APPENDIX 7

Bibliography

(Return to table of contents.)

The general reference section contains citations that are applicable to this guidance in general. Of particular interest is the reference for the Federal Register of December 18, 1995, which itself lists over 200 citations. References listed for each chapter specifically pertain to the information contained in that chapter.

• General References

  • Ahmed, F.E. (ed). 1991. Seafood Safety. National Academy Press, Washington, D.C. 432 p.
  • Molluscan Shellfish Steering Committee, NMFS. 1990. Model Seafood Surveillance Project. NOAA/National Marine Fisheries Service, Office of Trade and Industry Services, Washington, D.C.
  • National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1992. Hazard Analysis and Critical Control Point System. Intl. J. Food Microbiol. 16:1-23.
  • Pierson, M.D. and D.A. Corlett, Jr., (eds). HACCP; Principles and Applications. Van Nostrand Reinhold, New York.
  • Natl. Research Council, Committee on Food Protection, Subcomm. on Microbiol. Criter. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. National Academy Press, Washington, D.C.
  • Savage, R.A. 1995. Hazard analysis critical control point: a review. Food Rev. Int'l. 11:575-595.
  • U.S. Food and Drug Administration. 2000. National Shellfish Sanitation Program, Guide for the Control of Molluscan Shellfish. DHHS/PHS/FDA/Office of Seafood, Washington, D.C.
  • U.S. Food and Drug Administration. 1997. Code of Federal Regulations. 21 CFR Parts 123 and 1240, Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products. DHHS/PHS/FDA/Office of Seafood, Washington, D.C. [Originally published in: Federal Register, Monday, December 18, 1995, Part II, Department of Health and Human Services, Food and Drug Administration, 21 CFR Parts 123 and 1240, Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule].
  • U.S. Food and Drug Administration. 1997. Food Code. DHHS/PHS/FDA, Washington, DC.
  • U.S. Food and Drug Administration. 1997. Foodborne Pathogenic Microorganisms and Natural Toxins. Available at internet site:
    http://www.cfsan.fda.gov/list.html.
  • U.S. Food and Drug Administration. 1989. Federal Food, Drug, and Cosmetic Act. HHS Publication No. (FDA) 89-1051. DHHS/PHS/U.S. Food and Drug Administration, Washington, D.C.

• Chapter 4: Pathogens – Receiving

  • U.S. Food and Drug Administration. 2000. National Shellfish Sanitation Program, Guide for the Control of Molluscan Shellfish. DHHS/PHS/FDA/Office of Seafood, Washington, D.C.

• Chapter 5: Parasites

  • Adams, A.M., K.D. Murrell, and J.H. Cross. 1997. Parasites of fish and risks to public health. Rev. sci. tech. Off. Int. Epiz. 16(2):652-660.
  • Agersborg, H.P.K. 1918. Nematodes in marketable fishes. Science 48:493-495.
  • American Gastroenterological Association (AGS). 2000. Determination of the incidence of gastrointestinal parasitic infections from the consumption of raw seafood in the U.S. [Report under FDA Contract 223-97-2328 with Life Sciences Research Office, American Society for Nutritional Sciences]. AGN, Bethesda, MD. 9 p.
  • Baylis, H.A. 1944. Capsularia marina and the Ascaridae of marine hosts. Parasitol. 36:119-121.
  • Berland, B. 1961. Nematodes from some Norwegian marine fishes. Sarsia 2:1-50.
  • Bier, J.W. 1988. Anisakiasis. In Balows, A., W.J. Hausler, Jr., M. Ohashi, and A. Turano (eds), Laboratory Diagnosis of Infectious Diseases, Vol. I. Springler-Verlag, New York.
  • Bouree, P., A. Paugam, and J.C. Petithory. 1995. Review - Anisakidosis: Report of 25 cases and review of the literature. Comp. Immun. Microbiol. Infect. Dis. 18(2):75-84.
  • Daniel, R.J. 1950. A guide to marketable fish. Proc. Lpool. Biol. Soc. 57:App1, pp.68.
  • Deardorff, T.L. and M.L. Kent. 1989. Prevalence of larval Anisakis simplex in pen-reared and wild -caught salmon (Salmonidae) from Puget Sound, Washington. J. Wildl. Dis. 25:416-419.
  • Deardorff, T.L., M.J. Klicks, M.E. Rosenfeld, R.A. Rychlinski, and R.S. Desowitz. 1982. Larval ascaroid nematodes from fishes near the Hawaiian Islands, with comments on pathogenicity experiments. Pacific Science 36:187-201.
  • Deardorff, T.L. and R.M. Overstreet. 1990. Seafood-transmitted zoonoses in the United States: the fish, the dishes and the worms, p. 211-265. In (Ward, D. and C.R. Hackney, eds.) Microbiology of Marine Food Products, Van Nostrand and Reinhold, New York, NY.
  • Deardorff, T.L., R.B. Raybourne, and R.S. Desowitz. 1984. Behavior and viability of third-stage larvae of Terranova sp. (Type HA) and Anisakis simplex (type I) under coolant conditions. J. Food Protect. 47(1):49-52.
  • Deardorff, T.L. and R. Throm. 1988. Commercial blast-freezing of third-stage Anisakis simplex larvae encapsulated in salmon and rockfish. J. Parasit 74(4):600-603.
  • Eckert, J. 1996. Workshop summary: food safety: meat- and fish-borne zoonoses. Vet. Parasitol. 64:143-147.
  • Eslami, A. and B. Mokhayer. 1997. Nematode larvae of medical importance found in market fish in Iran. Pahlavi Medical Journal 8:345-348.
  • Gardner, M.A. 1990. Survival of Anisakis in cold-smoked salmon. Can. Inst. Food Sci. Technol. J. 23:143-144.
  • Hauck, A.K. 1977. Occurrence and survival of the larval nematode Anisakis sp. in the flesh of fresh, frozen, brined and smoked Pacific herring, Clupea harengus pallasi, J. Parasitol. 63:515-519.
  • Hauksson, E. 1989. Investigations on the sealworm problem in Icelandic waters: recent findings and future research. In: Moller, H.(ed), Nematode Problems in North Atlantic Fish. International Council for the Exploration of the Sea. Copenhagen, C.M./F:6:30-31.
  • Jansen, T., K. Andersen, and S. des Clers. 1994. Sealworm (Pseudoterranova decipiens) infections in demersal fish from two areas in Norway. Can. J. Zool. 72:598-608.
  • Karl, H. and M. Leinemann. 1989. Viability of nematode larvae (Anisakis sp.) In frozen herrings. Archiv fur Lebensmittelhygiene 40(1):14-16.
  • Lagoin, Y. 1980. Infection of humans by the nematode Anisakis simplex in herrings. Bull. Acad. Vet. de France 53:139-146.
  • Lile, N. 1989. The parasite fauna of four Pleuronectidae flatfish from north Norway and the influence of host zoogeography, phylogeny and ecology on parasite distribution. Can. Sci. Institute of Biology and Geology (IBG), University of Tromoso. pp 68.
  • Margolis, L. and J.R. Arthur. 1979. Synopsis of the parasites of fishes of Canada. J. Fish. Res. Board Can. 19:101-119.
  • Martin, O. 1921. Ueber Ascaridenlarven aus dem Fleische von seefischen. Z. IntekKr. 22:13-36.
  • McClelland, G., R.K. Misra and D.J. Martell. 1990. Larval anisakine nematodes in various fish species from Sable Island Bank and vicinity. pp.83-118. In: Population biology of sealworm (Pseudoterranova decipiens) in relation to its intermediate and seal hosts. Can. Bull. Fish. Aquat. Sci. Vol. 222.
  • Ogawa, K. 1996. Marine parasitology with special reference to Japanese fisheries and mariculture. Vet. Parasitol. 64:95-105.
  • Polyanskii, Y. 1966. Parasites of the fish of the Barents Sea. Translations of the Zoological Institute of the Academy of Sciences of the U.S.S.R. 19:1955. (Israel Prog. for Scient. Translations, Jerusalem).
  • Punt, A. 1941. Recherches sur quelques nematodes parasites des poissons de la Mer du Nord. Mem. Mus. Hist. Nat. Belg. 98:1-110.
  • Sakanari, J.A. and J.H. McKerrow. 1989. Anisakiasis. Clin. Microbiol Rev. 2:278-284.
  • Templeman, W., H.J. Squires, and A.M. Fleming. 1957. Nematodes in the fillets of cod and other fishes in Newfoundland and neighbouring areas. J. Fish. Res. Bd. Can. 14:831-897.
  • Verhamme, M.A.M. and C.H.R. Ramboer. 1988. Anisakiasis caused by herring in vinegar: a little known medical problem. Gut. 29:843-847.
  • Williamson, H.C. 1910. Nematodes in the muscle of the cod (Gadus callarias). Rep. Fish. Bd. Scot. 28:61-62.
  • Williamson, H.C. 1919. The distribution of parasite-infected fish. Ann. App. Biol. 6:48-52.
  • World Health Organization (WHO). 1995. Control of foodborne trematode infections: Report of a WHO study group. WHO, Geneva. WHO Technical Report Series No. 849, 157 pp.
  • Wulker, G. 1929. Der Wirtswechsel der parasitischen Nematoden von Meeresfischen. Verb. Dtsch. Zool. Ges. 33:147-157.
  • Wulker, G. 1930a. Ueber nematoden aus Nordseetieren I. Zool. Anz. 87:293-302.
  • Wulker, G. 1930b. Ueber nematoden aus Nordseetieren I. Zool. Anz. 88:1-16.

