94
Modern Food Microbiology
42. Defrenne, J., W. Ritmeester, E. Delfgou-van Asch, F. van Leusden, and R. de Jonge. 2001. Quantification of the contamination of chicken and chicken products in the Netherlands with Salmonella and Campylobacter. J. Food Protect.
64:538–541.
43. Duitschaever, C.L., D.H. Bullock, and D.R. Arnott. 1977. Bacteriological evaluation of retail ground beef, frozen beef
patties, and cooked hamburger. J. Food Protect. 40:378–381.
44. Duitschaever, C.L. 1977. Incidence of Salmonella in retailed raws cut-up chicken. J. Food Protect. 40:191–192.
45. Dutson, T.R., G.C. Smith, and Z.L. Carpenter. 1980. Lysosomal enzyme distribution in electrically stimulated ovine
muscle. J. Food Sci. 45:1097–1098.
46. Edwards, R.A., R.H. Dainty, and C.M. Hibbard. 1985. Putrescine and cadaverine formation in vacuum packed beef.
J. Appl. Bacteriol. 58:13–19.
47. Edwards, R.A., R.H. Dainty, and C.M. Hibbard. 1983. The relationship of bacterial numbers, and types of diamine
concentration in fresh and aerobically stored beef, pork and lamb. J. Food Technol. 18:777–788.
48. Eggenberger-Solarzano, L.S.E. Niebuhr, G.R. Acuff, and J.S. Dickson. 2002. Hot water and organic acid interventions to
control microbiological contamination on hog carcasses during processing. J. Food Protect. 65:1248–1252.
49. Ellis, D.I., and R. Goodacre. 2001. Rapid and quantitative detection of the microbial spoilage of muscle foods: current
status and future trends. Trends Fd. Sci. Technol. 12:414–424.
50. Eribo, B.E., and J.M. Jay. 1985. Incidence of Acinetobacter spp. and other Gram-negative oxidase-negative bacteria in
fresh and spoiled ground beef. Appl. Environ. Microbiol. 49:256–257.
51. Eribo, B.E., S.D. Lall, and J.M. Jay. 1985. Incidence of Moraxella and other Gram-negative, oxidase-positive bacteria in
fresh and spoiled ground beef. Food Microbiol. 2:237–240.
52. Fernandes, C.F., G.J. Flick, J. Cohen, and T.B. Thomas. 1998. Role of organic acids during processing to improve quality
of channel catfish fillets. J. Food Protect. 61:495–498.
53. Field, R.A. 1976. Mechanically deboned red meat. Food Technol. 30:38–48.
54. Field, R.A. 1981. Mechanically deboned red meat. Adv. Food Res. 27:23–107.
55. Field, R.A., and M.L. Riley. 1974. Characteristics of meat from mechanically deboned lamb breasts. J. Food Sci. 39:851–
852.
56. Floccari, M.E., M.M. Carranza, and J.L. Parada. 2000. Yersinia enterocolitica biogroup 1A, serotype 0:5 in chicken
carcasses. J. Food Protect. 63:1591–1593.
57. Frediksson-Ahomaa, M., S. Hielm, and H. Korkeala. 1999. High prevalence of yadA-positive Yersinia enterocolitica on
pig tongues and minced meat at the retail level in Finland. J. Food Protect. 62:123–127.
58. Froning, G.W. 1981. Mechanical deboning of poultry and fish. Adv. Food Res. 27:109–147.
59. Fung, D.Y.C., C.L. Kastner, M.C. Hunt, M.E. Dikeman, and D.H. Kropf. 1980. Mesophilic and psychro-trophic bacterial
populations on hot-boned and conventionally processed beef. J. Food Protect. 43:547–550.
60. Fung, D.Y.C., C.L. Kastner, C.-Y. Lee, M.C. Hunt, M.E. Dikeman, and D.H. Kropf. 1981. Initial chilling rate effects of
bacterial growth on hot-boned beef. J. Food Protect. 44:539–544.
61. Funk, J.A., H.F. Troutt, R.E. Isaacson, and C.P. Fossler. 1998. Prevalence of pathogenic Yersinia enterocolitica in groups
of swine at slaughter. J. Food Protect. 61:677–682.
62. Fuzihara, T.O., S.A. Fermandes, and B.D.G.M. Franco. 2000. Prevalence and dissemination of Salmonella serotypes
along the slaughtering process in Brazilian small poultry slaughterhouses. J. Food Protect. 63:1749–1753.
63. Gamble, H.R., M.B. Solomon, and J.B. Long. 1998. Effects of hydrodynamic pressure on the viability of Trichinella
spiralis in pork. J. Food Protect. 61:637–639.
64. Gardner, G.A. 1971. A note on the aerobic microflora of fresh and frozen porcine liver stored at 5 ◦ C. J. Food Technol.
6:225–231.
65. Gashe, B.A., and S. Mpuchane. 2000. Prevalence of salmonellae on beef products at butacheries and their antibiotic
resistance profiles. J. Food Sci. 65:880–883.
66. Genigeorgis, C.A., P. Oanca, and D. Dutulescu. 1990. Prevalence of Listeria spp. in turkey meat at the supermarket and
slaughterhouse level. J. Food Protect. 53:288.
67. Genigeorgis, C.A.D. Dutulescu, and J.F. Garayzabal. 1989. Prevalence of Listeria spp. in poultry meat ta the supermarket
and slaughter level. J. Food Protect. 53:282–288.
68. Geornaras, I., A.E. de Jesus, and A. von Holy. 1998. Bacterial populations associated with the dirty area of a South African
poultry abattoir. J. Food Protect. 61:700–703.
