346 Modern Food Microbiology
102. Katla, T., K. Naterstad, M. Vancanneyt, J. Swings, and L. Axelsson. 2003. Differences in susceptibility of Listeria
monocytogenes strains to sakacin P, sakacin A, pediocin PA-1, and nisin. Appl. Environ. Microbiol. 69:4431–4437.
103. Kemp, G.K., M.L. Aldrich, and A.L. Waldroup. 2000. Acidified sodium chlorite antimicrobial treatment of broiler
carcasses. J. Food Protect. 63:1087–1092.
104. Kennedy, J.E., Jr., J.L. Oblinger, and B. Bitton. 1984. Recovery of coliphages from chicken, pork sausage and delicatessen
meats. J. Food Protect. 47:623–626.
105. Kereluk, K., H.A. Gammon, and R.S. Lloyd. 1970. Microbiological aspects of ethylene oxide sterilization. II. Microbial
resistance to ethylene oxide. Appl. Microbiol. 19:152–156.
106. Kim, K.W., R.L. Thomas, C. Lee, and H.J. Park. 2003. Antimicrobial activity of native chitosan, degraded chitosan, and
o-carboxymethylated chitosan. J. Food Protect. 66:1495–1498.
107. Kim, J.-G., and A.E. Yousef. 2000. Inactivation kinetics of foodborne spoilage and pathogenic bacteria by ozone. J. Food
Sci. 65:521–528.
108. Kim, J.-G., A.E. Yousef, and S.A. Dave. 1999. Application of ozone for enhancing the microbiological safety and quality
of foods: A review. J. Food Protect. 62:1071–1087.
109. Klis, J.B., L.D. Witter, and Z.J. Ordal. 1964. The effect of several antifungal antibiotics on the growth of common food
spoilage fungi. Food Technol. 13:124–128.
110. Kniel, K.E., S.S. Sumner, D.S. Lindsay, C.R. Hackney, M.D. Pierson, A.M. Zajac, D.A. Golden, and D. Fayer. 2003.
Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices. J. Food Protect.
66:1650–1657.
111. Kueper, T.V., and R.D. Trelease. 1974. Variables affecting botulinum toxin development and nitrosamine formation in
fermented sausages. In Proceedings of the Meat Industry Research Conference, 69–74. Chicago: American Meat Institute
Foundation.
112. Labbe, R.G., M. Kinsley, and J. Wu. 2001. Limitations in the use of ozone to disinfect maple sap. J. Food Protect.
64:104–107.
113. Lana, R.P., and J.B. Russell. 1997. Effect of forage quality and monensin on the ruminal fermentation of fistulated cows
fed continuously at a constant intake. J. Anim. Sci. 75:224–229.
114. Leistner, L., and G. Gould. 2002. Hurdle Technologies—Combination Treatments for Food Stability, Safety and Quality.
New York: Kluwer Academic Publishers.
115. LeMarrec, C., B. Hyronimus, P. Bressollier, B. Verneuil, and M.C. Urdaci. 2000. Biochemical and genetic characterization
of coagulin, a new antilisterial bacteriocin in the pediocin family of bacteriocins, produced by Bacillus coagulans I 4 . Appl.
Environ. Microbiol. 66:5213–5220.
116. Lin, C.C.S., and D.Y.C. Fung. 1983. Effect of BHA, BHT, TBHQ, and PG on growth and toxigenesis of selected aspergilli.
J. Food Sci. 48:576–580.
117. Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of Escherichia coli 0157:H7, Salmonella
enterica serotype Enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Protect. 65:1215–1220.
118. Lin, C.-M., J. Kim, W.-X. Du, and C.I. Wei. 2000. Bactericidal activity of isothiocyanate against pathogens on fresh
produce. J. Food Protect.63:25–30.
119. Lloyd, A.C. 1975. Preservation of comminuted orange products. J. Food Technol. 10:565–567.
120. Loessner, M.J., S.K. Maier, P. Schiwek, and S. Scherer. 1997. Long-chain polyphosphates inhibit growth of Clostridium
tyrobutyricum in processed cheese spreads. J. Food Protect. 60:493–498.
121. Maier, S.K., S. Scherer, and M.J. Loessner. 1999. Long-chain polyphosphate causes cell lysis and inhibits Bacillus cereus
septum formation, which is dependent on divalent cations. Appl. Environ. Microbiol. 65:3942–3949.
122. McCann, K.B., A. Lee, J. Wan, H. Roginski, and M. J. Coventry. 2003. The effect of bovine lactoferrin and lactoferricin
B on the ability of feline calicivirus (a norovirus surrogate) and poliovirus to infect cell cultures. J. Appl. Microbiol.
95:1026–1033.
123. McDonnell, G., G. Grignol, and K. Ankloga. 2002. Vapor phase hydrogen peroxide decontamination of food contact
surfaces. Dairy Food Environ. Sanit. 22:868–873.
124. McEntire, J.C., T.J. Montville, and M.L. Chikindas. 2003. Synergy between nisin and select lactates against Listeria
monocytogenes is due to the metal cations. J. Food Protect. 66:1631–1636.
125. McMeekin, T.A., K. Presser, D. Ratkowsky, T. Ross, M. Salter, and S. Tienungoon. 2000. Quantifying the hurdle concept
by modeling the bacterial growth/no growth interface. Int. J. Food Microbiol. 55:93–98.
