Food Protection with Chemicals, and by Biocontrol 349
175. Seward, R.A., R.H. Deibel, and R.C. Lindsay. 1982. Effects of potassium sorbate and other antibotulinal agents on
germination and outgrowth of Clostridium botulinum type E spores in microcultures. Appl. Environ. Microbiol. 44:1212–
1221.
176. Shahidi, F., L.J. Rubin, L.L. Diosady, V. Chew, and D.F. Wood. 1984. Preparation of dinitrosyl ferrohemochrome from
hemin and sodium nitrite. Can. Inst. Food Sci. Technol. J. 17:33–37.
177. Shelef, L.A. 1994. Antimicrobial effects of lactates: A review. J. Food Protect. 57:445–450.
178. Shelef, L.A., and J.A. Seiter. 1993. Indirect antimicrobials. In Antimicrobials in Foods, 2nd ed., ed. P.M. Davidson,
539–569. New York: Marcel Dekker.
179. Shelef, L.A. 1983. Antimicrobial effects of spices. J. Food Safety 6:29–44.
180. Shelef, L.A., and P. Liang. 1982. Antibacterial effects of butylated hydroxyanisole (BHA) against Bacillus species. J.
Food Sci. 47:796–799.
181. Shelef, L.A., O.A. Naglik, and D.W. Bogen. 1980. Sensitivity of some common food-borne bacteria to the spices sage,
rosemary, and allspice. J. Food Sci. 45:1042–1044.
182. Sofos, J.N. 1989. Sorbate Food Preservatives. Boca Raton, FL: CRC Press.
183. Sofos, J.N., F.F. Busta, and C.E. Allen. 1980. Influence of pH on Clostridium botulinum control by sodium nitrite and
sorbic acid in chicken emulsions. J. Food Sci. 45:7–12.
184. Sofos, J.N., F.F. Busta, K. Bhothipaksa, C.E. Allen, M.C. Robach, and M.W. Paquette. 1980. Effects of various concentrations of sodium nitrite and potassium sorbate on Clostridium botulinum toxin production in commercially prepared
bacon. J. Food Sci. 45:1285–1292.
185. Splittstoesser, D.F., and M. Wilkison. 1973. Some factors affecting the activity of diethylpyrocarbonate as a sterilant.
Appl. Microbiol. 25:853–857.
186. Swartling, P., and B. Lindgren. 1968. The sterilizing effect against Bacillus subtilis spores of hydrogen peroxide at different
temperatures and concentrations. J. Dairy Res. 35:423–428.
187. Tanaka, N., N.M. Gordon, R.C. Lindsay, L.M. Meske, M.P. Doyle, and E. Traisman. 1985. Sensory characteristics of
reduced nitrite bacon manufactured by the Wisconsin process. J. Food Protect. 48:687–692.
188. Tanaka, N., L. Meske, M.P. Doyle, E. Traisman, D.W. Thayer, and R.W. Johnston. 1985. Plant trials of bacon made with
lactic acid bacteria, sucrose and lowered sodium nitrite. J. Food Protect. 48:679–686.
189. Tanaka, N., E. Traisman, M.H. Lee, R.G. Cassens, and E.M. Foster. 1980. Inhibition of botulinum toxin formation in
bacon by acid development. J. Food Protect. 43:450–457.
190. Tarr, H.L.A., B.A. Southcott, and H.M. Bissett. 1952. Experimental preservation of flesh foods with antibiotics. Food
Technol. 6:363–368.
191. Thompson, D.P., L. Metevia, and T. Vessel. 1993. Influence of pH alone and in combination with phenolic antioxidants
on growth and germination of mycotoxigenic species of Fusarium and Penicillium. J. Food Protect. 56:134–138.
192. Toledo, R.T. 1975. Chemical sterilants for aseptic packaging. Food Technol. 29(5):102–107.
193. Toledo, R.T., F.E. Escher, and J.C. Ayres. 1973. Sporicidal properties of hydrogen peroxide against food spoilage organisms. Appl. Microbiol. 26:592–597.
194. Tompkin, R.B. 1983. Nitrite. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 205–206. New York: Marcel
Dekker.
195. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1978. Enhancing nitrite inhibition of Clostridium botulinum with
isoascorbate in perishable canned cured meat. Appl. Environ. Microbiol. 35:59–61.
196. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1978. Causes of variation in botulinal inhibition in perishable
canned cured meat. Appl. Environ. Microbiol. 35:886–889.
197. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1979. Iron and the antibotulinal efficacy of nitrite. Appl. Environ.
Microbiol. 37:351–353.
198. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1980. Antibotulinal efficacy of sulfur dioxide in meat. Appl. Environ.
Microbiol. 39:1096–1099.
199. Torriani, S., C. Orsi, and M. Vescova. 1997. Potential of Lactobacillus casei culture permeate, and lactic acid to control
microorganisms in ready-to-use vegetables. J. Food Protect. 60:1564–1567.
200. Ukuku, D.O., and G.M. Sapers. 2001. Effect of sanitizer treatments on Salmonella Stanley attached to the surface of
cantaloupe and cell transfer to fresh-cut tissues during cutting practices. J. Food Protect. 64:1286–1292.
