Bibliografía de Ecología Microbiana

Nº AUTORES AÑO TITULO PUBLICACIÓN
01 Bryan Salvage 2001 OZONO: WILL NEWLY APPROVED OZONE CATCH ON IN THE MEAT, POULTRY INDUSTRIES? FSNET
02 Marc Sautour, Philippe Dantigny, Charles Divies, Maurice Bensoussan 2001 A temperature-type model for describing the relationship between fungal growth and water activity Int. J. Food Microbiol. 67: 63-69
03 L. Rosso, T.P. Robinson 2001 A cardinal model to describe the effect of water activity on the growth of moulds Int. J. Food Microbiol. 63: 265-273
04 M. A. Khadre and A. E. Yousef 2001 Sporicidal action of ozone and hydrogen peroxide: a comparative study Int. J. Food Microbiol. 71: 131-138
05 I. M. Helander, E. -L. Nurmiaho-Lassila, R. Ahvenainen, J. Rhoades and S. Roller 2001 Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria Int. J. Food Microbiol. 71: 235-244
06 Jennifer Cleveland, Thomas J. Montville, Ingolf F. Nes and Michael L. Chikindas 2001 Bacteriocins: safe, natural antimicrobials for food preservation Int. J. Food Microbiol. 71: 1-20
07 Y. Onoue, M. Mori 1997 Amino acid requirementes for the growth and enterotoxin production by staphylococcus aureus in chemically defined media Int. J. Food Microbiol. 36:77-82
08 S. Marin, V. Sanchis, A.J. Ramos, N. Magan 1998 Effect of water activity on hydrolytic enzyme production by Fusarium moniliforme Fusarium proliferatum during colonisation of maize Int. J. Food Microbiol. 42: 185-194
09 A.J. Ramos, N. Labernia, S. Marin, V. Sanchis, N. Magan 1998 Effect of water activity and temperature on growth and ochratoxin production by three strains of Aspergillus ochraceus on a barley extract medium and on barley grains Int. J. Food Microbiol. 44:133-140
10 S. Marin, V. Sanchis, F. Arnau, A.J. Ramos, N. Magan 1998 Colonisation and competitiveness of Aspergillus and Penicillium species on maize grain in the presence of Fusarium moniliforme and Fusarium proliferatum Int. J. Food Microbiol. 45: 107-117
11 Michael G. Ganzle, Sigrid Weber, Walter P. Hammes 1999 Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins Int. J. Food Microbiol. 46: 207-217
12 Lubomir Valik, Jozsef Baranyi, Friedrich Gorner 1999 Predicting fungal growth: the effect of water activity on Penicillium roqueforti Int. J. Food Microbiol. 47: 141-146
13 Graham H. Fleet 1999 Microorganisms in food ecosystems Int. J. Food Microbiol. 50: 101-117
14 Tjakko Abee , Jeroen A. Wouters 1999 Microbial stress response in minimal processing Int. J. Food Microbiol. 50:65-91
15 C.K Bower, M.A. Daeschel 1999 Resistance responses of microorganisms in food environments Int. J. Food Microbiol. 50: 33-44
16 S. Brul, P. Coote 1999 Preservative agents in foods: Mode of action and microbial resistance mechanisms Int. J. Food Microbiol. 50: 1-17
17 Karl McDonald, Da-Wen Sun 1999 Predictive food microbiology for the meat industry: a review Int. J. Food Microbiol. 52:1-27
18 N.J. Russell, M. Colley, R.K. Simpson, A.J. Trivett, R.I. Evans 2000 Mechanism of action of pulsed high electric field (PHEF) on the membranes of food-poisoning bacteria is an ‘all-or-nothing’ effect Int. J. Food Microbiol. 55: 133-136
19 Thomas A. McMeekin, Kirsty Presser, David Ratkowsky, Thomas Ross, Mark Salter, Suwunna Tienungoon 2000 Quantifying the hurdle concept by modelling the bacterial growth no growth interface Int. J. Food Microbiol. 55:93-98
20 M. Blaszyk, G. Blank, R. Holley & J. Chong 1998 Reduced water activity during sporogenesis in selected penicillia: impact on spore quality Food Res. Int. 31: 503-509
21 Mónica Molina, Leda Giannuzzi 1999 Combined effect of temperature and propionic acid concentration on the growth of Aspergillus parasiticus Food Res. Int. 32: 677-682
22 Henrike H. Wemekamp-Kamphuis, Andreas K. Karatzas, Jeroen A. Wouters, and Tjakko Abee 2002 Enhanced Levels of Cold Shock Proteins in Listeria monocytogenes LO28 upon Exposure to Low Temperature and High Hydrostatic Pressure Appl. Environ. Microbiol. 68: 456-463.
