Produce Degradation Pathways and Prevention

(Romina) #1

412 Produce Degradation: Reaction Pathways and their Prevention



  1. Daeschel, M.A., Fleming, H.P., and Pharr, D.M., Acidification of brined cherry
    peppers, J. Food Sci., 55, 186, 1990.

  2. Sapers, G.M., Phillips, J.G., and Divito, A.M., Correlation between pH and consump-
    tion of foods comprising mixture of tomatoes and low-acid ingredients, J. Food Sci.,
    49, 233, 1984.

  3. Wolf, I.D. et al., The pH of 107 varieties of Minnesota-grown tomatoes, J. Food Sci.,
    44, 1008, 1979.

  4. Mossel, D.A.A. et al., Essentials of the Microbiology of Foods: A Textbook for
    Advanced Studies, John Wiley & Sons, Chichester, 1995, p. 47.

  5. Ray, B., Fundamental Food Microbiology, CRC Press, Boca Raton, FL, 1996, p. 62.

  6. Jay, J.M., Modern Food Microbiology, 6th ed., Aspen Publishing, Gaithersburg, MD,
    2000, p. 47.

  7. Golden, D.A., Rhodehamel, E.J., and Kautter, D.A., Growth of Salmonella spp. in
    cantaloupe, watermelon, and honeydew melons, J. Food Prot. 56, 194, 1993.

  8. Lin, C.M. and Wei, C.I., Transfer of Salmonella montevideo onto the interior surfaces
    of tomatoes by cutting, J. Food Prot., 60, 858, 1997.

  9. Del Rosario, B.A. and Beuchat, L.R., Survival and growth of enterohemorrhagic
    Escherichia coli 0157:H7 in cantaloupe and watermelon, J. Food Prot. 58, 105, 1995.

  10. Bartz, J.A. and Showalter, R.K., Infiltration of tomatoes by aqueous bacterial sus-
    pensions, Phytopathology, 71, 515, 1981.

  11. Morris, J.G., The effect of redox potential, in: Lund B.L., Baird-Parker, T.C., and
    Gould, G.W., Eds., The Microbiological Safety and Quality of Food, Vol. 1, Aspen
    Publishing, Gaithersburg, MD, 2000, p. 235.

  12. Luck, E. and Jager, M., Antimicrobial Food Additives: Characteristics, Uses, Effects,
    Springer, Berlin, 1997, p. 251.

  13. Cheigh, H.-S. and Park, K.-Y., Biochemical, microbiological, and nutritional aspects of
    kimchi (Korean fermented vegetable products), Crit. Rev. Food Sci. Nutr., 34, 175, 1994.

  14. Loss, C.R. and Hotchkiss, J.H., Inhibition of microbial growth by low-pressure and
    ambient pressure gasses, in Control of Foodborne Microorganisms, Juneja, V.K. and
    Sofos, J.N., Eds., Marcel Dekker, New York, 2002, p. 245.

  15. [NIST] National Institute of Standards and Technology, Uniform laws and regulations
    in the areas of legal metrology and engine fuel quality [as adopted by the 84th National
    Conference on Weights and Measures 1999]. (2000 ed.) U.S. Dept. of Commerce,
    Technology Administration, National Institute of Standards and Technology, Gaith-
    ersburg, MD, Uniform open dating regulation, pp. 117–122. (NIST Handbook 130),
    2000.

  16. Mossel, D.A.A. and Thomas, G., Securite microbioligique des plats prepares refrig-
    eres: recommendations en matiere d’analyse des risques, conception et surveillance
    du processus de fabrication, Microbiol. Aliements Nutr., 6, 289, 1988.

  17. [USDA] U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional
    Laboratory. USDA Pathogen Modeling Program Version 5.1.

  18. Roberts, T.A., Baird-Parker, A.C., and Tompkin, R.B., Eds., Microorganisms in Foods,
    Vol. 5, Characteristics of Microbial Pathogens, Blackie Academic & Professional,
    London, 1996, p. 513.

  19. Doyle, M.P., Beuchat, L.R., and Montville, T.J., Food Microbiology: Fundamentals
    and Frontiers, 2nd ed., Doyle, M.P., Beuchat, L.R., and Montville, T.J., Eds., Amer-
    ican Society for Microbiology, Washington, DC, 2001.

  20. Lund, B.M. and Snowdon, A.L., Fresh and processed fruits, in The Microbiological
    Safety and Quality of Food, Vol. 1, Lund, B.M., Baird-Parker, T.C., and Gould, G.W.,
    Eds., Aspen Publishing, Gaithersburg, MD, 2000, p. 738.

Free download pdf