Bacteriocins for Control of Listeria spp. in food

Journal of Food Protection

Volumn 59, Issue 3 SUPPL., 1996, Pages 54-63

  Muriana, Peter M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Bacteriocins; Food; Lactic acid bacteria; Listeria monocytogenes

Indexed keywords

EID: 0002028504     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028x-59.13.54     Document Type: Article

References (114)

1. Abdalla, O. M., P. M. Davidson, and G. L. Christen. 1993. Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. J. Food Prot. 56:972-976.
2. Ahn, C., and M. E. Stiles. 1990. Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat. Appl. Environ. Microbiol. 56:2503-2510.
3. Atrih, A., N. Rekhif, J. B. Milliere, and G. Lefebvre. 1993. Detection and characterization of a bacteriocin produced by Lactobacillus plantarum C19. Can. J. Microbiol. 39:1173-1179.
4. Barnby-Smith, F. M. 1992. Bacteriocins: applications in food preservation. Trends Food Sci. Technol. 3:133-137.
5. Berry, E. D., R. W. Hutkins, and R. W. Mandigo. 1991. The use of bacteriocin-producing Pediococcus acidilactici to control postprocessing Listeria monocytogenes contamination of frankfurters. J. Food Prot. 54:681-686.
6. Berry, E. D., M. B. Liewen, R. W. Mandigo, and R. W. Hutkins. 1990. Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semi-dry sausage. J. Food Prot. 53:194-197.
7. Billot-Klein, D., L. Gutmann, S. Sable, E. Guittet, and J. van Heijenoort. 1994. Modification of peptidoglycan precursors is a common feature of the low-level vancomycin-resistant VANB-type Enterococcus D366 and of the naturally glycopeptide-resistant species Lactobacillus casei, Pediococcus pentosaceus, Leuconostoc mesenteroides, and Enterococcus gallinarum. J. Bacteriol. 176:2398-2405.
8. Bruno, M. E. C., A. Kaiser, and T. J. Montville. 1992. Depletion of proton motive force by nisin in Lisieria monocytogenes cells. Appl. Environ. Microbiol. 58:2255-2259.
9. CDC. 1989. Listeriosis associated with consumption of turkey franks. Morbid. Mortal. Weekly Rep. 38:267-268.
10. Choi, S.-Y., and L. R. Beuchat. 1994. Growth inhibition of Listeria monocytogenes by a bacteriocin of Pediococcus acidilactici M during fermentation of kimchi. Food Microbiol. 11:301-307.
11. Christensen, B., B. Fink, R. B. Merrifield, and D. Mauzerall. 1988. Channel-forming properties of cecropins and related model compounds incorporated into planar lipid membranes. Proc. Natl. Acad. Sci. USA 85:5072-5076.
12. Christensen, D. P., and R. W. Hutkins. 1992. Collapse of the proteon motive force in Listeria monocytogenes caused by a bacteriocin produced by Pediococcus acidilactici. Appl. Environ. Microbiol. 58:3312-3315.
13. Chung, K.-T., J. S. Dickson, and J. D. Crouse. 1989. Effects of nisin on growth of bacteria attached to meat. Appl. Environ. Microbiol. 55:1329-1333.
14. Crawford, L. M. 1989. Revised policy for controlling Listeria monocytogenes. Fed. Regist. 54:22345-22346.
15. Cutter, C. N., and G. R. Siragusa. 1994. Decontamination of beef carcass tissue with nisin using a pilot scale model carcass washer. Food Microbiol. 11:481-489.
16. Davies, E. A., and M. R. Adams. 1994. Resistance of Listeria monocytogenes to the bacteriocin nisin. Int. J. Food Microbiol. 21:341-347.
17. Degnan, A. J., N. Buyong, and J. B. Luchansky. 1993. Antilisterial activity of pediocin AcH in model food systems in the presence of an emulsifier or encapsulated within liposomes. Int. J. Food Microbiol. 18:127-138.
