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Hotel apologizes for illness outbreak
February 10, 2006
FOX Chicago
The Drake hotel is apologizing for the virus that sickened dozens of guests.
FOX Chicago News has learned the sickness may be more widespread than first thought.
Health officials say 175 guests and employees got sick last weekend, but they expect the final count to be closer to 200.
Most of the victims were guests at a fundraiser on Feb. 3.
About a dozen had to be treated at hospitals.
The woman who organized the event says The Drake management has done little so far to reach out to those who fell ill.
Health officials don't know where the virus originated, only that it made its way into food served at the hotel.
The Drake has scrubbed its kitchens, rooms and reviewed food-handling procedures with all of its employees.

Raw milk sales against the law in Miss.
February 11, 2006
The Clarion-Ledger
Jack Sunn
Q: Jack, I've been trying to find someone in the metro area who sells milk directly from a cow; for example, a local dairy farm that will sell directly to the consumer or someone who raises cows. Can you help me? - Lactose Free
A: The Mississippi Department of Health doesn't allow the sale of raw milk in this state. "It's against the law," said Bill Herndon, an agricultural extension service economist at Mississippi State University. "People who like to drink raw milk think that pasteurization makes the milk bad or lowers the quality. All that does is kill the bugs."
Pasteurization is the process of heating milk to kill viruses and bacteria. In fact, Herndon said he'd just returned from an Atlanta conference where raw milk sales were discussed. Only 10 states allow it (Kansas, Oklahoma, Massachusetts, Minnesota, Missouri, Nebraska, South Dakota, Texas, Utah and Vermont). Eight of the 10 have reported food-borne outbreaks which were traced back to raw milk. Twelve states allow "cow sharing," in which you purchase part of a cow, so you're legally drinking raw milk from your own cow and not buying it from a farmer. Those states are Arizona, California, Connecticut, Delaware, Idaho, Maine, New Hampshire, New Mexico, New York, Pennsylvania, South Carolina and Washington. Seven have reported outbreaks tracked back to raw milk, Herndon said. Sorry.

UNITED STATES: FSIS plans a public meeting on February 23 to discuss post-harvest reduction of bacterial pathogens in poultry.
Source of Article:
The Agriculture Department¡¯s Food Safety and Inspection Service (FSIS) will hold a public meeting on ¡°Advances in Post-Harvest Reduction of Salmonella in Poultry¡± on Thursday, Feb. 23, 2006 from 9:00 a.m. to 5:30 p.m. EST and Friday, February 24, 2006 from 8:30 a.m. to 1:00 p.m. EST in Atlanta, Ga. FSIS said the meeting will consist of presentations on research and practical experiences aimed at reducing the presence of Salmonella and other enteric microorganisms in poultry slaughter and processing. On-site registration will begin one-half hour before the start of the meeting each day. FSIS encourages pre-registration for these meetings. Participants can register on-line at Meat-processing industry professionals can participate via telephone (888) 455-1942, Passcode: postharvest). For meeting information contact Dr. Patty Bennett at (202) 205-0296

Scientists develop lactic acid as mycotoxin fighters
By Ahmed ElAmin
Source of Article:
13/02/2006 - Common grade lactic acid bacteria (LAB) from grain, malting, brewing and cereal processing could be a cheap and natural means of reducing deadly mycotoxins in grains, according to scientists in Ireland. The project has the potential to provide industry with an eco-friendly means of fulfilling the EU's new legislative requirements for the reduction of mycotoxin content in cereal-based products. The levels of chemical preservatives permitted in bakery products in Europe have recently been reduced, according to Biotechnology Ireland, a research network reporting on government and EU research in the sector. "Hence the industry will need alternative methods to prevent mould growth and extend shelf life of their products to remain competitive," the network stated in reporting on the research. "This technology offers a natural way to improve the quality, safety and shelf life of cereal-based products." Mycotoxins are produced by the Fusarium fungi, a serious problem in the cereal food and feed chain. Mycotoxins cause serious illness and immunosuppression in humans and animals as well as resulting in losses for grain producers and food processors. The loss due to even a mild attack of Fusarium can be as high as 25 per cent, in addition to the contamination of the crop with mycotoxins, according to Biotechnology Ireland. Mycotoxins can form at any time during the supply chain.
more information

