References
- Kim, H. J., Song, B. S., Kim, J. H., Choi, J., Lee, J. W., Jo, C., and Byun, M. W. Application of gamma irradiation for the microbiological safety of sliced cheddar cheese. J. Radiat. Ind. 1, 15-19 (2007).
- Jo, C., Kim, H. J., Kim, D. H., Lee, W. K., Ham, J. S., and Byun, M. W. Radiation sensitivity of selected pathogens in ice cream. Food Control. 18, 859-865 (2007). https://doi.org/10.1016/j.foodcont.2006.04.011
- Tekinsen, K. K. and Ozdemir, Z. Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese. Food Control. 17, 707-711 (2006). https://doi.org/10.1016/j.foodcont.2005.04.007
- KFDA (Korea Food and Drug Administration) Status of food poisoning outbreaks in Korea. Available at: http://fm.kfda.go. kr. Accessed on March 23, 2013 (2013).
- Dinges, M. M., Orwin, M., and Schlievert, P. M. Exotoxins of Staphylococcus aureus. Clin. Microbiol. Rev. 13, 16-34 (2000). https://doi.org/10.1128/CMR.13.1.16-34.2000
- Glass, K. and Doyle, E. M. Safety of processed cheese: A review of the scientific literature. Available at: http://fri.wisc. edu/docs/pdf/ProcCheese.pdf. Accessed on December 5, 2012 (2005).
- Tirado, C. and Schimdt, K. WHO surveillance program for control of foodborne infections and intoxication: preliminary results and trends across greater Europe. World Health Organization. J. Infect. 43, 80-84 (2001).
- Wieneke, A. A., Roberts, D., and Gilbert, R. J. Staphylococcal food poisoning in the United Kingdom 1969-90. Epidemiol. Infect. 110, 519-531 (1993). https://doi.org/10.1017/S0950268800050949
- Haran, K., Gooden, S. M., Boxrud, D., Jawahir, S., Bender, J. B., and Sreevatsan, S. Prevalence and characterization of Staphylococcus aureus, including methicillin-resistant Staphylococcus aureus, isolated from bulk tank milk from Minnesota dairy farms. J. Clin. Microbiol. 50, 688-695 (2011).
- Zinke, C., Winter, M., Mohr, E., and Kromker, V. Occurrence of methicillin-resistant Staphylococcus aureus in cheese produced in German farm-dairies. Adv. Microbiol. 2, 629-633 (2011).
- FDAP (Food and Drug Administration Philippines). Revised Guidelines for the Assessment of Microbiological Quality of Processed Foods. Available from: http://www.fda.gov.ph/ attachments/article/17218/FC2013-010.pdf. Accessed on November 13, 2012 (2013).
- JETRO (Japan External Trade Organization). Specifications and standards for foods, food additives, etc. under the food sanitation act (Abstract) 2010. Available at: http://www.jetro. go.jp/en/reports/regulations/pdf/foodext2010e.pdf. Accessed on November 10, 2012 (2011).
- MPI (Ministry for Primary Industries). Microbiological Reference Criteria for Food. Available at: http://www.foodsafety. govt.nz/elibrary/industry/microbiological_referenceguide_ assess.pdf. Accessed on November 10, 2012 (1995).
- QIA (Animal, Plant and Fisheries Quarantine and Inspection Agency) Standard for livestock product processing ingredients. pp. 14, 35-36 (2011).
- Varga L. Microbiological quality of commercial dairy products In: Communicating Current Research and Educational Topics and Trends in Applied Microbiology. Mendez-Vilas A. (ed) Formatex Research Center, Badajoz. pp. 487-494 (2007).
- Coroller, L., Guerrot, V., Huchet, V., Le Marc, Y., Mafart, P., Sohier, D., and Thuault, D. Modelling the influence of single acid and mixture on bacterial growth. Int. J. Food Microbiol. 100, 167-178 (2005). https://doi.org/10.1016/j.ijfoodmicro.2004.10.014
- Van Impe, J. F., Posche,t F., Geeraerd, A. H., and Vereecken, K. M. Towards a novel class of predictive microbial growth models. Int. J. Food Microbiol. 100, 97-105 (2005). https://doi.org/10.1016/j.ijfoodmicro.2004.10.007
- Lihono, M. A., Mendonca, A. F., Dickson, J. S., and Dixon, P. M. A predictive model to determine the effects of temperature, sodium pyrophosphate, and sodiuchloride on thermal inactivation of starved Listeria monocytogenes in pork slurry. J. Food Prot. 66, 1216-1221 (2003).
- Xanthiakos, K., Simos, D., Angelidis, A. S., Nychas, G. J., and Koutsoumanis, K. Dynamic modeling of Listeria monocytogenes growth in pasteurized milk. J. Appl. Microbil. 100, 1289-1298 (2006). https://doi.org/10.1111/j.1365-2672.2006.02854.x
- Baranyi, J. and Roberts T. A. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277- 294 (1994). https://doi.org/10.1016/0168-1605(94)90157-0
- McClure, P. J., Beaumont, A. L., Sutherland, J. P., and Roberts, T. A. Predictive modeling of growth of Listeria monocytogenes: the effects on growth of NaCl, pH, storage temperature and sodium nitrate. Int. J. Food Microbiol. 34, 221-232 (1997). https://doi.org/10.1016/S0168-1605(96)01193-2
- Lee, J., Skandamis, P., Park, A., Yoon, H., Hwang, I. G., Lee, S. H., Cho, J. I., Yoon, Y. Development of mathematical models to predict Staphylococcus aureus growth in sauces under constant and dynamic temperatures. Food Sci. Technol. Res. 19, 331-335 (2013). https://doi.org/10.3136/fstr.19.331
- Dengremont, E. and Membre, J. M. Statistical approach for comparison of the growth rates of five strains of Staphylococcus aureus. Appl. Environ. Microbiol. 61, 4389-4395 (1995).
- Oscar, T. Validation of lag time and growth rate models for Salmonella Typhimurium: acceptable prediction zone method. J. Food Sci. 70, M129-M137 (2005). https://doi.org/10.1111/j.1365-2621.2005.tb07103.x
Cited by
- Kinetic behaviour of Staphylococcus aureus on cheese as a function of water activity and temperature vol.82, pp.01, 2015, https://doi.org/10.1017/S0022029914000569