23 Rolf Bos, Henny C. van der Mei, Henk J. Busscher 1999 Physico-chemistry of initial microbial adhesive interactions - its mechanisms and methods for study FEMS Microbiology Reviews 23, 179-230
24 Dietrich Knorr 1999 Novel approaches in food-processing technology: new technologies for preserving foods and modifying function Current Opinion in Biotechnology, 10:485–491
25 Lothar LEISTNER y Leon G.M. GORRIS 1997 FOOD PRESERVATION BY COMBINED PROCESSES FLAIR Concerted Action No. 7, Subgroup B
26 J. Grant Burgess, Elizabeth M. Jordan, Migena Bregu, Andrew Mearns-Spragg, Kenneth G. Boyd 1999 Microbial antagonism: a neglected avenue of natural products research Journal of Biotechnology 70, 27–32
27 Thomas Nyström 1999 Starvation, cessation of growth and bacterial aging Current Opinion in Microbiology 2:214–219
28 Robert J Palmer Jr and Claus Sternberg 1999 Modern microscopy in biofilm research: confocal microscopy and other approaches Current Opinion in Biotechnology, 10:263–268
29 Leslie A Pratt and Roberto Kolter 1999 Genetic analyses of bacterial biofilm formation Current Opinion in Microbiology, 2:598–603
30 Francisco Diez-Gonzalez 1 and James B. Russell 1997 The ability of Escherichia coli O157: H7 to decrease its intracellular pH and resist the toxicity of acetic acid Microbiology, 143, 1175–1180
31 Graham H. Fleet 1999 Microorganisms in food ecosystems International Journal of Food Microbiology 50, 101–117
32 S. Brul , P. Coote 1999 Review. Preservative agents in foods. Mode of action and microbial resistance mechanisms International Journal of Food Microbiology 50, 1–17
33 S. Roller 1999 Physiology of food spoilage organisms International Journal of Food Microbiology 50, 151–153
34 Tjakko Abee , Jeroen A. Wouters 1999 Microbial stress response in minimal processing International Journal of Food Microbiology 50, 65–91
35 Lothar Leistner 2000 Review. Basic aspects of food preservation by hurdle technology International Journal of Food Microbiology 55, 181–186
36 Joseph B McCormick 1998 Epidemiology of emerging/re-emerging antimicrobial-resistant bacterial pathogens Current Opinion in Microbiology, 1:125–129
37 C.K Bower, M.A. Daeschel 1999 Resistance responses of microorganisms in food environments International Journal of Food Microbiology 50, 33–44
38 Margaret A. Davis, Dale D. Hancock, Thomas E. Besser, Daniel H. Rice, John M. Gay, Clive Gay, Lynne Gearhart, and Ronald DiGiacomo 1999 Changes in Antimicrobial Resistance among Salmonella enterica Serovar Typhimurium Isolates from Humans and Cattle in the Northwestern United States, 1982–1997 Emerging Infectious Diseases Vol. 5 (6)
39 Elke Y. Wuytack, Ann M.J. Diels, Chris W. Michiels 2002 Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure Int. J. Food Microbiol. 77: 205-212
40 Kimon A. G. Karatzas and Marjon H. J. Bennik 2002 Listeria monocytogenes Scott A Isolate with High Tolerance towards High Hydrostatic Pressure Appl. Environ. Microbiol. 68: 3183-3189.
