Food Protection Trends - December 2008 - 951

EUSTACE, IAN, knife sanitizing in abattoirs: the effectiveness of current and alternative practices, 712 FLICK JR., GEORGE J., alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7, 380; microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure, 96 GABLE, ROBERT K., on-site interview of New England gardeners to assess food safety knowledge and practices related to growing and handling of home grown fresh fruits and vegetables, 115 GALTON, DAVID M., raw milk consumption beliefs and practices among New York state dairy producers, 184 GOODRIDGE, LAWRENCE D., an integrated assay for rapid detection of Escherichia coli O157:H7 on beef samples, 468 GRANATA, LINDA ANKENMAN, microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure, 96; alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7, 380 HANDLEY, DAVID, on-site interview of New England gardeners to assess food safety knowledge and practices related to growing and handling of home grown fresh fruits and vegetables, 115 HARRIS, CRAIG K., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 HESHAN, TIAN, third-party certification of agroproducts in China: a study of agro-product producers in Guangzhou, Shenzhen, Hangzhou and Qingdao, 765 HIGGINS, MARY MECK, food safety awareness: concerns, practices, and openness to change of college students with health and non-health majors, 585 HIRSCH, DIANE WRIGHT, on-site interview of New England gardeners to assess food safety knowledge and practices related to growing and handling of home grown fresh fruits and vegetables, 115 HONGPING, FAN, third-party certification of agro-products in China: a study of agro-product producers in Guangzhou, Shenzhen, Hangzhou and Qingdao, 765 HOWELLS, AMBER D., food safety training requirements and food handlers’ knowledge and behaviors, 192; food safety training and foodservice employees’ knowledge and behavior, 252 JAHNCKE, MICHAEL L., detection and enumeration of Listeria monocytogenes in refrigerated and frozen seafood products, 248 JENSON, IAN, controlling Staphylococcus aureus on beef and sheep carcasses in Australia, 652; knife sanitizing in abattoirs: the effectiveness of current and alternative practices, 712 KARNS, SHAWN A., food safety practices of meat slaughter plants: findings from a national survey, 26; adoption of interventions to improve food safety at meat and poultry processing plants in the United States, 917 KAYLEGIAN, KERRY E., raw milk consumption beliefs and practices among New York state dairy producers, 184 KHAITSA, MARGARET LOY, characterization of 386 non-typhoidal salmonellosis cases in North Dakota from 2000 to 2005, 304 KING, STUART, a review of the developments in the regulation of poultry processing to incorporate HACCP in New South Wales, Australia, 16 KINNERK, RITA, hand hygiene in the food industry: resolving an enigma? 568 KNIGHT, ANDREW J., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 LAPINSKI, MARIA K., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 MAGEL, RHONDA, characterization of 386 nontyphoidal salmonellosis cases in North Dakota from 2000 to 2005, 304 MCCURDY, SANDRA M., incorporation of music in a food service food safety curriculum for high school students, 107 DECEMBER 2008 | FOOD PROTECTION TRENDS 951
Food Protection Trends - December 2008

Table of Contents for the Digital Edition of Food Protection Trends - December 2008
