212 Modern Food Microbiology
21. ICMSF. 1986. Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications,
2nd ed., 234–243. Toronto: University of Toronto Press.
22. Jones, D.R., J.K. Northcutt, M.T. Musgrove, P.A. Curtis, K.E. Anderson, D.L. Fletcher, and N.A. Cox. 2003. Survey of
shell egg processing plant sanitation programs: Effects of egg contact surfaces. J. Food Protect. 66:1486–1489.
23. Julseth, R.M., and R.H. Deibel. 1974. Microbial profile of selected spices and herbs at import. J. Milk Food Technol.
37:414–419.
24. K¨ aferstein, F.K. 1976. The microflora of parsley. J. Milk Food Technol. 39:837–840.
25. Kereluk, K., and M.F. Gunderson. 1959. Studies on the bacteriological quality of frozen meat pies. I. Bacteriological survey
of some commercially frozen meat pies. Appl. Microbiol. 7:320–323.
26. Kerr, M., M. Fitzgerald, J.J. Sheridan, D.A. McDowell, and I.S. Blair. 1999. Survival of Escherichia coli 0157:H7 in bottled
natural mineral water. J. Appl. Microbiol. 87:833–841.
27. Khalil, A.H., and E.H. Mansour. 1998. Alginate encapsulated bifidobacteria survival in mayonnaise. J. Food Sci. 63:702–
705.
28. Kihlberg, R. 1972. The microbe as a source of food. Annu. Rev. Microbiol. 26:427–466.
29. Kim, H., and P. Feng. 2001. Bottled water. In Compendium of Methods for the Microbiological Examinaation of Foods,
4th ed., 573–576. ed. F.P. Downes and K. Ito. Washington, DC: American Public Health Association.
30. Kneifel, W., and E. Berger. 1994. Microbiological criteria of random samples of spices and herbs retailed on the Austrian
market. J. Food Protect. 57:893–901.
31. Kurtzman, C.P., R.Rogers, and C.W. Hesseltine. 1971. Microbiological spoilage of mayonnaise and salad dressings. Appl.
Microbiol. 21:870–874.
32. Lamothe, G.T., T. Putallaz, H. Joosten, and J.D. Marugg. 2003. Reverse transcription-PCR analysis of bottled and natural
mineral waters for the presence of noroviruses. Appl. Environ. Microbiol. 69:6541–6549.
33. 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.
34. Leuschner, R.G.K., M.J.A. O’Callaghan, and E.K. Arendt. 1998. Bacilli spoilage in part-baked and rebaked brown soda
bread. J. Food Sci. 63:915–918.
35. Levine, P., B. Rose, S. Green, G. Ransom, and W. Hill. 2001. Pathogen testing of ready-to-eat meat and poultry products
collected at federally inspected establishments in the United States, 1990 to 1999. J. Food Protect. 64:1188–1193.
36. Lifshitz, A., R.G. Baker, and H.B. Naylor. 1964. The relative importance of chicken egg exterior structures in resisting
bacterial penetration. J. Food Sci. 29:94–99.
37. Litchfield, J.H. 1977. Single-cell proteins. Food Technol. 31:175–179.
38. Litsky, W., I.S. Fagerson, and C.R. Fellers. 1957. A bacteriological survey of commercially frozen beef, poultry and tuna
pies. J. Milk Food Technol. 20:216–219.
39. Meldrum, R.J., and C.D. Ribeiro. 2003. Campylobacter in ready-to-eat foods: The result of a 15-month survey. J. Food
Protect. 66:2135–2137.
40. Moore, J.E., M. McCalmont, J. Xu, B.C. Miller, and N. Heaney. 2002. Asaia sp., an unusual spoilage organism of fruitflavored bottled water. Appl. Environ. Microbiol. 68:4130–4131.
41. Muriana, P.M., and L. Kanach. 1995. Use of Nisaplin TM to inhibit spoilage bacteria in buttermilk ranch dressing. J. Food
Protect. 58:1109–1113.
42. Nakamura, M., and K.D. Kelly. 1968. Clostridium perfringens in dehydrated soups and sauces. J. Food Sci. 33:424–426.
43. Nichols, G., I. Gillespie, and J. de Louvois. 2000. The microbiological quality of ice used to cool drinks and ready-to-eat
food from retail and catering premises in the United Kingdom. J. Food Protect. 63:78–82.
44. Pace, P.J. 1975. Bacteriological quality of delicatessen foods: Are standards needed? J. Milk Food Technol. 38:347–353.
45. Paradis, D.C., and M.E. Stiles. 1978. A study of microbial quality of vacuum packaged, sliced bologna. J. Food Protect.
41:811–815.
46. Pederson, C.S. 1930. Bacterial spoilage of a thousand island dressing. J. Bacteriol. 20:99–106.
47. Powers, E.M., C. Ay, H.M. El-Bisi, and D.B. Rowley. 1971. Bacteriology of dehydrated space foods. Appl. Microbiol.
22:441–445.
48. Powers, E.M., T.G. Latt, and T. Brown. 1976. Incidence and levels of Bacillus cereus in processed spices. J. Milk Food
Technol. 39:668–670.
