References
- Ross T, McMeekin TA. Predictive microbiology: Applications of a square root model. Food Aust. 43: 202-207 (1991)
- Whiting RC. Microbial modeling in foods. Crit. Rev. Food Sci. 35: 467-494 (1995) https://doi.org/10.1080/10408399509527711
-
Barmpalia IM, Koutsoumanis KP, Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 and
$10^{\circ}C$ . Food Microbiol. 22: 205-211 (2005) https://doi.org/10.1016/j.fm.2004.08.003 - Rocourt J, BenEmbarek P, Toyofuku H, Schlundt J. Quantitative risk assessment of Listeria monocytogenes in ready-to-eat foods; the FAO/WHO approach. FEMS Immunol. Med. Mic. 35: 263-267 (2003) https://doi.org/10.1016/S0928-8244(02)00468-6
- Cunningham FE. Shelf life and quality characteristics of poultry parts dipped in potassium sorbate. J. Food Sci. 44: 863-864 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb08522.x
- Jensen JM, Robbins KL, Ryan KL, Homco-Ryan C, McKeith FK, Brewer MS. Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. J. Meat Sci. 63: 501-508 (2003) https://doi.org/10.1016/S0309-1740(02)00111-0
- Mbandi E, Shelef LA. Enhanced inhibition of Listeria monocytogenes and Salmonella enteritidis in meat by combinations of sodium lactate and diacetate. J. Food Protect. 64: 640-644 (2001) https://doi.org/10.4315/0362-028X-64.5.640
- Mbandi E, Shelef LA. Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna. Int. J. Food Microbiol. 76: 191-198 (2002) https://doi.org/10.1016/S0168-1605(02)00026-0
-
Samelis J, Bedie GK, Sofos JN, Belk KE, Scanga JA, Smith GC. Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and estended storage of frankfurtuers at
$4^{\circ}C$ in vacuum packages. J. Food Protect. 65: 299-307 (2002) https://doi.org/10.4315/0362-028X-65.2.299 - Glass KA, Granberg DA, Smith AL, McNamara AM, Hardin M, Mattias J, Ladwig K, Johnson EA. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Protect. 65: 116-123 (2002) https://doi.org/10.4315/0362-028X-65.1.116
- Seman DL, Borger AC, Meyer JD, Hall PA, Milkowski AL. Modeling the growth of Listeria monocytogenes incurred ready-to eat meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J. Food Protect. 65: 651-658 (2002) https://doi.org/10.4315/0362-028X-65.4.651
- Stekelenburg FK. Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures. Food Microbiol. 20: 133-137 (2003) https://doi.org/10.1016/S0740-0020(02)00098-9
- Tompkin RB. Control of Listeria monocytogenes in the food processing environment. J. Food Protect. 65: 709-725 (2002) https://doi.org/10.4315/0362-028X-65.4.709
- Centers for Disease Control and Prevention. Multistage outbreak of listeriosis-United States. MMWR 47: 1117-1118 (1999)
- Centers for Disease Control and Prevention. Multistage outbreak of listeriosis-United States. MMWR 49: 1129-1130 (2000)
- Centers for Disease Control and Prevention. Multistage outbreak of listeriosis-Northeastern United States. MMWR 51: 950-951 (2002)
- Food Safety and Inspection Service. Control of Listeria monocytogenes in ready-to-eat meat and poultry products. Fed. Regist. 68: 34208-34254 (2003)
- Gibson AM, Bratchell N, Roberts TA. Predicting microbial growth: Growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride, and storage temperature. Int. J. Food Microbiol. 6: 155-178 (1988) https://doi.org/10.1016/0168-1605(88)90051-7
- Buchanan RL, Phillips JG. Response surface model for predicting the effects of storage temperature, pH, sodium chloride content, sodium nitrite concentration, and atmosphere on the growth of Listeria monocytogenes. J. Food Protect. 53: 370-376 (1990) https://doi.org/10.4315/0362-028X-53.5.370