Popular Restaurant Being Investigated In Salmonella Cases
Source of Article:

Several cases of salmonella have been confirmed by the Cuyahoga County Board of Health, and now officials are investigating a popular restaurant in connection with the food poisoning. Corky and Lenny's in Woodmere is open for business, but officials at the board of health say 11 cases of salmonella originated at the deli over the past three weeks, NewsChannel5 reported. Corky and Lenny's has been in business for 50 years. The board of health and restaurant owner Kenny Kurland say that this is an isolated incident, but one that needs to be thoroughly investigated. The restaurant is cooperating with health investigators, who say the bacteria would have come from contaminated food, which might have been caused by temperature control, improper cooking time or been passed to or from the hands of a cook or restaurant worker. The health experts say they look for common denominators to find and fix the problem. "We always are logging in that data and we start to see a trend," said county health commissioner Terry Allan. "We start to see associations between locations and people that were in the same party or were at a similar event, or were at a location within a discreet time period -- and we start to get suspicious."

The health department said the salmonella may likely have come from some matzo ball soup, but they are still checking other food samples to make sure. Kurland said, "We're cooperating in any way we can. We have been in business for 50 years and our customers know we do everything the right way. We stand by our track record and our great reputation." The health department said this remains an open investigation, but there have been no further reports of any illnesses.

