440 Modern Food Microbiology
35. Mazzotta, A.S. 2001. Heat resistance of Listeria monocytogenes in vegetables: Evaluation of blanching processes. J. Food
Protect. 64:385–387.
36. McDonald, W.C., and T.S. Matney. 1963. Genetic transfer of the ability to grow at 55 ◦ C in Bacillus subtilis. J. Bacteriol.
85:218–220.
37. McIntyre, S., J.Y. Ikawa, N. Parkinson, J. Hagland, and J. Lee. 1995. Characteristics of an acidophilic Bacillus strain
isolated from shelf-stable juices. J. Food Protect. 58:319–321.
38. Morton, R.D. 1998. Spoilage of acid products by butyric acid anaerobes—A review. Dairy Food Environ. Sanit. 18:580–584.
39. Montville, T.J., and G.M. Sapers. 1981. Thermal resistance of spores from pH elevating strains of Bacillus licheniformis.
J. Food Sci. 46:1710–1712.
40. Murphy, R.Y., L.K. Duncan, E.R. Johnson, M.D. Davis, and J.N. Smith. 2002. Thermal inactivation D- and z-values of
Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and
turkey patties. J. Food Protect. 65:53–60.
41. Nakashio, S., and P. Gerhardt. 1985. Protoplast dehydration correlated with heat resistance of bacterial spores. J. Bacteriol.
162:571–578.
42. Ng, H., H.G. Bayne, and J.A. Garibaldi. 1969. Heat resistance of Salmonella: The uniqueness of Salmonella Senftenberg
775W. Appl. Microbiol. 17:78–82.
43. Pace, B., and L.L. Campbell. 1967. Correlation of maximal growth temperature and ribosome heat stability. Proc. Natl.
Acad. Sci. USA 57:1110–1116.
44. Perigo, J.A., B.L. Gimbert, and T.E. Bashford. 1964. The effect of carbonation, benzoic acid, and pH on the growth rate of
a soft drink spoilage yeast as determined by a turbidostatic continuous culture apparatus. J. Appl. Bacteriol. 27:315–332.
45. Rajashekhara, E., E.R. Suresh, and S. Ethiraj. 1996. Influence of different heating media on thermal resistance of Neosartorya fischeri isolated from papaya fruit. J. Appl. Bacteriol. 81:337–340.
46. Pearce, L.E., H.T. Truong, R.A. Crawford, G.F. Yates, S. Cavaignac, and G.W. de Lisle. 2001. Effect of turbulent-flow
pasteurization on survival of Mycobacterium avium subsp. paratuberculosis added to raw milk. Appl. Environ. Microbiol.
67:3964–3969.
47. Schmitt, H.P. 1966. Commercial sterility in canned foods, its meaning and determination. Assoc. Food Drug Off. U.S., Q.
Bull. 30:141–151.
48. Scott, V.N., and D.T. Bernard. 1987. Heat resistance of Talaromyces flavus and Neosartorya fischeri isolated from commercial fruit juices. J. Food Protect. 50:18–20.
49. Setlow, P., and E.A. Johnson. 2001. Spores and their significance. In Food Microbiology—Fundamentals and Frontiers,
2nd ed., ed. M.P. Doyle, L.R. Beuchat, and T.J. Montville, 33–70. Washington, DC: ASM Press.
50. Shearer, A.E.H., A.S. Mazzotta, R. Chuyate, and D.E. Gombas. 2002. Heat resistance of juice spoilage microorganisms.
J. Food Protect. 65:1271–1275.
51. Siunov, A.V., D.V. Nikitin, N.E. Suzina, V.V. Dmitriev, N.P. Kuzmin, and V.I. Duda. 1999. Phylogenetic status of Anaerobacter polyendosporus, an anaerobic, polysporogenic bacterium. Int. J. Syst. Bacteriol. 49:1119–1124.
52. Splittstoesser, D.F., C.Y. Lee, and J.J. Churey. 1998. Control of Alicyclobacillus in the juice industry. Dairy Food Environ.
Sanit. 18:585–587.
53. Srivastava, R.A.K., and J.N. Baruah. 1986. Culture conditions for production of thermostable amylase by Bacillus
stearothermophilus. Appl. Environ. Microbiol. 52:179–184.
54. Stumbo, C.R. 1973. Thermobacteriology in Food Processing, 2nd ed. New York: Academic Press.
55. Stumbo, C.R., J.R. Murphy, and J. Cochran. 1950. Nature of thermal death time curve for P.A. 3679 and Clostridium
botulinum. Food Technol. 4:321–326.
56. Sugiyama, H. 1951. Studies on factors affecting the heat resistance of spores of Clostridium botulinum. J. Bacteriol.
62:81–96.
57. Tanner, F.W., and G.I. Wallace. 1925. Relation of temperature to the growth of thermophilic bacteria. J. Bacteriol. 10:421–
437.
58. Tendler, M.D., and P.R. Burkholder. 1961. Studies on the thermophilic Actinomycetes. I. Methods of cultivation. Appl.
Microbiol. 9:394–399.
59. Watier, D., I. Leguerinel, J.P. Hornez, I. Chowdhury, and H.C. Dubourguier. 1995. Heat resistance of Pectinatus sp., a beer
spoilage anaerobic bacterium. J. Appl. Bacteriol. 78:164–168.
