Internet Journal of Food Safety

Current Issues

(2007)

Vol 9.67-71
Microbiological Quality of Poultlry Meat on the Meknes Market (Moroccan)
Abdellah, C., Fouzia, R.F., Abdelkade, C., Rachida, S.B. and Mouloud, Z.

Vol 9.63-66
Antagonistic Effect of Lactobacillus Isolates from Kunnu and Cowmilk on Selected Pathogenic Microorganisms
Olotu Olanreqwaju

Vol 9.56-62
A Multiplex PCR for Detection of Virulence Associated Genes in Listeria monocytogenes
Rawool, D.B., Malik, S.V.S., Barbuddhe, S.B., Shakuntala, I., and Aurora, R.

Vol 9.52-55
Proximate and Mineral Composition in Some Selected Fresh Water Fishes in Nigeria
Fawole, O.O., Ogundiran, M.A., Ayandiran, T.A., and Olagunju, O.F.

Vol 9.49-51
Carbon Minoxide Packagaing of Meats may Make Spoilage and Compromise Public Health Safety
Deryck Damian Pattron

Vol 9.45-48
Microbiological Quality of UHT Molk Consumed in Turkey
K.K. Tekinsen, M. Elmali and Z. Ulukanli

Vol 9.37-44
Effect of Different Packaging Systems on Storage Life and Quality of Tomato (Lycopersicon esculentum var. Rio Grande) during Different Ripening Stages
S. Sammi and T. Masud

Vol 9.29-36
Effects of Lactic Acid on Quality of Buffalo Offals
P. Selvan, S.K. Mendiratta, K. Porteen, and K.N. Bhilegaonkar

Vol 9.25-28
Critical Control Points on the Manufacturing Line of Otlu (Herby) Cheese
Bulent Ergonul

Vol 9.22-24
Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grwon in Azad Jammu and Kashir
I. Shakir, Y. Durrani, I. Hussainm, I. Mabood Qazi and A. Zeb.

Vol 9.17-21
A Preventive Strategy for Possible Attacks Aimed at Crippling the Cyberspace Controlling Food & Water Supplies in HACCP Programs
M. Sekheta, A. Sahtout, A. Airoud, M. Airoud, F. Sekheta, N. Pantovic

Vol 9.14-16
Acrylamide in Fried, Baked or Roasted Foods May Increase Risk of Cancer in Susceptible Individuals
Deryck Damian Pattron

Vol 9. 7-13
The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening
Durmus Sert, Ahmet Ayar and Nihat Akin

Vol 9. 1-6
Biomarkers as a Tool for Validation of Herbs and Spices
S.C. Jain, E. Menghani, and R. Jain

(2006)

Vol 8. 66-72
Microorganisms Associated with Pearl Millet Cultivars at Various Malting Stages
M.H. Badau

Vol 8. 61-65
Appraisal of Magnesium Levels in Pakistani Diet
P. Akhter, M.K. Rahman, D. Mohammad, and S.D. Orfi

Vol 8. 56-60
Study of Antimicrobial Activity and Composition by GC/MS Spectrosceopic Analysis of
the Essential Oil of THYMUS SERPHYLLUM
A.M. Ahmad, I. Khokhar, I. hmad, M.A. Kashmiri, A. Adnan, and M. Ahmad

Vol 8. 49-55
Dose-dependent effects of Fenugreek composite in Diabetes with dislipidaemia
A. Mitra and D. Bhattacharya

Vol 8. 44-48
Inhibiting the Growth of Bacillus cereus in Raw Sprouts and Cooked Rice
using Red Clover Seeds
S. Pao, M.F. Khalid, and A. Kalantari

Vol 8. 39-43
The Microbiological Quality of Ice Used to Cool Drinks and Foods in
Ogbomoso Metropolis, Southwest, Nigeria
A. Lateef, J.K. Oloke, E.B.G. Kana, and E. Pacheco

