394 Modern Food Microbiology
70. Restaino, L., J.J.J. Myron, L.M. Lenovich, S. Bills, and K. Tschernoff. 1984. Antimicrobial effects of ionizing radiation
on artificially and naturally contaminated cacao beans. Appl. Environ. Microbiol. 47:886–887.
71. Roberts, T.A., and M. Ingram. 1965. The resistance of spores of Clostridium botulinum Type E to heat and radiation. J.
Appl. Bacteriol. 28:125–141.
72. Roberts, T.A., and M. Ingram. 1965. Radiation resistance of spores of Clostridium species in aqueous suspension. J. Food
Sci. 30:879–885.
73. Rose, S.A., N.K. Modi, H.S. Tranter, N.E. Bailey, M.F. Stringer, and P. Hambleton. 1988. Studies on the irradiation of
toxins of Clostridium botulinum and Staphylococcus aureus. J. Appl. Bacteriol. 65:223–229.
74. Rowley, D.B., and A. Brynjolfsson. 1980. Potential uses of irradiation in the processing of food. Food Technol. 34(10):75–77.
75. Saleh, Y.G., M.S. Mayo, and D.G. Ahearn. 1988. Resistance of some common fungi to gamma irradiation. Appl. Environ.
Microbiol. 54:2134–2135.
76. Skala, J.H., E.L. McGown, and P.P. Waring. 1987. Wholesomeness of irradiated foods. J. Food Protect. 50:150–160.
77. Sullivan, R., A.C. Fassolitis, E.P. Larkin, R.B. Read, Jr., and J.T. Peeler. 1971. Inactivation of thirty viruses by gamma
radiation. Appl. Microbiol. 22:61–65.
78. Sullivan, R., P.V. Scarpino, A.C. Fassolitis, E.P. Larkin, and J.T. Peeler 1973. Gamma radiation inactivation of
coxsackievirus B-2. Appl. Microbiol. 26:14–17.
79. Thayer, D.W., G. Boyd, and C.N. Huhtanen. 1995. Effects of ionizing radiation and anaerobic refrigerated storage on
indigenous microfiora, Salmonella, and Clostridium botulinum types A and B in vacuum canned, mechanically deboned
chicken meat. J. Food Protect. 58:752–757.
80. Thayer, D.W., and G. Boyd. 2001. Effect of irradiation temperature on inactivation of Escherichia coli 0157:H7 and
Staphylococcus aureus. J. Food Protect. 64:1624–1626.
81. Thayer, D.W., G. Boyd, and W.F. Fett. 2003. Gamma-radiation decontamination of alfalfa seeds naturally contaminated
with Salmonella Mbandaka. J. Food Sci. 68:1777–1781.
82. Thayer, D.W., K.T. Rajkowski, G. Boyd, P.H. Cooke, and D.S. Soroka. 2003b. Inactivation of Escherichia coli 0157:H7
and Salmonella by gamma irradiation of alfalfa seed intended for production of food sprouts. J. Food Protect. 66:175–181.
83. Thayer, D.W., and G. Boyd. 1995. Radiation sensitivity of Listeria monocytogenes on beef as affected by temperature. J.
Food Sci. 60:237–240.
84. Thayer, D.W., J.B. Fox, Jr., and L. Lakritz. 1991. Effects of ionizing radiation on vitamins. In Food Irradiation, ed. S.
Thorne, 285–325. New York: Elsevier Applied Science.
85. Thayer, D.W., J.P. Christopher, L.A. Campbell, D.C. Ronning, R.R. Dahlgren, G.M. Thomson, and E. Wierbicki. 1987.
Toxicology studies of irradiation-sterilized chicken. J. Food Protect. 50:278–288.
86. Tiwari, N.P., and R.B. Maxcy. 1972. Moraxella-Acinetobacter as contaminants of beef and occurrence in radurized
product. J. Food Sci. 37:901–903.
