참고문헌
- Bernstein RM, Schluter SF, Marchalonis JJ. 1997. Immunity. In The physiology of fishes. Evans DH, ed. CRC Press, Inc., Boca Raton, FL, USA. p 215-242
- Austin B, McIntosh D. 1998. Natural antimicrobial compounds on the surface of rainbow trout, Salmo gairdneri Richardson. J Fish Dis 11: 275-277 https://doi.org/10.1111/j.1365-2761.1988.tb00550.x
- Fouz B, Devesa S, Gravningen K, Barja JL, Tranzo AE. 1990. Antibacterial action of the mucus of the turbot. Bull Eur Ass Fish Pathol 10: 56-59
- Spitznagel JK. 1997. Origins and development of peptide antibiotic research. In Antibacterial peptide protocols. Shafer WM ed. Human press. Totowa, NJ, USA. p 1-14
- Kemp GK. 2001. Potential application of acidified sodium chlorite for pathogen reduction and shelf life extension on seafood (abstract no 91-8). 2001 Institute of Food Technologists. June 24-27, New Orleans, LA, USA
- Inatsu Y, Maeda Y, Bari ML, Kawasaki S, Kawamoto S. 2005. Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage. J Food Prot 68: 999-1004 https://doi.org/10.4315/0362-028X-68.5.999
- Beverly RL, Janes ME, Oliver G. 2006. Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef. J Food Prot 69: 432-435 https://doi.org/10.4315/0362-028X-69.2.432
- Su YC, Morrissey MT. 2003. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J Food Prot 66: 812-818 https://doi.org/10.4315/0362-028X-66.5.812
- Fernandes-Naglik L, Downes J, Shirlaw P, Wilson R, Challacombe S, Kemp G, Wade W. 2001. The clinical and microbiological effects of a novel acidified sodium chlorite mouthrinse on oral bacterial mucosal infections. J Food Prot 64: 276-280
- Omar AO, Christopher H, Sacit FB, Warf CC, Kemp GK. 2004. Effects of postchill application of acidified sodium chlorite to control Campylobater spp. and Escherichia coli on commercial broiler carcasses. J Food Prot 67: 2288-2291 https://doi.org/10.4315/0362-028X-67.10.2288
- New pathogen-controlling ingredients emerge. Available from: http://www.organicconsumers.org/Irrad/newcontrols.cfm. Accessed Oct. 31, 2000
- Lim K, Mustapha A. 2004. Effects of cetylpyridium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. J Food Prot 67: 310-315 https://doi.org/10.4315/0362-028X-67.2.310
- Al-Nabulsi AA, Holley RA. 2006. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature. J Appl Microbiol 100: 244-255 https://doi.org/10.1111/j.1365-2672.2005.02785.x
- Hajmeer MN, Marsden JL, Fung DYC, Kemp GK. 2004. Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets. Meat Science 68: 227-283 https://doi.org/10.1016/j.meatsci.2004.03.006