18. Degnan, A. J., A. E. Yousef, and J. B. Luchansky. 1992. Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature-abused vacuum-packaged wieners. J. Food Prot. 55:98-103.
19. Delves-Broughton, J., G. C. Williams, and S. Wilkinson. 1992. The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg. Lett. Appl. Microbiol. 15:133-136.
20. De Vuyst, L. 1994. Nisin production variability between natural Lactococcus lactis subsp. lactis strains. Biotech. Lett. 16:287-292.
21. Driessen, A. J. M., H. W. van den Hooven, W. Kuiper, M. van de Kamp, H.-G. Sahl, R. N. H. Konings, and W. N. Konings. 1995. Mechanistic studies of lantibiotic-induced permeabilization of phospholipid vesicles. Biochemistry 34:1606-1614.
22. Eckner, K. F. 1992. Bacteriocins and food applications. Dairy Food Environ. Sanit. 12:204-209.
23. El-Khateib, T., A. E. Yousef, and H. W. Ockerman. 1993. Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins. J. Food Prot. 56:29-33.
24. Fang, T. J., and L.-W. Lin. 1994a. Inactivation of Listeria monocytogenes on raw pork treated with modified atmosphere packaging and nisin. J. Food Drug Anal. 2:189-200.
25. Fang, T. J., and L.-W. Lin. 1994b. Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified atmosphere packaging/nisin combination system. J. Food Prot. 57:479-485.
26. Farber, J. M., and P. I. Peterkin. 1991. Listeria monocytogenes, a foodborne pathogen. Microbiol. Rev. 55:476-511.
27. Farias, M. E., A. A. P. de Ruiz Holgado, and F. Sesma. 1994. Bacteriocin production by lactic acid bacteria isolated from regional cheeses: inhibition of foodborne pathogens. J. Food Prot. 57:1013-1015.
28. FDA. 1990. Food additives. Code of Federal Regulations. Title 21, part 170, p. 5-23. U.S. Government Printing Office, Washington, D.C.
29. Felix, J. V., M. A. Papathanasopoulos, A. A. Smith, and A. von Holy. 1994. Characterization of leucocin B-Talla: a bacteriocin from Leuconostoc carnosum Talla isolated from meat. Curr. Microbiol. 29:207-212.
30. Foegeding, P. M., A. B. Thomas, D. H. Pilkington, and T. R. Klaenhammer. 1992. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Appl. Environ. Microbiol. 58:884-890.
31. Fricourt, B. V., S. F. Barefoot, R. F. Testin, and S. S. Hayasaka. 1994. Detection and activity of plantaricin F an antibacterial substance from Lactobacillus plantarum BF001 isolated from processed channel catfish. J. Food Prot. 57:698-702.
32. Froseth, B. R., and L. L. McKay. 1991. Molecular characterization of the nisin resistance region of Lactococcus lactis subsp. lactis biovar diacetylactis DRC3. Appl. Environ. Microbiol. 57:804-811.
33. Gahan, C. G. M., and J. K. Collins. 1991. Listeriosis: biology and implications for the food industry. Trends Food Sci. Technol. 2:89-93.
34. Gao, F. H., T. Abee, and W. N. Konings. 1991. Mechanism of action of the peptide antibiotic nisin in liposomes and cytochrome c oxidase-containing proteoliposomes. Appl. Environ. Microbiol. 57: 2164-2170.
35. Garver, K. I., and P. M. Muriana. 1993. Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products. Int. J. Food Microbiol. 19:241-258.
36. Garver, K. I., and P. M. Muriana. 1994. Purification and partial amino acid sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47. Appl. Environ. Microbiol. 60:2191-2195.
37. Genigeorgis, C. A., P. Oanca, and D. Dutulescu. 1990. Prevalence of Listeria spp. in turkey meat at the supermarket and slaughterhouse level. J. Food Prot. 53:282-288.