41 Lone Gram, Lars Ravn, Maria Rasch, Jesper Bartholin Bruhn, Allan B. Christensen and Michael Givskov 2002 Food spoilage¯¯interactions between food spoilage bacteria Int. J. Food Microbiol. 78: 79-97
42 R. Paul Ross, S. Morgan and C. Hill 2002 Preservation and fermentation: past, present and future Int. J. Food Microbiol. 79:3-16
43 Nicholas J. Russell 2002 Bacterial membranes: the effects of chill storage and food processing. An overview Int. J. Food Microbiol. 79: 27-34
44 Panagiotis N. Skandamis and George-John E. Nychas 2002 Preservation of fresh meat with active and modified atmosphere packaging conditions Int. J. Food Microbiol. 79: 35-45
45 Stanley Brul, Peter Coote, Suus Oomes, Femke Mensonides, Klaas Hellingwerf and Frans Klis 2002 Physiological actions of preservative agents: prospective of use of modern microbiological techniques in assessing microbial behaviour in food preservation Int. J. Food Microbiol. 79: 55-64
46 Martin Adams and Robert Mitchell 2002 Fermentation and pathogen control: a risk assessment approach Int. J. Food Microbiol. 79: 75-83
47 M.Hugas, M.Garriga, J.M.Monfort 2002 New mild technologies in meat processing:high pressure as a model technology Meat Sci.62: 359-371
48 Comisión Europea   Propuesta de REGLAMENTO DEL PARLAMENTO EUROPEO Y DEL CONSEJO sobre los aromas de humo utilizados o destinados a ser utilizados en los productos alimenticios o en su superficie COM(2002)400 15.7.2002
49 Carol Ottley 2002 Nutritional effects of new processing technologies Trends in Food Science and Technology 11: 422-425
50 Eyal Shimoni and Theodore P. Labuza 2002 Modeling pathogen growth in meat products: future challenges Trends in Food Science and Technology 11: 394-402
51 David A. Stahl and James Tiedje 2002 "Microbial Ecology and Genomics: A Crossroads of Opportunity ASM
52 Alexander O. Gill and Richard A. Holley 2003 Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C Int. J. Food Microbiol. 80: 251-259
53 Seiji Noma and Isao Hayakawa 2003 Barotolerance of Staphylococcus aureus is increased by incubation at below 0 °C prior to hydrostatic pressure treatment Int. J. Food Microbiol. 80: 261-264
54 Melissa A. Gock, Ailsa D. Hocking, John I. Pitt and Peter G. Poulos 2003 Influence of temperature, water activity and pH on growth of some xerophilic fungi Int. J. Food Microbiol. 81: 11-19
55 I. Álvarez, P. Mañas, F. J. Sala, and S. Condón   Inactivation of Salmonella enterica Serovar Enteritidis by Ultrasonic Waves under Pressure at Different Water Activities Appl. Environ. Microbiol. 2003. 69: 668-672
56 Christopher Sommers; Michael Kozempel; Xuetong Fan; E. Richard Radewonuk 2002 Use of Vacuum-Steam-Vacuum and Ionizing Radiation To Eliminate Listeria innocua from Ham J. Food Protect. 65: 1981-1983
57 F. K. Stekelenburg and M. L. T. Kant-Muermans 2001 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
58 Richard Cammack, C. L. Joannou , Xiao-Yuan Cui , Claudia Torres Martinez , Shaun R. Maraj and Martin N. Hughes 1999 Nitrite and nitrosyl compounds in food preservation Biochimica et Biophysica Acta (BBA) - Bioenergetics, 1411: 475-488
59 Alexander O. Gill and Richard A. Holley 2000 Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA Food Research International, 33: 83-90
60 A. O. Gill, P. Delaquis, P. Russo and R. A. Holley 2002 Evaluation of antilisterial action of cilantro oil on vacuum packed ham International Journal of Food Microbiology, 73: 83-92
61 Alexander O. Gill and Richard A. Holley 2002 Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C International Journal of Food Microbiology, 80: 251-259
62 Hervé Robert, Claire Le Marrec, Carlos Blanco, and Mohamed Jebbar 2000 Glycine Betaine, Carnitine, and Choline Enhance Salinity Tolerance and Prevent the Accumulation of Sodium to a Level Inhibiting Growth of Tetragenococcus halophila Appl. Environ. Microbiol. 2000. 66: 509-517.
