170 Modern Food Microbiology
REFERENCES
1. Adler, B.B., and L.R. Beuchat. 2002. Death of Salmonella, Escherichia coli 0157:H7, and Listeria monocytogenes in garlic
butter as affected by storage temperature. J. Food Protect. 65:1976–1980.
2. Aguirre, M., and M.D. Collins. 1993. Lactic acid bacteria and human clinical infection. J. Appl. Bacteriol. 75:95–107.
3. Allen, S.H.G., R.W. Killermeyer, R.L. Stjernholm, and H.G. Wood. 1964. Purification and properties of enzymes involved
in the propionic acid fermentation. J. Bacteriol. 87:171–187.
4. Altekruse, S.F., B.B. Timbo, J.C. Mobray, N.H. Bean, and M.E. Potter. 1998. Cheese-associated outbreaks of human
illness in the United States, 1973 to 1992: Sanitary manufacturing practices protect consumers. J. Food Protect. 61:1405–
1407.
5. Arnott, D.R., C.L. Duitschaever, and D.H. Bullock. 1974. Microbiological evaluation of yogurt produced commercially in
Ontario. J. Milk Food Technol. 37:11–13.
6. Beumer, R.R., J.J.M. Cruysen, and I.R.K. Birtantie. 1988. The occurrence of Campylobacter jejuni in raw cows’ milk. J.
Appl. Bacteriol. 65:93–96.
7. Bodnaruk, P.W., R.G. Williams, and D.A. Golden. 1998. Survival ofYersinia enterocolitica during fermentation and storage
of yogurt. J. Food Sci. 63:535–537.
8. Brown, W.V., and E.B. Collins. 1977. End products and fermentation balances for lactic streptococci grown aerobically on
low concentrations of glucose. Appl. Environ. Microbiol. 33:38–42.
9. Carvajal, M., A. Bolanos, F. Rojo, and I. M´ endez. 2003. Aflatoxin M 1 in pasteurized and ultrapasteurized milk with different
fat content in Mexico. J. Food Protect. 66:1885–1892.
10. Centers for Disease Control and Prevention. 2002. Outbreak of Campylobacter jejuni infections associated with drinking
unpasteurized milk procured through a cow-leasing program—Wisconsin, 2001. Morb. Mort. Wkly. Rept. 51:548–549.
11. Davis, J.G. 1975. The microbiology of yoghurt. In Lactic Acid Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting,
and G.C. Whiting, 245–263. New York: Academic Press.
12. Doelle, H.A. 1975. Bacterial Metabolism. New York: Academic Press.
13. Douglas, S.A., M.J. Gray, A.D. Crandall, and K.J. Boor. 2000. Characterization of chocolate milk spoilage patterns. J.
Food Protect. 63:516–521.
14. Doyle, M.P., and D.J. Roman. 1982. Prevalence and survival of Campylobacter jejuni in unpasteurized milk. Appl. Environ.
Microbiol. 44:1154–1158
15. Food and Drug Administration, United States. 1995. Grade A pasteurized milk ordinance. Washington, D.C.: U.S. Department of Health and Human Services, Public Health Service.
16. Foster, E.M., F.E. Nelson, M.L. Speck, R.N. Doetsch, and J.C. Olson. 1957. Dairy Microbiology. Englewood Cliffs, N.J.:
Prentice-Hall.
17. Frank, J.F. 2001. Milk and dairy products, In Food Microbiology: Fundamentals and Frontiers, 2nd ed., ed. M.P. Doyle,
L.R. Beuchat, and T.J. Montville, 111–126. Washington, DC: ASM Press.
18. Garrote, G.L., A.G. Abraham, and G.L. de Antoni. 2000. Inhibitory power of kefir: The role of organic acids. J. Food
Protect. 63:364–369.
19. Gilliland, S.E., and M.L. Speck. 1974. Frozen concentrated cultures of lactic starter bacteria: A review. J. Milk Food
Technol. 37:107–111.
20. Gitter, M., R. Bradley, and P.H. Blampied. 1980. Listeria monocytogenes infection in bovine mastitis. Vet. Rec. 107:390–393.
21. Goodenough, E.R., and D.H. Kleyn. 1976. Qualitative and quantitative changes in carbohydrates during the manufacture
of yoghurt. J. Dairy Sci. 59:45–47.
22. Grant, I.R., H.J. Ball, and M.T. Rowe. 2002a. Incidence of Mycobacterium paratuberculosis in bulk raw and commercially
pasteurized cows’ milk from approved dairy processing establishments in the United Kingdom. Appl. Environ. Microbiol
68:2428–2435.
23. Grant, I.R., E.I. Hitchings, A. McCartney, F. Ferguson, and M.T. Rowe. 2002b. Effect of commercial-scale high-temperature,
short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows’ milk. Appl.
Environ. Microbiol. 68:602–607.
24. Grant, I.R., H.J. Ball, S.D. Neill, and M.T. Rowe. 1996. Inactivation of Mycobacterium paratuberculosis in cows’ milk at
pasteurization temperatures. Appl. Environ. Microbiol. 62:631–636.
