[1] | Lee, J.W., Kim, H.J., Yoon, Y., Kim, J.H, Ham, J.S., Byun, M.W, Baek, M., Jo, C. and Shin, M.G., 2009, Manufacture of ice cream with improved microbiological safety by using gamma irradiation. Radiation Physics and Chemistry, 78: 593-595. http://dx.doi.org/10.1016/j.radphyschem.2009.03.016 |
[2] | Warke, R., Kamat, A., Kamat, M. and Thomas,P., 2000,Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India. Food Control, 11: 77-83. http://dx.doi.org/10.1016/S09567135(99)00027-4 |
[3] | Champagne, C.P., Laing, R.R., Roy, D. and Mafu, A.A., 1994, Psychrotrophs in dairy products: their effects and their Control. Critical Review in Food Science and Nutrition, 34: 1-30. http://dx.doi.org/10.1080/10408399409527648 |
[4] | Kanbakna, J., Con, A.N. and Ayor, A., 2004, Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control, 15: 463-470. http://dx.doi.org/10.1016/S09567135(03)00131-2 |
[5] | P. Papademas and T. Bintsis, Microbiology of ice cream and related products,1st ed., R. Robinson Ed., Dairy Microbiology Handbook , New York: John Wiley and Sons. Inc., 2002. |
[6] | E.T. Ryser, Incidence and behavior of Listeria monocytogenes in unfermented dairy products, L.T.Ryser and E.H. Marth, Eds. Listeria, Listeriosis and Food Safety, New York: CRC Press, 2007. |
[7] | R.Fernandes, Ed., Microbiology handbook: Dairy products, UK: Leatherhead Food International Ltd., 2009. |
[8] | Vought, K.J. and Tatini, S.R., 1998, Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak. Journal of Food Protection, 61: 1493-1496. |
[9] | Zhou, G., Zheng, D., Dou, L., Cai, Q. and Yuan, Z., 2010, Occurrence of psychrotolerant Bacillus cereus group strains in ice creams. International Journal of Food Microbiology, 137:143-146. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.12.005 |
[10] | Gündoğan, N., Citak, S. and Turan, E.,2006, Slime production, DNase activity and antibiotic resistance of Staphylococcus aureus isolated from raw milk, pasteurized milk and ice cream samples. Food Control, 17: 389-392. http://dx.doi.org/10.1016/j.foodcont.2005.01.006 |
[11] | Fadel, H.M. and Ismail, J., 2009, Prevalence and significance of Staphylococcus aureus and Enterobacteriaceae species in selected dairy products and handlers. International Journal of Dairy Science, 4: 100-108. http://dx.doi.org/10.3923ijds.2009.100.108. |
[12] | IAEA, 2011, Food & Environmental Protection Newsletter, 14 (2). IAEA, Austria. |
[13] | Anon, 2003, "Radiation Processing for safe, shelf-stable and ready-to-eat food". Proceedings of a Final Research Co-ordination Meeting held in Montreal, Canada, TECDOC-13372000, IAEA-, IAEA, Summary, p7. |
[14] | Thayer, D.W. and Boyd, G., 1994, Control of enterotoxicBacillus cereus on poultry or red meats and in beef gravy by gamma irradiation. Journal of Food Protection, 57: 758-764. |
[15] | APHA, 1992, Compendium of methods for the microbiological examination of foods, Washington, DC.: American Public Health Association, |
[16] | D. Roberts and M., Greenwood, Eds., Practical Food Microbiology: Methods for the examination of food for micro-organisms of public health significance. USA: Blackwell Publishing LTD., 2003. |
[17] | Oxoid, The Oxoid Manual, Budapest: Oxoid Ltd., 2006. |
[18] | C. H Collins., P. M. Lyne and J. M Grange, Eds., Collins and Lyne's microbiological methods. London: Butterworths, 1989. |
[19] | Wierbicki, E., 1985, Technological and irradiation conditions for radappertization of chicken products used in the United States Army Raltech Toxicology Study. Food Irradiation Processing, Vienna: IAEA, pp. 79-99. |
[20] | SAS Institute, SAS/STAT user's guide. USA: Cary, NC, Statistical Analysis Institute, 1989. |
[21] | Palumbo, S.A. and Williams, A.C., 1991, Resistance of Listeria monocytogenes to freezing in foods. Food Microbiology, 8:63-68. http://dx.doi.org/10.1016/07400020(91)90017-V |
[22] | Adeil Pietranera, M. S., Narvaiz, P., Horak, C. and Eairiyama, E., 2003, Irradiated ice creams for immunosuppressed patients. Radiation Physics and Chemistry, 66: 357–365. http://dx.doi.org/10.1016/S0969806X(02)00389-4 |
[23] | Jo, C., Kim, H.-J., Kim, D.-H., Lee, W.-K., Ham, J.-S. andByun, M.-W., 2007, Radiation sensitivity of selected pathogens in ice cream. Food Control, 18, 859-865. http://dx.doi.org/10.1016/j.foodcont.2006.04.011 |
[24] | Stekelenburg, F. K., 1990, Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content. International Journal of Food Microbiology, 10, 23-32. http://dx.doi.org/10.1016/0168-1605(90)90004-O |
[25] | Kamat, A., Warke, R., Kamat, M. and Thomas, P., 2000, Low-dose irradiation as a measure to improve microbial quality of ice cream. International Journal of Food Microbioogy,62,27-35. http://dx.doi.org/10.1016/S01681605(00)00251-8 |
[26] | ICMSF, Microbial ecology of foods: factors affecting life and death of microorganisms.UK: Academic Press, INC, 1980, Vol. 1. |
[27] | Monk, J.D., Beuchat, L.R. and Doyle, M.P., 1995, Irradiation inactivation of food-borne microorganisms. Journal of Food Protection, 58: 197-208. |
[28] | Dean, J.P. and Zottola, E.A.C., 1996, Use of nisin in ice cream and effect on the survival of Listeria monocytogenes., Journal of Food Protection, 59: 476-480. |
[29] | J.Y.C. D'Aoust, Salmonella, ed., M. P. Doyle, Ed., Foodborne Bacterial Pathogens. New York: Marcel Dekker, Inc., 1989. |
[30] | Hubáčkorá, M. and Ryšánek, D., 2007, Effects of freezing milk samples on the recovery of alimentary pathogens and indicator microorganisms. Acta Veterinaria Brno, 76: 301-307. http://dx.doi.org/10.2754/avb200776020301 |
[31] | B.M. Lund, Freezing, ed., B.M. Lund, T.C. Baird Parker, G.W. Gould, Eds., The Microbiological Safety and Quality of Food. Gaithersburg: MD Aspen Publishers, 2000, Vol.1. |
[32] | J. Farkas, Physical methods of Food Preservation, ed., M.P.Doyle, L.R.Beuchat and T.J.Montville, Eds, Food Microbiology: Fundamentals and Frontiers. Washington, D.C.: ASM Press, 1997. |