Vol 8. 35-38
Human Bacteria in Street Vended Fruit Juices:
A Case Study of Visakhapatnam City, India
J.E. Lewis, P. Thompson, B. Rao, C. Kalavati, and B. Rajanna

Vol 8. 30-34
Terrorist Threats to Food and Water Supplies and the Role of HACCP
Implementation as One of the Major Effective and Preventive Measures
M. Sekheta, A. Sahtout, F. Sekheta, N. Pantovic, and A. Omari

Vol 8. 24-29
Development of Process for Preparation of Pure & Blended Kinnow Wine
without Debittering Kinnow Mandarin Juice
K. Pratima, K. Vijay, D. Niranjan, and T.S. Mohan

Vol 8. 19-23
Aspergillus, Health Implication & Recommendations for Public Health Food Safety
D.D. Pattron

Vol 8. 14-18
An Observational Study of The Awareness of Food Safety Practices in Households in Trinidad
D.D. Pattron

Vol 8. 7-13
Antibacterial activity of oregano tea and a commercial oregano water against Escherichia coli O157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica 03.
M. Gulmez, N. Oral, A. Guven, L. Vatansever, and E. Baz

Vol 8. 3-6
Safety and quality practices in closed-house poultry production in Thailand: Lessons from
2004-avian influenza outbreak
S. Jullabutradee, M.N. Kyule, M. Baumann, K. Zessin

Vol 8. 1-2
The introduction of the Japanese Carpet Shell in coastal lagoon systems of the Algarve (south Portugal):
a food safety concern
C. Campos, R.A. Cachola

(2005)

Vol 7. 29-33
Antioxidant Nutrients: Beneficial or Harmful
T.I. Mbata

Vol 7. 20-28
Poultry meat pathogens and its Control
T.I. Mbata

Vol 7. 15-19
Antibacterial Activity of Essential oil from Ocimum gratissimum on Listeria monocytogenes.
T.I. Mbata and A. Saikia

Vol 7. 4-14
A Survey of Genetically Modified Foods Consumed, Health Implications and Recommendations
for Public Health Food Safety in Trinidad
D.D. Patttron

Vol 7. 1-3
Public awareness and Perception to Bio/Food Terrorism in Trinidad, West Indies
N. Badrie, K. Ashby-Mitchell, S. Best, S. Bridglal, D. Mahajaj

______________________________________________

Vol 6. 31-34
"Bioavailable" Lead Concentration in Vegetable Plants Grown in Soil from a reclaimed
Industry Site; Health Implications|
E.C. Anyanwu, K. Ijeoma, J.E. Ehiri, M.A. Saleh

Vol 6. 23-30
An observational study of Food Safety Levels of salt, fat and sugar of soups consumed in Trinidad
D.D. Patttron

Vol 6. 17-22
Microorganisms in Kitchen Spnges
O. Erdogrul and F. Erbilir

Vol 6. 11-16
Willingness to Adopt HACCP: Goat Producers Survey Results
L. Nettles and J. O. Bukenya

Vol 6. 5-10
The HACCP Implementation and the Mental Illness of Food Handlers As the 4th Eventual Hazard
M. Sekheta, A. Sahtout, N. Sekheta, M. Kapkovic and N. Pantovic

Vol 6. 1-4.
A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities Matured in Bee Wax
A. Cetinkaya, L. Yaman, M. Elmali, and G. Karadagoglu
______________________________________________

Vol 5. 35-40
Longevity Studies of Escherichia coli on Apples from Tree
S.Y. Lee and D.H. Kang

Vol 5. 24-34.
Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)
I. Hayat, T. Masud and H. Rathore

Vol 5. 21-23.
Prevalence of bacteria in the muscle of shrimp in processing plant
S.M. Alam, G. Mostafa, M. Bhuiyan

Vol 5. 13-20.
Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shamita,
traditional Ethiopian fermented beverages, on some food-borne pathogens and effect of growth
medium on the inhibitory activity
G. Tadesse, E. Ephraim, M. Ashenafi

Vol 5, 9-12
Food Safety Standards and Market Assess: Developing countries scientists get into
a new engagement with trade

