Other Food Protection Methods
469
28. L´ opez-Caballero, M.E., M. P´ erez-Mateos, P. Montero, and A.J. Border´ ıas. 2000. Oyster preservation by high pressure
treatment. J. Food Protect. 63:196–201.
29. Ma˜ nas, P., R. Pag´ an, J. Raso, F.J. Sala, and S. Cond´ on. 2000. Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure. J. Food Protect. 63:451–456.
30. McDonald, C.J., S.W. Lloyd, M.A. Vitale, K. Petersson, and F. Innings. 2000. Effects of pulsed electric fields on microorganisms in orange juice using electric field strengths of 30 and 50 kV/cm. J. Food Sci. 65:984–989.
31. Metrick, C., D.G. Hoover, and D.F. Farkas. 1989. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive
strains of Salmonella. J. Food Sci. 54:1547–1549, 1564.
32. Molina-Garc´ ıa, A.D., and P.D. Sanz. 2002. Anisakis simplex larva killed by high-hydrostatic-pressure processing. J. Food
Protect. 65:383–388.
33. Mussa, D.M., H.S. Ramaswamy, and J.P. Smith. 1999. High-pressure destruction kinetics of Listeria monocytogenes on
pork. J. Food Protect. 62:40–45.
34. Ordo˜ nez, J.A., M.A. Aguilera, M.L. Garcia, and B. Sanz. 1987. Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus. J. Dairy Res. 54:61–67.
35. Ordo˜ nez, J.A., and J. Burgos. 1976. Effect of ultrasonic waves on the heat resistance of Bacillus spores. Appl. Environ.
Microbiol. 32:183–184.
36. Paidhungat, M., B. Setlow, W.B. Daniels, D. Hoover, E. Papafragkou, and P. Setlow. 2002. Mechanisms of induction of
germination of Bacillus subtilis spores by high pressure. Appl. Environ. Microbiol. 68:3172–3175.
37. Palacios, P., J. Burgos, L. Hoz, B. Sanz, and J.A. Ord´ o˜ nez. 1991. Study of substances released by ultrasonic treatment from
Bacillus stearothermophilus spores. J. Appl. Bacteriol. 71:445–451.
38. Palou, E., A. L´ opez-Malo, G.V. Barbosa-C´ anovas, J. Welti-Chanes, and B.G. Swanson. 1997. High hydrostatic pressure as
a hurdle for Zygosaccharomyces bailii inactivation. J. Food Sci. 62:855–857.
39. Palou, E., A. L´ opez-Malo, G.V. Barbosa-C´ anovas, J. Welti-Chanes, and B.G. Swanson. 1998. Oscillatory high hydrostatic
pressure inactivation of Zygosaccharomyces bailii. J. Food Protect. 61:1213–1215.
40. Pandya, Y., F.F. Jewett, Jr., and D.G. Hoover. 1995. Concurrent effects of high hydrostatic pressure, acidity and heat on the
destruction and injury of yeasts. J. Food Protect. 58:301–304.
41. Patterson, J.F., and D.J. Kilpatrick. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation
of pathogens in milk and poultry. J. Food Protect. 61:432–436.
42. Patterson, M.F., M. Quinn, R. Simpson, and A. Gilmour. 1995. Sensitivity of vegetative pathogens to high hydrostatic
pressure treatment in phosphate-buffered saline and foods. J. Food Protect. 58:524–529.
43. Pol, I.E., H.C. Mastwijk, P.V. Bartels, and E.J. Smid. 2000. Pulsed-electric field treatment enhances the bactericidal action
of nisin against Bacillus cereus. Appl. Environ. Microbiol. 66:428–430.
44. Ponce, E., R. Pla, E. Sendra, B. Guamis, M. Mor-Mur. 1998. Combined effect of nisin and high hydrostatic pressure on
destruction of Listeria innocua and Escherichia coli in liquid whole egg. Int. J. Food Microbiol. 43:15–19.
