KASUTATUD KIRJANDUS Baird-Parker, T. C., Gould, G. W., Lund, B. M. The Microbiological Safety and Quality of Food. Volume I. Aspen Publishers, Inc. Gaithersburg, Maryland. 2000. lk 1401 Cookingham, T., Goodrich, R. M., Parish, M. E., Schneider K. R. Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis. University of Florida, USA. 2004 Cousin, M. A. Sporeforming Bacteria in Foods. Department of Food Science, Purdue University, West Layfayette, IN. 2003 Doyle, M. P., Beuchat, L. R. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press, Washington, 2007. lk 35-37; 445-452. Giffel, M. C., Wagendorp, A., Herrewegh, A., Driehuis, F. Bacterial spores in silage and raw milk. Antonie van Leeuwenhoek, 2002, 81, lk 625. Lampel, K. A. Bad Bug Book, Foodborne Pathogenic Microorganisms and Natural Toxins. 2nd Edition. FDA, USA. 2013, lk 83 – 86; 109 – 110. Murray, P., Pfaller, M., Rosenthal, K. Medical Microbiology. 7th Edition, Saunders, Elsevier.
(Lillard 1994; Mendonca et al. 1994; Cabedo mation of radicals that damage fundamental et al. 1996; Dorsa et al. 1998a, b, c). The cellular components, such as nucleic acids, latter effect may be further enhanced by lipids, and proteins. There have been con- combining 5% Tween 80 with 1% TSP for trasting reports on the effectiveness of per- treatment of poultry skins (Hwang and oxyacetic acid (PAA) as a decontaminant, Beuchat 1995). A patented solution of TSP although a commercial PAA-based solution (AvGARDTM, Rhone-Poulenc), commonly (Inspexx 200™, Ecolab Company, St. Paul, applied at 8–12% and temperatures from MN) has been approved for application on 10–60°C (15–36 s), has been shown to reduce carcasses in the United States. This product Salmonella, E. coli O157:H7, L. monocyto- has demonstrated approximately 1 log10 CFU/ genes, C
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