Food Protection with High Temperatures
439
6. Bausum, H.T., and T.S. Matney, 1965. Boundary between bacterial mesophilism and thermophilism. J. Bacteriol. 90:50–53.
7. Beaman, T.C., and P. Gerhardt. 1986. Heat resistance of bacterial spores correlated with protoplast dehydration, mineralization, and thermal adaptation. Appl. Environ. Microbiol. 52:1242–1246.
8. Beaman, T.C., J.T. Greenamyre, T.R. Corner, H. S. Pankratz, and P. Gerhardt. 1982. Bacterial spore heat resistance correlated
with water content, wet density, and protoplast/sporoplast volume ratio. J. Bacteriol. 150:870–877.
9. Beuchat, L.R. 1998. Spoilage of acid products by heat-resistant molds. Dairy Food Environ. Sanit. 18:588–593.
10. Beuchat, L.R. 1986. Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit
products. J. Food Sci. 52:1506–1510.
11. Brock, T.D. 1967. Life at high temperatures. Science 158:1012–1019.
12. Carpenter, P.L. 1967. Microbiology, 2nd ed. Philadelphia: W.B. Saunders.
13. Corry, J.E.L. 1974. The effect of sugars and polyols on the heat resistance of salmonellae. J. Appl. Bacteriol. 37:31–43.
14. Cunningham, F.E., and H. Lineweaver, 1965. Stabilization of egg-white proteins to pasteurizing temperatures above 60 ◦ C.
Food Technol. 19:1442–1447.
15. Downey, R.J. 1966. Nitrate reductase and respiratory adaptation in Bacillus stearothermophilus. J. Bacteriol. 91:634–
641.
16. Doyle, M.E., and A.S. Mazzotta. 2000. Review of studies on the thermal resistance of salmonellae. J. Food Protect.
63:779–795.
17. Fields, M.L. 1970. The flat sour bacteria. Adv. Food Res. 18:163–217.
18. Gaillard, S., I. Leguerinel, and P. Mafart. 1998. Model for combined effects of temperature, pH and water activity on
thermal inactivation of Bacillus cereus spores. J. Food Sci. 63:887–889.
19. Gaughran, E.R.L. 1947. The saturation of bacterial lipids as a function of temperature. J. Bacteriol. 53:506.
20. Gillespy, T.G. 1962. The principles of heat sterilization. Recent Adv. Food Sci. 2:93–105.
21. Goepfert, J.M., I.K. Iskander, and C.H. Amundson. 1970. Relation of the heat resistance of salmonellae to the water activity
of the environment. Appl. Microbiol. 19:429–433.
22. Hansen, N.H., and H. Riemann. 1963. Factors affecting the heat resistance of nonsporing organisms. J. Appl. Bacteriol.
26:314–333.
23. Hays, G.L., and D.W. Riester. 1952. The control of “off-odor” spoilage in frozen concentrated orange juice. Food Technol.
6:386–389.
24. Jelen, P. 1982. Experience with direct and indirect UHT processing of milk—A Canadian viewpoint. J. Food Protect.
45:878–883.
25. Juneja, V.K., B.S. Eblen, and G.M. Ransom. 2001. Thermal inactivation of Salmonella spp. in chicken broth, beef, pork,
turkey, and chicken: Determination of D- and z-values. J. Food Sci. 66:146–152.
26. Keswani, J., and J.F. Frank. 1998. Thermal inactivation of Mycobacterium paratuberculosis in milk. J. Food Protect.
61:974–978.
27. Koffler, H. 1957. Protoplasmic differences between mesophiles and thermophiles. Bacteriol. Rev. 21:227–240.
28. Koffler, H., and G.O. Gale. 1957. The relative thermostability of cytoplasmic proteins from thermophilic bacteria. Arch.
Biochem. Biophys. 67:249–251.
29. Koffler, H., G.E. Mallett, and J. Adye. 1957. Molecular basis of biological stability to high temperatures. Proc. Natl. Acad.
Sci. USA 43:464–477.
30. Koizumi, J.I., M. Zhang, T. Imanaka, and S. Aiba. 1990. Does single-amino-acid replacement work in favor of or against
improvement of the thermostability of immobilized enzyme? Appl. Environ. Microbiol. 56:3612–3614.
31. Levinson, H.S., and M.T. Hyatt. 1964. Effect of sporulation medium on heat resistance, chemical composition, and germination of Bacillus megaterium spores. J. Bacteriol. 87:876–886.
32. Lihono, M.A., A.F. Mendonca, J.S. Dickson, and P.M. Dixon. 2003. A predictive model to determine the effects of
temperature, sodium pyrophosphate, and sodium chloride on thermal inactivation of starved Listeria monocytogenes in
pork slurry. J. Food Protect. 66:1216–1221.
33. Marr, A.G., and J.L. Ingraham. 1962. Effect of temperature on the composition of fatty acids in Escherichia coli. J.
Bacteriol. 84:1260–1267.
34. Matsubara, H. 1967. Some properties of thermolysin. In Molecular Mechanisms of Temperature Adaptation, ed. C.L.
Prosser, Pub. No. 84, 283–294. Washington, DC: American Association for the Advancement of Science.