___General Food Safety News____

02/13. A disgrace to activism
02/13. State investigating cleaner that looks like a sports drink
02/13. Raw milk sales against the law in Miss.
02/13. CVS finds bottles of juice that may have been tampered with
02/13. Undercooked food served to pre-school kids
02/13. Duck! New food bureaucracy looms
02/13. Enforcing UK food labeling law – in Perspective
02/12. Splash, spray parks get new health rules
02/12. Aspartame as a possible carcinogen
02/12. FDA to hold meeting for Codex comments
02/12. Japan's ruling party sending inspection team to U.S. beef fa
02/12. FSIS to hold post-harvest salmonella meeting
02/12. Scientists develop lactic acid as mycotoxin fighters
02/11. McDonald's: Fries Have Potential Allergens
02/11. US beef on sale in Taiwan after ban lifts
02/11. Salmonella Level Slashed
02/11. US Air Force Adopts New Web-Based Food Safety Training Program
02/11. Ciguatera: The hidden danger of grouper and other reef fish
02/10. Limits on the Table for Food Warning Signs
02/10. E.coli inquiry official named
02/10. EU: Use of beef bones in gelatine ruled to be safe
02/10. Japan to test 45 cattle for BSE after discovering illegal fe
02/10. Tyson demands apology from Japanese opposition party
02/10. Industry backs WTO GM ruling against EU
02/10. FPA: WTO Decision on EU Approval Process for Biotech Foods
02/10. Hokkaido cow with BSE was fed meat-and-bone meal
02/10. Food Microbiology Research Conf moved to a new time & pl
02/10. Canada needs a smarter food regulatory system
02/10. New case of transfusion-associated vCJD in the UK
02/10. Greater assurance on food safety for consumers
02/10. Something in the mix
02/10. Food inspectors targeting oysters
02/10. Japan Ag Official: US Must Explain Cattle With BSE Symptoms
02/10. Irradiation Resumes as SureBeam Plant Reopens
02/10. Food irradiation may start to take off
02/10. Enforcing UK Food Labeling Law – in Perspective
02/10. Quotable Quotes
02/09. Latest FSA News published and online
02/09. US: Woman finds mouse in can of Campbell’s soup
02/09. China joins ban of pork from three countries due to dioxin
02/09. FSIS to Hold Post-Harvest Salmonella Meeting
02/09. Tesco labels 'ludicrous' say allergy group
02/09. 5 things you need to know about food allergies
02/09. Hokkaido cow with BSE was fed meat-and-bone meal
02/09. Europe's biotech food ban must end
02/09. Zambia's GM food fear traced to UK
02/09. R-CALF returns to federal court
02/09. Large haul of bathtub cheese in Riverside County
02/09. The end of the pie police: Province loosens food inspection
02/09. EU Plans No Shift on Genetically Modified Foods
02/09. 45 Japan Cows Suspected of Having Mad Cow
02/09. Senate Votes 46-2 To Get Tougher On Raw Milk
02/08. GM food safety fear 'based on distortion'
02/08. Smart Labels to Ensure Food Safety for Olympics
02/08. Food Safety at the top of the agenda
02/08. [S. Africa] New food safety initiative launched
02/08. France discovers new case of mad cow disease
02/08. US-Beef
02/08. Irish attitudes to food safety more positive than European a
02/08. Senate passes measure requiring licensing of cow share
02/08. EU:Contaminated Zinc Sulphate Contains Massive Levels of Tox
02/08. PM: Japan Will Not Lower Beef Standards
02/08. U.S. TESTS 605,000 CATTLE FOR BSE
02/08. PERSPECTIVE: Consumer perception of food safety
02/08. Board reviews anaphylaxis policy
02/08. Tracking Food Products From Farm To The Fork
02/08. Audit says health inspections lacking in hotels, restaurants
02/08. Get the latest tips on egg safety
02/08. Guidelines update requirements for chilled food processors
02/08. Consumers concerned about food safety
02/08. Couple celebrate with 50-year-old tinned chicken
02/07. Rapid Alert System for Food and Feed (RASFF)
02/07. CJD (new var.) Update 2006 (02)
02/07. USDA OIG releases BSE surveillance program audit
02/07. Meat inspection ser fee” actually food safety tax says AMI
02/07. Tainted food and open records in Utah
02/07. Is your salad safe?
02/07. Teen pleads not guilty in food tampering case
02/07. Be on germ guard to protect self, family
02/07. School of Medicine awarded national grant to lead food safet
02/07. Ensuring food safety: Inspectors job to keep flies out of so
02/07. Purveyor pride violates Meat Inspection Act
02/07. WTO condemns EU over GMO moratorium : diplomats
02/07. OIE proposes easing curbs on beef trade, Japanese opposed
02/07. Mad cow proteins also maintain stem cells
02/07. Keep out the bad as you embrace the good of fruit
02/07. Nail found in snack food
02/07. Five measures to safeguard food and drug safety of the publi
02/07. PM: Japan will not lower beef safety standards to suit US
02/07. Florida Food Handlers Finally Get Online Training
02/07. UMass leads team improving food and animal safety
02/07. China vows to widen food safety surveillance network by 2010
02/07. Student health depends on food safety
02/07. Relief for victims of dioxin-laden cooking oil
02/07. First U.S. beef lands in Taiwan on Thursday
02/07. Japanese consumers oppose rapid reopening of market to U.S.
02/07. Excessive aflatoxin levels found in UK spice
____Outbreak News______
02/13. Investigation after students faced stomach sickness

