PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Tytuł artykułu

Listeria monocytogenes. Metody eliminowania z żywności - chemiczne, biologiczne i kombinowane

Autorzy
Identyfikatory
Warianty tytułu
EN
Listeria monocytogenes. Chemical, biological and combined methods of elimination from food
Języki publikacji
PL
Abstrakty
PL
W artykule omówiono wpływ różnych substancji - zarówno naturalnych, jak i syntetycznych - na przeżywalność patogennych bakterii L. monocytogenes w żywności. Zwrócono uwagę, że wiele z nich redukuje jedynie liczebność L. monocytogenes, nie gwarantuje więc otrzymania żywności w pełni bezpiecznej dla konsumentów. Podkreślono ponadto, że najlepszym sposobem eliminacji bakterii L. monocytogenes z żywności, niepowodującym pogorszenia jej właściwości sensorycznych i wartości odżywczej, jest stosowanie kombinacji dwóch lub więcej odpowiednio dobranych czynników antylisteryjnych.
EN
This paper discusses influence of different substances, both natural and synthetic, on the survival of pathogenic bacteria L. monocytogenes in food. Particularly, it was stressed that most of the substances only reduce count of L. monocytogenes; thus, do not guarantee obtaining food, being completely safe food for the consumer. Moreover, it was emphasized that combination of two or more of appropriate anti-listerial factors is the best method of elimination of L. monocytogenes from food, without any loss in its sensory and nutritional attributes.
Rocznik
Strony
35--38
Opis fizyczny
Bibliogr. 126 poz.
Twórcy
autor
autor
  • Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu
Bibliografia
  • 1. Alpas H., Bozoglu F., 1999, Inactivation of Staphylococcus aureus and Listeria monocytogenes in milk and cream of chicken soup by high hydrostatic pressure and bacteriocins, High Pressure Research 22, 681 - 684.
  • 2. Álvarez I., Pagán S., Condón S., Raso J., 2003, The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields, International Journal of Food Microbiology 87, 87-95.
  • 3. Amezquita A., Brashears M. M., 2002, Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria, Journal of Food Protection 65, 316-325.
  • 4. Andersen L., 1995, Biopreservation with FloraCarn L-2, Fleischwtschaft 75, 705-712.
  • 5. Andersen L., 1997, Bioprotective culture for fresh sausages, Fleishwirtschaft 77, 635-637.
  • 6. Andrews L., Grodner R. M., 1997, Radiosensitivity of Listeria monocytogenes using split does application of gamma irradiation, Journal of Food Protection 60(3), 262-266.
  • 7. Beauchamp C.S., Byelashov O. A., Gernaras I., Kendall P. A., Scanga J.A., Belk K. E., Smith G.C., Sofos J.N., 2010, Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters, Food Microbiology 27, 144-149.
  • 8. Bendicho S., Barbosa-Canovas G.V., Martin O., 2003, Milk processing by high intensity pulsed electric fields, Trends Food Science Technology 13, 195-204.
  • 9. Bredholt S., Nesbakken T. and Holck A., 2001, Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats, International Journal of Food Microbiology 66, 191-196.
  • 10. Buchanan R. L., Stahl H. G., Whiting R. C., 1989, Effects and interactions of temperature, pH, atmosphere, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes, Journal of Food Protection 52(12), 844-851.
  • 11. Carlin F., Gontard N., Reich M., Nguyen-The C., 2001, Utilization of zein coating and sorbic acid to reduce Listeria monocytogenes growth on cooked sweet corn, Journal of Food Science 66 (9), 1385-1389.
  • 12. Cháves G., Medina I., 2004, Diseno de un Clorinador Eléctrico para la Producción de Agua Electrolizada Oxidadora para la Eliminación de Microorganismos en Lechuga (Lactuca sativa), Universitas Scientiarium 9, 91-100.
  • 13. Chen H., Hoover D. G., 2003, Bacteriocins and their food applications, Comprehensive Reviews in Food Science and Food Safety 2, 82-100.
  • 14. Chen J.H., Hotchkiss J.H., 1993, Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere, Journal of Dairy Science 4, 972-977.
  • 15. Clark M., 2008, About Listeria, www.about-listeria.com.
  • 16. Claveland J., Montville T. J., Nes I.F., Chikindas M. L., 2001, Bacteriocins: safe, natural antimicrobials for food preservation, International Journal of Food Microbiology 71, 1-20.