• Chapter 6: Natural Toxins

  • Arakawa, O., T. Noguchi, and Y. Onoue. 1995. Paralytic shellfish toxin profiles of xanthid crabs Zosimus aeneus and Atergatis floridus collected on reefs of Ishigaki Island. Fish. Sci. 61(4):659-662.
  • Clifford, M.N., R. Walker, P. Ijomah, J. Wright, C.K. Murray, R. Hardy, E.P. Martlbauer, E. Usleber, and G. Terplan. 1993. Do saxitoxin-like substances have a role in scombrotoxicosis? Food Addit. Contamin. 9(6):657-667.
  • Hall, S. and G. Strichartz (eds). 1990. Marine Toxins: Origin Structure, and Molecular Pharmacology. ACS Symposium Series 418, American Chemical Society, Washington, DC.
  • Halstead, B.W. 1967. Poisonous and Venomous Marine Animals of the World, Vol. 2 - Invertebrates. U.S. Government Printing Office, Washington, DC.
  • Halstead, B.W. 1988. Poisonous and Venomous Marine Animals of the World (Second Revised Edition). The Darwin Press, Inc., Princeton, NJ.
  • Hwang, D-F. and Y-H. Tsai. 1999. Toxins in toxic Taiwanese crabs. Food. Rev. 15(2):145-162.
  • Hwang, D-F., Y-H. Tsai, T-j. Chai, and S-S Jeng. 1996. Occurrence of tetrodotoxin and paralytic shellfish poison in Taiwan crab Zosimus aeneus. Fish. Sci. 62(3):500-501.
  • Kawai, N., Y. Nakayama, S. Matsuoka, and T. Mori. 1985. Lipid composition of various tissues of Lepidocybium flavobrunneum. Yukagaku 34:25-31.
  • Lawrence, J.F., M. Maher, and W. Watson-Wright. 1994. Effect of cooking on the concentration of toxins associated with paralytic shellfish poison in lobster hepatopancreas. Toxicon 33(12):1669-1673.
  • Ochiai, Y., S. Watabe, K. Hashimoto, H. Narita, Y. Ukishima, and M. Nara. 1984. Biochemical identification of two gempylid fish causative of a food poisoning. Bull. Japan. Soc. Sci. Fish. 50:721-725.
  • Perez-Zarza, M.C., V. Ruiz-Gutierrez, and L. Bravo. 1993. Lipid composition of two purgative fish: Ruvettus pretiosus and Lepidocybium flavobrunneum. Grasas y Aceites 44:47-52.
  • Spark, A.A. and A.A. deWit. 1980. Wax esters in edible fish. Identification of wax esters. Fishing Industry Research Institute (South Africa), Annual Report (no. 34), pp. 45-47.
  • Tsai, Y-H., D-F. Hwang, T-J. Chai, and S.S. Jeng. 1995. Occurrence of tetrodotoxin and paralytic shellfish poison in the Taiwanese crab Lophozozymus pictor. Toxicon 33(12):1669-1673.
  • Tsai, Y-H., D-F. Hwang, T-J. Chai, and S.S. Jeng. 1996. Occurrence of paralytic shellfish toxin in Taiwanese crab Atergatopsis germaini. Toxicon 34(4):467-474.
  • Withers, N. 1988. Marine toxins and venoms. In Tu, A.T. (ed), Handbook of Natural Toxins, Vol. 3. Marcel Dekker, New York.
  • Yasumoto, T. and M. Murata. 1993. Marine toxins. Chem. Rev. 93:1897-1909.