38. Hanlin, M. B., N. Kalchayanand, P. Ray, and B. Ray. 1993. Bacteriocins of lactic acid bacteria in combination have greater antibacterial activity. J. Food Prot. 56:252-255.
39. Hansen, J. N. 1994. Nisin as a model food preservative. Crit. Rev. Food Sci. Nutr. 34:69-93.
40. Harris, L. J., H. P. Fleming, and T. R. Klaenhammer. 1991. Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to nisin. J. Food Prot. 54:836-840.
41. Hastings, J. W., and M. E. Stiles. 1991. Antibiosis of Leuconostoc gelidum isolated from meat. J. Appl. Bacteriol. 70:127-134.
42. Hechard, Y., B. Derijard, F. Letellier, and Y. Cenatiempo. 1992. Characterization and purificatin of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides. J. Gen. Microbiol. 138:2725-2731.
43. Henning, S., R. Metz, and W. P. Hammes. 1986. Studies on the mode of action of nisin. Int. J. Food Microbiol. 3:121-134.
44. Huang, C. L. 1992. Consumer perceptions of food safety. Dairy Food Environ. Sanit. 12:495-498.
45. Kanatani, K., M. Oshimura, and K. Sano. 1995. Isolation and characterization of acidocin A and cloning of the bacteriocin gene from Lactobacillus acidophilus. Appl. Environ. Microbiol. 61:1061-1067.
46. Keppler, K., R. Geisen, and W. H. Holzapfel. 1994. An α-amylase sensitive bacteriocin from Leuconostoc carnosum. Food Microbiol. 11:39-45.
47. Kerr, K. G., D. Birkenhead, K. Seale, J. Major and P. M. Hawkey. 1993. Prevalence of Listeria spp. on the hands of food workers. J. Food Prot. 56:525-527.
48. Kim, W. J. 1993. Bacteriocins of lactic acid bacteria: Their potentials as food biopreservative. Food Rev. Intl. 9:299-313.
49. Klaenhammer, T. R. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12:39-86.
50. Klima, R. A., and T. J. Montville. 1995. The regulatory and industrial responses to listeriosis in the USA: a paradigm for dealing with emerging foodborne pathogens. Trends Food Sci. Technol. 6:87-93.
51. Labuza, T. P., and W. Baisier. 1992. The role of the federal government in food safety. Crit. Rev. Food Sci. Nutr. 31:165-176.
52. Lee, K. 1989. Food neophobia: major causes and treatments. J. Food Tech. 43:62-64, 68-73.
53. Leistner, L. 1985. Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types, p. 309-329. In D. Simatos and J. L. Multon (ed.), Properties of water in foods: in relation to quality and stability. M. Nijhoff, Higham, MA.
54. Leistner, L. 1994. Further developments in the utilization of hurdle technology for food preservation. J. Food Eng. 22:421-432.
55. Liu, W., and J. N. Hansen. 1990. Some chemical and physical properties of nisin, a small-protein antibiotic produced by Lactococcus lactis. Appl. Environ. Microbiol. 56:2551-2558.
56. Luchansky, J. B., K. A. Glass, K. D. Harsono, A. J. Degnan, N. G. Faith, B. Cauvin, G. Baccus-Taylor, K. Arihara, B. Bater, A. J. Maurer, and R. G. Cassens. 1992. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage. Appl. Environ. Microbiol. 58:3053-3059.
57. Mafu, A. A., D. Roy, J. Goulet, and P. Magny. 1990. Attachment of Listeria monocytogenes to stainless steel, glass, polypropylene and rubber surfaces after short contact times. J. Food Prot. 53:742-746.
58. Maisnier-Patin, S., N. Deschamps, S. R. Tatini, and J. Richard. 1992. Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter. Lait 72:249-263.
59. Maisnier-Patin, S., S. R. Tatini, and J. Richard. 1995. Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in milk. Lait 75:81-91.
60. Mahadeo, M., and S. R. Tatini. 1994. The potential use of nisin to control Listeria monocytogenes in poultry. Lett. Appl. Microbiol. 18:323-326.