02/13. Date for Salmonella case

02/13. Hotel apologizes for illness outbreak

02/13. Virus outbreak at U of G declared over: director

02/13. 3 kids ill after eating off road

02/13. Canadian women fall victim to food poisoning

02/10. Popular Restaurant Being Investigated In Salmonella Cases


02/10. Six Chinese die of food poisoning during Spring Festival

02/10. Man dies eating puffer fish

02/10. Grower wasn't part of hepatitis inquiry

02/10. Popular deli linked to salmonella cases

02/10. Police: Grape juice that sickened parishioners was tainted

02/10. Swedish patients and Italian salami

02/09. UK reports third 'mad cow' case from transfusion

02/09. Nearly 150 hotel guests get sick

02/09. 1,000 affected by food poisoning in Anjar

02/09. Virus outbreak waning at university

02/08. Restaurant keeps virus under control

02/08. Illness from area restaurant renews focus on health standard

02/08. 10 Valley hepatitis A cases confirmed

02/08. Conroy's may face five compo claims over food poisoning death

02/07. Gastroenteritis at a University in Texas

02/07. Evidence of bacteria found in cooked rice

02/07. Grape juice sickens Darien parishioners

02/07. Hepatitis scare in Valley

02/07. Staff may have spread Carrabba's illness

02/07. Teen slowly recovers from rare poisoning

02/07. Fatal Allergy

02/07. Home-Canned Stew Leads To Botulism

02/07. Criminal case opened over children intestinal infection in A

02/07. Hundreds sick from Lansing Carrabba's

____USDA/FDA News ______


__ Current Job List______

02/13. QA Manager - GA-Atlanta Metro Area

02/13. Quality Assurance Specialist - East Hanover, NJ

02/13. MN-Minneapolis-Quality Control Manager

02/13. International Supply Quality Assurance Manager - Miami, FL

02/09. Manager of Quality Systems - Topeka, KS



02/08. Quality Systems Manager - South Bend, IN

02/08. Quality Assurance Technician - Fresno, CA


02/08. Food Safety Manager - Union City, TN

02/08. Microbiology Technician - WI-Madison

02/07. Quality Assurance Manager - Forrest City, AR

02/07. Sr. Microbiology Lab. Technician - Hackettstown, NJ

02/07. QC Manager - Sunnyvale, CA

02/07. Quality Assurance Technician - King of Prussia, PA

5 things you need to know about food allergies
Millions of consumers in the U.S. suffer from bad reactions. ¡®Today¡¯ food editor Phil Lempert discusses what you should know

By Phil Lempert
"Today" Food Editor
Dec. 8, 2005

Source of Article:

Millions of Americans are affected by food allergies, but up until now ingredient listings on packages have not been complete enough for consumers to avoid accidental ingestion of foods that may make them very ill or are even life-threatening.

In fact, according to the Food Allergy and Anaphylaxis Network, more than 11 million consumers suffer from food allergies, and those allergies are the leading cause of anaphylaxis outside the hospital setting, accounting for an estimated 30,000 emergency room visits and 2,000 hospitalizations annually. In addition, it¡¯s estimated that as many as 200 people die each year from food allergy-related reactions.

Food allergies are nothing to be ashamed of, and especially for teens who may think it "un-cool" to discuss something this mundane to their friends, it is critical that we raise the level of awareness of this terrible affliction without attaching a social stigma. The key is communication. And communication without embarrassment or shame.

It is estimated that 1.5 million people in the US have a severe allergic reaction to peanuts and that 50 to 100 people die every year as a result of the allergy. You should know the signs of a food allergy, and be prepared; warning signs may include wheezing, hives, a skin rash, vomiting, difficulty breathing, drop in blood pressure, loss of consciousness or going into shock. Immediately contact a doctor or call 911.

According to the Food and Drug Administration, currently there are no cures for food allergies, and the only successful method to manage these allergies is to avoid foods that contain the causative proteins.

Get your Food Allergy Buddy Card
To get your FREE TODAY Show Food Allergy Buddy card just go to:

The 5 things you need to know about food allergies

More than 11 million Americans suffer from food allergies, and predictions are that the incidence of food allergies is on the increase.
Eight food groups account for 90 percent of allergic reactions. They include peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat. There are a myriad of other things that can cause allergies for some people, including food additives such as aspartame or sulfites, or even genetically modified produce.
There are ways in which a label can state that it has possible allergens. This can be stated as "Contains _________" with the allergen listed in immediate proximity to the ingredient declaration. For example, "Contains soy and milk." Or an ingredient that contains one of the Major Food Allergens can contain an asterisk referring the consumer to a statement of explanation. For example, "whey" would be listed as "whey*" and would be followed by "*milk" after the complete ingredient declaration. Ingredients: Sugar, chocolate, whey*, coconut, *milk.
The Food Allergen Labeling and Consumer Protection Act of 2004 requires that food ingredient statements identify in common language that an ingredient is itself, or is derived from, one of the eight main food allergens (peanuts, tree nuts, fish, Crustacea, eggs, milk, soy, and wheat), or is gluten (from rye, barley, oats, and triticale). Foods that contain a protein of one of these major food allergens will also appear on the label if they are contained in a flavor.
Look for ¡°hidden¡± sources. Be careful of cross-contamination, this can happen in a toaster, griddle, oven, on plates and even, as we saw recently, from a kiss. Many vitamins and medications can contain allergens in their additives. Always check with your doctor and pharmacist to make sure they prescribe those that are safe. Some flavored coffees, teas and other beverages may contain a cereal protein which contains gluten. Always read those ingredient labels.