• Chapter 7: Histamine

  • Arnold, S. and D. Brown. 1978. Histamine toxicity from fish products. Adv. Food Res. 24: 113-154.
  • Baranowski, J.D., A.F. Hilmer, P.A. Brust, M. Chongsiriwatana, and R.J. Premaratne. 1990. Decomposition and histamine content in mahimahi (Coryphaena hippurus). J. Food Prot. 53(3): 217-222.
  • Behling, A.R. and S.L. Taylor. 1982. Bacterial histamine production as a function of temperature and time of incubation. J. Food Sci. 47:1311-1317.
  • Bjeldanes, L.F., D.E. Schultz, and M.M. Morris. 1978. On the aetiology of scrombroid poisoning: cadaverine potentiation of histamine toxicity in the guinea pig. Food Cosmet. Toxicol. 16:157-159.
  • Concon, J. (ed). 1988. Food Toxicology. Marcel Dekker, Inc., New York. p. 511-605.
  • Eitenmiller, R. and S. DeSouza. 1984. Enzymatic mechanisms for amine formation in fish, p. 431-442. In Ragelis, E. (ed), Seafood Toxins. American Chemical Society, Washington, D.C.
  • Farn, G. and C. Sims. 1987. Chemical indices of decomposition in tuna, p. 175-184. In Kramer, D. and J. Liston (eds), Seafood Quality Determination (Book #15 of Developments in Seafood Science). Elsevier, New York.
  • Fletcher, G.C., G. Summers, and P.W.C. van Veghel. 1998. Levels of histamine and histamine-producing bacteria in smoked fish from New Zealand markets. J. Food Prot. 61(8):1064-1070.
  • Hernández-Herrero, M.M., A.X. Roig-Sagués, J.J. Rodríguez-Jere zand M.T. Mora-Ventura. 1999. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). J. Food Prot 62(5):509-514.
  • Hilmer, A.F. and D. H. Yoshinaga. 1984. Histamine Formation in Tuna, p. 443-451. In Ragelis, E (ed), Seafood Toxins. American Chemical Society, Washington, D.C.
  • Hilmer, A.F., D.H. Yoshinaga, and W. Nip. 1981. Histamine formation and honeycombing during decomposition of skipjack tuna. Katsuwonus pelamis, at elevated temperatures. Marine Fisheries Rev. 43(10):9-14.
  • Inestia, C. 1973. Significance and Detection of Histamine in Food, p. 327-347. In Microbiological Safety of Food. Academic Press, New York.
  • Lehane, L. and J. Olley. 2000. Review - Histamine fish poisoning revisited. Int. J. Food Microbiol. 58: 1-37.
  • Silva, C.C.G., J.B. Da Ponte, and M.L.N. Enes Dapkevicius. 1998. Storage temperature effect on histamine formation in big eye tuna and skipjack. J. Food Sci. 63(4):644-647.
  • Stratton, J. and S. Taylor. 1991. Scombroid poisoning, p. 331-347. In Ward, D. and C. Hackney (eds), Microbiology of Marine Food Products. Van Nostrand Reinhold, New York.
  • Taylor, S. 1988. Marine toxins of microbial origin. Food Technol. 42:94-98.
  • Taylor, S. 1985. Histamine poisoning associated with fish, cheese, and other foods, p. 1-47. World Health Organization, VPH/FOS/85.1.
  • Taylor, S.L., J.Y. Hui, and D.E. Lyons. 1984. Toxicology of scombroid poisoning, p. 417-430. In Ragelis, E. (ed), Seafood Toxins. American Chemical Society, Washington, D.C.
  • Taylor, S. and S. Summer. 1987. Detection of histamine, cadaverine, and putrescine, p. 235-246. In Kramer, D. and J. Liston (eds), Seafood Quality Determination (Book #15 of Developments in Seafood Science). Elsevier, New York.
  • van Spreckens, K. 1987. Histamine production by psychrophilic flora, p. 309-318. In Kramer, D. and J. Liston (eds), Seafood Quality Determination (Book #15 of Developments in Seafood Science). Elsevier, New York.

• Chapter 8: Decomposition

  • Arnold, S.H. and D.W. Brown. 1978. Histamine toxicity from fish products. Adv. Food Res. 24:113-154
  • Bjeldanes, L.F., D.E. Schultz, and M.M. Morris. 1978. On the aetiology of scrombroid poisoning: cadaverine potentiation of histamine toxicity in the guinea pig. Food Cosmet. Toxicol. 16:157-159.
  • Concon, J. 1988. Food Toxicology. Part A. Principles and concepts. Marcel Dekker, Inc., New York. p. 626-627.
  • Eitenmiller, R. and S. DeSouza. 1984. Enzymatic mechanisms for amine formation in fish, p. 431-442. In Ragelis, E. (ed), Seafood Toxins. American Chemical Society, Washington, D.C.
  • Farn, G. and C. Sims. 1987. Chemical indices of decomposition in tuna, p. 175-184. In Kramer, D. and J. Liston (eds), Seafood Quality Determination (Book #15 of Developments in Seafood Science). Elsevier, New York.
  • Parrot, J. and G. Nicot. 1986. Absorption de l'histamine par l'appareil digestif, p.148-161. In Handbuch der Experimentellen Pharmakologie, Vol. 18. Springer-Verlag, New York.
  • Stratton, J. and S. Taylor. 1991. Scombroid poisoning, p. 343. In Ward, D. and C. Hackney (eds), Microbiology of Marine Food Products. Van Nostrand Reinhold, New York.
  • Taylor, S. 1988. Marine toxins of microbial origin. Food Technol. 42:94-98.
  • Taylor, S. 1985. Histamine poisoning associated with fish, cheese, and other foods. pp. 1-47. World Health Organization, VPH/FOS/85.1.
  • Taylor, S.L., J.Y. Hui, and D.E. Lyons. 1984. Toxicology of scombroid poisoning, p. 417-430. In Ragelis, E. (ed), Seafood Toxins. American Chemical Society, Washington, D.C.
  • Taylor, S. and S. Summer. 1987. Detection of histamine, cadaverine, and putrescine, p. 235-246. In Kramer, D. and J. Liston (eds), Seafood Quality Determination (Book #15 of Developments in Seafood Science). Elsevier, New York.

• Chapter 9: Chemicals

  • Catfish Farmers of America. 1993. Catfish Quality Assurance (Publication 1873). Cooperative Extension Service, Mississippi State University, Mississippi State, MS.
  • Striped Bass Growers Association. 1996. The Hybrid Striped Bass Industry from Fish Farmer to Consumer. Striped Bass Growers Associated, P.O. Box 11280, Columbia, SC.
  • U.S. Trout Farmer's Association. 1994. Trout Producers Quality Assurance Program. USTFA, P.O. Box 220, Charles Town, WV.
  • U.S. Environmental Protection Agency. 1995. Final Water Quality Guidance for the Great Lakes System. In Federal Register, Vol. 60, No. 56.
  • U.S. Environmental Protection Agency. 1992. Water Quality Standards; Establishment of Numeric Criteria for Priority Toxic Pollutants; States' Compliance. In Federal Register, Vol. 57, No. 246.
  • U.S. Environmental Protection Agency. Tolerances and exemptions from tolerances for pesticide chemicals in or on raw agricultural products. In Code of Federal Regulations 40 CFR 180. U.S. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration. 1993. Guidance Document for Chromium in Shellfish. DHHS/PHS/FDA/CFSAN/Office of Seafood, Washington, DC.
  • U.S. Food and Drug Administration. 1993. Guidance Document for Arsenic in Shellfish. DHHS/PHS/FDA/CFSAN/Office of Seafood, Washington, D.C.
  • U.S. Food and Drug Administration. 1993. Guidance Document for Lead in Shellfish. DHHS/PHS/FDA/CFSAN/Office of Seafood, Washington, D.C.
  • U.S. Food and Drug Administration. 1993. Guidance Document for Nickel in Shellfish. DHHS/PHS/FDA/CFSAN/Office of Seafood, Washington, D.C.
  • U.S. Food and Drug Administration. 1993. Guidance Document for Cadmium in Shellfish. DHHS/PHS/FDA/CFSAN/Office of Seafood, Washington, D.C.
  • U.S. Food and Drug Administration. 1989. Pesticide residues in food and feed enforcement criteria. In Compliance Policy Guides, Sect. 575.100. DHHS/PHS/FDA/Center for Food Safety and Applied Nutrition, Washington, D.C.
  • U.S. Food and Drug Administration. Unavoidable contaminants in food for human consumption. In Code of Federal Regulations 21 CFR 109.30. U.S. Government Printing Office, Washington, D.C.

