References

1. Caplice, E. and Fitzgerald, G.F., Food fermentations: role of microorganisms in food production and preservation, Int. J. Food Microbiol., 50, 131-149, 1999.

2. Lee, C.-H., Fermentation Technology in Korea, Korea University Press, Seoul, Korea, 2001, pp. 23-71.

3. Ross, R.P., Morgan, S., and Hill, C., Preservation and fermentation: past, present and future, Int. J. Food Microbiol., 79, 3-16, 2002.

4. DeVuyst, L. and Vandamme, E.J., Antimicrobial Potential of Lactic Acid Bacteria. Bacteriocins of Lactic acid Bacteria, Blackie Academic and Professional, London, 1994, pp. 91-142.

Holzapfel, W.H., Geisen, R., and Schillinger, U., Biological preservation of foods with reference to protective cultures, bacteriocins, and food-grade enzymes, Int. J. Food Microbiol., 24, 343-362, 1995.

Vescovo, M., Torriani, S.,Orsi, C., Macchiarlol, F., and Scolari, G., Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables, J. Appl. Bacteriol., 81, 113-119, 1996.

Breidt, F. and Fleming, H.P., Modeling the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth, Appl. Environ. Microbiol., 64, 3159-3165, 1998.

Harp, E. and Gilliland, S.E., Evaluation of a selected strain of Lactobacillus delbrueckii subsp. lactis as a biological control agent for pathogens on fresh-cut vegetables stored at 7C, J. Food Prot., 66, 1013-1018, 2003. Lund, B.M., Ecosystems in vegetable foods. J. Appl. Bacteriol. Symp. Suppl., 73, 115S-126S, 1992.

Nguyen-the, C. and Carlin, F., The microbiology of minimally processed fresh fruits and vegetables, Crit. Rev. Food Sci. Nutri., 34, 371-401, 1994. Fleming, H.P., Etchells, J.L., and Costilow, R.N., Microbial inhibition by an isolate of Pediococcus from cucumber brines, Appl. Microbiol., 30, 1040-1042, 1975.

Beuchat, L.R., Pathogenic microorganisms associated with fresh produce, J. Food Prot., 59, 204-216, 1996.

Beuchat, L.R., Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables, Microb. Infec., 4, 413-423, 2002. Brackett, R.E., Incidence, contributing factors, and control of bacterial pathogens in produce, Postharvest Biol. Technol., 15, 305-311, 1999. Taormina, P.J. and Beuchat, L.R., Behavior of enterohemorrhagic Escherichia coli O157:H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals, J. Food Prot., 62, 850-856, 1999. Kurdziel, A.S., Wilkinson, N., Langton, S., and Cook, N., Survival of poliovirus on soft fruit and salad vegetables, J. Food Prot., 64, 706-709, 2001. Mukherjee, A., Speh, D., Dyck, E., and Diez-Gonzalez, F., Pre-harvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157:H7 in organic and conventional produce grown by Minnesota farmers, J. Food Prot., 67, 894-900, 2004.

McMahon, M.A.S. and Wilson, I.G., The occurrence of enteric pathogens and Aeromonas species in organic vegetables, Int. J. Food Microbiol., 70, 155-162, 2001.

Johannessen, G.S., Froseth, R.B., Solemdal, L., Jarp, J., Wasteson, Y., and Rorvik, L.M., Influence of bovine manure as fertilizer on the bacteriological quality of organic iceberg lettuce, J. Appl. Microbiol., 96, 787-794, 2004. Reina, L.D., Fleming, H.P., and Breidt, F., Bacterial contamination of cucumber fruit through adhesion, J. Food Prot., 65, 1881-1887, 2002. Ukuku, D.O. and Fett, W.F., Relationship of cell surface charge and hydrophobicity to strength of attachment of bacteria to cantaloupe rind, J. Food Prot,. 65, 1093-1099, 2002.

Kumar, C.G. and Anand, S.K., Significance of microbial biofilms in food industry: a review, Int. J. Food Microbiol., 42, 9-27, 1998. Bower, C.K. and Daeschel, M.A., Resistance responses of microorganisms in food environments, Int. J. Food Microbiol., 50, 33-34, 1999.