  • 17. Curtis L., Halligan A. C., Lawley R., 2003, Micro-Facts: The Working Companion for Food Microbiologists, Royal Society of Chemistry, Great Britain, www.tinyurl.com/dm6mpx.
  • 18. Devlieghere F., Vermeiren L., Debevere J., 2004, New preservation technologies: possibilities and limitations, International Dairy Journal 14, 273-285.
  • 19. Doyle P. M., Beuchat L. R., 2007, Food Microbiology: Fundamentals and Frontiers. ASM Press, Washington D.C, 457-491.
  • 20. Doyle W. E., 1999, Control of Listeria monocytogenes in meat, FRI Briefings, Food Research Institute, University of Wisconsin-Madison, 1-24.
  • 21. Drider D., Fimlanf G., Hechard Y., McMullen L.M., Prevost H., 2006, The continuing story of class IIa bacteriocins, Microbiology and Molecular Biology Reviews 70, 564-582.
  • 22. Du J., Han Y., Linton R. H., 2002, Inactivation by chlorine dioxide gas of Listeria monocytogenes spotted onto different apple surfaces, Food Microbiology 19, 481-490.
  • 23. Dzwolak W., 2008, (Nie)bezpieczne warzywa i owoce, Przemysł Spożywczy 9, 51-54.
  • 24. El-Shenawy M. A., Marth E. H., 1988, Inhibition and inactivation of Listeria monocytogenes by sorbic acid, Journal of Food Protection 51, 842-847.
  • 25. Ennahar S., Aoude-Werner D., Sorokine O., Van Dorsselaer A., Bringel F., Hubert J-D., Hasselmann C., 1996, Production of pediocin AcH by Lactobacillus plantarum WHE 92 Isolated from Cheese, Applied and Environmental Microbiology 62, 4381-4387.
  • 26. Ennahar S., Sashihara T., Sonomoto K., Ishizaki A.: 2000, Class IIa bacteriocins: biosynthesis, structure and activity, FEMS Microbiology Review. 24, 85-106.
  • 27. Ennahar S., Sonomoto K, Ishizaki A., 1999, Class IIa bacteriocins from lactic acid bacteria, antibacterial activity and food preservation, Journal of Bioscience and Bioengineering 87, 705-716.
  • 28. Farber J. M., Peterkin P. I., 1991, Listeria monocytogenes, a food-borne pathogen, Microbiological Reviews 55, 476-511.
  • 29. Farber J. M., Daley E., Coates F., Emmous D. B., McKellar R. C., 1992, Factors influencing survival of Listeria monocytogenes in milk in a high-temperature short-time pasteurizer, Journal of Food Protection 55, 946-951.
  • 30. Farber J. M., Sanders G. W., Speirs J. I., D'Aoust J. Y., Emmons D. B., McKellar R. C., 1988, Thermal resistance of Listeria monocytogenes in inoculated and naturally contaminated raw milk, International Journal of Food Microbiology 7, 277-286.
  • 31. Farkas J., 2006, Irradiation for better foods, Trends in Food Science and Technology 17, 148-152.
  • 32. Fernandez P. S., George S. M., Sills C. C., Peck M. W., 1997, Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes, International Journal of Food Microbiology 37(1), 37-45.
  • 33. Ferreira M. A. S. S., i Lund B. M., 1996, The effect of nisin on Listeria monocytogenes in culture medium and long-life cottage cheese, Letters in Applied Microbiology 22, 433-438.
  • 34. Firma Laufer, 2004, Skuteczność dwutlenku chloru w eliminowaniu mikroorganizmów patogennych, Przemysł Spożywczy 8, 82.
  • 35. Firma Laufer, 2005, Skuteczny sposób niszczenia skażeń, Przemysł Spożywczy 2, 32.
  • 36. Fleischman G. J., Ravishankar S., Balasubramaniam V. M., 2004, The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber, Food Microbiology 21, 91-95.
  • 37. Foegeding P. M., Thomas A. B., Pilkington D. H., Klaenhammer T. R., 1992, Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production, Applied and Environmental Microbiology 58, 884-890.
  • 38. Food Safety Authority of Ireland, 2005, The control and management of Listeria monocytogenes contamination of food.
  • 39. Gailunas K. M., 2003, Use of ultraviolet light for the inactivation of Listeria monocytogenes and lactic acid bacteria species in recycled chill brines, Manster of Science on Food Science and Technology w Blacksburg, 1-71.
