Processed Meats and Seafoods
121
15. Centers for Disease Control and Prevention. 1995. Escherichia coli 0157:H7 outbreak linked to commercially distributed
dry-cured salami—Washington and California, 1994. Morb. Mort. Wkly. Rept. 44:157–160.
16. Chen, T.C., and R.E. Levin. 1974. Taxonomic significance of phenethyl alcohol production by Achromobacter isolates
from fishery sources. Appl. Microbiol. 28:681–687.
17. Chen, T.C., W.W. Nawar, and R.E. Levin. 1974. Identification of major high-boiling volatile compounds produced during
refrigerated storage of haddock fillets. Appl. Microbiol. 28:679–680.
18. Chew, S.-Y., and Y.-H.P. Hsieh. 1988. Rapid CO 2 evolution method for determining shelf life of refrigerated catfish. J.
Food Sci. 63:768–771.
19. Cobb, B.F., III, and C. Vanderzant. 1985. Development of a chemical test for shrimp quality. J. Food Sci. 40:121–124.
20. Cook, D.W., J.C. Bowers, and A. DePaola. 2000. Density of total and pathogenic (tdh+) Vibrio parahaemolyticus in
Atlantic and Gulf Coast molluscan shellfish at harvest. J. Food Protect. 65:1873–1880.
21. Cook, D.W., P.O. Leary, J.C. Hunsucker, E.M. Sloan, J.C. Bowsers, R.J. Blodgett, and A. DePaola. 2002. Vibrio vulnificus
and Vibrio parahaemolyticus in U.S. retail shell oysters: A national survey from June 1998 to July 1999. J. Food Protect.
65:79–87.
22. Cotton, L.N., and D.L. Marshall. 1998. Predominant microflora on catfish processing equipment. Dairy Food Environ.
Sanit. 18:650–654.
23. DePaola, A., C.A. Kaysner, J. Bowers, and D.W. Cook. 2000. Environmental investigation of Vibrio parahaemolyticus
in oysters after outbreaks in Washington, Texas, and New York (1997 and 1998). Appl. Environ. Microbiol. 66:4649–
4654.
24. Drake, S.D., J.B. Evans, and C.F. Niven. 1958. Microbial flora of packaged frankfurters and their radiation resistance.
Food Res. 23:291–296.
25. Draughon, F.A., B.A. Anthony, and M.E. Denton. 1999. Listeria species in fresh rainbow trout purchased from retail
markets. Dairy Fd. Environ. Sanit. 19:90–94.
26. Egan, A.F., B.J. Shaw, and P.J. Rogers. 1989. Factors affecting the production of hydrogen sulphide by Lactobacillus sake
L13 growing on vacuum-packaged beef. J. Appl. Bacteriol. 67:255–262.
27. Ellison, R.K., E. Malnari, A. DePaola, J. Bowers, and G.E. Rodrick. 2001. Populations of Vibrio parahaemolyticus in
retail oysters from Florida using two methods. J. Food Protect. 64:682–686.
28. Fach, P., S. Perelle, F. Dilasser, J. Grout, C. Dargaignaratz, L. Botella, J.-M. Gourreau, F. Carlin, M.R. Popoff, and V. Broussole. 2002. Detection by PCR-enzyme-linked immunosorbent assay of Clostridium botulinum in fish and environmental
samples from a coastal area in northern France. Appl. Environ. Microbiol. 68:5870–5876.
29. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, and J.B. Luchansky. 1998. Viability of Escherichia coli 0157:H7 in
pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4, and -20 ◦ C under air, vacuum,
and CO 2 . Int. J. Food Microbiol. 37:47–54.
30. Fidalgo, S.G., Q. Wang, and T.V. Riley. 2000. Comparison of methods for detection of Erysipelothrix spp. and their
distribution in some Australasian seafoods. Appl. Environ. Microbiol. 66:2066–2070.
31. Fields, M.L., B.S. Richmond, and R.E. Baldwin. 1968. Food quality as determined by metabolic by-products of microorganisms. Adv. Food Res. 16:161–229.
32. Foster, J.F., J.L. Fowler, and J. Dacey. 1977. A microbial survey of various fresh and frozen seafood products. J. Food
Protect. 40:300–303.
33. Fraiser, M.B., and J.A. Koburger. 1984. Incidence of salmonellae in clams, oysters, crabs and mullet. J. Food Protect.
47:343–345.
34. Gardini, E., R. Tofalo, and G. Suzzi. 2003. A survey of antibiotic resistance in Micrococcaceae isolated from Italian dry
fermented sausages. J. Food Protect. 66:937–945.
35. Gardner, G.A. 1971. Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage. J. Appl.
Bacteriol. 34:645–654.
36. Garriga, M., M.A. Ehrmann, J. Arnau, M. Hugas, and R.F. Vogel. 1998. Carnimonas nigrificans gen. nov., sp. nov., a
bacterial causative agent for black spot formation on cured meat products. Int. J. Syst. Bacteriol. 48:677–686.
37. Gill, C.O., and K.G. Newton. 1979. Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures. Appl. Environ.
Microbiol. 37:362–364.
