368 Modern Food Microbiology
20. Egan, A.F., and B.J. Shay. 1982. Significance of lactobacilli and film permeability in the spoilage of vacuum-packaged
beef. J. Food Sci. 47:1119–1122, 1126.
21. Emborg, J., B.G. Laursen, T. Rathjen, and P. Dalgaard. 2002. Microbial spoilage and formation of biogenic amines in fresh
and thawed modified atmosphere-packaged salmon (Salmo solar) at 2 ◦ C. J .Appl. Microbiol. 92:790–799.
22. Enfors, S.-O., and G. Molin. 1978. The influence of high concentrations of carbon dioxide on the germination of bacterial
spores. J. Appl. Bacteriol. 45:279–285.
23. Fang, T.J., and L.-W. Lin. 1994. Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified
atmosphere packaging/nisin combination system. J. Food Protect. 57:479–485.
24. Farber, J.M., S.L. Wang, Y. Cai, and S. Zhang. 1998. Changes in populations of Listeria monocytogenes inoculated on
packaged fresh-cut vegetables. J. Food Protect. 61:192–195.
25. Farber, J.M., and E. Daley. 1994. Fate of Listeria monocytogenes on modified-atmosphere packaged turkey roll slices. J.
Food Protect. 57:1098–1100.
26. Freeman, L.R., G.J. Silverman, P. Angelini, C. Merritt, Jr., and W.B. Esselen. 1976. Volatiles produced by microorganisms
isolated from refrigerated chicken at spoilage. Appl. Environ. Microbiol. 32:222–231.
27. Garcia, G.W., C. Genigeorgis, and S. Lindroth. 1987. Risk of growth and toxin production by Clostridium botulinum
nonproteolytic types B, E, and F in salmon fillets stored under modified atmospheres at low and abused temperatures. J.
Food Protect. 50:330–336.
28. Gardner, G.A., A.W. Carson, and J. Patton. 1967. Bacteriology of prepacked pork with reference to the gas composition
within the pack. J. Appl. Bacteriol. 30:321–333.
29. Gill, C.O., and G. Molin. 1998. Modified atmospheres and vacuum packaging. In Food Preservatives, ed. N.J. Russell, and
G.W. Gould, 172–199. New York: Kluwer Academic Publishers.
30. Gill, C.O., and K.H. Tan. 1980. Effect of carbon dioxide on growth of meat spoilage bacteria. Appl. Environ. Microbiol.
39:317–319.
31. Gill, C.O., 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Protect. 46:444–452.
32. Gill, C.O., and K.G. Newton. 1979. Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures. Appl. Environ.
Microbiol. 37:362–364.
33. Golden, D.A., M.J. Eyles, and L.R. Beuchat. 1989. Influence of modified-atmosphere storage on the growth of uninjured
and heat-injured Aeromonas hydrophilia. Appl. Environ. Microbiol. 55:3012–3015.
34. Grau, F.H., and P.B. Vanderlinde. 1992. Occurrence, numbers, and growth of Listeria monocytogenes on some vacuumpackaged processed meats. J. Food Protect. 55:4–7.
35. Grau, F.H., and P.B. Vanderlinde. 1990. Growth of Listeria monocytogenes on vacuum-packaged beef. J. Food Protect.
53:739–741.
36. Greer, G.G., B.D. Stilts, and L.E. Jeremiah. 1993. Bacteriology and retail case life of pork after storage in carbon dioxide.
J. Food Protect. 56:689–693.
37. Guynot, M.E., S. Marin, Y. Sanchis, and A.J. Ramos. 2003. Modified atmosphere packaging for prevention of mold spoilage
of bakery products with different pH and water activity levels. J. Food Protect. 66:1864–1872.
38. Halleck, F.E., C.O. Ball, and E.F. Stier. 1958. Factors affecting the quality of prepackaged meat. IV. Microbiological studies.
B. Effect of package characteristics and of atmospheric pressure in package upon bacterial flora of meat. Food Technol.
12:301–306.
39. Hanks, H., R. Nickelson, II, and G. Finne. 1980. Shelf-life studies on carbon dioxide packaged finfish from the Gulf of
Mexico. J. Food Sci. 45:157–162.
40. Hanna, M.O., C. Vanderzant, G.C. Smith, and J.W. Savell. 1981. Packaging of beef loin steaks in 75% O 2 + 25% CO 2 . II.
Microbiological properties. J. Food Protect. 44:928–933.
41. Hanna, M.O., G.C. Smith, L.C. Hall, and C. Vanderzant. 1979. Role of Hafnia alvei and a Lactobacillus species in the
spoilage of vacuum-packaged strip loin steaks. J. Food Protect. 42:569–571.
42. Hanna, M.O., C. Vanderzant, Z.L. Carpenter, and G.C. Smith. 1977. Microbial flora of vacuum-packaged lamb with special
reference to psychrotrophic, Gram-positive, catalase-positive pleomorphic rods. J. Food Protect. 40:98–100.
43. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the
microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.
44. H¨ anninen, M.-L., H. Korkeala, and P. Pakkala. 1984. Effect of various gas atmospheres on the growth and survival of
Campylobacter jejuni on beef. J. Appl. Bacteriol. 57:89–94.