  • 40. Galvez A., Abriouel H., Lopez R.L., Omar N. B.: 2007. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology 120, 51-70.
  • 41. Gandhi M., Chikindas M. L., 2007, Listeria: a foodborne pathogen that knows how to survive, International Journal of Food Microbiology 113, 1-15.
  • 42. García-Graells C., Valckx C., and Michiels C. W., 2000, Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system, Applied and Environmental Microbiology 66, 4173-4179.
  • 43. Garriga M., Grébol N., Aymerich M. T., Monfort J. M., Hugas M., 2004, Microbiological inactivation after high pressure processing at 600 MPa in commercial meat products over its shelf life, Innovative Food Science and Emerging Technologies 5, 451-457.
  • 44. Gonçalves A. C., Almeida R. C. C., Alves M. A. O., Almeida P. F., 2005, Quantitive anvestigation on the effect of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat, Food Control 16, 617-622.
  • 45. Grajek W., Sip A., 2004, Biologiczne utrwalanie żywności z wykorzystaniem bakterii fermentacji mlekowej i ich metabolitów, W: Bakterie fermentacji mlekowej: klasyfikacja, metabolizm, genetyka, wykorzystanie. Red: Libudzisz Z., Walczak P., Bardowski J., Monografie, Łódź 2004, 175-226.
  • 46. Greer G. G., Dilts B. D., 1995, Lactic acid inhibition on the growth of spoilage bacteria and cold tolerant pathogens on broths and on pork, International Journal Food Microbiology 25(2), 141-151.
  • 47. Heinz V., Álvarez I., Angersbach A., Knorr D., 2001, Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design, Trends in Food Science and Technology 12, 103-111.
  • 48. Hu A. C., Shelef L. A., 1996, Influence of fat content and preservatives on the behavior of Listeria monocytogenes in beaker sausage, Journal of Food Safety 16(3), 175-181.
  • 49. Huang J., Lacriox C., Daba H., Simard R.E., 1994, Growth of Listeria monocytogenes in milk and its control by pediocin 5 produced by Pediococcus aacidilactici UL5, International Dairy Journal 4, 429-443.
  • 50. Hudson J. A., 1992, Efficacy of high sodium chloride concentrations for the destruction of Listeria monocytogenes, Letters in Applied Microbiology 14(4), 178-180.
  • 51. Hughey V. L., Wilger P. A., Johnson E. A., 1989, Antibacterial activity of hen egg white lysozyme against Listeria monocytogenes Scott A in foods, Applied and Environmental Microbiology 55(3), 631-638.
  • 52. Huhtanen C. N., Jenkins R. K., Thayer D. W., 1989, Gamma radiation sensitivity of Listeria monocytogenes, Journal of Food Protection 52(9), 610-613.
  • 53. Huss H. H., Jorgensen L. V., Vogel B. F., 2000, Control options for Listeria monocytogenes in seafoods, International Journal of Food Microbiology 62, 267-274.
  • 54. Hwang C. A., Sheen S., Juneja V. K., 2009, Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in salmon during simulate smoking processes, Journal of Food Science 74 (9), 522-529.
  • 55. Jamuna M., Babusha S.T., Jeevaratnam K., 2005, Inhibitory efficiency of nisin and bacteriocins from Lactobacillus isolates against food spoilage and pathogenic organisms in model and food systems, Food Microbiology 22, 449-454.
  • 56. Jinhua D., Han Y., Linton R. H., 2002, Inactivation by chlorine dioxide gas (ClO2) of Listeria monocytogenes spotted onto different apple surfaces, Food Microbiology 19, 481-490.
  • 57. Kamat A. S., Nair P. M., 1996, Identification of Listeria innocua as a biological indicator for inactivation of L. monocytogenes by some meat processing treatments, Food Science and Technology Lebensm. Wiss. Technol. 29(8), 714-720.
  • 58. Kijowski J., Lesnierowski G., 1999, Separation, polymer formation and antibacterial activity of lysozym, Polish Journal of Food and Nutrition Sciences 49, 3-16.
  • 59. Ko K. Y., Mendonca A. F., Ahn D. U., 2008, Effect of ethylenediaminetetraacetate and lysozyme on the antimicrobial activity of ototransferrin against Listeria monocytogenes, Poultry Science 87, 1649-1658.
