344 Modern Food Microbiology
47. Doores, S. 1983. Organic acids. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 75–107. New York:
Marcel Dekker.
48. Doyle, M.P., and E.H. Marth. 1978. Bisulfite degrades aflatoxins. Effect of temperature and concentration of bisulfite. J.
Food Protect. 41:774–780.
49. Duncan, C.L., and E.M. Foster. 1968. Role of curing agents in the preservation of shelf-stable canned meat products.
Appl. Microbiol. 16:401–405.
50. Dymicky, M., and H. Trenchard. 1982. Inhibition of Clostridium botulinum 62A by saturated n-aliphatic acids, n-alkyl
formates, acetates, propionates and butyrates. J. Food Protect. 45:1117–1119.
51. Eckert, J.W. 1979. Fungicidal and fungistatic agents: Control of pathogenic microorganisms on fresh fruits and vegetables
after harvest. In Food Mycology, ed. M.E. Rhodes, 164–199. Boston: Hall.
52. Eklund, T. 1985. The effect of sorbic acid and esters of p-hydroxybenzoic acid on the protonmotive force in Escherichia
coli membrane vesicles. J. Gen. Microbiol. 131:73–76.
53. El-Ziney, M.G., M.G.T. van den Tempel, and J. Debevere. 1999. Application of reuterin produced by Lactobacillus reuteri
12002 for meat decontamination and preservation. J. Food Protect. 62:257–261.
54. Entani, E., M. Asai, S. Tsujihata, Y. Tsukamoto, and M. Ohta. 1998. Antibacterial action of vinegar against food-borne
pathogenic bacteria including Escherichia coli 0157:H7. J. Food Protect. 61:953–959.
55. Fabrizio, K.A., and C.N. Cutter. 2003. Stability of electrolyzed oxidizing water and its efficacy against cell suspensions
of Salmonella Typhimurium and Listeria monocytogenes. J. Food Protect. 66:1379–1384.
56. Fisher, T.L., and D.A. Golden. 1998. Survival of Escherichia coli 0157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate. J. Food Sci. 63:904–906.
57. Florey, H.W. 1946. The use of micro-organisms for therapeutic purposes. Yale J. Biol. Med. 19:101–118.
58. Fong, Y.Y., and W.C. Chan. 1973. Bacterial production of di-methyl nitrosamine in salted fish. Nature 243:421–422.
59. Food and Agriculture Organization/World Health Organization (FAO/WHO). 1976. Evaluation of Certain Food Additives.
WHO Technical Report Series 599.
60. Francis, G.A., C. Thomas, and D. O’Beirne. 1999. Review paper: The microbiological safety of minimally processed
vegetables. Int. J. Food Sci. Technol. 34:1–22.
61. Frank, J.F., J. Ehlers, and L. Wicker. 2003. Removal of Listeria monocytogenes and poultry soil-containing biofilms using
chemical cleaning and sanitizing agents under static conditions. Food Protect. Trends 23:654–663.
62. Freese, E., C.W. Sheu, and E. Galliers. 1973. Function of lipophilic acids as antimicrobial food additives. Nature 241:321–
325.
63. Fung, D.Y.C., C.C.S. Lin, and M.B. Gailani. 1985. Effect of phenolic antioxidants on microbial growth. CRC Crit. Rev.
Microbiol. 12:153–183.
64. Gaeng, S., S. Scherer, H. Neve, and M.J. Loessner. 2002. Gene cloning and expression and secretion of Listeria monocytogenes bacteriophage-lytic enzymes in Lactococcus lactis. Appl. Environ. Microbiol. 66:2951–2958.
65. Gailani, M.B., and D.Y.C. Fung. 1984. Antimicrobial effects of selected antioxidants in laboratory media and in ground
pork. J. Food Protect. 47:428–433.
66. Garcia, A., J.R. Mount, and P.M. Davidson. 2003. Ozone and chlorine treatment of minimally processed lettuce. J. Food
Sci. 68:2747–2751.
67. Gill, A.O., and R.A. Holley. 2000. Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic
bacteria on ham and bologna. J. Food Protect. 63:1338–1346.
68. Glass, K.A., D.A. Granberg, A.L. Smith, A.M. McNamara, M. Hardin, J. Mattias, K. Ladwig, and E.A. Johnson. 2002.
Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food
Protect. 65:116–123.
69. Goepfert, J.M., and H.U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol.
35:449–452.
70. Goode, D., V.M. Allen, and P.A. Barrow. 2003. Reduction of experimental Salmonella and Campylobacter contamination
of chicken skin by application of lytic bacteriophages. Appl. Environ. Microbiol. 69:5032–5036.
71. Goodridge, L., A. Gallaccio, and M.W. Griffiths. 2003. Morphological, host range, and genetic characterization of two
coliphages. Appl. Environ. Microbiol. 69:5364–5371.
72. Gould, G.W. 1964. Effect of food preservatives on the growth of bacteria from spores. In Microbial Inhibitors in Foods,
ed. G. Molin, 17–24. Stockholm: Almquist & Wiksell.