REFERENCES
1. Adler, B.B., and L.R. Beuchat. 2002. Death of Salmonella, Escherichia coli 0157:H7, and Listeria monocytogenes in garlic
butter as affected by storage temperature. J. Food Protect. 65:1976–1980.
2. Aguirre, M., and M.D. Collins. 1993. Lactic acid bacteria and human clinical infection. J. Appl. Bacteriol. 75:95–107.
3. Allen, S.H.G., R.W. Killermeyer, R.L. Stjernholm, and H.G. Wood. 1964. Purification and properties of enzymes involved
in the propionic acid fermentation. J. Bacteriol. 87:171–187.
4. Altekruse, S.F., B.B. Timbo, J.C. Mobray, N.H. Bean, and M.E. Potter. 1998. Cheese-associated outbreaks of human
illness in the United States, 1973 to 1992: Sanitary manufacturing practices protect consumers. J. Food Protect. 61:1405–
1407.
5. Arnott, D.R., C.L. Duitschaever, and D.H. Bullock. 1974. Microbiological evaluation of yogurt produced commercially in
Ontario. J. Milk Food Technol. 37:11–13.
6. Beumer, R.R., J.J.M. Cruysen, and I.R.K. Birtantie. 1988. The occurrence of Campylobacter jejuni in raw cows’ milk. J.
Appl. Bacteriol. 65:93–96.
7. Bodnaruk, P.W., R.G. Williams, and D.A. Golden. 1998. Survival ofYersinia enterocolitica during fermentation and storage
of yogurt. J. Food Sci. 63:535–537.
8. Brown, W.V., and E.B. Collins. 1977. End products and fermentation balances for lactic streptococci grown aerobically on
low concentrations of glucose. Appl. Environ. Microbiol. 33:38–42.
9. Carvajal, M., A. Bolanos, F. Rojo, and I. M´ endez. 2003. Aflatoxin M 1 in pasteurized and ultrapasteurized milk with different
fat content in Mexico. J. Food Protect. 66:1885–1892.
10. Centers for Disease Control and Prevention. 2002. Outbreak of Campylobacter jejuni infections associated with drinking
unpasteurized milk procured through a cow-leasing program—Wisconsin, 2001. Morb. Mort. Wkly. Rept. 51:548–549.
11. Davis, J.G. 1975. The microbiology of yoghurt. In Lactic Acid Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting,
and G.C. Whiting, 245–263. New York: Academic Press.
12. Doelle, H.A. 1975. Bacterial Metabolism. New York: Academic Press.
13. Douglas, S.A., M.J. Gray, A.D. Crandall, and K.J. Boor. 2000. Characterization of chocolate milk spoilage patterns. J.
Food Protect. 63:516–521.
14. Doyle, M.P., and D.J. Roman. 1982. Prevalence and survival of Campylobacter jejuni in unpasteurized milk. Appl. Environ.
Microbiol. 44:1154–1158
15. Food and Drug Administration, United States. 1995. Grade A pasteurized milk ordinance. Washington, D.C.: U.S. Department of Health and Human Services, Public Health Service.
16. Foster, E.M., F.E. Nelson, M.L. Speck, R.N. Doetsch, and J.C. Olson. 1957. Dairy Microbiology. Englewood Cliffs, N.J.:
Prentice-Hall.
17. Frank, J.F. 2001. Milk and dairy products, In Food Microbiology: Fundamentals and Frontiers, 2nd ed., ed. M.P. Doyle,
L.R. Beuchat, and T.J. Montville, 111–126. Washington, DC: ASM Press.
18. Garrote, G.L., A.G. Abraham, and G.L. de Antoni. 2000. Inhibitory power of kefir: The role of organic acids. J. Food
Protect. 63:364–369.
19. Gilliland, S.E., and M.L. Speck. 1974. Frozen concentrated cultures of lactic starter bacteria: A review. J. Milk Food
Technol. 37:107–111.
20. Gitter, M., R. Bradley, and P.H. Blampied. 1980. Listeria monocytogenes infection in bovine mastitis. Vet. Rec. 107:390–393.
21. Goodenough, E.R., and D.H. Kleyn. 1976. Qualitative and quantitative changes in carbohydrates during the manufacture
of yoghurt. J. Dairy Sci. 59:45–47.
22. Grant, I.R., H.J. Ball, and M.T. Rowe. 2002a. Incidence of Mycobacterium paratuberculosis in bulk raw and commercially
pasteurized cows’ milk from approved dairy processing establishments in the United Kingdom. Appl. Environ. Microbiol
68:2428–2435.
23. Grant, I.R., E.I. Hitchings, A. McCartney, F. Ferguson, and M.T. Rowe. 2002b. Effect of commercial-scale high-temperature,
short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows’ milk. Appl.
Environ. Microbiol. 68:602–607.
24. Grant, I.R., H.J. Ball, S.D. Neill, and M.T. Rowe. 1996. Inactivation of Mycobacterium paratuberculosis in cows’ milk at
pasteurization temperatures. Appl. Environ. Microbiol. 62:631–636.