Fresh Meats and Poultry
93
17. Brown, M.H., C.O. Gill, J. Hollingsworth, R. Nickelson, II, S. Seward, J.J. Sheridan, T. Stevenson, J.L. Sumner, D.M.
Theno, W.R. Usborne, and D. Zink. 2000. The role of microbiological testing in systems for assuring the safety of beef.
Int. J. Food Microbiol. 62:7–16.
18. Bryan, F.L., J.C. Ayres, and A.A. Kraft. 1968. Salmonellae associated with further-processed turkey products. Appl.
Microbiol. 16:1–9.
19. Byrne, C.M., I. Erol, J.E. Call, C.W. Kasper, D.R. Buege, C.J. Hiemke, P.J. Fedorka-Cray, A.K. Benson, F.M. Wallace,
and J.B. Luchansky. 2003. Characterization of Escherichia coli 0157:H7 from downer and healthy dairy cattle in the upper
midwest region of the United States. Appl. Environ. Microbiol. 69:4683–4688.
20. Byun, J.-S., J.S. Min, I.S. Kim, J.-W. Kim, M.-S. Chung, and M. Lee. 2003. Comparison of indicators of microbial quality
of meat during aerobic cold storage. J. Food Protect. 66:1733–1737.
21. Carl, K.E. 1975. Oregon’s experience with microbial standards for meat. J. Milk Food Technol. 38:483–486.
22. Carrami˜ nana, J.J., J. Vang¨ uella, D. Blanco, C. Rota, A.I. Agustin, A. Ari˜ no, and A. Herrera. 1997. Salmonella incidence
and distribution of serotypes throughout processing in a Spanish poultry slaughterhouse. J. Food Protect. 60:1312–1317.
23. Castillo, A.L., M. Lucia, K.J. Goodson, J.W. Savell, and G.R. Acuff. 1998. Comparison of water wash, trimming, and
combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. J. Food Protect.
61:823–828.
24. Castillo, A., L.M. Lucia, D.B. Roberson, T.H. Stevenson, L. Mercado, and G.R. Acuff. 2001. Lactic acid sprays reduce
bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Protect. 64:58–62.
25. Ceylan, E., and D.Y.C. Fung. 2000. Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici duing low-temperature fermentation of Turkish dry sausage (sucuk). J. Food Sci. 65:876–879.
26. Chang, Y.H. 2000. Prevalence of Salmonella spp. in poultry broilers and shell eggs in Korea. J. Food Protect. 63:655–658.
27. Chapman, P.A., A.T.C. Malo, M. Ellin, R. Ashton, and M.A. Harkin. 2001. Escherichia coli 0157:H7 in cattle and sheep
at slaughter, on beef and lamb carcasses and in raw beef and lamb products in South Yorkshire, UK. Int. J. Food Microbiol.
64:139–150.
28. Cox, N.A., S.M. Russell, and J.S. Bailey. 1998. The microbiology of stored poultry. In The Microbiology of Meat and
Poultry, ed. A. Davies and R. Board, 266–287. New York: Kluwer Academic Publishers, Inc.
29. Cox, N.A., A.J. Mercuri, and J.E. Thompson. 1975. Enterobacteriaceae at various stages of poultry chilling. J. Food Sci.
40:44–46.
30. Craven, S.E., and A.J. Mercuri. 1977. Total aerobic and coliform counts in beef-soy and chicken-soy patties during
refrigerated storage. J. Food Protect. 40:112–115.
31. Dainty, R.H., B.G. Shaw, K.A. DeBoer, and E.S.J. Scheps. 1975. Protein changes caused by bacterial growth on beef.
J. Appl. Bacteriol. 39:73–81.
32. Davidson, C.M., M.J. Dowdell, and R.G. Board. 1973, Properties of Gram negative aerobes isolated from meats. J. Food
Sci. 38:303–305.
