Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth
57
antibiotics are discussed in Chapter 13. The inhibitory effect of some members of the food biota on
others is well established, and this is discussed under the section Biocontrol in Chapter 13.
REFERENCES
1. Angelidis, A.S., and G.M. Smith. 2003. Three transportors mediate uptake of glycine betaine and carnitine in Listeria
monocytogenes in response to hyperosmotic stress. Appl. Environ. Microbiol. 69:1013–1022.
2. Barnes, E.M., and M. Ingram. 1955. Changes in the oxidation–reduction potential of the sterno-cephalicus muscle of the
horse after death in relation to the development of bacteria. J. Sci. Food Agric. 6:448–455.
3. Barnes, E.M., and M. Ingram. 1956. The effect of redox potential on the growth of Clostridium welchii strains isolated
from horse muscle. J. Appl. Bacteriol. 19:117–128.
4. Baron, F., M. Gautier, and G. Brule. 1997. Factors involved in the inhibition of Salmonella enteritidis in liquid egg white.
J. Food Protect. 60:1318–1323.
5. Bate-Smith, E.C. 1948. The physiology and chemistry of rigor mortis, with special reference to the aging of beef. Adv.
Food Res. 1:1–38.
6. Bj¨ orck, L. 1978. Antibacterial effect of the lactoperoxidase system on psychrotrophic bacteria in milk. J. Dairy Res.
45:109–118.
7. Bj¨ orck, L., and C.-G. Rosen. 1976. An immobilized two-enzyme system for the activation of the lactoperoxidase antibacterial system in milk. Biotechnol. Bioeng. 18:1463–1472.
8. Briskey, E.J. 1964. Etiological status and associated studies of pale, soft, exudative porcine musculature. Adv. Food Res.
13:89–178.
9. Burleson, G.R., T.M. Murray, and M. Pollard. 1975. Inactivation of viruses and bacteria by ozone, with and without
sonication. Appl. Microbiol. 29:340–344.
10. Byun, M.-W., L.-J. Kwon, H.-S. Yook, and K.-S. Kim. 1998. Gamma irradiation and ozone treatment for inactivation of
Escherichia coli 0157:H7 in culture media. J. Food Protect. 61:728–730.
11. Callow, E.H. 1949. Science in the imported meat industry. J. R. Sanitary Inst. 69:35–39.
12. Charlang, G., and N.H. Horowitz. 1974. Membrane permeability and the loss of germination factor from Neurospora crassa
at low water activities. J. Bacteriol. 117:261–264.
13. Christian, J.H.B. 1963. Water activity and the growth of microorganisms. In Recent Advances in Food Science, ed. J.M.
Leitch and D.N. Rhodes, vol. 3, 248–255. London: Butterworths.
14. Chung, K.C., and J.M. Goepfert. 1970. Growth of Salmonella at low pH. J. Food Sci. 35:326–328.
15. Clark, D.S., and C.P. Lentz. 1973. Use of mixtures of carbon dioxide and oxygen for extending shelf-life of prepackaged
fresh beef. Can. Inst. Food Sci. Technol. J. 6:194–196.
16. Conway, E.J., and M. Downey. 1950. pH values of the yeast cell. Biochem. J. 47:355–360.
17. Corlett, D.A., Jr., and M.H. Brown. 1980. pH and acidity. In Microbial Ecology of Foods, 92–111. New York: Academic
Press.
18. Daud, H.B., T.A. McMeekin, and J. Olley. 1978. Temperature function integration and the development and metabolism
of poultry spoilage bacteria. Appl. Environ. Microbiol. 36:650–654.
19. Edgley, M., and A.D. Brown. 1978. Response of xerotolerant and nontolerant yeasts to water stress. J. Gen. Microbiol.
104:343–345.
20. Fraser, K.R., D. Sue, M. Wiedmann, K. Boor, and C.P. O’Bryne. 2003. Role of σ B in regulating the compatible solute
uptake systems of Listeria monocytogenes: Osmotic induction of opuC is σ B dependent. Appl. Environ. Microbiol. 69:2015–
2022.
21. Gardan, R., O. Duch´ e, S. Leroy-S´ etrin, European Listeria genome consortium, and J. Labadie. 2003. Role of ctc from
Listeria monocytogenes in osmotolerance. Appl. Environ. Microbiol. 69:154–161.
22. Goepfert, J.M., and H.U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol.
38:449–452.
23. Hewitt, L.F. 1950. Oxidation–Reduction Potentials in Bacteriology and Biochemistry, 6th ed. Edinburgh: Livingston.
24. Horner, K.J., and G.D. Anagnostopoulos. 1973. Combined effects of water activity, pH and temperature on the growth and
spoilage potential of fungi. J. Appl. Bacteriol. 36:427–436.
