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for illness outbreak
February 10, 2006
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
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.
sales against the law in Miss.
February 11, 2006
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.
USDA TO DISCUSS
UNITED STATES: FSIS plans a public meeting on February 23 to discuss post-harvest
reduction of bacterial pathogens in poultry.
Source of Article: http://www.meatnews.com/index.cfm?fuseaction=Article&artNum=11072
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 www.fsis.usda.gov. Meat-processing industry professionals
can participate via telephone (888) 455-1942, Passcode: postharvest).
For meeting information contact Dr. Patty Bennett at (202) 205-0296
develop lactic acid as mycotoxin fighters
By Ahmed ElAmin
Source of Article: http://www.foodproductiondaily.com/news/ng.asp?n=65777-mycotoxin-biotechnology-antimicrobial
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
Being Investigated In Salmonella Cases
Source of Article: http://news.yahoo.com/s/wews/20060210/lo_wews/3259623
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.
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. USDA TO DISCUSS FOOD-SAFETY ADVANCES
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. 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. NEW ZEALAND REVIEWS FOOD SAFETY
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. E.U. CLAMPS DOWN ON CONTAMINATION
02/07. Excessive aflatoxin levels found in UK spice
02/13. Investigation after students faced stomach sickness
Date for Salmonella case
Hotel apologizes for illness outbreak
Virus outbreak at U of G declared
3 kids ill after eating off road
Canadian women fall victim
to food poisoning
Popular Restaurant Being Investigated
In Salmonella Cases
TIM ALLEN IN FOOD POISONING
Six Chinese die of food poisoning during Spring Festival
Man dies eating puffer fish
Grower wasn't part of hepatitis inquiry
Popular deli linked to salmonella cases
Police: Grape juice that sickened parishioners was
Swedish patients and Italian
UK reports third 'mad cow' case from transfusion
Nearly 150 hotel guests get sick
1,000 affected by food poisoning
Virus outbreak waning at university
Restaurant keeps virus under control
Illness from area restaurant renews focus on health
10 Valley hepatitis A cases confirmed
Conroy's may face five compo
claims over food poisoning death
Gastroenteritis at a University in Texas
Evidence of bacteria found in cooked rice
Grape juice sickens Darien parishioners
Hepatitis scare in Valley
Staff may have spread Carrabba's illness
Teen slowly recovers from
Home-Canned Stew Leads To Botulism
Criminal case opened over children intestinal infection
Hundreds sick from Lansing
____USDA/FDA News ______
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 CONTROL CHEMIST - Branchburg, NJ
02/08. QUALITY CONTROL CHEMIST - Branchburg, NJ
02/08. Quality Systems Manager - South Bend, IN
02/08. Quality Assurance Technician - Fresno, CA
02/08. SR. MANAGER QUALITY ASSURANCE & FOOD SAFETY - OH-Northwe
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: http://www.msnbc.msn.com/id/10352778/from/RSS/
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
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
To get your FREE TODAY Show Food Allergy Buddy card just go to: www.foodallergybuddy.com
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
?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
Eat before attending special events in case the foods that are served
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.
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,
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
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,
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.