470 Modern Food Microbiology
54. Shimoda, M., Y. Yamamoto, J. Cocunubo-Castellanos, H. Tonoike, T. Kawano, H. Ishikawa, and Y. Osajima. 1998.
Antimicrobial effects of pressured carbon dioxide in a continuous flow system. J. Food Sci. 63:709–712.
55. Simpson, R.K., R. Whittington, R.G. Earnshaw, and N.J. Russell. 1999. Pulsed high electric field causes all “all or nothing”
membrane damage in Listeria monocytogenes and Salmonella Typhimurium, but membrane H + -ATPase is not a primary
target. Int. J. Food Microbiol. 48:1–10.
56. Smelt, J.P., J.C. Hellemons, and M. Patterson. 2001. Effects of high pressure on vegetative microorganisms. In Ultra High
Pressure Treatments of Foods, ed. M.E.G. Hendrickx and D. Knorr, 55–76. New York: Kluwer Academic Publishers.
57. Smith, K., G.S. Mittal, and M.W. Griffiths. 2002. Pasteurization of milk using pulsed electrical field and antimicrobials. J.
Food Sci. 67:2304–2308.
58. Styles, M.F., D.G. Hoover, and D.F. Farkas. 1991. Response of Listeria monocytogenes and Vibrio parahaemolyticus to
high hydrostatic pressure. J. Food Sci. 56:1404–1407.
59. Terebiznik, M., R. Jagus, P. Cerrutti, M.S. de Huergo, and A.M.R. Pilosof. 2002. Inactivation of Escherichia coli by a
combination of nisin, pulsed electric fields, and water activity reduction by sodium chloride. J. Food Protect. 65:1253–1258.
60. Wei, C.I., M.O. Balaban, S.Y. Fernando, and A.J. Peplow. 1991. Bacterial effect of high pressure CO 2 treatment on foods
spiked with Listeria or Salmonella. J. Food Protect. 54:189–193.
61. Wuytack, E.Y., A.M.J. Diels, K. Meersseman, and C.W. Michiels, 2003. Decontamination of seeds for seed sprout production
by high hydrostatic pressure. J. Food Protect. 66:918–923.
62. Yuste, J., R. Pla, M. Capellas, E. Ponce, and M. Mor-Mur. 2000. High-pressure processing applied to cooked sausages:
Bacterial populations during chilled storage. J. Food Protect. 63:1093–1099.
63. Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. Pla. 1998. Microbiological quality of mechanically recovered
poultry meat treated with high hydrostatic pressure and nisin. Food Microbiol. 15:407–414.
64. Zook, C.D., M.E. Parish, R.J. Braddock, and M.O. Balaban. 1999. High pressure inactivation kinetics of Saccharomyces
cerevisiae ascospores in orange and apple juices. J. Food Sci. 64:533–535.
54. Shimoda, M., Y. Yamamoto, J. Cocunubo-Castellanos, H. Tonoike, T. Kawano, H. Ishikawa, and Y. Osajima. 1998.
Antimicrobial effects of pressured carbon dioxide in a continuous flow system. J. Food Sci. 63:709–712.
55. Simpson, R.K., R. Whittington, R.G. Earnshaw, and N.J. Russell. 1999. Pulsed high electric field causes all “all or nothing”
membrane damage in Listeria monocytogenes and Salmonella Typhimurium, but membrane H + -ATPase is not a primary
target. Int. J. Food Microbiol. 48:1–10.
56. Smelt, J.P., J.C. Hellemons, and M. Patterson. 2001. Effects of high pressure on vegetative microorganisms. In Ultra High
Pressure Treatments of Foods, ed. M.E.G. Hendrickx and D. Knorr, 55–76. New York: Kluwer Academic Publishers.
57. Smith, K., G.S. Mittal, and M.W. Griffiths. 2002. Pasteurization of milk using pulsed electrical field and antimicrobials. J.
Food Sci. 67:2304–2308.
58. Styles, M.F., D.G. Hoover, and D.F. Farkas. 1991. Response of Listeria monocytogenes and Vibrio parahaemolyticus to
high hydrostatic pressure. J. Food Sci. 56:1404–1407.
59. Terebiznik, M., R. Jagus, P. Cerrutti, M.S. de Huergo, and A.M.R. Pilosof. 2002. Inactivation of Escherichia coli by a
combination of nisin, pulsed electric fields, and water activity reduction by sodium chloride. J. Food Protect. 65:1253–1258.
60. Wei, C.I., M.O. Balaban, S.Y. Fernando, and A.J. Peplow. 1991. Bacterial effect of high pressure CO 2 treatment on foods
spiked with Listeria or Salmonella. J. Food Protect. 54:189–193.
61. Wuytack, E.Y., A.M.J. Diels, K. Meersseman, and C.W. Michiels, 2003. Decontamination of seeds for seed sprout production
by high hydrostatic pressure. J. Food Protect. 66:918–923.
62. Yuste, J., R. Pla, M. Capellas, E. Ponce, and M. Mor-Mur. 2000. High-pressure processing applied to cooked sausages:
Bacterial populations during chilled storage. J. Food Protect. 63:1093–1099.
63. Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. Pla. 1998. Microbiological quality of mechanically recovered
poultry meat treated with high hydrostatic pressure and nisin. Food Microbiol. 15:407–414.
64. Zook, C.D., M.E. Parish, R.J. Braddock, and M.O. Balaban. 1999. High pressure inactivation kinetics of Saccharomyces
cerevisiae ascospores in orange and apple juices. J. Food Sci. 64:533–535.