63 L.A. Becker, M.S. Cetin, R.W. Hutkins, A.K. Benson 1998 Identification of the gene encoding the alternative sigma factor from Listeria monocytogenes and its role in osmotolerance J. Bacteriol. 180: 4547-4554
64     Kinetics of Microbial Inactivation for Alternative Food Processing Technologies  
65 P. Piyasena, E. Mohareb and R. C. McKellar 2003 Inactivation of microbes using ultrasound: a review In Press, Corrected Proof,
66 R. Deliza, A. Rosenthal and A. L. S. Silva 2003 Consumer attitude towards information on non conventional technology Trends in Food Science & Technology, 14: 43-49
67 P. Butz and B. Tauscher 2002 Emerging technologies: chemical aspects Food Research International, 35: 279-284
68 F. Moerman, B. Mertens, L. Demey and A. Huyghebaert 2001 Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization Meat Science, 59: 115-125
69 S. K. Chou and K. J. Chua 2001 New hybrid drying technologies for heat sensitive foodstuffs Trends in Food Science & Technology, 12: 359-369
70 Dietrich Knorr, Alexander Angersbach, Mohamed N. Eshtiaghi, Volker Heinz and Dong-Un Lee 2001 Processing concepts based on high intensity electric field pulses Trends in Food Science & Technology, 12: 129-135
71 Humberto Vega-Mercado, Olga Martín-Belloso, Bai-Lin Qin, Jung Chang Fu, M. Marcela Góngora-Nieto, Gustavo V. Barbosa-Cánovas and Barry G. Swanson 1997 Non-thermal food preservation: Pulsed electric fields Trends in Food Science & Technology, 8: 151-157
72 Alexander I. V. Ross, Mansel W. Griffiths, Gauri S. Mittal and Hilton C. Deeth 2003 Combining nonthermal technologies to control foodborne microorganisms International Journal of Food Microbiology, In Press, Corrected Proof
73 I. Álvarez, R. Pagán, S. Condón and J. Raso 2003 The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields International Journal of Food Microbiology, In Press, Corrected Proof
74 M. V. Selma, P. S. Fernández, M. Valero and M. C. Salmerón 2003 Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage Food Microbiology, 20: 105-110
75 Jan P. P. M. Smelt, Johan C. Hellemons, Patrick C. Wouters and Suzanne J. C. van Gerwen 2002 Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means International Journal of Food Microbiology, 78: 57-77
76 M. M. Góngora-Nieto, D. R. Sepúlveda, P. Pedrow, G. V. Barbosa-Cánovas and B. G. Swanson 2002 Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects Lebensmittel-Wissenschaft und-Technologie, 35: 375-388
77 Cynthia M. Stewart, R. Bruce Tompkin and Martin B. Cole 2002 Food safety: new concepts for the new millennium Innovative Food Science & Emerging Technologies, 3: 105-112
78 Beatrice H. Lado and Ahmed E. Yousef 2002 Alternative food-preservation technologies: efficacy and mechanisms Microbes and Infection, 4: 433-440
79 A. Van Loey, B. Verachtert and M. Hendrickx 2001 Effects of high electric field pulses on enzymes Trends in Food Science & Technology, 12: 94-102
80 V. Heinz, I. Alvarez, A. Angersbach and D. Knorr 2001 Preservation of liquid foods by high intensity pulsed electric fields basic concepts for process design Trends in Food Science & Technology, 12: 103-111
81 Patrick C. Wouters, Ignacio Alvarez and Javier Raso 2001 Critical factors determining inactivation kinetics by pulsed electric field food processing Trends in Food Science & Technology, 12: 112-121
82 Magnús Gudmundsson and Hannes Hafsteinsson 2001 Effect of electric field pulses on microstructure of muscle foods and roes Trends in Food Science & Technology, 12: 122-128
83 N. Dutreux, S. Notermans, M. M. Góngora-Nieto, G. V. Barbosa-Cánovas and B. G. Swanson 2000 Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields International Journal of Food Microbiology, 60: 147-152
84 Volker Heinz and Dietrich Knorr 2000 Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields Innovative Food Science & Emerging Technologies, 1: 151-159
85 Ignacio Álvarez, Javier Raso, Alfredo Palop and Francisco J. Sala 2000 Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields International Journal of Food Microbiology, 55: 143-146