  • 60. Koseki S., Yoshida K., Kamitani Y., Itoh K., 2003, Influence of inoculation method, spot inoculation Site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce, Journal of Food Protection 66 (11), 2010-2016.
  • 61. Kozak J., Balmer T., Byrne R., Fisher K., 1996, Prevalence of Listeria monocytogenes in foods: Incidence in dairy products, Food Control 7, 215-221.
  • 62. Kwiatek K., 1992, Listeria monocytogenes - występowanie w żywności zwierzęcego pochodzenia oraz wrażliwość na wybrane czynniki fizyczne i chemiczne. Instytut Weterynarii, Puławy 1992.
  • 63. Lado B. H., 2003, Characteristic of Listeria monocytogenes important for pulsed electric field process optimization, The Ohio State University 2003.
  • 64. Leśnierowski G., Cegielska-Radziejewska R., Kijowski J., 2001, Antibacterial activity of thermally modified lysozyme, Electronic Journal of Polish Agricultural Universities, Food Science and Technology 4 (2).
  • 65. Lis-Balchin M., Deans S. G., 1997, Bioactivity of selected plant essential oils against Listeria monocytogenes, Journal of Applied Microbiology 82(6), 759-762.
  • 66. Loaharanu P., 1996, Irradiation as a cold pasteurization process of food, Veterinary Parasitology 64, 71-82.
  • 67. Lou Y. Q., Yousef A. E., 1997, Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factor, Applied and Environmental Microbiology 63(4), 1252-1255.
  • 68. Lyver A., Smith J. P., Tarte I., Farber J. M., Nattress F. M., 1998, Challenge studies with Listeria monocytogenes in a value-added seafood product stored under modified atmospheres, Food Microbiology 15, 379-389.
  • 69. Łaniewska-Trokenheim Ł., Warmińska-Radyko I., Kłębukowska L., Zadernowska A., 2007, Mikrobiologia w towaroznawstwie żywności, Wydawnictwo Uniwersytetu Warmińsko-Mazurskiego w Olsztynie, 53-73.
  • 70. Łobacz A., Kowalik J., Ziajka S., Kopeć M., 2008, Porównanie i walidacja prognozowanego i obserwowanego tempa wzrostu Listeria monocytogenes w mleku pasteryzowanym i UHT, Medycyna Weterynaryjna 64, 80-84.
  • 71. Malinowska-Pańczyk E., Kołodziejska I., 2007, Wpływ połączonego działania wysokiego ciśnienia i innych czynników na mikroorganizmy, Medycyna Weterynaryjna 63, 515-518.
  • 72. Marcos B., Jofre A., Aymerich T., Monfort J.M., Garriga M., 2008, Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham, Food Control 19, 76-81.
  • 73. Mason T.J., Paniwnyk L., Lorimer J.P., 1996, The uses of ultrasound in food technology, Ultrasonics Sonochemistry 3, 253-260.
  • 74. Mbandi E., Shelef L. A., 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 (2002) 191- 198.
  • 75. McAuliffe O., Hill C., Ross R.P., 1999, Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture, Journal of Applied Microbiology 86, 251-256.
  • 76. McLauchlin J., Mitchell R. T., Smerdon W. J., Jewell K., 2004, Listeria monocytogenes and listeriosis: a review of hazard characterization for use in microbiological risk assessment of foods, International Journal of Food Microbiology 92, 15-33.
  • 77. Mendonca A. F., Ahn D. U., 2008, Effects of ethylenediaminetetraacetate and lysozyme on the antibacterial activity of ovotransferrin against Listeria monocytogenes in model systems and ham, Poultry Science 87, 1649-1658.
  • 78. Menon K. V., Garg S. R., 2001, Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese, Food Microbiology 18, 647-650.
  • 79. Molenda J., 2007, Wybrane niekonwencjonalne metody utrwalania żywności, Medycyna Weterynaryjna 63(9), 1016-1020.
  • 80. Molska I., 1999, Listeria monocytogenes w mleku surowym i przetworach mleczarskich, Przemysł Spożywczy 6, 10-12.
  • 81. Murano E. A., Murano P. S., Brennan R. E., Shenoy K., Morera r. G., 1999, Application of high hydrostic pressure to eliminate Listeria monocytogenes from fresh pork sausage, Journal of Food Protection 62, 480-483.
  • 82. Nerbrink E, Borch E, Blom H, Nesbakken T., 1999, A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate, International Journal of Food Microbiology 47(1-2), 99-109.
