122 Modern Food Microbiology
39. Gonz´ alez, C.J., J.A. Santos, M.-L. Carc´ ıa-L´ opez, and A. Otero. 2000. Psychrobacters and related bacteria in freshwater
fish. J. Food Protect. 63:315–321.
40. Gram, L., A.B. Christensen, L. Ravn, S. Molin, and M. Givskov. 1999. Production of acylated homoserine lactones by
psychrotrophic members of the Enterobacteriaceae isolated from foods. Appl. Environ. Microbiol. 65:3458–3463.
41. Grant, G.F., A.R. McCurdy, and A.D. Osborne. 1988. Bacterial greening in cured meats: A review. Can. Inst. Food Sci.
Technol. J. 21:50–56.
42. Harrison, J.A., and M.A. Harrison. 1996. Fate of Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella
Typhimurium during preparation and storage of beef jerky. J. Food Protect. 59:1336–1338.
43. Hauschild, A.H.W., and R. Hilsheimer. 1983. Prevalence of Clostridium botulinum in commercial liver sausage. J. Food
Protect. 46:243–244.
44. Heinitz, M.L., R.D. Ruble, D.E. Wagner, and S.R. Tatini. 2000. Incidence of Salmonella in fish and seafood. J. Food
Protect. 63:579–592.
45. Herbert, R.A., M.S. Hendrie, D.M. Gibson, and J.M. Shewan. 1971. Bacteria active in the spoilage of certain sea foods.
J. Appl. Bacteriol. 34:41–50.
46. Hinkens, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. Validation of
pepperoni processes for control of Escherichia coli 0157:H7. J. Food Protect. 59:1260–1266.
47. Hobbs, G. 1983. Microbial spoilage of fish. In Food Microbiology: Advances and Prospects, ed. T.A. Roberts and F.A.
Skinner, 217–229. London: Academic Press.
48. Holley, R.A., T.Y. Guan, M. Peirson, and C.K. Yost. 2002. Carnobacterium viridans sp. nov., an alkaliphilic, facultative
anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52:1881–1885.
49. Holley, R.A. 1985. Beef jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and
2.5 ◦ C storage. J. Food Protect. 48:107–111.
50. Holley, R.A. 1985. Beef jerky: Viability of food-poisoning microorganisms on jerky during its manufacture and storage.
J. Food Protect. 48:100–106.
51. Hunter, A.C., and B.A. Linden. 1923. An investigation of oyster spoilage. Amer. Food J. 18:538–540.
52. Ihnot, A.M., A.M. Roering, R.K. Wierzba, N.G. Faith, and J.B. Luchansky. 1998. Behavior of Salmonella Typhimurium
DT104 during the manufacture and storage of pepperoni. Int. J. Food Microbiol. 40:117–121.
53. Ingham, M. 1960. Bacterial multiplication in packed Wiltshire bacon. J. Appl. Bacteriol. 23:206–215.
54. Ingram, M., and R.H. Dainty. 1971. Changes caused by microbes in spoilage of meats. J. Appl. Bacteriol. 34:21–39.
55. Jacquot, R. 1961. Organic constituents of fish and other aquatic animal foods. In Fish as Food, ed. G. Borgstrom, vol. 1,
145–209. New York: Academic Press.
56. Johnson, A.R., and D.M. Ogrydziak. 1984. Genetic adaptation to elevated carbon dioxide atmospheres by Pseudomonaslike bacteria isolated from rock cod (Sebastes spp.). Appl. Environ. Microbiol. 48:486–490.
57. Kato, Y., R.M. Sakala, H. Hayashidani, A. Kiuchi, C. Kaneuchi, and M. Ogawa. 2000. Lactobacillus algidus sp. nov.,
a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol.
50:1143–1149.
58. Kazanas, N., J.A. Emerson, H.L. Seagram, and L.L. Kempe. 1966. Effect of γ -irradiation on the microflora of freshwater fish. I. Microbial load, lag period, and rate of growth on yellow perch (Perca flavescens) fillets. Appl. Microbiol.
14:261–266.
59. Kitchell, A.G. 1962. Micrococci and coagulase negative staphylococci in cured meats and meat products. J. Appl. Bacteriol.
25:416–431.
60. Krzymien, M.E., and L. Elias. 1990. Feasibility study on the determination of fish freshness by trimethylamine headspace
analysis. J. Food Sci. 55:1228–1232.
61. LeGuyader, F., L. Haugarreau, L. Miossec, E. Dubois, and M. Pommepuy. 2000. Three-year study to assess human enteric
viruses in shellfish. Appl. Environ Microbiol. 66:3241–3248.
62. Leininger, H.V., L.R. Shelton, and K.H. Lewis. 1971. Microbiology of frozen cream-type pies, frozen cooked-peeled
shrimp, and dry food-grade gelatin. Food Technol. 25:224–229.
63. Leisner, J.J., J.C. Millan, H.H. Huss, and L.M. Larsen. 1994. Production of histamine and tyramine by lactic acid bacteria
isolated from vacuum-packaged sugar-salted fish. J. Appl. Bacteriol. 76:417–423.
64. Lerke, P., R. Adams, and L. Farber. 1965. Bacteriology of spoilage of fish muscle. III. Characteristics of spoilers. Appl.
