Fresh Meats and Poultry
95
69. Getty, K.J.K., R.K. Phebus, J.L. Marsden, J.R. Schwenke, and C.J. Kastner. 1999. Control of Escherichia coli 0157:H7
in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologna. J. Food Sci. 64:1100–1107.
70. Gill, C.O., J.C. McGinnis, and J. Bryant. 2001. Contamination of beef chucks with Escherichia coli during carcass
breaking. J. Food Protect. 64:1824–1827.
71. Gill, C.O. 1976. Substrate limitation of bacterial growth at meat surfaces. J. Appl. Bacteriol. 41:401–410.
72. Gill, C.O., and K.M. DeLacy. 1982. Microbial spoilage of whole sheep livers. Appl. Environ. Microbiol. 43:1262–1266.
73. Gill, C.O., and K.G. Newton. 1977. The development of aerobic spoilage flora on meat stored at chill temperatures. J.
Appl. Bacteriol. 43:189–195.
74. Goepfert, J.M. 1977. Aerobic plate count and Escherichia coli determination on frozen ground-beef patties. Appl. Environ.
Microbiol. 34:458–460.
75. Golla, S.C., E.A. Murano, L.G. Johnson, N.C. Tipton, E.A. Currengton, and J.W. Savell. 2002. Determination of the
occurrence of Arcobacter butzleri in beef and dairy cattle from Texas by various isolation methods. J. Food Protect.
65:1849–1853.
76. Greenberg, R.A., R.B. Tompkin, B.O. Bladel, R.S. Kittaka, and A. Anellis. 1966. Incidence of mesophilic Clostridium
spores in raw pork, beef, and chicken in processing plants in the United States and Canada. Appl. Microbiol. 14:789–793.
77. Guthertz, L.S., J.T. Fruin, R.L. Okoluk, and J.L. Fowler. 1977. Microbial quality of frozen comminuted turkey meat. J.
Food Sci. 42:1344–1347.
78. Guthertz, L.S., J.T. Fruin, D. Spicer, and J.L. Fowler. 1976. Microbiology of fresh comminuted turkey meat. J. Milk Food
Technol. 39:823–829.
79. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Microbial flora of livers, kidneys and
hearts from beef, pork and lamb: Effects of refrigeration, freezing and thawing. J. Food Protect. 45:63–73.
80. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the
microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.
81. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the
microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.
82. Harmon, M.C., B. Swaminathan, and J.C. Forrest. 1984. Isolation of Yersinia enterocolitica and related species from
porcine samples obtained from an abattoir. J. Appl. Bacteriol. 56:421–427.
83. Harrison, M.A., F.A. Draughton, and C.C. Melton. 1983. Inhibition of spoilage bacteria by acidification of soy extended
ground beef. J. Food Sci. 48:825–828.
84. Hayes, J.R., L.L. English, P.J. Carter, T. Proescholdt, K.Y. Lee, D.D. Wagner, and D.G. White. 2003. Prevalence and
antimicrobial resistance of Enterococcus species isolated from retail meats. Appl. Environ. Microbiol. 69:7153–7160.
85. Heredia, N., S. Garcia, G. Rojas, and L. Salazar. 2001. Microbiological condition of ground meat retailed in Monterrey,
Mexico. J. Food Protect. 64:1249–1251.
86. Hinton, A. Jr., J.A. Cason, and K.D. Ingram. 2002. Enumeration and identification of yeasts associated with commercial
poultry processing and spoilage of refrigerated broiler carcasses. J. Food. Protect. 65:993–998.
87. Holzapfel, W.H. 1998. The Gram-positive bacteria associated with meat and meat products. In The Microbiology of Meat
and Poultry, ed. A. Davies and R. Board, 35–84. New York: Kluwer Academic Publishers.
88. Houf, K., L. De Zutter, J. Van Hoof, and P. Vandamme. 2002. Occurrence and distribution of Arcobacter species in poultry
processing. J. Food Protect. 65:1233–1239.
89. Hsieh, D.Y., and J.M. Jay. 1984. Characterization and identification of yeasts from fresh and spoiled ground beef. Int. J.
Food Microbiol. 1:141–147.
90. Ingram, M., and R.H. Dainty. 1971. Changes caused by microbes in spoilage of meats. J. Appl. Bacteriol. 34:21–39.
91. Jay, J.M., and L.A. Shelef. 1991. The effect of psychrotrophic bacteria on refrigerated meats. In Biodeterioration and
Biodegradation, 8th ed., ed. H.W. Rossmoore, 147–159. London: Elsevier Applied Sciences.
92. Jay, J.M. 1964. Beef microbial quality determined by extract-release volume (ERV). Food Technol. 18:1637–1641.
93. Jay, J.M. 1967. Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures.
Appl. Microbiol. 15:943–944.
94. Jay, J.M. 1987. Meats, poultry, and seafoods. In Food and Beverage Mycology, 2nd ed., ed. L.R. Beuchat, chap. 5. New
York: Kluwer Academic Publishers.
95. Kakouri, A., and G.J.E. Nychas. 1994. Storage of poultry meat under modified atmospheres or vacuum packs: Possible
role of microbial metabolites as indicator of spoilage. J. Appl. Bacteriol. 76:163–172.