86 Phillip L. Minerich and Theodore P. Labuza 2003 Development of a pressure indicator for high hydrostatic pressure processing of foods Innovative Food Science & Emerging Technologies, In Press, Corrected Proof
87 S. Jung, M. Ghoul and M. de Lamballerie-Anton 2003 Influence of high pressure on the color and microbial quality of beef meat Lebensmittel-Wissenschaft und-Technologie, In Press, Corrected Proof
88 Cristina García-Graells, Isabelle Van Opstal, Suzy C. M. Vanmuysen and Chris W. Michiels 2003 The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria International Journal of Food Microbiology, 81: 211-221
89 M. Mor-Mur and J. Yuste 2003 High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis Meat Science, In Press, Corrected Proof
90 Antonio J. Trujillo, Marta Capellas, Jordi Saldo, Ramón Gervilla and Buenaventura Guamis 2002 Applications of high-hydrostatic pressure on milk and dairy products: a review Innovative Food Science & Emerging Technologies, 3: 295-307
91 M. Garriga, M. T. Aymerich, S. Costa, J. M. Monfort and M. Hugas 2002 Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage Food Microbiology, 19: 509-518
92 P. Piyasena, E. Mohareb, R.C. McKellar   Inactivation of microbes using ultrasound: a review International Journal of Food Microbiology 87: 207-216
93 I.Alvarez,R.Virto,J.Raso,S.Condon 2003 Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields Innovative Food Science and Emerging Technologies 4: 195 –202
94 P. Plaza, J. Usall, N. Teixidó, I. Viñas 2003 Effect of water activity and temperature on germination and growth of Penicillium digitatum, P. italicum and Geotrichum candidum J. Appl. Microbiol. 94: 549
95 D. García, N. Gómez, S. Condón, J. Raso, R. Pagán 2003 Pulsed electric fields cause sublethal injury in Escherichia coli Lett. App. Microbiol. 36: 140-144
96 D. Mayr, R. Margesin, E. Klingsbichel, E. Hartungen, D. Jenewein, F. Schinner, and T. D. Märk 2003 Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry Appl. Environ. Microbiol. 69: 4697-4705
97   2003 Reglamento (CE) no 2065/2003 del Parlamento Europeo y del Consejo, de 10 de noviembre de 2003, sobre los aromas de humo utilizados o destinados a ser utilizados en los productos alimenticios o en su superficie DOCE L309/1 26.11.2003
98 RW Jack, JR Tagg, and B Ray 1995 Bacteriocins of gram-positive bacteria Microbiol. Rev. 59: 171-200
99 T. M. López Díaz, C. J. González, B. Moreno and A. Otero 2002 Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage Food Microbiology, 19, 1-7 (también en Microorg-89)
100 K. I. Suhr and P. V. Nielsen 2004 Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values Int. J. Food Microbiol. 91: 67-78
101 Sara Burt 2004 Essential oils: their antibacterial properties and potential applications in foods-a review Int. J. Food Microbiol. 94: 223-253
102 Alcina M. Liserre, Mariza Landgraf, Maria Teresa Destro and Bernadette D. G. M. Franco 2002 Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage Meat Science 61: 449-455
103 Benoît Clairea, James P. Smith, Wassim El- Khourya, Bernard Cayouettea, Michael Ngadib, Burke Blanchfieldc and John W. Austin 2002 Challenge studies with Listeria monocytogenes and proteolytic Clostridium botulinum in hard-boiled eggs packaged under modified atmospheres Food Microbiology 21: 131-141
104 Anne-Marie Jydegaard-Axelsena, Anders Aaes-Jørgensenb, Anette Granly Kochc, Jens Stoumann Jensenc and Susanne Knøchel 2005 Changes in growth, rRNA content, and cell morphology of Listeria monocytogenes induced by CO2 up- and downshift International Journal of Food Microbiology  98: 145-155
105 Tassou C.C.1; Lambropoulou K.2; Nychas G.-J.E 2004 Effect of Prestorage Treatments and Storage Conditions on the Survival of Salmonella Enteritidis PT4 and Listeria monocytogenes on Fresh Marine and Freshwater Aquaculture Fish Journal of Food Protection, 1 January 2004, vol. 67, no. 1, pp. 193-198
