Handbook of Hygiene Control in the Food Industry

(singke) #1

InternationalBiodeterioration& Biodegradation, 41 , 209±215.
RODGERS, S. L., CASH, J. N., SIDDIQ,M.andRYSER,E. T.(2004),A comparisonof different
chemicalsanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenesin solutionand on apples,lettuce,strawberries,and cantaloupe,
Journalof FoodProtection, 67 , 721±731.
ROTARIU, L.andBALA,C.(2003),Newtypeof ethanolmicrobialbiosensorbasedon a
highlysensitiveamperometricoxygenelectrodeand yeastcells,AnalyticalLetters,
36 , 2459±2471.
RUSSELL, A. D. (1990), Bacterial spores and chemical sporicidal agents, Clinical
MicrobiologyReviews, 3 , 99±119.
RUSSELL,A. D. (1991),Mechanisms of bacterialresistance to non-antibiotics:food
additives and food and pharmaceutical preservatives, Journal of Applied
Bacteriology, 71 , 191±201.
RUSSELL,A. D.(1995),Mechanismsof bacterialresistanceto biocides,International
Biodeterioration& Biodegradation, 36 , 247±265.
RUSSELL,A. D.(1996),Activityof biocidesagainstmycobacteria,Journalof Applied
Bacteriology, 81 , 87S±101S.
RUSSELL,A. D.(1999a),Factorsinfluencingthe efficacyof antimicrobial agents,in
Russell,A. D., Hugo,W. B. and Ayliffe,G. A. J.Principlesand Practiceof
Disinfection,Preservationand Sterilization, BlackwellScienceLtd, Oxford.
RUSSELL,A. D.(1999b),Bacterialresistanceto disinfectants:presentknowledgeand future
problems,Journalof HospitalInfection,43 Suppl.S, S57±S68.
RUSSELL,A. D.(1999c),Antifungalactivityof biocides,in Russell,A. D., Hugo,W. B. and
Ayliffe,G. A. J.Principles and Practiceof Disinfection,Preservation and
Sterilization, BlackwellScienceLtd, Oxford.
SCHLEGEL, H. G.(1993),GeneralMicrobiology, CambridgeUniversityPress,Cambridge.
SETLOW,B., LOSHON, C. A., GENEST,P. C., COWAN, A. E., SETLOW,C.andSETLOW, P.(2002),
Mechanismsof killingsporesofBacillussubtilisby acid,alkaliand ethanol,
Journalof AppliedMicrobiology, 92 , 362±375.
SHORROCK, C. J., BIRD,M. R.andHOWELL, J. A.(1998),Yeastdepositremovalfrom
polymericmicrofiltrationmembrane,in Wilson,D. I., Fryer,P. J. and Hasting,A.
P. M., eds,Foulingand Cleaningin FoodProcessing'98. EuropeanCommission,
Cambridge.
SINGH,N., SINGH,R. K.andBHUNIA,A. K.(2003),SequentialdisinfectionofEscherichiacoli
O157:H7inoculatedalfalfaseedsbeforeand duringsproutingusingaqueous
chlorine dioxide, ozonated water, and thyme essential oil, Lebensmittel
Wissenschaftund Technologie, 36 , 235±243.
SIXMA, J. J. (2001), Disinfectants in Consumer Products, Health Council of the
Netherlands,The Hague.
SOFOS,J. N.andBUSTA, F. F.(1999),Chemicalfoodpreservatives,in Russel,A. D., Hugo,
W. B. and Ayliffe,G. A. J.Principlesand Practiceof Disinfection,Preservation
and Sterilization, BlackwellScienceLtd, Oxford.
SPECTRUMLABORATORIES, http://www.speclab.com/compound/c70304.htm, 17 August
2004.
SPEEK, A. J. (2002), Onderzoek naar het toepassen van decontaminatie ± en
desinfectiemiddelenin de groentenen fruitverwerkendeindustrie, Keuringsdienst
van WarenNoordwest,Amsterdam.
STEKELENBURG,F. K.andHARTOG,B. J.(2002),Efficacytestingof antimicrobialagents,
InternationalFoodHygiene, 12 , 5, 7.


Pathogen resistanceto sanitisers 91
Free download pdf