  • 83. Nilsson L.; Gram, L.; Huss H. H., 1999, Growth Control of Listeria monocytogenes on Cold-Smoked Salmon Using a Competitive Lactic Acid Bacteria Flora, Journal of Food Protection 62, 336-342.
  • 84. O'Driscoll B., Gahan C. G. M., Hill C., 1996, Adaptive acid tolerance response in Listeria monoctytogenes: isolation of an acid-tolerant mutant which demonstrates increased virulence, Applied and Environmental Microbiology 62, 1693-1698.
  • 85. Oberman H., 2008, Bakterie fermentacji mlekowej-wczoraj i dzisiaj. W: Bakterie fermentacji mlekowej: klasyfikacja, metabolizm, genetyka, wykorzystanie, Red: Libudzisz Z., Walczak P., Bardowski J., Monografie, Łódź 2004, 7-25.
  • 86. Oh D. H., Marshall D. L., 1996, Effect of pH on the minimum inhibitory concentration of monolaurin against Listeria monocytogenes, Journal of Food Protection 55(6), 449-450.
  • 87. Pagán R., Manas P., Alvarez I., Condón., 1999, Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonication) temperatures, Food Microbiology 16, 139-148.
  • 88. Palumbo S. A., Wiliams A. C., 1994, Control of Listeria monocytogenes on the surface of frankfurters by acid treatments, Food Microbiology 11(4), 293-300.
  • 89. Paola C.L., Recio C. V., Marcela M., Milcides D., Karina C., A., 2005, Effectiveness of Electrolyzed Oxidizing Water for inactivating Listeria monocytogenes in lettuce, Universitas Scientiarum 10(1), 97-108.
  • 90. Parente E., Giglio M. A., Ricciardi A., Clementi F., 1998, The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth, International Journal of Food Microbiology 40(1-2), 65-75.
  • 91. Pearson L. J., Marth E. H., 1990, Listeria monocytogenes - threat to a safe food supply: a review, Journal Dairy Science 73, 912-928.
  • 92. Phan-Thanh L., Mahouin F., Alige S., 2000, Acid response of Listeria monocytogenes, International Journal of Microbiology 55, 121-126.
  • 93. Philips C., 1996, Modified Atmosphere Packing and its effects on the microbiological quality and safety of produce, International Journal of Food and Technology 31, 463-479.
  • 94. Piyasena P., Mohareb E., McKellar R.C., 2003, Inactivation of microbes using ultrasound: a review, International Journal of Food Microbiology 87, 207-216.
  • 95. Qin B. L., Pothakamury U. R., Vega H., Martin O., Barbosa-Canovas G. V., Swanson B. G., 1995, Food pasteurization using high-intensity pulsed electric fields, Food Technology 48(12), 55-60.
  • 96. Raso J., Paga´n R., Condo´n S., Sala F.J., 1998, Influence of temperature and pressure on the lethality of ultrasound. Applied and Environmental Microbiology 64, 465-471.
  • 97. Ray B., 2004, Fundamental Food Microbiology, CRC Press, Boca Raton, London 2004, 507-514.
  • 98. Rodriguez E., Calzada J., Arques J.L., Rodriguez J.M., Nunez M., Medina M., 2005, Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese, International Dairy Journal 15, 51-57.
  • 99. Ross R. P., Morgan S., Hill C., 2002, Preservation and fermentation: past, present and future, International Journal of Food Microbiology 79, 3-16.
  • 100. Rowan N. J., MacGregor S. J., Anderson J. G., Fouracer R. A., Mcllvaney L., Farish O., 1999, Pulsed-light inactivation of food-related microorganisms, Applied and Environmental Microbiology 65(3), 1312-1315.
  • 101. Rozbeh M., Kalchayanand N., Field R. A., Johnson R. C., Ray B., 1993, The influence of biopreservatives on the bacterial level of refrigerated vacuum packed beef, Journal of Food Safety 13, 99-111.
  • 102. Ruiz A., Williams S. K., Djeri N., Hinton A. J., Rodrick G. E., 2009, Nisin, rosemary, and ethylenediaminetetraacetic acid affect the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days, Poultry Science Association Inc. 88, 1765-1772.
  • 103. Ryser E. T., Marth E. H., 2007, Listeria, listeriosis, and food safety. Taylor and Francis Group, Boca Raton 2007, 1-839.
  • 104. Schillinger U., Kaya M., Lucke F. K., 1991, Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake, Journal of Applied Bacteriology 70(6), 473-478.
