392 Modern Food Microbiology
17. Fan, X., and K.J.B. Sokorai. 2002. Sensorial and chemical quality of gamma-irradiated fresh-cut Iceberg lettuce in modified
atmosphere packages. J. Food Protect. 65:1760–1765.
18. Fiddler, W., R.A. Gates, J.W. Pensabene, J.G. Phillips, and E. Wierbicki. 1981. Investigations on nitrosamines in irradiationsterilized bacon. J Agric. Food Chem. 29:551–554.
19. Food and Agriculture Organization/IAEA/World Health Organization. 1977. Wholesomeness of Irradiated Food. Report
of joint FAO/IAEA/WHO Expert Committee, WHO Technical Report Series 604.
20. Foong, S.C.C., G.L. Gonzalez, and J.S. Dickson. 2004. Reduction and survival of Listeria monocytogenes in ready-to-eat
meats after irradiation. J. Food Protect. 67:77–82.
21. Fu, A.H., J.G. Sebranek, and E.A. Murano. 1995. Survival of Listeria monocytogenes, Yersinia enterocolitica, and
Escherichia coli 0157:H7 and quality changes after irradiation of beef steaks and ground beef. J. Food Sci. 60:972–
977.
22. Giddings, G.G. 1984. Radiation processing of fishery products. Food Technol. 38(4):61–65, 94–97.
23. Goldblith, S.A. 1963. Radiation preservation of foods—Two decades of research and development. In Radiation Research,
155–167. Washington, DC: U.S. Department of Commerce, Office of Technical Services.
24. Goldblith, S.A. 1966. Basic principles of microwaves and recent developments. Adv. Food Res. 15:277–301.
25. Goresline, H.E., M. Ingram, P. Macuch, G. Mocquot, D.A.A. Mossell, C.F. Niven, and F.S. Thatcher. 1964. Tentative
classification of food irradiation processes with microbiological objectives. Nature 204:237–238.
26. Grecz, N., O.P. Snyder, A.A. Walker, and A. Anellis. 1965. Effect of temperature of liquid nitrogen on radiation resistance
of spores of Clostridium botulinum. Appl. Microbiol. 13:527–536.
27. Grecz, N., A.A. Walker, A. Anellis, and D. Berkowitz. 1971. Effects of irradiation temperature in the range −196 to 95 ◦ C
on the resistance of spores of Clostridium botulinum 33A in cooked beef. Can J. Microbiol. 17:135–142.
28. Gr¨ unewald, T. 1961. Behandlung von Lebensmitteln mit energiereichen Strahlen. Ern¨ ahrungs-Umschau 8:239–244.
29. Hashisaka, A.E., S.D. Weagant, and F.M. Dong. 1989. Survival of Listeria monocytogenes in mozzarella cheese and ice
cream exposed to gamma irradiation. J. Food Protect. 52:490–492.
30. Hashisaka, A.E., J.R. Matches, Y. Batters, F.P. Hungate, and F.M. Dong. 1990. Effects of gamma irradiation at −78 ◦ C on
microbial populations in dairy products. J. Food Sci. 55:1284–1289.
31. Heiligman, F. 1965. Storage stability of irradiated meats. Food Technol. 19:114–116.
32. Huhtanen, C.N., R.K. Jenkins, and D.W. Thayer. 1989. Gamma radiation sensitivity of Listeria monocytogenes. J. Food
Protect. 52:610–613.
33. Jakabi, M., D.S. Gelli, J.C.M.D. Torre, M.A.B. Rodas, B.D.G.M. Franco, M.T. Destro, and M. Landgraf. 2003. Inactivation
by ionizing radiation of Salmonella Enteritidis, Salmonella Infantis, and Vibrio parahaemolyticus in oysters (Crassostrea
brasiliana). J. Food Protect. 66:1025–1029.
34. Johnson, B., and K. Moser. 1967. Amino acid destruction in beef by high energy electron beam irradiation. In Radiation
Preservation of Foods, 171–179. Washington, DC: American Chemical Society.
35. Josephson, E.S., A. Brynjolfsson, and E. Wierbicki. 1975. The use of ionizing radiation for preservation of food and feed
products. In Radiation Research—Biomedical, Chemical, and Physical Perspectives, ed. O.F. Nygaard, H.I. Adler, and
W.K. Sinclair, 96–117. New York: Academic Press.
36. Kampelmacher, E.H. 1983. Irradiation for control of Salmonella and other pathogens in poultry and fresh meats. Food
Technol. 37(4):117–119, 169.
37. Kempe, L.L. 1965. The potential problems of type E botulism in radiation-preserved seafoods. In Radiation Preservation
of Foods, 211–215. Washington, DC: National Research Council, National Academy of Science.
38. Kilburn, R.E., W.D. Bellamy, and S.A. Terni. 1958. Studies on a radiation-resistant pigmented Sarcina sp. Radiat. Res.
9:207–215.
39. Koch, H.W., and E.H. Eisenhower. 1965. Electron accelerators for food processing. In Radiation Preservation of Foods,
149–180. Washington, DC: National Research Council, National Academy of Science.
40. Krabbenhoft, K.L., A.W. Anderson, and P.R. Elliker. 1965. Ecology of Micrococcus radiodurans. Appl. Microbiol. 13:1030–
1037.
41. Lee, J.S., A.W. Anderson, and P.R. Elliker. 1963. The radiation-sensitizing effects of N-ethylmaleimide and iodoacetic acid
on a radiation-resistant Micrococcus. Radiat. Res. 19:593–598.
42. Lefebvre, N., C. Thibault, and R. Charbonneau. 1992. Improvement of shelf-life and wholesomeness of ground beef by
irradiation. 1. Microbial aspects. Meat Sci. 32:203–213.
