98
Modern Food Microbiology
147. Ram´ ırez, E.I.Q, C. V´ azquez-Salinas, O.R. Rodas-Su´ arez, and F.F. Pedroche. 2000. Isolation of Yersinia from raw meat
(pork and chicken) and precooked meat (porcine tongues and sausage) collected from commercial establishments in
Mexico City. J. Food Protect. 63:542–544.
148. Ray, B., and R.A. Field. 1983. Bacteriology of restructured lamb roasts made with mechanically deboned meat. J. Food
Protect. 46:26–28.
149. Ray, B., C. Johnson, and R.A. Field. 1984. Growth of indicator, pathogenic and psychrotrophic bacteria in mechanically
separated beef, lean ground beef and beef bone marrow. J. Food Protect. 47:672–677.
150. Rengel, A., and S. Medoza. 1984. Isolation of Salmonella from raw chicken in Venezuela. J. Food Protect. 47:213–216.
151. Rivas, T., J.A. Vizcaino, and F.J. Herrera. 2000. Microbial contamination of carcasses and equipment from an Iberian pig
slaughterhouse. J. Food Protect. 63:1670–1675.
152. Rostagno, M.H., H.S. Hurd, J.D. McKean, C.J. Ziemer, J.K. Gailey, and R.C. Leite. 2003. Preslaughter holding environment
in pork plants is highly contaminated with Salmonella enterica. Appl. Environ. Microbiol. 69:4489–4494.
153. Rothenberg, C.A., B.W. Berry, and J.L. Oblinger. 1982. Microbiological characteristics of beef tongues and livers as
affected by temperature-abuse and packaging systems. J. Food Protect. 45:527–532.
154. Samadpour, M., M. Kubler, F.C. Buck, G.A. Dapavia, E. Mazengia, J. Stewart, P. Yang, and D. Alfi. 2002. Prevalence of
Shiga toxin-producing Escherichia coli in ground beef and cattle feces from King County, Washington. J. Food Protect.
65:1322–1325.
155. Sayem-El-Daher, N., and R.E. Simard. 1985. Putrefactive amine changes in relation to microbial counts of ground beef
during storage. J. Food Protect. 48:54–58.
156. Shaw, B.G., and J.B. Latty. 1982. A numerical taxonomic study of Pseudomonas strains from spoiled meat. J. Appl.
Bacteriol. 52:219–228.
157. Shaw, B.G., and J.B. Latty. 1984. A study of the relative incidence of different Pseudomonas groups on meat using a
computer-assisted identification technique employing only carbon source tests. J. Appl. Bacteriol. 57:59–67.
158. Shelef, L.A. 1975. Microbial spoilage of fresh refrigerated beef liver. J. Appl. Bacteriol. 39:273–280.
159. Shelef, L.A., and J.M. Jay. 1969. Relationship between meat-swelling, viscosity, extract-release volume, and water-holding
capacity in evaluating beef microbial quality. J. Food Sci. 34:532–535.
160. Shelef, L.A., and J.M. Jay. 1969. Relationship between amino sugars and meat microbial quality. Appl. Microbiol. 17:931–
932.
161. Shelef, L.A., and J.M. Jay. 1970. Use of a titrimetric method to assess the bacterial spoilage of fresh beef. Appl. Microbiol.
19:902–905.
162. Slemr, J. 1981. Biogene Amine als potentieller chemischer Qualit¨ atsindikator f¨ ur Fleisch. Fleischwirt. 61:921–925.
163. Smith, F.C., R.A. Field, and J.C. Adams. 1974. Microbiology of Wyoming big game meat. J. Milk Food Technol. 37:129–
131.
164. Solomon, M.B., J.B. Long, and J.S. Eastridge. 1997. The Hydrodyne: A new process to improve beef tenderness. J. Anim.
Sci. 75:1534–1537.