Modern Food Microbiology
42. Defrenne, J., W. Ritmeester, E. Delfgou-van Asch, F. van Leusden, and R. de Jonge. 2001. Quantification of the contamination of chicken and chicken products in the Netherlands with Salmonella and Campylobacter. J. Food Protect.
64:538–541.
43. Duitschaever, C.L., D.H. Bullock, and D.R. Arnott. 1977. Bacteriological evaluation of retail ground beef, frozen beef
patties, and cooked hamburger. J. Food Protect. 40:378–381.
44. Duitschaever, C.L. 1977. Incidence of Salmonella in retailed raws cut-up chicken. J. Food Protect. 40:191–192.
45. Dutson, T.R., G.C. Smith, and Z.L. Carpenter. 1980. Lysosomal enzyme distribution in electrically stimulated ovine
muscle. J. Food Sci. 45:1097–1098.
46. Edwards, R.A., R.H. Dainty, and C.M. Hibbard. 1985. Putrescine and cadaverine formation in vacuum packed beef.
J. Appl. Bacteriol. 58:13–19.
47. Edwards, R.A., R.H. Dainty, and C.M. Hibbard. 1983. The relationship of bacterial numbers, and types of diamine
concentration in fresh and aerobically stored beef, pork and lamb. J. Food Technol. 18:777–788.
48. Eggenberger-Solarzano, L.S.E. Niebuhr, G.R. Acuff, and J.S. Dickson. 2002. Hot water and organic acid interventions to
control microbiological contamination on hog carcasses during processing. J. Food Protect. 65:1248–1252.
49. Ellis, D.I., and R. Goodacre. 2001. Rapid and quantitative detection of the microbial spoilage of muscle foods: current
status and future trends. Trends Fd. Sci. Technol. 12:414–424.
50. Eribo, B.E., and J.M. Jay. 1985. Incidence of Acinetobacter spp. and other Gram-negative oxidase-negative bacteria in
fresh and spoiled ground beef. Appl. Environ. Microbiol. 49:256–257.
51. Eribo, B.E., S.D. Lall, and J.M. Jay. 1985. Incidence of Moraxella and other Gram-negative, oxidase-positive bacteria in
fresh and spoiled ground beef. Food Microbiol. 2:237–240.
52. Fernandes, C.F., G.J. Flick, J. Cohen, and T.B. Thomas. 1998. Role of organic acids during processing to improve quality
of channel catfish fillets. J. Food Protect. 61:495–498.
53. Field, R.A. 1976. Mechanically deboned red meat. Food Technol. 30:38–48.
54. Field, R.A. 1981. Mechanically deboned red meat. Adv. Food Res. 27:23–107.
55. Field, R.A., and M.L. Riley. 1974. Characteristics of meat from mechanically deboned lamb breasts. J. Food Sci. 39:851–
852.
56. Floccari, M.E., M.M. Carranza, and J.L. Parada. 2000. Yersinia enterocolitica biogroup 1A, serotype 0:5 in chicken
carcasses. J. Food Protect. 63:1591–1593.
57. Frediksson-Ahomaa, M., S. Hielm, and H. Korkeala. 1999. High prevalence of yadA-positive Yersinia enterocolitica on
pig tongues and minced meat at the retail level in Finland. J. Food Protect. 62:123–127.
58. Froning, G.W. 1981. Mechanical deboning of poultry and fish. Adv. Food Res. 27:109–147.
59. Fung, D.Y.C., C.L. Kastner, M.C. Hunt, M.E. Dikeman, and D.H. Kropf. 1980. Mesophilic and psychro-trophic bacterial
populations on hot-boned and conventionally processed beef. J. Food Protect. 43:547–550.
60. Fung, D.Y.C., C.L. Kastner, C.-Y. Lee, M.C. Hunt, M.E. Dikeman, and D.H. Kropf. 1981. Initial chilling rate effects of
bacterial growth on hot-boned beef. J. Food Protect. 44:539–544.
61. Funk, J.A., H.F. Troutt, R.E. Isaacson, and C.P. Fossler. 1998. Prevalence of pathogenic Yersinia enterocolitica in groups
of swine at slaughter. J. Food Protect. 61:677–682.
62. Fuzihara, T.O., S.A. Fermandes, and B.D.G.M. Franco. 2000. Prevalence and dissemination of Salmonella serotypes
along the slaughtering process in Brazilian small poultry slaughterhouses. J. Food Protect. 63:1749–1753.
63. Gamble, H.R., M.B. Solomon, and J.B. Long. 1998. Effects of hydrodynamic pressure on the viability of Trichinella
spiralis in pork. J. Food Protect. 61:637–639.
64. Gardner, G.A. 1971. A note on the aerobic microflora of fresh and frozen porcine liver stored at 5 ◦ C. J. Food Technol.
6:225–231.
65. Gashe, B.A., and S. Mpuchane. 2000. Prevalence of salmonellae on beef products at butacheries and their antibiotic
resistance profiles. J. Food Sci. 65:880–883.
66. Genigeorgis, C.A., P. Oanca, and D. Dutulescu. 1990. Prevalence of Listeria spp. in turkey meat at the supermarket and
slaughterhouse level. J. Food Protect. 53:288.
67. Genigeorgis, C.A.D. Dutulescu, and J.F. Garayzabal. 1989. Prevalence of Listeria spp. in poultry meat ta the supermarket
and slaughter level. J. Food Protect. 53:282–288.
68. Geornaras, I., A.E. de Jesus, and A. von Holy. 1998. Bacterial populations associated with the dirty area of a South African
poultry abattoir. J. Food Protect. 61:700–703.