• Chapter 11: Drugs

  • Catfish Farmers of America. 1993. Catfish Quality Assurance (Publication 1873). Cooperative Extension Service, Mississippi State University, Mississippi State, MS.
  • Joint Subcommittee on Aquaculture. 1994. Guide to Drug, Vaccine, and Pesticide Use in Aquaculture (Publication B-5085). Texas Agricultural Extension Service, College Station, TX.
  • Striped Bass Growers Association. 1996. The Hybrid Striped Bass Industry from Fish Farmer to Consumer. Striped Bass Growers Associated, P.O. Box 11280, Columbia, SC.
  • U.S. Trout Farmer's Association. 1994. Trout Producers Quality Assurance Program. USTFA, P.O. Box 220, Charles Town, WV.
  • U.S. Food and Drug Administration. 2000. Extralabel Drug Use in Animals. In Code of Federal Regulations 21 CFR 530. U.S. Government Printing Office, Washington, DC.
  • U.S. Food and Drug Administration. 2000. Certain other dosage form new animal drugs. In Code of Federal Regulations 21 CFR 529. U.S. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration. 2000. Tolerances for residues of new animal drugs in food. In Code of Federal Regulations 21 CFR 556. U.S. Government Printing Office, Washington, DC.

• Chapter 12: Pathogens – Growth

  • Ahmed, F.E. (ed.). 1991. Seafood Safety. National Academy Press, Washington, D.C.
  • Baek, S-Y., S-Y. Lim, D-H. Lee, K-H. Min, and C-M. Kim. 2000. Incidence and characterization of Listeria monocytogenes from domestic and imported foods in Korea. J. Food Prot. 63:186-189.
  • Gecan, J.S., R. Bandler, and W.F. Staruskiewcz. 1994. Fresh and frozen shrimp: A profile of filth, microbiological contamination, and decomposition. J. Food Prot. 57:154-158.
  • Hood, M.A., G.E. Ness, G.E. Rodrick, and N.J. Blake. 1983. Effects of storage on microbial loads of two commercially important shellfish species, Crassostrea virginica and Mercenaria campechiensis. Appl. Environ. Microbiol. Apr:1221-1228.
  • Huss, H.H. 1997. Control of indigenous pathogenic bacteria in seafood. Food Control. 8:91-98.
  • Huss, H.H., 1993. Assurance of seafood quality. FAO Fisheries Technical Paper, No. 334.Rome, FAO. 169p.
  • Huss, H.H. (ed,). 1993. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, No. 346. Rome, FAO.
  • Huss, H H., A. Reilly, P.K Ben Embarek. 2000. Prevention and control of hazards in seafood. Food Control. 11:149-156.
  • Jørgensen, L. V., and H. H. Huss. 1998. Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. Int. J. Food Microbiol. 42:127-131.
  • Morris, G. J., and R.E. Black. 1985. Cholera and other vibrioses in the United States. New Engl. J. Med. 12:343-350.
  • Nielsen, H.-J.S, and P. Zeuthen. 1984. Growth of pathogenic bacteria in sliced vacuum-packed bologna-type sausage as influenced by temperature and gas permeability of packaging film. Food Microb. 1:229-243
  • Palumbo, S.A. 1986. Is Refrigeration enough to restrain foodbourne pathogens? J. Food Prot. 49: 1003-1009.
  • Peixotto, S.S., G. Finne, M.O. Hanna, and C. Vanderzant, 1979. Presence, growth and survival of Yersinia entercolitica in oysters, shrimp and crab. J. Food Prot. 42:974-981.
  • Philips, F.A.and T. Peeler. 1972. Bacteriological survey of the blue crab industry. Appl. Microbiol. Dec.:958-966.
  • Refrigerated Foods and Microbiological Criteria Committee of the National Food Processors Association. 1988. Factors to be considered in establishing good manufacturing practices for the production of refrigerated foods. Dairy and Food Sanit. 8:288-291.
  • Rivituso, C.P. and Snyder. 1981. Bacterial growth at foodservice operating temperatures. J. Food Prot. 44:770-775.
  • Rosso, L., S. Bajard, J.P. Flandrois, C. Lahellec, J. Fournaud, and P. Veit. 1996. Differential growth of Listeria monocytogenes at 4 and 8°C: Consequences for the shelf life of chilled products. 59:944-949.
  • Satoshi, I, A. Nakama, Y. Arai, Y. Kokubo, T. Maruyama, A Saito, T. Yoshida, M. Terao, S. Yamamoto, and S. Kumagai. 2000, Prevalence and contamination levels of Listeria monoocytogenes in retail foods in Japan. Int. J. Food Microb. 59:73-77.
  • Son, N.T., and G.H. Fleet. 1980. Behavior of pathogenic bacteria in the oyster, Crassostrea commercialis, during depuration, relaying and storage. Appl. Environ. Microbiol. Dec:994-1002.
  • U.S. Food and Drug Administration. 2000. Foodborne Pathogenic Microorganisms and Natural Toxins ("Bad Bug Book"). Available at internet site: http://www.cfsan.fda.gov/~mow/intro.html
  • U.S. Food and Drug Administration. 1999. Food Code. DHHS/PHS/FDA, Washington, DC. Available at internet site: http://www.cfsan.fda.gov/~dms/foodcode.html
  • Wallace, B. J., J. J. Guzewich, M. Cambridge, S Altekruse.1999. Seafood-associated disease outbreaks in New York, 1980-1994. Amer. J Prev. Med.17:48-54.
  • Ward, D.R and C.R. Hackney, (eds ). 1991. Microbiology of Marine Food Products. Van Nostrand Reinhold, New York.
  • Wentz, B.A, A.P. Duran, A. Swartzentruber, A.H. Schwab, F.D. McClure, D. Archer, and R.B. Read, Jr. 1985. Microbiological quality of crabmeat during processing. J. Food Prot. 48:44-49.
  • Wong, H.-C., M.-C. Chen, S.-H. Liu, D,-P. Lin. 1999. Incidence of highly genetically diversified Vibrio parahaemolyticus in seafood imported from Asian countries. Int. J Food Microbiol. 52:181-188.