165. Steinkraus, K.H., and J.C. Ayres. 1964. Incidence of putrefactive anaerobic spores in meat. J. Food Sci. 29:87–93.
166. Stern, N.J., M.P. Hernandez, L. Blankenship, K.E. Deibel, S. Doores, M.P. Doyle, H. Ng, M.D. Pierson, J.N. Sofos, W.H.
Sveum, and D.C. Westhoff. 1985. Prevalence and distribution of Campylobacter jejuni and Campylobacter coli in retail
meats. J. Food Protect. 48:595–599.
167. Stern, N.J., S.S. Green, N. Thaker, D.J. Krout, and J. Chiu. 1984. Recovery of Campylobacter jejuni from fresh and frozen
meat and poultry collected at slaughter. J. Food Protect. 47:372–374.
168. Stevenson, T.H., N. Bauer, L.M. Lucia, and G.R. Acuff. 2000. Attempts to isolate Helicobacter from cattle and survival
of Helicobacter pylori in beef products. J. Food Protect. 63:174–178.
169. Stiles, M.E., and L.-K. Ng. 1981. Biochemical characteristics and identification of Enterobacteriaceae isolated from
meats. Appl. Environ. Microbiol. 41:639–645.
170. Surkiewicz, B.F., M.E. Harris, R.P. Elliott, J.F. Macaluso, and M.M. Strand. 1975. Bacteriological survey of raw beef
patties produced at establishments under federal inspection. Appl. Microbiol. 29:331–334.
171. Swartzentruber, A., A.H. Schwab, B.A. Wentz, A.P. Duran, and R.B. Read, Jr. 1984. Microbiological quality of biscuit
dough, snack cakes and soy protein meat extender. J. Food Protect. 47:467–470.
172. Tamplin, M.L., I. Feder, S.A. Palumbo, A. Oser, L. Yoder, and J.B. Luchansky. 2001. Salmonella spp. and Escherichia
coli biotype I on swine carcasses processed under the hazard analysis and critical control point-based inspection models
project. J. Food Protect. 64:1305–1308.
Modern Food Microbiology
147. Ram´ ırez, E.I.Q, C. V´ azquez-Salinas, O.R. Rodas-Su´ arez, and F.F. Pedroche. 2000. Isolation of Yersinia from raw meat
(pork and chicken) and precooked meat (porcine tongues and sausage) collected from commercial establishments in
Mexico City. J. Food Protect. 63:542–544.
148. Ray, B., and R.A. Field. 1983. Bacteriology of restructured lamb roasts made with mechanically deboned meat. J. Food
Protect. 46:26–28.
149. Ray, B., C. Johnson, and R.A. Field. 1984. Growth of indicator, pathogenic and psychrotrophic bacteria in mechanically
separated beef, lean ground beef and beef bone marrow. J. Food Protect. 47:672–677.
150. Rengel, A., and S. Medoza. 1984. Isolation of Salmonella from raw chicken in Venezuela. J. Food Protect. 47:213–216.
151. Rivas, T., J.A. Vizcaino, and F.J. Herrera. 2000. Microbial contamination of carcasses and equipment from an Iberian pig
slaughterhouse. J. Food Protect. 63:1670–1675.
152. Rostagno, M.H., H.S. Hurd, J.D. McKean, C.J. Ziemer, J.K. Gailey, and R.C. Leite. 2003. Preslaughter holding environment
in pork plants is highly contaminated with Salmonella enterica. Appl. Environ. Microbiol. 69:4489–4494.
153. Rothenberg, C.A., B.W. Berry, and J.L. Oblinger. 1982. Microbiological characteristics of beef tongues and livers as
affected by temperature-abuse and packaging systems. J. Food Protect. 45:527–532.
154. Samadpour, M., M. Kubler, F.C. Buck, G.A. Dapavia, E. Mazengia, J. Stewart, P. Yang, and D. Alfi. 2002. Prevalence of
Shiga toxin-producing Escherichia coli in ground beef and cattle feces from King County, Washington. J. Food Protect.