Microbiol. 13:625–630.
39. Gonz´ alez, C.J., J.A. Santos, M.-L. Carc´ ıa-L´ opez, and A. Otero. 2000. Psychrobacters and related bacteria in freshwater
fish. J. Food Protect. 63:315–321.
40. Gram, L., A.B. Christensen, L. Ravn, S. Molin, and M. Givskov. 1999. Production of acylated homoserine lactones by
psychrotrophic members of the Enterobacteriaceae isolated from foods. Appl. Environ. Microbiol. 65:3458–3463.
41. Grant, G.F., A.R. McCurdy, and A.D. Osborne. 1988. Bacterial greening in cured meats: A review. Can. Inst. Food Sci.
Technol. J. 21:50–56.
42. Harrison, J.A., and M.A. Harrison. 1996. Fate of Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella
Typhimurium during preparation and storage of beef jerky. J. Food Protect. 59:1336–1338.
43. Hauschild, A.H.W., and R. Hilsheimer. 1983. Prevalence of Clostridium botulinum in commercial liver sausage. J. Food
Protect. 46:243–244.
44. Heinitz, M.L., R.D. Ruble, D.E. Wagner, and S.R. Tatini. 2000. Incidence of Salmonella in fish and seafood. J. Food
Protect. 63:579–592.
45. Herbert, R.A., M.S. Hendrie, D.M. Gibson, and J.M. Shewan. 1971. Bacteria active in the spoilage of certain sea foods.
J. Appl. Bacteriol. 34:41–50.
46. Hinkens, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. Validation of
pepperoni processes for control of Escherichia coli 0157:H7. J. Food Protect. 59:1260–1266.
47. Hobbs, G. 1983. Microbial spoilage of fish. In Food Microbiology: Advances and Prospects, ed. T.A. Roberts and F.A.
Skinner, 217–229. London: Academic Press.
48. Holley, R.A., T.Y. Guan, M. Peirson, and C.K. Yost. 2002. Carnobacterium viridans sp. nov., an alkaliphilic, facultative
anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52:1881–1885.
49. Holley, R.A. 1985. Beef jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and
2.5 ◦ C storage. J. Food Protect. 48:107–111.
50. Holley, R.A. 1985. Beef jerky: Viability of food-poisoning microorganisms on jerky during its manufacture and storage.
J. Food Protect. 48:100–106.
51. Hunter, A.C., and B.A. Linden. 1923. An investigation of oyster spoilage. Amer. Food J. 18:538–540.
52. Ihnot, A.M., A.M. Roering, R.K. Wierzba, N.G. Faith, and J.B. Luchansky. 1998. Behavior of Salmonella Typhimurium
DT104 during the manufacture and storage of pepperoni. Int. J. Food Microbiol. 40:117–121.
53. Ingham, M. 1960. Bacterial multiplication in packed Wiltshire bacon. J. Appl. Bacteriol. 23:206–215.
54. Ingram, M., and R.H. Dainty. 1971. Changes caused by microbes in spoilage of meats. J. Appl. Bacteriol. 34:21–39.
55. Jacquot, R. 1961. Organic constituents of fish and other aquatic animal foods. In Fish as Food, ed. G. Borgstrom, vol. 1,
145–209. New York: Academic Press.
56. Johnson, A.R., and D.M. Ogrydziak. 1984. Genetic adaptation to elevated carbon dioxide atmospheres by Pseudomonaslike bacteria isolated from rock cod (Sebastes spp.). Appl. Environ. Microbiol. 48:486–490.
57. Kato, Y., R.M. Sakala, H. Hayashidani, A. Kiuchi, C. Kaneuchi, and M. Ogawa. 2000. Lactobacillus algidus sp. nov.,
a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol.
50:1143–1149.
58. Kazanas, N., J.A. Emerson, H.L. Seagram, and L.L. Kempe. 1966. Effect of γ -irradiation on the microflora of freshwater fish. I. Microbial load, lag period, and rate of growth on yellow perch (Perca flavescens) fillets. Appl. Microbiol.
14:261–266.
59. Kitchell, A.G. 1962. Micrococci and coagulase negative staphylococci in cured meats and meat products. J. Appl. Bacteriol.
25:416–431.
60. Krzymien, M.E., and L. Elias. 1990. Feasibility study on the determination of fish freshness by trimethylamine headspace
analysis. J. Food Sci. 55:1228–1232.
61. LeGuyader, F., L. Haugarreau, L. Miossec, E. Dubois, and M. Pommepuy. 2000. Three-year study to assess human enteric
viruses in shellfish. Appl. Environ Microbiol. 66:3241–3248.
62. Leininger, H.V., L.R. Shelton, and K.H. Lewis. 1971. Microbiology of frozen cream-type pies, frozen cooked-peeled
shrimp, and dry food-grade gelatin. Food Technol. 25:224–229.
63. Leisner, J.J., J.C. Millan, H.H. Huss, and L.M. Larsen. 1994. Production of histamine and tyramine by lactic acid bacteria
isolated from vacuum-packaged sugar-salted fish. J. Appl. Bacteriol. 76:417–423.
64. Lerke, P., R. Adams, and L. Farber. 1965. Bacteriology of spoilage of fish muscle. III. Characteristics of spoilers. Appl.
Microbiol. 13:625–630.