348 Modern Food Microbiology
152. Porto, A.C.S., B.D.G.M. Franco, E.S. Sant’Anna, J.K. Call, A. Piva, and J.B. Luchansky. 2002. Viability of a five-strain
mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without
2.0 or 3.0% added potassium lactate, during extended storage at 4 and 10 ◦ C. J . Food Protect. 65:308–315.
153. Raccach, M., and R.C. Baker. 1978. Lactic acid bacteria as an antispoilage and safety factor in cooked, mechanically
deboned poultry meat. J. Food Protect. 41:703–705.
154. Rayman, K., N. Malik, and A. Hurst. 1983. Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model
cured meat system. Appl. Environ. Microbiol. 46:1450–1452.
155. Reddy, D., J.R. Lancaster, Jr., and D.P. Cornforth. 1983. Nitrite inhibition of Clostridium botulinum: Electron spin
resonance detection of iron–nitric oxide complexes. Science 221:769–770.
156. Robach, M.C., and M.D. Pierson. 1979. Inhibition of Clostridium botulinum types A and B by phenolic antioxidants. J.
Food Protect. 42:858–861.
157. Robach, M.C., and M.D. Pierson. 1978. Influence of para-hydroxybenzoic acid esters on the growth and toxin production
of Clostridium botulinum 10755A. J . Food Sci. 43:787–789, 792.
158. Roberts, T.A., A.M. Gibson, and A. Robinson. 1981. Factors controlling the growth of Clostridium botulinum types A
and B in pasteurized, cured meats. II. Growth in pork slurries prepared from “high” pH meat (range 6.3–6.8). J. Food
Technol. 16:267–281.
159. Roberts, T.A., A.M. Gibson, and A. Robinson. 1982. Factors controlling the growth of Clostridium botulinum types A
and B in pasteurized, cured meats. III. The effect of potassium sorbate. J. Food Technol. 17:307–326.
160. Roberts, T.A., and M. Ingram. 1966. The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery
of heated bacterial spores. J. Food Technol. 1:147–163.
161. Roberts, T.A., and J.L. Smart. 1974. Inhibition of spores of Clostridium spp. by sodium nitrite. J. Appl. Bacteriol.
37:261–264.
162. Ronning, I.E., and H.A. Frank. 1988. Growth response of putrefactive anaerobe 3679 to combinations of potassium sorbate
and some common curing ingredients (sucrose, salt, and nitrite), and to noninhibitory levels of sorbic acid. J. Food Protect.
51:651–654.
163. Ronning, I.E., and H.A. Frank. 1987. Growth inhibition of putrefactive anaerobe 3679 caused by stringent-type response
induced by protonophoric activity of sorbic acid. Appl. Environ. Microbiol. 53:1020–1027.
164. Rose, N.L., M.M. Palcic, P. Sporns, and L.M. McMullen. 2002. Nisin: A novel substrate for glutathione S-transferase
isolated from fresh beef. J. Food Sci. 67:2288–2293.
165. Sabah, J R., H. Thippareddi, J.L. Marsden, and D.Y.C. Fung. 2003. Use of organic acids for the control of Clostridium
perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure. J. Food Protect.
66:1408–1412.
166. Sahl, H.-G., M. Kordel, and R. Benz. 1987. Voltage-dependent depolarization of bacterial membranes and artificial lipid
bilayers by the peptide antibiotic nisin. Arch. Microbiol. 149:120–124.
167. Savage, R.A., and C.R. Stumbo. 1971. Characteristics of progeny of ethylene oxide treated Clostridium botulinum type
62A spores. J. Food Sci. 36:182–184.
168. Sapers, G.M., and J.E. Sites. 2003. Efficacy of 1% hydrogen peroxide wash in decontaminating apples and cantaloupe
melons. J. Food. Sci. 68:1793–1797.
169. Sapers, G.M., R.L. Miller, M. Jantschke, and A.M. Mattrazzo. 2000. Factors limiting the efficacy of hydrogen peroxide
washes for decontamination of apples containing Escherichia coli. J. Food Sci. 65:529–532.
170. Schillinger, U., R. Geisen, and W.H. Holzapfel. 1996. Potential of antagonistic microorganisms and bacteriocins for the
biological preservation of foods. Trends Food Sci. Technol. 7:158–164.
171. Schuenzel, K.M., and M.A. Harrison. 2002. Microbial antagonists of foodborne pathogens on fresh, minimally processed
vegetables. J. Food Protect. 65:1909–1915.
172. Scott, V.N., and S.L. Taylor. 1981. Effect of nisin on the outgrowth of Clostridium botulinum spores. J. Food Sci. 46:117–
120, 126.
173. Senne, M.M., and S.E. Gilliland. 2003. Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against
pathogenic and spoilage microorganisms in fresh meat systems. J. Food Protect. 66:418–425.
174. Setlow, B, C.A. Loshon, P.C. Genest, A.W. Cowan, C. Setlow, and P. Setlow. 2002. Mechanisms of killing spores of
Bacillus subtilis by acid, alkali and ethanol. J. Appl. Microbiol. 92:362–375.