?Biggest fallacy regarding food allergy labels
All labels adhere to these guidelines already. Keep in mind that FALCPA won't be enforced until January 2006. Be sure to read all labels carefully and be on the lookout for scientific or unclear terms (i.e., "casein" for milk, or "albumin" for egg) until the food industry becomes compliant with this new law. One glitch in the new law is that it does not require food companies to list on their labels ¡°gluten¡±; FDA says that by 2008 they will determine the exact definition.

Eating out can be a nightmare
One of the most awkward and embarrassing aspects of having food allergies is going to a restaurant and communicating which ingredients are problematic. We've all seen a waiter rolling their eyes, disgruntled that they have to do a bit more work and fight with the kitchen. Then your food comes out ? and it's wrong! Then you have to wait and watch everyone else eat while your "special" food is being prepared.

Tips for the holidays: The holiday season can sometimes be a challenge as many holiday treats can contain surprise ingredients, especially homemade baked goods that may contain peanuts or milk. Here¡¯s our list of simple tips to minimize risks without putting a damper on the holiday fun:

Alert holiday party hosts about your food allergy and clarify all ingredients used to prepare foods.
Avoid dishes with sauces or myriad ingredients; these may contain hidden ingredients.
Eat before attending special events in case the foods that are served contain allergens.
If you are entertaining those who do have food allergies, use designated cookware and utensils to avoid cross contamination.
Stress to family and friends that food allergies are serious ? reactions can be fatal.
We've developed a simple tool for you to communicate effectively every time ? and everywhere ? you eat out. It's FREE, it's SIMPLE to use, and you print it out yourself. It¡¯s the TODAY Show Food Allergy Buddy Card.

In a matter of seconds you can check off any foods you would like to avoid in the preparation of your meal. Then, print out as many cards as you like and hand them to your waiter when you place your order. There¡¯s no cost for the service or the cards, which are available in adult and children¡¯s designs.

Journal of Food Protection
2006. Feb. Issue

to see the abstract, click on here

Prevalence and Characterization of Escherichia coli O157 Isolates from Minnesota Dairy Farms and County Fairs. SEONGBEOM CHO, JEFFREY B. BENDER, FRANCISCO DIEZ-GONZALEZ, CHARLES P. FOSSLER, CRAIG W. HEDBERG, JOHN B. KANEENE, PAMELA L. RUEGG, LORIN D. WARNICK, and SCOTT J. WELLS, pages 252?259.

Escherichia coli O157 and non-O157 Shiga Toxin?Producing Escherichia coli in Fecal Samples of Finished Pigs at Slaughter in Switzerland. M. KAUFMANN, C. ZWEIFEL, M. BLANCO, J. E. BLANCO, J. BLANCO, L. BEUTIN, and R. STEPHAN, pages 260?266.

Influence of Punctures, Cuts, and Surface Morphologies of Golden Delicious Apples on Penetration and Growth of Escherichia coli O157:H7. PEYMAN FATEMI, LUKE F. LaBORDE, JOHN PATTON, GERALD M. SAPERS, BASSAM ANNOUS, and STEPHEN J. KNABEL, pages 267?275.

Transformation of Escherichia coli K-12 with a High-Copy Plasmid Encoding the Green Fluorescent Protein Reduces Growth: Implications for Predictive Microbiology. T. P. OSCAR, K. DULAL, and D. BOUCAUD, pages 276?281.

Validated PCR Assay for the Routine Detection of Salmonella in Food. N. S. BANSAL, V. GRAY, and F. McDONELL, pages 282?287.

