Food Protection with Chemicals, and by Biocontrol 343
23. Bullerman, L.B., F.Y. Lieu, and S.A. Seier. 1977. Inhibition of growth and aflatoxin production by cinnamon and clove
oils, cinnamic aldehyde and eugenol. J. Food Sci. 42:1107–1109, 1116.
24. Buyong, N., J. Kok, and J.B. Luchansky. 1998. Use of a genetically enhanced, pedio-producing starter culture, Lactococcus
lactis subsp. lactis MM217, to control Listeria monocytogenes in Cheddar cheese. Appl. Environ. Microbiol. 64:4842–
4845.
25. Caldwell, K.N., B.B. Adler, G.L. Anderson, P.I. Williams, and L.R. Beuchat. 2003. Ingestion of Salmonella enterica
serotype Poona by a free-living nematode, Caenorhabditis elegans, and protection against inactivation by produce sanitizers. Appl. Environ. Microbiol. 69:4103–4110.
26. Callaway, T.R., A.M.S. Carneiro de Melo, and J.B. Russell. 1997. The effect of nisin and monensin on ruminal fermentations in vitro. Curr. Microbiol. 35:90–96.
27. Capita, R., C. Alonso-Calleja, M. Prieto, M. del Camino Garcia-Fern´ andez, and B. Moreno. 2003. Effectiveness of
trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin. J. Food Protect. 66:61–64.
28. Carnio, M.C., A. H¨ oltzel, M. Rudolf, T. Henle, G. Jung, and S. Scherer. 2000. The macrocyclic peptide antibiotic micrococcin P 1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes
on soft cheese. Appl. Environ. Microbiol. 66:2378–2384.
29. Cassens, R.G. 1995. Use of sodium nitrite in cured meats today. Food Technol. 49(7):72–80, 115.
30. Castillo, A., K.S. McKenzie, L.M. Lucia, and G.R. Acuff. 2003. Ozone treatment for reduction of Escherichia coli
0157:H7 and Salmonella serotype Typhimurium on beef carcass surfaces. J. Food Protect. 66:775–779.
31. Cerrutti, P., M.R. Terebiznik, M.S. de Huergo, R. Jagus, and A.M.R. Pilosof. 2001. Combined effect of water activity and
pH on the inhibition of Escherichia coli by nisin. J. Food Protect. 64:1510–1514.
32. Chang, P.-C., S.M. Akhtar, T. Burke, and H. Pivnick. 1974. Effect of sodium nitrite on Clostridium botulinum in canned
luncheon meat: Evidence for a Perigo-type factor in the absence of nitrite. Can Inst. Food Sci. Technol. J. 7:209–
212.
33. Cheng, M.K.C., and R.E. Levin. 1970. Chemical destruction of Aspergillus niger conidiospores. J. Food Sci. 35:62–66.
34. Christiansen, L.N., R.W. Johnston, D.A. Kautter, J.W. Howard, and W.J. Aunan. 1973. Effect of nitrite and nitrate on
toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.
Appl. Microbiol. 25:357–362.
35. Christiansen, L.N., R.B. Tompkin, A.B. Shaparis, T.V. Kueper, R.W. Johnston, D.A. Kautter, and O.J. Kolari. 1974. Effect
of sodium nitrite on toxin production by Clostridium botulinum in bacon. Appl. Microbiol. 27:733–737.
36. Collins-Thompson, D.L., N.P. Sen, B. Aris, and L. Schwinghamer. 1972. Nonenzymic in vitro formation of nitrosamines
by bacteria isolated from meat products. Can. J. Microbiol. 18:1968–1971.
37. Dack, G.M., and G. Lippitz. 1962. Fate of staphylococci and enteric microorganisms introduced into slurry of frozen pot
pies. Appl. Microbiol. 10:472–479.
38. Davidson, P.M. 1983. Phenolic compounds. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 37–73. New
York: Marcel Dekker.