24. Sapers, G.M., Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products, Food Technol. Biotechnol., 39, 305-311, 2001.

25. Blackman, I.C. and Frank, J.F., Growth of Listeria monocytogenes as a biofilm on various food-processing surfaces, J. Food Prot., 59, 827-831, 1996.

26. Hood, S.K. and Zottola, E.A., Isolation and identification of adherent Gram-negative microorganisms from four meat-processing facilities, J. Food Prot., 60, 1135-1138, 1997.

27. Reina, L.D., Fleming, H.P., and Humphries, E.G., Microbiological control of cucumber hydrocooling water with chlorine dioxide, J. Food Prot., 58, 541-546, 1995.

28. Buchanan, R.L., Edelson, G., Miller, R.L., and Sapers, G.M., Contamination of intact apples after immersion in an aqueous environment containing Escherichia coli O157:H7, J. Food Prot., 62, 444-450, 1999.

29. Riordan, D.C.R., Sapers, G.M., Hankinson, T.R., Magee, M., Matttrazzo, A.M., and Annous, B.A., A study of U.S. orchards to identify potential sources of Escherichia coli O157:H7, J. Food Prot., 64, 1320-1327, 2001.

30. Daeschel, M.A. and Fleming, H.P., Entrance and growth of lactic acid bacteria in gas-exchanged, brined cucumbers, Appl. Environ. Microbiol., 42, 1111-1118, 1981.

31. Seo, K.H. and Frank, J.F., Attachment of Escherichia coli O157:H7 to lettuce leaf surface and bacterial viability in response to chlorine treatment as demonstrated by confocal scanning laser microscopy, J. Food Prot., 62, 3-9, 1999.

32. Takeuchi, K. and Frank, J.F., Penetration of Escherichia coli O157:H7 into lettuce tissues as affected by inoculum size and temperature and the effect of chlorine treatment on cell viability, J. Food Prot., 63, 434-440, 2000.

33. Hintlian, C.B. and Hotchkiss, J.H., Comparative growth of spoilage and pathogenic organisms on modified atmosphere-packaged cooked beef, J. Food Prot, 50, 218-223, 1987.

34. Hao, Y.-Y. and Brackett, R.E., Influence of modified atmosphere on growth of vegetable spoilage bacteria in media, J. Food Prot., 56, 223-228, 1993.

35. Bennik, M.H., Smid, E.J., Rombouts, F.M., and Gorris, L.G.M., Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen, Food Microbiol., 12, 509-519, 1995.

36. Francis, G.A., Thomas, C., and O'Beirne, D., The microbiological safety of minimally processed vegetables, Int. J. Food Sci. Technol., 34, 1-22, 1999.

37. Gilliland, S.E. and Speck, M.L., Inhibition of psychrotrophic bacteria by lactobacilli and pediococci in nonfermented refrigerated foods, J. Food Sci., 40, 903-905, 1975.

38. Raccach, M., Baker, R.C., Regenstein, J.M., and Mulnix, E.J., Potential application of microbial antagonism to extended storage stability of a flesh type food, J. Food Sci., 44, 43-46, 1979.

39. Breidt, F. and Fleming, H.P., Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables, Food Technol., 51, 44-51, 1997.

40. Vescovo, M., Orsi, C., Scolari, G., and Torriani, S., Inhibitory effect of selected lactic acid bacteria on microflora associated with ready-to-use vegetables, Lett. Appl. Microbiol., 21, 121-125, 1995.

Marshall, D.L. and Schmidt, R.H., Growth of Listeria monocytogenes at 10°C in milk pre-incubated with selected pseudomonads, J. Food Prot., 51, 277-282, 1989.

Freedman, D.J., Kondo, J.K., and Willrett, D.L., Antagonism of food-borne bacteria by Pseudomonas spp.: a possible role for iron, J. Food Prot., 52, 484-489, 1989.

