396 Chapter 22
Chi , S - P. , and Y - C. Wu. 2007. Spices and seasonings.
In Handbook of Fermented Meat and Poultry ,
edited by F. Toldr á. Ames, Iowa : Blackwell
Publishing.
Chikthimmah , N. , R. Guyer , and S. Knabel. 2001.
Validation of a 5 - Log reduction of Listeria monocy-
togenes following simulated commercial processing
of Lebanon Bologna in a model system. Journal of
Food Protection 64 : 873 – 876.
Cocconcelli , P. S. 2007. Starter culture: Bacteria. In
Handbook of Fermented Meat and Poultry , edited by
F. Toldr á. Ames, Iowa : Blackwell Publishing.
Comi , G. , R. Urso , L. Iacumin , K. Rantasiou , P.
Cattaneo , C. Cantoni , and L. Cocolin. 2005.
Characterization of naturally fermented sausages pro-
duced in the North East of Italy. Meat Science
69 : 381 – 392.
Conter , M. , E. Zanardi , S. Ghidini , L. Pennisi , A.
Vergara , G. Campanini , and A. Ianeri. 2008.
Consumers ’ behaviour toward typical Italian dry
sausages. Food Control 19 : 609 – 615.
Coppola , R. , G. Mauriello , M. Aponte , G. Moschetti ,
and F. Villani. 2000. Microbial succession during
ripening of Naples - type salami, a southern Italian fer-
mented sausage. Meat Science 56 : 321 – 329.
Deibel , R. , and F. Niven. 1957. Pediococcus cerevicieae:
A starter culture for summer sausage. Bacteriological
Proceedings 14 – 15.
Demeyer , D. 2004. Meat fermentation: Principles and
applications. In Handbook of Food and Beverage
Fermentation Technology , edited by H. Hui , L.
Meunier - Goddik , A. Hansen , J. Josephsen , W. - K.
Nip , P. Stanfi eld , and F. Toldr á. New York : Marcel
Dekker.
De Vuyst , L. , and F. Leroy. 2008. Probiotics in fer-
mented sausages. Meat Science 80 : 75 – 78.
Di Cagno , R. , C. Ch á ves L ó pez , R. Tofalo , G. Gallo , M.
De Angelis , A. Paparella , W. Hammes , and M.
Gobbetti. 2008. Comparison of the compositional,
microbiological, biochemical and volatile profi le
characteristics of three Italian PDO fermented sau-
sages. Meat Science 79 : 224 – 235.
Drosinos , E. , S. Paramithiotis , G. Kolovos , I. Tsikouras ,
and I. Metaxopoulos. 2007. Phenotypic and techno-
logical diversity of lactic acid bacteria and staphylo-
cocci isolated from traditionally fermented sausages
in Southern Greece. Food Microbiology 24 : 260 –
270.
Erkmen , O. , and H. Bozkurt. 2004. Quality characteris-
tics of retailed sucuk (Turkish dry - fermented
sausages). Food Technology and Biotechnoloy 42 :
63 – 69.
El Magoli , S. , and M. Abd - Allach. 2004. Ethnic meat
products: Middle East. In Encyclopedia of Meat
Sciences , edited by W. Jensen , C. Devine , and M.
Dikemann. London : Elsevier Science.
Fadda , S. , and G. Vignolo. 2007. Central and South
American products. In Handbook of Fermented Meat
and Poultry , edited by F. Toldr á. Ames, Iowa :
Blackwell Publishing.
Faith , N. , N. Parnieri , T. Larson , T. Lorang , and
J. Luchansky. 1997. Viability of Escherichia coliAndr é s , A. , J. Barat , R. Grau , and P. Fito. 2007.
Principles of drying and smoking. In Handbook of
Fermented Meat and Poultry , edited by F. Toldr á.
Ames, Iowa : Blackwell Publishing.
Antara , N. , I. Sujaya , A. Yolota , K. Asano , and F.
Tomita. 2004. Effects of indigenous starter cultures
on the microbial and physicochemical characteristics
of Urutan, a Balinese fermented sausage. Journal of
Bioscience and Bioengineering 89 : 92 – 98.
Arihara , K. 2006. Strategies for designing novel func-
tional meat products. Meat Science 74 : 219 – 229.
Arora , D. , and J. Kaur. 1999. Antimicrobial activity of
species. International Journal of Antimicrobial
Agents 12 : 257 – 262.
Aymerich , T. , B. Martin , M. Garriga , and M. Hugas.
2003. Microbial quality and direct PCR identifi cation
of lactic acid bacteria and non - pathogenic staphylo-
cocci from artisanal low - acid sausages. Applied and
Environmental Microbiology 69 : 4583 – 4594.
Balev , D. , T. Vulkova , S. Dragoev , M. Zlatanov , and S.
Bahtchevanska. 2005. A comparative study on the
effect of some antioxidants on the lipid and pigment
oxidation in dry - fermented sausage. International
Journal of Food Science Technology 40 : 977 – 983.
Barbut , S. 2007. Texture. In Handbook of Fermented
Meat and Poultry , edited by F. Toldr á. Ames, Iowa :
Blackwell Publishing.
Beck , H. 2005. Branched - chain fatty acids biosynthesis
in a branched - chain amino acid aminotransferase
mutant of Staphylococcus carnosum. FEMS Micro-
biology Letters 243 : 37 – 44.
Benito , M. , A. Martin , E. Aranda , F. P é rez - Nevado , S.
Ruiz - Moyano and M. C ó rdoba. 2007. Characterization
and selection of autochthonous lactic acid bacteria
isolated from traditionally Iberian dry - fermented sal-
chich ó n and chorizo sausages. Food Microbiology
and Safety 72 : M193 – M201.
Bonomo , M. , A. Ricciardi , T. Zotta , E. Parente , and G.
Salzano. 2008. Molecular and technological charac-
terization of lactic acid bacteria from traditional fer-
mented sausages of Basilicata region (Southern Italy).
Meat Science 80 : 1238.
Centers for Disease Control and Prevention (CDC).
1995. Escherichia coli O157:H7 outbreak linked
to commercially distributed dry cured salami —
Washington and California. Morbidity and Mortality
Weekly Report 44 : 157 – 160.
Castellano , P. , C. Belfi ore , C. Fadda , and G. Vignolo.
2008. A review of bacteriocinogenic lactic acid
bacteria used as bioprotective cultures in fresh meat
produced in Argentina. Meat Science 79 : 483 –
499.
Chaillou , M. , M. Champomier - Verg é s , M. Cornet , A.
Crutz - Le Coq , A. Dudez , V. Martin , S. Beaufi ls , E.
Darbon - Rong é re , R. Bossy , V. Loux , and M. Zagorec.
2005. The complete genome sequence of the meat -
borne lactic acid bacterium Lactobacillus sakei 23K.
Nature Biotechnology 23 : 1527 – 1533.
Chevallier , I. , S. Ammor , A. Laguet , S. Labayle , V.
Castanet , E. Dufour , and R. Talon. 2006. Microbial
ecology of a small - scale facility producing traditional
dry sausage. Food Control 17 : 446 – 453.