17. Fan, X., and K.J.B. Sokorai. 2002. Sensorial and chemical quality of gamma-irradiated fresh-cut Iceberg lettuce in modified
atmosphere packages. J. Food Protect. 65:1760–1765.
18. Fiddler, W., R.A. Gates, J.W. Pensabene, J.G. Phillips, and E. Wierbicki. 1981. Investigations on nitrosamines in irradiationsterilized bacon. J Agric. Food Chem. 29:551–554.
19. Food and Agriculture Organization/IAEA/World Health Organization. 1977. Wholesomeness of Irradiated Food. Report
of joint FAO/IAEA/WHO Expert Committee, WHO Technical Report Series 604.
20. Foong, S.C.C., G.L. Gonzalez, and J.S. Dickson. 2004. Reduction and survival of Listeria monocytogenes in ready-to-eat
meats after irradiation. J. Food Protect. 67:77–82.
21. Fu, A.H., J.G. Sebranek, and E.A. Murano. 1995. Survival of Listeria monocytogenes, Yersinia enterocolitica, and
Escherichia coli 0157:H7 and quality changes after irradiation of beef steaks and ground beef. J. Food Sci. 60:972–
977.
22. Giddings, G.G. 1984. Radiation processing of fishery products. Food Technol. 38(4):61–65, 94–97.
23. Goldblith, S.A. 1963. Radiation preservation of foods—Two decades of research and development. In Radiation Research,
155–167. Washington, DC: U.S. Department of Commerce, Office of Technical Services.
24. Goldblith, S.A. 1966. Basic principles of microwaves and recent developments. Adv. Food Res. 15:277–301.
25. Goresline, H.E., M. Ingram, P. Macuch, G. Mocquot, D.A.A. Mossell, C.F. Niven, and F.S. Thatcher. 1964. Tentative
classification of food irradiation processes with microbiological objectives. Nature 204:237–238.
26. Grecz, N., O.P. Snyder, A.A. Walker, and A. Anellis. 1965. Effect of temperature of liquid nitrogen on radiation resistance
of spores of Clostridium botulinum. Appl. Microbiol. 13:527–536.
27. Grecz, N., A.A. Walker, A. Anellis, and D. Berkowitz. 1971. Effects of irradiation temperature in the range −196 to 95 ◦ C
on the resistance of spores of Clostridium botulinum 33A in cooked beef. Can J. Microbiol. 17:135–142.
28. Gr¨ unewald, T. 1961. Behandlung von Lebensmitteln mit energiereichen Strahlen. Ern¨ ahrungs-Umschau 8:239–244.
29. Hashisaka, A.E., S.D. Weagant, and F.M. Dong. 1989. Survival of Listeria monocytogenes in mozzarella cheese and ice
cream exposed to gamma irradiation. J. Food Protect. 52:490–492.
30. Hashisaka, A.E., J.R. Matches, Y. Batters, F.P. Hungate, and F.M. Dong. 1990. Effects of gamma irradiation at −78 ◦ C on
microbial populations in dairy products. J. Food Sci. 55:1284–1289.
31. Heiligman, F. 1965. Storage stability of irradiated meats. Food Technol. 19:114–116.
32. Huhtanen, C.N., R.K. Jenkins, and D.W. Thayer. 1989. Gamma radiation sensitivity of Listeria monocytogenes. J. Food
Protect. 52:610–613.
33. Jakabi, M., D.S. Gelli, J.C.M.D. Torre, M.A.B. Rodas, B.D.G.M. Franco, M.T. Destro, and M. Landgraf. 2003. Inactivation
by ionizing radiation of Salmonella Enteritidis, Salmonella Infantis, and Vibrio parahaemolyticus in oysters (Crassostrea
brasiliana). J. Food Protect. 66:1025–1029.
34. Johnson, B., and K. Moser. 1967. Amino acid destruction in beef by high energy electron beam irradiation. In Radiation
Preservation of Foods, 171–179. Washington, DC: American Chemical Society.
35. Josephson, E.S., A. Brynjolfsson, and E. Wierbicki. 1975. The use of ionizing radiation for preservation of food and feed
products. In Radiation Research—Biomedical, Chemical, and Physical Perspectives, ed. O.F. Nygaard, H.I. Adler, and
W.K. Sinclair, 96–117. New York: Academic Press.
36. Kampelmacher, E.H. 1983. Irradiation for control of Salmonella and other pathogens in poultry and fresh meats. Food
Technol. 37(4):117–119, 169.
37. Kempe, L.L. 1965. The potential problems of type E botulism in radiation-preserved seafoods. In Radiation Preservation
of Foods, 211–215. Washington, DC: National Research Council, National Academy of Science.
38. Kilburn, R.E., W.D. Bellamy, and S.A. Terni. 1958. Studies on a radiation-resistant pigmented Sarcina sp. Radiat. Res.
9:207–215.
39. Koch, H.W., and E.H. Eisenhower. 1965. Electron accelerators for food processing. In Radiation Preservation of Foods,
149–180. Washington, DC: National Research Council, National Academy of Science.
40. Krabbenhoft, K.L., A.W. Anderson, and P.R. Elliker. 1965. Ecology of Micrococcus radiodurans. Appl. Microbiol. 13:1030–
1037.
41. Lee, J.S., A.W. Anderson, and P.R. Elliker. 1963. The radiation-sensitizing effects of N-ethylmaleimide and iodoacetic acid
on a radiation-resistant Micrococcus. Radiat. Res. 19:593–598.
42. Lefebvre, N., C. Thibault, and R. Charbonneau. 1992. Improvement of shelf-life and wholesomeness of ground beef by
irradiation. 1. Microbial aspects. Meat Sci. 32:203–213.