella in low-moisture foods |: minimizing entry of
CHAWLA, AMRISH, comparison of traditional Salmonella into a processing facility, 342; control of Salmonella
thermocouples and data loggers for simplified temperature in low-moisture foods II: hygiene practices to minimize
monitoring using shellstock oysters as a model, 268 Salmonella contamination and growth—part two of a three-
880 FOOD PROTECTION TRENDS | DECEMBER 2009
part series, 435; control of Salmonella in low-moisture foods IBRAHIM, SALAM, antibacterial activity of a crude chive
Ill: process validation and environmental monitoring—part extract against Salmonella in culture medium, beef broth and
three of a three-part series, 493 chicken broth, 155
FUNK, JULIE A., microbiological safety of farmstead INGLIS, G. DOUGLAS, prevalence and risk factor
cheeses made in the United States and purchased via online investigation of Campylobacter species in retail ground beef
shopping, 148 from Alberta, Canada, 780
GALLAGHER, MICHEAL J., outbreaks associated with IRLBECK, ERICA GOSS, a content analysis of food safety
unpasteurized milk and soft cheese: an overview of measures on television’s food network, 16
consumer safety, 2 |
JACKSON, LEE ANN, special interest paper — critical
GERNER-SMIDT, PETER, special interest paper — critical research needs in food safety microbiology, 857
research needs in food safety microbiology, 857 JANES, MARLENE, comparison of traditional thermocouples
and data loggers for simplified temperature monitoring
GODWIN, S., consumer storage period and temperature
using shellstock oysters as a model, 268
for peanut butter and their effects on survival of Salmonella
and Escherichia coli O157:H7, 787 JAYKUS, LEE-ANN, comparison of traditional
thermocouples and data loggers for simplified temperature
GRIFFIS, CARL L., survival of Listeria monocytogenes
monitoring using shellstock oysters as a model, 268
inoculated onto environmental sampling sponges stored at
4°C, 332 JENSON, IAN, tool to assist understanding of routine
microbiological monitoring results of sheep carcasses, 428
GRIFFITHS, MANSEL, frequency and type of food safety
KIERMEIER, ANDREAS, tool to assist understanding
infractions in food establishments with and without certified
of routine microbiological monitoring results of sheep
food handlers, 840
carcasses, 428
GRONVALL, MARIE, a comparison of hand and machine
KILONZO-NTHENGE,A., consumer storage period and
dishwashing from a hygienic standpoint, 272
temperature for peanut butter and their effects on survival
HAKANSON, HAKAN, a comparison of hand and machine of Salmonella and Escherichia coli 0157:H7, 787
dishwashing from a hygienic standpoint, 272
KIRNEISEN, KIRSTEN A., isolation and infectivity of
potential foodborne viral pathogens by immunomagnetic
HANNON, SHERRY J., prevalence and risk factor
capture, 564
investigation of Campylobacter species in retail ground beef
from Alberta, Canada, 780 KNIEL, KALMIA E., isolation and infectivity of potential
foodborne viral pathogens by immunomagnetic capture, 564
HARTMAN, JIM, thoughts on today’s food safety...a call for
a new surveillance system for sporadic foodborne illness KOVACS, DAN, contamination prevention and response
using a weight-loss web site, 472 related to fresh and fresh-cut produce: an expert
perspective on the farmer decision making process, 488
HIRNEISEN, KIRSTEN A., isolation and infectivity of
potential foodborne viral pathogens by immunomagnetic KUEHM, JEFF, general interest paper — control of Salmonella
capture, 564 in low-moisture foods |: minimizing entry of Salmonella
into a processing facility, 342; control of Salmonella in low-
HONTZ, LLOYD, assuring the safety of not ready-to-eat moisture foods Il: hygiene practices to minimize Salmonella
(NRTE) products: industry guidelines for validation of contamination and growth—part two of a three-part series,
