Food Protection with Chemicals, and by Biocontrol 345
73. Gould, G.W., M.H. Brown, and B.C. Fletcher. 1983. Mechanisms of action of food preservation procedures. In Food
Microbiology: Advances and Prospects, ed. T.A. Roberts and F.A. Skinner, 67–84. New York: Academic Press.
74. Gray, J.I., and A.M. Pearson. 1984. Cured meat flavor. Adv. Food Res. 29:1–86.
75. Greer, G.G. 1986. Homologous bacteriophage control of Pseudomonas growth and beef spoilage. J. Food Protect. 49:104–
109.
76. Hagler, W.M., Jr., J.E. Hutchins, and P.B. Hamilton. 1982. Destruction of aflatoxin in corn with sodium bisulfite. J. Food
Protect. 45:1287–1291.
77. Hamilton-Miller, J.M.T. 1974. Fungal sterols and the mode of action of the polyene antibiotics. Adv. Appl. Microbiol.
17:109–134.
78. Harp, E., and S.E. Gilliland. 2003. Evaluation of a select strain of Lactobacillus delbrueckii subsp. lactis as a biological
control agent for pathogens on fresh-cut vegetables stored at 7 ◦ C. J. Food Protect. 66:1013–1018.
79. Hawksworth, G., and M.J. Hill. 1971. The formation of nitrosamines by human intestinal bacteria. Biochem. J. 122:28–29P.
80. Hawksworth, G., and M.J. Hill. 1971. Bacteria and the N -nitrosation of secondary amines. Brit. J. Cancer 25:520–526.
81. Hechelman, H., and L. Leistner. 1969. Hemmung von unerwunschtem Schimmelpilzwachstum auf Rohwursten durch
Delvocid (Pimaricin). Fleischwirtschaft 49:1639–1641.
82. Herranz, C., V. Chen, H.-J. Chung, L.M. Cintas, P.E. Hern´ andez, T.J. Montville, and M.L. Chikindas. 2001. Enterocin
P selectively dissipates the membrane potential of Enterococcus faecium T136. Appl. Environ. Microbiol. 67:1689–1692.
83. Holzapfel, W.H., R. Geisen, and U. Schillinger. 1995. Biological preservation of foods with reference to protective cultures,
bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24:343–362.
84. Holley, R.A. 1981. Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate. Appl.
Environ. Microbiol. 41:422–429.
85. Holyoak, C.D., M. Stratford, A. McMullin, M.B. Cole, K. Crimmins, A.J.P. Brown, and P.J. Coote. 1996. Activity of the
plasma membrane H-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces
cerevisiae in the presence of the weak-acid preservative sorbic acid. Appl. Environ. Microbiol. 62:3158–3164.
86. Hoover, D.G., and L.R. Steenson, ed. 1993. Bacteriocins of Lactic Acid Bacteria. New York: Academic Press.
87. Huhtanen, C.N. 1980. Inhibition of Clostridium botulinum by spice extracts and aliphatic alcohols. J. Food Protect.
43:195–196, 200.
88. Hurst, A. 1981. Nisin. Adv. Appl. Microbiol. 27:85–123.
89. Islam, M., J. Chen, M.P. Doyle, and M. Chinnan. 2002. Control of Listeria monocytogenes on turkey frankfurters by
generally-recognized-as-safe preservatives. J. Food Protect. 65:1411–1416.
90. Ivey, F.J., K.J. Shaver, L.N. Christiansen, and R.B. Tompkin. 1978. Effect of potassium sorbate on toxinogenesis by
Clostridium botulinum in bacon. J. Food Protect. 41:621–625.
91. Jack, R.W., J.R. Tagg, and B. Ray. 1995. Bacteriocins of Gram-positive bacteria. Microbiol. Rev. 59:171–200.
92. Jacobsen, T., B.B. Budde, and A.G. Koch. 2003. Application of Leuconostoc carnosum for biopreservation of cooked
meat products. J. Appl. Microbiol. 95:242–249.
93. Jay, J.M. 1997. Do background microorganisms play a role in the safety of fresh foods? Trends Food Sci. Technol.
8:421–424.
94. Jay, J.M. 1982. Antimicrobial properties of diacetyl. Appl. Environ. Microbiol. 44:525–532.
95. Jay, J.M. 1982. Effect of diacetyl on foodborne microorganisms. J. Food Sci. 47:1829–1831.
96. Jay, J.M. 1983. Antibiotics as food preservatives. In Food Microbiology, ed. A.H. Rose, 117–143. New York: Academic
Press.
97. Jay, J.M., and G.M. Rivers. 1984. Antimicrobial activity of some food flavoring compounds. J. Food Safety 6:129–139.
98. Juglal, S., R. Govinden, and B. Odhav. 2002. Spice oils for the control of co-occurring mycotoxin-producing fungi. J.
Food Protect. 65:683–687.
99. Kabara, J.J. 1983. Medium-chain fatty acids and esters. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson,
109–139. New York: Marcel Dekker.
100. Kabara, J.J., H. Vrable, and M.S.F. Lie Ken Jie. 1977. Antimicrobial lipids: Natural and synthetic fatty acids and monoglycerides. Lipids 12:753–759.
101. Kang, D.-H., and D.Y.C. Fung. 2000. Stimulation of starter culture for further reduction of foodborne pathogens during
salami fermentation. J. Food Protect. 63:1492–1495.