• Chapter 13: C. botulinum

  • Anon. 1991. Cured, salted, and smoked fish establishments good manufacturing practices. In Model Code, Association of Food and Drug Officials, Retail Food Subcommittee (J. Joseph Corby, chair).
  • Baird-Parker, A.C. and B. Freame. 1967. Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula. J. Appl. Bact. 30:420-429.
  • Betts, G.D. and J.E. Getts. 1995. Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to 'sous vide' products. Food Control 6:57-63.
  • Boyd, J.W. and B.A. Southcott. 1971. Effects of sodium chloride on outgrowth and toxin production of Clostridium botulinum type E in cod homogenates. J. Fish. Res. Bd. Canada 28:1071-1075.
  • Christiansen, L.N., J. Deffner, E.M. Foster and H. Sugiyama. 1968. Survival and outgrowth of Clostridium botulinum type E spores in smoked fish. Appl. Microbiol. 133-137.
  • Controlled/modified atmosphere/vacuum packaging of foods. 1989. A.L. Brody, ed., Food and Nutrition Press, Inc. Trunball, CT.
  • Daniels, R.W. 1991. Applying HACCP to new-generation refrigerated foods at retail and beyond. Food Technol. 45:122, 124.
  • Dufresne, I, J.P. Smith, J.N. Liu and I. Tarte. 2000. Effect of films of different oxygen transmission rate on toxin production by Clostridium botulinum type E in vacuum packaged cold and hot smoked trout fillets. J. Food Safety 20:251-268.
  • Eklund, M.W., G.A. Pelroy, R. Paranjpye, M.E. Peterson and F.M. Teeny. 1982. Inhibition of Clostridium botulinum types A and E toxin production by liquid smoke and NaCl in hot-process smoke-flavored fish. J. Food Prot. 44:935-941.
  • Eklund, M.W., R.N. Raranjpye, F.T. Poysky, M.E. Peterson and G.A. Pelroy. Control of nonproteolytic Clostridium botulinum types B and E in crab analogs by combinations of heat pasteurization and water phase salt. (submitted J. Food Prot.).
  • European Chilled Food Federation. 1997. Guidelines for good hygienic practice in the manufacture of chilled foods.
  • Farber, J.M. 1991. Microbiological aspects of modified atmosphere packaging technology - a review. J. Food Prot. 54:58-70.
  • Garren, D.M, M.A Harrison and Y.W. Huang. 1994. Clostridium botulinum type E outgrowth and toxin production in vacuum-skin packaged shrimp. Food Microbiol. 11:467-472.
  • Gould, G.W. 1999. Sous vide foods:conclusions of an ECFF botulinum working party. Food Control 10:47-51.
  • Graham, A.F., D.R. Mason and M.W. Peck. 1996. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum. Int. J. Food Microbiol. 31:69-85.
  • Hauschild, A.H.W. and R. Hilsheimer. 1979. Effect of salt content and pH on toxigenesis by Clostridium botulinum in caviar. J. Food Prot. 42:245-248.
  • Hilderbrand, K.S. 1992. Fish Smoking Procedures for Forced Convection Smokehouses, Special Report 887. Oregon State Extension Service, Newport, OR.
  • Kautter, D.A, P.K. Lynt, T. Lily and H.M. Solomon. 1981. Evaluation of the botulism hazard from nitrogen-packed sandwiches. J. Food Prot. 44:59-61.
  • Kornacki, J.L. and D.A. Gabis. 1990. Microorganisms and Refrigeration Temperatures. Dairy, Food and Environ.San. 10:192-195.
  • Lerke, P. and L. Farber. 1971. Heat pasteurization of crab and shrimp form the Pacific coast of the US: public health aspects. J. Food Sci. 36:277-279.
  • Lyon, W.J. and C.S. Reddmann. 2000. Bacteria associated with processed crawfish and potential toxin production by Clostridium botulinum type E in vacuum-packaged and aerobically packaged crawfish tails. J. Food Prot. 63:1687-1696.
  • McClure, P.J., M.B. Cole and J.P.P.M. Smelt. 1994. Effects of water activity and pH on growth of Clostridium botulinum. J. Appl. Bact. Symp. Suppl. 76:105S-114S.
  • Natl. Advis. Comm. Microbiol. Criter. Foods. 1992. Vacuum or Modified Atmosphere Packaging for Refrigerated Raw Fishery Products. DHHS/PHS/FDA/State Training Branch, Rockville, MD. 21 p.
  • Peck, M.W. 1997. Clostridium botulinum and the safety of refrigerated processed foods of extended durability. Trends in Food Sci. and Tech. 8:186-192.
  • Pelroy, G.A, M.W. Eklund, R.N. Paranjpye, E.M.Suzuki and M.E. Peterson. 1982. Inhibition of Clostridium botulinum types A and E toxin formation by sodium nitrite and sodium chloride in hot process (smoked) salmon. J. Food Prot. 45:833-841.
  • Peterson, M.E., G.A. Pelroy, R.N. Paranjpye, F.T. Poysky, J.S. almond and M.W. Eklund. 1993. Parameters for control of Listeria monocytogenes in smoked fishery products: sodium chloride and packaging method. J. Food Prot. 56:938-943.
  • Reddy, N.R., D.J. Armstrong, E.J. Rhodehamel, and D.A. Kautter. 1992. Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. J. Food Safety. 12:87-118.
  • Reddy, N.R, A. Paradis, M.G. Roman, H.M. Solomon, and E.J. Rhodehamel. 1996. Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage. J. Food Sci. 61:632-635.
  • Reddy, N.R., M.G. Roman, M. Villanueva, H.M. Solomon, D.A. Kautter, and EJ Rhodehamel. 1996. Shelflife and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets. J Food Sci. 62:878-884.
  • Reddy, N.R., H.M. Solomon, H. Yep, M.G. Roman, and E.J. Rhodehamel. 1997. Shelflife and toxin development by Clostridium botulinum during storage in modified atmosphere-packaged fresh aquacultured salmon fillets. J Food Prot. 60:1055-1063.
  • The Refrigerated Foods and Microbiological Criteria Committee of the National Food Processors Association. 1988. Safety considerations for new generation refrigerated foods. Dairy and Food Sanitation. 8:5-7.
  • Rhodehamel, E.J. 1992. FDA's concerns with sous vide processing. Food Technol. 46:73-76.
  • Rhodehamel, E.J., H.M. Solomon, T. Lilly, Jr., D.A. Kautter and J.T. Peeler. 1991.Incidence and heat resistance of Clostridium botulinum type E spores in menhaden surimi. J. Food Sci. 56:1562-1563,1592.
  • Schmidt, R.V., R.V. Lechowich and J.F. Folinazzo. 1961. Growth and toxin production by type E Clostridium botulinum below 40F. J. Food Sci. 26:626-630.
  • Segner, W.P, C.F. Schmidt and J.K. Boltz. 1966. Effect of sodium chloride and pH on the outgrowth of spores of type E Clostridium botulinum at optimal and suboptimal temperatures. Appl. Microbiol. 14:49-54.
  • Skinner, G.E. and J.W. Larkin. 1998. Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods. J. Food Prot. 61:1154-1160.
  • Sugiyama, H., and K.S. Rutledge. 1978. Failure of Clostridium botulinum to grow in fresh mushrooms packaged in plastic film overwraps with holes. J. Food Prot. 41:348-350.
  • U.S. Food and Drug Administration. 1996. Import Alert 16-74: Automatic detention of salt-cured uneviscerated fish. DHHS/PHS/FDA/Center for Food Safety and Applied Nutrition, Washington, D.C.

• Chapter 14: Drying

  • Hilderbrand, K.S. 1992. Fish Smoking Procedures for Forced Convection Smokehouses, Special Report 887. Oregon State University, Extension Service, Corvallis, OR.
  • Hilderbrand, K.S., Jr. 1996. Personal communication. Oregon State University, Extension Service, Corvallis, Oregon.
  • McClure, P.J., M.B. Cole and J.P.P.M. Smelt. 1994. Effects of water activity and pH on growth of Clostridium botulinum. J. Appl. Bact. Symp. Suppl. 76:105S-114S.
  • Tatini, S.R. 1973. Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36:559-563.