consumer cooking instructions, 72 435; control of Salmonella in low-moisture foods III: process
validation and environmental monitoring—part three of a
HOOD, SCOTT, general interest paper — control of three-part series, 493
Salmonella in low-moisture foods |: minimizing entry
of Salmonella into a processing facility, 342; control of LARY, JR., R. YALE, survival of Listeria monocytogenes
Salmonella in low-moisture foods II: hygiene practices to inoculated onto environmental sampling sponges stored at
minimize Salmonella contamination and growth—part two 4°C, 332
of a three-part series, 435; control of Salmonella in low-
LEJEUNE, JEFFREY, contamination prevention and
moisture foods Ill: process validation and environmental response related to fresh and fresh-cut produce: an expert
monitoring—part three of a three-part series, 493 perspective on the farmer decision making process, 488
HOOVER, DALLAS G., isolation and infectivity of potential LEVESON, NANCY, general interest paper — re-engineering
foodborne viral pathogens by immunomagnetic capture, 564 the United States food safety system, 571
HUANG,T. , consumer storage period and temperature for LEVINE, JAY F, comparison of traditional thermocouples
peanut butter and their effects on survival of Salmonella and and data loggers for simplified temperature monitoring
Escherichia coli O157:H7, 787 using shellstock oysters as a model, 268
DECEMBER 2009 | FOOD PROTECTION TRENDS 881
LINTON, RICHARD H., special interest report — the retail NIGHTINGALE, KENDRA, special interest series — newly
food safety consortium: a new resource for the retail food developed workshop series on “molecular methods in food
safety community, 644 microbiology”, 80
MACDONELL, REBECCA E., outbreaks associated with NOBLE, SHAWNDELLE, frequency and type of food safety
unpasteurized milk and soft cheese: an overview of infractions in food establishments with and without certified
consumer safety, 21 | food handlers, 840
MACLAURIN, TANYA, assessing management perspectives O’BRYAN, CORLISS A., survival of Listeria monocytogenes
of a safe food-handling label for casual dining take-out food, inoculated onto environmental sampling sponges stored at
620; frequency and type of food safety infractions in food 4°C,, 332
establishments with and without certified food handlers,
PARKER, JASON, contamination prevention and response
840
related to fresh and fresh-cut produce: an expert
perspective on the farmer decision making process, 488
MARCY, JOHN A., survival of Listeria monocytogenes
inoculated onto environmental sampling sponges stored at
PEDIGO,ASHLEY S., characterization of food safety
C332
knowledge, attitudes, and behaviors of adolescents in east
Tennessee, 626
MARTIN, ELIZABETH M., survival of Listeria monocytogenes
inoculated onto environmental sampling sponges stored at PENDLETON, SEAN, survival of Listeria monocytogenes
4°C, 332 inoculated onto environmental sampling sponges stored
at 4°C, 332
MAYER, BRIAN, special interest paper — critical research
needs in food safety microbiology, 857 POST, LAURIE, general interest paper — control of
Salmonella in low-moisture foods |: minimizing entry
MCCURDY, SANDRA M., label instructions and cooking
of Salmonella into a processing facility, 342; control of
times for retail frozen ground beef patties, 335
Salmonella in low-moisture foods II: hygiene practices to
MEYER, JOSEPH, general interest paper — control of minimize Salmonella contamination and growth—part two
Salmonella in low-moisture foods |: minimizing entry of a three-part series, 435; control of Salmonella in low-
of Salmonella into a processing facility, 342; control of moisture foods Ill: process validation and environmental
monitoring—part three of a three-part series, 493; special
Salmonella in low-moisture foods II: hygiene practices to
interest paper — critical research needs in food safety
minimize Salmonella contamination and growth—part two