87. Tsuji, K. 1983. Low-dose cobalt 60 irradiation for reduction of microbial contamination in raw materials for animal health
products. Food Technol. 37(2):48–54.
88. Urbain, W.M. 1965. Radiation preservation of fresh meat and poultry. In Radiation Preservation of Foods, 87–98.
Washington, DC: National Research Council, National Academy of Science.
89. Urbain, W.M. 1978. Food irradiation. Adv. Food Res. 24:155–227.
90. Van den Eynde, H., Y. Van de Peer, H. Vandenabeele, M. van Bogaert, and R. de Wachter. 1990. 5S rRNA sequences of
myxobacteria and radioresistant bacteria and implications for eubacterial evolution. Int. J. Syst. Bacteriol. 40:399–404.
91. Van Gerwen, S.J.C., F.M. Rombouts, K. van’t Riet, and M.H. Zwietering. 1999. A data analysis of the irradiation parameter
D 10 for bacteria and spores under various conditions. J. Food Protect. 62:1024–1032.
92. Verster, A., T.A. du Plessis, and L.W. van den Heever. 1977. The eradication of tapeworms in pork and beef carcasses by
irradiation. Radiat. Phys. Chem. 9:769–771.
93. Weisburg, W.G., S.J. Giovannoni, and C.R. Woese. 1989. The Deinococcus-Thermus phylum and the effect of rRNA
composition on phylogenetic tree construction. Syst. Appl. Microbiol. 11:128–134.
94. Wick, E., E. Murray, J. Mizutani, and M. Koshika. 1967. Irradiation flavor and the volatile components of beef. In
Radiation Preservation of Foods, 12–25. Washington, DC: American Chemical Society.
95. Wierbicki, E., M. Simon, and E.S. Josephson. 1965. Preservation of meats by sterilizing doses of ionizing radiation. In
Radiation Preservation of Foods, 383–409. Washington, DC: National Research Council, National Academy of Science.
96. Woese, C.R. 1987. Bacterial evolution. Microbiol. Rev. 51:221–271.
70. Restaino, L., J.J.J. Myron, L.M. Lenovich, S. Bills, and K. Tschernoff. 1984. Antimicrobial effects of ionizing radiation
on artificially and naturally contaminated cacao beans. Appl. Environ. Microbiol. 47:886–887.
71. Roberts, T.A., and M. Ingram. 1965. The resistance of spores of Clostridium botulinum Type E to heat and radiation. J.
Appl. Bacteriol. 28:125–141.
72. Roberts, T.A., and M. Ingram. 1965. Radiation resistance of spores of Clostridium species in aqueous suspension. J. Food
Sci. 30:879–885.
73. Rose, S.A., N.K. Modi, H.S. Tranter, N.E. Bailey, M.F. Stringer, and P. Hambleton. 1988. Studies on the irradiation of
toxins of Clostridium botulinum and Staphylococcus aureus. J. Appl. Bacteriol. 65:223–229.
74. Rowley, D.B., and A. Brynjolfsson. 1980. Potential uses of irradiation in the processing of food. Food Technol. 34(10):75–77.
75. Saleh, Y.G., M.S. Mayo, and D.G. Ahearn. 1988. Resistance of some common fungi to gamma irradiation. Appl. Environ.
Microbiol. 54:2134–2135.
76. Skala, J.H., E.L. McGown, and P.P. Waring. 1987. Wholesomeness of irradiated foods. J. Food Protect. 50:150–160.
77. Sullivan, R., A.C. Fassolitis, E.P. Larkin, R.B. Read, Jr., and J.T. Peeler. 1971. Inactivation of thirty viruses by gamma
radiation. Appl. Microbiol. 22:61–65.
78. Sullivan, R., P.V. Scarpino, A.C. Fassolitis, E.P. Larkin, and J.T. Peeler 1973. Gamma radiation inactivation of
coxsackievirus B-2. Appl. Microbiol. 26:14–17.
