370 Modern Food Microbiology
70. Nielsen, H.-J.S., and P. Zeuthen. 1985. Influence of lactic acid bacteria and the overall flora on development of pathogenic
bacteria in vacuum-packed, cooked, emulsion-style sausage. J. Food Protect. 48:28–34.
71. Nissen, H., O. Serheim, and R. Dainty. 1996. Effects of vacuum, modified atmospheres and storage temperature on the
microbial flora of packaged beef. Food Microbiol. 13:183–191.
72. Nychas, G.J., and J.S. Arkoudelos. 1990. Microbiological and physicochemical changes in minced meats under carbon
dioxide, nitrogen or air at 3 ◦ C. Int. J. Food Sci. Technol. 25:389–398.
73. Ogilvy, W.S., and J.C. Ayres. 1951. Post-mortem changes in stored meats. II. The effect of atmospheres containing carbon
dioxide in prolonging the storage life of cut-up chicken. Food Technol. 5:97–102.
74. Parkin, K.L., M.J. Wells, and W.D. Brown. 1981. Modified atmosphere storage of rockfish fillets. J. Food Sci. 47:181–184.
75. Patterson, J.T., and P.A. Gibbs. 1977. Incidence and spoilage potential of isolates from vacuum-packaged meat of high pH
value. J. Appl. Bacteriol. 43:25–38.
76. Phillips, C.A. 1996. Review: Modified atmosphere packaging and its effects on the microbiological quality and safety of
produce. Int. J. Food Sci. Technol. 31:463–479.
77. Samelis, J., and K.G. Georgiadou. 2000. The microbial association of Greek taverna sausage stored at 4 and 10 ◦ C in air,
vacuum or 100% carbon dioxide, and its spoilage potential. J. Appl. Microbiol. 88:58–86.
78. Savell, J.W., M.O. Hanna, C. Vanderzant, and G.C. Smith. 1981. An incident of predominance of Leuconostoc sp. in
vacuum-packaged beef strip loins—Sensory and microbial profile of steaks stored in O 2 –CO 2 –N 2 atmospheres. J. Food
Protect. 44:742–745.
79. Sears, D.F., and R.M. Eisenberg. 1961. A model representing a physiological role of CO 2 at the cell membrane. J. Gen.
Physiol. 44:869–887.
80. Seelye, R.J., and B.J. Yearbury. 1979. Isolation of Yersinia enterocolitica-resembling organisms and Alteromonas putrefaciens from vacuum-packaged chilled beef cuts. J. Appl. Bacteriol. 46:493–499.
81. Shaw, B.G., and C.D. Harding. 1984. A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork,
lamb and bacon. J. Appl. Bacteriol. 56:25–40.
82. Shelef, L.A. 1977. Effect of glucose on the bacterial spoilage of beef. J. Food Sci. 42:1172–1175.
83. Silvertsvik, M., J.T. Rosnes, and G.H. Kleiber. 2003. Effect of modified atmosphere packaging and superchilled storage
on the microbial and sensory quality of Atlantic salmon (Salmo solar) fillets. J. Food Sci. 68:1467–1472.
84. Smith, W.H. 1964. The use of carbon dioxide in the transport and storage of fruits and vegetables. Adv. Food Res. 12:95–146.
85. Solomon, H.M., E.J. Rhodehamel, and D.A. Kautter. 1998. Growth and toxin production by Clostridium botulinum on
sliced raw potatoes in a modified atmosphere with and without sulfite. J. Food Protect. 61:126–128.
86. Solomon, H.M., D.A. Kautter, T. Lilly, and E.J. Rhodehamel. 1990. Outgrowth of Clostridium botulinum in shredded
cabbage at room temperature under a modified atmosphere. J. Food Protect. 53:831–833.
87. Stanley, G., K.J. Shaw, and A.F. Egan. 1981. Volatile compounds associated with spoilage of vacuum-packaged sliced
luncheon meat by Brochothrix thermosphacta. Appl. Environ. Microbiol. 41:816–818.
88. Stenstrom, I.-M. 1985. Microbial flora of cod fillets (Gadus morhua) stored at 2 ◦ C in different mixtures of carbon dioxide
and nitrogen/oxygen. J. Food Protect. 48:585–589.
89. Stern, N.J., M.D. Greenberg, and D.M. Kinsman. 1986. Survival of Campylobacter jejuni in selected gaseous environments.
J. Food Sci. 51:652–654.
90. Vanderzant, C., M.O. Hanna, J.G. Ehlers, J.W. Savell, G.C. Smith, B. Griffin, R.N. Terrell, K.D. Lind, and D.E. Galloway.
1982. Centralized packaging of beef loin steaks with different oxygen-barrier films: Microbiological characteristics. J. Food
Sci. 47:1070–1079.
91. von Holy, A., T.E. Cloete, and W.H. Holzapfel. 1991. Quantification and characterization of microbial populations associated
with spoiled, vacuum-packed Vienna sausages. Food Microbiol. 8:95–104.
92. Wabeck, C.J., C.E. Parmalee, and W.J. Stadelman. 1968. Carbon dioxide preservation of fresh poultry. Poultry Sci. 47:468–
474.