61. Marugg, J. D. 1991. Bacteriocins, their role in developing natural products. Food Biotech. 5:305-312.
62. Mathieu, F., M. Michel, A. Lebrihi, and G. Lefebvre. 1994. Effect of the bacteriocin carnocin CP5 and of the producing strain Carnobacterium piscicola CP5 on the viability of Listeria monocytogenes ATCC 15313 in salt solution, broth and skimmed milk, at various incubation temperatures. Int. J. Food Microbiol. 22:155-172.
63. Mathieu, F., I. S. Suwandhi, N. Rekhif, J. B. Milliere, and G. Lefebvre. 1993. Mesenterocin 52, a bacteriocin produced by Leuconostoc mesenteroides ssp. mesenteroides FR 52. J. Appl. Bacteriol. 74:372-379.
64. Matsuzaki, K., K.-I. Sugishita, N. Fujii, and K. Miyajima. 1995. Molecular basis for membrane selectivity of an antimicrobial peptide, magainin 2. Biochemistry 34:3423-3429.
65. McKay, A. M. 1990. Antimicrobial activity of Enterococcus faecium against Listeria spp. Lett. Appl. Microbiol. 11:15-17.
66. Milliere, J. B., M. Michel, F. Mathier, and G. Lefebvre. 1994. Presence of Carnobacterium spp. in French surface mould-ripened soft-cheese. J. Appl. Bacteriol. 76:264-269.
67. Ming, X., and M. A. Daeschel. 1993. Nisin resistance of foodborne bacteria and the specific resistance responses of Listeria monocytogenes Scott A. J. Food Prot. 56:944-948.
68. Ming, X., and M. A. Daeschel. 1995. Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A. J. Food Prot. 58:416-420.
69. Montville, T. J., and M. E. C. Bruno. 1994. Evidence that dissipation of proton motive force is a common mechanism of action for bacteriocins and other antimicrobial proteins. Int. J. Food Microbiol. 24:53-74.
70. Motlagh, A. M., S. Holla, M. C. Johnson, B. Ray, and R. A. Field. 1992. Inhibition of Listeria spp. in sterile food systems by pediocin AcH, a bacteriocin produced by Pediococcus acidilactici H. J. Food Prot. 55:337-343.
71. Muriana, P. M. 1993. Antimicrobial peptides and their relation to food quality, p. 303-321. In A. M. Spanier, H. Okai, and M. Tamura (ed.), Food flavor and safety: molecular analysis and design. American Chemical Society, Washington, D.C.
72. Muriana, P. M., H. Hou, and R. Singh. A flow-injection system for studying heat inactivation of Listeria monocytogenes and Salmonella enteritidis in liquid whole egg. J. Food Prot., in press.
73. Nettles, C. G., and S. F. Barefoot. 1993. Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria. J. Food Prot. 56:338-356.
74. Nielsen, J. W., J. S. Dickson, and J. D. Crouse. 1990. Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat. Appl. Environ. Microbiol. 56:2142-2145.
75. Olasupo, N. A., U. Schillinger, C. M. A. P. Franz, and W. H. Holzapfel. 1994. Bacteriocin production by Enterococcus faecium NA01 from "wara" - a fermented skimmed cow milk product from West Africa. Lett. Appl. Microbiol. 19:438-441.
76. Parente, E., and C. Hill. 1992. Inhibition of Listeria in buffer, broth, and milk by enterocin 1146, a bacteriocin produced by Enterococcus faecium. J. Food Prot. 55:503-508.
77. Pinner, R. W., A. Schuchat, B. Swaminathan, P. S. Hayes, K. A. Deaver, R. E. Weaver, B. D. Plikaytis, M. Reeves, C. V. Broome, and J. D. Wenger. 1992. Role of foods in sporadic listeriosis. II. Microbiologic and epidemiologic investigation. JAMA 267:2046-2050.