Janisiewicz, W.J., Conway, W.S., and Leverentz, B., Biological control of postharvest decays of apple can prevent growth of Escherichia coli O157:H7 in apples, J. Food Prot., 62, 1372-1375, 1999.

Liao, C.-H. and Fett, W.F., Analysis of native microflora and selection of strains antagonistic to human pathogens on fresh produce, J. Food Prot., 64, 1110-1115, 2001.

Del Campo, J., Carlin, F., and Nguyen-The, C., Effects of epiphytic Entero-bacteriaceae and pseudomonads on the growth of Listeria monocytogenes in a model media, J. Food Prot., 64, 721-724, 2001.

Schuenzel, K.M. and Harrison, M.A., Microbial antagonists of foodborne pathogens on fresh minimally processed vegetables, J. Food Prot., 65, 1909-1915, 2002.

Cheng, C.-M., Doyle, M.P., and Luchansky, J.B., Identification of Pseudomonas fluorescens strains isolated from raw pork and chicken that produce siderophores antagonistic towards foodborne pathogens, J. Food Prot., 58, 1340-1344, 1995.

Simon, N., Coulanges, V., Andre, P., and Vidon, D.J.M., Utilization of exogenous siderophores and natural catechols by Listeria monocytogenes, Appl. Environ. Microbiol., 61, 1643-1645, 1995.

Buchanan, R.L. and Bagi, L.K., Microbial competition: effect of Pseudomonas fluorescens on the growth of Listeria monocytogenes, Food Microbiol., 16, 523-529, 1999.

Leistner, L. and Gorris, L.G.M., Food preservation by hurdle technology, Trends Food Sci. Technol., 6, 41-46, 1995.

Fleming, H.P., Kyung, K.H., and Breidt, F., Vegetable fermentations, in Biotechnology, Rehm, H.J. and Reed, G., Eds., VCH Publishers, New York, 1995, pp. 629-661.

Pederson, C.S. and Albury, M.N., The Sauerkraut Fermentation, New York State Agr. Expt. Sta. Technical Bulletin 824, Geneva, New York, 1969. Buckenhuskes, H.J., Fermented Vegetables. Food Microbiology, Fundamentals and Frontiers, Doyle, M.P., Beuchat, L.R., and Montville, T.J., Eds., American Society for Microbiology, Washington D.C., 1997, pp. 595-609. McDonald, L.C., Fleming, H.P., and Hassan, H.M., Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum, Appl. Environ. Microbiol., 56, 2120-2124, 1990.

Gottschalk, G., Bacterial Metabolism, 2nd ed., Springer-Verlag, New York, 1986, pp. 208-282.

McFeeters, R.F. and Chen, K.-H., Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Compounds which serve as electron acceptors, Food Microbiol., 3, 73-81, 1986. McFeeters, R.F., Fleming, H.P., and Daeschel, M.A., Malic acid degradation and brined cucumber bloating, J. Food Sci., 49, 999-1002, 1984.

58. Lindgren, S.E. and Dobrogosz, W.J., Antagonistic activities of lactic acid bacteria in food and feed fermentations, FEMS Microbiol. Rev., 87, 146— 164, 1990.

59. Ray, B., Cells of lactic acid bacteria as food biopreservatives, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M., Eds., CRC Press, Boca Raton, FL, 1992, pp. 81-101.

60. Vandenberg, P.A., Lactic acid bacteria, their metabolic products and interference with microbial growth, FEMS Microbiol. Rev., 12, 221-238, 1993.

61. Adams, M.R. and Nicolaides, L., Review of the sensitivity of different foodborne pathogens to fermentation, Food Control, 8, 227-239, 1997.

62. Bell, T.A. and Etchells, J.L., Sugar and acid tolerance of spoilage yeasts from sweet-cucumber pickles, Food Technol., 6, 468-472, 1952.

63. Campbell-Platt, G. and Anderson, K.G., Pickles, Sauces and Salad Products, Food Industries Manual, Van Nostrand-Reinhold, Ranken, MD, 1988.

64. Fleming, H.P., Thompson, R.L., and McFeeters, R.F., Firmness retention in pickled peppers as affected by calcium chloride, acetic acid, and pasteurization, J. Food Sci, 58, 325-330, 356, 1993.

