Fresh Meats and Poultry
97
122. McMeekin, T.A. 1975. Spoilage association of chicken breast muscle. Appl. Microbiol. 29:44–47.
123. McMeekin, T.A. 1977. Spoilage association of chicken leg muscle. Appl. Microbiol. 33:1244–1246.
124. McMeekin, T.A., and J.T. Patterson. 1975. Characterization of hydrogen sulfide-producing bacteria isolated from meat
and poultry plants. Appl. Microbiol. 29:165–169.
125. McMillin, D.J., J.G. Sebranek, and A.A. Kraft. 1981. Microbial quality of hot-processed frozen ground beef patties
processed after various holding times. J. Food Sci. 46:488–490.
126. Mercuri, A.J., G.J. Banwart, J.A. Kinner, and A.R. Sessoms. 1970. Bacteriological examination of commercial precooked
Eastern-type turkey rolls. Appl. Microbiol. 19:768–771.
127. Miettinen, M.K., l. Palmu, K.J. Bj¨ orkroth, and H. Korkeala. 2001. Prevalence of Listeria monocytogenes in broilers at the
abattoir, processing plant, and retail level. J. Food Protect. 64:994–999.
128. Miwa, N., T. Nishina, S. Kubo, M. Atsumi, and H. Honda. 1998. Amount of enterotoxogenic Clostridium perfringens in
meat detected by nested PCR. Int. J. Food Microbiol. 42:195–200.
129. Moore, J.E., and R.H. Madden. 1998. Occurrence of thermophilic Campylobacter spp. in porcine liver in Northern Ireland.
J. Food Protect. 61:409–413.
130. Moore, J.E., T.S. Wilson, D.R.A. Wareing, T.J. Humphrey, and P.G. Murphy. 2002. Prevalence of thermophilic Campylobacter spp. in ready-to-eat foods and raw poultry in Northern Ireland. J. Food Protect. 65:1326–1328.
131. Murthy, T.R.K. 1984. Relative numbers of coliforms, Enterobacteriaceae (by two methods), and total aerobic bacteria
counts as determined from minced goat meat. J. Food Protect. 47:142–144.
132. Nakamura, M., Y. Wada, H. Sawaya, and T. Kawabata. 1979. Polyamine content in fresh and processed pork. J. Food Sci.
44:515–517.
133. Nakazawa, H., H. Hayashidani, J. Higashi, K.-I. Kaneko, T. Takahashi, and M. Ogawa. 1998. Occurrence of Erysipelothrix
spp. in broiler chickens at an abattoir. J. Food Protect. 61:907–909.
134. Newton, K.G., and C.O. Gill. 1978. Storage quality of dark, firm, dry meat. Appl. Environ. Microbiol. 36:375–376.
135. Ockerman, H.W., and J. Szczawinski. 1983. Effect of electrical stimulation on the microflora of meat. J. Food Sci.
48:1004–1005, 1007.
136. Ohlendorf, D.S., and E.A. Murano. 2002. Prevalence of Arcobacter spp. in raw ground pork from several geographical
regions according to various isolation methods. J. Food Protect. 65:1700–1705.
137. Ostovar, K., J.H. MacNeil, and K. O’Donnell. 1971. Poultry product quality. 5. Microbiological evaluation of mechanically
deboned poultry meat. J. Food Sci. 36:1005–1007.
138. Pearce, R.A., F.M. Wallace, J.E. Call, R.L. Dudley, A. Oser, L. Yoder, J.J. Sheridan, and J.B. Luchansky. 2003. Prevalence
of Campylobacter within a swine slaughter and processing facility. J. Food Protect. 66:1550–1556.
139. Pearson, A.D., M.H. Greenwood, R.K.A. Feltham, T.D. Healing, J. Donaldson, D.M. Jones, and R.R. Colwell. 1996.
Microbial ecology of Campylobacter jejuni in a United Kingdom chicken supply chain: Intermittent common source,
vertical transmission, and amplification by flock propagation. Appl. Environ. Microbiol. 62:4614–4620.
140. Peel, J.L., and J.M. Gee. 1976. The role of micro-organisms in poultry taints. In Microbiology in Agriculture, Fisheries
and Food, ed. F.A. Skinner and J.G. Carr, 151–160. New York: Academic Press.
141. Phillips, D.J. Sumner, J.F. Alexander, and K.M. Dutton. 2001. Microbiological quality of Australian beef. J. Food Protect.
64:692–696.
142. Pivnick, H., I.E. Erdman, D. Collins-Thompson, G. Roberts, M.A. Johnston, D.R. Conley, G. Lachapelle, U.T. Purvis, R.
Foster, and M. Milling. 1976. Proposed microbiological standards for ground beef based on a Canadian survey. J. Milk
Food Technol. 39:408–412.
143. Prieto, M., M.R. Garcia-Armesto, M.L. Garcia-L´ opez, A. Otero, and B. Moreno. 1992. Numerical taxonomy of Gramnegative nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses. Appl. Environ. Microbiol.
58:2245–2249.
144. Pruett, W.P. Jr., T. Biela, C.P. Lattuada, P.M. Mrozinski, W.M. Barbour, R.S. Flowers, W. Osborne, J.O. Reagan, D. Theno,
V. Cook, A.M. McNamara, and B. Rose. 2002. Incidence of Escherichia coli 0157:H7 in frozen beef patties produced
over an 8-hour shift. J. Food Protect. 1363–1370.
145. Pulliam, J.D., and D.C. Kelley. 1965. Bacteriological comparisons of hot processed and normally processed hams. J. Milk
Food Technol. 28:285–286.
146. Raccach, M., and R.C. Baker. 1978. Microbial properties of mechanically deboned fish flesh. J. Food Sci. 43:1675–
1677.