33. Delmore, R.J., J.N. Sofos, K.E. Belk, W.R. Lloyd, G.L. Bellinger, G.R. Schmidt, and G.C. Smith. 1999. Good manufacturing practices for improving the microbiological quality of beef variety meats. Dairy Fd. Environ. Sanit. 19:742–
752.
34. Dillon, V.M., and R.G. Board. 1991. Yeasts associated with red meats. J. Appl. Bacteriol. 71:93–108.
35. Dillon, V.M. 1998. Yeasts and moulds associated with meat and meat products. In The Microbiology of Meat and Poultry,
ed. A. Davies and R. Board, 85–117. New York: Kluwer Academic Publishers, Inc.
36. Dodd, C.C., M.W. Sanderson, J.M. Sargeant, T.G. Nagaraja, R.D. Oberst, R.A. Smith, and D.D. Griffin. 2003. Prevalence
of Escherichia coli 0157 in cattle feeds in midwestern feedlots. Appl. Environ. Microbiol. 69:5243–5247.
37. Dorsa, W.J., E.N. Cutter, and G.R. Siragusa. 1996. Evaluation of six sampling methods for recovery of bacteria from beef
carcass surfaces. Lett. Appl. Microbiol. 22:39–41.
38. Doyle, M.P., M.B. Hugdahl, and S.L. Taylor. 1981. Isolation of virulent Yersinia enterocolitica from porcine tongues.
Appl. Environ. Microbiol. 42:661–666.
39. Draughon, F.A. 1980. Effect of plant-derived extenders on microbiological stability of foods. Food Technol. 34:69–74.
40. Drosinos, E.H., and R.G. Board. 1994. Metabolic activities of pseudomonads in batch cultures in extract of minced lamb.
J. Appl. Bacteriol. 77:613–620.
41. Duffy, E.A., K.E. Belk, J.N. Sofos, G.R. Bellinger, A. Pape, and G.C. Smith. 2001. Extent of microbial contamination in
United States pork retail products. J. Food. Protect. 64:172–178.
93
17. Brown, M.H., C.O. Gill, J. Hollingsworth, R. Nickelson, II, S. Seward, J.J. Sheridan, T. Stevenson, J.L. Sumner, D.M.
Theno, W.R. Usborne, and D. Zink. 2000. The role of microbiological testing in systems for assuring the safety of beef.
Int. J. Food Microbiol. 62:7–16.
18. Bryan, F.L., J.C. Ayres, and A.A. Kraft. 1968. Salmonellae associated with further-processed turkey products. Appl.
Microbiol. 16:1–9.
19. Byrne, C.M., I. Erol, J.E. Call, C.W. Kasper, D.R. Buege, C.J. Hiemke, P.J. Fedorka-Cray, A.K. Benson, F.M. Wallace,
and J.B. Luchansky. 2003. Characterization of Escherichia coli 0157:H7 from downer and healthy dairy cattle in the upper
midwest region of the United States. Appl. Environ. Microbiol. 69:4683–4688.
20. Byun, J.-S., J.S. Min, I.S. Kim, J.-W. Kim, M.-S. Chung, and M. Lee. 2003. Comparison of indicators of microbial quality
of meat during aerobic cold storage. J. Food Protect. 66:1733–1737.
21. Carl, K.E. 1975. Oregon’s experience with microbial standards for meat. J. Milk Food Technol. 38:483–486.
22. Carrami˜ nana, J.J., J. Vang¨ uella, D. Blanco, C. Rota, A.I. Agustin, A. Ari˜ no, and A. Herrera. 1997. Salmonella incidence
and distribution of serotypes throughout processing in a Spanish poultry slaughterhouse. J. Food Protect. 60:1312–1317.
23. Castillo, A.L., M. Lucia, K.J. Goodson, J.W. Savell, and G.R. Acuff. 1998. Comparison of water wash, trimming, and
combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. J. Food Protect.
61:823–828.