  • 105. Sheridan J. J., Doherty A., Allen P., McDowell D. A., Blair I. S., Harrington D., 1995, Investigations on the growth of Listeria monocytogenes on lamb packaged under modified atmospheres, Food Microbiology 12, 259-266.
  • 106. Sikorski Z. E., 1996, Listeria monocytogenes w wędzonych rybach, Medycyna Weterynaryjna 52, 296-297.
  • 107. Sikorski Z. E., Kotlowski R., 1998, Gorące wędzenie ryb w łagodnych warunkach, Przemysł Spożywczy 7, 34-36.
  • 108. Simpson R. K., Gilmour A., 1997, The resistance of Listeria monocytogenes to high hydrostatic pressure in foods, Food Microbiology 14, 567-573.
  • 109. Singh A., Singh R. K., Bhunia A. K., Singh N., 2003, Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs, Lebensmittel Wissenschaft und Technologie 36, 787-794.
  • 110. Sip A., 2009, Rola bakteriocyn w ochronie produktów mlecznych przed rozwojem bakterii Listeria monocytogenes, Przegląd mleczarski 12, 4-9.
  • 111. Sip A., Grajek W., 2004, Zastosowanie bakteriocyn i bakteriocynogennych bakterii w przemysle spożywczym, W: Bakterie fermentacji mlekowej: klasyfikacja, metabolizm, genetyka, wykorzystanie, Red: Libudzisz Z., Walczak P., Bardowski J., Monografie, Łódź 2004, 121-174.
  • 112. Sip A., Krasowska M., Więckowicz M., 2009, Zastosowanie bakteriocyn klasy IIa bakterii fermentacji mlekowej, Biotechnologia, 3, 129-147
  • 113. Somers E. B., Taylor S. L., 1987, Antibotulinal effectiveness of nisin in pasteurized processed cheese spreads, Journal of Food Protection 50, 842-848.
  • 114. Stewart C. M., Jewett F. F., Dunne C. P., Hoover D. G., 1997, Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes, Journal of Food Safety 17(1), 23-36.
  • 115. Sunen E., 1998, Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods, Letters in Applied Microbiology 27(1), 45-48.
  • 116. Szczawiński J., Pęconek J., Fonberg-Broczek M., Arabas J., Szczawińska M., 1995, Możliwość zastosowania wysokich ciśnień do inaktywacji L. monocytogenes w mięsie i przetworach mięsnych, Magazyn Weterynaryjny 4, 516-519.
  • 117. Unda J. R., Molins R. A., Walker H. W., 1991, Clostridium sporogenes and Listeria monocytogenes: Survival and inhibition in microwave-ready beef roasts containing selected antimicrobials, Journal of Food Science 56(1), 198-205.
  • 118. Vaz-Velho m., Todorov S., Ribeiro J., Gibbs P., 2005, Growth control of Listeria innocua 203c during processing and storage of cold-smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant, Food Control 16, 541-549.
  • 119. Venkitanarayanan K. S., Ezeike G. O., Hung Y. C., Doyle M. P., 1999, Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes, Applied and Environmental Microbiology 65(9), 4276-4279.
  • 120. Vignolo G., Fadda S., de Kairuz M. N., Holgado A. P. D., Oliver G., 1996, Control of Listeria monocytogenes in graund beef by lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705, International Journal of Food Microbiology29, 397-402.
  • 121. Vignolo G., Fadda S., de Kairuz M. N., Holgado A. P. D., Oliver G., 1998, Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry, Food Microbiology 15(3), 259-264.
  • 122. Wessels S. i Huss H. H., 1996, Suitability of lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products, Food Microbiology 13, 323-332.
  • 123. Ye M., Neetoo H., Chen H., 2008, Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films, Food Microbiology 25, 260-268.
  • 124. Yen L. C., Sofos J. N., Schmidt G. R., 1991, Effect of meat curing ingredients on thermal destruction of Listeria monocytogenes in ground pork, Journal of Food Protection 54(6), 408-412.
  • 125. Yousef, A. E i Marth E.H., 1988, Inactivation of Listeria monocytogenes by ultraviolet energy, Journal of Food Science 53, 571-573.
  • 126. Zuckerman H., Abraham R. B., 2002, Quality Improvement of Kosher Chilled Poultry, Poultry Science 81, 1751-1757.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-LOD1-0025-0032
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.