Produce Degradation Pathways and Prevention

(Romina) #1

Microbial Ecology of Spoilage 413



  1. Montville, T.J. and Matthews, K.R., Principles which influence microbial growth,
    survival, and death in foods, in Food Microbiology: Fundamentals and Frontiers, 2nd
    ed., Doyle, M.P., Beuchat, L.R., and Montville, T.J., Eds., American Society for
    Microbiology, Washington, DC, 2001, Chaps. 2, 13.

  2. [FDA] Food and Drug Administration, Center for Food Safety and Applied Nutrition.
    The “Bad Bug Book” Foodborne Pathogenic Microorganisms and Natural Toxins
    Handbook], available at http://www.cfsan.fda.gov/~mow/intro.html, accessed Dec.
    10, 2001.

  3. Lioutas, T.S., Challenges of controlled and modified atmosphere packaging: a food
    company’s perspective, Food Technol., 42, 78, 1988.

  4. Zagory, D. and Kader, A.A., Modified atmosphere packaging of fresh produce, Food
    Technol., 42, 70, 1988.

  5. Huxsoll, C.C. and Bolin, H.R., Processing and distribution alternatives for minimally
    processed fruits and vegetables. Food Technol., 43, 124, 1989.

  6. Mayers, R.A., Packaging considerations for minimally processed fruits and vegeta-
    bles, Food Technol., 43, 129, 1989.

  7. Berrang, M.E., Brackett, R.E., and Beuchat, L.R., Growth of Listeria monocytogenes
    on fresh vegetables stored under controlled atmosphere, J. Food Prot., 52, 702, 1989.

  8. Berrang, M.E., Brackett, R.E., and Beuchat, L.R., Growth of Aeromonas hydrophilia
    on fresh vegetables stored under controlled atmosphere, Appl. Environ. Microbiol.,
    55, 2167, 1989.

  9. Brackett, J., Changes in the microflora of packaged fresh broccoli, J. Food Quality,
    12, 169, 1989.

  10. Brackett, J., Influence of modified atmosphere packaging on the microflora and
    quality of fresh bell peppers, J. Food Prot., 51, 829, 1988.

  11. Ryan, D.W. and Cherrington, M., Human type A botulism, J. Am. Med. Assoc., 216,
    513, 1971.

  12. Cherrington, M., Botulism: ten years experience, Arch. Neuro. Chicago, 30, 432, 1974.

  13. CDC, Botulism: New Mexico, MMWR, 27, 138, 1978.

  14. Seals, J.E. et al., Restaurant-associated type A botulism: transmission by potato salad,
    Am. J. Epidemiol., 113, 436, 1981.

  15. Sugiyama, H. et al., Production of botulinum toxin in inoculated pack studies of foil
    wrapped baked potatoes, J. Food Prot., 44, 896, 1981.

  16. Tamminga, S.K. et al., Microbial spoilage and development of food poisoning bacteria
    in peeled, completely or partly cooked, vacuum-packed potatoes, Archiv. Lebensmittel
    hygiene, 29, 215, 1978.

  17. Notermans, S., Dufrenne, J., and Keijbets, M.H.J., Vacuum-packed, cooked potatoes:
    toxin production by Clostridium botulinum and shelf-life, J. Food Prot., 44, 572, 1981.

  18. Lund, B.M., Graham, A.F., and George, S.M., Growth and formation of toxin by
    Clostridium botulinum in peeled, inoculated, vacuum-packed potatoes after a double
    pasteurization and storage at 25°C. J. Appl. Bacteriol., 64, 241, 1988.

  19. Hayashi, K., Sakaguchi, S., and Sakaguchi, G., Primary multiplication of Clostridium
    botulinum type A in mustard-miso stuffing of ‘karashi-renkon’(deep fried mustard-
    stuffed lotus roots), Int. J. Food Microbiol., 3, 311, 1986.

  20. CDC, International outbreak of restaurant-associated botulism: Vancouver, British
    Colombia, Canada, MMWR, 34, 643, 1985.

  21. St Louis, M.E. et al., Botulism from chopped garlic: delayed recognition of major
    outbreak, Ann. Intern. Med., 108, 363, 1988.

  22. Morse, D.L. et al., Garlic-in-oil associated botulism: episode leads to product mod-
    ification, Am. J. Pub. Health, 80, 1372, 1990.

Free download pdf