1 김애정, "광천 토굴새우젓의 미생물 오염도 및 영양 평가" 한국식품과학회 38 (38): 121-127, 2006
2 Chen, H., "Use of linear, Weibull, and long-logistic functions to model pressure inactivation of seven foodborne pathogens in milk" 24 : 197-204, 2007
3 Schelin, J., "The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment" 2 : 580-592, 2011
4 Naber, C. K., "Staphylococcus aureus bacteremia: epidemiology, pathophysiology, and management strategies" 48 : 231-237, 2009
5 Archer, D. L., "Preservation microbiology and safety: evidence that stress enhances virulence and triggers adaptive mutations" 7 : 91-95, 1996
6 윤요한, "Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients" ELSEVIER SCI LTD 22 (22): 1859-1864, 201112
7 Skandamis, P. N., "Heat and acid tolerance response of Listeria monocytogenes as affected by sequential exposure to hurdles during growth" 72 : 1412-1418, 2009
8 Dewaal, C. S., "Foods associated with food-borne illness outbreaks from 1990 through 2003" 26 : 466-473, 2003
9 CDC (Centers for Disease Control and Prevention), "Foodborne outbreak online database (Food)"
10 San Martin, M. F., "Food processing by high hydrostatic pressure" 42 : 627-645, 2002
1 김애정, "광천 토굴새우젓의 미생물 오염도 및 영양 평가" 한국식품과학회 38 (38): 121-127, 2006
2 Chen, H., "Use of linear, Weibull, and long-logistic functions to model pressure inactivation of seven foodborne pathogens in milk" 24 : 197-204, 2007
3 Schelin, J., "The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment" 2 : 580-592, 2011
4 Naber, C. K., "Staphylococcus aureus bacteremia: epidemiology, pathophysiology, and management strategies" 48 : 231-237, 2009
5 Archer, D. L., "Preservation microbiology and safety: evidence that stress enhances virulence and triggers adaptive mutations" 7 : 91-95, 1996
6 윤요한, "Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients" ELSEVIER SCI LTD 22 (22): 1859-1864, 201112
7 Skandamis, P. N., "Heat and acid tolerance response of Listeria monocytogenes as affected by sequential exposure to hurdles during growth" 72 : 1412-1418, 2009
8 Dewaal, C. S., "Foods associated with food-borne illness outbreaks from 1990 through 2003" 26 : 466-473, 2003
9 CDC (Centers for Disease Control and Prevention), "Foodborne outbreak online database (Food)"
10 San Martin, M. F., "Food processing by high hydrostatic pressure" 42 : 627-645, 2002
11 USDHHS/FDA (U.S. Department of Health and Human Services/ Food and Drug Administration), "Food for human consumption"
12 Ingham, S. C., "Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21oC" 68 : 1911-1915, 2005
13 Koutsoumanis, K. P., "Effects of food processing-related stresses on acid tolerance of Listeria monocytogenes" 69 : 7514-7516, 2003
14 Yoon, Y., "Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef" 133 : 78-85, 2009
15 Bang, W., "Effect of salts and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of airdried fresh pork sausage" 71 : 191-195, 2008
16 Lin, Y-D., "Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses" 21 : 605-610, 2004
17 Shadbolt, C., "Differentiation of the effects of lethal pH and water activity: food safety implications" 32 : 99-102, 2001
18 Cebrian, G., "Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions" 140 : 26-33, 2010
19 Hill, C., "Bacterial stress response in Listeria monocytogenes: jumping the hurdles imposed by minimal processing" 12 : 273-283, 2002
20 Beales, N., "Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: a review" 3 : 1-20, 2004