Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-26T09:33:13.116Z Has data issue: false hasContentIssue false
  • English
  • Français

Food Preservatives and the Microbiological Consequences of their Reduction or Omission

Published online by Cambridge University Press:  28 February 2007

T. A. Roberts  and
P. J. McClure
T. A. Roberts
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY
P. J. McClure
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Workshop on ‘Nutrition and Food Processing’
Information
Proceedings of the Nutrition Society , Volume 49 , Issue 1 , February 1990 , pp. 1 - 12
Copyright
Copyright © The Nutrition Society 1990

References

Archer, D. L. & Kvenberg, J. E. (1985). Incidence and cost of diarrhoeal disease in the United States. Journal of Food Protection 48, 887–894.CrossRefGoogle ScholarPubMed
Dainty, R. H., Shaw, B. G. & Roberts, T. A. (1983). Microbial and chemical changes in chill-stored red meats. In Food Microbiology: Advances and Prospects. Society for Applied Bacteriology Symposium Series no. 1 pp. 151–178 [Roberts, T. A. and Skinner, F. A., editors]. London: Academic Press.Google Scholar
Galbraith, N. S., Barret, N. & Sockett, P. N. (1987). Surveillance of foodborne infections—the role of the Communicable Disease Surveillance Centre. British Nutrition Foundation Bulletin 12, 21–31.CrossRefGoogle Scholar
Gardner, G. A. (1982). Microbiology of processing: bacon and ham. In Meat Microbiology, p. 129 [Brown, M. H., editor]. London: Applied Science Publishers.CrossRefGoogle Scholar
Gardner, G. A. (1983). Microbial spoilage of cured meats. In Food Microbiology: Advances and Prospects, Society for Applied Bacteriology Symposium Series no. 11, pp. 179–202 [Roberts, T. A. and Skinner, E. A., editors]. London: Academic Press.Google Scholar
Gibson, A. M., Bratchell, N. & Roberts, T. A. (1988). Predicting microbial growth: the effect of storage temperature, pH and sodium chloride on the growth of salmonellae in laboratory medium. International Journal of Food Microbiology 6, 155–178.CrossRefGoogle ScholarPubMed
Gibson, A. M. & Roberts, T. A. (1986 a). The effect of pH, water activity, sodium nitrite and storage temperature on the growth of enteropathogenic Escherichia coli and salmonellae in laboratory medium. International Journal of Food Microbiology 3, 183–194.CrossRefGoogle Scholar
Gibson, A. M. & Roberts, T. A. (1986 b). The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory media. International Journal of Food Microbiology 3, 195–210.CrossRefGoogle Scholar
International Commission on Microbiological Specifications for Foods (1980). Microbial Ecology of Foods, vol. 1. Factors Affecting Life and Death of Microorganisms. New York: Academic Press.Google Scholar
International Commission on Microbiological Specifications for Foods (1988). Micro-organisms in Foods, vol. 4. Applications of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Oxford: Blackwell Scientific Publications.Google Scholar
Mead, G. C. (1982). Microbiology of poultry and game birds. In Meat Microbiology, pp. 67–101 [Brown, M. H., editor]. London: Applied Science Publishers.CrossRefGoogle Scholar
Roberts, D. (1982). Bacteria of public health significance. In Meat Microbiology, pp. 319–386 [Brown, M. H. editor]. London: Applied Science Publishers.CrossRefGoogle Scholar
Roberts, T. A. & Gibson, A. M. (1986). Chemical methods for controlling Clostridium botulinum in processed meats. Food Technology, Champaign 40, 163–171, 176.Google Scholar
Roberts, T. A. & Smart, J. L. (1977). The occurrence of clostridia, particularly Clostridium botulinum in bacon and pork. In Spores 1976, vol. 2, pp. 911–915 [Wolf, J., Barker, A. N., Ellard, D. J., Dring, G. J. and Gould, G. W., editors]. London: Academic Press.Google Scholar
Robinson, A., Gibson, A. M. & Roberts, T. A. (1982). Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats. V. Prediction of toxin production: non-linear effects of storage temperature and salt concentration. Journal of Food Technology 17, 727–744.CrossRefGoogle Scholar
Taylor, A. A. & Shaw, B. G. (1975). Wiltshire curing with and without nitrate. I. Vacuum packed sliced bacon. Journal of Food Technology 10, 157–167.CrossRefGoogle Scholar
Todd, E. C. D. (1985 a). Economic loss from food-borne disease outbreaks associated with food service establishments. Journal of Food Protection 48, 169–180.CrossRefGoogle Scholar
Todd, E. C. D. (1985 b). Economic loss from food-borne disease and non-illness related recalls because of mishandling by food processors. Journal of Food Protection 48, 621–633.CrossRefGoogle Scholar
Tompkin, R. B. (1980). Botulism from meat and poultry products—a historical perspective. Food Technology, Champaign 34, 229–236, 257.Google Scholar
Troller, J. & Christian, J. H. B. (1978). Water Activity and Food. New York: Academic Press.Google Scholar
Yule, B. F., Forbes, G. I., Macleod, A. F. & Sharp, J. C. M. (1986). The Costs and Benefits of Preventing Poultry-borne Salmonellosis in Scotland by Irradiation. Aberdeen: Aberdeen University Health Economics Research Unit.Google Scholar