97
122. McMeekin, T.A. 1975. Spoilage association of chicken breast muscle. Appl. Microbiol. 29:44–47.
123. McMeekin, T.A. 1977. Spoilage association of chicken leg muscle. Appl. Microbiol. 33:1244–1246.
124. McMeekin, T.A., and J.T. Patterson. 1975. Characterization of hydrogen sulfide-producing bacteria isolated from meat
and poultry plants. Appl. Microbiol. 29:165–169.
125. McMillin, D.J., J.G. Sebranek, and A.A. Kraft. 1981. Microbial quality of hot-processed frozen ground beef patties
processed after various holding times. J. Food Sci. 46:488–490.
126. Mercuri, A.J., G.J. Banwart, J.A. Kinner, and A.R. Sessoms. 1970. Bacteriological examination of commercial precooked
Eastern-type turkey rolls. Appl. Microbiol. 19:768–771.
127. Miettinen, M.K., l. Palmu, K.J. Bj¨ orkroth, and H. Korkeala. 2001. Prevalence of Listeria monocytogenes in broilers at the
abattoir, processing plant, and retail level. J. Food Protect. 64:994–999.
128. Miwa, N., T. Nishina, S. Kubo, M. Atsumi, and H. Honda. 1998. Amount of enterotoxogenic Clostridium perfringens in
meat detected by nested PCR. Int. J. Food Microbiol. 42:195–200.
129. Moore, J.E., and R.H. Madden. 1998. Occurrence of thermophilic Campylobacter spp. in porcine liver in Northern Ireland.
J. Food Protect. 61:409–413.
130. Moore, J.E., T.S. Wilson, D.R.A. Wareing, T.J. Humphrey, and P.G. Murphy. 2002. Prevalence of thermophilic Campylobacter spp. in ready-to-eat foods and raw poultry in Northern Ireland. J. Food Protect. 65:1326–1328.
131. Murthy, T.R.K. 1984. Relative numbers of coliforms, Enterobacteriaceae (by two methods), and total aerobic bacteria
counts as determined from minced goat meat. J. Food Protect. 47:142–144.
132. Nakamura, M., Y. Wada, H. Sawaya, and T. Kawabata. 1979. Polyamine content in fresh and processed pork. J. Food Sci.
44:515–517.
133. Nakazawa, H., H. Hayashidani, J. Higashi, K.-I. Kaneko, T. Takahashi, and M. Ogawa. 1998. Occurrence of Erysipelothrix
spp. in broiler chickens at an abattoir. J. Food Protect. 61:907–909.
134. Newton, K.G., and C.O. Gill. 1978. Storage quality of dark, firm, dry meat. Appl. Environ. Microbiol. 36:375–376.
135. Ockerman, H.W., and J. Szczawinski. 1983. Effect of electrical stimulation on the microflora of meat. J. Food Sci.
48:1004–1005, 1007.
136. Ohlendorf, D.S., and E.A. Murano. 2002. Prevalence of Arcobacter spp. in raw ground pork from several geographical
regions according to various isolation methods. J. Food Protect. 65:1700–1705.
137. Ostovar, K., J.H. MacNeil, and K. O’Donnell. 1971. Poultry product quality. 5. Microbiological evaluation of mechanically
deboned poultry meat. J. Food Sci. 36:1005–1007.
138. Pearce, R.A., F.M. Wallace, J.E. Call, R.L. Dudley, A. Oser, L. Yoder, J.J. Sheridan, and J.B. Luchansky. 2003. Prevalence
of Campylobacter within a swine slaughter and processing facility. J. Food Protect. 66:1550–1556.
139. Pearson, A.D., M.H. Greenwood, R.K.A. Feltham, T.D. Healing, J. Donaldson, D.M. Jones, and R.R. Colwell. 1996.
Microbial ecology of Campylobacter jejuni in a United Kingdom chicken supply chain: Intermittent common source,
vertical transmission, and amplification by flock propagation. Appl. Environ. Microbiol. 62:4614–4620.
140. Peel, J.L., and J.M. Gee. 1976. The role of micro-organisms in poultry taints. In Microbiology in Agriculture, Fisheries
and Food, ed. F.A. Skinner and J.G. Carr, 151–160. New York: Academic Press.
141. Phillips, D.J. Sumner, J.F. Alexander, and K.M. Dutton. 2001. Microbiological quality of Australian beef. J. Food Protect.
64:692–696.
142. Pivnick, H., I.E. Erdman, D. Collins-Thompson, G. Roberts, M.A. Johnston, D.R. Conley, G. Lachapelle, U.T. Purvis, R.
Foster, and M. Milling. 1976. Proposed microbiological standards for ground beef based on a Canadian survey. J. Milk
Food Technol. 39:408–412.
143. Prieto, M., M.R. Garcia-Armesto, M.L. Garcia-L´ opez, A. Otero, and B. Moreno. 1992. Numerical taxonomy of Gramnegative nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses. Appl. Environ. Microbiol.
58:2245–2249.
144. Pruett, W.P. Jr., T. Biela, C.P. Lattuada, P.M. Mrozinski, W.M. Barbour, R.S. Flowers, W. Osborne, J.O. Reagan, D. Theno,
V. Cook, A.M. McNamara, and B. Rose. 2002. Incidence of Escherichia coli 0157:H7 in frozen beef patties produced
over an 8-hour shift. J. Food Protect. 1363–1370.
145. Pulliam, J.D., and D.C. Kelley. 1965. Bacteriological comparisons of hot processed and normally processed hams. J. Milk
Food Technol. 28:285–286.
146. Raccach, M., and R.C. Baker. 1978. Microbial properties of mechanically deboned fish flesh. J. Food Sci. 43:1675–
1677.