AquaLab 14 FURTHER READING
Tapia de Daza, M.S., Y. Villegas, and A. Martinez. 1991. Mini-
mal water activity for growth of Listeria monocytogenes as affected
by solute and temperature. International Journal of Food Microbi-
ology 14:333-337.
Tokuoka, K., and T. Ishitani. 1991. Minimum water activities for
the growth of yeasts isolated from high-sugar foods. Journal of Gen-
eral and Appied Microbiology 37:111-119.
Torres, R., J. Usall, N. Teixido, M. Abadias, and I. Vinas. 2003.
Liquid formulation of the biocontrol agent Candida sake by modify-
ing water activity or adding protectants. Journal of Applied Micro-
biology 94:330-339.
Ucar, F., and I. Guneri. 1996. The effect of water activity, pH
and temperature on the growth of osmophilic yeasts. Turkish Jour-
nal of Biology 20:37-46.
Wijtzes, T., P.J. Mcclure, M.H. Zwietering, and T.A. Roberts. 1993.
Modelling bacterial growth of Listeria monocytogenes as a function
of water activity, pH and temperature. International Journal of Food
Microbiology 18:139-149.
Zwietering, M.H., T. Wijtzes, J.C. de Wit, and K.Van’T Riet. 1992.
A decision support system for prediction of the microbial spoilage in
foods. Journal of Food Protection 55:973-979.
Meat and Seafood
Allen, K., D. Cornforth, D. Whittier, M. Vasavada, and B. Num-
mer. 2007. Evaluation of high humidity and wet marinade methods
for pasteurization of jerky. Journal of Food Science. 72:C351-C355.
Chen, H.C. 1995. Seafood microorganisms and seafood safety. Jour-
nal of Food and Drug Analysis 3:133-144.
Clavero, M.R.S., and L.R.Beuchat. 1996. Survival of Escherichia
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