- Delignette-Muller ML, Rosso L, Flandrois JP. Accuracy of microbial growth predictions with square root and polynomial models. Int. J. Food Microbiol. 27: 139-146 (1995) https://doi.org/10.1016/0168-1605(94)00158-3
- Stekelenburg FK, Kant-Muermans MLT. Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes. Int. J. Food Microbiol. 66: 197-203 (2001) https://doi.org/10.1016/S0168-1605(00)00521-3
-
Blom H, Nerbrink E, Dainty R, Hagtvedt T, Borch E, Nissen H, Nesbakken T. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at
$4^{\circ}C$ . Int. J. Food Microbiol. 38: 71-76 (1997) https://doi.org/10.1016/S0168-1605(97)00088-3 - Shelef LA, Addala L. Inhibition of Listeria monocytogenes and other bacteria by sodium diacetate. J. Food Safety 14: 103-115 (1994) https://doi.org/10.1111/j.1745-4565.1994.tb00588.x
- Legan JD, Seman DL, Mikowski AL, Hirschey JA, Vandeven MH. Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. J. Food Protect. 67: 2195-2204 (2004) https://doi.org/10.4315/0362-028X-67.10.2195
- Koseki S, Itoh K. Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various storage temperature conditions. J. Food Protect. 64: 1935-1942 (2001) https://doi.org/10.4315/0362-028X-64.12.1935
- Te Giffel MC, Zwietering MH. Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol. 46: 135-149 (1999) https://doi.org/10.1016/S0168-1605(98)00189-5
- Pin C, Sutherland JP, Baranyi J. Validating predictive models of food spoilage organisms. J. Appl. Microbiol. 87: 491-499 (1999) https://doi.org/10.1046/j.1365-2672.1999.00838.x
- Te Giffel MC, Zwietering MH. Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol. 46: 135-149 (1999) https://doi.org/10.1016/S0168-1605(98)00189-5
- Baranyi J, Roberts TA. A dynamic approach to predicting bacterial growth in foods. Int. J. Food Microbiol. 23: 277-294 (1994) https://doi.org/10.1016/0168-1605(94)90157-0
- Eifert JD, Gennings WHC, Duncan SE, Hackney CR. Predictive model with improved statistical analysis of interactive factors affecting growth of Staphylococcus aureus 196E. J. Food Protect. 59: 608-614 (1996) https://doi.org/10.4315/0362-028X-59.6.608
- Fernandez PS, George SM, Sills CC, Peck MW. Predictive model of the effect of CO2, pH, storage temperature, and NaCl on the growth of Listeria monocytogenes. Int. J. Food Microbiol. 37: 37-45 (1997) https://doi.org/10.1016/S0168-1605(97)00043-3
- McClure PJ, Blackburn CW, Cole MB, Curtis PS, Jones JE, Legan JD, Ogden ID, Peck MW, Roberts TA, Sutherland JP, Walker SJ. Modeling the growth, survival, and death of microorganism in foods: The UK food micromodel approach. Int. J. Food Microbiol. 23: 265-275 (1994) https://doi.org/10.1016/0168-1605(94)90156-2
- Olmez HK, Aran N. Modeling the growth kinetics of Bacillus cereus as a function of storage temperature, pH, sodium lactate, and sodium chloride concentrations. Int. J. Food Microbiol. 98: 135-143 (2005) https://doi.org/10.1016/j.ijfoodmicro.2004.05.018
- Martinez I, Rorvik LM, Brox V, Lassen J, Seppola M, Gram L, Fonnesbech-Vogel B. Genetic variability among isolates of Listeria monocytogenes from food products, clinical samples, and processing environments, estimated by RAPD typing. Int. J. Food Microbiol. 84: 285-297 (2003) https://doi.org/10.1016/S0168-1605(02)00423-3
- Oscar TP. Response surface models for effects of storage temperature, pH, and previous growth pH on growth kinetics of Salmonella Typhimurium on cooked ground chicken breast. J. Food Protect. 62: 106-111 (1999) https://doi.org/10.4315/0362-028X-62.2.106