1. Catalano, V. R. and Knabel, S. J., Incidence ofSalmonella in Pennsylvania egg processing plants and destruction by high pH.J. Food Prot., 57, 587–591 (1994).
2. Cho, S. A., Lee, I. S., Park, J. H., Seok, S. H., Lee, H. Y., Kim, D. J., Back, M. W., Lee, S. H., Hur, S. J., Ban, S. J., Lee, Y. K., and Park, J. H., Safety and immunogenicity ofSalmonella enterica serovar typhimurium LlaB in mice.J. Microbiol. Biotechnol., 15, 609–615 (2005).
3. Cho, S. Y., Park, B. K., Moon, K. D., and Oh, D. H., Prevalence ofListeria monocytogenes and related species in minimally processed vegetables.J. Microbiol. Biotechnol., 14, 515–519 (2004).
4. Jin, S. K., Song, D. J., Lee, H. G., Kim, Y. G., Park, T. S., and Park, G. B., Effects of sodium lactate addition and lactic acid dipping on the cooking loss, salt, nitrite content, pH, WHC, water activity of sausage.Kor. J. Animal. Sci., 37, 379–386. (1995).
5. Kalchayanand, N., Sikers, T., Dunne, C. P., and Ray, B., Hydrostatic pressure and electroporation have increase bactericidal efficiency in combination with bacteriocins.Appl. Environ. Microbiol., 60, 4174–4177 (1994).