Food Protection with Chemicals, and by Biocontrol 347
126. Melly, E., A.E. Cowan, and P. Setlow. 2002. Studies on the mechanism of killing of Bacillus subtilis spores by hydrogen
peroxide. J. Appl. Microbiol. 93:316–325.
127. Meyer, J.D., J.G. Cerveny, and J.B. Luchansky. 2003. Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic
sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast. J. Food Protect. 66:1474–1478.
128. Miller, S.A., and W.D. Brown. 1984. Effectiveness of chlortetracycline in combination with potassium sorbate or tetrasodium ethylene-diaminetetraacetate for preservation of vacuum packed rockfish fillets. J. Food Sci. 49:188–191.
129. Miller, M.L., and E.D. Martin. 1990. Fate of Salmonella Enteritidis and Salmonella Typhimurium into an Italian salad
dressing with added eggs. Dairy Food Environ. Sanit. 10(1):12–14.
130. Ming, X., and M.A. Daeschel. 1995. Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A.J . Food Protect. 58:416–420.
131. Morita, H., R. Sakata, and Y. Nagata. 1998. Nitric oxide complex of iron (II) myoglobin converted from metmyoglobin
by Staphylococcus xylosus. J. Food Sci. 63:352–355.
132. Morris, J.A., A. Khettry, and E.W. Seitz. 1979. Antimicrobial activity of aroma chemicals and essential oils. J. Am. Oil
Chem. Soc. 56:595–603.
133. Muthukumarasamy, P.J., H. Han, and R.A. Holley. 2003. Bactericidal effects of Lactobacillus reuteri and allyl isohiocyanate on Escherichia coli 0157:H7 in refrigerated ground beef. J. Food Protect. 66:2038–2044.
134. Naidu, A.S. 2002. Activated lactoferrin—A new approach to meat safety. Food Technol. 56(3):40–45.
135. Naidu, A.S. 2000. Microbial blocking agents: A new approach to meat safety. Food Technol. 54(2):112.
136. Nascimento, H.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of different disinfection treatments on the
natural microbiota of lettuce. J. Food Protect. 66:1697–1700.
137. Nilsson, L., V. Chen, M.L. Chikindas, H.H. Huss, L. Gram, and T.J. Montville. 2000. Carbon dioxide and nisin act
synergistically on Listeria monocytogenes. Appl. Microbiol. Environ. 66:769–774.
138. Nilsson, L., L. Gram, and H.H. Huss. 1999. Growth control of Listeria monocytogenes on cold-smoked salmon using a
competitive lactic acid bacteria flora. J. Food Protect. 62:336–342.
139. Niroomand, F., W.H. Sperber, V.J. Lewandowski, and L.J. Hobbs. 1998. Fate of bacterial pathogens and indicator organisms
in liquid sweeteners. J. Food Protect. 61:295–299.
140. No, H.K., N.Y. Park, S.H. Lee, H.J. Hwang, and S.P. Meyers. 2002. Antibacterial activities of chitosans and chitosan
oligomers with different molecular weights on spoilage bacteria isolated from tofu. J. Food Sci. 67:1511–1514.
141. Nordin, H.R. 1969. The depletion of added sodium nitrite in ham. Can. Inst. Food Sci. Technol. J. 2:79–85.
142. O’Boyle, A.R., L.J. Rubin, L.L. Diosady, N. Aladin-Kassam, F. Comer, and W. Brightwell. 1990. A nitrite-free curing
system and its application to the production of wieners. Food Technol. 44(5):88, 90–91, 93, 95–96, 98, 100, 102–
104.
143. O’Leary, V., and M. Solberg. 1976. Effect of sodium nitrite inhibition on intracellular thiol groups and on the activity of
certain glycolytic enzymes in Clostridium perfringens. Appl. Environ. Microbiol. 31:208–212.
144. Ough, C.S. 1983. Sulfur dioxide and sulfites. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 177–203.
New York: Marcel Dekker.
145. Paquette, M.W., M.C. Robach, J.N. Sofos, and F. Busta. 1980. Effects of various concentrations of sodium nitrite and
potassium sorbate on color and sensory qualities of commercially prepared bacon. J. Food Sci. 45:1293–1296.
146. Park, C.M., and L.R. Beuchat. 1999. Evaluation of sanitizers for killing Escherichia coli 0157:H7, Salmonella, and
naturally occurring microorganisms on cantaloupes, honeydew melons, and asparagus. Dairy Food Environ. Sanit. 19:842–
847.
147. Perigo, J.A., and T.A. Roberts. 1968. Inhibition of clostridia by nitrite. J. Food Technol. 3:91–94.
148. Perigo, J.A., E. Whiting, and T.E. Bashford. 1967. Observations on the inhibition of vegetative cells of Clostridium
sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sublethally processed
meats. J. Food Technol. 2:377–397.
149. Peterson, A.C., J.J. Black, and M.F. Gunderson. 1962. Staphylococci in competition. I. Growth of naturally occurring
mixed populations in precooked frozen foods during defrost. Appl. Microbiol. 10:16–22.
150. Pierson, M.D., and N.R. Reddy. 1982. Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds
in comminuted pork. J. Food Sci. 47:1926–1929, 1935.
151. Pitt, W.M., T.J. Harden, and R.R. Hull. 2000. Behavior of Listeria monocytogenes in pasteurized milk during fermentation
with lactic acid bacteria. J. Food Protect. 63:916–920.
