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USDA-FSIS has approved the use of LF either as 2% water-based antimicrobial spray, for decontamination of beef carcasses and parts, or as a spray that would deliver 1 g of LF per dressed carcass, followed by washing with temperate water and lactic acid rinse (USDA-FSIS 2008c) Other potential decontaminants tested, with limited effectiveness, include gluconic acid at 15% and 3% (Garcia Zepeda et al..

distribution of these 100 runs. One solution had a G2 of 268.6 and was reached 88 out of 100 times. A second solution, reached 12 out of 100 times, had a G2 of 323.5. Because the rst solution was clearly dominant in frequency and had a superior t, this solution is reported as the nal one. If the dominant solution had an inferior t, we might have considered restricting the parameter estimation (e.g., imposing some sensible equality constraints on the conditional response probabilities). This more constrained model would then have been run with 100 different sets of start values, and the distribution of solutions would have been examined. The Five-Class Solution The results indicate that the observed data were best represented by ve types, or levels, of depression. Table 26.3 contains the parameter estimates for the ve-class solution. The matrix of conditional response probabilities shows the probability of responding yes to each of the eight items given class membership. (The probability of responding no to each item given class membership can be calculated by subtracting the probability of yes from 1.) Probabilities greater than .50 are marked in bold, indicating that individuals in that latent class are more likely to report that symptom than not. It is interesting to note that, although no restrictions were imposed on the model parameters, the four indicators of sadness tend to operate similarly, as do the two indicators of being disliked and the two indicators of failure. Based on the pattern of conditional response probabilities, the meaning of the ve latent classes can be interpreted and appropriate class labels can be assigned. Individuals in Latent Class 1 are expected to have a

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Leroy-S trin, and R Talon 2001b Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain Journal of Applied Microbiology 91:514 519 Beck, H, A Hansen, and F Lauritsen 2004) Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus Journal Applied Microbiology 96:1185 1193 Beck, H, A Hansen, and F Lauritsen 2002 Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus Enzyme and Microbial Technology 31:94 101 Berdagu , J, P Monteil, M Montel, and R Talon 1993 Effects of starter cultures on the formation of avour compounds in dry sausage Meat Science 35:275 287 Berthier, F, M Zagorec, M Champomier-Verg s, S Ehrlich, and F Morel-Deville 1996 Ef cient transformation of Lactobacillus sake by electroporation Microbiology 142:1273 1279 Bover-Cid, S, and W Holzapfel 1999 Improved screening procedure for biogenic amine production by lactic acid bacteria.

Table 4-5 (continued)

International Journal of Food Microbiology 53:33 41 Bover-Cid, S, M Izquierdo-Pulido, and M VidalCarou 2001 Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality Journal of Food Protection 64:367 373 Bover-Cid, S, M Hugas, M Izquierdo-Pulido, and M Vidal-Carou 2000a Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages Journal of Food Protection 63:237 243 Bover-Cid, S, M Izquierdo-Pulido, and M VidalCarou 2000b Mixed starter cultures to control biogenic amine production in dry fermented sausages Journal of Food Protection 63:1556 1562 Bover-Cid, S, S Schoppen, M Izquierdo-Pulido, and M Vidal-Carou 1999) Relationship between biogenic amine contents and the size of dry fermented sausages Meat Science 51:305 311..

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