Vol 5, 1-8
Improved Quality of Baked Products by Rice Bran Oil
____________________________________________

(2004)

Vol 4, 21-32
Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology

Vol 4, 7-20
Food Safety and International Trade: A Callenge of Developing Countries
- Review Paper

Vol 4, 1-6
Effect OF Moisture and Packaging on the Shelf Life of
Wheat Flour
_______________________________________________

Vol 3, 32-35
Irradiation as a method for Decontaminating Food

Vol 3, 25-31
An observational study of food safety practices by street vendors and microbiological quality of street-purchased hamburger beef patties in Trinidad, West Indies

Vol 3, 20-24
APPLICATION OF HACCP SYSTEM IN CATERING SECTOR IN TURKEY

Vol 3, 15-20
DEVELOPMENT OF MINERALS ENRICHED BROWN FLOUR BY UTILIZING WHEAT MILLING BY-PRODUCTS

Vol 3, 8-14
Household consumer food safety study in Trinidad, West Indies

Vol 3, 4-7
The Microbiological Contamination of Traditionally Processed
Raw Goose Carcasses Marketed In Kars (Turkey)

Vol 3, 1-3
Microbiological Analysis Of Street vended Fresh Squeezed Carrot and
Kinnow- Mandarin Juices In Patiala City, India.

____________________________________________

(2003)

Vol 2, 13-15
The Occurence of Escherichia coli O157:H7 in the Ground Beef and Chicken Drumsticks.

Vol 2, 11-12
Make a Food Safety Business Plan

Vol. 2, 9-10
Evaluation of HACCP Program in Plano, Texas Resulted in
New Approach to Guidelines and Inspections

Vol. 2, 6-8
Antimicrobial Activity of Bifidobacteria as Influenced by Spices

Vol. 2, 1-5
Effect of Different Antioxidants
and packaging materials on the storage stability of breakfast cereals

____________________________________________

Vol. 1, 8-10
Yeast Matitis in Cow

Vol. 1, 6-7
Biofilms

Vol. 1, 1-5
Effect of nisin on yogurt starter, and on growth and survival of
Listeria monocytogenes during fermentation and storage of yogurt