of a three-part series, 435; control of Salmonella in low- microbiology, 857
moisture foods Ill: process validation and environmental
POTTER,ANDREW, prevalence and risk factor investigation
monitoring—part three of a three-part series, 493
of Campylobacter species in retail ground beef from Alberta,
Canada, 780
MOORMAN, MARK, general interest paper — control
of Salmonella in low-moisture foods |: minimizing entry POWELL, DOUGLAS A., assessing management
of Salmonella into a processing facility, 342; control of perspectives of a safe food-handling label for casual dining
Salmonella in low-moisture foods Ii: hygiene practices to take-out food, 620
minimize Salmonella contamination and growth—part two
of a three-part series, 435; control of Salmonella in low- PURCELL, SARAH, E., food safety labels and education for
moisture foods Ill: process validation and environmental meals-on-wheels participants, 849
monitoring—part three of a three-part series, 493 RAENGPRADUB, SARITA, special interest series — newly
developed workshop series on “molecular methods in food
MORILLE-HINDS, THEODORA, general interest paper —
microbiology”, 80
control of Salmonella in low-moisture foods |: minimizing
entry of Salmonella into a processing facility, 342; control RAMSEY, LISA P., microbiological safety of farmstead
of Salmonella in low-moisture foods II: hygiene practices to cheeses made in the United States and purchased via online
minimize Salmonella contamination and growth—part two shopping, 148
of a three-part series, 435; control of Salmonella in low- RICHARDS, JENNIFER K., characterization of food safety
moisture foods Ill: process validation and environmental knowledge, attitudes, and behaviors of adolescents in east
monitoring—part three of a three-part series, 493; special Tennessee, 626
interest paper — critical research needs in food safety
RICKE, STEVEN C., survival of Listeria monocytogenes
microbiology, 857
inoculated onto environmental sampling sponges stored at
MOYER, BYRON, outbreaks associated with unpasteurized 4°C, 332
milk and soft cheese: an overview of consumer safety, 21 | ROBERTS, KEVIN R., behavioral, normative, and control
beliefs impacts on the intention to offer food safety training
MUNYON, ABBEY, food safety labels and education for
to employees, 21
meals-on-wheels participants, 849
ROTICH, E., consumer storage period and temperature for
NEILL, MARGUERITE, special interest paper — critical peanut butter and their effects on survival of Salmonella and
research needs in food safety microbiology, 857 Escherichia coli O157:H7, 787
882 FOOD PROTECTION TRENDS | DECEMBER 2009
RUSSELL, MARGARET L., prevalence and risk factor TOWNSEND, HUGH G..G., prevalence and risk factor
investigation of Campylobacter species in retail ground beef investigation of Campylobacter species in retail ground beef
from Alberta, Canada, 780 from Alberta, Canada, 780
SAXTON,ARNOLD M., characterization of food safety TSE, TOM, antibacterial activity of a crude chive extract
knowledge, attitudes, and behaviors of adolescents in east against Salmonella in culture medium, beef broth and chicken
Tennessee, 626 broth, 155
SCOTT, VIRGINIA N., assuring the safety of not ready-to- VAUGHN, KATHERINE LS., survival of Listeria
eat (NRTE) products: industry guidelines for validation of monocytogenes inoculated onto environmental sampling
consumer cooking instructions, 72; general interest paper sponges stored at 4°C, 332
— control of Salmonella in low-moisture foods |: minimizing
entry of Salmonella into a processing facility, 342; control WALDNER, CHERYL, prevalence and risk factor
of Salmonella in low-moisture foods II: hygiene practices to investigation of Campylobacter species in retail ground beef
minimize Salmonella contamination and growth—part two from Alberta, Canada, 780
of a three-part series, 435; control of Salmonella in low-
