Processed Meats and Seafoods
123
65. Matches, J.R. 1982. Effects of temperature on the decomposition of Pacific coast shrimp (Pandalus jordani). J. Food Sci.
47:1044–1047, 1069.
66. McLean, R.A., and W.L. Sulzbacher. 1953. Microbacterium thermosphactum spec. nov., a non-heat resistant bacterium
from fresh pork sausage. J. Bacteriol. 65:428–432.
67. Mediel, M.J., V. Rodriguez, G. Codina, and N. Martin-Casabona. 2000. Isolation of mycobacteria from frozen fish destined
for human consumption. Appl. Environ. Microbiol. 66:3637–3638.
68. Miettinen, H., A. Arvola, T. Luoma, and G. Wirtanen. 2003. Prevalence of Listeria monocytogenes in, and microbiological
sensory quality of, rainbow trout, whitefish, and vendace roes from Finnish retail markets. J. Food Protect. 66:1832–1839.
69. Molin, G., and I.-M. Stenstrom. 1984. Effect of temperature on the microbial flora of herring fillets stored in air or carbon
dioxide. J. Appl. Bacteriol. 56:275–282.
70. Nickerson, J.T.R., and S.A. Goldblith. 1964. A study of the microbiological quality of haddock fillets and shucked,
soft-shelled clams processed and marketed in the greater Boston area. J. Milk Food Technol. 27:7–12.
71. Nicol, D.J., M.K. Shaw, and D.A. Ledward. 1970. Hydrogen sulfide production by bacteria and sulfmyoglobin formation
in prepacked chilled beef. Appl. Microbiol. 19:937–939.
72. Ng, D.L.K., B.B. Koh, L. Tay, and M. Yeo. 1999. The presence of Salmonella in local food and beverage items in
Singapore. Dairy Fd. Environ. Sanit. 19:848–852.
73. Pearson, A.M., and T.A. Gillett. 1999. Processed Meats. New York: Kluwer Academic Publishers.
74. Portocarrero, S.M., M. Newman, and B. Mikel. 2002. Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures. Meat Sci. 62:267–
273.
75. Pottinger, S.R. 1948. Some data on pH and the freshness of shucked eastern oysters. Comm. Fisheries Rev. 10(9):1–3.
76. Riha, W.E., and M. Solberg. 1970. Microflora of fresh pork sausage casings. 2. Natural casings. J. Food Sci. 35:860–863.
77. Rodr´ ıguez, M., F. N´ u˜ nez, J.J. C´ ordoba, E. Berm´ udez, and M.A. Asensio. 1996. Gram-positive, catalase-positive cocci
from dry cured Iberian ham and their enterotoxigenic potential. Appl. Environ. Microbiol. 62:1897–1902.
78. Romero, J., N. Gonz´ alez, and R.T. Espero. 2002. Marine Pseudoalteromonas sp. composes most of the bacterial population
developed in oysters (Tiostrea chilensis) spoiled during storage. J. Food Sci. 67:2300–2303.
79. Sakala, R.M., Y. Kato, H. Hayashidanik, M. Murakami, C. Kaneuchi, and M. Ogawa. 2002. Lactobacillus fuchuensis sp.
nov., isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol. 52:1151–1154.
80. Shaw, B.G., and J.M. Shewan. 1968. Psychrophilic spoilage bacteria of fish. J. Appl. Bacteriol. 31:89–96.
81. Shay, B.J., and A.F. Egan. 1981. Hydrogen sulphide production and spoilage of vacuum-packaged beef by a Lactobacillus.
In Micro-Organisms in Spoilage and Pathogenicity, ed. T.A. Roberts, G. Hobbs, J.H.B. Christian, et al., 241–251. London:
Academic Press.
82. Shelef, L.A., and J.M. Jay. 1971. Hydration capacity as an index of shrimp microbial quality. J. Food Sci. 36:994–997.
83. Shewan, J.M. 1961. The microbiology of sea-water fish. In Fish as Food, ed. G. Borgstrom, vol. 1, 487–560. New York:
Academic Press.
84. Silverman, G.J., J.T.R. Nickerson, D.W. Duncan, N.S. Davis, J.S. Schachter, and M.M. Joselow. 1961. Microbial analysis
of frozen raw and cooked shrimp. I. General results. Food Technol. 15:455–458.
85. Stenstrom, I.-M., and G. Molin. 1990. Classification of the spoilage flora of fish, with special reference to Shewanella
putrefaciens. J. Appl. Bacteriol. 68:601–618.
86. Stewart, A.W. 1983. Effect of cooking on bacteriological population of “soul foods”. J. Food Protect. 46:19–20.
87. Sullivan, J.D., Jr., P.C. Ellis, R.G. Lee, W.S. Combs, Jr., and S.W. Watson. 1983. Comparison of the Limulus amoebocyte
lysate test with plate counts and chemical analyses for assessment of the quality of lean fish. Appl. Environ. Microbiol.
45:720–722.
88. 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.
89. Swartzentruber, A., A.H. Schwab, A.P. Duran, B.A. Wentz, and R.B. Read, Jr. 1980. Microbiological quality of frozen
shrimp and lobster tail in the retail market. Appl. Environ. Microbiol. 40:765–769.
90. Tarr, H.L.A. 1954. Microbiological deterioration of fish post mortem, its detection and control. Bacteriol. Rev. 18:1–15.
91. Thimothe, J., J. Walker, V. Suvanich, K.L. Call, M.W. Moody, and M. Wiedmann. 2002. Detection of Listeria in crawfish
processing plants and in raw, whole crawfish and processed crawfish (Procambarus spp.). J. Food Protect. 65:1735–1739.