106 Philippe Rosset, Marie Cornu, Véronique Noël, Elisabeth Morelli and Gérard Poumeyrol 2004 Time–temperature profiles of chilled ready-to-eat foods in school catering and probabilistic analysis of Listeria monocytogenes growth International Journal of Food Microbiology 96: 49-59
107 M. Mataragas, E. H. Drosinos and J. Metaxopoulos 2003 Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C Food Microbiology
20:259-265
108 Matthew Livingstona, M. Susan Brewerb, John Killifera, Brian Bidnera and Floyd McKeith 2004 Shelf life characteristics of enhanced modified atmosphere packaged pork Meat Science 68: 115-122
109 Thea Kinga, Thomas Ferencia and Elizabeth A. Szabo 2003 The effect of growth atmosphere on the ability of Listeria monocytogenes to survive exposure to acid, proteolytic enzymes and bile salts International Journal of Food Microbiology 84: 133-143
110 F. Devlieghere, A. H. Geeraerdb, K. J. Versyckb, B. Vandewaeterea, J. Van Impeb and J. Debevere 2001 Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model Food Microbiology 18: 53-66
111 Sanz S.1; Giménez M.1; Olarte C. 2003 Survival and Growth of Listeria monocytogenes and Enterohemorrhagic Escherichia coli O157:H7 in Minimally Processed Artichokes Journal of Food Protection 66: 2203-2209
112 Marta García-Esteban, Diana Ansorena and Iciar Astiasarán 2004 Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality Meat Science
Volume 67: 57-63
113 E. Tsigarida, P. Skandamis and G-J.E. Nychas 2000 Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 °C Journal of Applied Microbiology
89: 901
114 Allende A.1; Jacxsens L.2; Devlieghere F.2; Debevere J.2; Artés F. 2002 Effect of Superatmospheric Oxygen Packaging on Sensorial Quality, Spoilage, and Listeria monocytogenes and Aeromonas caviae Growth in Fresh Processed Mixed Salads  Journal of Food Protection 65: 1565-1573
115 M. Antonia Murcia, Magdalena Martínez-Tomé, M. Carmen Nicolás and Ana M. Vera 2003 Extending the shelf-life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging Food Microbiology 20: 671-679
116 C. Olarte*, E. González-Fandos, M. Giménez, S. Sanz and J. Portu 2002 The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres Food Microbiology 19: 75-82
117 M. Uyttendaele, A. Rajkovic, G. Benos, K. François, F. Devlieghere and J. Debevere 2003 Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes Int. J. Food Prot. 90: 219-236
118 Jacxsens L, Devlieghere F, Debevere J. 2002 Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. Int J Food Microbiol. 73:331-41
119 E. Whitley1,2, D. Muir3 and W. M. Waites 2000 The growth of Listeria monocytogenes in cheese packed under a modified atmosphere Journal of Applied Microbiology 88: 52
120 E. Mbandi and L. A. Shelef 2002 Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna International Journal of Food Microbiology 76: 191-198
121 Benkerroum N.1; Oubel H.2; Ben Mimoun L. 2002 Behavior of Listeria monocytogenes and Staphylococcus aureus in Yogurt Fermented with a Bacteriocin-Producing Thermophilic Starter Journal of Food Protection, 65: 799-805
122 A. B. Pleasantsa, *, T. K. Sobolevaa, G. A. Dykesa, R. J. Jonesa and A. E. Filippov   Modelling of the growth of populations of Listeria monocytogenes and a bacteriocin-producing strain ofLactobacillus in pure and mixed cultures Food Microbiology 18: 605-615
123 A. Atriha, N. Rekhifb, A. J. G. Moira, A. Lebrihi and G. Lefebvre 2001 Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19 International Journal of Food Microbiology 68: 93-104
124 Noreddine Benkerroum, Ahmed Daoudib and Meryem Kamal 2003 Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture Meat Science 63: 479-484
125 Anne Bouttefroy and Jean-Bernard Millière 2000 Nisin–curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313 International Journal of Food Microbiology 62: 65-75
126 Nilsson L, Ng YY, Christiansen JN, Jorgensen BL, Grotinum D, Gram L. 2004 The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems Journal of Applied Microbiology 96: 133