126. Melly, E., A.E. Cowan, and P. Setlow. 2002. Studies on the mechanism of killing of Bacillus subtilis spores by hydrogen
peroxide. J. Appl. Microbiol. 93:316–325.
127. Meyer, J.D., J.G. Cerveny, and J.B. Luchansky. 2003. Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic
sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast. J. Food Protect. 66:1474–1478.
128. Miller, S.A., and W.D. Brown. 1984. Effectiveness of chlortetracycline in combination with potassium sorbate or tetrasodium ethylene-diaminetetraacetate for preservation of vacuum packed rockfish fillets. J. Food Sci. 49:188–191.
129. Miller, M.L., and E.D. Martin. 1990. Fate of Salmonella Enteritidis and Salmonella Typhimurium into an Italian salad
dressing with added eggs. Dairy Food Environ. Sanit. 10(1):12–14.
130. Ming, X., and M.A. Daeschel. 1995. Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A.J . Food Protect. 58:416–420.
131. Morita, H., R. Sakata, and Y. Nagata. 1998. Nitric oxide complex of iron (II) myoglobin converted from metmyoglobin
by Staphylococcus xylosus. J. Food Sci. 63:352–355.
132. Morris, J.A., A. Khettry, and E.W. Seitz. 1979. Antimicrobial activity of aroma chemicals and essential oils. J. Am. Oil
Chem. Soc. 56:595–603.
133. Muthukumarasamy, P.J., H. Han, and R.A. Holley. 2003. Bactericidal effects of Lactobacillus reuteri and allyl isohiocyanate on Escherichia coli 0157:H7 in refrigerated ground beef. J. Food Protect. 66:2038–2044.
134. Naidu, A.S. 2002. Activated lactoferrin—A new approach to meat safety. Food Technol. 56(3):40–45.
135. Naidu, A.S. 2000. Microbial blocking agents: A new approach to meat safety. Food Technol. 54(2):112.
136. Nascimento, H.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of different disinfection treatments on the
natural microbiota of lettuce. J. Food Protect. 66:1697–1700.
137. Nilsson, L., V. Chen, M.L. Chikindas, H.H. Huss, L. Gram, and T.J. Montville. 2000. Carbon dioxide and nisin act
synergistically on Listeria monocytogenes. Appl. Microbiol. Environ. 66:769–774.
138. Nilsson, L., L. Gram, and H.H. Huss. 1999. Growth control of Listeria monocytogenes on cold-smoked salmon using a
competitive lactic acid bacteria flora. J. Food Protect. 62:336–342.
139. Niroomand, F., W.H. Sperber, V.J. Lewandowski, and L.J. Hobbs. 1998. Fate of bacterial pathogens and indicator organisms
in liquid sweeteners. J. Food Protect. 61:295–299.
140. No, H.K., N.Y. Park, S.H. Lee, H.J. Hwang, and S.P. Meyers. 2002. Antibacterial activities of chitosans and chitosan
oligomers with different molecular weights on spoilage bacteria isolated from tofu. J. Food Sci. 67:1511–1514.
141. Nordin, H.R. 1969. The depletion of added sodium nitrite in ham. Can. Inst. Food Sci. Technol. J. 2:79–85.
142. O’Boyle, A.R., L.J. Rubin, L.L. Diosady, N. Aladin-Kassam, F. Comer, and W. Brightwell. 1990. A nitrite-free curing
system and its application to the production of wieners. Food Technol. 44(5):88, 90–91, 93, 95–96, 98, 100, 102–
104.
143. O’Leary, V., and M. Solberg. 1976. Effect of sodium nitrite inhibition on intracellular thiol groups and on the activity of
certain glycolytic enzymes in Clostridium perfringens. Appl. Environ. Microbiol. 31:208–212.
144. Ough, C.S. 1983. Sulfur dioxide and sulfites. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 177–203.
New York: Marcel Dekker.
145. Paquette, M.W., M.C. Robach, J.N. Sofos, and F. Busta. 1980. Effects of various concentrations of sodium nitrite and
potassium sorbate on color and sensory qualities of commercially prepared bacon. J. Food Sci. 45:1293–1296.
146. Park, C.M., and L.R. Beuchat. 1999. Evaluation of sanitizers for killing Escherichia coli 0157:H7, Salmonella, and
naturally occurring microorganisms on cantaloupes, honeydew melons, and asparagus. Dairy Food Environ. Sanit. 19:842–
847.
147. Perigo, J.A., and T.A. Roberts. 1968. Inhibition of clostridia by nitrite. J. Food Technol. 3:91–94.
148. Perigo, J.A., E. Whiting, and T.E. Bashford. 1967. Observations on the inhibition of vegetative cells of Clostridium
sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sublethally processed
meats. J. Food Technol. 2:377–397.
149. Peterson, A.C., J.J. Black, and M.F. Gunderson. 1962. Staphylococci in competition. I. Growth of naturally occurring
mixed populations in precooked frozen foods during defrost. Appl. Microbiol. 10:16–22.
150. Pierson, M.D., and N.R. Reddy. 1982. Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds
in comminuted pork. J. Food Sci. 47:1926–1929, 1935.
151. Pitt, W.M., T.J. Harden, and R.R. Hull. 2000. Behavior of Listeria monocytogenes in pasteurized milk during fermentation
with lactic acid bacteria. J. Food Protect. 63:916–920.