468 Modern Food Microbiology
2. Alvarez, I., R. Pag´ an, J. Raso, and S. Cond´ on. 2002. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields. Lett. Appl. Microbiol. 35:489–493.
3. Ananth, V., J.S. Dickson, D.G. Olson, and E.A. Murano. 1998. Shelf life extension, safety, and quality of fresh pork loin
treated with high hydrostatic pressure. J. Food Protect. 61:1649–1656.
4. Arroyo, G., P.D. Sanz, and G. Pr´ estamo. 1997. Effect of high pressure on the reduction of microbial populations in
vegetables. J. Appl. Microbiol. 82:735–742.
5. Berlin, D.L., D.S. Herson, D.T. Hicks, and D.G. Hoover. 1999. Response of pathogenic Vibrio species to high hydrostatic
pressure. Appl. Environ. Microbiol. 65:2776–2780.
6. Burgos, J., J.A. Ord´ o˜ nez, and F. Sala. 1972. Effect of ultrasonic waves on the heat resistance of Bacillus cereus and Bacillus
licheniformis spores. Appl. Microbiol. 24:497–498.
7. Calik, H., M.T. Morrisey, P.W. Reno, and H. An. 2002. Effect of high-pressure processing on Vibrio parahaemolyticus
stains in pure culture and Pacific oysters. J. Food Sci. 67:1506–1510.
8. Cheftel, J.C. 1995. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1:75–90.
9. Cl´ ery-Barraud, C., A. Gaubert, P. Masson, and D. Vidal. 2004. Combined effects of high hydrostatic pressure and temperature for inactivation of Bacillus anthracis spores. Appl. Environ. Microbiol. 70:635–637.
10. Dong, F.M., A.R. Cook, and R.P. Herwig. 2003. High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex.
J. Food Protect. 66:1924–1926.
11. Earnshaw, R.G., J. Appleyard, and R.M. Hurst. 1995. Understanding physical inactivation processes: Combined preservation
opportunities using heat, ultrasound and pressure. Int. J. Food Microbiol. 28:197–219.
12. Garcia, M.L., J. Burgos, B. Sanz, and J.A. Ordo˜ nez. 1989. Effect of heat and ultrasonic waves on the survival of two strains
of Bacillus subtilis. J. Appl. Bacteriol. 67:619–628.
13. Garc´ ıa-Risco, M.R., E. Cort´ es, A.V. Carrascosa, and R. L´ opez-Fandi˜ no. 1998. Microbiological and chemical changes in
high-pressure-treated milk during refrigerated storage. J. Food Protect. 61:735–737.
14. Gilliland, S.E., and M.L. Speck. 1967. Inactivation of microorganisms by electrohydraulic shock. Appl. Microbiol. 15:1031–
1037.
15. Hayakawa, I., T. Kanno, K. Yoshiyama, and Y. Fujio. 1994. Oscillatory compared with continuous high pressure sterilization
on Bacillus stearothermophilus spores. J. Food Sci. 59:164–167.
16. Hayakawa, I., S. Furukawa, A. Midzunaga, H. Horiuchi, T. Nakashima, Y. Fujio, Y. Yano, T. Ishikura, and K. Sasaki. 1998.
Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by rapid decompression. J.
Food Sci. 63:371–374.
17. Heinz, V., and D. Knorr. 2001. Effect of high pressure on spores. In Ultra High Pressure Treatments of Foods, ed. M.E.G.
Hendrickx and D. Knorr, 77–113. New York: Kluwer Academic Publishers.
18. Hite, B.H. 1899. The effect of pressure in the preservation of milk. W.V. Agric. Exp. Sta. Bull. 58:15–35.
19. Hite, B.H., N.J. Giddings, and C.E. Weakley. 1914. The effect of pressure on certain microorganisms encountered in the
preservation of fruits and vegetables. W.V. Agric. Exp. Sta. Bull. 146:3–67.
20. Hodgins, A.M., G.S. Mittal, and M.W. Griffiths. 2002. Pasteurization of fresh orange juice using low-energy pulsed electrical
field. J. Food Sci. 67:2294–2299,
21. Iu, J., G.S. Mittal, and M.W. Griffiths. 2001. Reduction in levels of Escherichia coli 0157:H7 in apple cider by pulsed
electric fields. J. Food Protect. 64:964–969.
22. Jeyamkondan, S., D.S. Jayas, and R.A. Holley. 1999. Pulsed electric field processing of foods: A review. J. Food Protect.
62:1088–1096.
23. Kalchayanand, N., A. Sikes, C.P. Dunne, and B. Ray. 1994. Hydrostatic pressure and electroporation have increased
bactericidal efficiency in combination with bacteriocins. Appl. Environ. Microbiol. 60:4174–4177.
24. Khadre, M.A., and A.E. Yousef. 2002. Susceptibility of human rotavirus to ozone, high pressure, and pulsed electric field.
J. Food Protect. 65:1441–1446.
25. Liang, Z., G.S. Mittal, and M.W. Griffiths. 2002. Inactivation of Salmonella Typhimurium in orange juice containing
antimicrobial agents by pulsed electric field. J. Food Protect. 65:1081–1087.
26. Linton, M., J.M.J. McClements, and M.F. Patterson. 1999. Inactivation of Escherichia coli 0157:H7 in orange juice using
a combination of high pressure and mild heat. J. Food Protect. 62:277–279.
27. L´ opez, P., F.J. Sala, J.L. de la Fuente, S. Cond´ on, J. Raso, and J. Borgos. 1994. Inactivation of peroxidase, lipoxygenase,
and polyphenol oxidase by manothermosonication. J. Agric. Food Chem. 42:252–256.
