Protection of Foods with Low-Temperatures
411
4. Baxter, R.M., and N.E. Gibbons. 1962. Observations on the physiology of psychrophilism in a yeast. Can J. Microbiol.
8:511–517.
5. Bayles, D.O., B.A. Annous, and B.J. Wilkinson. 1996. Cold stress proteins induced in Listeria monocytogenes in response
to temperature downshock and growth at low temperatures. Appl. Environ. Microbiol. 62:1116–1119.
6. Bhakoo, M., and R.A. Herbert. 1979. The effect of temperature on psychrophilic Vibrio spp. Arch. Microbiol. 121:121–127.
7. Bhakoo, M., and R.A. Herbert. 1980. Fatty acid and phospholipid composition of five psychrotrophic Pseudomonas spp.
grown at different temperatures. Arch. Microbiol. 126:51–55.
8. Bollman, J., A. Ismond, and G. Blank. 2001. Survival of Escherichia coli 0157:H7 in frozen foods: impact of the cold
shock response. Int. J. Food Microbiol. 64:127–138.
9. Bonde, G.J. 1981. Phenetic affiliation of psychrotrophic Bacillus. In Psychrotrophic Microorganisms in Spoilage and
Pathogenicity, ed. T.A. Roberts, G. Hobbs, J.H.B. Christian, and N. Skovgaard, 39–54. New York: Academic Press.
10. Byrne, P., and D. Chapman. 1964. Liquid crystalline nature of phospholipids. Nature 202:987–988.
11. Desrosier, N.W. 1963. The Technology of Food Preparation. Westport, CT: AVI.
12. Dunican, L.K., and H.W. Seeley. 1963. Temperature-sensitive dextransucrase synthesis by a lactobacillus. J. Bacteriol.
86:1079–1083.
13. Eddy, B.P. 1960. The use and meaning of the term “psychrophilic.” J. Appl. Bacteriol. 23:189–190.
14. Edwards, O.F., and L.F. Rettger. 1937. The relation of certain respiratory enzymes to the maximum growth temperatures
of bacteria. J. Bacteriol. 34:489–515.
15. Fairbairn, D.J., and B.A. Law. 1986. Proteinases of psychrotrophic bacteria: Their production, properties, effects, and
control. J. Dairy Res. 53:139–177.
16. Farrell, J., and A. Rose. 1967. Temperature effects on micro-organisms. Annu. Rev. Microbiol. 21:101–120.
17. Fennema, O., and W. Powrie. 1964. Fundamentals of low-temperature food preservation. Adv. Food Res. 13:219–347.
18. Fennema, O.R., W.D. Powrie, and E.H. Marth. 1973. Low-Temperature Preservation of Foods and Living Matter. New
York: Marcel Dekker.
19. Frank, H.A., A Reid, L.M. Santo, N.A. Lum, and S.T. Sandler. 1972. Similarity in several properties of psychrophilic
bacteria grown at low and moderate temperatures. Appl. Microbiol. 24:571–574.
20. Gaughran, E.R.I., 1947. The thermophilic microorganisms. Bacteriol. Rev. 11:189–225.
21. Georgala, D.L., and A. Hurst. 1963. The survival of food poisoning bacteria in frozen foods. J. Appl. Bacteriol. 26:346–358.
22. Goldstein, A., D.B. Goldstein, and L.I. Lowney. 1964. Protein synthesis at 0 ◦ C in Escherichia coli. J. Mol. Biol. 9:213–235.
23. Greene, V.W., and J.J. Jezeski. 1954. The influence of temperature on the development of several psychrophilic bacteria of
dairy origin. Appl. Microbiol. 2:110–117.
24. Grzadkowska, D., and M.W. Griffiths. 2001. Cryotolerance of Escherichia coli 0157:H7 in laboratory media and food. J.
Food Sci. 66:1169–1173.
25. Gunderson, M.F., and K.D. Rose. 1948. Survival of bacteria in a precooked fresh-frozen food. Food Res. 13:254–263.
26. Harder, W., and H. Veldkamp. 1968. Physiology of an obligately psychrophilic marine Pseudomonas species. J. Appl.
Bacteriol. 31:12–23.
27. Herbert, R.A. 1981. A comparative study of the physiology of psychrotrophic and psychrophilic bacteria. In Psychrotrophic
Microorganisms in Spoilage and Pathogenicity, ed. T.A. Roberts, G. Hobbs, J.H.B. Christian, and N. Skovgaard, 3–16.
New York: Academic Press.
28. Hurley, W.C., F.A. Gardner, and C. Vanderzant. 1963. Some characteristics of a proteolytic enzyme system of Pseudomonas
fluorescens. J. Food Sci. 28:47–54.
29. Ingraham, J.L., and G.F. Bailey. 1959. Comparative study of effect of temperature on metabolism of psychrophilic and
mesophilic bacteria. J. Bacteriol. 77:609–613.
30. Ingraham, J.L., and O. Maaløe. 1967. Cold-sensitive mutants and the minimum temperature of growth of bacteria. In
Molecular Mechanisms of Temperature Adaptation, ed. C.L. Prosser, 297–309. Pub. No. 84. Washington, DC: American
Association for the Advancement of Science.
31. Ingraham, J.L., and J.L. Stokes. 1959. Psychrophilic bacteria. Bacteriol. Rev. 23:97–108.
32. Ingram, M. 1951. The effect of cold on microorganisms in relation to food. Proc. Soc. Appl. Bacteriol. 14:243.
33. Jay, J.M. 1967. Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures.
Appl. Microbiol. 15:943–944.