• Chapter 15: Batter

  • Baird-Parker, A.C. 1971. Factors affecting the production of bacterial food poisoning toxins.

    J. Appl. Bact. 34:181-197.

  • Beckers, H.J., F.M. van Leusden, and P.D. Tips. 1985. Growth and enterotoxin production of

    Staphylococcus aureus in shrimp. J. Hyg., Camb. 95:685-693.

  • Bryan, F.L. 1979. Staphylococcus aureus in Food Microbiology: Public Health and Spoilage Aspects. The Avi Publ. Co., Inc. Westport, CT.
  • Buchanan, R.L. 1991. Microbiological criteria for cooked, ready-to-eat shrimp and crabmeat. Food Technol. 45:157-160
  • Dahl Sawyer, C.A. and J.J. Pestka. 1985. Foodservice systems: Presence of injured bacteria in foods during food product flow. Ann. Rev. Microbiol. 39:51-67.
  • Deibel, K.E. 1995. Potential of Staphylococcus aureus to produce enterotoxin in fish batter at various temperatures, p. 33. In Medallion Lab (ed), Proceedings of the IFT Annual Meeting. Medallion Lab, Minneapolis, MN.
  • Dengremont, E. and J.M. Membre. 1995. Statistical approach for comparison of the growth rates of five strains of Staphylococcus aureus. Appl. Environ. Microbiol. 61:4389-4395.
  • Duran, A.P., B.A. Wentz, J.M. Lanier, F.D. McClure, A.H. Schwab, A. Swartzentruber, R.J. Barnard, and R.B. Read. 1983. Microbiological quality of breaded shrimp during processing. J. Food Protect. 46:974-977.
  • Godwin, G.J., R.M. Grodner, and A.F. Novak. 1977. Twenty-four hour methods for bacteriological analyses in frozen raw breaded shrimp. J. Food Sci. 42:750-754.
  • Greenwood, M.H., E.F.C. Coetzee, B.M. Ford, P. Gill, W.L. Hooper, S.C.W. Matthews, S. Patrick, J.V.S. Pether, and R.J.D. Scott. 1985. The bacteriological quality of selected retail, ready-to-eat food products. III. Cooked crustaceans and mollusks. Environ. Health 93:236-239.
  • Hughes, A. and A. Hurst. 1980. The effect of NaCl on the upper temperature limit for growth of and enterotoxin synthesis by Staphylococcus aureus. Can. J. Microbiol. 26:507-510.
  • Lotter, L.P. and L. Leistner. 1978. Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus. Appl. Environ. Microbiol. 36:377-380.
  • Ostovar, K. and M.J. Bremier. 1975. Effect of thawing on growth of Staphylococcus aureus in frozen convenience food items. J. Milk Food Technol. 38:337-339.
  • Potter, L. and L. Leistner. 1978. Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus. Appl. Environ. Microbiol. 36:377-380.
  • Raj. H.D. 1970. Public health bacteriology of processed frozen foods. Lab. Practice 19:374-377, 394.
  • Sutherland, J.P., A.J. Bayliss, and T.A. Roberts. 1994. Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol. 21:217-236.

• Chapter 16: Cooking

  • European Chilled Food Federation. 1997. Guidelines for good hygienic practice in the manufacture of chilled foods.
  • Hilderbrand, K.S., Jr. 1996. Personal communication. Oregon State University, Extension Service, Corvallis, Oregon.
  • Lum, Kenneth C. 1996. Personal communication. National Food Processors Association, Seattle, WA.
  • Mackey, B.M. and N. Bratchell. 1989. The heat resistance of Listeria monocytogenes. A review. Letters in Appl. Microbiol. 9:89-94.
  • National Advisory Committee on Microbiological Criteria for Foods. 1990. Recommendations of the National Advisory Committee on Microbiological Criteria for Foods for Cooked Ready-to-Eat Shrimp and Cooked Ready-to-Eat Crabmeat. Executive secretariat, Food Safety and Inspection Service, U.S Dept. Agriculture, Washington, D.C.
  • National Advisory Committee on Microbiological Criteria for Foods. 1990. Recommendations of the National Advisory Committee on Microbiological Criteria for Foods for Refrigerated Foods Containing Cooked, Uncured Meat or Poultry Products that are Packaged for Extended Refrigerated Shelf Life and that are Ready-to-Eat or Prepared with Little or No Additional Heat Treatment. Executive secretariat, Food Safety and Inspection Service, U.S Dept. Agriculture, Washington, D.C.
  • National Advisory Committee on Microbiological Criteria for Foods. 1991. Listeria monocytogenes: Recommendations of the National Advisory Committee on Microbiological Criteria for Foods for Refrigerated Foods. Intl. J. Food Microbiol. 14:185-246.
  • U.S. Food and Drug Administration. Thermally processed low-acid foods packaged in hermetically sealed containers. In Code of Federal Regulations 21 CFR 113. U.S. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration and U.S. Department of Agriculture. 2001. Draft assessment of the relative risk to public health from foodborne Listeria monocytogenes amoung selected categories of ready-to-eat foods.

• Chapter 17: Pasteurization

  • Cockey, R.R. and M.C. Tatro. 1974. Survival studies with spores of Clostridium botulinum type E in pasteurized meat of the blue crab Callinectes sapidus. Appl. Microbiol. 27:629-633.
  • Eklund, M.W., R.N. Raranjpye, F.T. Poysky, M.E. Peterson and G.A. Pelroy. Control of nonproteolytic Clostridium botulinum types B and E in crab analogs by combinations of heat pasteurization and water phase salt. (submitted J. Food Prot.).
  • European Chilled Food Federation. 1997. Guidelines for good hygienic practice in the manufacture of chilled foods.
  • Lum, Kenneth C. 1996. Personal communication. National Food Processors Association, Seattle, WA.
  • Lynt, R.K., H.M. Solomon, T. Lilly and D.A. Kautter. 1977. Thermal death time of Clostridium botulinum type E in meat of the blue crab. J. Food Sci. 42:1022-1025.
  • Lynt, R.K., D.A. Kautter and H.M. Solomon. 1982. Differences and similarities among proteolytic and nonproteolytic strains of Clostridium botulinum types A, B, E and F: A review. J. Food Prot. 45:466-474.
  • Mackey, B.M. and N. Bratchell. 1989. The heat resistance of Listeria monocytogenes. A review. Letters in Appl. Microbiol. 9:89-94.
  • Peterson, M. E., G.A. Pelroy, F.T Poysky, R.N. Paranjpye, R.M. Dong, G.M. Pigott, and M.W. Eklund. 1997. Heat-pasteurization process for inactivation of nonproteolytic types of Clostridium botulinum in picked dungeness crabmeat. J. Food Prot. 60:928-934.
  • Rippen, T., C. Hackney, G. Flick, G. Knobl, and D. Ward. 1993. Seafood Pasteurization and Minimal Processing Manual. Virginia Cooperative Extension Publication 600-0061. Virginia Sea Grant Publication VSG 93-09.
  • U.S. Food and Drug Administration. Thermally processed low-acid foods packaged in hermetically sealed containers. In Code of Federal Regulations 21 CFR 113. U.S. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration and U.S. Department of Agriculture. 2001. Draft assessment of the relative risk to public health from foodborne Listeria monocytogenes amoung selected categories of ready-to-eat foods.

