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Journal of Food Protection

The Journal of Food Protection is a peer-reviewed scientific publication that focuses on research and advancements in food safety and protection. It covers a wide range of topics including foodborne pathogens, food processing techniques, food preservation methods, and risk assessment. The journal serves as a valuable resource for professionals in the food industry, regulatory agencies, and academia, providing up-to-date information and insights to ensure the safety and quality of our food supply.
Details
Abbr. J Food Prot
Publisher Elsevier
Start 1977
End Continuing
Frequency Monthly
p-ISSN 0362-028X
e-ISSN 1944-9097
Country United States
Language English
Specialties Environmental Health
Nutritional Sciences
Metrics
h-index / Ranks: 1374 152
SJR / Ranks: 9274 475
CiteScore / Ranks: 6351 4.20
JIF / Ranks: 5186 2.0
Recent Articles
1.
Effects of a novel direct-fed microbial on occurrences of antimicrobial resistance in Salmonella enterica, Escherichia coli, and Enterococcus spp. measured longitudinally from feedlot arrival to harvest in finishing beef steers
Hoffman A, Dornbach C, Fernando S, Broadway P, Burdick Sanchez N, Long N, et al.
J Food Prot . 2025 Mar; :100484. PMID: 40089155
Before implementation of the Veterinary Feed Directive in 2017, medically important antimicrobials, like tylosin, were approved for both therapeutic and sub-therapeutic use. Nevertheless, sub-therapeutic practices are now considered injudicious because...
2.
Reconsidering stochasticity in modeling of bacterial population growth and inactivation with technical and biological variability
Koyama K, Aspridou Z, Abe H, Koutsoumanis K, Koseki S
J Food Prot . 2025 Mar; :100482. PMID: 40086593
Considering variability in microbial behavior has been recognized as a crucial element for predictive microbiology and quantitative microbial risk assessment. Although some sources of variability have been listed so far,...
3.
Aggregative sampling performs similar to composite produce samples to recover quality and safety indicators throughout romaine lettuce production
Portillo J, Gathman R, Wu J, Wilhelmsen E, Stasiewicz M
J Food Prot . 2025 Mar; :100481. PMID: 40081814
Aggregative sampling using polymer cloth swabs is a non-destructive, potentially more representative food safety sampling alternative for leafy greens. This study compared aggregative and produce tissue grab sampling to recover...
4.
Predictive Models of Consumer Flour-Handling Behaviors and Recall Awareness
Berglund Z, Chen H, Jacundino S, Scharff R, Feng Y
J Food Prot . 2025 Mar; :100480. PMID: 40081813
In recent years, many recalls have been linked to flour and flour-based products. However, many consumers remain unaware of these recalls and continue to perform risky flour-handling behaviors. Food recalls...
5.
Prevalence of Shiga Toxin-Producing Escherichia coli (STEC) and Risk Characterization based on Virulence Genes in Retail Raw Ground Meat of Beef, Veal, and Lamb in Canada
Zhang H, Yamamoto E, Markell A, Carrillo C, Locas A
J Food Prot . 2025 Mar; :100483. PMID: 40081812
Shiga toxin-producing Escherichia coli (STEC) are potentially pathogenic E. coli that may cause mild to severe gastrointestinal illnesses. STEC contaminated foods of animal origin have been the most frequently implicated...
6.
Bacterial Spore Inactivation Technology in Solid Foods: A Review
Maojin T, Zheng Z, Ying H, Yanyan H, Liang Z
J Food Prot . 2025 Mar; :100479. PMID: 40081811
In response to physiological stress, some bacterial strains have the ability to produce spores that are able to resist conventional food heating processes and even more extreme environmental factors. Dormant...
7.
Modeling the impact of between-lot and within-lot variability in Listeria monocytogenes contamination on risk reduction from sampling ready-to-eat foods
Chen Y, Pouillot R, Van Doren J
J Food Prot . 2025 Mar; :100478. PMID: 40074174
Microbiological sampling and testing are widely utilized in food safety risk management. We developed risk assessments to quantify the impact of various sampling plans on the risk of invasive listeriosis...
8.
A machine learning approach reveals that bacterial spore levels in organic bulk tank milk are dependent on farm characteristics and meteorological factors
Qian C, Lee R, Weachock R, Wiedmann M, Martin N
J Food Prot . 2025 Mar; :100477. PMID: 40058735
Bacterial spores in raw milk can lead to quality issues in milk and milk derived products. As these spores originate from farm environments, it is important to understand contributions of...
9.
Effect of Ripening Temperature on Microbial Safety and Biogenic Amine Levels in Rennet Cheeses Produced from Raw Cow Milk
Szosland-Faltyn A, Maciejewska N, Bartodziejska B
J Food Prot . 2025 Mar; :100476. PMID: 40057278
Europe is the largest producer and consumer of cheese, with growing interest in raw milk cheeses due to their natural qualities and unique flavor. However, the absence of pasteurization increases...
10.
Exploration of Shrimp and Their Environments for the Detection of Antibiotic Resistance Genes of Vibrio parahaemolyticus and Spectrophotometry of Shrimp Muscles for Heavy Metals and Their Human Health Risk Assessment in Bangladesh
Sohidullah M, Rahman M, Sayeed A, Rahman S, Yesmin L, Chowdhury M, et al.
J Food Prot . 2025 Mar; 88(4):100475. PMID: 40024592
Through deteriorating the quality of shrimp, Vibrio parahaemolyticus and heavy metals have become threatened to food safety. The study was conducted to explore shrimp and their environments for antibiotic resistance...