Food Protection with Modified Atmospheres
369
45. Hauschild, A.H.W., L.M. Poste, and R. Hilsheimer. 1985. Toxin production by Clostridium botulinum and organoleptic
changes in vacuum-packaged raw beef. J. Food Protect. 48:712–716.
46. Hitchener, B.J., A.F. Egan, and P.J. Rogers. 1982. Characteristics of lactic acid bacteria isolated from vacuum-packaged
beef. J. Appl. Bacteriol. 52:31–37.
47. Holzapfel, W.H., and E.S. Gerber. 1983. Lactobacillus divergens sp. nov., a new heterofermentative Lactobacillus species
producing L(+)-lactate. Syst. Appl. Bacteriol. 4:522–534.
48. Hotchkiss, J.H., R.C. Baker, and R.A. Qureshi. 1985. Elevated carbon dioxide atmospheres for packaging poultry. II. Effects
of chicken quarters and bulk packages. Poultry Sci. 64:333–340.
49. Jamieson, W. 1980. Use of hypobaric conditions for refrigerated storage of meats, fruits, and vegetables. Food Technol.
(3):64–71.
50. Jay, J.M. 1966. Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled
beef and aged beef. Appl. Microbiol. 14:492–496.
51. Jay, J.M. 1983. Antimicrobial properties of α-dicarbonyl and related compounds. J. Food Protect. 46:325–329.
52. Jaye, M., R.S. Kittaka, and Z.J. Ordal. 1962. The effect of temperature and packaging material on the storage life and
bacterial flora of ground beef. Food Technol. 16(4):95–98.
53. Juneja, V.K., S.T. Martin, and G.M. Sapers. 1998. Control of Listeria monocytogenes in vacuum-packaged pre-peeled
potatoes. J. Food Sci. 63:911–914.
54. Juven, B.J., S.F. Barefoot, M.D. Pierson, L.H. McCaskill, and B. Smith 1998. Growth and survival of Listeria monocytogenes
in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2. J. Food Protect. 61:551–
556.
55. Kalchayanand, N., B. Ray, and R.A. Field. 1993. Characteristics of psychrotrophic Clostridium laramie causing spoilage
of vacuum-packaged refrigerated fresh and roasted beef. J. Food Protect. 56:13–17.
56. Kalchayanand, N., B. Ray, R.A. Field, and M.C. Johnson. 1989. Spoilage of vacuum-packaged refrigerated beef by
Clostridium. J. Food Protect. 52:424–426.
57. King, A.D., Jr., and C.W. Nagel. 1975. Influence of carbon dioxide upon the metabolism of Pseudomonas aeruginosa.
J. Food Sci. 40:362–366.
58. Kraft, A.A., K.V. Reddy, R.J. Hasiak, K.D. Lind, and D.E. Galloway. 1982. Microbiological quality of vacuum packaged
poultry with or without chlorine treatment. J. Food Sci. 47:380–385.
59. Larson, A.E., E.A. Johnson, C.R. Barmore, and M.D. Hughes. 1997. Evaluation of the botulism hazard from vegetables in
modified atmosphere packaging. J. Food Protect. 60:1208–1214.
60. Lawlor, K.A., M.D. Pierson, C.R. Hackney, J.R. Claus, and J.E. Marcy. 2000. Nonproteolytic Clostridium botulinum
toxigenesis in cooked turkey stored under modified atmospheres. J. Food Protect. 63:1511–1516.
61. Lee, M.L., D.L. Smith, and L.R. Freeman. 1979. High-resolution gas chromatographic profiles of volatile organic compounds produced by microorganisms at refrigerated temperatures. Appl. Environ. Microbiol. 37:85–90.
62. Lilly, T., Jr., H.M. Solomon, and E.J. Rhodehamel. 1996. Incidence of Clostridium botulinum in vegetables packaged under
vacuum or modified atmosphere. J. Food Protect. 59:59–61.
63. Lyon, W.J., and C.S. Reddmann. 2000. Bacteria associated with processed crawfish and potential toxin production by
Clostridium bottulinum type E in vacuum-packaged and aerobically packaged crawfish tails. J. Food Protect. 63:1687–
1696.
64. Matches, J.R., and M.E. Lavrisse. 1985. Controlled atmosphere storage of spotted shrimp (Pandalus platyceros). J. Food
Protect. 48:709–711.
65. McMeekin, T.A. 1975. Spoilage association of chicken breast muscle. Appl. Microbiol. 29:44–47.
66. Miller, A., III, R.A. Scanlan, J.S. Lee, and L.M. Libbey. 1973. Volatile compounds produced in sterile fish muscle (Sebastes
melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species. Appl. Microbiol.
26:18–21.
67. Miller, A., III, R.A. Scanlan, J.S. Lee, L.M. Libbey, and M.E. Morgan. 1973. Volatile compounds produced in sterile fish
muscle (Sebastes melanops) by Pseudomonas perolens. Appl. Microbiol. 25:257–261.
68. Molin, G. 1983. The resistance to carbon dioxide of some food related bacteria. Eur. J. Appl. Microbiol. Biotechnol.
18:214–217.
69. Nielsen, H.-J.S. 1983. Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced
vacuum-packed whole meat product under refrigerated storage. J. Food Technol. 18:573–585.