175. Seward, R.A., R.H. Deibel, and R.C. Lindsay. 1982. Effects of potassium sorbate and other antibotulinal agents on
germination and outgrowth of Clostridium botulinum type E spores in microcultures. Appl. Environ. Microbiol. 44:1212–
1221.
176. Shahidi, F., L.J. Rubin, L.L. Diosady, V. Chew, and D.F. Wood. 1984. Preparation of dinitrosyl ferrohemochrome from
hemin and sodium nitrite. Can. Inst. Food Sci. Technol. J. 17:33–37.
177. Shelef, L.A. 1994. Antimicrobial effects of lactates: A review. J. Food Protect. 57:445–450.
178. Shelef, L.A., and J.A. Seiter. 1993. Indirect antimicrobials. In Antimicrobials in Foods, 2nd ed., ed. P.M. Davidson,
539–569. New York: Marcel Dekker.
179. Shelef, L.A. 1983. Antimicrobial effects of spices. J. Food Safety 6:29–44.
180. Shelef, L.A., and P. Liang. 1982. Antibacterial effects of butylated hydroxyanisole (BHA) against Bacillus species. J.
Food Sci. 47:796–799.
181. Shelef, L.A., O.A. Naglik, and D.W. Bogen. 1980. Sensitivity of some common food-borne bacteria to the spices sage,
rosemary, and allspice. J. Food Sci. 45:1042–1044.
182. Sofos, J.N. 1989. Sorbate Food Preservatives. Boca Raton, FL: CRC Press.
183. Sofos, J.N., F.F. Busta, and C.E. Allen. 1980. Influence of pH on Clostridium botulinum control by sodium nitrite and
sorbic acid in chicken emulsions. J. Food Sci. 45:7–12.
184. Sofos, J.N., F.F. Busta, K. Bhothipaksa, C.E. Allen, M.C. Robach, and M.W. Paquette. 1980. Effects of various concentrations of sodium nitrite and potassium sorbate on Clostridium botulinum toxin production in commercially prepared
bacon. J. Food Sci. 45:1285–1292.
185. Splittstoesser, D.F., and M. Wilkison. 1973. Some factors affecting the activity of diethylpyrocarbonate as a sterilant.
Appl. Microbiol. 25:853–857.
186. Swartling, P., and B. Lindgren. 1968. The sterilizing effect against Bacillus subtilis spores of hydrogen peroxide at different
temperatures and concentrations. J. Dairy Res. 35:423–428.
187. Tanaka, N., N.M. Gordon, R.C. Lindsay, L.M. Meske, M.P. Doyle, and E. Traisman. 1985. Sensory characteristics of
reduced nitrite bacon manufactured by the Wisconsin process. J. Food Protect. 48:687–692.
188. Tanaka, N., L. Meske, M.P. Doyle, E. Traisman, D.W. Thayer, and R.W. Johnston. 1985. Plant trials of bacon made with
lactic acid bacteria, sucrose and lowered sodium nitrite. J. Food Protect. 48:679–686.
189. Tanaka, N., E. Traisman, M.H. Lee, R.G. Cassens, and E.M. Foster. 1980. Inhibition of botulinum toxin formation in
bacon by acid development. J. Food Protect. 43:450–457.
190. Tarr, H.L.A., B.A. Southcott, and H.M. Bissett. 1952. Experimental preservation of flesh foods with antibiotics. Food
Technol. 6:363–368.
191. Thompson, D.P., L. Metevia, and T. Vessel. 1993. Influence of pH alone and in combination with phenolic antioxidants
on growth and germination of mycotoxigenic species of Fusarium and Penicillium. J. Food Protect. 56:134–138.
192. Toledo, R.T. 1975. Chemical sterilants for aseptic packaging. Food Technol. 29(5):102–107.
193. Toledo, R.T., F.E. Escher, and J.C. Ayres. 1973. Sporicidal properties of hydrogen peroxide against food spoilage organisms. Appl. Microbiol. 26:592–597.
194. Tompkin, R.B. 1983. Nitrite. In Antimicrobials in Foods, ed. A.L. Branen and P.M. Davidson, 205–206. New York: Marcel
Dekker.
195. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1978. Enhancing nitrite inhibition of Clostridium botulinum with
isoascorbate in perishable canned cured meat. Appl. Environ. Microbiol. 35:59–61.
196. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1978. Causes of variation in botulinal inhibition in perishable
canned cured meat. Appl. Environ. Microbiol. 35:886–889.
197. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1979. Iron and the antibotulinal efficacy of nitrite. Appl. Environ.
Microbiol. 37:351–353.
198. Tompkin, R.B., L.N. Christiansen, and A.B. Shaparis. 1980. Antibotulinal efficacy of sulfur dioxide in meat. Appl. Environ.
Microbiol. 39:1096–1099.
199. Torriani, S., C. Orsi, and M. Vescova. 1997. Potential of Lactobacillus casei culture permeate, and lactic acid to control
microorganisms in ready-to-use vegetables. J. Food Protect. 60:1564–1567.
200. Ukuku, D.O., and G.M. Sapers. 2001. Effect of sanitizer treatments on Salmonella Stanley attached to the surface of
cantaloupe and cell transfer to fresh-cut tissues during cutting practices. J. Food Protect. 64:1286–1292.