Control by Antimicrobial Preservatives and Bacteriophages ◾ 503
7. Benedict, R.C., Biochemical basis for nitrite-inhibition of Clostridium botulinum in cured meat, J. Food
Prot., 43, 877–891, 1980.
8. Sauer, M., Porro, D., Mattanovich, D., and Branduardi, P., Microbial production of organic acids:
Expanding the markets, Trends Biotechnol., 26, 100–108, 2008.
9. Hyldgaard, M., Mygind, T., and Meyer, R.L., Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components, Front. Microbiol., 3, 12, 2012.
10. Singh, N., Singh, R.K., and Bhunia, A.K., Sequential disinfection of Escherichia coli O157: H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and
thyme essential oil, LWTFood Sci. Technol., 36, 235–243, 2003.
11. Brovko, L.Y., Anany, H., and Griffiths, M.W., Bacteriophages for detection and control of bacterial
pathogens in food and food-processing environment, Adv. Food Nutr. Res., 67, 241–288, 2012.
12. García, P., Martínez, B., Obeso, J.M., and Rodríguez, A., Bacteriophages and their application in food
safety, Lett. Appl. Microbiol., 47, 479–485, 2008.
13. Goodridge, L.D. and Bisha, B., Phage-based biocontrol strategies to reduce foodborne pathogens in
foods, Bacteriophage, 1, 130–137, 2011.
7. Benedict, R.C., Biochemical basis for nitrite-inhibition of Clostridium botulinum in cured meat, J. Food
Prot., 43, 877–891, 1980.
8. Sauer, M., Porro, D., Mattanovich, D., and Branduardi, P., Microbial production of organic acids:
Expanding the markets, Trends Biotechnol., 26, 100–108, 2008.
9. Hyldgaard, M., Mygind, T., and Meyer, R.L., Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components, Front. Microbiol., 3, 12, 2012.
10. Singh, N., Singh, R.K., and Bhunia, A.K., Sequential disinfection of Escherichia coli O157: H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and
thyme essential oil, LWTFood Sci. Technol., 36, 235–243, 2003.
11. Brovko, L.Y., Anany, H., and Griffiths, M.W., Bacteriophages for detection and control of bacterial
pathogens in food and food-processing environment, Adv. Food Nutr. Res., 67, 241–288, 2012.
12. García, P., Martínez, B., Obeso, J.M., and Rodríguez, A., Bacteriophages and their application in food
safety, Lett. Appl. Microbiol., 47, 479–485, 2008.
13. Goodridge, L.D. and Bisha, B., Phage-based biocontrol strategies to reduce foodborne pathogens in
foods, Bacteriophage, 1, 130–137, 2011.