Journal of food protection (J FOOD PROTECT)
The Journal of Food Protection (JFP) is an international monthly journal in the English language published by the International Association for Food Protection (formerly IAMFES). JFP is intended for publication of research and review articles on all apects of food protection and safety.
Current impact factor: 1.85
Impact Factor Rankings
|2016 Impact Factor||Available summer 2017|
|2014 / 2015 Impact Factor||1.849|
|2013 Impact Factor||1.797|
|2012 Impact Factor||1.832|
|2011 Impact Factor||1.937|
|2010 Impact Factor||1.72|
|2009 Impact Factor||1.96|
|2008 Impact Factor||1.763|
|2007 Impact Factor||1.886|
|2006 Impact Factor||1.921|
|2005 Impact Factor||1.687|
|2004 Impact Factor||1.874|
|2003 Impact Factor||2.154|
|2002 Impact Factor||1.686|
|2001 Impact Factor||1.808|
|2000 Impact Factor||1.82|
|1999 Impact Factor||1.415|
|1998 Impact Factor||1.329|
|1997 Impact Factor||1.288|
Impact factor over time
|Website||Journal of Food Protection website|
|Other titles||Journal of food protection|
|Document type||Journal / Magazine / Newspaper|
- Author cannot archive a pre-print version
- Author cannot archive a post-print version
Publications in this journal
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ABSTRACT: This study analyzed the behavior of C. perfringens in individual ingredients and tamales containing different pathogen concentrations upon exposure to different temperatures and methods of cooking, storage and reheating. In ground pork, C. perfringens cells were inactivated when exposed to 95°C for 30 min. Three lots of picadillo inoculated with 0, 3 and 5 log CFU/g of C. perfringens cells, respectively, were exposed to different storage temperatures. At 20°C, cell counts increased 1 log in all lots, whereas at 8°C decreased by 2 log. Four lots of tamales prepared with picadillo inoculated with 0, 2, 3 and 7 log CFU/g prior to the final cooking step exhibited no surviving cells (91°C for 90, 45 or 35 min). Four lots of tamales were inoculated after cooking with concentrations of 0, 0.6, 4 and 6 log CFU/g of the pathogen and then stored at different temperatures. In these preparations, after 24 h at 20°C, count increased by 1.4, 1.7 and 1.8 log in the tamales inoculated with 0.6, 4 and 6 log inoculum, respectively. When they were stored at 8°C for 24 h, enumerations decreased to <1, 2.5, and 1.9 log in the tamales inoculated with 0.6, 4 and 6 log of C. perfringens cells, respectively. However, when the lots were exposed to 20°C and then 8°C, 0.8, 1.8 and 2.4 log changes were observed for the tamales inoculated with 0.6, 4 and 6 log, respectively. Microwaving, steaming and frying to reheat tamales inoculated with 6 log CFU/g of C. perfringens cells showed that the pathogen was inactivated after 2 min of exposure to microwave and after 5 min of exposure to steam. In contrast, no inactivation was observed after 5 min of frying. The tamales inoculated with spores (7 log MPN/g) showed a decrease of 2 log after steaming or frying, and no survival was observed after microwaving. Tamales inoculated with spores (7 log MPN/g) after cooking were susceptible to microwaves, but 2.4 and 255 MPN/g remained after frying and steaming, respectively.
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ABSTRACT: Data on the presence of diarrheagenic Escherichia coli pathotypes (DEPs) in alfalfa sprouts and correlations between the presence of coliform bacteria (CB), fecal coliforms (FC), E. coli, DEPs, and Salmonella in alfalfa sprouts are not available. The presence of and correlations between CB, FC, E. coli, DEPs, and Salmonella in alfalfa sprouts were determined. One hundred sprout samples were collected from retail markets in Pachuca, Hidalgo State, Mexico. The presence of indicator bacteria and Salmonella was determined using conventional culture procedures. DEPs were identified using two multiplex PCR procedures. One hundred percent of samples were positive for CB, 90% for FC, 84% for generic E. coli, 10% for DEPs, and 4% for Salmonella. The populations of CB ranged from 6.2 up to 8.6 log CFU/g. The FC and E. coli concentrations were between, 3 and 1,100 most probable number (MPN)/g. The DEPs identified included enterotoxigenic E. coli (ETEC; 2%), enteropathogenic E. coli (EPEC; 3%), and Shiga toxin-producing E. coli (STEC; 5%). No E. coli O157:H7 strains were detected in any STEC-positive samples. In samples positive for DEPs, the concentrations ranged from 210 to 240 MPN/g for ETEC, 28 to 1,100 MPN/g for EPEC, and 3.6 to 460 MPN/g for STEC. The Salmonella isolates identified included Salmonella enterica serotype Typhimurium in three samples and Salmonella enterica serotype Enteritidis in one. STEC and Salmonella Typhimurium were identified together in one sample. Positive correlations were observed between FC and generic E. coli, between FC and DEPs, and between generic E. coli and DEPs. Negative correlations occurred between CB and DEPs and between CB and Salmonella. Neither FC nor generic E. coli correlated with Salmonella in the sprout samples. This is the first report of ETEC, EPEC, and STEC isolated from alfalfa sprouts and the first report of correlations between different indicator groups versus DEPs and Salmonella.
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ABSTRACT: The current study was undertaken to evaluate chlorine resistance among strains of Salmonella Kentucky isolated from chicken carcasses. Selected strains (n = 8) were exposed to 30 ppm of chlorine in 10% buffered peptone water (pH 7.4) for 0 to 10 min at 4°C and 150 rpm. The initial level (mean ± SD) of Salmonella Kentucky was 6.18 ± 0.09 log CFU/ml and did not differ (P > 0.05) among strains. A two-way analysis of variance indicated that the level of Salmonella Kentucky in chlorinated water was affected (P < 0.05) by a time by strain interaction. Differences among strains increased as a function of chlorine exposure time. After 10 min of chlorine exposure, the most resistant strain (SK145) was 5.63 ± 0.54 log CFU/ml, whereas the least resistant strain (SK275) was 3.07 ± 0.29 log CFU/ml. Significant differences in chlorine resistance were observed for most strain comparisons. Death of Salmonella Kentucky was nonlinear over time and fitted well to a power law model with a shape parameter of 0.34 (concave upward). Time (minutes) for a 1-log reduction of Salmonella Kentucky differed (P < 0.05) among strains: >10 min for SK145, 6.0 min for SK254, 1.5 min for SK179, and 0.3 to 0.65 min for other strains. Results of this study indicate that strain is an important variable to include in models that predict changes in levels of Salmonella Kentucky in chlorinated water.
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.