21. ICMSF. 1986. Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications,
2nd ed., 234–243. Toronto: University of Toronto Press.
22. Jones, D.R., J.K. Northcutt, M.T. Musgrove, P.A. Curtis, K.E. Anderson, D.L. Fletcher, and N.A. Cox. 2003. Survey of
shell egg processing plant sanitation programs: Effects of egg contact surfaces. J. Food Protect. 66:1486–1489.
23. Julseth, R.M., and R.H. Deibel. 1974. Microbial profile of selected spices and herbs at import. J. Milk Food Technol.
37:414–419.
24. K¨ aferstein, F.K. 1976. The microflora of parsley. J. Milk Food Technol. 39:837–840.
25. Kereluk, K., and M.F. Gunderson. 1959. Studies on the bacteriological quality of frozen meat pies. I. Bacteriological survey
of some commercially frozen meat pies. Appl. Microbiol. 7:320–323.
26. Kerr, M., M. Fitzgerald, J.J. Sheridan, D.A. McDowell, and I.S. Blair. 1999. Survival of Escherichia coli 0157:H7 in bottled
natural mineral water. J. Appl. Microbiol. 87:833–841.
27. Khalil, A.H., and E.H. Mansour. 1998. Alginate encapsulated bifidobacteria survival in mayonnaise. J. Food Sci. 63:702–
705.
28. Kihlberg, R. 1972. The microbe as a source of food. Annu. Rev. Microbiol. 26:427–466.
29. Kim, H., and P. Feng. 2001. Bottled water. In Compendium of Methods for the Microbiological Examinaation of Foods,
4th ed., 573–576. ed. F.P. Downes and K. Ito. Washington, DC: American Public Health Association.
30. Kneifel, W., and E. Berger. 1994. Microbiological criteria of random samples of spices and herbs retailed on the Austrian
market. J. Food Protect. 57:893–901.
31. Kurtzman, C.P., R.Rogers, and C.W. Hesseltine. 1971. Microbiological spoilage of mayonnaise and salad dressings. Appl.
Microbiol. 21:870–874.
32. Lamothe, G.T., T. Putallaz, H. Joosten, and J.D. Marugg. 2003. Reverse transcription-PCR analysis of bottled and natural
mineral waters for the presence of noroviruses. Appl. Environ. Microbiol. 69:6541–6549.
33. 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.
34. Leuschner, R.G.K., M.J.A. O’Callaghan, and E.K. Arendt. 1998. Bacilli spoilage in part-baked and rebaked brown soda
bread. J. Food Sci. 63:915–918.
35. Levine, P., B. Rose, S. Green, G. Ransom, and W. Hill. 2001. Pathogen testing of ready-to-eat meat and poultry products
collected at federally inspected establishments in the United States, 1990 to 1999. J. Food Protect. 64:1188–1193.
36. Lifshitz, A., R.G. Baker, and H.B. Naylor. 1964. The relative importance of chicken egg exterior structures in resisting
bacterial penetration. J. Food Sci. 29:94–99.
37. Litchfield, J.H. 1977. Single-cell proteins. Food Technol. 31:175–179.
38. Litsky, W., I.S. Fagerson, and C.R. Fellers. 1957. A bacteriological survey of commercially frozen beef, poultry and tuna
pies. J. Milk Food Technol. 20:216–219.
39. Meldrum, R.J., and C.D. Ribeiro. 2003. Campylobacter in ready-to-eat foods: The result of a 15-month survey. J. Food
Protect. 66:2135–2137.
40. Moore, J.E., M. McCalmont, J. Xu, B.C. Miller, and N. Heaney. 2002. Asaia sp., an unusual spoilage organism of fruitflavored bottled water. Appl. Environ. Microbiol. 68:4130–4131.
41. Muriana, P.M., and L. Kanach. 1995. Use of Nisaplin TM to inhibit spoilage bacteria in buttermilk ranch dressing. J. Food
Protect. 58:1109–1113.
42. Nakamura, M., and K.D. Kelly. 1968. Clostridium perfringens in dehydrated soups and sauces. J. Food Sci. 33:424–426.
43. Nichols, G., I. Gillespie, and J. de Louvois. 2000. The microbiological quality of ice used to cool drinks and ready-to-eat
food from retail and catering premises in the United Kingdom. J. Food Protect. 63:78–82.
44. Pace, P.J. 1975. Bacteriological quality of delicatessen foods: Are standards needed? J. Milk Food Technol. 38:347–353.
45. Paradis, D.C., and M.E. Stiles. 1978. A study of microbial quality of vacuum packaged, sliced bologna. J. Food Protect.
41:811–815.
46. Pederson, C.S. 1930. Bacterial spoilage of a thousand island dressing. J. Bacteriol. 20:99–106.
47. Powers, E.M., C. Ay, H.M. El-Bisi, and D.B. Rowley. 1971. Bacteriology of dehydrated space foods. Appl. Microbiol.
22:441–445.
48. Powers, E.M., T.G. Latt, and T. Brown. 1976. Incidence and levels of Bacillus cereus in processed spices. J. Milk Food
Technol. 39:668–670.