45. Popper, L., and D. Knorr. 1990. Applications of high-pressure homogenization for food preservation. Food Technol.
44(4):84–89.
46. Pothakamury, U.R., U. Vega, Q. Zhang, G.V. Barbosa-C´ anovas, and B.G. Swanson. 1996. Effect of growth stage and
processing temperature on the inactivation of E. coli by pulsed electric fields. J. Food Protect. 59:1167–1171.
47. Pr´ estamo, G., and G. Arroyo. 1998. High hydrostatic pressure effects on vegetable structure. J. Food Sci. 63:878–881.
48. Qin, B.-L., U.R. Pothakamury, H. Vega, O. Mart´ ın, G.V. Barbosa-C´ anovas, and B.G. Swanson. 1995. Food pasteurization
using high-intensity pulsed electric fields. Food Technol. 49(12):55–60.
49. Raso, J., M.L. Calder´ on, M. G´ ongora, G.V. Barbosa-C´ anovas, and B.G. Swanson. 1998. Inactivation of Zygosaccharomyces
bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields. J. Food Sci. 63:1042–1044.
50. Reina, L.D., Z.T. Jin, Q.H. Zhang, and A.E. Yousef. 1998. Inactivation of Listeria monocytogenes in milk by pulsed electric
field. J. Food Protect. 61:1203–1206.
51. Reddy, N.R., H.M. Solomon, R.C. Tetzloff, and E.J. Rhodehamel. 2003. Inactivation of Clostridium botulinum type A
spores by high-pressure processing at elevated temperatures. J. Food Protect. 66:1402–1407.
52. Reyns, K.M.F.A., E.A. Veraverbeke, and C.W. Michiels. 2003. Activation and inactivation of Talaromyces macrosporus
ascospores by high hydrostatic pressure. J. Food Protect. 66:1035–1042.
53. Shearer, A.E.H., C.P. Dunne, A. Sikes, and D.G. Hoover. 2000. Bacterial spore inhibition and inactivation in foods by
pressure, chemical preservatives, and mild heat. J. Food Protect. 63:1503–1510.
469
28. L´ opez-Caballero, M.E., M. P´ erez-Mateos, P. Montero, and A.J. Border´ ıas. 2000. Oyster preservation by high pressure
treatment. J. Food Protect. 63:196–201.
29. Ma˜ nas, P., R. Pag´ an, J. Raso, F.J. Sala, and S. Cond´ on. 2000. Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure. J. Food Protect. 63:451–456.
30. McDonald, C.J., S.W. Lloyd, M.A. Vitale, K. Petersson, and F. Innings. 2000. Effects of pulsed electric fields on microorganisms in orange juice using electric field strengths of 30 and 50 kV/cm. J. Food Sci. 65:984–989.
31. Metrick, C., D.G. Hoover, and D.F. Farkas. 1989. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive
strains of Salmonella. J. Food Sci. 54:1547–1549, 1564.
32. Molina-Garc´ ıa, A.D., and P.D. Sanz. 2002. Anisakis simplex larva killed by high-hydrostatic-pressure processing. J. Food
Protect. 65:383–388.
33. Mussa, D.M., H.S. Ramaswamy, and J.P. Smith. 1999. High-pressure destruction kinetics of Listeria monocytogenes on
pork. J. Food Protect. 62:40–45.
34. Ordo˜ nez, J.A., M.A. Aguilera, M.L. Garcia, and B. Sanz. 1987. Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus. J. Dairy Res. 54:61–67.
35. Ordo˜ nez, J.A., and J. Burgos. 1976. Effect of ultrasonic waves on the heat resistance of Bacillus spores. Appl. Environ.
Microbiol. 32:183–184.
36. Paidhungat, M., B. Setlow, W.B. Daniels, D. Hoover, E. Papafragkou, and P. Setlow. 2002. Mechanisms of induction of
germination of Bacillus subtilis spores by high pressure. Appl. Environ. Microbiol. 68:3172–3175.