38. Gombas, E.E., Y. Chen, R.S. Clavero, and V.N. Scott. 2003. Survey of Listeria monocytogenes in ready-to-eat foods.
J. Food Protect. 66:559–569.
121
15. Centers for Disease Control and Prevention. 1995. Escherichia coli 0157:H7 outbreak linked to commercially distributed
dry-cured salami—Washington and California, 1994. Morb. Mort. Wkly. Rept. 44:157–160.
16. Chen, T.C., and R.E. Levin. 1974. Taxonomic significance of phenethyl alcohol production by Achromobacter isolates
from fishery sources. Appl. Microbiol. 28:681–687.
17. Chen, T.C., W.W. Nawar, and R.E. Levin. 1974. Identification of major high-boiling volatile compounds produced during
refrigerated storage of haddock fillets. Appl. Microbiol. 28:679–680.
18. Chew, S.-Y., and Y.-H.P. Hsieh. 1988. Rapid CO 2 evolution method for determining shelf life of refrigerated catfish. J.
Food Sci. 63:768–771.
19. Cobb, B.F., III, and C. Vanderzant. 1985. Development of a chemical test for shrimp quality. J. Food Sci. 40:121–124.
20. Cook, D.W., J.C. Bowers, and A. DePaola. 2000. Density of total and pathogenic (tdh+) Vibrio parahaemolyticus in
Atlantic and Gulf Coast molluscan shellfish at harvest. J. Food Protect. 65:1873–1880.
21. Cook, D.W., P.O. Leary, J.C. Hunsucker, E.M. Sloan, J.C. Bowsers, R.J. Blodgett, and A. DePaola. 2002. Vibrio vulnificus
and Vibrio parahaemolyticus in U.S. retail shell oysters: A national survey from June 1998 to July 1999. J. Food Protect.
65:79–87.
22. Cotton, L.N., and D.L. Marshall. 1998. Predominant microflora on catfish processing equipment. Dairy Food Environ.
Sanit. 18:650–654.
23. DePaola, A., C.A. Kaysner, J. Bowers, and D.W. Cook. 2000. Environmental investigation of Vibrio parahaemolyticus
in oysters after outbreaks in Washington, Texas, and New York (1997 and 1998). Appl. Environ. Microbiol. 66:4649–
4654.
24. Drake, S.D., J.B. Evans, and C.F. Niven. 1958. Microbial flora of packaged frankfurters and their radiation resistance.
Food Res. 23:291–296.
25. Draughon, F.A., B.A. Anthony, and M.E. Denton. 1999. Listeria species in fresh rainbow trout purchased from retail
markets. Dairy Fd. Environ. Sanit. 19:90–94.
26. Egan, A.F., B.J. Shaw, and P.J. Rogers. 1989. Factors affecting the production of hydrogen sulphide by Lactobacillus sake
L13 growing on vacuum-packaged beef. J. Appl. Bacteriol. 67:255–262.
27. Ellison, R.K., E. Malnari, A. DePaola, J. Bowers, and G.E. Rodrick. 2001. Populations of Vibrio parahaemolyticus in
retail oysters from Florida using two methods. J. Food Protect. 64:682–686.
28. Fach, P., S. Perelle, F. Dilasser, J. Grout, C. Dargaignaratz, L. Botella, J.-M. Gourreau, F. Carlin, M.R. Popoff, and V. Broussole. 2002. Detection by PCR-enzyme-linked immunosorbent assay of Clostridium botulinum in fish and environmental
samples from a coastal area in northern France. Appl. Environ. Microbiol. 68:5870–5876.
29. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, and J.B. Luchansky. 1998. Viability of Escherichia coli 0157:H7 in
pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4, and -20 ◦ C under air, vacuum,
and CO 2 . Int. J. Food Microbiol. 37:47–54.
30. Fidalgo, S.G., Q. Wang, and T.V. Riley. 2000. Comparison of methods for detection of Erysipelothrix spp. and their
distribution in some Australasian seafoods. Appl. Environ. Microbiol. 66:2066–2070.
31. Fields, M.L., B.S. Richmond, and R.E. Baldwin. 1968. Food quality as determined by metabolic by-products of microorganisms. Adv. Food Res. 16:161–229.
32. Foster, J.F., J.L. Fowler, and J. Dacey. 1977. A microbial survey of various fresh and frozen seafood products. J. Food
Protect. 40:300–303.
33. Fraiser, M.B., and J.A. Koburger. 1984. Incidence of salmonellae in clams, oysters, crabs and mullet. J. Food Protect.
47:343–345.
34. Gardini, E., R. Tofalo, and G. Suzzi. 2003. A survey of antibiotic resistance in Micrococcaceae isolated from Italian dry
fermented sausages. J. Food Protect. 66:937–945.
35. Gardner, G.A. 1971. Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage. J. Appl.
Bacteriol. 34:645–654.
36. Garriga, M., M.A. Ehrmann, J. Arnau, M. Hugas, and R.F. Vogel. 1998. Carnimonas nigrificans gen. nov., sp. nov., a
bacterial causative agent for black spot formation on cured meat products. Int. J. Syst. Bacteriol. 48:677–686.
37. Gill, C.O., and K.G. Newton. 1979. Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures. Appl. Environ.
Microbiol. 37:362–364.
38. Gombas, E.E., Y. Chen, R.S. Clavero, and V.N. Scott. 2003. Survey of Listeria monocytogenes in ready-to-eat foods.
J. Food Protect. 66:559–569.