102. Katla, T., K. Naterstad, M. Vancanneyt, J. Swings, and L. Axelsson. 2003. Differences in susceptibility of Listeria
monocytogenes strains to sakacin P, sakacin A, pediocin PA-1, and nisin. Appl. Environ. Microbiol. 69:4431–4437.
103. Kemp, G.K., M.L. Aldrich, and A.L. Waldroup. 2000. Acidified sodium chlorite antimicrobial treatment of broiler
carcasses. J. Food Protect. 63:1087–1092.
104. Kennedy, J.E., Jr., J.L. Oblinger, and B. Bitton. 1984. Recovery of coliphages from chicken, pork sausage and delicatessen
meats. J. Food Protect. 47:623–626.
105. Kereluk, K., H.A. Gammon, and R.S. Lloyd. 1970. Microbiological aspects of ethylene oxide sterilization. II. Microbial
resistance to ethylene oxide. Appl. Microbiol. 19:152–156.
106. Kim, K.W., R.L. Thomas, C. Lee, and H.J. Park. 2003. Antimicrobial activity of native chitosan, degraded chitosan, and
o-carboxymethylated chitosan. J. Food Protect. 66:1495–1498.
107. Kim, J.-G., and A.E. Yousef. 2000. Inactivation kinetics of foodborne spoilage and pathogenic bacteria by ozone. J. Food
Sci. 65:521–528.
108. Kim, J.-G., A.E. Yousef, and S.A. Dave. 1999. Application of ozone for enhancing the microbiological safety and quality
of foods: A review. J. Food Protect. 62:1071–1087.
109. Klis, J.B., L.D. Witter, and Z.J. Ordal. 1964. The effect of several antifungal antibiotics on the growth of common food
spoilage fungi. Food Technol. 13:124–128.
110. Kniel, K.E., S.S. Sumner, D.S. Lindsay, C.R. Hackney, M.D. Pierson, A.M. Zajac, D.A. Golden, and D. Fayer. 2003.
Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices. J. Food Protect.
66:1650–1657.
111. Kueper, T.V., and R.D. Trelease. 1974. Variables affecting botulinum toxin development and nitrosamine formation in
fermented sausages. In Proceedings of the Meat Industry Research Conference, 69–74. Chicago: American Meat Institute
Foundation.
112. Labbe, R.G., M. Kinsley, and J. Wu. 2001. Limitations in the use of ozone to disinfect maple sap. J. Food Protect.
64:104–107.
113. Lana, R.P., and J.B. Russell. 1997. Effect of forage quality and monensin on the ruminal fermentation of fistulated cows
fed continuously at a constant intake. J. Anim. Sci. 75:224–229.
114. Leistner, L., and G. Gould. 2002. Hurdle Technologies—Combination Treatments for Food Stability, Safety and Quality.
New York: Kluwer Academic Publishers.
115. LeMarrec, C., B. Hyronimus, P. Bressollier, B. Verneuil, and M.C. Urdaci. 2000. Biochemical and genetic characterization
of coagulin, a new antilisterial bacteriocin in the pediocin family of bacteriocins, produced by Bacillus coagulans I 4 . Appl.
Environ. Microbiol. 66:5213–5220.
116. Lin, C.C.S., and D.Y.C. Fung. 1983. Effect of BHA, BHT, TBHQ, and PG on growth and toxigenesis of selected aspergilli.
J. Food Sci. 48:576–580.
117. Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of Escherichia coli 0157:H7, Salmonella
enterica serotype Enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Protect. 65:1215–1220.
118. Lin, C.-M., J. Kim, W.-X. Du, and C.I. Wei. 2000. Bactericidal activity of isothiocyanate against pathogens on fresh
produce. J. Food Protect.63:25–30.
119. Lloyd, A.C. 1975. Preservation of comminuted orange products. J. Food Technol. 10:565–567.
120. Loessner, M.J., S.K. Maier, P. Schiwek, and S. Scherer. 1997. Long-chain polyphosphates inhibit growth of Clostridium
tyrobutyricum in processed cheese spreads. J. Food Protect. 60:493–498.
121. Maier, S.K., S. Scherer, and M.J. Loessner. 1999. Long-chain polyphosphate causes cell lysis and inhibits Bacillus cereus
septum formation, which is dependent on divalent cations. Appl. Environ. Microbiol. 65:3942–3949.
122. McCann, K.B., A. Lee, J. Wan, H. Roginski, and M. J. Coventry. 2003. The effect of bovine lactoferrin and lactoferricin
B on the ability of feline calicivirus (a norovirus surrogate) and poliovirus to infect cell cultures. J. Appl. Microbiol.
95:1026–1033.
123. McDonnell, G., G. Grignol, and K. Ankloga. 2002. Vapor phase hydrogen peroxide decontamination of food contact
surfaces. Dairy Food Environ. Sanit. 22:868–873.
124. McEntire, J.C., T.J. Montville, and M.L. Chikindas. 2003. Synergy between nisin and select lactates against Listeria
monocytogenes is due to the metal cations. J. Food Protect. 66:1631–1636.
125. McMeekin, T.A., K. Presser, D. Ratkowsky, T. Ross, M. Salter, and S. Tienungoon. 2000. Quantifying the hurdle concept
by modeling the bacterial growth/no growth interface. Int. J. Food Microbiol. 55:93–98.