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ACKNOWLEDGMENTS The authors thank Dr. Hassan Gourama and Dr. Ali Demirci for donating cultures of P. nalgiovense ATCC 96457, D. hansenii ATCC 10619, and L. sakei ATCC 15521. Special thanks to Rob Machado, Minerva Rivera, Rebecca Hovingh, and Sam Watson for all of their help in completing this study. REFERENCES 1. Barron, F. H., and A. M. Fraser. 2013. Acidified foods: food safety considerations for food processors. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA. Available at: http:// cdn.intechopen.com/pdfs-wm/41654.pdf. Accessed 12 June 2015. 2. Beales, N. 2004. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A review. Compr. Rev. Food. Sci. F. 3:1-20. 3. Betts, G. D., P. Linton, and R. J. Betteridge. 1999. Food spoilage yeasts: Effects of pH, NaCl and temperature on growth. Food Cont. 10:27-33. 4. Borch, E., M. L. Kant-Muemans, and Y. Blixt. 1996. 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I., and A. D. Hocking. 2009. Fungi and Food Spoilage. Springer Dordrecht Heidelberg. London, New York. 22. Richard, A., and C. N. Cutter. 2011. Validation of a pickling process for controlling pathogens associated with hard-cooked eggs. J. Food Saf. 31:417-423. 23. Ricke, S. C. 2003. Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poult. Sci. 82:632-639. 24. Russell, J. B. 1992. Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. J. Appl. Bacteriol. 73:363-370. 25. Samelis, J., A. Kakouri, and J. Rementzis. 2000. Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C. Food Microbiol. 17:329-340. Food Protection Trends September/October 26. Scheinberg, J. A., W. B. Valderrama, and C. N. Cutter. 2013. The effects of pickling process on the reduction of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus inoculated into hard-cooked eggs. J. Food Saf. 33:413-41. 27. Schnürer, J., and J. Magnusson. 2005. Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci. Technol. 16:70-78. 28. Sebranek, J. K., S. M. Lonergan, M. King-Brink, and E. Larson. 2001. Meat science and processing. 3rd ed., p. 103-105. Peerage Press. Zenda, WI. 29. Sullivan, E. K., D. C. Manns, J. J. Churey, R. W. Worobo, and O. I. Padilla-Zakour. 2013. Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step. J. Food Prot. 76:1846-1853. 30. USDA-FSIS. 1999. Appendix A: Compliance guidelines for meeting lethality performance standards for certain meat and poultry products. Available at: http://www.fsis. usda.gov/wps/wcm/connect/212e40b3b59d-43aa-882e-e5431ea7035f/95-033FAppendix-A.pdf?MOD=AJPERES. Accessed 14 January 2013. 31. USDA-FSIS. 1999. Appendix B: Compliance guidelines for cooling heat-treated meat and poultry products (stabilization). Available at: http://www.fsis.usda.gov/ wps/wcm/connect/ a3165415-09ef-4b7f-8123-93bea41a7688/95033F-Appendix-B.pdf?MOD=AJPERES. Accessed 14 January 2013. 32. U. S. Food & Drug Administration - Acidified Foods, 21 C.F.R. § 114. 2015. Available at: http://www.accessdata.fda.gov/ scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm? cfrpart=114. Accessed 8 June 2015. 33. U. S. Food & Drug Administration - Hazard Analysis and Critical Control Point, 21 C.F.R. § 120. 2015. Available at: http://www. accessdata.fda.gov/scripts/cdrh/ cfdocs/ cfcfr/cfrsearch.cfm? cfrpart=120. Accessed 8 June 2015. 34. Warth, A. D. 1985. Resistance of yeast species to benzoic and sorbic acids and to sulphur dioxide. J. Food Prot. 48:564-569. 35. Yamamoto, Y., K. Higashi, and H. Yoshii. 1984. Inhibitory activity of acetic acid on yeast (Studies on growth inhibition of food spoilage microorganisms for low salt foods. Part III). Nippon Shokuhin Kogyo Gakkaishi. 31:772-776. http://cdn.intechopen.com/pdfs-wm/41654.pdf http://cdn.intechopen.com/pdfs-wm/41654.pdf http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/212e40b3-b59d-43aa-882e-e5431ea7035f/95-033f-appendix-a.pdf?MOD=AJPERES http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=114 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=114 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=114 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=120 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=120 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=120

Table of Contents for the Digital Edition of Food Protection Trends - September/October 2016

Contents
Food Protection Trends - September/October 2016 - Cover1
Food Protection Trends - September/October 2016 - Cover2
Food Protection Trends - September/October 2016 - Contents
Food Protection Trends - September/October 2016 - 342
Food Protection Trends - September/October 2016 - 343
Food Protection Trends - September/October 2016 - 344
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Food Protection Trends - September/October 2016 - Cover3
Food Protection Trends - September/October 2016 - Cover4
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