350 Modern Food Microbiology
201. Vareltzis, K., E.M. Buck, and R.G. Labbe. 1984. Effectiveness of a betalains/potassium sorbate system versus sodium
nitrite for color development and control of total aerobes, Clostridium perfringens and Clostridium sporogenes in chicken
frankfurters. J. Food Protect. 47:532–536.
202. Vas, K., and M. Ingram. 1949. Preservation of fruit juices with less SO 2 . Food Manuf. 24:414–416.
203. Venkitanarayanan, K.S., G.O. Ezeike, Y.-C Hung, and M.P. Doyle. 1999. Efficacy of electrolyzed oxiding water for
inactivating Escherichia coli 0157:H7, Salmonella Enteritidis, and Listeria monocytogenes. Appl. Environ. Microbiol.
65:4276–4279.
204. Wagner, M.K., and F.F. Busta. 1983. Effect of sodium acid pyrophosphate in combination with sodium nitrite or sodium
nitrite/potassium sorbate on Clostridium botulinum growth and toxin production in beef/pork frankfurter emulsions.
J. Food Sci. 48:990–991, 993.
205. Wang, I.-N., D.L. Smith, and R. Young. 2000. Holins: The protein clocks of bacteriophage infections. Ann. Rev. Microbiol.
54:799–825.
206. Weissinger, W.R., K.H. Watters, and L.R. Beuchat. 2001. Evaluation of volatile chemical treatments for lethality to
Salmonella on alfalfa seeds and sprouts. J. Food Protect. 64:442–450.
207. Weissinger, W.R., and L.R. Beuchat. 2000. Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa
seeds. J. Food Protect. 63:1475–1482.
208. Winarno, F.G., and C.R. Stumbo. 1971. Mode of action of ethylene oxide on spores of Clostridium botulinum 62A.
J . Food Sci. 36:892–895.
209. Wisniewsky, M.A., B.A. Glatz, M.L. Gleason, and C.A. Reitmeier. 2000. Reduction of Escherichia coli 0157:H7 counts
on whole fresh apples by treatment with sanitizers. J. Food Protect. 63:703–708.
210. Wood, D.S., D.L. Collins-Thompson, W.R. Usborne, and B. Pickard. 1986. An evaluation of antibotulinal activity in
nitrite-free curing systems containing dinitrosyl ferrohemochrome. J. Food Protect. 49:691–695.
211. Woods, L.F.J., and J.M. Wood. 1982. A note on the effect of nitrite inhibition on the metabolism of Clostridium botulinum.
J. Appl. Bacteriol. 52:109–110.
212. Woods, L.F.J., J.M. Wood, and P.A. Gibbs. 1981. The involvement of nitric oxide in the inhibition of the phosphoroclastic
system in Clostridium sporogenes by sodium nitrite. J. Gen. Microbiol. 125:399–406.
213. Wu, F.M., M.P. Doyle, L.R. Beuchat, J.G. Wells, E.D. Mintz, and B. Swaminathan. 2000. Fate of Shigella sonnei on
parsley and methods of disinfection. J. Food Protect. 63:568–572.
214. Xu, L. 1999. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol. 53(10):58–61, 63.
215. Yamazaki, K., M. Suzuki, Y. Kawai, N. Inoue, and T.J. Montville. 2003. Inhibition of Listeria monocytogenes in coldsmoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. J. Food Protect. 66:1420–1425.
216. Yang, H., B.L. Svem, and Y. Li. 2003. The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by
dipping treatment with electrolyzed water. J. Food Sci. 68:1013–1017.
217. Yarbrough, J.M., J.B. Rake, and R.G. Egon. 1980. Bacterial inhibitory effects of nitrite: Inhibition of active transport, but
not of group translocation, and of intracellular enzymes. Appl. Environ. Microbiol. 39:831–834.
218. Young, R., and U. Bl¨ asi. 1995. Holins: Form and function in bacteriophage lysis. FEMS Microbiol. Rev. 17:191–205.
219. Young, S.B., and P. Setlow. 2003. Mechanisms of killing of Bacillus subtilis spores by hypochlorite and chlorine dioxide.
J. Appl. Microbiol. 95:54–67.
220. Yun, J., F. Shahidi, L.J. Rubin, and L.L. Diosady. 1987. Oxidative stability and flavour acceptability of nitrite-free curing
systems. Can. Inst. Food. Sci. Technol. J. 20:246–251.
221. Zaika, L.L., J.C. Kissinger, and A.E. Wasserman. 1983. Inhibition of lactic acid bacteria by herbs. J. Food Sci. 48:1455–
1459.
222. Zaika, L.L., O.J. Scullen, and J.S. Fanelli. 1997. Growth inhibition of Listeria monocytogenes by sodium polyphosphate
as affected by polyvalent metal ions. J. Food Sci. 62:867–869, 872.
223. Zessin, K.G., and L.A. Shelef. 1988. Sensitivity of Pseudomonas strains to polyphosphates in media systems. J. Food Sci.
53:669–670.
224. Zimmer, M., N. Vukov, S. Scherer, and M.J. Loessner. 2002. The murein hydrolase of the bacteriophage 3626 dual lysis
system is active against all tested Clostridium perfringens strains. Appl. Environ. Microbiol. 68:5311–5317.
225. Zivanovic, S., C.C. Basurto, S.Chi, P.M. Davidson, and J. Weiss. 2004. Molecular weight of chitosan influences—
antimicrobial activity in oil-in-water emulsions. J. Food Protect. 67:952–959.
