286 ◾ Fundamental Food Microbiology
References
1. Kraft, A.A., Psychrotrophic Bacteria in Foods, Disease and Spoilage, CRC Press, Boca Raton, FL, 1992,
p. 3.
2. Olson, J.C., Jr. and Nottingham, P.M., Temperature. In Microbial Ecology of Foods, Vol. 1, Silliker, J.H.,
Ed., Academic Press, New York, 1980, p. 1.
3. Ray, B., The need for food biopreservation. In Food Biopreservatives of Microbial Origin, Ray, B. and
Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 1.
4. Ray, B., Foods and microorganisms of concern. In Food Biopreservatives of Microbial Origin, Ray, B. and
Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 25.
5. Ray, B., Kalchayanand, N., and Field, R.A., Meat spoilage bacteria: Are we prepared to control them?,
Natl. Provision, 206, 2, 22, 1992.
6. Kalchayanand, N., Ray, B., and Field, R.A., Characteristics of psychrotrophic Clostridium laramie causing spoilage of vacuum-packaged refrigerated fresh and roasted beef, J. Food Prot., 56, 13, 1993.
7. Collins, M.D., Rodrigues, U.M., Dainty, R.H., Edwards, R.A., and Roberts, T.A., Taxonomic studies
on a psychrophilic Clostridium from vacuum-packaged beef: Description of Clostridium estertheticum
sp. nov, FEMS Microbiol. Lett., 96, 235, 1992.
8. Ray, B., Kalchayanand, N., Means, W., and Field, R.A., Spoilage of vacuum-packaged refrigerated fresh
and roasted beef by Clostridium laramie is real. So are other spoilage bacteria in processed meat products, Meat Poult., 40, 7, 12, 1995.
9. Adam, K.H., Flint, S.H., and Brightwell, G., Psychrophilic and psychrotrophic clostridia: Sporulation
and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and
venison, Int. J. Food Sci. Technol., 45, 1539–1544, 2010.
10. Lawson, P., Dainty, R.H., Kristiansen, N., Berg, J., and Collins, M.D., Characterization of a psychrotrophic Clostridium causing spoilage in vacuum-packed cooked pork: Description of Clostridium
algidicarnis sp. nov, Lett. Appl. Microbiol., 19, 153, 1994.
11. Yang, R. and Ray, B., Prevalence and biological control of bacteriocin-producing psychrotrophic leuconostocs associated with spoilage of vacuum-packaged meats, J. Food Prot., 57, 209, 1994.
12. Whiteley, A.M. and D’Souza, M.D., A yellow discoloration of cooked cured meat products: Isolation
and characterization of the causative organism, J. Food Prot., 52, 392, 1989.
References
1. Kraft, A.A., Psychrotrophic Bacteria in Foods, Disease and Spoilage, CRC Press, Boca Raton, FL, 1992,
p. 3.
2. Olson, J.C., Jr. and Nottingham, P.M., Temperature. In Microbial Ecology of Foods, Vol. 1, Silliker, J.H.,
Ed., Academic Press, New York, 1980, p. 1.
3. Ray, B., The need for food biopreservation. In Food Biopreservatives of Microbial Origin, Ray, B. and
Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 1.
4. Ray, B., Foods and microorganisms of concern. In Food Biopreservatives of Microbial Origin, Ray, B. and
Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 25.
5. Ray, B., Kalchayanand, N., and Field, R.A., Meat spoilage bacteria: Are we prepared to control them?,
Natl. Provision, 206, 2, 22, 1992.
6. Kalchayanand, N., Ray, B., and Field, R.A., Characteristics of psychrotrophic Clostridium laramie causing spoilage of vacuum-packaged refrigerated fresh and roasted beef, J. Food Prot., 56, 13, 1993.
7. Collins, M.D., Rodrigues, U.M., Dainty, R.H., Edwards, R.A., and Roberts, T.A., Taxonomic studies
on a psychrophilic Clostridium from vacuum-packaged beef: Description of Clostridium estertheticum
sp. nov, FEMS Microbiol. Lett., 96, 235, 1992.
8. Ray, B., Kalchayanand, N., Means, W., and Field, R.A., Spoilage of vacuum-packaged refrigerated fresh
and roasted beef by Clostridium laramie is real. So are other spoilage bacteria in processed meat products, Meat Poult., 40, 7, 12, 1995.
9. Adam, K.H., Flint, S.H., and Brightwell, G., Psychrophilic and psychrotrophic clostridia: Sporulation
and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and
venison, Int. J. Food Sci. Technol., 45, 1539–1544, 2010.
10. Lawson, P., Dainty, R.H., Kristiansen, N., Berg, J., and Collins, M.D., Characterization of a psychrotrophic Clostridium causing spoilage in vacuum-packed cooked pork: Description of Clostridium
algidicarnis sp. nov, Lett. Appl. Microbiol., 19, 153, 1994.
11. Yang, R. and Ray, B., Prevalence and biological control of bacteriocin-producing psychrotrophic leuconostocs associated with spoilage of vacuum-packaged meats, J. Food Prot., 57, 209, 1994.
12. Whiteley, A.M. and D’Souza, M.D., A yellow discoloration of cooked cured meat products: Isolation
and characterization of the causative organism, J. Food Prot., 52, 392, 1989.