152. Porto, A.C.S., B.D.G.M. Franco, E.S. Sant’Anna, J.K. Call, A. Piva, and J.B. Luchansky. 2002. Viability of a five-strain
mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without
2.0 or 3.0% added potassium lactate, during extended storage at 4 and 10 ◦ C. J . Food Protect. 65:308–315.
153. Raccach, M., and R.C. Baker. 1978. Lactic acid bacteria as an antispoilage and safety factor in cooked, mechanically
deboned poultry meat. J. Food Protect. 41:703–705.
154. Rayman, K., N. Malik, and A. Hurst. 1983. Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model
cured meat system. Appl. Environ. Microbiol. 46:1450–1452.
155. Reddy, D., J.R. Lancaster, Jr., and D.P. Cornforth. 1983. Nitrite inhibition of Clostridium botulinum: Electron spin
resonance detection of iron–nitric oxide complexes. Science 221:769–770.
156. Robach, M.C., and M.D. Pierson. 1979. Inhibition of Clostridium botulinum types A and B by phenolic antioxidants. J.
Food Protect. 42:858–861.
157. Robach, M.C., and M.D. Pierson. 1978. Influence of para-hydroxybenzoic acid esters on the growth and toxin production
of Clostridium botulinum 10755A. J . Food Sci. 43:787–789, 792.
158. Roberts, T.A., A.M. Gibson, and A. Robinson. 1981. Factors controlling the growth of Clostridium botulinum types A
and B in pasteurized, cured meats. II. Growth in pork slurries prepared from “high” pH meat (range 6.3–6.8). J. Food
Technol. 16:267–281.
159. Roberts, T.A., A.M. Gibson, and A. Robinson. 1982. Factors controlling the growth of Clostridium botulinum types A
and B in pasteurized, cured meats. III. The effect of potassium sorbate. J. Food Technol. 17:307–326.
160. Roberts, T.A., and M. Ingram. 1966. The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery
of heated bacterial spores. J. Food Technol. 1:147–163.
161. Roberts, T.A., and J.L. Smart. 1974. Inhibition of spores of Clostridium spp. by sodium nitrite. J. Appl. Bacteriol.
37:261–264.
162. Ronning, I.E., and H.A. Frank. 1988. Growth response of putrefactive anaerobe 3679 to combinations of potassium sorbate
and some common curing ingredients (sucrose, salt, and nitrite), and to noninhibitory levels of sorbic acid. J. Food Protect.
51:651–654.
163. Ronning, I.E., and H.A. Frank. 1987. Growth inhibition of putrefactive anaerobe 3679 caused by stringent-type response
induced by protonophoric activity of sorbic acid. Appl. Environ. Microbiol. 53:1020–1027.
164. Rose, N.L., M.M. Palcic, P. Sporns, and L.M. McMullen. 2002. Nisin: A novel substrate for glutathione S-transferase
isolated from fresh beef. J. Food Sci. 67:2288–2293.
165. Sabah, J R., H. Thippareddi, J.L. Marsden, and D.Y.C. Fung. 2003. Use of organic acids for the control of Clostridium
perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure. J. Food Protect.
66:1408–1412.
166. Sahl, H.-G., M. Kordel, and R. Benz. 1987. Voltage-dependent depolarization of bacterial membranes and artificial lipid
bilayers by the peptide antibiotic nisin. Arch. Microbiol. 149:120–124.
167. Savage, R.A., and C.R. Stumbo. 1971. Characteristics of progeny of ethylene oxide treated Clostridium botulinum type
62A spores. J. Food Sci. 36:182–184.
168. Sapers, G.M., and J.E. Sites. 2003. Efficacy of 1% hydrogen peroxide wash in decontaminating apples and cantaloupe
melons. J. Food. Sci. 68:1793–1797.
169. Sapers, G.M., R.L. Miller, M. Jantschke, and A.M. Mattrazzo. 2000. Factors limiting the efficacy of hydrogen peroxide
washes for decontamination of apples containing Escherichia coli. J. Food Sci. 65:529–532.
170. Schillinger, U., R. Geisen, and W.H. Holzapfel. 1996. Potential of antagonistic microorganisms and bacteriocins for the
biological preservation of foods. Trends Food Sci. Technol. 7:158–164.
171. Schuenzel, K.M., and M.A. Harrison. 2002. Microbial antagonists of foodborne pathogens on fresh, minimally processed
vegetables. J. Food Protect. 65:1909–1915.
172. Scott, V.N., and S.L. Taylor. 1981. Effect of nisin on the outgrowth of Clostridium botulinum spores. J. Food Sci. 46:117–
120, 126.
173. Senne, M.M., and S.E. Gilliland. 2003. Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against
pathogenic and spoilage microorganisms in fresh meat systems. J. Food Protect. 66:418–425.
174. Setlow, B, C.A. Loshon, P.C. Genest, A.W. Cowan, C. Setlow, and P. Setlow. 2002. Mechanisms of killing spores of
Bacillus subtilis by acid, alkali and ethanol. J. Appl. Microbiol. 92:362–375.