201. Vareltzis, K., E.M. Buck, and R.G. Labbe. 1984. Effectiveness of a betalains/potassium sorbate system versus sodium
nitrite for color development and control of total aerobes, Clostridium perfringens and Clostridium sporogenes in chicken
frankfurters. J. Food Protect. 47:532–536.
202. Vas, K., and M. Ingram. 1949. Preservation of fruit juices with less SO 2 . Food Manuf. 24:414–416.
203. Venkitanarayanan, K.S., G.O. Ezeike, Y.-C Hung, and M.P. Doyle. 1999. Efficacy of electrolyzed oxiding water for
inactivating Escherichia coli 0157:H7, Salmonella Enteritidis, and Listeria monocytogenes. Appl. Environ. Microbiol.
65:4276–4279.
204. Wagner, M.K., and F.F. Busta. 1983. Effect of sodium acid pyrophosphate in combination with sodium nitrite or sodium
nitrite/potassium sorbate on Clostridium botulinum growth and toxin production in beef/pork frankfurter emulsions.
J. Food Sci. 48:990–991, 993.
205. Wang, I.-N., D.L. Smith, and R. Young. 2000. Holins: The protein clocks of bacteriophage infections. Ann. Rev. Microbiol.
54:799–825.
206. Weissinger, W.R., K.H. Watters, and L.R. Beuchat. 2001. Evaluation of volatile chemical treatments for lethality to
Salmonella on alfalfa seeds and sprouts. J. Food Protect. 64:442–450.
207. Weissinger, W.R., and L.R. Beuchat. 2000. Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa
seeds. J. Food Protect. 63:1475–1482.
208. Winarno, F.G., and C.R. Stumbo. 1971. Mode of action of ethylene oxide on spores of Clostridium botulinum 62A.
J . Food Sci. 36:892–895.
209. Wisniewsky, M.A., B.A. Glatz, M.L. Gleason, and C.A. Reitmeier. 2000. Reduction of Escherichia coli 0157:H7 counts
on whole fresh apples by treatment with sanitizers. J. Food Protect. 63:703–708.
210. Wood, D.S., D.L. Collins-Thompson, W.R. Usborne, and B. Pickard. 1986. An evaluation of antibotulinal activity in
nitrite-free curing systems containing dinitrosyl ferrohemochrome. J. Food Protect. 49:691–695.
211. Woods, L.F.J., and J.M. Wood. 1982. A note on the effect of nitrite inhibition on the metabolism of Clostridium botulinum.
J. Appl. Bacteriol. 52:109–110.
212. Woods, L.F.J., J.M. Wood, and P.A. Gibbs. 1981. The involvement of nitric oxide in the inhibition of the phosphoroclastic
system in Clostridium sporogenes by sodium nitrite. J. Gen. Microbiol. 125:399–406.
213. Wu, F.M., M.P. Doyle, L.R. Beuchat, J.G. Wells, E.D. Mintz, and B. Swaminathan. 2000. Fate of Shigella sonnei on
parsley and methods of disinfection. J. Food Protect. 63:568–572.
214. Xu, L. 1999. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol. 53(10):58–61, 63.
215. Yamazaki, K., M. Suzuki, Y. Kawai, N. Inoue, and T.J. Montville. 2003. Inhibition of Listeria monocytogenes in coldsmoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. J. Food Protect. 66:1420–1425.
216. Yang, H., B.L. Svem, and Y. Li. 2003. The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by
dipping treatment with electrolyzed water. J. Food Sci. 68:1013–1017.
217. Yarbrough, J.M., J.B. Rake, and R.G. Egon. 1980. Bacterial inhibitory effects of nitrite: Inhibition of active transport, but
not of group translocation, and of intracellular enzymes. Appl. Environ. Microbiol. 39:831–834.
218. Young, R., and U. Bl¨ asi. 1995. Holins: Form and function in bacteriophage lysis. FEMS Microbiol. Rev. 17:191–205.
219. Young, S.B., and P. Setlow. 2003. Mechanisms of killing of Bacillus subtilis spores by hypochlorite and chlorine dioxide.
J. Appl. Microbiol. 95:54–67.
220. Yun, J., F. Shahidi, L.J. Rubin, and L.L. Diosady. 1987. Oxidative stability and flavour acceptability of nitrite-free curing
systems. Can. Inst. Food. Sci. Technol. J. 20:246–251.
221. Zaika, L.L., J.C. Kissinger, and A.E. Wasserman. 1983. Inhibition of lactic acid bacteria by herbs. J. Food Sci. 48:1455–
1459.
222. Zaika, L.L., O.J. Scullen, and J.S. Fanelli. 1997. Growth inhibition of Listeria monocytogenes by sodium polyphosphate
as affected by polyvalent metal ions. J. Food Sci. 62:867–869, 872.
223. Zessin, K.G., and L.A. Shelef. 1988. Sensitivity of Pseudomonas strains to polyphosphates in media systems. J. Food Sci.
53:669–670.
224. Zimmer, M., N. Vukov, S. Scherer, and M.J. Loessner. 2002. The murein hydrolase of the bacteriophage 3626 dual lysis
system is active against all tested Clostridium perfringens strains. Appl. Environ. Microbiol. 68:5311–5317.
225. Zivanovic, S., C.C. Basurto, S.Chi, P.M. Davidson, and J. Weiss. 2004. Molecular weight of chitosan influences—
antimicrobial activity in oil-in-water emulsions. J. Food Protect. 67:952–959.