• Chapter 18: Post-pasteurization

  • Gavin, A., and L.M. Wedding (eds.) 1995. Canned Foods – Principles of Thermal Process Control, Acidification, and Container Closure Evaluation. National Food Processors Institute, Washington, D.C. 231 p.

• Chapter 19: Allergens/Additives

  • U.S. Food and Drug Administration. 1990. Food Labeling Regulations Implementing the Nutrition Labeling and Education Act of 1990. In Federal Register, Vol. 58, No. 3.
  • Nutrition Labeling and Education Act of 1990, Pub. L. 101-535, 104 Stat. 535.
  • U.S. Food and Drug Administration. Substances prohibited from use in human food (Cyclamates and its derivatives). In Code of Federal Regulations CFR 21 189.135; 100.130. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration. Substances prohibited from use in human food (Safrole). In Code of Federal Regulations CFR 21 189.180. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration. Substances prohibited from use in human food. In Code of Federal Regulations CFR 21 74.1304, 74.2303, 81.10, 81.30. Government Printing Office, Washington, D.C.
  • U.S. Food and Drug Administration. 1976. Termination of Provisional Listing and Certification of FD&C Red No.4 for Use in Maraschino Cherries and Ingested Drugs. In Federal Register, Vol. 41, No. 186 - Thursday, September 23, 1976.
  • U.S. Food and Drug Administration, Final rule, CFR Part 101. 1986. Food Labeling: Declaration of Sulfiting agents; In Federal Register, 25012, Vol. 51, No. 131, Wednesday, July 9, 1986.
  • U.S Food and Drug Administration. 1992. Statement of Policy: Foods derived from New Plant Varieties. In Federal Register, Vol. 57, No. 104, Friday, May 29, 1992.

• Chapter 20: Metal

  • Olsen, A.R. 1998. Regulatory action criteria for filth and other extraneous materials. I. Review of hard or sharp foreign objects as physical hazards in food. Regulatory Toxicology and Pharmacology. 28:181-189.
  • U.S. Food and Drug Administration. 1999. Foods – Adulteration involving hard or sharp foreign objects. In Compliance Policy Guides Section, Sect. 555.425. DHHS/PHS/FDA/Center for Food Safety and Applied Nutrition, Washington, D.C.

• Chapter 21: Glass

  • Olsen, A.R. 1998. Regulatory action criteria for filth and other extraneous materials. I. Review of hard or sharp foreign objects as physical hazards in food. Regulatory Toxicology and Pharmacology. 28:181-189.
  • U.S. Food and Drug Administration. 1999. Foods – Adulteration involving hard or sharp foreign objects. In Compliance Policy Guides Section, Sect. 555.425. DHHS/PHS/FDA/Center for Food Safety and Applied Nutrition, Washington, D.C.

