286 Chapter 14
microbiological safety of processed meats. Food
Technology 40 ( 4 ): 159 – 162.
Tramper , J. , K. C. A. M. Luyben , and W. J. J. van den
Tweel. 1983. Kinetic aspects of glucose oxidation by
Gluconobacter oxydans cells immobilized in Ca -
alginate. European Journal of Applied Microbiology
17 : 13 – 18.
USDA - FSIS. 1996. Notice of policy change: Achieving
the zero tolerance performance standard for beef car-
casses by knife trimming and vacuuming with hot
water or steam; use of acceptable carcass interven-
tions for reducing carcass contamination without
prior agency approval. United States Department of
Agriculture, Food Safety and Inspection Service.
Federal Register 61 : 15024 – 15027.
Weitz , J. S. , H. Hartman , and S. A. Levin. 2005.
Coevolutionary arm races between bacteria and bac-
teriophage. Proceedings of National Academy of
Sciences USA 102 : 9535 – 9540.
Whitman , P. A. , and R. T. Marshall. 1971a. Isolation of
psychrophilic bacteriophage - host systems from
refrigerated food products. Applied Microbiology
22 : 220 – 223.
Whitman P. A. , and R. T. Marshall. 1971b.
Characterization of two psychrophilic Pseudomonas
bacteriophages isolated from ground beef. Applied
Microbiology 22 : 463 – 468.
Williams - Campbell , A. M. , and M. B. Solomon. 2002.
Reduction of spoilage microorganisms in fresh beef
using hydrodynamic pressure processing. Journal of
Food Protection 65 : 571 – 574.
Yilmaz , I. , M. Arici , and T. G ü m ü s. 2005. Changes of
microbiological quality in meatballs after heat treat-
ment. European Food Research and Technology
221 : 281 – 283.
Yingyuad , S. , S. Ruamsin , D. Reekprkhon , S. Douglas ,
S. Pongamphai , and U. Siripatrawan. 2006. Effect of
chitosan coating and vacuum packaging on the quality
of refrigerated grilled pork. Packaging Technology
and Science 19 : 149 – 157.
Yuk , H. G. , and D. L. Marshall. 2004. Adaptation of
Escherichia coli O157:H7 to pH alters membrane
lipid composition, verotoxin secretion, and resistance
to simulated gastric fl uid acid. Applied and
Environmental Microbiology 70 : 3500 – 3505.
Yuk , H. G. , and D. L. Marshall. 2005. Infl uence of
acetic, citric, and lactic acid on Escherichia coli
O157:H7 membrane lipid composition, verotoxin
secretion, and acid resistance in simulated gastric
fl uid. Journal of Food Protection 68 : 673 – 679.
Yuste , J. , R. Pla , M. Capellas , E. Sendra , E. Beltran , and
M. Mor - Mur. 2001. Oscillatory high pressure pro-
cessing applied to mechanically recovered poultry
meat for bacterial inactivation. Journal of Food
Science 66 : 482 – 484.
Zhao , Y. Y. , J. H. Wells , and D. L. Marshall. 1992.
Description of log phase growth for selected microor-
ganisms during modifi ed atmosphere storage. Journal
of Food Process Engineering 15 : 299 – 317.
organic acids and nisin on shelf life and microbiologi-
cal safety aspects of fresh pork. Journal of Applied
Microbiology 83 : 407 – 412.
Scannell , A. G. M. , C. Hill , R. P. Ross , S. Marx ,
W. Hartmeier , and E. K. Arendt. 2000. Development
of bioactive food packaging materials using immo-
bilized bacteriocins Lacticin 3147 and Nisaplin ®.
International Journal of Food Microbiology 60 :
241 – 249.
Schilling , M. W. , N. G. Marriot , and H. Wang. 2003.
Characteristics of USDA utility cow beef subjected to
blade tenderization and hydrodynamic shockwaves.
Journal of Muscle Foods 14 : 131 – 142.
Scott , V. N. , and S. L. Taylor. 1981. Temperature, pH,
and spore load effects on the ability of nisin to prevent
the outgrowth of C. botulinum spores. Journal of
Food Science 46 : 121 – 126.
Seydim , A. C. , and G. Sarikus. 2006. Antimicrobial
activity of whey protein based edible fi lms incorpo-
rated with oregano, rosemary, and garlic essential oils.
Food Research International 39 : 639 – 644.
Serdengecti , N. , I. Yildirim , and N. Gokoglu. 2006.
Effects of sodium lactate, sodium acetate and sodium
diacetate on microbiological quality of vacuum -
packed beef during refrigerated storage. Journal of
Food Safety 26 : 62 – 71.
Shahidi , F. , J. Arachchi , and Y. - J. Jeon. 1999. Food
applications of chitin and chitosans. Trends in Food
Science and Technology 10 : 37 – 51.
Shimoni , E. , E. M. Anderson , and T. P. Labuza. 2001.
Reliability of time temperature indicators under tem-
perature abuse. Journal of Food Science 66 : 1337 –
1340.
Siragusa , G. R. , and J. S. Dickson. 1992. Inhibition of
Listeria monocytogenes on beef tissue by application
of organic acids immobilized in a calcium alginate
gel. Journal of Food Science 57 : 293 – 296.
Siragusa , G. R. , C. N. Cutter , and J. L. Willet. 1999.
Incorporation of bacteriocin in plastic retains activity
and inhibits surface growth of bacteria on meat. Food
Microbiology 16 : 229 – 235.
Skandamis , P. N. , and G. J. Nychas. 2002. Preservation
of fresh meat with active and modifi ed atmosphere
packaging conditions. International Journal of Food
Microbiology 79 : 35 – 45.
Snijders , J. M. A. , J. G. van Logtestijin , D. A. A. Mossel ,
and F. J. M. Smulders. 1985. Lactic acid as a decon-
taminate in slaughter and processing procedures. The
Veterinary Quarterly 7 : 277 – 282.
Stahl , N. Z. 2007. Antimicrobials move in new direc-
tions: A quick look at product debuts and reformula-
tions. Meat Processing 46 ( 4 ): 46 – 48.
Suppakul , P. , J. Miltz , K. Sonneveld , and S. W. Bigger.
2003. Active packaging technologies with an empha-
sis on antimicrobial packaging and its applications.
Journal of Food Science 68 : 408 – 420.
Tewari , G. , D. C. Jayas , L. E. Jeremiah , and R. A.
Holley. 2001. Prevention of transient discoloration of
beef. Journal of Food Science 66 : 506 – 510.
Thayer , D. W. , R. W. Lachica , C. N. Huhtanen , and E.
Wierbicki. 1986. Use of irradiation to ensure the