123
65. Matches, J.R. 1982. Effects of temperature on the decomposition of Pacific coast shrimp (Pandalus jordani). J. Food Sci.
47:1044–1047, 1069.
66. McLean, R.A., and W.L. Sulzbacher. 1953. Microbacterium thermosphactum spec. nov., a non-heat resistant bacterium
from fresh pork sausage. J. Bacteriol. 65:428–432.
67. Mediel, M.J., V. Rodriguez, G. Codina, and N. Martin-Casabona. 2000. Isolation of mycobacteria from frozen fish destined
for human consumption. Appl. Environ. Microbiol. 66:3637–3638.
68. Miettinen, H., A. Arvola, T. Luoma, and G. Wirtanen. 2003. Prevalence of Listeria monocytogenes in, and microbiological
sensory quality of, rainbow trout, whitefish, and vendace roes from Finnish retail markets. J. Food Protect. 66:1832–1839.
69. Molin, G., and I.-M. Stenstrom. 1984. Effect of temperature on the microbial flora of herring fillets stored in air or carbon
dioxide. J. Appl. Bacteriol. 56:275–282.
70. Nickerson, J.T.R., and S.A. Goldblith. 1964. A study of the microbiological quality of haddock fillets and shucked,
soft-shelled clams processed and marketed in the greater Boston area. J. Milk Food Technol. 27:7–12.
71. Nicol, D.J., M.K. Shaw, and D.A. Ledward. 1970. Hydrogen sulfide production by bacteria and sulfmyoglobin formation
in prepacked chilled beef. Appl. Microbiol. 19:937–939.
72. Ng, D.L.K., B.B. Koh, L. Tay, and M. Yeo. 1999. The presence of Salmonella in local food and beverage items in
Singapore. Dairy Fd. Environ. Sanit. 19:848–852.
73. Pearson, A.M., and T.A. Gillett. 1999. Processed Meats. New York: Kluwer Academic Publishers.
74. Portocarrero, S.M., M. Newman, and B. Mikel. 2002. Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures. Meat Sci. 62:267–
273.
75. Pottinger, S.R. 1948. Some data on pH and the freshness of shucked eastern oysters. Comm. Fisheries Rev. 10(9):1–3.
76. Riha, W.E., and M. Solberg. 1970. Microflora of fresh pork sausage casings. 2. Natural casings. J. Food Sci. 35:860–863.
77. Rodr´ ıguez, M., F. N´ u˜ nez, J.J. C´ ordoba, E. Berm´ udez, and M.A. Asensio. 1996. Gram-positive, catalase-positive cocci
from dry cured Iberian ham and their enterotoxigenic potential. Appl. Environ. Microbiol. 62:1897–1902.
78. Romero, J., N. Gonz´ alez, and R.T. Espero. 2002. Marine Pseudoalteromonas sp. composes most of the bacterial population
developed in oysters (Tiostrea chilensis) spoiled during storage. J. Food Sci. 67:2300–2303.
79. Sakala, R.M., Y. Kato, H. Hayashidanik, M. Murakami, C. Kaneuchi, and M. Ogawa. 2002. Lactobacillus fuchuensis sp.
nov., isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol. 52:1151–1154.
80. Shaw, B.G., and J.M. Shewan. 1968. Psychrophilic spoilage bacteria of fish. J. Appl. Bacteriol. 31:89–96.
81. Shay, B.J., and A.F. Egan. 1981. Hydrogen sulphide production and spoilage of vacuum-packaged beef by a Lactobacillus.
In Micro-Organisms in Spoilage and Pathogenicity, ed. T.A. Roberts, G. Hobbs, J.H.B. Christian, et al., 241–251. London:
Academic Press.
82. Shelef, L.A., and J.M. Jay. 1971. Hydration capacity as an index of shrimp microbial quality. J. Food Sci. 36:994–997.
83. Shewan, J.M. 1961. The microbiology of sea-water fish. In Fish as Food, ed. G. Borgstrom, vol. 1, 487–560. New York:
Academic Press.
84. Silverman, G.J., J.T.R. Nickerson, D.W. Duncan, N.S. Davis, J.S. Schachter, and M.M. Joselow. 1961. Microbial analysis
of frozen raw and cooked shrimp. I. General results. Food Technol. 15:455–458.
85. Stenstrom, I.-M., and G. Molin. 1990. Classification of the spoilage flora of fish, with special reference to Shewanella
putrefaciens. J. Appl. Bacteriol. 68:601–618.
86. Stewart, A.W. 1983. Effect of cooking on bacteriological population of “soul foods”. J. Food Protect. 46:19–20.
87. Sullivan, J.D., Jr., P.C. Ellis, R.G. Lee, W.S. Combs, Jr., and S.W. Watson. 1983. Comparison of the Limulus amoebocyte
lysate test with plate counts and chemical analyses for assessment of the quality of lean fish. Appl. Environ. Microbiol.
45:720–722.
88. 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.
89. Swartzentruber, A., A.H. Schwab, A.P. Duran, B.A. Wentz, and R.B. Read, Jr. 1980. Microbiological quality of frozen
shrimp and lobster tail in the retail market. Appl. Environ. Microbiol. 40:765–769.
90. Tarr, H.L.A. 1954. Microbiological deterioration of fish post mortem, its detection and control. Bacteriol. Rev. 18:1–15.
91. Thimothe, J., J. Walker, V. Suvanich, K.L. Call, M.W. Moody, and M. Wiedmann. 2002. Detection of Listeria in crawfish
processing plants and in raw, whole crawfish and processed crawfish (Procambarus spp.). J. Food Protect. 65:1735–1739.