127 C. Sabia, S. de Niederhäusern, P. Messi, G. Manicardi and M. Bondi 2003 Bacteriocin-producing Enterococcus casseliflavus IM 416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages ("cacciatore") International Journal of Food Microbiology 87:173-179
128 Brillet A, Pilet MF, Prevost H, Bouttefroy A, Leroi F. 2004 Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon J Appl Microbiol. 97: 1029-37
129 Ahmet Hilmi Çon, Hüsnü Yusuf Gökalpb and Mükerrem Kaya 2001 Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk Meat Science 59: 437-441
130 Mauriello G, Ercolini D, La Storia A, Casaburi A, Villani F. 2004 Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y

Journal of Applied Microbiology 2004, 97, 314–322
131 N.P. Guerra, C.L. Macías, A.T. Agrasar and L.P. Castro 2005

Development of a bioactive packaging cellophane using Nisaplin as biopreservative agent

Letters in Applied Microbiology 2005, 40, 106–110
132 Nilsson L, Hansen TB, Garrido P, Buchrieser C, Glaser P, Knochel S, Gram L, Gravesen A. 2005 Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicola J. Appl. Microbiol. 98:172-83
133 Svetoslav D. Todorova and Leon M. T. Dicks 2005 Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria Process Biochemistry 40: 365-370
134 Khawla S. H. Al-Haddad, Rasha A. S. Al-Qassemi and R. K. Robinson 2005 The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions
 		 Food Control, 16: 405-410
135 Birgit Groth Laursen, Lene Bay, Ilse Cleenwerck, Marc Vancanneyt, Jean Swings, Paw Dalgaard and Jørgen J. Leisner 2005 Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization Systematic and Applied Microbiology, 28: 151-164
136 M.I. Berruga, H. Vergara and L. Gallego 2005 Influence of packaging conditions on microbial and lipid oxidation in lamb meat Small Ruminant Research, 57:257-264
137 Sundar Shrestha and Zhang Min 2006 Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere Journal of Food Engineering, In Press, Corrected Proof, Available online 17 February 2005,
138 Johanna Björkroth, Minna Ristiniemi, Peter Vandamme and Hannu Korkeala 2005 Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 °C International Journal of Food Microbiology, 97: 267-276
139 Eva M. Santos, Isabel Jaime, Jordi Rovira, Ulrike Lyhs, Hannu Korkeala and Johanna Björkroth 2005 Characterization and identification of lactic acid bacteria in "morcilla de Burgos" International Journal of Food Microbiology, 97: 285-296
140 Luis Martínez, Djamel Djenane, Irene Cilla, José Antonio Beltrán and Pedro Roncalés 2005 Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere Food Chemistry, In Press, Corrected Proof, Available online 25 December 2004
141 M. Serrano, D. Martínez-Romero, S. Castillo, F. Guillén and D. Valero 2005 The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage Innovative Food Science & Emerging Technologies, In Press, Corrected Proof, Available online 10 December 2004,
142 D. Nadarajah, J.H. Han and R.A. Holley 2005 Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging International Journal of Food Microbiology, In Press, Corrected Proof Available online 13 November 2004,
143 H. Vergara, L. Gallego, A. García and T. Landete-Castillejos 2003 Conservation of Cervus elaphus meat in modified atmospheres Meat Science, 65: 779-783
144 L. Jacxsens, F. Devlieghere, P. Ragaert, E. Vanneste and J. Debevere 2003 Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce International Journal of Food Microbiology, Volume 83: 263-280
145 Djamel Djenane, Armida Sánchez-Escalante, José A. Beltrán and Pedro Roncalés 2003 The shelf-life of beef steaks treated with Image-lactic acid and antioxidants and stored under modified atmospheres Food Microbiology, Volume 20: 1-7
146 Tuija Susiluoto, Hannu Korkeala and K. Johanna Björkroth 2003 Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day International Journal of Food Microbiology, Volume 80: 89-97
147 Panagiotis N. Skandamis and George-John E. Nychas 2002 Preservation of fresh meat with active and modified atmosphere packaging conditions International Journal of Food Microbiology, 79: 35-45
