13.07.2015 Views

Download "Predicting E. coli inactivation in uncooked comminuted ...

Download "Predicting E. coli inactivation in uncooked comminuted ...

Download "Predicting E. coli inactivation in uncooked comminuted ...

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

Inactivation of E. <strong>coli</strong> <strong>in</strong> UCFM 51.Juneja, V.K., Snyder, O.P. and Marmer, B.S. (1997). Thermal destruction of Escherichia <strong>coli</strong> O157-H7In beef and chicken - determ<strong>in</strong>ation of D- and Z-Values. Int. J. Food Microbiol., 35:231-237.Kotrola, J.S. and Connor, D.E. (1997). Heat <strong><strong>in</strong>activation</strong> of Escherichia <strong>coli</strong> O157:H7 <strong>in</strong> turkey meat asaffected by sodium chloride, sodium lactate, polyphosphate and fat content. J. Food Prot., 60:898 –902.Korsak, N., Daube, G., Ghafir, Y., Chahed, A., Jolly, S. and V<strong>in</strong>devogel, H. (1998). An efficientsampl<strong>in</strong>g technique used to detect four foodborne pathogens on pork and beef carcasses <strong>in</strong> n<strong>in</strong>eBelgian abattoirs. J. Food Prot., 61:535-541.Krist, K.A., Ross, T. and McMeek<strong>in</strong>, T.A. (1998). F<strong>in</strong>al optical density and growth rate; effects oftemperature and NaCl differ from acidity. Int. J. Food Microbiol., 43:195 –203.Lahti, E., Johansson, T., Honkanen-Buzalski, T., Hill, P. and Nurmi, E. (2001). Survival and detectionof Escherichia <strong>coli</strong> O157:H7 and Listeria monocytogenes dur<strong>in</strong>g the manufacture of dry sausageus<strong>in</strong>g two different starter cultures. Food Microbiol., 18:75-85.Lammerd<strong>in</strong>g, A.L., Desmarchelier, P., Fazil, A. and Vanderl<strong>in</strong>de, P. (1998). A Quantitative RiskAssessment for E. <strong>coli</strong> O157 <strong>in</strong> Fermented meat products <strong>in</strong> Australia: focus on quality of rawmaterials. Report submitted to Meat and Livestock Australia.Lee, M,B. and Styliadis, S. 1996. A survey of pH and water activity levels <strong>in</strong> processed salamis andsausages <strong>in</strong> metro Toronto. J. Food Prot., 59:1007-1011Leistner, L. (1994). Further developments <strong>in</strong> the utilization of hurdle technology for food preservation.J. Food Eng. 22:421-432.Leistner, L. (1995). Stable and safe fermented sausages world-wide In: Fermented Meats pp 160-175(Ed. G. Campbell-Platt, P.E. Cook). Blackie Academic and Professional; London, UK.Lücke, F-K. (1995). Fermented meats. pp. F-1 to F-23 <strong>in</strong> LFRA Microbiology Handbook: MeatProducts. Leatherhead Food Research Association, Surrey, UK.Lücke F-K. (1985). Fermented sausages In: Microbiology of Fermented Foods pp 41-83 (Ed. B.J.B.Wood). Elsevier Applied Science Publishers Ltd., Bark<strong>in</strong>g, UK.Marsden, J. (1995). Interim Good Manufactur<strong>in</strong>g Practices for Fermented Dry and Semi-dry SausageProducts. AMI Foundation, Wash<strong>in</strong>gton, USA.Mellefont, L.A. (2001). Predictive model development and lag phase characterisation for applications<strong>in</strong> the meat <strong>in</strong>dustry. PhD Thesis, University of Tasmania.MLA (1998). Microbiological Quality of Australian Beef and Sheep Meat. Consultant’s Report byAlliance Consult<strong>in</strong>g and Management, Brisbane for Meat and Livestock Australia.Montel, M.C. (2000). Fermented meat products. pp.. 745 – 753 <strong>in</strong> Encyclopaedia of FoodMicrobiology, eds. R.K. Rob<strong>in</strong>son, C.A. Batt and P.D. Patel. Academic Press, San Diego.Mossel, D.A.A., Corry, J.E.L., Struijk, C.R. and Baird, R.M. (1995). Essentials of the Microbiology ofFoods. John Wiley and Sons; Chichester, Great Brita<strong>in</strong>.MRC. (1996). Microbiological Quality of Australian Meat. Consultant’s Report CS.196 for MeatResearch Corporation, Australia. 35pp plus 19 appendices .Nickelson, R.(II), Kaspar, C.W., Johnson, E.A. and Luchansky, J.B. (1996). Update on dry fermentedsausage and Escherichia <strong>coli</strong> O157:H7 validation research. An executive summary update by theBlue Ribbon Task Force of the National Cattlemen’s Beef Association with the Food ResearchInstitute, University of Wiscons<strong>in</strong>-Madison. Research Report no. 11-316. National Cattlemen’s BeefAssociation, Chicago, IL.NRC (National Research Council (U.S.). Food Protection Committee. Subcommittee onMicrobiological Criteria). (1985). An evaluation of the role of microbiological criteria for foods andfood <strong>in</strong>gredients. National Academy Press, Wash<strong>in</strong>gton, D.C. pp. 436.Orta Ramirez, A., Price, J.F., Hsu, Y.C., Veeramuthu, G.J., Cherrymerritt, J.S. and Smith, D.M. (1997).Thermal <strong><strong>in</strong>activation</strong> of Escherichia <strong>coli</strong> O157-H7, Salmonella senftenberg, and enzymes withpotential as time-temperature <strong>in</strong>dicators <strong>in</strong> ground beef. J. Food Prot., 60:471-475.Palumbo, S.A., Pickard, A. and Call, J.E. (1997). Population changes and verotox<strong>in</strong> production ofenterohemorrhagic Escherichia <strong>coli</strong> stra<strong>in</strong>s <strong>in</strong>oculated <strong>in</strong> milk and ground beef held at lowtemperatures. J. Food Protect,. 60: 746-750.Pelczar, M.J., Chan, E.C.S. and Krieg, N.R. (1993). Microbiology: Concepts and Applications.Research Studies Press; Taunton, UK. 342 pp.Peleg, M. and Cole, M.B. (2000). Estimat<strong>in</strong>g the survival of Clostridium botul<strong>in</strong>um spores dur<strong>in</strong>g heattreatments. J. Food Prot., 63:190-195.Petchs<strong>in</strong>g, U. and Woodburn, M.J. (1990). Staphylococcus aureus and Escherichia <strong>coli</strong> <strong>in</strong> nham (Thaistylefermented pork sausage). Int. J. Food Microbiol. 10:183-192.Presser, K.A., Ross, T. and Ratkowsky, D.A. (1998). Modell<strong>in</strong>g the Growth Limits (Growth/No GrowthInterface) of Escherichia <strong>coli</strong> as a Function of Temperature, pH, Lactic Acid Concentration, andWater Activity. Appl. Environ. Microbiol. 64:1773-1779.Page 51 of 59

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!