moisture foods III: process validation and environmental WERNERSSON, EVA STAHL, a comparison of hand and
monitoring—part three of a three-part series, 493 machine dishwashing from a hygienic standpoint, 272
SHEBUSKI, JOSEPH, general interest paper — control WHITE, KETERA C., survival of Listeria monocytogenes
of Salmonella in low-moisture foods |: minimizing entry inoculated onto environmental sampling sponges stored
of Salmonella into a processing facility, 342; control of at 4°C, 332
Salmonella in low-moisture foods II: hygiene practices to
minimize Salmonella contamination and growth-—part two WIEDMANN, MARTIN, special interest series — newly
of a three-part series, 435; control of Salmonella in low- developed workshop series on “molecular methods in food
moisture foods III: process validation and environmental microbiology”, 80; special interest paper — critical research
monitoring—part three of a three-part series, 493 needs in food safety microbiology, 857
SIMONNE, AMARAT H., Mexican food safety trends: WILSON, ROBYN S., contamination prevention and
examining the CDC data in the United States from 1990 response related to fresh and fresh-cut produce: an expert
to 2006 perspective on the farmer decision making process, 488
SMOOT, LES, general interest paper — control of Salmonella YANG, HONG, antibacterial activity of a crude chive
in low-moisture foods |: minimizing entry of Salmonella extract against Salmonella in culture medium, beef broth
into a processing facility, 342; control of Salmonella in low- and chicken broth, 155
moisture foods Il: hygiene practices to minimize Salmonella
contamination and growth—part two of a three-part series, YILMAZ, TAYGAN, outbreaks associated with unpasteurized
435; control of Salmonella in low-moisture foods Ill: process milk and soft cheese: an overview of consumer safety, 21 |
validation and environmental monitoring—part three of a
ZACH, LORNA, general interest paper — safety of imported
three-part series, 493
foods, 642
SUMNER, JOHN, tool to assist understanding of routine
microbiological monitoring results of sheep carcasses, 428 ZEMMER, TIFFANI, label instructions and cooking times for
retail frozen ground beef patties, 335
SUPAN, JOHN, comparison of traditional thermocouples
and data loggers for simplified temperatures monitoring
using shellstock oysters as a model, 268 SUBJECT INDEX
SURGEONER, BRAE V., assessing management perspectives
Antibacterial activity, 155
of a safe food-handling label for casual dining take-out food,
620 Campylobacter, 780
SWANINATHAN, BALA, special interest paper — critical
Cheese
research needs in food safety microbiology, 857
farmstead, |48
SYLVESTER,ANNE M., general interest paper — an ounce of soft cheese outbreaks, 21|
prevention, 284
Dishwashing
THOMPSON, SYLVANUS, frequency and type of food safety hand and machine, 272
infractions in food establishments with and without certified
food handlers, 840 Escherichia coli O157:H7, 787
TOCZKO, DARREN F, survival of Listeria monocytogenes Food
inoculated onto environmental sampling sponges stored at handling label, 620
4°C, 332 imported, 642
DECEMBER 2009 | FOOD PROTECTION TRENDS 883
Food safety commentary from the executive director, |4, 70,
adolescents, 626 146, 202, 266, 330, 426, 486, 562, 618, 778, 838
beef, 793 committee, PDG, task force and affiliate council
infractions, 840 mission statements, 868
labels and education, 849 executive board highlights, 224, 707
measures on Food Network, 16 executive board response to committee
microbiology, 857 recommendations, 733
retail, 644 highlights from the IAFP rapid response symposium:
training, 2| Salmonella in peanut products understanding the
US system, 571 risk and controlling the process, 446
highlights from the Dubai international food safety
Foodborne illness, 472, 793
conference, 28]
Ground beef highlights from the IAFP raw milk consumption: an
