342 Modern Food Microbiology
REFERENCES
1. Abee, T. 1995. Pore-forming bacteriocins of Gram-positive bacteria and self-protection mechanisms of producer organisms. FEMS Microbiol. Lett. 129:1–10.
2. Achen, M., and A.E. Yousef. 2001. Efficacy of ozone against Escherichia coli 0157:H7 on apples. J. Food Sci. 66:1380–
1384.
3. Alakomi, H.-L., E. Skytta, M. Saarela, T. Mattila-Sandholm, K. Latva-Kala, and I.M. Helander. 2000. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Appl. Environ. Microbiol. 66:2001–2005.
4. Am´ ezquita, A., and M.M. Brashears. 2002. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products
by lactic acid bacteria. J. Food Protect. 65:316–325.
5. Anderson, G.L., K.C. Caldwell, L.R. Beuchat, and P.L. Williams. 2003. Interaction of a free-living soil nematode,
Caenorhabditis elgans, with surrogates of foodborne pathogenic bacteria. J. Food Protect. 66:1543–1549.
6. Atterbury, R.J., P.L. Connerton, C.E.R. Dodd, C.E.D. Rees, and I.F. Connerton. 2003. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni. Appl. Environ. Microbiol.
69:6302–6306.
7. Atterbury, R.J., P.L. Connerton, C.E.R. Dodd, C.E.D. Rees, and I.F. Connerton. 2003. Isolation and characterization of
Campylobacter bacteriophages from retail poultry. Appl. Environ. Microbiol. 69:4511–4518.
8. Aymerich, M.T., M. Hugas, and J.M. Monfort. 1998. Review: Bacteriocinogenic lactic acid bacteria associated with meat
products. Food Sci. Technol. Int. 4:141–158.
9. Banks, J.G., and R.G. Board. 1982. Sulfite inhibition of Enterobacteriacae including Salmonella in British fresh sausage
and in culture systems. J. Food Protect. 45:1292–1297, 1301.
10. Bari, M.L., Y. Sabina, S. Isobe, T. Uemura, and K. Isshiki. 2003. Effectiveness of electrolyzed acidic water in killing
Escherichia coli 0157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. J. Food Protect.
66:542–548.
11. Bari, M.L., Y. Inatsu, S. Kawasaki, E. Nazuka, and K. Isshiki. 2002. Calcinated calcium killing of Escherichia coli
0157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes. J. Food Protect. 65:1706–1711.
12. Barker, C., and S.F. Park. 2001. Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by
ethanol. Appl. Environ. Microbiol. 67:1594–1600.
13. Bedie, G.K., J. Samelis, J.N. Sofos, K.E. Belk, J.A. Scanga, and G.C. Smith. 2001. Antimicrobials in the formulation to
control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 ◦ C in vacuum packages. J. Food
Protect. 64:1949–1955.
14. Berry, B.W., and T.N. Blumer. 1981. Sensory, physical, and cooking characteristics of bacon processed with varying levels
of sodium nitrite and potassium sorbate. J. Food Sci. 46:321–327.
15. Beuchat, L.R., T.E. Ward, and C.A. Pettigrew. 2001. Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli 0157:H7 on alfalfa seeds. J. Food Protect. 64:152–
158.
16. Blake, D.F., and C.R. Stumbo. 1970. Ethylene oxide resistance of microorganisms important in spoilage of acid and
high-acid foods. J. Food Sci. 35:26–29.
17. Bosund, I. 1962. The action of benzoic and salicylic acids on the metabolism of microorganisms. Adv. Food Res. 11:331–
353.
18. Bowen, V.G., and R.H. Deibel. 1974. Effects of nitrite and ascorbate on botulinal toxin formation in wieners and bacon.
In Proceedings of the Meat Industry Research Conference, 63–68. Chicago: American Meat Institute Foundation.
19. Branen, A.L., P.M. Davidson, and B. Katz. 1980. Antimicrobial properties of phenolic, antioxidants and lipids. Food
Technol. 34(5):42–53, 63.
20. Bredholt, S., T. Nasbakken, and A. Holck. 1999. Protective cultures inhibit growth of Listeria monocytogenes and
Escherichia coli 0157:H7 in cooked, sliced, vacuum- and gas-packaged meat. Int. J. Food Microbiol. 53:43–52.
21. Breukink, E., I. Wiedemann, C. van Kraaij, O.P. Kulpers, H.-G. Sahl, and B. de Kruijff. 1999. Use of the cell wall precursor
lipid II by a pore-forming peptide antibiotic. Science 286:2361–2364.
22. Budu-Amoako, E., R.F. Ablett, J. Harris, and J. Delves-Broughton. 1999. Combined effect of nisin and moderate heat on
destruction of Listeria monocytogenes in cold-pack lobster meat. J. Food Protect. 62:46–50.