148 Efthimia S. Pexara, John Metaxopoulos and Eleftherios H. Drosinos 2002 Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at +4 and +10 °C Meat Science, 62: 33-43
149 C. F. Bagamboula, M. Uyttendaele and J. Debevere 2002 Growth and survival of Shigella sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7°C and 12°C Food Microbiology, 19: 529-536
150 Carmen Pin, Gonzalo D. García de Fernando, Juan A. Ordóñez and József Baranyi 2002 Analysing the lag–growth rate relationship of Yersinia enterocolitica International Journal of Food Microbiology, Volume 73: 197-201
151 K. Insausti, M. J. Beriain, A. Purroy, P. Alberti, C. Gorraiz and M. J. Alzueta 2001 Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere Meat Science, Volume 57: 273-281
152 R. K. Barakat, M. W. Griffiths and L. J. Harris 2000 Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat International Journal of Food Microbiology, 62: 83-94
153 F. Devlieghere and J. Debevere 2000 Influence of Dissolved Carbon Dioxide on the Growth of Spoilage Bacteria Lebensmittel-Wissenschaft und-Technologie, 33: 531-537
154 S. B. Mano, J. A. Ordoñez and G. D. Garcia de Fernando 2000 Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres Food Microbiology, 17: 657-669
155 M. Luño, P. Roncalés, D. Djenane and J. A. Beltrán 2000 Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations Meat Science, 55: 413-419
156 F. Devlieghere, I. Lefevere, A. Magnin and J. Debevere 2000 Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products Food Microbiology, 17: 185-196
157 Oddvin Sørheim, Hilde Nissen and Truls Nesbakken 1999 The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide Meat Science, 52: 157-164
158 F. Devlieghere, B. Van Belle and J. Debevere 1999 Shelf life of modified atmosphere packed cooked meat products: a predictive model International Journal of Food Microbiology, 46: 57-70
159 M. Hugas, F. Pagés, M. Garriga and J. M. Monfort 1999 Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres Food Microbiology, 15: 639-650
160 Elizabeth A. Szabo and Michelle E. Cahill 1998 The combined affects of modified atmosphere, temperature, nisin and ALTA™ 2341 on the growth of Listeria monocytogenes International Journal of Food Microbiology, 43: 21-31
161 F. Devlieghere, J. Debevere and J. Van Impe 1998 Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms International Journal of Food Microbiology, 43: 105-113
162 P. W. Bodnaruk and F. A. Draughon 1998 Effect of packaging atmosphere and pH on the virulence and growth ofYersinia enterocoliticaon pork stored at 4°C Food Microbiology, 15:129-136
163 O. Sørheim, T. Erlandsen, H. Nissen, P. Lea and T. Høyem 1997 Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork Meat Science, 47: 147-155
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165 Pablo S. Fernández, Susan M. George, Christina C. Sills and Michael W. Peck 1997 Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes International Journal of Food Microbiology, 37: 37-45
166 R. H. Dainty 1996 Chemical/biochemical detection of spoilage International Journal of Food Microbiology, 33: 19-33
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168 J. M. Farber, Y. Cai and W. H. Ross 1996 Predictive modeling of the growth of Listeria monocytogenes in CO2 environments International Journal of Food Microbiology, 32: 133-144
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170 H. Nissen, O. Sørheim and R. Dainty 1996 Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef Food Microbiology, 13:183-191
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182 Messens, W. / De Vuyst, L. 2002 Inhibitory substances produced by Lactobacilli isolated from sourdoughs-a review International Journal of Food Microbiology 72 31-43
183 Sylvia Bredholt, Truls Nesbakken and Askild Holck 1999 Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat International Journal of Food Microbiology 53: 43-52
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