65:1322–1325.
155. Sayem-El-Daher, N., and R.E. Simard. 1985. Putrefactive amine changes in relation to microbial counts of ground beef
during storage. J. Food Protect. 48:54–58.
156. Shaw, B.G., and J.B. Latty. 1982. A numerical taxonomic study of Pseudomonas strains from spoiled meat. J. Appl.
Bacteriol. 52:219–228.
157. Shaw, B.G., and J.B. Latty. 1984. A study of the relative incidence of different Pseudomonas groups on meat using a
computer-assisted identification technique employing only carbon source tests. J. Appl. Bacteriol. 57:59–67.
158. Shelef, L.A. 1975. Microbial spoilage of fresh refrigerated beef liver. J. Appl. Bacteriol. 39:273–280.
159. Shelef, L.A., and J.M. Jay. 1969. Relationship between meat-swelling, viscosity, extract-release volume, and water-holding
capacity in evaluating beef microbial quality. J. Food Sci. 34:532–535.
160. Shelef, L.A., and J.M. Jay. 1969. Relationship between amino sugars and meat microbial quality. Appl. Microbiol. 17:931–
932.
161. Shelef, L.A., and J.M. Jay. 1970. Use of a titrimetric method to assess the bacterial spoilage of fresh beef. Appl. Microbiol.
19:902–905.
162. Slemr, J. 1981. Biogene Amine als potentieller chemischer Qualit¨ atsindikator f¨ ur Fleisch. Fleischwirt. 61:921–925.
163. Smith, F.C., R.A. Field, and J.C. Adams. 1974. Microbiology of Wyoming big game meat. J. Milk Food Technol. 37:129–
131.
164. Solomon, M.B., J.B. Long, and J.S. Eastridge. 1997. The Hydrodyne: A new process to improve beef tenderness. J. Anim.
Sci. 75:1534–1537.
165. Steinkraus, K.H., and J.C. Ayres. 1964. Incidence of putrefactive anaerobic spores in meat. J. Food Sci. 29:87–93.
166. Stern, N.J., M.P. Hernandez, L. Blankenship, K.E. Deibel, S. Doores, M.P. Doyle, H. Ng, M.D. Pierson, J.N. Sofos, W.H.
Sveum, and D.C. Westhoff. 1985. Prevalence and distribution of Campylobacter jejuni and Campylobacter coli in retail
meats. J. Food Protect. 48:595–599.
167. Stern, N.J., S.S. Green, N. Thaker, D.J. Krout, and J. Chiu. 1984. Recovery of Campylobacter jejuni from fresh and frozen
meat and poultry collected at slaughter. J. Food Protect. 47:372–374.
168. Stevenson, T.H., N. Bauer, L.M. Lucia, and G.R. Acuff. 2000. Attempts to isolate Helicobacter from cattle and survival
of Helicobacter pylori in beef products. J. Food Protect. 63:174–178.
169. Stiles, M.E., and L.-K. Ng. 1981. Biochemical characteristics and identification of Enterobacteriaceae isolated from
meats. Appl. Environ. Microbiol. 41:639–645.
170. Surkiewicz, B.F., M.E. Harris, R.P. Elliott, J.F. Macaluso, and M.M. Strand. 1975. Bacteriological survey of raw beef
patties produced at establishments under federal inspection. Appl. Microbiol. 29:331–334.
171. Swartzentruber, A., A.H. Schwab, B.A. Wentz, A.P. Duran, and R.B. Read, Jr. 1984. Microbiological quality of biscuit
dough, snack cakes and soy protein meat extender. J. Food Protect. 47:467–470.
172. Tamplin, M.L., I. Feder, S.A. Palumbo, A. Oser, L. Yoder, and J.B. Luchansky. 2001. Salmonella spp. and Escherichia
coli biotype I on swine carcasses processed under the hazard analysis and critical control point-based inspection models
project. J. Food Protect. 64:1305–1308.