35. Mazzotta, A.S. 2001. Heat resistance of Listeria monocytogenes in vegetables: Evaluation of blanching processes. J. Food
Protect. 64:385–387.
36. McDonald, W.C., and T.S. Matney. 1963. Genetic transfer of the ability to grow at 55 ◦ C in Bacillus subtilis. J. Bacteriol.
85:218–220.
37. McIntyre, S., J.Y. Ikawa, N. Parkinson, J. Hagland, and J. Lee. 1995. Characteristics of an acidophilic Bacillus strain
isolated from shelf-stable juices. J. Food Protect. 58:319–321.
38. Morton, R.D. 1998. Spoilage of acid products by butyric acid anaerobes—A review. Dairy Food Environ. Sanit. 18:580–584.
39. Montville, T.J., and G.M. Sapers. 1981. Thermal resistance of spores from pH elevating strains of Bacillus licheniformis.
J. Food Sci. 46:1710–1712.
40. Murphy, R.Y., L.K. Duncan, E.R. Johnson, M.D. Davis, and J.N. Smith. 2002. Thermal inactivation D- and z-values of
Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and
turkey patties. J. Food Protect. 65:53–60.
41. Nakashio, S., and P. Gerhardt. 1985. Protoplast dehydration correlated with heat resistance of bacterial spores. J. Bacteriol.
162:571–578.
42. Ng, H., H.G. Bayne, and J.A. Garibaldi. 1969. Heat resistance of Salmonella: The uniqueness of Salmonella Senftenberg
775W. Appl. Microbiol. 17:78–82.
43. Pace, B., and L.L. Campbell. 1967. Correlation of maximal growth temperature and ribosome heat stability. Proc. Natl.
Acad. Sci. USA 57:1110–1116.
44. Perigo, J.A., B.L. Gimbert, and T.E. Bashford. 1964. The effect of carbonation, benzoic acid, and pH on the growth rate of
a soft drink spoilage yeast as determined by a turbidostatic continuous culture apparatus. J. Appl. Bacteriol. 27:315–332.
45. Rajashekhara, E., E.R. Suresh, and S. Ethiraj. 1996. Influence of different heating media on thermal resistance of Neosartorya fischeri isolated from papaya fruit. J. Appl. Bacteriol. 81:337–340.
46. Pearce, L.E., H.T. Truong, R.A. Crawford, G.F. Yates, S. Cavaignac, and G.W. de Lisle. 2001. Effect of turbulent-flow
pasteurization on survival of Mycobacterium avium subsp. paratuberculosis added to raw milk. Appl. Environ. Microbiol.
67:3964–3969.
47. Schmitt, H.P. 1966. Commercial sterility in canned foods, its meaning and determination. Assoc. Food Drug Off. U.S., Q.
Bull. 30:141–151.
48. Scott, V.N., and D.T. Bernard. 1987. Heat resistance of Talaromyces flavus and Neosartorya fischeri isolated from commercial fruit juices. J. Food Protect. 50:18–20.
49. Setlow, P., and E.A. Johnson. 2001. Spores and their significance. In Food Microbiology—Fundamentals and Frontiers,
2nd ed., ed. M.P. Doyle, L.R. Beuchat, and T.J. Montville, 33–70. Washington, DC: ASM Press.
50. Shearer, A.E.H., A.S. Mazzotta, R. Chuyate, and D.E. Gombas. 2002. Heat resistance of juice spoilage microorganisms.
J. Food Protect. 65:1271–1275.
51. Siunov, A.V., D.V. Nikitin, N.E. Suzina, V.V. Dmitriev, N.P. Kuzmin, and V.I. Duda. 1999. Phylogenetic status of Anaerobacter polyendosporus, an anaerobic, polysporogenic bacterium. Int. J. Syst. Bacteriol. 49:1119–1124.
52. Splittstoesser, D.F., C.Y. Lee, and J.J. Churey. 1998. Control of Alicyclobacillus in the juice industry. Dairy Food Environ.
Sanit. 18:585–587.
53. Srivastava, R.A.K., and J.N. Baruah. 1986. Culture conditions for production of thermostable amylase by Bacillus
stearothermophilus. Appl. Environ. Microbiol. 52:179–184.
54. Stumbo, C.R. 1973. Thermobacteriology in Food Processing, 2nd ed. New York: Academic Press.
55. Stumbo, C.R., J.R. Murphy, and J. Cochran. 1950. Nature of thermal death time curve for P.A. 3679 and Clostridium
botulinum. Food Technol. 4:321–326.
56. Sugiyama, H. 1951. Studies on factors affecting the heat resistance of spores of Clostridium botulinum. J. Bacteriol.
62:81–96.
57. Tanner, F.W., and G.I. Wallace. 1925. Relation of temperature to the growth of thermophilic bacteria. J. Bacteriol. 10:421–
437.
58. Tendler, M.D., and P.R. Burkholder. 1961. Studies on the thermophilic Actinomycetes. I. Methods of cultivation. Appl.
Microbiol. 9:394–399.
59. Watier, D., I. Leguerinel, J.P. Hornez, I. Chowdhury, and H.C. Dubourguier. 1995. Heat resistance of Pectinatus sp., a beer
spoilage anaerobic bacterium. J. Appl. Bacteriol. 78:164–168.