Prevalence of Multidrug-Resistant Salmonella on Ready-to-Eat Betel Leaves (Paan) and in Water Used for Soaking Betel Leaves in North Indian Cities. BHOJ RAJ SINGH, MOHAN SINGH, PREETAM SINGH, N. BABU, MUDIT CHANDRA, and RAVI KANT AGARWAL, pages 288?292.

Pathogen Reduction in Unpasteurized Apple Cider: Adding Cranberry Juice To Enhance the Lethality of Warm Hold and Freeze-Thaw Steps. STEVEN C. INGHAM, ERICA L. SCHOELLER, and REBECCA A. ENGEL, pages 293?298.

Diversity of flaA Genotypes among Campylobacter jejuni Isolated from Six Niche-Market Poultry Species at Farm and Processing. C. VanWORTH, B. A. McCREA, K. H. TONOOKA, C. L. BOGGS, and J. S. SCHRADER, pages 299?307.

Growth of Aeromonas hydrophila in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 4 and 12¡ÆC. DEMETRIOS K. PAPAGEORGIOU, DIMITRIOS S. MELAS, AMIN ABRAHIM, and APOSTOLOS S. ANGELIDIS, pages 308?314.

A Chromogenic Plating Medium for the Isolation and Identification of Enterobacter sakazakii from Foods, Food Ingredients, and Environmental Sources. L. RESTAINO, E. W. FRAMPTON, W. C. LIONBERG, and R. J. BECKER, pages 315?322.

Efficiency of Sodium Hypochlorite, Fumaric Acid, and Mild Heat in Killing Native Microflora and Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus Attached to Fresh-Cut Lettuce. NOZOMI KONDO, MASATSUNE MURATA, and KENJI ISSHIKI, pages 323?329.

Efficacy of Home Washing Methods in Controlling Surface Microbial Contamination on Fresh Produce. AGNES KILONZO-NTHENGE, FUR-CHI CHEN, and SANDRIA L. GODWIN, pages 330?334.

Attributing Risk to Listeria monocytogenes Subgroups: Dose Response in Relation to Genetic Lineages. YUHUAN CHEN, WILLIAM H. ROSS, MICHAEL J. GRAY, MARTIN WIEDMANN, RICHARD C. WHITING, and VIRGINIA N. SCOTT, pages 335?344.

Enhancing Inactivation of Staphylococcus aureus in Skim Milk by Combining High-Intensity Pulsed Electric Fields and Nisin. ANGEL SOBRINO-LOPEZ and OLGA MARTIN-BELLOSO, pages 345?353.

Antimicrobial Activities of Tea Catechins and Theaflavins and Tea Extracts against Bacillus cereus. MENDEL FRIEDMAN, PHILIP R. HENIKA, CAROL E. LEVIN, ROBERT E. MANDRELL, and NOBUYUKI KOZUKUE, pages 354?361.

Inactivation of Saccharomyces cerevisiae and Polyphenoloxidase in Mango Nectar Treated with UV Light. JOSE A. GUERRERO-BELTRAN and GUSTAVO V. BARBOSA-CANOVAS, pages 362?368.

Supercritical Carbon Dioxide Extraction of Compounds with Antimicrobial Activity from Origanum vulgare L.: Determination of Optimal Extraction Parameters. S. SANTOYO, S. CAVERO, L. JAIME, E. IBANEZ, F. J. SENORANS, and G. REGLERO, pages 369?375.

Development of Pulsed UV Light Processes for Surface Fungal Disinfection of Fresh Fruits. MANUEL C. LAGUNAS-SOLAR, CECILIA PINA, JAMES D. MacDONALD, and LINDA BOLKAN, pages 376?384.

Rapid, Specific, and Sensitive Detection of Spoilage Molds in Orange Juice Using a Real-Time Taqman PCR Assay. KAI WAN, AHMED E. YOUSEF, STEVE J. SCHWARTZ, and HUA H. WANG, pages 385?390.