REFERENCES
1. Abee, T. 1995. Pore-forming bacteriocins of Gram-positive bacteria and self-protection mechanisms of producer organisms. FEMS Microbiol. Lett. 129:1–10.
2. Achen, M., and A.E. Yousef. 2001. Efficacy of ozone against Escherichia coli 0157:H7 on apples. J. Food Sci. 66:1380–
1384.
3. Alakomi, H.-L., E. Skytta, M. Saarela, T. Mattila-Sandholm, K. Latva-Kala, and I.M. Helander. 2000. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Appl. Environ. Microbiol. 66:2001–2005.
4. Am´ ezquita, A., and M.M. Brashears. 2002. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products
by lactic acid bacteria. J. Food Protect. 65:316–325.
5. Anderson, G.L., K.C. Caldwell, L.R. Beuchat, and P.L. Williams. 2003. Interaction of a free-living soil nematode,
Caenorhabditis elgans, with surrogates of foodborne pathogenic bacteria. J. Food Protect. 66:1543–1549.
6. Atterbury, R.J., P.L. Connerton, C.E.R. Dodd, C.E.D. Rees, and I.F. Connerton. 2003. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni. Appl. Environ. Microbiol.
69:6302–6306.
7. Atterbury, R.J., P.L. Connerton, C.E.R. Dodd, C.E.D. Rees, and I.F. Connerton. 2003. Isolation and characterization of
Campylobacter bacteriophages from retail poultry. Appl. Environ. Microbiol. 69:4511–4518.
8. Aymerich, M.T., M. Hugas, and J.M. Monfort. 1998. Review: Bacteriocinogenic lactic acid bacteria associated with meat
products. Food Sci. Technol. Int. 4:141–158.
9. Banks, J.G., and R.G. Board. 1982. Sulfite inhibition of Enterobacteriacae including Salmonella in British fresh sausage
and in culture systems. J. Food Protect. 45:1292–1297, 1301.
10. Bari, M.L., Y. Sabina, S. Isobe, T. Uemura, and K. Isshiki. 2003. Effectiveness of electrolyzed acidic water in killing
Escherichia coli 0157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. J. Food Protect.
66:542–548.
11. Bari, M.L., Y. Inatsu, S. Kawasaki, E. Nazuka, and K. Isshiki. 2002. Calcinated calcium killing of Escherichia coli
0157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes. J. Food Protect. 65:1706–1711.
12. Barker, C., and S.F. Park. 2001. Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by
ethanol. Appl. Environ. Microbiol. 67:1594–1600.
13. Bedie, G.K., J. Samelis, J.N. Sofos, K.E. Belk, J.A. Scanga, and G.C. Smith. 2001. Antimicrobials in the formulation to
control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 ◦ C in vacuum packages. J. Food
Protect. 64:1949–1955.
14. Berry, B.W., and T.N. Blumer. 1981. Sensory, physical, and cooking characteristics of bacon processed with varying levels
of sodium nitrite and potassium sorbate. J. Food Sci. 46:321–327.
15. Beuchat, L.R., T.E. Ward, and C.A. Pettigrew. 2001. Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli 0157:H7 on alfalfa seeds. J. Food Protect. 64:152–
158.
16. Blake, D.F., and C.R. Stumbo. 1970. Ethylene oxide resistance of microorganisms important in spoilage of acid and
high-acid foods. J. Food Sci. 35:26–29.
17. Bosund, I. 1962. The action of benzoic and salicylic acids on the metabolism of microorganisms. Adv. Food Res. 11:331–
353.
18. Bowen, V.G., and R.H. Deibel. 1974. Effects of nitrite and ascorbate on botulinal toxin formation in wieners and bacon.
In Proceedings of the Meat Industry Research Conference, 63–68. Chicago: American Meat Institute Foundation.
19. Branen, A.L., P.M. Davidson, and B. Katz. 1980. Antimicrobial properties of phenolic, antioxidants and lipids. Food
Technol. 34(5):42–53, 63.
20. Bredholt, S., T. Nasbakken, and A. Holck. 1999. Protective cultures inhibit growth of Listeria monocytogenes and
Escherichia coli 0157:H7 in cooked, sliced, vacuum- and gas-packaged meat. Int. J. Food Microbiol. 53:43–52.
21. Breukink, E., I. Wiedemann, C. van Kraaij, O.P. Kulpers, H.-G. Sahl, and B. de Kruijff. 1999. Use of the cell wall precursor
lipid II by a pore-forming peptide antibiotic. Science 286:2361–2364.
22. Budu-Amoako, E., R.F. Ablett, J. Harris, and J. Delves-Broughton. 1999. Combined effect of nisin and moderate heat on
destruction of Listeria monocytogenes in cold-pack lobster meat. J. Food Protect. 62:46–50.