57
antibiotics are discussed in Chapter 13. The inhibitory effect of some members of the food biota on
others is well established, and this is discussed under the section Biocontrol in Chapter 13.
REFERENCES
1. Angelidis, A.S., and G.M. Smith. 2003. Three transportors mediate uptake of glycine betaine and carnitine in Listeria
monocytogenes in response to hyperosmotic stress. Appl. Environ. Microbiol. 69:1013–1022.
2. Barnes, E.M., and M. Ingram. 1955. Changes in the oxidation–reduction potential of the sterno-cephalicus muscle of the
horse after death in relation to the development of bacteria. J. Sci. Food Agric. 6:448–455.
3. Barnes, E.M., and M. Ingram. 1956. The effect of redox potential on the growth of Clostridium welchii strains isolated
from horse muscle. J. Appl. Bacteriol. 19:117–128.
4. Baron, F., M. Gautier, and G. Brule. 1997. Factors involved in the inhibition of Salmonella enteritidis in liquid egg white.
J. Food Protect. 60:1318–1323.
5. Bate-Smith, E.C. 1948. The physiology and chemistry of rigor mortis, with special reference to the aging of beef. Adv.
Food Res. 1:1–38.
6. Bj¨ orck, L. 1978. Antibacterial effect of the lactoperoxidase system on psychrotrophic bacteria in milk. J. Dairy Res.
45:109–118.
7. Bj¨ orck, L., and C.-G. Rosen. 1976. An immobilized two-enzyme system for the activation of the lactoperoxidase antibacterial system in milk. Biotechnol. Bioeng. 18:1463–1472.
8. Briskey, E.J. 1964. Etiological status and associated studies of pale, soft, exudative porcine musculature. Adv. Food Res.
13:89–178.
9. Burleson, G.R., T.M. Murray, and M. Pollard. 1975. Inactivation of viruses and bacteria by ozone, with and without
sonication. Appl. Microbiol. 29:340–344.
10. Byun, M.-W., L.-J. Kwon, H.-S. Yook, and K.-S. Kim. 1998. Gamma irradiation and ozone treatment for inactivation of
Escherichia coli 0157:H7 in culture media. J. Food Protect. 61:728–730.
11. Callow, E.H. 1949. Science in the imported meat industry. J. R. Sanitary Inst. 69:35–39.
12. Charlang, G., and N.H. Horowitz. 1974. Membrane permeability and the loss of germination factor from Neurospora crassa
at low water activities. J. Bacteriol. 117:261–264.
13. Christian, J.H.B. 1963. Water activity and the growth of microorganisms. In Recent Advances in Food Science, ed. J.M.
Leitch and D.N. Rhodes, vol. 3, 248–255. London: Butterworths.
14. Chung, K.C., and J.M. Goepfert. 1970. Growth of Salmonella at low pH. J. Food Sci. 35:326–328.
15. Clark, D.S., and C.P. Lentz. 1973. Use of mixtures of carbon dioxide and oxygen for extending shelf-life of prepackaged
fresh beef. Can. Inst. Food Sci. Technol. J. 6:194–196.
16. Conway, E.J., and M. Downey. 1950. pH values of the yeast cell. Biochem. J. 47:355–360.
17. Corlett, D.A., Jr., and M.H. Brown. 1980. pH and acidity. In Microbial Ecology of Foods, 92–111. New York: Academic
Press.
18. Daud, H.B., T.A. McMeekin, and J. Olley. 1978. Temperature function integration and the development and metabolism
of poultry spoilage bacteria. Appl. Environ. Microbiol. 36:650–654.
19. Edgley, M., and A.D. Brown. 1978. Response of xerotolerant and nontolerant yeasts to water stress. J. Gen. Microbiol.
104:343–345.
20. Fraser, K.R., D. Sue, M. Wiedmann, K. Boor, and C.P. O’Bryne. 2003. Role of σ B in regulating the compatible solute
uptake systems of Listeria monocytogenes: Osmotic induction of opuC is σ B dependent. Appl. Environ. Microbiol. 69:2015–
2022.
21. Gardan, R., O. Duch´ e, S. Leroy-S´ etrin, European Listeria genome consortium, and J. Labadie. 2003. Role of ctc from
Listeria monocytogenes in osmotolerance. Appl. Environ. Microbiol. 69:154–161.
22. Goepfert, J.M., and H.U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol.
38:449–452.
23. Hewitt, L.F. 1950. Oxidation–Reduction Potentials in Bacteriology and Biochemistry, 6th ed. Edinburgh: Livingston.
24. Horner, K.J., and G.D. Anagnostopoulos. 1973. Combined effects of water activity, pH and temperature on the growth and
spoilage potential of fungi. J. Appl. Bacteriol. 36:427–436.