Novel Technologies for Microbial Spoilage Prevention 285into biodegradable packaging fi lms. Journal of Food
Protection 61 : 1330 – 1335.
Paulson , D. D. , R. A. Wicklund , M. C. Rojas , and M. S.
Brewer. 2007. Effects of shelf life enhancers and
microbial load on Escherichia coli K12 survival in
injected beef strip steaks. Journal of Muscle Foods
18 : 194 – 206.
Pawar , D. D. , S. V. S. Malik , K. N. Bhilegaonkar , and
S. B. Barbuddhe. 2000. Effect of nisin and its combi-
nation with sodium chloride on the survival of Listeria
monocytogenes added to raw buffalo meat mince.
Meat Science 56 : 215 – 219.
Payne , S. R. , C. J. Durham , S. M. Scott , and C. E.
Devine. 1998. The effects of non - vacuum packaging
systems on drip loss from chilled beef. Meat Science
49 : 277 – 287.
Piette , G. , M. E. Buteau , D. de Halleux , L. Chiu , Y.
Raymond , H. S. Ramaswamy , and M. Dostie. 2004.
Ohmic cooking of processed meats and its effects
on product quality. Journal of Food Science
69 : FEP71 – FEP78.
Pohlman , F. W. , M. R. Stivarius , K. S. McElya , and
A. L. Waldroup. 2002. Reduction of E. coli,
Salmonella typhimurium , coliforms, aerobic bacteria,
and improvement of ground beef color using triso-
dium phosphate or cetylpyridinium chloride before
grinding. Meat Science 60 : 349 – 356.
Porto , A. C. S. , B. D. G. M. Franco , E. S. Sant ’ Anna ,
J. E. Call , A. Piva , and J. B. Luchansky. 2002.
Viability of fi ve - strain mixture of Listeria monocyto-
genes in vacuum - sealed packages of frankfurters,
commercially prepared with or without 2.0 or 3.0 %
added potassium lactate, during extended storage at 4
and 10 ° C. Journal of Food Protection 65 : 308 – 315.
Proctor , V. A. , and F. F. Cunningham. 1988. The chem-
istry of lysozyme and its use as a food preservative
and a pharmaceutical. Critical Reviews in Food
Science and Nutrition 26 : 359 – 395.
Quintavalla , S. , and L. Vicini. 2002. Antimicrobial
food packaging in meat industry. Meat Science
62 : 373 – 380.
Raloff , J. 1998. Ka - boom! A shockingly unconventional
meat tenderizer. Science News 23 : 366 – 369.
Rhoades , J. , and S. Roller. 2000. Antimicrobial actions
of degraded and native chitosan against spoilage
organisms in laboratory media and foods. Applied and
Environmental Microbiology 66 : 80 – 86.
Rose , N. L. , P. Sporns , M. E. Stiles , and L. M. McMullen.
1999. Inactivation of nisin by glutathione in fresh
meat. Journal of Food Science 64 : 759 – 762.
Sagoo , S. , R. Board , and S. Roller. 2002. Chitosan inhib-
its growth of spoilage microorganisms in chilled pork
products. Food Microbiology 19 : 175 – 182.
Samelis , J. , J. N. Sofos , P. A. Kendall , and G. C. Smith.
2002. Effect of acid adaptation on survival of
Escherichia coli O157:H7 in meat decontamination
washing fl uids and potential effects of organic acids
interventions on the microbial ecology of the meat
plant environment. Journal of Food Protection
65 : 33 – 40.
Scannell , A. G. M. , C. Hill , D. J. Buckley , and E. K.
Arendt. 1997. Determination of the infl uence ofcin AcH in fresh ground pork stored aerobically at
5 ° C. Journal of Food Protection 60 : 1534 – 1540.
Nadarajah , D. , J. H. Han , and R. A. Holley. 2005a. Use
of mustard fl our to inactivate Escherichia coli
O157:H7 in ground beef under nitrogen fl ushed pack-
aging. International Journal of Food Microbiology
99 : 257 – 267.
Nadarajah , D. , J. H. Han , and R. A. Holley. 2005b.
Inactivation of Escherichia coli O157:H7 in packaged
ground beef by allyl isothiocyanate. International
Journal of Food Microbiology 99 : 269 – 279.
Naidu , A. S. 2002. Activated lactoferrin — A new
approach to meat safety. Food Technology 56 ( 3 ):
40 – 45.
Natrajan , N. , and B. W. Sheldon. 2000a. Effi cacy of
nisin - coated polymer fi lms to inactivate Salmonella
typhimurium on fresh broiler skin. Journal of Food
Protection 63 : 1189 – 1196.
Natrajan , N. , and B. W. Sheldon. 2000b. Inhibition of
Salmonella on poultry skin using protein - and poly-
saccharide - based fi lms containing nisin formulation.
Journal of Food Protection 63 : 1268 – 1272.
Nattress F. , and L. P. Baker. 2003. Effects of treatment
with lysozyme and nisin on the microfl ora and sensory
properties of commercial pork. International Journal
of Food Microbiology 85 : 259 – 267.
Newsome , R. L. 1987. Perspective on food irradiation.
Food Technology 41 ( 2 ): 100 – 101.
Niemira , B. A. , and J. Sites. 2008. Cold plasma inacti-
vates Salmonella stanley and Escherichia coli
O157:H7 inoculated on golden delicious apples.
Journal of Food Protection 71 : 1357 – 1365.
Nychas , G. J. E. , D. L. Marshall , and J. N. Sofos. 2007.
Meat, poultry, and seafood. In Food Microbiology:
Fundamentals and Frontiers , 3rd ed. , edited by M. P.
Doyle and L. R. Beuchat. Washington, D.C. : ASM
Press.
Ouattara , B. , R. E. Simard , G. Piette , A. B é gin , and R.
A. Holley. 2000. Inhibition of surface spoilage bacte-
ria in processed meats by application of antimicrobial
fi lms prepared with chitosan. International Journal of
Food Microbiology 62 : 139 – 148.
Oussalah , M. , S. Caillet , S. Salmieri , L. Saucier , and M.
Lacroix. 2004. Antimicrobial and antioxidant effects
of milk protein - based fi lm containing essential oils for
the preservation of whole beef muscle. Journal of
Agricultural and Food Chemistry 52 : 5598 – 5605.
Oussalah , M. , S. Caillet , S. Salmieri , L. Saucier , and M.
Lacroix. 2006. Antimicrobial effects of alginate - based
fi lm containing essential oils for the preservation of
whole beef muscle. Journal of Food Protection
69 : 2364 – 2369.
Ozdemir , M. , and J. D. Floros. 2004. Active food pack-
aging technologies. Critical Reviews in Food Science
and Nutrition 44 : 185 – 193.
Ö zdemir , H. , A. G ü c ü koglu , and A. Koluman. 2006.
Acidifi ed sodium chlorite, trisodium phosphate and
populations of Campylobacter jejuni on chicken
breast skin. Journal of Food Processing and
Preservation 30 : 608 – 615.
Padgett , T. , I. Y. Han , and P. L. Dawson , P.L. 1998.
Incorporation of food - grade antimicrobial compounds