• Appendix 4: Pathogen Tables

  Table A-1

  • Bergdoll, M.S. 1989. Staphylococcus aureus, p. 463-523. In Doyle, M.P. (Ed), Foodborne Microbial Pathogens. Marcel Dekker, Inc. New York.
  • Beuchat, L.R. 1974. Combined effects of water activity, solute, and temperature on the growth of Vibrio parahaemolyticus. Appl. Microbiol. 27:1075-1080.
  • Buchanan, R.L. and L.K. Bagi. 1997. Effect of water activity and humectant identity on the growth kinetics of Escherichia coli O157:H7. Food Microbiol. 14: 413-423.
  • Buchanan, R.L. and L.A. Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli. Food Microbiol. 9:185-196.
  • Campanini, M., A. Casolari, and S. Gola. 1977. Bacterial growth and limiting pH. Industria Conserve 52:326-331.
  • Catsaras, M. And D. Grebot. 1984. Multiplication des Salmonella dans la viande hachee. Bull. Acad. Vet. France. 57:501-512.
  • Colwell, R.R.(ed.). 1984. Vibrios in the Environment. John Wiley Interscience, New York.
  • Curtis, L.M., M. Patrick, and C. de W. Blackburn. 1995. Survival of Campylobacter jejuni in foods and comparison with a predictive model. Lett. Appl. Microbiol. 21: 194-197.
  • Doyle, M.P. and D.J. Roman. 1989. Growth and survival of Campylobacter fetus subsp. jejuni as a function of temperature and pH. J. Food Protect. 44:596-601.
  • Fernandez, P.S., S.M. George, C.C. Stills, and M.W. Peck. 1997. Predictive model of the effect of CO_2, pH, temperature, and NaCl on the growth of Listeria monocytogenes. Intl. J. Food Microbiol. 37: 37-45.
  • Fluer, F.S. and Y.V. Ezepchuk. 1970. Microbiologiya 39:396-410. (Source: Rhodehammel, E.J. and S.M. Harmon. Chapter 14. Bacillus cereus. In FDA Bacteriological Analytical Manual, 8th ed. (1995), AOAC International, McLean, VA).
  • Food and Agriculture Organization of the United Nations. 1999. Report of the FAO expert consultation on the trade impact of Listeria in Fish Products. FAO Fisheries Report. No. 604. Rome, FAO. 34 pp.
  • Fuhs, A. and G.J. Bonde. 1957. The nutritional requirements of Clostridium perfringens. J. Gen. Microbiol. 16:317-329.
  • Fujino, T., G. Sakaguchi, and Y. Takeda (eds). 1973. International Symposium on Vibrio parahaemolyticus. Saikon, Tokyo.
  • George, S.M., L.C.C. Richardson, and M.W. Peck. 1996. Predictive models of the effect of temperature, pH, and acetic and lactic acids on the growth of Listeria monocytogenes. Intl. J. Food Microbiol. 31: 73-90.
  • Halpin-Dohnalek, M.I. and E.H. Marth. 1989. Staphylococcus aureus: Production of extracellular compounds and behavior in foods - a review. J. Food Protect. 52:267-282.
  • Hauschild, A.H.W. 1989. Clostridium botulinum, p. 111-189. In Doyle, M.P. (ed), Foodborne Bacterial Pathogens. Marcel Dekker, Inc., New York.
  • Holler, C., D. Witthuhn, and B. Janzen-Blunck. 1998. Effect of low temperatures on growth, structure, and metabolism of Campylobacter coli SP10. Appl. Environ. Microbiol. 64: 581-587.
  • Holley, R.A. and M. Proulx. 1986. Use of egg washwater pH to prevent survival of Salmonella at moderate temperatures. Poultry Sci. 65:922-928.
  • Huss, H.H. 1997. Control of indigenous pathogenic bacteria in seafood. Food Control 8: 91-98.
  • International Commission on Microbiological Specifications for Foods (ICMSF). 1996. Microorganisms in Foods 5. Characteristics of Microbial Pathogens. ICMSF, International Union of Biological Societies. Blackie Academic & Professional, London.
  • Johnson, K.M., C.L. Nelson, and F.F. Busta. 1983. Influence of temperature on germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice. J. Food Sci. 48: 286-287.
  • Jyhshium, L., S.L. In, J.L. Slonczewski, and J.W. Foster. 1995. Comparative analysis of extreme acid survival in Salmonella typhimurium, Shigella flexneri, and Escherichia coli. J. Bacteriol. 177:4097-4104.
  • Kang, C.K., M. Woodburn, A. Pagenkopf, and R. Cheney. 1969. Growth, sporulation, and germination of Clostridium perfringens in media of controlled water activity. Appl. Microbiol. 18:798-805.
  • Kauppi, K.L., S.R. Tatini, F. Harrell and P. Feng. 1996. Influence of substrate and low temperature on growth and survival of verotoxigenic Escherichia coli. Food Microbiol. 13: 397-405.
  • Kramer, J.M. and J.M. Gilbert. Chapter 2. Bacillus cereus and other Bacillus species. In: Foodborne Bacterial Pathogens, M.P. Doyle (ed.), Marcel Dekker, Inc., New York.
  • Krieg, N.R. (Ed). 1984. Bergey's Manual of Systematic Bacteriology, Volume 1. Williams & Wilkins, Baltimore, MD.
  • Miles, D.W., T. Ross, J. Olley, and T.A. McMeekin. 1997. Development and evaluation of a predictive model for the effect of temperature and water activity on the growth rate of Vibrio parahaemolyticus. Intl. J. Food Microbiol. 38: 133-142.
  • Palumbo, S.A., J.E. Call, F.J. Schultz, and A.C. Williams. 1995. Minimum and maximum temperatures for growth and enterotoxin production by hemorrhagic strains of Escherichia coli. J. Food Protect. 58:352-356.
  • Pradhan, L., P. Kanekar, and S.H. Godbole. 1985. Microbiology of spoiled mango pickles. Tolerance to salt, acidity, and oil of the microbes isolated from spoiled mango pickles. J. Food Sci. Technol. India 22:339-341.
  • Presser, K.A., T. Ross and D.A. Ratkowsky. 1998. Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity. Appl. Environ. Microbiol. 64: 1773-1779.
  • Prost, E. And H. Riemann. 1967. Food-borne salmonellosis. Ann. Rev. Microbiol. 21:495-528.
  • Reed, G.H. 1993. Foodborne illness (Part 2): Salmonellosis. Dairy, Food, Environ. San. 13:706.
  • Reed, G.H. 1994. Foodborne illness (Part 3): Clostridium perfringens gastroenteritis. Dairy, Food and Environ. San. 14:16-17.
  • Reed, G.H. 1994. Foodborne illness (Part 4): Bacillus cereus gastroenteritis. Dairy, Food and Environ. San. 14:87.
  • Reed, G.H. 1994. Foodborne illness (Part 8): Escherichia coli Dairy, Food, Environ. San. 14:329-330.
  • Reed, G.H. 1994. Foodborne illness (Part 11): Yersinosis. Dairy, Food, Environ. San. 14:536.
  • Roberts, T.A. and C.M. Derrick. 1978. The effect of curing salts on the growth of Clostridium perfringens (welchii) in a laboratory medium. J. Food Technol. 13:394-353.
  • Rusul, G. and N.H. Yaacob. 1995. Prevalence of Bacillus cereus in selected foods an detection of enterotoxin using TECRA-VIA and BCET-RPLA. Intl. J. Food Microbiol. 25: 131-139.
  • Sneath, P.H.A. (Ed.). 1986. Bergey's Manual of Systematic Bacteriology, Volume 2. Williams & Wilkins, Baltimore, MD.
  • Subcommittee on Microbiological Criteria. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. Committee on Food Protection, Natl. Research Council. National Academy Press, Washington, D.C. 256 p.
  • Sutherland, J.P., A.J. Bayliss, and D.S. Braxton. 1995. Predictive modeling of growth of Escherichia coli O157:H7: The effects of temperature, pH and sodium chloride. Intl. J. Food Microbiol. 25:29-49.
  • Syndicat National des Fabricants de Plats Prepares. 1995. Aide a la maitrise de l'hygiene alimentaire. Collection Alesial, Alesial Services, Paris.
  • Tatani, S.R. 1973. Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36:559.
  • Twedt, R.M., P.L. Spaulding, and H.E. Hall. 1969. Vibrio parahaemolyticus. J. Bacteriol. 98:511-518.
  • U.S. Food and Drug Administration and Food Safety Inspection Service. 1992. Preventing foodborne listeriosis. DHHS/FDA and USDA/FSIS. Washington, D.C.
  • U.S. Food and Drug Administration. 1997. Foodborne Pathogenic Microorganisms and Natural Toxins. Available at internet site: http://www.cfsan.fda.gov/list.html.

  Table A-2

  • Abrahamsson, K., B. Gullmar, and N. Molin. 1966. The effect of temperature on toxin formation and toxin stability of Clostridium botulinum type E in different environments. Can. J. Microbiol. 12:385-394.
  • Adams, M.R. C.L. Little, and M.C. Easter. 1991. Modeling the effect of pH, acidulant, and temperature on the growth of Yersinia enterocolitica. J. Appl. Bacteriol. 71:65-71.
  • Adesiyun, A.A. 1984. Enterotoxigenicity of Staphylococcus aureus strains isolated from Nigerian ready-to-eat foods. J. Food Protect. 47:438-440.
  • Ajmal, M. 1968. Growth and toxin production of Clostridium botulinum type E. J. Appl. Bacteriol. 31:120-123.
  • Ando, Y. 1971. The germination requirements of spores of Clostridium botulinum type E. Japan. J. Microbiol. 15:515-525.
  • Ando, Y. and H. Iida. 1970. Factors affecting the germination of spores of Clostridium botulinum type E. Japan. J. Microbiol. 14:361-370.
  • Aryanta, R.W., G.H. Fleet, and K.A. Buckle. 1991. The occurrence and growth of microorganisms during the fermentation of fish sausage. Int. J. Food Microbiol. 13:143-156.
  • Badhey, H., D.J. Cleri, R.F. D'Amato, J.R. Vernaleo, V. Veinni, J. Tessler, A.A. Wallman, A.J. Mastellone, M. Giuliani, and L. Hochstein. 1986. Two fatal cases of type E adult food-borne botulism with early symptoms and terminal neurologic signs. J. Can. Microbiol. 23:616-618.
  • Baird-Parker, A.C. 1971. Factors affecting the production of bacterial food poisoning toxins. J. Appl. Bacteriol. 34:181-197.
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  Table A-3

  • European Chilled Food Federation. 1997. Guidelines for good hygienic practice in the manufacture of chilled foods.
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  Table A-4

  • European Chilled Food Federation. 1997. Guidelines for good hygienic practice in the manufacture of chilled foods.
  • Mackey, B.M. and N. Bratchell. 1989. The heat resistance of Listeria monocytogenes. A review. Letters in Appl. Microbiol. 9:89-94.
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  • U.S. Food and Drug Administration and U.S. Department of Agriculture. 2001. Draft assessment of the relative risk to public health from foodborne Listeria monocytogenes amoung selected categories of ready-to-eat foods.

See also:

FDA Seafood List

Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)

Seafood Information and Resources

Seafood HACCP   |   Fish & Fisheries Products Hazards & Controls Guidance: 3rd Edition (2001)

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