96
Modern Food Microbiology
96. Kastner, C.L., L.O. Leudecke, and T.S. Russell. 1976. A comparison of microbial counts on conventionally and hot-boned
carcasses. J. Milk Food Technol. 39:684–685.
97. Keeton, J.T., and C.C. Melton. 1978. Factors associated with microbial growth in ground beef extended with varying
levels of textured soy protein. J. Food Sci. 43:1125–1129.
98. Kobayashi, H., A. Miura, H. Hayashi, T. Ogawa, T. Endo, E. Hata, M. Eguchi, and K. Yamamoto. 2003. Prevalence and
characteristics of eae-positive Escherichia coli from healthy cattle in Japan. Appl. Environ. Microbiol. 69:5690–5692.
99. Korsak, N., G. Daube, Y. Ghafir, A. Chahed, S. Jolly, and H. Vindevogel. 1998. An efficient sampling technique used to
detect four foodborne pathogens on pork and beef carcasses in nine Belgian abattoirs. J. Food Protect. 61:535–541.
100. Kotula, A.W. 1981. Microbiology of hot-boned and electrostimulated meat. J. Food Protect. 44:545–549.
101. Kotula, A.W., and B.S. Emswiler-Rose. 1981. Bacteriological quality of hot-boned primal cuts from electrically stimulated
beef carcasses. J. Food Sci. 46:471–474.
102. Kramer, J.M., J.A. Frost, F.J. Bolton, and D.R.A. Wareing. 2000. Campylobacter contamination of raw meat and poultry at
retail sale: Identification of multiple types and comparison with isolates from human infection. J. Food Protect. 63:1654–
1659.
103. Ladiges, W.C., J.F. Foster, and W.M. Ganz. 1974. Incidence and viability of Clostridium perfringens in ground beef. J.
Milk Food Technol. 37:622–623.
104. Lahellec, C., C. Meurier, and G. Benjamin. 1975. A study of 5,920 strains of psychrotrophic bacteria isolated from
chickens. J. Appl. Bacteriol. 38:89–97.
105. Lammerding, A.M., M.W. Garcia, E.D. Mann, Y. Robinson, W.J. Dorward, R.B. Truscott, and F. Tittiger. 1988. Prevalence
of Salmonella and thermophilic campylobacters in fresh pork, beef, veal and poultry in Canada. J. Food Protect. 51:47–52.
106. Lawrie, R.A. 1966. Meat Science. New York: Pergamon Press.
107. Lebert, I., C. Begot, and A. Lebert. 1998. Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium
as affected by pH (5.8–7.0), water activity (0.97–1.00) and temperature (7–25˚C). Int. J. Food Microbiol. 39:53–60.
108. Lee, C.Y., D.Y.C. Fung, and E.L. Kastner. 1982. Computer-assisted identification of bacteria on hot-boned and conventionally processed beef. J. Food Sci. 47:363–367, 373.
109. Lepovetsky, B.C., H.H. Weiser, and F.E. Deatherage. 1953. A microbiological study of lymph nodes, bone marrow and
muscle tissue obtained from slaughtered cattle. Appl. Microbiol. 1:57–59.
110. Lerke, P., R. Adams, and L. Farber. 1963. Bacteriology of spoilage of fish muscle. I. Sterile press juice as a suitable
experimental medium. Appl. Microbiol. 11:458–462.
111. Letellier, A., S. Messier, and S. Quessay. 1999. Prevalence of Salmonella spp. and Yersinia enterocolitica in finishing
swine at Canadian abattoirs. J. Food Protect. 62:22–25.
112. Lillard, H.S. 1971. Occurrence of Clostridium perfringens in broiler processing and further processing operations. J. Food
Sci. 36:1008–1010.
113. Lin, C.K., W.H. Kennick, W.E. Sandine, and M. Koohmaraie. 1984. Effect of electrical stimulation on meat microflora:
Observations on agar media, in suspensions and on beef carcasses. J. Food Protect. 47:279–283.
114. Lin, H.-S., D.G. Topel, and H.W. Walker. 1979. Influence of prerigor and postrigor muscle on the bacteriological and
quality characteristics of pork sausage. J. Food Sci. 44:1055–1057.
115. Logue, C.M., J.S. Sherwood, L.M. Elijah, P.A. Olah, and M.R. Dockter. 2003. The incidence of Campylobacter spp. on
processed turkey from processing plants in the midwestern United States. J. Appl. Microbiol. 95:234–241.
116. Lowry, P.D., and C.O. Gill. 1984. Temperature and water activity minima for growth of spoilage moulds from meat. J.
Appl. Bacteriol. 56:193–199.
117. Manke, T.R., I.V. Wesley, J.S. Dickson, and K.M. Harmon. 1998. Prevalence and genetic variability of Arcobacter species
in mechanically separated turkey. J. Food Protect. 61:1623–1628.
118. Margitic, S., and J.M. Jay. 1970. Antigenicity of salt-soluble beef muscle proteins held from freshness to spoilage at low
temperatures. J. Food Sci. 35:252–255.
119. Mattick, K.L., R.A. Bailey, F. Jorgensen, and T.J. Humphrey. 2002. The prevalence and number of Salmonella in sausages
and their destruction by frying, grilling or barbecuing. J. Appl. Microbiol. 93:541–547.
120. May, K.N. 1962. Bacterial contamination during cutting and packaging chicken in processing plants and retail stores.
Food Technol. 16:89–91.
121. May, K.N., J.D. Irby, and J.L. Carmon. 1961. Shelf life and bacterial counts of excised poultry tissue. Food Technol.
16:66–68.