70. Nielsen, H.-J.S., and P. Zeuthen. 1985. Influence of lactic acid bacteria and the overall flora on development of pathogenic
bacteria in vacuum-packed, cooked, emulsion-style sausage. J. Food Protect. 48:28–34.
71. Nissen, H., O. Serheim, and R. Dainty. 1996. Effects of vacuum, modified atmospheres and storage temperature on the
microbial flora of packaged beef. Food Microbiol. 13:183–191.
72. Nychas, G.J., and J.S. Arkoudelos. 1990. Microbiological and physicochemical changes in minced meats under carbon
dioxide, nitrogen or air at 3 ◦ C. Int. J. Food Sci. Technol. 25:389–398.
73. Ogilvy, W.S., and J.C. Ayres. 1951. Post-mortem changes in stored meats. II. The effect of atmospheres containing carbon
dioxide in prolonging the storage life of cut-up chicken. Food Technol. 5:97–102.
74. Parkin, K.L., M.J. Wells, and W.D. Brown. 1981. Modified atmosphere storage of rockfish fillets. J. Food Sci. 47:181–184.
75. Patterson, J.T., and P.A. Gibbs. 1977. Incidence and spoilage potential of isolates from vacuum-packaged meat of high pH
value. J. Appl. Bacteriol. 43:25–38.
76. Phillips, C.A. 1996. Review: Modified atmosphere packaging and its effects on the microbiological quality and safety of
produce. Int. J. Food Sci. Technol. 31:463–479.
77. Samelis, J., and K.G. Georgiadou. 2000. The microbial association of Greek taverna sausage stored at 4 and 10 ◦ C in air,
vacuum or 100% carbon dioxide, and its spoilage potential. J. Appl. Microbiol. 88:58–86.
78. Savell, J.W., M.O. Hanna, C. Vanderzant, and G.C. Smith. 1981. An incident of predominance of Leuconostoc sp. in
vacuum-packaged beef strip loins—Sensory and microbial profile of steaks stored in O 2 –CO 2 –N 2 atmospheres. J. Food
Protect. 44:742–745.
79. Sears, D.F., and R.M. Eisenberg. 1961. A model representing a physiological role of CO 2 at the cell membrane. J. Gen.
Physiol. 44:869–887.
80. Seelye, R.J., and B.J. Yearbury. 1979. Isolation of Yersinia enterocolitica-resembling organisms and Alteromonas putrefaciens from vacuum-packaged chilled beef cuts. J. Appl. Bacteriol. 46:493–499.
81. Shaw, B.G., and C.D. Harding. 1984. A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork,
lamb and bacon. J. Appl. Bacteriol. 56:25–40.
82. Shelef, L.A. 1977. Effect of glucose on the bacterial spoilage of beef. J. Food Sci. 42:1172–1175.
83. Silvertsvik, M., J.T. Rosnes, and G.H. Kleiber. 2003. Effect of modified atmosphere packaging and superchilled storage
on the microbial and sensory quality of Atlantic salmon (Salmo solar) fillets. J. Food Sci. 68:1467–1472.
84. Smith, W.H. 1964. The use of carbon dioxide in the transport and storage of fruits and vegetables. Adv. Food Res. 12:95–146.
85. Solomon, H.M., E.J. Rhodehamel, and D.A. Kautter. 1998. Growth and toxin production by Clostridium botulinum on
sliced raw potatoes in a modified atmosphere with and without sulfite. J. Food Protect. 61:126–128.
86. Solomon, H.M., D.A. Kautter, T. Lilly, and E.J. Rhodehamel. 1990. Outgrowth of Clostridium botulinum in shredded
cabbage at room temperature under a modified atmosphere. J. Food Protect. 53:831–833.
87. Stanley, G., K.J. Shaw, and A.F. Egan. 1981. Volatile compounds associated with spoilage of vacuum-packaged sliced
luncheon meat by Brochothrix thermosphacta. Appl. Environ. Microbiol. 41:816–818.
88. Stenstrom, I.-M. 1985. Microbial flora of cod fillets (Gadus morhua) stored at 2 ◦ C in different mixtures of carbon dioxide
and nitrogen/oxygen. J. Food Protect. 48:585–589.
89. Stern, N.J., M.D. Greenberg, and D.M. Kinsman. 1986. Survival of Campylobacter jejuni in selected gaseous environments.
J. Food Sci. 51:652–654.
90. Vanderzant, C., M.O. Hanna, J.G. Ehlers, J.W. Savell, G.C. Smith, B. Griffin, R.N. Terrell, K.D. Lind, and D.E. Galloway.
1982. Centralized packaging of beef loin steaks with different oxygen-barrier films: Microbiological characteristics. J. Food
Sci. 47:1070–1079.
91. von Holy, A., T.E. Cloete, and W.H. Holzapfel. 1991. Quantification and characterization of microbial populations associated
with spoiled, vacuum-packed Vienna sausages. Food Microbiol. 8:95–104.
92. Wabeck, C.J., C.E. Parmalee, and W.J. Stadelman. 1968. Carbon dioxide preservation of fresh poultry. Poultry Sci. 47:468–
474.