20. Egan, A.F., and B.J. Shay. 1982. Significance of lactobacilli and film permeability in the spoilage of vacuum-packaged
beef. J. Food Sci. 47:1119–1122, 1126.
21. Emborg, J., B.G. Laursen, T. Rathjen, and P. Dalgaard. 2002. Microbial spoilage and formation of biogenic amines in fresh
and thawed modified atmosphere-packaged salmon (Salmo solar) at 2 ◦ C. J .Appl. Microbiol. 92:790–799.
22. Enfors, S.-O., and G. Molin. 1978. The influence of high concentrations of carbon dioxide on the germination of bacterial
spores. J. Appl. Bacteriol. 45:279–285.
23. Fang, T.J., and L.-W. Lin. 1994. Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified
atmosphere packaging/nisin combination system. J. Food Protect. 57:479–485.
24. Farber, J.M., S.L. Wang, Y. Cai, and S. Zhang. 1998. Changes in populations of Listeria monocytogenes inoculated on
packaged fresh-cut vegetables. J. Food Protect. 61:192–195.
25. Farber, J.M., and E. Daley. 1994. Fate of Listeria monocytogenes on modified-atmosphere packaged turkey roll slices. J.
Food Protect. 57:1098–1100.
26. Freeman, L.R., G.J. Silverman, P. Angelini, C. Merritt, Jr., and W.B. Esselen. 1976. Volatiles produced by microorganisms
isolated from refrigerated chicken at spoilage. Appl. Environ. Microbiol. 32:222–231.
27. Garcia, G.W., C. Genigeorgis, and S. Lindroth. 1987. Risk of growth and toxin production by Clostridium botulinum
nonproteolytic types B, E, and F in salmon fillets stored under modified atmospheres at low and abused temperatures. J.
Food Protect. 50:330–336.
28. Gardner, G.A., A.W. Carson, and J. Patton. 1967. Bacteriology of prepacked pork with reference to the gas composition
within the pack. J. Appl. Bacteriol. 30:321–333.
29. Gill, C.O., and G. Molin. 1998. Modified atmospheres and vacuum packaging. In Food Preservatives, ed. N.J. Russell, and
G.W. Gould, 172–199. New York: Kluwer Academic Publishers.
30. Gill, C.O., and K.H. Tan. 1980. Effect of carbon dioxide on growth of meat spoilage bacteria. Appl. Environ. Microbiol.
39:317–319.
31. Gill, C.O., 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Protect. 46:444–452.
32. Gill, C.O., and K.G. Newton. 1979. Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures. Appl. Environ.
Microbiol. 37:362–364.
33. Golden, D.A., M.J. Eyles, and L.R. Beuchat. 1989. Influence of modified-atmosphere storage on the growth of uninjured
and heat-injured Aeromonas hydrophilia. Appl. Environ. Microbiol. 55:3012–3015.
34. Grau, F.H., and P.B. Vanderlinde. 1992. Occurrence, numbers, and growth of Listeria monocytogenes on some vacuumpackaged processed meats. J. Food Protect. 55:4–7.
35. Grau, F.H., and P.B. Vanderlinde. 1990. Growth of Listeria monocytogenes on vacuum-packaged beef. J. Food Protect.
53:739–741.
36. Greer, G.G., B.D. Stilts, and L.E. Jeremiah. 1993. Bacteriology and retail case life of pork after storage in carbon dioxide.
J. Food Protect. 56:689–693.
37. Guynot, M.E., S. Marin, Y. Sanchis, and A.J. Ramos. 2003. Modified atmosphere packaging for prevention of mold spoilage
of bakery products with different pH and water activity levels. J. Food Protect. 66:1864–1872.
38. Halleck, F.E., C.O. Ball, and E.F. Stier. 1958. Factors affecting the quality of prepackaged meat. IV. Microbiological studies.
B. Effect of package characteristics and of atmospheric pressure in package upon bacterial flora of meat. Food Technol.
12:301–306.
39. Hanks, H., R. Nickelson, II, and G. Finne. 1980. Shelf-life studies on carbon dioxide packaged finfish from the Gulf of
Mexico. J. Food Sci. 45:157–162.
40. Hanna, M.O., C. Vanderzant, G.C. Smith, and J.W. Savell. 1981. Packaging of beef loin steaks in 75% O 2 + 25% CO 2 . II.
Microbiological properties. J. Food Protect. 44:928–933.
41. Hanna, M.O., G.C. Smith, L.C. Hall, and C. Vanderzant. 1979. Role of Hafnia alvei and a Lactobacillus species in the
spoilage of vacuum-packaged strip loin steaks. J. Food Protect. 42:569–571.
42. Hanna, M.O., C. Vanderzant, Z.L. Carpenter, and G.C. Smith. 1977. Microbial flora of vacuum-packaged lamb with special
reference to psychrotrophic, Gram-positive, catalase-positive pleomorphic rods. J. Food Protect. 40:98–100.
43. Hanna, M.O., G.C. Smith, J.W. Savell, F.K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the
microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.
44. H¨ anninen, M.-L., H. Korkeala, and P. Pakkala. 1984. Effect of various gas atmospheres on the growth and survival of
Campylobacter jejuni on beef. J. Appl. Bacteriol. 57:89–94.