65. Monroe, R.J., Etchells, J.L., Pacilio, J.C., Borg, A.F., Wallace, D.H., Rogers, M.P., Turney, L.J., and Schoene, E.S., Influence of various acidities and pasteurizing temperatures on the keeping quality of fresh-pack dill pickles, Food Technol., 23, 71-77, 1969.

66. CDC, Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice: British Columbia, California, Colorado, and Washington, Morb. Mortal. Weekly Rep., 45, 975, 1996.

67. CDC, Outbreak of Salmonella serotype muenchen infections associated with unpasteurized orange juice: United States and Canada, Morbid. Mortal. Weekly Rep., 48, 582-585, 1999.

68. Hsin-Yi, C. and Chou, C.-C., Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk product, Int. J. Food Microbiol., 70, 189-195, 2001.

69. Krebs, H.A., Wiggins, D., and Stubbs, M., Studies on the mechanism of the antifungal action of benzoate, Biochem. j., 214, 657-663, 1983.

70. Diez-Gonzalez, F. and Russell, J.B., The ability of Escherichia coli O157:H7 to decrease its intracellular pH and resist the toxicity of acetic acid, Microbiology, 143, 1175-1180, 1997.

71. Stratford, M. and Anslow, P.A., Evidence that sorbic acid does not inhibit yeast as a classic ''weak acid preservative'', Lett. Appl. Microbiol., 27, 203-206, 1998.

72. Alakomi, H. L., Dkytta, E., Saarela, M., Mattila-Sandholm, T., Latva-Kala, K., and Helander, I.M., Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane, Appl. Environ. Microbiol., 66, 2001-2005, 2000.

73. Ito, K.A., Chen, J.K., Lerke, P.A., Seeger, M.L., Unverferth, J.A., Effect of acid and salt concentration on the growth of Clostridium botulinum spores, Appl. Environ. Microbiol., 32, 121-124, 1976.

74. Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A., and Smith, G.C., Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli O157:H7 in beef carcass wash water and on model equipment surfaces, Food Microbiol., 20, 651-660, 2003.

Duffy, S. and Schaffner, D.W., Modeling the survival of Escherichia coli O157:H7 in apple cider using probability distribution functions for quantitative risk assessment, J. Food Prot., 64, 599-605, 2001.

Tsai, Y.-W. and Ingham, S.C., Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments, J. Food Prot., 60, 751-755, 1997. Brudzinski, L. and Harrison, M.A., Influence of incubation conditions on survival and acid tolerance response of Escherichia coli O157:H7 and non-O157:H7 isolates exposed to acetic acid, J. Food Prot., 61, 542-546, 1998. McKellar, R.C. and Lu, X., A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt, J. Food Prot., 64, 1922-1928, 2001.

Breidt, F., Hayes, J.S., and McFeeters, R.F., The independent effects of acetic acid and pH on the survival of Escherichia coli O157:H7 in simulated acidified pickle products, J. Food Prot., 67, 12-18, 2004.

Doyle, M.P., Escherichia coli O157:H7 and its significance in foods, Int. J. Food Microbiol., 12, 289-302, 1991.

Griffin, P.M. and Tauxe, R.V., The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. coli and the associated hemolytic uremic syndrome, Epidemiol. Rev. 13, 60-98, 1991. O'Driscoll, B., Gahan, C.G.M., and Hill, C., Adaptive acid tolerance response in Listeria monocytogenes: isolation of an acid-tolerant mutant which demonstrates increased virulence, Appl. Environ. Microbiol., 62, 1693-1698, 1996.

Castanie-Cornet, M.-P., Penfound, T.A., Smith, D., Elliptt, J.F., and Foster, J.W., Control of acid resistance in Escherichia coli, J. Bacteriol., 181, 3525-3535,

Organic Gardeners Composting

Organic Gardeners Composting

Have you always wanted to grow your own vegetables but didn't know what to do? Here are the best tips on how to become a true and envied organic gardner.

Get My Free Ebook


Post a comment