Current Issues (2007) Vol 9.67-71 Microbiological Quality of Poultlry Meat on the Meknes Market (Moroccan) Abdellah, C., Fouzia, R.F., Abdelkade, C., Rachida, S.B. and Mouloud, Z. Vol 9.63-66 Antagonistic Effect of Lactobacillus Isolates from Kunnu and Cowmilk on Selected Pathogenic Microorganisms Olotu Olanreqwaju Vol 9.56-62 A Multiplex PCR for Detection of Virulence Associated Genes in Listeria monocytogenes Rawool, D.B., Malik, S.V.S., Barbuddhe, S.B., Shakuntala, I., and Aurora, R. Vol 9.52-55 Proximate and Mineral Composition in Some Selected Fresh Water Fishes in Nigeria Fawole, O.O., Ogundiran, M.A., Ayandiran, T.A., and Olagunju, O.F. Vol 9.49-51 Carbon Minoxide Packagaing of Meats may Make Spoilage and Compromise Public Health Safety Deryck Damian Pattron Vol 9.45-48 Microbiological Quality of UHT Molk Consumed in Turkey K.K. Tekinsen, M. Elmali and Z. Ulukanli Vol 9.37-44 Effect of Different Packaging Systems on Storage Life and Quality of Tomato (Lycopersicon esculentum var. Rio Grande) during Different Ripening Stages S. Sammi and T. Masud Vol 9.29-36 Effects of Lactic Acid on Quality of Buffalo Offals P. Selvan, S.K. Mendiratta, K. Porteen, and K.N. Bhilegaonkar Vol 9.25-28 Critical Control Points on the Manufacturing Line of Otlu (Herby) Cheese Bulent Ergonul Vol 9.22-24 Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grwon in Azad Jammu and Kashir I. Shakir, Y. Durrani, I. Hussainm, I. Mabood Qazi and A. Zeb. Vol 9.17-21 A Preventive Strategy for Possible Attacks Aimed at Crippling the Cyberspace Controlling Food & Water Supplies in HACCP Programs M. Sekheta, A. Sahtout, A. Airoud, M. Airoud, F. Sekheta, N. Pantovic Vol 9.14-16 Acrylamide in Fried, Baked or Roasted Foods May Increase Risk of Cancer in Susceptible Individuals Deryck Damian Pattron Vol 9. 7-13 The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening Durmus Sert, Ahmet Ayar and Nihat Akin Vol 9. 1-6 Biomarkers as a Tool for Validation of Herbs and Spices S.C. Jain, E. Menghani, and R. Jain (2006) Vol 8. 66-72 Microorganisms Associated with Pearl Millet Cultivars at Various Malting Stages M.H. Badau Vol 8. 61-65 Appraisal of Magnesium Levels in Pakistani Diet P. Akhter, M.K. Rahman, D. Mohammad, and S.D. Orfi Vol 8. 56-60 Study of Antimicrobial Activity and Composition by GC/MS Spectrosceopic Analysis of the Essential Oil of THYMUS SERPHYLLUM A.M. Ahmad, I. Khokhar, I. hmad, M.A. Kashmiri, A. Adnan, and M. Ahmad Vol 8. 49-55 Dose-dependent effects of Fenugreek composite in Diabetes with dislipidaemia A. Mitra and D. Bhattacharya Vol 8. 44-48 Inhibiting the Growth of Bacillus cereus in Raw Sprouts and Cooked Rice using Red Clover Seeds S. Pao, M.F. Khalid, and A. Kalantari Vol 8. 39-43 The Microbiological Quality of Ice Used to Cool Drinks and Foods in Ogbomoso Metropolis, Southwest, Nigeria A. Lateef, J.K. Oloke, E.B.G. Kana, and E. Pacheco Vol 8. 35-38 Human Bacteria in Street Vended Fruit Juices: A Case Study of Visakhapatnam City, India J.E. Lewis, P. Thompson, B. Rao, C. Kalavati, and B. Rajanna Vol 8. 30-34 Terrorist Threats to Food and Water Supplies and the Role of HACCP Implementation as One of the Major Effective and Preventive Measures M. Sekheta, A. Sahtout, F. Sekheta, N. Pantovic, and A. Omari Vol 8. 24-29 Development of Process for Preparation of Pure & Blended Kinnow Wine without Debittering Kinnow Mandarin Juice K. Pratima, K. Vijay, D. Niranjan, and T.S. Mohan Vol 8. 19-23 Aspergillus, Health Implication & Recommendations for Public Health Food Safety D.D. Pattron Vol 8. 14-18 An Observational Study of The Awareness of Food Safety Practices in Households in Trinidad D.D. Pattron Vol 8. 7-13 Antibacterial activity of oregano tea and a commercial oregano water against Escherichia coli O157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica 03. M. Gulmez, N. Oral, A. Guven, L. Vatansever, and E. Baz Vol 8. 3-6 Safety and quality practices in closed-house poultry production in Thailand: Lessons from 2004-avian influenza outbreak S. Jullabutradee, M.N. Kyule, M. Baumann, K. Zessin Vol 8. 