369
45. Hauschild, A.H.W., L.M. Poste, and R. Hilsheimer. 1985. Toxin production by Clostridium botulinum and organoleptic
changes in vacuum-packaged raw beef. J. Food Protect. 48:712–716.
46. Hitchener, B.J., A.F. Egan, and P.J. Rogers. 1982. Characteristics of lactic acid bacteria isolated from vacuum-packaged
beef. J. Appl. Bacteriol. 52:31–37.
47. Holzapfel, W.H., and E.S. Gerber. 1983. Lactobacillus divergens sp. nov., a new heterofermentative Lactobacillus species
producing L(+)-lactate. Syst. Appl. Bacteriol. 4:522–534.
48. Hotchkiss, J.H., R.C. Baker, and R.A. Qureshi. 1985. Elevated carbon dioxide atmospheres for packaging poultry. II. Effects
of chicken quarters and bulk packages. Poultry Sci. 64:333–340.
49. Jamieson, W. 1980. Use of hypobaric conditions for refrigerated storage of meats, fruits, and vegetables. Food Technol.
(3):64–71.
50. Jay, J.M. 1966. Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled
beef and aged beef. Appl. Microbiol. 14:492–496.
51. Jay, J.M. 1983. Antimicrobial properties of α-dicarbonyl and related compounds. J. Food Protect. 46:325–329.
52. Jaye, M., R.S. Kittaka, and Z.J. Ordal. 1962. The effect of temperature and packaging material on the storage life and
bacterial flora of ground beef. Food Technol. 16(4):95–98.
53. Juneja, V.K., S.T. Martin, and G.M. Sapers. 1998. Control of Listeria monocytogenes in vacuum-packaged pre-peeled
potatoes. J. Food Sci. 63:911–914.
54. Juven, B.J., S.F. Barefoot, M.D. Pierson, L.H. McCaskill, and B. Smith 1998. Growth and survival of Listeria monocytogenes
in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2. J. Food Protect. 61:551–
556.
55. Kalchayanand, N., B. Ray, and R.A. Field. 1993. Characteristics of psychrotrophic Clostridium laramie causing spoilage
of vacuum-packaged refrigerated fresh and roasted beef. J. Food Protect. 56:13–17.
56. Kalchayanand, N., B. Ray, R.A. Field, and M.C. Johnson. 1989. Spoilage of vacuum-packaged refrigerated beef by
Clostridium. J. Food Protect. 52:424–426.
57. King, A.D., Jr., and C.W. Nagel. 1975. Influence of carbon dioxide upon the metabolism of Pseudomonas aeruginosa.
J. Food Sci. 40:362–366.
58. Kraft, A.A., K.V. Reddy, R.J. Hasiak, K.D. Lind, and D.E. Galloway. 1982. Microbiological quality of vacuum packaged
poultry with or without chlorine treatment. J. Food Sci. 47:380–385.
59. Larson, A.E., E.A. Johnson, C.R. Barmore, and M.D. Hughes. 1997. Evaluation of the botulism hazard from vegetables in
modified atmosphere packaging. J. Food Protect. 60:1208–1214.
60. Lawlor, K.A., M.D. Pierson, C.R. Hackney, J.R. Claus, and J.E. Marcy. 2000. Nonproteolytic Clostridium botulinum
toxigenesis in cooked turkey stored under modified atmospheres. J. Food Protect. 63:1511–1516.
61. Lee, M.L., D.L. Smith, and L.R. Freeman. 1979. High-resolution gas chromatographic profiles of volatile organic compounds produced by microorganisms at refrigerated temperatures. Appl. Environ. Microbiol. 37:85–90.
62. Lilly, T., Jr., H.M. Solomon, and E.J. Rhodehamel. 1996. Incidence of Clostridium botulinum in vegetables packaged under
vacuum or modified atmosphere. J. Food Protect. 59:59–61.
63. Lyon, W.J., and C.S. Reddmann. 2000. Bacteria associated with processed crawfish and potential toxin production by
Clostridium bottulinum type E in vacuum-packaged and aerobically packaged crawfish tails. J. Food Protect. 63:1687–
1696.
64. Matches, J.R., and M.E. Lavrisse. 1985. Controlled atmosphere storage of spotted shrimp (Pandalus platyceros). J. Food
Protect. 48:709–711.
65. McMeekin, T.A. 1975. Spoilage association of chicken breast muscle. Appl. Microbiol. 29:44–47.
66. Miller, A., III, R.A. Scanlan, J.S. Lee, and L.M. Libbey. 1973. Volatile compounds produced in sterile fish muscle (Sebastes
melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species. Appl. Microbiol.
26:18–21.
67. Miller, A., III, R.A. Scanlan, J.S. Lee, L.M. Libbey, and M.E. Morgan. 1973. Volatile compounds produced in sterile fish
muscle (Sebastes melanops) by Pseudomonas perolens. Appl. Microbiol. 25:257–261.
68. Molin, G. 1983. The resistance to carbon dioxide of some food related bacteria. Eur. J. Appl. Microbiol. Biotechnol.
18:214–217.
69. Nielsen, H.-J.S. 1983. Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced
vacuum-packed whole meat product under refrigerated storage. J. Food Technol. 18:573–585.