Modern Food Microbiology
96. Kastner, C.L., L.O. Leudecke, and T.S. Russell. 1976. A comparison of microbial counts on conventionally and hot-boned
carcasses. J. Milk Food Technol. 39:684–685.
97. Keeton, J.T., and C.C. Melton. 1978. Factors associated with microbial growth in ground beef extended with varying
levels of textured soy protein. J. Food Sci. 43:1125–1129.
98. Kobayashi, H., A. Miura, H. Hayashi, T. Ogawa, T. Endo, E. Hata, M. Eguchi, and K. Yamamoto. 2003. Prevalence and
characteristics of eae-positive Escherichia coli from healthy cattle in Japan. Appl. Environ. Microbiol. 69:5690–5692.
99. Korsak, N., G. Daube, Y. Ghafir, A. Chahed, S. Jolly, and H. Vindevogel. 1998. An efficient sampling technique used to
detect four foodborne pathogens on pork and beef carcasses in nine Belgian abattoirs. J. Food Protect. 61:535–541.
100. Kotula, A.W. 1981. Microbiology of hot-boned and electrostimulated meat. J. Food Protect. 44:545–549.
101. Kotula, A.W., and B.S. Emswiler-Rose. 1981. Bacteriological quality of hot-boned primal cuts from electrically stimulated
beef carcasses. J. Food Sci. 46:471–474.
102. Kramer, J.M., J.A. Frost, F.J. Bolton, and D.R.A. Wareing. 2000. Campylobacter contamination of raw meat and poultry at
retail sale: Identification of multiple types and comparison with isolates from human infection. J. Food Protect. 63:1654–
1659.
103. Ladiges, W.C., J.F. Foster, and W.M. Ganz. 1974. Incidence and viability of Clostridium perfringens in ground beef. J.
Milk Food Technol. 37:622–623.
104. Lahellec, C., C. Meurier, and G. Benjamin. 1975. A study of 5,920 strains of psychrotrophic bacteria isolated from
chickens. J. Appl. Bacteriol. 38:89–97.
105. Lammerding, A.M., M.W. Garcia, E.D. Mann, Y. Robinson, W.J. Dorward, R.B. Truscott, and F. Tittiger. 1988. Prevalence
of Salmonella and thermophilic campylobacters in fresh pork, beef, veal and poultry in Canada. J. Food Protect. 51:47–52.
106. Lawrie, R.A. 1966. Meat Science. New York: Pergamon Press.
107. Lebert, I., C. Begot, and A. Lebert. 1998. Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium
as affected by pH (5.8–7.0), water activity (0.97–1.00) and temperature (7–25˚C). Int. J. Food Microbiol. 39:53–60.
108. Lee, C.Y., D.Y.C. Fung, and E.L. Kastner. 1982. Computer-assisted identification of bacteria on hot-boned and conventionally processed beef. J. Food Sci. 47:363–367, 373.
109. Lepovetsky, B.C., H.H. Weiser, and F.E. Deatherage. 1953. A microbiological study of lymph nodes, bone marrow and
muscle tissue obtained from slaughtered cattle. Appl. Microbiol. 1:57–59.
110. Lerke, P., R. Adams, and L. Farber. 1963. Bacteriology of spoilage of fish muscle. I. Sterile press juice as a suitable
experimental medium. Appl. Microbiol. 11:458–462.
111. Letellier, A., S. Messier, and S. Quessay. 1999. Prevalence of Salmonella spp. and Yersinia enterocolitica in finishing
swine at Canadian abattoirs. J. Food Protect. 62:22–25.
112. Lillard, H.S. 1971. Occurrence of Clostridium perfringens in broiler processing and further processing operations. J. Food
Sci. 36:1008–1010.
113. Lin, C.K., W.H. Kennick, W.E. Sandine, and M. Koohmaraie. 1984. Effect of electrical stimulation on meat microflora:
Observations on agar media, in suspensions and on beef carcasses. J. Food Protect. 47:279–283.
114. Lin, H.-S., D.G. Topel, and H.W. Walker. 1979. Influence of prerigor and postrigor muscle on the bacteriological and
quality characteristics of pork sausage. J. Food Sci. 44:1055–1057.
115. Logue, C.M., J.S. Sherwood, L.M. Elijah, P.A. Olah, and M.R. Dockter. 2003. The incidence of Campylobacter spp. on
processed turkey from processing plants in the midwestern United States. J. Appl. Microbiol. 95:234–241.
116. Lowry, P.D., and C.O. Gill. 1984. Temperature and water activity minima for growth of spoilage moulds from meat. J.
Appl. Bacteriol. 56:193–199.
117. Manke, T.R., I.V. Wesley, J.S. Dickson, and K.M. Harmon. 1998. Prevalence and genetic variability of Arcobacter species
in mechanically separated turkey. J. Food Protect. 61:1623–1628.
118. Margitic, S., and J.M. Jay. 1970. Antigenicity of salt-soluble beef muscle proteins held from freshness to spoilage at low
temperatures. J. Food Sci. 35:252–255.
119. Mattick, K.L., R.A. Bailey, F. Jorgensen, and T.J. Humphrey. 2002. The prevalence and number of Salmonella in sausages
and their destruction by frying, grilling or barbecuing. J. Appl. Microbiol. 93:541–547.
120. May, K.N. 1962. Bacterial contamination during cutting and packaging chicken in processing plants and retail stores.
Food Technol. 16:89–91.
121. May, K.N., J.D. Irby, and J.L. Carmon. 1961. Shelf life and bacterial counts of excised poultry tissue. Food Technol.
16:66–68.