2. Alvarez, I., R. Pag´ an, J. Raso, and S. Cond´ on. 2002. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields. Lett. Appl. Microbiol. 35:489–493.
3. Ananth, V., J.S. Dickson, D.G. Olson, and E.A. Murano. 1998. Shelf life extension, safety, and quality of fresh pork loin
treated with high hydrostatic pressure. J. Food Protect. 61:1649–1656.
4. Arroyo, G., P.D. Sanz, and G. Pr´ estamo. 1997. Effect of high pressure on the reduction of microbial populations in
vegetables. J. Appl. Microbiol. 82:735–742.
5. Berlin, D.L., D.S. Herson, D.T. Hicks, and D.G. Hoover. 1999. Response of pathogenic Vibrio species to high hydrostatic
pressure. Appl. Environ. Microbiol. 65:2776–2780.
6. Burgos, J., J.A. Ord´ o˜ nez, and F. Sala. 1972. Effect of ultrasonic waves on the heat resistance of Bacillus cereus and Bacillus
licheniformis spores. Appl. Microbiol. 24:497–498.
7. Calik, H., M.T. Morrisey, P.W. Reno, and H. An. 2002. Effect of high-pressure processing on Vibrio parahaemolyticus
stains in pure culture and Pacific oysters. J. Food Sci. 67:1506–1510.
8. Cheftel, J.C. 1995. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1:75–90.
9. Cl´ ery-Barraud, C., A. Gaubert, P. Masson, and D. Vidal. 2004. Combined effects of high hydrostatic pressure and temperature for inactivation of Bacillus anthracis spores. Appl. Environ. Microbiol. 70:635–637.
10. Dong, F.M., A.R. Cook, and R.P. Herwig. 2003. High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex.
J. Food Protect. 66:1924–1926.
11. Earnshaw, R.G., J. Appleyard, and R.M. Hurst. 1995. Understanding physical inactivation processes: Combined preservation
opportunities using heat, ultrasound and pressure. Int. J. Food Microbiol. 28:197–219.
12. Garcia, M.L., J. Burgos, B. Sanz, and J.A. Ordo˜ nez. 1989. Effect of heat and ultrasonic waves on the survival of two strains
of Bacillus subtilis. J. Appl. Bacteriol. 67:619–628.
13. Garc´ ıa-Risco, M.R., E. Cort´ es, A.V. Carrascosa, and R. L´ opez-Fandi˜ no. 1998. Microbiological and chemical changes in
high-pressure-treated milk during refrigerated storage. J. Food Protect. 61:735–737.
14. Gilliland, S.E., and M.L. Speck. 1967. Inactivation of microorganisms by electrohydraulic shock. Appl. Microbiol. 15:1031–
1037.
15. Hayakawa, I., T. Kanno, K. Yoshiyama, and Y. Fujio. 1994. Oscillatory compared with continuous high pressure sterilization
on Bacillus stearothermophilus spores. J. Food Sci. 59:164–167.
16. Hayakawa, I., S. Furukawa, A. Midzunaga, H. Horiuchi, T. Nakashima, Y. Fujio, Y. Yano, T. Ishikura, and K. Sasaki. 1998.
Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by rapid decompression. J.
Food Sci. 63:371–374.
17. Heinz, V., and D. Knorr. 2001. Effect of high pressure on spores. In Ultra High Pressure Treatments of Foods, ed. M.E.G.
Hendrickx and D. Knorr, 77–113. New York: Kluwer Academic Publishers.
18. Hite, B.H. 1899. The effect of pressure in the preservation of milk. W.V. Agric. Exp. Sta. Bull. 58:15–35.
19. Hite, B.H., N.J. Giddings, and C.E. Weakley. 1914. The effect of pressure on certain microorganisms encountered in the
preservation of fruits and vegetables. W.V. Agric. Exp. Sta. Bull. 146:3–67.
20. Hodgins, A.M., G.S. Mittal, and M.W. Griffiths. 2002. Pasteurization of fresh orange juice using low-energy pulsed electrical
field. J. Food Sci. 67:2294–2299,
21. Iu, J., G.S. Mittal, and M.W. Griffiths. 2001. Reduction in levels of Escherichia coli 0157:H7 in apple cider by pulsed
electric fields. J. Food Protect. 64:964–969.
22. Jeyamkondan, S., D.S. Jayas, and R.A. Holley. 1999. Pulsed electric field processing of foods: A review. J. Food Protect.
62:1088–1096.
23. Kalchayanand, N., A. Sikes, C.P. Dunne, and B. Ray. 1994. Hydrostatic pressure and electroporation have increased
bactericidal efficiency in combination with bacteriocins. Appl. Environ. Microbiol. 60:4174–4177.
24. Khadre, M.A., and A.E. Yousef. 2002. Susceptibility of human rotavirus to ozone, high pressure, and pulsed electric field.
J. Food Protect. 65:1441–1446.
25. Liang, Z., G.S. Mittal, and M.W. Griffiths. 2002. Inactivation of Salmonella Typhimurium in orange juice containing
antimicrobial agents by pulsed electric field. J. Food Protect. 65:1081–1087.
26. Linton, M., J.M.J. McClements, and M.F. Patterson. 1999. Inactivation of Escherichia coli 0157:H7 in orange juice using
a combination of high pressure and mild heat. J. Food Protect. 62:277–279.
27. L´ opez, P., F.J. Sala, J.L. de la Fuente, S. Cond´ on, J. Raso, and J. Borgos. 1994. Inactivation of peroxidase, lipoxygenase,
and polyphenol oxidase by manothermosonication. J. Agric. Food Chem. 42:252–256.