Production of Biogenic Amines by Lactic Acid Bacteria: Screening by PCR, Thin-Layer Chromatography, and High-Performance Liquid Chromatography of Strains Isolated from Wine and Must. ANTONELLA COSTANTINI, MANUELA CERSOSIMO, VINCENZO DEL PRETE, and EMILIA GARCIA-MORUNO, pages 391?396.

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine. A. MARCOBAL, P. J. MARTIN-ALVAREZ, M. C. POLO, R. MUNOZ, and M. V. MORENO-ARRIBAS, pages 397?404.

Hot Boning of Intact Carcasses: A Procedure To Avoid Central Nervous System Self-Contamination in Beef and Beef Products. OLE-JOHAN R¨ªTTERUD, CHRIS R. HELPS, TIM J. HILLMAN, ALAN V. FISHER, DAVE HARBOUR, HALUK ANIL, and TRULS NESBAKKEN, pages 405?411.

Research Note: Multiplex Real-Time PCR Detection of Heat-Labile and Heat-Stable Toxin Genes in Enterotoxigenic Escherichia coli. MICHAEL A. GRANT, JINXIN HU, and KAREN C. JINNEMAN, pages 412?416.

Research Note: Colonizing Capability of Campylobacter jejuni Genotypes from Low-Prevalence Avian Species in Broiler Chickens. B. A. McCREA, K. H. TONOOKA, C. VanWORTH, E. R. ATWILL, and J. S. SCHRADER, pages 417?420.

Research Note: Measurement of Campylobacter Numbers on Carcasses in British Poultry Slaughterhouses. M. L. HUTCHISON, L. D. WALTERS, V. M. ALLEN, G. C. MEAD, and M. HOWELL, pages 421?424.

Research Note: Application of Distilled White Vinegar in the Cloaca To Counter the Increase in Campylobacter Numbers on Broiler Skin during Feather Removal. M. E. BERRANG, D. P. SMITH, and A. HINTON JR., pages 425?427.

Research Note: A Solid Agar Overlay Method for Recovery of Heat-Injured Listeria monocytogenes. ZHINONG YAN, JOSHUA B. GURTLER, and JEFFREY L. KORNACKI, pages 428?431.

Research Note: Acidified Sodium Chlorite Treatment for Inhibition of Listeria monocytogenes Growth on the Surface of Cooked Roast Beef. RICHELLE L. BEVERLY, MARLENE E. JANES, and GRADY OLIVER, pages 432?435.

Research Note: Prevalence and Genetic Characterization of Listeria monocytogenes in Retail Broiler Meat in Estonia. KRISTI PRAAKLE-AMIN, MARJA-LIISA HANNINEN, and HANNU KORKEALA, pages 436?440.

Research Note: Incidence of Enterohemorrhagic Escherichia coli, Escherichia coli O157, Salmonella, and Listeria monocytogenes in Retail Fresh Ground Beef, Sprouts, and Mushrooms. M. SAMADPOUR, M. W. BARBOUR, T. NGUYEN, T.-M. CAO, F. BUCK, G. A. DEPAVIA, E. MAZENGIA, P. YANG, D. ALFI, M. LOPES, and J. D. STOPFORTH, pages 441?443.

Research Note: Radiation Processing To Ensure Safety of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus): Optimization of Dose for the Elimination of Salmonella Typhimurium and Listeria monocytogenes. V. S. DHOKANE, S. HAJARE, R. SHASHIDHAR, A. SHARMA, and J. R. BANDEKAR, pages 444?448.

Research Note: Identification and Sequence Analysis of Hepatitis A Virus Detected in Market and Environmental Bivalve Molluscs. ALESSIA MACALUSO, ANNARITA PETRINCA, LUIGI LANNI, STEFANO SACCARES, SONIA AMITI, ROSANNA GABRIELI, and MAURIZIO DIVIZIA, pages 449?452.

Research Note: Cloth-Based Hybridization Array System for the Detection and Identification of Ruminant Species in Animal Feed. JENNIFER ARMOUR and BURTON W. BLAIS, pages 453?458.

Review: Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products. JACQUES H. HOUBEN and FRITS ECKENHAUSEN, pages 459?468.