patties, 335 emerging public health threat symposium, 356
retail, 780 IAFP gold sustaining member profiles, 360
IAFP’s fourth European symposium on food safety
immunomagnetic capture, 564 abstracts, 84
Listeria monocytogenes, 332 highlights, 37
IAFP’s fifth European symposium on food safety
Mexican food highlights, 862
safety trends, 204 notification of proposed amendments to the IAFP
Constitution, 355
Microwave ovens, 77 perspectives from your president, |2 , 68, 144, 200,
Not-ready-to-eat (NRTE) products, 72 264, 328, 424
secretary election announcement, 279
Peanut butter, 787 secretary election, 82, 162
special interest report — the retail food safety
Prevention, 284
consortium: a new resource for the retail food
Produce safety community, 644
fresh and fresh-cut, 488 sustaining members, 9, 65, 141, 197, 261, 325, 421,
481,557,61737,3 , 833
Salmonella, 155, 342, 435, 493, 787 thoughts on today’s food safety, 472
Vickie’s view from your president, 484, 540, 616,
Sheep carcasses, 428
776, 836
Temperature monitoring, 268
IAFP annual meeting
Unpasteurized milk activities, 301,395
outbreaks, 21 | award winners, 388, 652
Black Pearl award winner, 671
INDEX OF IAFP
call for award nominations, 40, 746, 800, 864
Food Protection Trends Departments committee meetings, 389, 710
advertising index, 52, 129, 185, 248, 310, 407, 464, committee minutes, 710
542, 597, 760, 817, 879 event information, |7 8, 240, 302, 396
coming events, 51, 127, 183, 246, 308, 406, 462, exhibitors, 245, 402, 741
540, 594, 759, 816, 878 general information, 125, 181,243, 300, 394
industry products, 47, 120, 172, 231, 292, 384, 456, IAFP 2009 in review, 648
534, 590, 756, 813,875 Ivan Parkin lecture, 176, 236, 296, 390, 673
new members, 42, 114, 164, 226, 286, 378, 450, John H. Silliker lecture, 176, 237, 297, 391,675
526, 580, 750, 808, 870 minutes of the 96th annual business meeting, 708
what's happening in food safety, 43, 116, 166, 228, networking opportunities, 124, 180,242
289, 380, 452, 530, 586, 753, 810, 871 preliminary program, 239, 299, 393
Journal of Food Protection, table of contents, 53, 130, proposed symposia vopics and roundtables, |7 7
186, 249, 311,409, 468, 546, 601, 761,821, 886 session summaries, 683
silent auction results, 738
a note from the scientific editor, 3 special contributors and sponsors, 238, 298, 392,
audiovisual library listing, 97,510 682
call for secretary nominations, 579, 749 student travel scholarships, 679
884 FOOD PROTECTION TRENDS | DECEMBER 2009
INDEX OF ADVERTISERS Ecolab Inc., 137
3M Microbiology, 255, 319, 553, 607, 765 Hong Kong Polytechnic University, 383
Advanced Instruments, Inc., 235, 283, 415, 578, 825 Idaho Technology Inc., 223, 377
Aemtek, Inc., 210, 341, 434, 647
Matrix MicroScience, Back Cover, Issue 2; 161, 189, 257, 354,
ASM Press, 792 Back Cover, Issue 7; Back Cover, Issue 8; Inside Front
Cover, Issue 9; Inside Front Cover, Issue 10; Inside Front
BD Diagnostics, 135, 191, Inside Front Cover, Issue 5; 317, Cover, Issue | 1; Back Cover, Issue 12
Inside Front Cover, Issue 7; 475, 551, 609, 767
MicroBiologics, Inc., 225, 321
BioControl Systems, Inc., Back Cover, Issue |; 509, 577, 745,
769, 827
Nasco, 310, 434, 524
bioMérieux, 359
Quality Management, Inc., 61, 193, 387, 539, 748, 829
DNV, 646
Springer, 376
DuPont Qualicon, Back Cover, Issue 3; Inside Front Cover,
Issue 4; Back Cover, Issue 6; Back Cover, Issue 9; Back Strategic Diagnostics Inc., Back Cover, Issue 4; Inside Front
Cover, Issue 10; Back Cover, Issue | | Cover, Issue 6
Q:What’s the safe minimum
cooking temperature
for a turkey?
QO: What’s the safe way to
defrost a turkey?
Q: How long should you
keep leftovers?
aS hoe toes poses important tips on how to have a safe and tasty Holiday feast,
recipes, and fun activities for kids at HolidayFoodSafety.org
©2009 Partnership for Food Safety Education. All Rights Reserved.
DECEMBER 2009 | FOOD PROTECTION TRENDS 885