1-2 The introduction of the Japanese Carpet Shell in coastal lagoon systems of the Algarve (south Portugal): a food safety concern C. Campos, R.A. Cachola (2005) Vol 7. 29-33 Antioxidant Nutrients: Beneficial or Harmful T.I. Mbata Vol 7. 20-28 Poultry meat pathogens and its Control T.I. Mbata Vol 7. 15-19 Antibacterial Activity of Essential oil from Ocimum gratissimum on Listeria monocytogenes. T.I. Mbata and A. Saikia Vol 7. 4-14 A Survey of Genetically Modified Foods Consumed, Health Implications and Recommendations for Public Health Food Safety in Trinidad D.D. Patttron Vol 7. 1-3 Public awareness and Perception to Bio/Food Terrorism in Trinidad, West Indies N. Badrie, K. Ashby-Mitchell, S. Best, S. Bridglal, D. Mahajaj ______________________________________________ Vol 6. 31-34 "Bioavailable" Lead Concentration in Vegetable Plants Grown in Soil from a reclaimed Industry Site; Health Implications\| E.C. Anyanwu, K. Ijeoma, J.E. Ehiri, M.A. Saleh Vol 6. 23-30 An observational study of Food Safety Levels of salt, fat and sugar of soups consumed in Trinidad D.D. Patttron Vol 6. 17-22 Microorganisms in Kitchen Spnges O. Erdogrul and F. Erbilir Vol 6. 11-16 Willingness to Adopt HACCP: Goat Producers Survey Results L. Nettles and J. O. Bukenya Vol 6. 5-10 The HACCP Implementation and the Mental Illness of Food Handlers As the 4th Eventual Hazard M. Sekheta, A. Sahtout, N. Sekheta, M. Kapkovic and N. Pantovic Vol 6. 1-4. A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities Matured in Bee Wax A. Cetinkaya, L. Yaman, M. Elmali, and G. Karadagoglu ______________________________________________ Vol 5. 35-40 Longevity Studies of Escherichia coli on Apples from Tree S.Y. Lee and D.H. Kang Vol 5. 24-34. Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh) I. Hayat, T. Masud and H. Rathore Vol 5. 21-23. Prevalence of bacteria in the muscle of shrimp in processing plant S.M. Alam, G. Mostafa, M. Bhuiyan Vol 5. 13-20. Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shamita, traditional Ethiopian fermented beverages, on some food-borne pathogens and effect of growth medium on the inhibitory activity G. Tadesse, E. Ephraim, M. Ashenafi Vol 5, 9-12 Food Safety Standards and Market Assess: Developing countries scientists get into a new engagement with trade Vol 5, 1-8 Improved Quality of Baked Products by Rice Bran Oil ____________________________________________ (2004) Vol 4, 21-32 Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology Vol 4, 7-20 Food Safety and International Trade: A Callenge of Developing Countries - Review Paper Vol 4, 1-6 Effect OF Moisture and Packaging on the Shelf Life of Wheat Flour _______________________________________________ Vol 3, 32-35 Irradiation as a method for Decontaminating Food Vol 3, 25-31 An observational study of food safety practices by street vendors and microbiological quality of street-purchased hamburger beef patties in Trinidad, West Indies Vol 3, 20-24 APPLICATION OF HACCP SYSTEM IN CATERING SECTOR IN TURKEY Vol 3, 15-20 DEVELOPMENT OF MINERALS ENRICHED BROWN FLOUR BY UTILIZING WHEAT MILLING BY-PRODUCTS Vol 3, 8-14 Household consumer food safety study in Trinidad, West Indies Vol 3, 4-7 The Microbiological Contamination of Traditionally Processed Raw Goose Carcasses Marketed In Kars (Turkey) Vol 3, 1-3 Microbiological Analysis Of Street vended Fresh Squeezed Carrot and Kinnow- Mandarin Juices In Patiala City, India. ____________________________________________ (2003) Vol 2, 13-15 The Occurence of Escherichia coli O157:H7 in the Ground Beef and Chicken Drumsticks. Vol 2, 11-12 Make a Food Safety Business Plan Vol. 2, 9-10 Evaluation of HACCP Program in Plano, Texas Resulted in New Approach to Guidelines and Inspections Vol. 2, 6-8 Antimicrobial Activity of Bifidobacteria as Influenced by Spices Vol. 2, 1-5 Effect of Different Antioxidants and packaging materials on the storage stability of breakfast cereals ____________________________________________ Vol. 1, 8-10 Yeast Matitis in Cow Vol. 1, 6-7 Biofilms Vol. 1, 1-5 Effect of nisin on yogurt starter, and on growth and survival of Listeria monocytogenes during fermentation and storage of yogurt

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