78. Pucci, M. J., E. R. Vedamuthu, B. S. Kunka, and P. A. Vanderbergh. 1988. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0. Appl. Environ. Microbiol. 54:2349-2353.
79. Rekhif, N., A. Atrih, and G. Lefebvre. 1994. Selection and properties of spontaneous mutants of Listeria monocytogenes ATCC 15313 resistant to different bacteriocins produced by lactic acid bacteria strains. Curr. Microbiol. 28:237-241.
80. Rodriquez, J. M., L. M. Cintas, P. Casaus, N. Horn, H. M. Dodd, P. E. Hernandez, and M. J. Gasson. 1995. Isolation of nisin-producing Lactococcus lactis strains from dry fermented sausages. J. Appl. Bacteriol. 78:109-115.
81. Ronk, R. 1988. Nisin preparation; affirmation of GRAS status as a direct human food ingredient. Fed. Regist. 53:11247-11251.
82. Ruhr, E., and H.-G. Sahl. 1985. Mode of action of the peptide antibiotic nisin and influence on the membrane potential of whole cells and on cytoplasmic and artificial membrane vesicles. Antimicrob. Agents Chemother. 27:841-845.
83. Schillinger, U., B. Becker, and W. H. Holzapfel. 1995. Antilisterial activity of carnocin 54, a bacteriocin from Leuconostoc carnosum. Food Microbiol. 12:31-37.
84. Schillinger, U., and W. H. Holzapfel. 1990. Antibacterial activity of carnobacteria. Food Microbiol. 7:305-310.
85. Schillinger, U., and F.-K. Lucke. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55:1901-1906.
86. Schillinger, U., M. Kaya, and F.-K. Lucke. 1991. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake. J. Appl. Bacteriol. 70:473-478.
87. Schlyter, J. H., A. J. Degnan, J. Loeffelholz, K. A. Glass, and J. B. Luchansky. 1993. Evaluation of sodium diacetate and ALTA 2341 on viability of Listeria monocytogenes in turkey slurries. J. Food Prot. 56:808-810.
88. Schlyter, J. H., K. A. Glass, J. Loeffelholz, A. J. Degnan, and J. B. Luchansky. 1993. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J. Food Microbiol. 19:271-281.
89. Schuchat, A., K. A. Deaver, J. D. Wenger, B. D. Plikaytis, L. Mascola, R. W. Pinner, A. L. Reingold, and C. V. Broome. 1992. Role of foods in sporadic listeriosis. I. Case-control study of dietary risk factors. JAMA 267:2041-2045.
90. Skytta, E., W. Hereijgers, and T. Mattila-Sandholm. 1991. Broad spectrum antibacterial activity of Pediococcus damnosus and Pediococcus pentosaceus in minced meat. Food Microbiol. 8:231-237.
91. Sobrino, O. J., J. M. Rodrigues, W. L. Moreira, M. F. Fernandez, B. Sanz, and P. E. Hernandez. 1991. Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages. Int. J. Food Microbiol. 13:1-10.
92. Stiles, M. E. 1994. Potential for biological control of agents of foodborne disease. Food Res. Int. 27:245-250.
93. Stiles, M. E., and J. W. Hastings. 1991. Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Trends Food Sci. Technol. 2:247-251.
94. Stoffels, G., A. Gudmundsdottir, and T. Abee. 1994. Membrane-associated proteins encoded by the nisin gene cluster may function as a receptor for the lantibiotic carnocin UI49. Microbiol. 140:1443-1450.
95. Stoffels, G., I. F. Nes, and A. Gudmundsdottir. 1992. Isolation and properties of a bacteriocin-producing Carnobacterium piscicola isolated from fish. J. Appl. Bacteriol. 73:309-316.
96. Stoffels, G., H.-G. Sahl, and A. Gudmundsdottir. 1993. Carnocin UI49, a potential biopreservative produced by Carnobacerium piscicola: large scale purification and activity against various gram-positive bacteria including Listeria sp. Int. J. Food Microbiol. 20:199-210.
