1. Enumerate L. monocytogenes in fresh salad in less than 1 hr
2. Developing a rapid, sensitive method for detecting enterohaemorragic E. coli
3. H. pylori may not pose contamination threat
4. Antibiotic-resistant bacteria in food
5. Effects of minimal processing on microbial quality of fresh potatoes
6. Quality assurance and HACCP
7. Food Safety Consortium:

• Kansas State University addresses food safety
• Benefits of counter current scalding
• Technique rapidly detects bacteria in meat
• Microbial and other characteristics of acid-rinsed pork carcasses
• Apply liquid smoke to eliminate bacteria
• Iowa State investigates bacteriocins
• Extrusion and irradiation optimize safety of beef snacks
• Thermal destruction of Listeria monocytogenes
• Survival of viruses in irradiated ground pork
• Electrolytes for electrical stimulation
• Surfactants may prevent Salmonella attachment to chicken skin
• Ammonium may also prevent bacteria attachment to poultry skin

8. DNA sequencing speeds detection of E. coli O157:H7
9. Use steam and vacuum to kill bacteria in poultry
10. Hot water treatment extends shelflife of broccoli
11. Flavored oilive oil condiments made safe
12. Meat's internal temperature is the reliable indicator of thorough cooking
13. Elisa detects C. perfringens in 6 hr
14. Spices protect against food spoilage
15. Identifying and controlling emerging foodborne pathogens
16. Harness L. gelidum to preserve ground beef
17. Refrigeration decreases bacterial contamination
18. Rapid methods predict bacterial load in ground beef
19. Use ozone for sterilization
20. B. cereus grows in infant cereal
21. Safety criteria for minimally processed foods
22. Controlling spoilage yeasts
23. Food safety research advances at IFR
24. Demand for antimicrobials that are perceived as natural
25. Carrot extracts control Listeria monocytogenes
26. Acidulants, pH and temperature influence pathogen growth
27. Ozone inhibits bacteria on poultry products
28. Harness the hurdle approach to preserve products
29. Barrier combinations enhance shelf life and safety
30. Alternative heat treatments
31. French alternatives to aseptic processing
32. Pediocin inhibits pathogens and spoilage organisms
33. Nisin in Cheddar cheese inhibits pathogenic and spoilage organisms
34. Phosphate blends, antimicrobial films help inhibit bacteria
35. Produce antimicrobial compounds from starter cultures
36. Washing could inhibit microbial growth
37. Electroheating high-viscosity and particulated foods
38. Use radio frequency to process poultry
39. Ohmic heating as a sterilization alternative
40. Microwave heating pasteurizes, sterilizes high-viscosity foods
41. Irradiation reduces food-poisoning risk
42. Irradiation alternative to chemical treatment
43. Chitosan coatings offer antifungal, antibacterial activity
44. Modeling to predict life of pathogenic bacteria
45. Computer simulation for continuous sterilization
46. Quickly detect pathogenic Yersinia enterocolitica
47. Rapidly assess beef spoilage
48. Detect heat-injured Listeria monocytogenes
49. Faster, more precise measurement of contaminants
50. Measure fouling in inaccessible parts of processing plants
51. Microbial attachment and biofilm formation pose safety threat, but there are solutions