39. Davidson, P.M., C.J. Brekke, and A.L. Branen. 1981. Antimicrobial activity of butylated hydroxyanisole, tertiary butylhydroquinone, and potassium sorbate in combination. J. Food Sci. 46:314–316.
40. Delves-Broughton, J. 1990. Nisin and its uses as a food preservative. Food Technol. 44(11):100, 102, 104, 106, 108,
111–112, 117.
41. Denny, C.B., L.E. Sharpe, and C.W. Bohrer. 1961. Effects of tylosin and nisin on canned food spoilage bacteria. Appl.
Microbiol. 9:108–110.
42. DePaola, A., M.L. Motes, A.M. Chan, and C.A. Suttle. 1998. Phages infecting Vibrio vulnificus are abundant and diverse
in oysters (Crassostrea virginica) collected from the Gulf of Mexico. Appl. Environ. Microbiol. 64:346–351.
43. Dethmers, A.E., H. Rock, T. Fazio, and R.W. Johnston. 1975. Effect of added sodium nitrite and sodium nitrate on sensory
quality and nitrosamine formation in Thuringer sausage. J. Food Sci. 40:491–495.
44. Deuel, H.J., Jr., C.E. Calbert, L. Anisfeld, H. McKeechan, and H.D. Blunden. 1954. Sorbic acid as a fungistatic agent for
foods. II. Metabolism of α,β-unsaturated fatty acids with emphasis on sorbic acid. Food Res. 19:13–19.
45. Deutsch, S.-M., S. Guezenec, M. Piot, S. Foster, and S. Lortal. 2004. Mur-LH, the broad-spectrum endolysin of Lactobacillus helveticus temperate-bacteriophage (t0303). Appl. Environ. Microbiol. 70:96–103.
46. Dimick, K.P., G. Alderton, J.C. Lewis, H.D. Lightbody, and H.L. Fevold. 1947. Purification and properties of subtilin.
Arch. Biochem. 15:1–11.
23. Bullerman, L.B., F.Y. Lieu, and S.A. Seier. 1977. Inhibition of growth and aflatoxin production by cinnamon and clove
oils, cinnamic aldehyde and eugenol. J. Food Sci. 42:1107–1109, 1116.
24. Buyong, N., J. Kok, and J.B. Luchansky. 1998. Use of a genetically enhanced, pedio-producing starter culture, Lactococcus
lactis subsp. lactis MM217, to control Listeria monocytogenes in Cheddar cheese. Appl. Environ. Microbiol. 64:4842–
4845.
25. Caldwell, K.N., B.B. Adler, G.L. Anderson, P.I. Williams, and L.R. Beuchat. 2003. Ingestion of Salmonella enterica
serotype Poona by a free-living nematode, Caenorhabditis elegans, and protection against inactivation by produce sanitizers. Appl. Environ. Microbiol. 69:4103–4110.
26. Callaway, T.R., A.M.S. Carneiro de Melo, and J.B. Russell. 1997. The effect of nisin and monensin on ruminal fermentations in vitro. Curr. Microbiol. 35:90–96.
27. Capita, R., C. Alonso-Calleja, M. Prieto, M. del Camino Garcia-Fern´ andez, and B. Moreno. 2003. Effectiveness of
trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin. J. Food Protect. 66:61–64.
28. Carnio, M.C., A. H¨ oltzel, M. Rudolf, T. Henle, G. Jung, and S. Scherer. 2000. The macrocyclic peptide antibiotic micrococcin P 1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes
on soft cheese. Appl. Environ. Microbiol. 66:2378–2384.
29. Cassens, R.G. 1995. Use of sodium nitrite in cured meats today. Food Technol. 49(7):72–80, 115.
30. Castillo, A., K.S. McKenzie, L.M. Lucia, and G.R. Acuff. 2003. Ozone treatment for reduction of Escherichia coli
0157:H7 and Salmonella serotype Typhimurium on beef carcass surfaces. J. Food Protect. 66:775–779.