24. Castillo, A., L.M. Lucia, D.B. Roberson, T.H. Stevenson, L. Mercado, and G.R. Acuff. 2001. Lactic acid sprays reduce
bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Protect. 64:58–62.
25. Ceylan, E., and D.Y.C. Fung. 2000. Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici duing low-temperature fermentation of Turkish dry sausage (sucuk). J. Food Sci. 65:876–879.
26. Chang, Y.H. 2000. Prevalence of Salmonella spp. in poultry broilers and shell eggs in Korea. J. Food Protect. 63:655–658.
27. Chapman, P.A., A.T.C. Malo, M. Ellin, R. Ashton, and M.A. Harkin. 2001. Escherichia coli 0157:H7 in cattle and sheep
at slaughter, on beef and lamb carcasses and in raw beef and lamb products in South Yorkshire, UK. Int. J. Food Microbiol.
64:139–150.
28. Cox, N.A., S.M. Russell, and J.S. Bailey. 1998. The microbiology of stored poultry. In The Microbiology of Meat and
Poultry, ed. A. Davies and R. Board, 266–287. New York: Kluwer Academic Publishers, Inc.
29. Cox, N.A., A.J. Mercuri, and J.E. Thompson. 1975. Enterobacteriaceae at various stages of poultry chilling. J. Food Sci.
40:44–46.
30. Craven, S.E., and A.J. Mercuri. 1977. Total aerobic and coliform counts in beef-soy and chicken-soy patties during
refrigerated storage. J. Food Protect. 40:112–115.
31. Dainty, R.H., B.G. Shaw, K.A. DeBoer, and E.S.J. Scheps. 1975. Protein changes caused by bacterial growth on beef.
J. Appl. Bacteriol. 39:73–81.
32. Davidson, C.M., M.J. Dowdell, and R.G. Board. 1973, Properties of Gram negative aerobes isolated from meats. J. Food
Sci. 38:303–305.
33. Delmore, R.J., J.N. Sofos, K.E. Belk, W.R. Lloyd, G.L. Bellinger, G.R. Schmidt, and G.C. Smith. 1999. Good manufacturing practices for improving the microbiological quality of beef variety meats. Dairy Fd. Environ. Sanit. 19:742–
752.
34. Dillon, V.M., and R.G. Board. 1991. Yeasts associated with red meats. J. Appl. Bacteriol. 71:93–108.
35. Dillon, V.M. 1998. Yeasts and moulds associated with meat and meat products. In The Microbiology of Meat and Poultry,
ed. A. Davies and R. Board, 85–117. New York: Kluwer Academic Publishers, Inc.
36. Dodd, C.C., M.W. Sanderson, J.M. Sargeant, T.G. Nagaraja, R.D. Oberst, R.A. Smith, and D.D. Griffin. 2003. Prevalence
of Escherichia coli 0157 in cattle feeds in midwestern feedlots. Appl. Environ. Microbiol. 69:5243–5247.
37. Dorsa, W.J., E.N. Cutter, and G.R. Siragusa. 1996. Evaluation of six sampling methods for recovery of bacteria from beef
carcass surfaces. Lett. Appl. Microbiol. 22:39–41.
38. Doyle, M.P., M.B. Hugdahl, and S.L. Taylor. 1981. Isolation of virulent Yersinia enterocolitica from porcine tongues.
Appl. Environ. Microbiol. 42:661–666.
39. Draughon, F.A. 1980. Effect of plant-derived extenders on microbiological stability of foods. Food Technol. 34:69–74.
40. Drosinos, E.H., and R.G. Board. 1994. Metabolic activities of pseudomonads in batch cultures in extract of minced lamb.
J. Appl. Bacteriol. 77:613–620.
41. Duffy, E.A., K.E. Belk, J.N. Sofos, G.R. Bellinger, A. Pape, and G.C. Smith. 2001. Extent of microbial contamination in
United States pork retail products. J. Food. Protect. 64:172–178.