47. Doores, S. 1983. Organic acids. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 75–107. New York:
Marcel Dekker.
48. Doyle, M.P., and E.H. Marth. 1978. Bisulfite degrades aflatoxins. Effect of temperature and concentration of bisulfite. J.
Food Protect. 41:774–780.
49. Duncan, C.L., and E.M. Foster. 1968. Role of curing agents in the preservation of shelf-stable canned meat products.
Appl. Microbiol. 16:401–405.
50. Dymicky, M., and H. Trenchard. 1982. Inhibition of Clostridium botulinum 62A by saturated n-aliphatic acids, n-alkyl
formates, acetates, propionates and butyrates. J. Food Protect. 45:1117–1119.
51. Eckert, J.W. 1979. Fungicidal and fungistatic agents: Control of pathogenic microorganisms on fresh fruits and vegetables
after harvest. In Food Mycology, ed. M.E. Rhodes, 164–199. Boston: Hall.
52. Eklund, T. 1985. The effect of sorbic acid and esters of p-hydroxybenzoic acid on the protonmotive force in Escherichia
coli membrane vesicles. J. Gen. Microbiol. 131:73–76.
53. El-Ziney, M.G., M.G.T. van den Tempel, and J. Debevere. 1999. Application of reuterin produced by Lactobacillus reuteri
12002 for meat decontamination and preservation. J. Food Protect. 62:257–261.
54. Entani, E., M. Asai, S. Tsujihata, Y. Tsukamoto, and M. Ohta. 1998. Antibacterial action of vinegar against food-borne
pathogenic bacteria including Escherichia coli 0157:H7. J. Food Protect. 61:953–959.
55. Fabrizio, K.A., and C.N. Cutter. 2003. Stability of electrolyzed oxidizing water and its efficacy against cell suspensions
of Salmonella Typhimurium and Listeria monocytogenes. J. Food Protect. 66:1379–1384.
56. Fisher, T.L., and D.A. Golden. 1998. Survival of Escherichia coli 0157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate. J. Food Sci. 63:904–906.
57. Florey, H.W. 1946. The use of micro-organisms for therapeutic purposes. Yale J. Biol. Med. 19:101–118.
58. Fong, Y.Y., and W.C. Chan. 1973. Bacterial production of di-methyl nitrosamine in salted fish. Nature 243:421–422.
59. Food and Agriculture Organization/World Health Organization (FAO/WHO). 1976. Evaluation of Certain Food Additives.
WHO Technical Report Series 599.
60. Francis, G.A., C. Thomas, and D. O’Beirne. 1999. Review paper: The microbiological safety of minimally processed
vegetables. Int. J. Food Sci. Technol. 34:1–22.
61. Frank, J.F., J. Ehlers, and L. Wicker. 2003. Removal of Listeria monocytogenes and poultry soil-containing biofilms using
chemical cleaning and sanitizing agents under static conditions. Food Protect. Trends 23:654–663.
62. Freese, E., C.W. Sheu, and E. Galliers. 1973. Function of lipophilic acids as antimicrobial food additives. Nature 241:321–
325.
63. Fung, D.Y.C., C.C.S. Lin, and M.B. Gailani. 1985. Effect of phenolic antioxidants on microbial growth. CRC Crit. Rev.
Microbiol. 12:153–183.
64. Gaeng, S., S. Scherer, H. Neve, and M.J. Loessner. 2002. Gene cloning and expression and secretion of Listeria monocytogenes bacteriophage-lytic enzymes in Lactococcus lactis. Appl. Environ. Microbiol. 66:2951–2958.
65. Gailani, M.B., and D.Y.C. Fung. 1984. Antimicrobial effects of selected antioxidants in laboratory media and in ground
pork. J. Food Protect. 47:428–433.
66. Garcia, A., J.R. Mount, and P.M. Davidson. 2003. Ozone and chlorine treatment of minimally processed lettuce. J. Food
Sci. 68:2747–2751.
67. Gill, A.O., and R.A. Holley. 2000. Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic
bacteria on ham and bologna. J. Food Protect. 63:1338–1346.
68. Glass, K.A., D.A. Granberg, A.L. Smith, A.M. McNamara, M. Hardin, J. Mattias, K. Ladwig, and E.A. Johnson. 2002.
Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food
Protect. 65:116–123.
69. Goepfert, J.M., and H.U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol.
35:449–452.
70. Goode, D., V.M. Allen, and P.A. Barrow. 2003. Reduction of experimental Salmonella and Campylobacter contamination
of chicken skin by application of lytic bacteriophages. Appl. Environ. Microbiol. 69:5032–5036.
71. Goodridge, L., A. Gallaccio, and M.W. Griffiths. 2003. Morphological, host range, and genetic characterization of two
coliphages. Appl. Environ. Microbiol. 69:5364–5371.
72. Gould, G.W. 1964. Effect of food preservatives on the growth of bacteria from spores. In Microbial Inhibitors in Foods,
ed. G. Molin, 17–24. Stockholm: Almquist & Wiksell.