31. Cerrutti, P., M.R. Terebiznik, M.S. de Huergo, R. Jagus, and A.M.R. Pilosof. 2001. Combined effect of water activity and
pH on the inhibition of Escherichia coli by nisin. J. Food Protect. 64:1510–1514.
32. Chang, P.-C., S.M. Akhtar, T. Burke, and H. Pivnick. 1974. Effect of sodium nitrite on Clostridium botulinum in canned
luncheon meat: Evidence for a Perigo-type factor in the absence of nitrite. Can Inst. Food Sci. Technol. J. 7:209–
212.
33. Cheng, M.K.C., and R.E. Levin. 1970. Chemical destruction of Aspergillus niger conidiospores. J. Food Sci. 35:62–66.
34. Christiansen, L.N., R.W. Johnston, D.A. Kautter, J.W. Howard, and W.J. Aunan. 1973. Effect of nitrite and nitrate on
toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.
Appl. Microbiol. 25:357–362.
35. Christiansen, L.N., R.B. Tompkin, A.B. Shaparis, T.V. Kueper, R.W. Johnston, D.A. Kautter, and O.J. Kolari. 1974. Effect
of sodium nitrite on toxin production by Clostridium botulinum in bacon. Appl. Microbiol. 27:733–737.
36. Collins-Thompson, D.L., N.P. Sen, B. Aris, and L. Schwinghamer. 1972. Nonenzymic in vitro formation of nitrosamines
by bacteria isolated from meat products. Can. J. Microbiol. 18:1968–1971.
37. Dack, G.M., and G. Lippitz. 1962. Fate of staphylococci and enteric microorganisms introduced into slurry of frozen pot
pies. Appl. Microbiol. 10:472–479.
38. Davidson, P.M. 1983. Phenolic compounds. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 37–73. New
York: Marcel Dekker.
39. Davidson, P.M., C.J. Brekke, and A.L. Branen. 1981. Antimicrobial activity of butylated hydroxyanisole, tertiary butylhydroquinone, and potassium sorbate in combination. J. Food Sci. 46:314–316.
40. Delves-Broughton, J. 1990. Nisin and its uses as a food preservative. Food Technol. 44(11):100, 102, 104, 106, 108,
111–112, 117.
41. Denny, C.B., L.E. Sharpe, and C.W. Bohrer. 1961. Effects of tylosin and nisin on canned food spoilage bacteria. Appl.
Microbiol. 9:108–110.
42. DePaola, A., M.L. Motes, A.M. Chan, and C.A. Suttle. 1998. Phages infecting Vibrio vulnificus are abundant and diverse
in oysters (Crassostrea virginica) collected from the Gulf of Mexico. Appl. Environ. Microbiol. 64:346–351.
43. Dethmers, A.E., H. Rock, T. Fazio, and R.W. Johnston. 1975. Effect of added sodium nitrite and sodium nitrate on sensory
quality and nitrosamine formation in Thuringer sausage. J. Food Sci. 40:491–495.
44. Deuel, H.J., Jr., C.E. Calbert, L. Anisfeld, H. McKeechan, and H.D. Blunden. 1954. Sorbic acid as a fungistatic agent for
foods. II. Metabolism of α,β-unsaturated fatty acids with emphasis on sorbic acid. Food Res. 19:13–19.
45. Deutsch, S.-M., S. Guezenec, M. Piot, S. Foster, and S. Lortal. 2004. Mur-LH, the broad-spectrum endolysin of Lactobacillus helveticus temperate-bacteriophage (t0303). Appl. Environ. Microbiol. 70:96–103.
46. Dimick, K.P., G. Alderton, J.C. Lewis, H.D. Lightbody, and H.L. Fevold. 1947. Purification and properties of subtilin.
Arch. Biochem. 15:1–11.