正在加载图片...
Chapter one:Introduction 17 Galvez,A.Abriouel,H.Lopez,R.L,and Ben,O.N. 2052% Gauthier,R.2005.Organic acids and essential oils,a realistic alten native to wth moters in poultry.I Forum Inte t2005, ,14R157 Geornaras,L Belk,K.E.Scanga,J.A.,Kendall,P.A.Smith,G.C.and Sofos,J.N. 2005.Post-processing antimicrobial treatments to control Listeria monocyto- bologna and ham stordd Food Protection 68:991-998 Harty,D.W.S. Oakey,H.]Patrikak 11 potential of lacto- Levine,A A.,and A beliovich,H. 004.B cid,a weak organ acid path pr 70:44494457. Hsiao,C.P.and Siebert,K.J.1999.Modeling the inhibitory effects of organic acids on bacteria.International Journal of Food Microbiology 47:189-201. Jordan,K.N.,Oxford,L and O'Byrne,C.P.1999.Survival of low-pH stress by hia coli O157:H7:C rrelation between alterations in the d acid tolerance.Applted and Juneja,V.K. and T cula organic a eddi,H.2004.Inhibitory effects of cid salts marinated ground turkey breast.Inte 93:155-163 Kamm,B.and Kamm,M.2004.Principles of biorefineries.Applied Microbiology and Biotechnology 64:137-145. s ticides and Food and Beverage.Report C lishe October 2001.http://www.bccresearch.com.(Accessed November 15, Legu el I and Mafart P 2001 Modelir of nH and cid on thermal inactivation of Bacillus od Microbiology 63:29-34. r.S..Widdowson,M.A.,Feilchenfeldt,J.,Egg er R and Streuli R A 2007.Norovirus outbreak in a district general hospital-New strain identi- fied.Swiss Medical Weekly 137:57-61. Macfarlane,R.2002 Integrating the consumer interest in food safety:The role of facto 65-80. Marin,S. ana,M.,Rubinat, anchis,V.,and Ramos,A.J.2003.Efficacy ith 7251-258 Martinez,G.M.and Banados,F.2004.Impact of EU legislation on Chile oreanic exports Food Policy :1-14. ic product certification Marz,U.2000.World markets for fermentation ingredients.Food and Beverage Publications.Report Code FOD020A,Published February 2000.http://www. bccresearch.com.(Accessed July 29,2006). Chapter one: Introduction 17 Galvez, A., Abriouel, H., Lopez, R.L., and Ben, O.N. 2007. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology 120:51–70. Gauthier, R. 2005. Organic acids and essential oils, a realistic alternative to anti￾biotic growth promoters in poultry. I Forum Internacional de avicultura 17–19 August 2005, pp. 148–157. Geornaras, I., Belk, K.E., Scanga, J.A., Kendall, P.A., Smith, G.C., and Sofos, J.N. 2005. Post-processing antimicrobial treatments to control Listeria monocyto￾genes in commercial vacuum-packaged bologna and ham stored at 10 degrees C. Journal of Food Protection 68:991–998. Harty, D.W.S., Oakey, H.J., Patrikakis, M., et al. 1994. Pathogenic potential of lacto￾bacilli. International Journal of Food Microbiology 24:179–189. Hazan, R., Levine, A., and Abeliovich, H. 2004. Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae. Applied and Environmental Microbiology 70:4449–4457. Hsiao, C.P. and Siebert, K.J. 1999. Modeling the inhibitory effects of organic acids on bacteria. International Journal of Food Microbiology 47:189–201. Jordan, K.N., Oxford, L., and O’Byrne, C.P. 1999. Survival of low-pH stress by Escherichia coli O157:H7: Correlation between alterations in the cell enve￾lope and increased acid tolerance. Applied and Environmental Microbiology 65:3048–3055. Juneja, V.K. and Thippareddi, H. 2004. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. International Journal of Food Microbiology 93:155–163. Kamm, B. and Kamm, M. 2004. Principles of biorefineries. Applied Microbiology and Biotechnology 64:137–145. Kroll, D. 2001. The growing food testing business: Highlighting pathogens, pes￾ticides and GMOs. Food and Beverage. Report Code FOD011C, Published October 2001. http://www.bccresearch.com. (Accessed November 15, 2006). Leguerinel, I. and Mafart, P. 2001. Modeling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. International Journal of Food Microbiology 63:29–34. Leuenberger, S., Widdowson, M.A., Feilchenfeldt, J., Egger, R., and Streuli, R.A. 2007. Norovirus outbreak in a district general hospital—New strain identi￾fied. Swiss Medical Weekly 137:57–61. Macfarlane, R. 2002. Integrating the consumer interest in food safety: The role of science and other factors. Food Policy 27:65–80. Marín, S., Abellana, M., Rubinat, M., Sanchis, V., and Ramos, A.J. 2003. Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH. International Journal of Food Microbiology 87:251–258. Martinez, G.M. and Bañados, F. 2004. Impact of EU organic product certification legislation on Chile organic exports. Food Policy 29:1–14. Marz, U. 2000. World markets for fermentation ingredients. Food and Beverage Publications. Report Code FOD020A, Published February 2000. http://www. bccresearch.com. (Accessed July 29, 2006)
<<向上翻页向下翻页>>
©2008-现在 cucdc.com 高等教育资讯网 版权所有