97. Sudirman, I., F. Mathier, M. Michel, and G. Lefebvre. 1993. Detection and properties of curvaticin 13, a bacteriocin-like substance produced by Lactobacillus curvatus SB13. Curr. Microbiol. 27:35-40.
98. Sulzer, G., and M. Busse. 1991. Growth inhibition of Listeria spp. on Camembert cheese by bacteria producing inhibitory substances. Int. J. Food Microbiol. 14:287-296.
99. Tappero, J. W., A. Schuchat, K. A. Deaver, L. Mascola, and J. D. Wenger. 1995. Reduction in the incidence of human listeriosis in the United States. JAMA 273:1118-1122.
100. Tichaczek, P. S., J. Nissen-Meyer, I. F. Nes, R. F. Vogel, and W. P. Hammes. 1992. Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673. System. Appl. Microbiol. 15:460-468.
101. Tytler, E. M., G. M. Anantharamaiah, D. E. Walker, V. K. Mishra, M. N. Palgunachari, and J. P. Segrest. 1995. Molecular basis for prokaryotic specificity of magainin-induced cell lysis. Biochemistry 34:4393-1401.
102. Van de Ven, F. J. M., H. W. Van den Hooven, R. N. H. Konings, and C. W. Hilbers. 1991. NMR studies of lantibiotics. The structure of nisin in aqueous solution. Eur. J. Biochim. 202:1181-1188.
103. van Laack, R. L. J. M., U. Schillinger, and W. H. Holzapfel. 1992. Characterization and partial purification of a bacteriocin produced by Leuconostoc carnosum LA44A. Int. J. Food Microbiol. 16:183-195.
104. Villani, F., G. Salzano, E. Sorrentino, O. Pepe, P. Marino, and S. Coppola. 1993. Enterocin 226NWC, a bacterioin produced by Enterococcus faecalis 226, active against Listeria monocytogenes. J. Appl. Bacteriol. 74:380-387.
105. Vlaemynck, G., L. Herman, and K. Coudijzer. 1994. Isolation and characterization of two bacteriocins produced by Enterococcus faecium strains inhibitory to Listeria monocytogenes. Int. J. Food Microbiol. 24:211-225.
106. Wang, C., and P. M. Muriana. 1994. Incidence of Listeria monocytogenes in packages of retail franks. J. Food Prot. 57:382-386.
107. Winkowski, K., A. D. Crandall, and T. J. Montville. 1993. Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures. Appl. Environ. Microbiol. 59:2552-2557.
108. Winkowski, K., and T. J. Montville. 1992. Use of meat isolate Lactobacillus bavaricus MN to inhibit Listeria monocytogenes growth in a model meat gravy system. J. Food Safety 13:19-31.
109. Wolf, I. D. 1992. Critical issues in food safety, 1991-2000. Food Technol. 46:64, 66, 68, 69-70.
110. Yezzi, T. L., A. B. Ajao, and E. A. Zottola. 1993. Increased nisin in Cheddar-type cheese prepared with pH control of the bulk starter culture system. J. Dairy Sci. 76:2827-2831.
111. Yousef, A. E., J. B. Luchansky, A. J. Degnan, and M. P. Doyle. 1991. Behavior of Listeria monocytogenes in wiener exudates in the presence of Pediococcus acidilactici H or pediocin AcH during storage at 4 or 25°C. Appl. Environ. Microbiol. 57:1461-1467.
112. Zottola, E. A. 1994. Microbial attachment and biofilm formation: a new problem for the food industry? Food Technol. 48:107-114.
113. Zottola, E. A., and K. C. Sasahara. 1994. Microbial biofilms in the food processing industry - should they be a concern? Int. J. Food Microbiol. 23:125-148.
114. Zottola, E. A., T. L. Yezzi, D. B. Ajao, and R. F. Roberts. 1994. Utilization of Cheddar cheese containing nisin as an antimicrobial agent in other foods. Int. J. Food Microbiol. 24:227-238.