37. Palacios, P., J. Burgos, L. Hoz, B. Sanz, and J.A. Ord´ o˜ nez. 1991. Study of substances released by ultrasonic treatment from
Bacillus stearothermophilus spores. J. Appl. Bacteriol. 71:445–451.
38. Palou, E., A. L´ opez-Malo, G.V. Barbosa-C´ anovas, J. Welti-Chanes, and B.G. Swanson. 1997. High hydrostatic pressure as
a hurdle for Zygosaccharomyces bailii inactivation. J. Food Sci. 62:855–857.
39. Palou, E., A. L´ opez-Malo, G.V. Barbosa-C´ anovas, J. Welti-Chanes, and B.G. Swanson. 1998. Oscillatory high hydrostatic
pressure inactivation of Zygosaccharomyces bailii. J. Food Protect. 61:1213–1215.
40. Pandya, Y., F.F. Jewett, Jr., and D.G. Hoover. 1995. Concurrent effects of high hydrostatic pressure, acidity and heat on the
destruction and injury of yeasts. J. Food Protect. 58:301–304.
41. Patterson, J.F., and D.J. Kilpatrick. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation
of pathogens in milk and poultry. J. Food Protect. 61:432–436.
42. Patterson, M.F., M. Quinn, R. Simpson, and A. Gilmour. 1995. Sensitivity of vegetative pathogens to high hydrostatic
pressure treatment in phosphate-buffered saline and foods. J. Food Protect. 58:524–529.
43. Pol, I.E., H.C. Mastwijk, P.V. Bartels, and E.J. Smid. 2000. Pulsed-electric field treatment enhances the bactericidal action
of nisin against Bacillus cereus. Appl. Environ. Microbiol. 66:428–430.
44. Ponce, E., R. Pla, E. Sendra, B. Guamis, M. Mor-Mur. 1998. Combined effect of nisin and high hydrostatic pressure on
destruction of Listeria innocua and Escherichia coli in liquid whole egg. Int. J. Food Microbiol. 43:15–19.
45. Popper, L., and D. Knorr. 1990. Applications of high-pressure homogenization for food preservation. Food Technol.
44(4):84–89.
46. Pothakamury, U.R., U. Vega, Q. Zhang, G.V. Barbosa-C´ anovas, and B.G. Swanson. 1996. Effect of growth stage and
processing temperature on the inactivation of E. coli by pulsed electric fields. J. Food Protect. 59:1167–1171.
47. Pr´ estamo, G., and G. Arroyo. 1998. High hydrostatic pressure effects on vegetable structure. J. Food Sci. 63:878–881.
48. Qin, B.-L., U.R. Pothakamury, H. Vega, O. Mart´ ın, G.V. Barbosa-C´ anovas, and B.G. Swanson. 1995. Food pasteurization
using high-intensity pulsed electric fields. Food Technol. 49(12):55–60.
49. Raso, J., M.L. Calder´ on, M. G´ ongora, G.V. Barbosa-C´ anovas, and B.G. Swanson. 1998. Inactivation of Zygosaccharomyces
bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields. J. Food Sci. 63:1042–1044.
50. Reina, L.D., Z.T. Jin, Q.H. Zhang, and A.E. Yousef. 1998. Inactivation of Listeria monocytogenes in milk by pulsed electric
field. J. Food Protect. 61:1203–1206.
51. Reddy, N.R., H.M. Solomon, R.C. Tetzloff, and E.J. Rhodehamel. 2003. Inactivation of Clostridium botulinum type A
spores by high-pressure processing at elevated temperatures. J. Food Protect. 66:1402–1407.
52. Reyns, K.M.F.A., E.A. Veraverbeke, and C.W. Michiels. 2003. Activation and inactivation of Talaromyces macrosporus
ascospores by high hydrostatic pressure. J. Food Protect. 66:1035–1042.
53. Shearer, A.E.H., C.P. Dunne, A. Sikes, and D.G. Hoover. 2000. Bacterial spore inhibition and inactivation in foods by
pressure, chemical preservatives, and mild heat. J. Food Protect. 63:1503–1510.