73. Gould, G.W., M.H. Brown, and B.C. Fletcher. 1983. Mechanisms of action of food preservation procedures. In Food
Microbiology: Advances and Prospects, ed. T.A. Roberts and F.A. Skinner, 67–84. New York: Academic Press.
74. Gray, J.I., and A.M. Pearson. 1984. Cured meat flavor. Adv. Food Res. 29:1–86.
75. Greer, G.G. 1986. Homologous bacteriophage control of Pseudomonas growth and beef spoilage. J. Food Protect. 49:104–
109.
76. Hagler, W.M., Jr., J.E. Hutchins, and P.B. Hamilton. 1982. Destruction of aflatoxin in corn with sodium bisulfite. J. Food
Protect. 45:1287–1291.
77. Hamilton-Miller, J.M.T. 1974. Fungal sterols and the mode of action of the polyene antibiotics. Adv. Appl. Microbiol.
17:109–134.
78. Harp, E., and S.E. Gilliland. 2003. Evaluation of a select strain of Lactobacillus delbrueckii subsp. lactis as a biological
control agent for pathogens on fresh-cut vegetables stored at 7 ◦ C. J. Food Protect. 66:1013–1018.
79. Hawksworth, G., and M.J. Hill. 1971. The formation of nitrosamines by human intestinal bacteria. Biochem. J. 122:28–29P.
80. Hawksworth, G., and M.J. Hill. 1971. Bacteria and the N -nitrosation of secondary amines. Brit. J. Cancer 25:520–526.
81. Hechelman, H., and L. Leistner. 1969. Hemmung von unerwunschtem Schimmelpilzwachstum auf Rohwursten durch
Delvocid (Pimaricin). Fleischwirtschaft 49:1639–1641.
82. Herranz, C., V. Chen, H.-J. Chung, L.M. Cintas, P.E. Hern´ andez, T.J. Montville, and M.L. Chikindas. 2001. Enterocin
P selectively dissipates the membrane potential of Enterococcus faecium T136. Appl. Environ. Microbiol. 67:1689–1692.
83. Holzapfel, W.H., R. Geisen, and U. Schillinger. 1995. Biological preservation of foods with reference to protective cultures,
bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24:343–362.
84. Holley, R.A. 1981. Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate. Appl.
Environ. Microbiol. 41:422–429.
85. Holyoak, C.D., M. Stratford, A. McMullin, M.B. Cole, K. Crimmins, A.J.P. Brown, and P.J. Coote. 1996. Activity of the
plasma membrane H-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces
cerevisiae in the presence of the weak-acid preservative sorbic acid. Appl. Environ. Microbiol. 62:3158–3164.
86. Hoover, D.G., and L.R. Steenson, ed. 1993. Bacteriocins of Lactic Acid Bacteria. New York: Academic Press.
87. Huhtanen, C.N. 1980. Inhibition of Clostridium botulinum by spice extracts and aliphatic alcohols. J. Food Protect.
43:195–196, 200.
88. Hurst, A. 1981. Nisin. Adv. Appl. Microbiol. 27:85–123.
89. Islam, M., J. Chen, M.P. Doyle, and M. Chinnan. 2002. Control of Listeria monocytogenes on turkey frankfurters by
generally-recognized-as-safe preservatives. J. Food Protect. 65:1411–1416.
90. Ivey, F.J., K.J. Shaver, L.N. Christiansen, and R.B. Tompkin. 1978. Effect of potassium sorbate on toxinogenesis by
Clostridium botulinum in bacon. J. Food Protect. 41:621–625.
91. Jack, R.W., J.R. Tagg, and B. Ray. 1995. Bacteriocins of Gram-positive bacteria. Microbiol. Rev. 59:171–200.
92. Jacobsen, T., B.B. Budde, and A.G. Koch. 2003. Application of Leuconostoc carnosum for biopreservation of cooked
meat products. J. Appl. Microbiol. 95:242–249.
93. Jay, J.M. 1997. Do background microorganisms play a role in the safety of fresh foods? Trends Food Sci. Technol.
8:421–424.
94. Jay, J.M. 1982. Antimicrobial properties of diacetyl. Appl. Environ. Microbiol. 44:525–532.
95. Jay, J.M. 1982. Effect of diacetyl on foodborne microorganisms. J. Food Sci. 47:1829–1831.
96. Jay, J.M. 1983. Antibiotics as food preservatives. In Food Microbiology, ed. A.H. Rose, 117–143. New York: Academic
Press.
97. Jay, J.M., and G.M. Rivers. 1984. Antimicrobial activity of some food flavoring compounds. J. Food Safety 6:129–139.
98. Juglal, S., R. Govinden, and B. Odhav. 2002. Spice oils for the control of co-occurring mycotoxin-producing fungi. J.
Food Protect. 65:683–687.
99. Kabara, J.J. 1983. Medium-chain fatty acids and esters. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson,
109–139. New York: Marcel Dekker.
100. Kabara, J.J., H. Vrable, and M.S.F. Lie Ken Jie. 1977. Antimicrobial lipids: Natural and synthetic fatty acids and monoglycerides. Lipids 12:753–759.
101. Kang, D.-H., and D.Y.C. Fung. 2000. Stimulation of starter culture for further reduction of foodborne pathogens during
salami fermentation. J. Food Protect. 63:1492–1495.