526 ◾ Fundamental Food Microbiology
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Efficacy of high hydrostatic pressure treatment in reducing Escherichia coli O157 and Listeria monocytogenes in alfalfa seeds, J. Food Sci., 69, M117–M120, 2004.
27. Knorr, D., Reineke, K., Mathys, A., Heinz, V., and Buckow, R., High-pressure-induced effects on bacterial spores, vegetative microorganisms, and enzymes. In Food Engineering Interfaces, Aguilera, J.M.,
Simpson, R., Welti-Chanes, J., Bermudez-Aguirre, D., and Barbosa-Canovas, G., Eds., Springer, New
York, 2011, pp. 325–340.
28. Kalchayanand, N., Frethem, C., Dunne, P., Sikes, A., and Ray, B., Hydrostatic pressure and bacteriocintriggered cell wall lysis of Leuconostoc mesenteroides, Innovative Food Sci. Emerg. Technol., 3, 33–40,
2002.
29. Ariefdjohan, M.W., Nelson, P.E., Singh, R.K., Bhunia, A.K., Balasubramaniam, V.M., and Singh, N.,
Efficacy of high hydrostatic pressure treatment in reducing Escherichia coli O157 and Listeria monocytogenes in alfalfa seeds, J. Food Sci., 69, M117–M120, 2004.