411
4. Baxter, R.M., and N.E. Gibbons. 1962. Observations on the physiology of psychrophilism in a yeast. Can J. Microbiol.
8:511–517.
5. Bayles, D.O., B.A. Annous, and B.J. Wilkinson. 1996. Cold stress proteins induced in Listeria monocytogenes in response
to temperature downshock and growth at low temperatures. Appl. Environ. Microbiol. 62:1116–1119.
6. Bhakoo, M., and R.A. Herbert. 1979. The effect of temperature on psychrophilic Vibrio spp. Arch. Microbiol. 121:121–127.
7. Bhakoo, M., and R.A. Herbert. 1980. Fatty acid and phospholipid composition of five psychrotrophic Pseudomonas spp.
grown at different temperatures. Arch. Microbiol. 126:51–55.
8. Bollman, J., A. Ismond, and G. Blank. 2001. Survival of Escherichia coli 0157:H7 in frozen foods: impact of the cold
shock response. Int. J. Food Microbiol. 64:127–138.
9. Bonde, G.J. 1981. Phenetic affiliation of psychrotrophic Bacillus. In Psychrotrophic Microorganisms in Spoilage and
Pathogenicity, ed. T.A. Roberts, G. Hobbs, J.H.B. Christian, and N. Skovgaard, 39–54. New York: Academic Press.
10. Byrne, P., and D. Chapman. 1964. Liquid crystalline nature of phospholipids. Nature 202:987–988.
11. Desrosier, N.W. 1963. The Technology of Food Preparation. Westport, CT: AVI.
12. Dunican, L.K., and H.W. Seeley. 1963. Temperature-sensitive dextransucrase synthesis by a lactobacillus. J. Bacteriol.
86:1079–1083.
13. Eddy, B.P. 1960. The use and meaning of the term “psychrophilic.” J. Appl. Bacteriol. 23:189–190.
14. Edwards, O.F., and L.F. Rettger. 1937. The relation of certain respiratory enzymes to the maximum growth temperatures
of bacteria. J. Bacteriol. 34:489–515.
15. Fairbairn, D.J., and B.A. Law. 1986. Proteinases of psychrotrophic bacteria: Their production, properties, effects, and
control. J. Dairy Res. 53:139–177.
16. Farrell, J., and A. Rose. 1967. Temperature effects on micro-organisms. Annu. Rev. Microbiol. 21:101–120.
17. Fennema, O., and W. Powrie. 1964. Fundamentals of low-temperature food preservation. Adv. Food Res. 13:219–347.
18. Fennema, O.R., W.D. Powrie, and E.H. Marth. 1973. Low-Temperature Preservation of Foods and Living Matter. New
York: Marcel Dekker.
19. Frank, H.A., A Reid, L.M. Santo, N.A. Lum, and S.T. Sandler. 1972. Similarity in several properties of psychrophilic
bacteria grown at low and moderate temperatures. Appl. Microbiol. 24:571–574.
20. Gaughran, E.R.I., 1947. The thermophilic microorganisms. Bacteriol. Rev. 11:189–225.
21. Georgala, D.L., and A. Hurst. 1963. The survival of food poisoning bacteria in frozen foods. J. Appl. Bacteriol. 26:346–358.
22. Goldstein, A., D.B. Goldstein, and L.I. Lowney. 1964. Protein synthesis at 0 ◦ C in Escherichia coli. J. Mol. Biol. 9:213–235.
23. Greene, V.W., and J.J. Jezeski. 1954. The influence of temperature on the development of several psychrophilic bacteria of
dairy origin. Appl. Microbiol. 2:110–117.
24. Grzadkowska, D., and M.W. Griffiths. 2001. Cryotolerance of Escherichia coli 0157:H7 in laboratory media and food. J.
Food Sci. 66:1169–1173.
25. Gunderson, M.F., and K.D. Rose. 1948. Survival of bacteria in a precooked fresh-frozen food. Food Res. 13:254–263.
26. Harder, W., and H. Veldkamp. 1968. Physiology of an obligately psychrophilic marine Pseudomonas species. J. Appl.
Bacteriol. 31:12–23.
27. Herbert, R.A. 1981. A comparative study of the physiology of psychrotrophic and psychrophilic bacteria. In Psychrotrophic
Microorganisms in Spoilage and Pathogenicity, ed. T.A. Roberts, G. Hobbs, J.H.B. Christian, and N. Skovgaard, 3–16.
New York: Academic Press.
28. Hurley, W.C., F.A. Gardner, and C. Vanderzant. 1963. Some characteristics of a proteolytic enzyme system of Pseudomonas
fluorescens. J. Food Sci. 28:47–54.
29. Ingraham, J.L., and G.F. Bailey. 1959. Comparative study of effect of temperature on metabolism of psychrophilic and
mesophilic bacteria. J. Bacteriol. 77:609–613.
30. Ingraham, J.L., and O. Maaløe. 1967. Cold-sensitive mutants and the minimum temperature of growth of bacteria. In
Molecular Mechanisms of Temperature Adaptation, ed. C.L. Prosser, 297–309. Pub. No. 84. Washington, DC: American
Association for the Advancement of Science.
31. Ingraham, J.L., and J.L. Stokes. 1959. Psychrophilic bacteria. Bacteriol. Rev. 23:97–108.
32. Ingram, M. 1951. The effect of cold on microorganisms in relation to food. Proc. Soc. Appl. Bacteriol. 14:243.
33. Jay, J.M. 1967. Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures.
Appl. Microbiol. 15:943–944.