79. Thayer, D.W., G. Boyd, and C.N. Huhtanen. 1995. Effects of ionizing radiation and anaerobic refrigerated storage on
indigenous microfiora, Salmonella, and Clostridium botulinum types A and B in vacuum canned, mechanically deboned
chicken meat. J. Food Protect. 58:752–757.
80. Thayer, D.W., and G. Boyd. 2001. Effect of irradiation temperature on inactivation of Escherichia coli 0157:H7 and
Staphylococcus aureus. J. Food Protect. 64:1624–1626.
81. Thayer, D.W., G. Boyd, and W.F. Fett. 2003. Gamma-radiation decontamination of alfalfa seeds naturally contaminated
with Salmonella Mbandaka. J. Food Sci. 68:1777–1781.
82. Thayer, D.W., K.T. Rajkowski, G. Boyd, P.H. Cooke, and D.S. Soroka. 2003b. Inactivation of Escherichia coli 0157:H7
and Salmonella by gamma irradiation of alfalfa seed intended for production of food sprouts. J. Food Protect. 66:175–181.
83. Thayer, D.W., and G. Boyd. 1995. Radiation sensitivity of Listeria monocytogenes on beef as affected by temperature. J.
Food Sci. 60:237–240.
84. Thayer, D.W., J.B. Fox, Jr., and L. Lakritz. 1991. Effects of ionizing radiation on vitamins. In Food Irradiation, ed. S.
Thorne, 285–325. New York: Elsevier Applied Science.
85. Thayer, D.W., J.P. Christopher, L.A. Campbell, D.C. Ronning, R.R. Dahlgren, G.M. Thomson, and E. Wierbicki. 1987.
Toxicology studies of irradiation-sterilized chicken. J. Food Protect. 50:278–288.
86. Tiwari, N.P., and R.B. Maxcy. 1972. Moraxella-Acinetobacter as contaminants of beef and occurrence in radurized
product. J. Food Sci. 37:901–903.
87. Tsuji, K. 1983. Low-dose cobalt 60 irradiation for reduction of microbial contamination in raw materials for animal health
products. Food Technol. 37(2):48–54.
88. Urbain, W.M. 1965. Radiation preservation of fresh meat and poultry. In Radiation Preservation of Foods, 87–98.
Washington, DC: National Research Council, National Academy of Science.
89. Urbain, W.M. 1978. Food irradiation. Adv. Food Res. 24:155–227.
90. Van den Eynde, H., Y. Van de Peer, H. Vandenabeele, M. van Bogaert, and R. de Wachter. 1990. 5S rRNA sequences of
myxobacteria and radioresistant bacteria and implications for eubacterial evolution. Int. J. Syst. Bacteriol. 40:399–404.
91. Van Gerwen, S.J.C., F.M. Rombouts, K. van’t Riet, and M.H. Zwietering. 1999. A data analysis of the irradiation parameter
D 10 for bacteria and spores under various conditions. J. Food Protect. 62:1024–1032.
92. Verster, A., T.A. du Plessis, and L.W. van den Heever. 1977. The eradication of tapeworms in pork and beef carcasses by
irradiation. Radiat. Phys. Chem. 9:769–771.
93. Weisburg, W.G., S.J. Giovannoni, and C.R. Woese. 1989. The Deinococcus-Thermus phylum and the effect of rRNA
composition on phylogenetic tree construction. Syst. Appl. Microbiol. 11:128–134.
94. Wick, E., E. Murray, J. Mizutani, and M. Koshika. 1967. Irradiation flavor and the volatile components of beef. In
Radiation Preservation of Foods, 12–25. Washington, DC: American Chemical Society.
95. Wierbicki, E., M. Simon, and E.S. Josephson. 1965. Preservation of meats by sterilizing doses of ionizing radiation. In
Radiation Preservation of Foods, 383–409. Washington, DC: National Research Council, National Academy of Science.
96. Woese, C.R. 1987. Bacterial evolution. Microbiol. Rev. 51:221–271.