MICROBIOLOGIA DE LOS ALIMENTOS

174
MICROBIOLOGIA DE LOS ALIMENTOS
I ,
1 ;
:_.
.1
Eddy, B. P. 1960. Cephalotrichous, fermentative gram-negative bacteria: the genus Aeromonas.
J. Appl. Bacteriol. 23:216-249.
Elliott, R. P., and H. D. Michener. 1960. Review of microbiology of frozen foods. In
Conference on frozen food quality. USDA Agric. Res. Serv. ARS-74-21.
Elliott, R. P., and H. D. Michener. 196.5. Factors affecting the growth of psychrophilic
micro-organisms in foods: a review. USDA Agric. Res. Serv. Tech. Bull. 1320.
Fisher, F. E. (Chairman). 1962. Report of the committee on frozen food sanitation. J.
Milk Food Technol. 2.5:55-57.
Genigeorgis, C., H. Riemann, and W. W. Sadler. 1969. Production of enteroxtin B in
cured meats. J. Food Sci. 34:62-68.
Goldblith, S. A., L. Rey, and W. W. Rothmayr. 1975. Freeze drying and advanced food
technology. Academic Press, Inc., London.
Gray, M. L., and A. H. Killinger. 1966. Listeria monocytogenes and listeria infections.
Bacteriol. Rev. 30:309-382.
Gray, R. J. H., and T. Sorhaug. 1983. Response, regulation and utilization of microbial
activities at low temperatures. In A. H. Rose (ed.), Food microbiology. Academic
Press, Inc., New York.
Gunderson, M. F. 1961. Mold problem in frozen foods, pp. 299-310. In Proceedings
low temperature microbiology symposium (Campbell Soup Co.).
Haines, R. B. 193.5-1936. The freezing and death of bacteria. Rep. Food Invest. Board
[Br.]. 1934:47; 193.5:31-34.
Haines, R. B. 1938. The effect of freezing on bacteria. R. Soc. (Lond.) Proc.
B124:4.51-463.
Hanna, M. O., J. C. Stewart, D. L. Zink, Z. L. Carpenter, and C. Vanderzant. 1977.
Development of Yersinia enterocolitica on raw and cooked beef and port at different
temperatures. J. Food Sci. 42:118&1184.
Hucker, C. J., and E. R. David. 1957a. The effect of alternate freezing and thawing on
the total flora of frozen chicken pies. Food Technol. 11 :3.54-356.
Hucker, G. J., and E. R. David. 1957b. The effect of alternate freezing and thawing on
the total flora of frozen vegetables. Food Technol. 11:381-383.
International Commission on Microbiological Specifications for Foods (ICMSF). 1980.
Microbial ecology of foods. Volume 1. Factors affecting life and death of microorganisms.
Academic Press, Inc., New York.
King, C. J. 1971. Freeze-drying of foods. Butterworth & Co. (Publishers), Ltd., London.
Krieg, N. R. (ed.). 1984. Bergey’s manua! of systematic bacteriology, vol. l. The Williams
& Wilkins Co., Baltimore.
Marth, E. H. 1973. Behavior of food microorganisms during freeze-preservation. In O.
R. Fennema, W. D. Powrie, and E. H. Marth (eds.), Low-temperature preservation
of foods and living matter, chap. 8. Marcel Dekker, Inc., New York.
Matches, J. R., and J. Liston. 1968. Low temperature growth of Salmonella. J. Food
Sci. 33~641-645.
Michener, H. D., and R. P. Elliot. 1964. Minimum growth temperatures for foodpoisoning,
fecal-indicator, and psychrophilic microorganisms. Adv. Food Res.
13:349-396.
Mossel, D. A. A., M. Jansma, and J. de Waart. 1981. Growth potential of 114 strains of
epidemiologically most common Salmonellae and Arizonae between 3 and 17c. In