439
6. Bausum, H.T., and T.S. Matney, 1965. Boundary between bacterial mesophilism and thermophilism. J. Bacteriol. 90:50–53.
7. Beaman, T.C., and P. Gerhardt. 1986. Heat resistance of bacterial spores correlated with protoplast dehydration, mineralization, and thermal adaptation. Appl. Environ. Microbiol. 52:1242–1246.
8. Beaman, T.C., J.T. Greenamyre, T.R. Corner, H. S. Pankratz, and P. Gerhardt. 1982. Bacterial spore heat resistance correlated
with water content, wet density, and protoplast/sporoplast volume ratio. J. Bacteriol. 150:870–877.
9. Beuchat, L.R. 1998. Spoilage of acid products by heat-resistant molds. Dairy Food Environ. Sanit. 18:588–593.
10. Beuchat, L.R. 1986. Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit
products. J. Food Sci. 52:1506–1510.
11. Brock, T.D. 1967. Life at high temperatures. Science 158:1012–1019.
12. Carpenter, P.L. 1967. Microbiology, 2nd ed. Philadelphia: W.B. Saunders.
13. Corry, J.E.L. 1974. The effect of sugars and polyols on the heat resistance of salmonellae. J. Appl. Bacteriol. 37:31–43.
14. Cunningham, F.E., and H. Lineweaver, 1965. Stabilization of egg-white proteins to pasteurizing temperatures above 60 ◦ C.
Food Technol. 19:1442–1447.
15. Downey, R.J. 1966. Nitrate reductase and respiratory adaptation in Bacillus stearothermophilus. J. Bacteriol. 91:634–
641.
16. Doyle, M.E., and A.S. Mazzotta. 2000. Review of studies on the thermal resistance of salmonellae. J. Food Protect.
63:779–795.
17. Fields, M.L. 1970. The flat sour bacteria. Adv. Food Res. 18:163–217.
18. Gaillard, S., I. Leguerinel, and P. Mafart. 1998. Model for combined effects of temperature, pH and water activity on
thermal inactivation of Bacillus cereus spores. J. Food Sci. 63:887–889.
19. Gaughran, E.R.L. 1947. The saturation of bacterial lipids as a function of temperature. J. Bacteriol. 53:506.
20. Gillespy, T.G. 1962. The principles of heat sterilization. Recent Adv. Food Sci. 2:93–105.
21. Goepfert, J.M., I.K. Iskander, and C.H. Amundson. 1970. Relation of the heat resistance of salmonellae to the water activity
of the environment. Appl. Microbiol. 19:429–433.
22. Hansen, N.H., and H. Riemann. 1963. Factors affecting the heat resistance of nonsporing organisms. J. Appl. Bacteriol.
26:314–333.
23. Hays, G.L., and D.W. Riester. 1952. The control of “off-odor” spoilage in frozen concentrated orange juice. Food Technol.
6:386–389.
24. Jelen, P. 1982. Experience with direct and indirect UHT processing of milk—A Canadian viewpoint. J. Food Protect.
45:878–883.
25. Juneja, V.K., B.S. Eblen, and G.M. Ransom. 2001. Thermal inactivation of Salmonella spp. in chicken broth, beef, pork,
turkey, and chicken: Determination of D- and z-values. J. Food Sci. 66:146–152.
26. Keswani, J., and J.F. Frank. 1998. Thermal inactivation of Mycobacterium paratuberculosis in milk. J. Food Protect.
61:974–978.
27. Koffler, H. 1957. Protoplasmic differences between mesophiles and thermophiles. Bacteriol. Rev. 21:227–240.
28. Koffler, H., and G.O. Gale. 1957. The relative thermostability of cytoplasmic proteins from thermophilic bacteria. Arch.
Biochem. Biophys. 67:249–251.
29. Koffler, H., G.E. Mallett, and J. Adye. 1957. Molecular basis of biological stability to high temperatures. Proc. Natl. Acad.
Sci. USA 43:464–477.
30. Koizumi, J.I., M. Zhang, T. Imanaka, and S. Aiba. 1990. Does single-amino-acid replacement work in favor of or against
improvement of the thermostability of immobilized enzyme? Appl. Environ. Microbiol. 56:3612–3614.
31. Levinson, H.S., and M.T. Hyatt. 1964. Effect of sporulation medium on heat resistance, chemical composition, and germination of Bacillus megaterium spores. J. Bacteriol. 87:876–886.
32. Lihono, M.A., A.F. Mendonca, J.S. Dickson, and P.M. Dixon. 2003. A predictive model to determine the effects of
temperature, sodium pyrophosphate, and sodium chloride on thermal inactivation of starved Listeria monocytogenes in
pork slurry. J. Food Protect. 66:1216–1221.
33. Marr, A.G., and J.L. Ingraham. 1962. Effect of temperature on the composition of fatty acids in Escherichia coli. J.
Bacteriol. 84:1260–1267.
34. Matsubara, H. 1967. Some properties of thermolysin. In Molecular Mechanisms of Temperature Adaptation, ed. C.L.
Prosser, Pub. No. 84, 283–294. Washington, DC: American Association for the Advancement of Science.