95
69. Getty, K.J.K., R.K. Phebus, J.L. Marsden, J.R. Schwenke, and C.J. Kastner. 1999. Control of Escherichia coli 0157:H7
in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologna. J. Food Sci. 64:1100–1107.
70. Gill, C.O., J.C. McGinnis, and J. Bryant. 2001. Contamination of beef chucks with Escherichia coli during carcass
breaking. J. Food Protect. 64:1824–1827.
71. Gill, C.O. 1976. Substrate limitation of bacterial growth at meat surfaces. J. Appl. Bacteriol. 41:401–410.
72. Gill, C.O., and K.M. DeLacy. 1982. Microbial spoilage of whole sheep livers. Appl. Environ. Microbiol. 43:1262–1266.
73. Gill, C.O., and K.G. Newton. 1977. The development of aerobic spoilage flora on meat stored at chill temperatures. J.
Appl. Bacteriol. 43:189–195.
74. Goepfert, J.M. 1977. Aerobic plate count and Escherichia coli determination on frozen ground-beef patties. Appl. Environ.
Microbiol. 34:458–460.
75. Golla, S.C., E.A. Murano, L.G. Johnson, N.C. Tipton, E.A. Currengton, and J.W. Savell. 2002. Determination of the
occurrence of Arcobacter butzleri in beef and dairy cattle from Texas by various isolation methods. J. Food Protect.
65:1849–1853.
76. Greenberg, R.A., R.B. Tompkin, B.O. Bladel, R.S. Kittaka, and A. Anellis. 1966. Incidence of mesophilic Clostridium
spores in raw pork, beef, and chicken in processing plants in the United States and Canada. Appl. Microbiol. 14:789–793.
77. Guthertz, L.S., J.T. Fruin, R.L. Okoluk, and J.L. Fowler. 1977. Microbial quality of frozen comminuted turkey meat. J.
Food Sci. 42:1344–1347.
78. Guthertz, L.S., J.T. Fruin, D. Spicer, and J.L. Fowler. 1976. Microbiology of fresh comminuted turkey meat. J. Milk Food
Technol. 39:823–829.
79. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Microbial flora of livers, kidneys and
hearts from beef, pork and lamb: Effects of refrigeration, freezing and thawing. J. Food Protect. 45:63–73.
80. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the
microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.
81. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the
microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.
82. Harmon, M.C., B. Swaminathan, and J.C. Forrest. 1984. Isolation of Yersinia enterocolitica and related species from
porcine samples obtained from an abattoir. J. Appl. Bacteriol. 56:421–427.
83. Harrison, M.A., F.A. Draughton, and C.C. Melton. 1983. Inhibition of spoilage bacteria by acidification of soy extended
ground beef. J. Food Sci. 48:825–828.
84. Hayes, J.R., L.L. English, P.J. Carter, T. Proescholdt, K.Y. Lee, D.D. Wagner, and D.G. White. 2003. Prevalence and
antimicrobial resistance of Enterococcus species isolated from retail meats. Appl. Environ. Microbiol. 69:7153–7160.
85. Heredia, N., S. Garcia, G. Rojas, and L. Salazar. 2001. Microbiological condition of ground meat retailed in Monterrey,
Mexico. J. Food Protect. 64:1249–1251.
86. Hinton, A. Jr., J.A. Cason, and K.D. Ingram. 2002. Enumeration and identification of yeasts associated with commercial
poultry processing and spoilage of refrigerated broiler carcasses. J. Food. Protect. 65:993–998.
87. Holzapfel, W.H. 1998. The Gram-positive bacteria associated with meat and meat products. In The Microbiology of Meat
and Poultry, ed. A. Davies and R. Board, 35–84. New York: Kluwer Academic Publishers.
88. Houf, K., L. De Zutter, J. Van Hoof, and P. Vandamme. 2002. Occurrence and distribution of Arcobacter species in poultry
processing. J. Food Protect. 65:1233–1239.
89. Hsieh, D.Y., and J.M. Jay. 1984. Characterization and identification of yeasts from fresh and spoiled ground beef. Int. J.
Food Microbiol. 1:141–147.
90. Ingram, M., and R.H. Dainty. 1971. Changes caused by microbes in spoilage of meats. J. Appl. Bacteriol. 34:21–39.
91. Jay, J.M., and L.A. Shelef. 1991. The effect of psychrotrophic bacteria on refrigerated meats. In Biodeterioration and
Biodegradation, 8th ed., ed. H.W. Rossmoore, 147–159. London: Elsevier Applied Sciences.
92. Jay, J.M. 1964. Beef microbial quality determined by extract-release volume (ERV). Food Technol. 18:1637–1641.
93. Jay, J.M. 1967. Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures.
Appl. Microbiol. 15:943–944.
94. Jay, J.M. 1987. Meats, poultry, and seafoods. In Food and Beverage Mycology, 2nd ed., ed. L.R. Beuchat, chap. 5. New
York: Kluwer Academic Publishers.
95. Kakouri, A., and G.J.E. Nychas. 1994. Storage of poultry meat under modified atmospheres or vacuum packs: Possible
role of microbial metabolites as indicator of spoilage. J. Appl. Bacteriol. 76:163–172.