272 ◾ Fundamental Food Microbiology
2. Nychas, G.-J.E., Skandamis, P.N., Tassou, C.C., and Koutsoumanis, K.P., Meat spoilage during distribution, Meat Sci., 78, 77–89, 2008.
3. Sofos, J.N., Challenges to meat safety in the 21st century, Meat Sci., 78, 3–13, 2008.
4. Ghaly, A.E., Dave, D., Budge, S., and Brooks, M.S., Fish spoilage mechanisms and preservation techniques: Review, Am. J. Appl. Sci., 7, 859–877, 2010.
5. Claeys, W.L., Cardoen, S., Daube, G., Block, J.D., Dewettinck, K., Dierick, K., Herman, L. et al.,
Raw or heated cow milk consumption: Review of risks and benefits, Food Control, 31, 251–262, 2013.
6. De Jonghe, V., Coorevits, A., De Block, J., Van Coillie, E., Grijspeerdt, K., Herman, L., Heyndrickx,
M. et al., Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk, Int. J.
Food Microbiol., 136, 318–325, 2010.
7. Ercolini, D., Russo, F., Ferrocino, I., and Villani, F., Molecular identification of mesophilic and psychrotrophic bacteria from raw cow’s milk, Food Microbiol., 26, 228–231, 2009.
8. Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., and Martín-Belloso, O., Control
of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials, Comp. Rev. Food Sci. Food Safety, 8, 157–180, 2009.
9. Moss, M.O., Fungi, quality and safety issues in fresh fruits and vegetables, J. Appl. Microbiol., 104,
1239–1243, 2008.
10. Stratford, M., Food and beverage spoilage yeasts. In Yeasts in Food and Beverages, Querol, A. and Fleet,
G., Eds., Springer, Berlin Heidelberg, 2006, pp. 335–379.
11. Lima Tribst, A.A., de Souza Sant’Ana, A., and de Massaguer, P.R., Review: Microbiological quality and
safety of fruit juices: Past, present and future perspectives, Crit. Rev. Microbiol., 35, 310–339, 2009.
12. Smittle, R.B., Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United
States: A review, J. Food Prot., 63, 1144–1153, 2000.
13. Sperber, W.H., Microbiological spoilage of acidified specialty products. In Compendium of the
Microbiological Spoilage of Foods and Beverages, Sperber, W.H. and Doyle, M.P., Eds., Springer, New
York, 2010, pp. 285–299.
14. Suzuki, K., Asano, S., Iijima, K., and Kitamoto, K., Sake and beer spoilage lactic acid bacteria: A review,
J. Institute Brewing, 114, 209–223, 2008.
15. Evancho, G., Tortorelli, S., and Scott, V., Microbiological spoilage of canned foods. In Compendium of
the Microbiological Spoilage of Foods and Beverages, Sperber, W.H. and Doyle, M.P., Eds., Springer, New
York, 2010, pp. 185–221.
2. Nychas, G.-J.E., Skandamis, P.N., Tassou, C.C., and Koutsoumanis, K.P., Meat spoilage during distribution, Meat Sci., 78, 77–89, 2008.
3. Sofos, J.N., Challenges to meat safety in the 21st century, Meat Sci., 78, 3–13, 2008.
4. Ghaly, A.E., Dave, D., Budge, S., and Brooks, M.S., Fish spoilage mechanisms and preservation techniques: Review, Am. J. Appl. Sci., 7, 859–877, 2010.
5. Claeys, W.L., Cardoen, S., Daube, G., Block, J.D., Dewettinck, K., Dierick, K., Herman, L. et al.,
Raw or heated cow milk consumption: Review of risks and benefits, Food Control, 31, 251–262, 2013.
6. De Jonghe, V., Coorevits, A., De Block, J., Van Coillie, E., Grijspeerdt, K., Herman, L., Heyndrickx,
M. et al., Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk, Int. J.
Food Microbiol., 136, 318–325, 2010.
7. Ercolini, D., Russo, F., Ferrocino, I., and Villani, F., Molecular identification of mesophilic and psychrotrophic bacteria from raw cow’s milk, Food Microbiol., 26, 228–231, 2009.
8. Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., and Martín-Belloso, O., Control
of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials, Comp. Rev. Food Sci. Food Safety, 8, 157–180, 2009.
9. Moss, M.O., Fungi, quality and safety issues in fresh fruits and vegetables, J. Appl. Microbiol., 104,
1239–1243, 2008.
10. Stratford, M., Food and beverage spoilage yeasts. In Yeasts in Food and Beverages, Querol, A. and Fleet,
G., Eds., Springer, Berlin Heidelberg, 2006, pp. 335–379.
11. Lima Tribst, A.A., de Souza Sant’Ana, A., and de Massaguer, P.R., Review: Microbiological quality and
safety of fruit juices: Past, present and future perspectives, Crit. Rev. Microbiol., 35, 310–339, 2009.
12. Smittle, R.B., Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United
States: A review, J. Food Prot., 63, 1144–1153, 2000.
13. Sperber, W.H., Microbiological spoilage of acidified specialty products. In Compendium of the
Microbiological Spoilage of Foods and Beverages, Sperber, W.H. and Doyle, M.P., Eds., Springer, New
York, 2010, pp. 285–299.
14. Suzuki, K., Asano, S., Iijima, K., and Kitamoto, K., Sake and beer spoilage lactic acid bacteria: A review,
J. Institute Brewing, 114, 209–223, 2008.
15. Evancho, G., Tortorelli, S., and Scott, V., Microbiological spoilage of canned foods. In Compendium of
the Microbiological Spoilage of Foods and Beverages, Sperber, W.H. and Doyle, M.P., Eds., Springer, New
York, 2010, pp. 185–221.