Foods and microbiological risks

References

1. Allen R.J.L., Kaferstein F.K. Foodborne disease, food hygiene and consumer education. Arch Eebensmittl hyg 1983; 34:86–89
   [Google Scholar]
2. Archer D.L. Diarrhoeal episodes with diarrhoeal disease: acute disease with chronic implications. J Food Prot 1984; 47:322–328
   [Google Scholar]
3. Archer D.L. Foodborne Gram-negative bacteria and atherosclerosis. J Food Prot 1987; 50:783–787
   [Google Scholar]
4. Archer D.L., Kvenberg J.E. Incidence and cost of foodborne diarrhoeal disease in the United States. J Food Prot 1985; 48:887–894
   [Google Scholar]
5. Archer D.L., Young F. Contemporary Issues. Disease with a food vector. Clin Microbiol Rev 1988; 1:337–398
   [Google Scholar]
6. Baird-Parker A.C. Medical and veterinary significance of spore-forming bacteria and their spores. In The Bacterial Spore 1969 Edited by Gould G.W., Hurst A. London: Academic: Press; pp 517–548
   [Google Scholar]
7. Baird-Parker A.C. HACCP and Food Control. Food Cont 1990; 1:131–133
   [Google Scholar]
8. Baird-Parker A.C. Foodborne salmonellosis. In Foodborne Illness 1991 Editorial Advisers Waites W.M., Arbuthnott J.P. London: Edward Arnold; pp 53–61
   [Google Scholar]
9. Baird-Parker A.C. Foods at risk and their technologies. In Proceedings of the 3rd World Congress: Foodborne Infections and Intoxications 1992 pp 193–198 (June 1992,). Berlin
   [Google Scholar]
10. Baird-Parker A.C. Industrial food safety concepts. Int J Food Microbiol 1994 (in press)
    [Google Scholar]
11. Bean N.H., Griffin P.M., Goulding J.S., Ivey L.B. Foodborne disease outbreaks, 5 years summary, 1983-1987. J Food Prot 1990; 53:711–728
    [Google Scholar]
12. Black R.E. and others Experimental Campylobacter jejuni infections in humans. J Infect Dis 1988; 157:472–479
    [Google Scholar]
13. Bliska J.B., Galan J.E., Falkow S. Signal transduction in the mammalian cell during bacterial attachment and entry. Cell 1993; 73:903–920
    [Google Scholar]
14. Bryan F.L. Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J Food Prof 1988; 51:663–673
    [Google Scholar]
15. Castro A.J., Barbosa-Canovas G.V., Svenson B.C. Microbial inactivation of foods by pulsed electric faults. J Food Process Preserv 1993; 17:47–73
    [Google Scholar]
16. Cohen D.R., Porter I.A., Reid T.M.S., Sharp J.C.M., Forbes G.I., Paterson G.M. A cost benefit study of milk-borne salmonellosis. J Hyg 1983; 91:17–23
    [Google Scholar]
17. D'Aoust J.-Y. Salmonella. In Foodborne Bacterial Pathogens 1989 Edited by Doyle M.P. New York: Marcel Dekker; pp 328–345
    [Google Scholar]
18. Directive 1993 Council Directive 93/43/EEC on the Hygiene of Foodstuffs (14th June 1993)
19. Eastaugh J., Shepherd S. Infectious and toxic syndromes from fish and shell fish consumption: a review. Arch Intern Sled 1989; 149:1735–1746
    [Google Scholar]
20. FAO/WHO Report of Twenty-S ixth Session of the Codex Committee on Food Hygiene 1993 (Washington, DC; 1-5 March 1993), paragraphs 81-86 (Alinorm 93/13A)
    [Google Scholar]
21. Foster J.W. Salmonella acid shock proteins as required for the adaptive acid tolerance response. J Bacteriol 1991; 173:6896–6902
    [Google Scholar]
22. Gould G.W. Introduction. In Mechanisms of Action of Food Preservation Procedures 1989 Edited by Gould G.W. Amsterdam: Elsevier Applied Science; pp 1–10
    [Google Scholar]
23. Griffin P.M., Tauxe R.V. The epidemiology of infections caused by Escherichia coli 0157: H7, other enterohemorrhagic E. coli and associated haemolytic uraemic syndrome. Am J Epidemiol 1991; 13:60–98
    [Google Scholar]
24. Guiguet M., Hubert B., Lepoutre A. Results of a one-year surveillance of acute diarrhoea by general practitioners. Proceedings of the 3rd World Congress: Foodborne Infection and Intoxication 1992 pp 193–196 (June 1992, Berlin)
    [Google Scholar]
25. Hauschild A.H.W., Bryan F.L. Estimate of cases of food and waterborne illness in Canada and the United States. J Food Prot 1980; 43:435–440
    [Google Scholar]
26. ICMSF Microbial Ecology of Foods 1980 New York: Academic Press;
    [Google Scholar]
27. ICMSF Slicro-organisms in food Characteristics of microbial pathogens 1994 London: Chapman and Hall;
    [Google Scholar]
28. ILSI International Life Science Institute (Europe) concise monograph series 1993 A Simple Guide to Understanding and Applying the Hazard Analysis and Critical Control Point Concept ILSI Press
    [Google Scholar]
29. Johnston A.M. Veterinary sources of foodborne illness. In Foodborne Illness 1991 Editorial Advisers Waites W.M., Arbuthnott J.P. London: Edward Arnold; pp 24–30
    [Google Scholar]
30. Jones D.M., Sutcliffe E.M., Curry A. Recovery of viable but non-culturable Campylobacter jejuni. J Gen Microbiol 1991; 137:2477–2488
    [Google Scholar]
31. Kaferstein F.K., Sims J. Food safety: a worldwide public health issue 1987 World Health (March) pp 308–315
    [Google Scholar]
32. Knorr D. Effects of high hydrostatic-pressure processing on food safety and quality. Food Technol 1993; 47:156–163
    [Google Scholar]
33. Levine M.M., Nolin D.R., Hoover D.L., Bergquist E.J., Hornick R.B., Young C.R. Immunity to enterotoxigenic Escherichia coli. Infect Immun 1979; 23:729–736
    [Google Scholar]
34. Lovett J. Listeria monocytogenes. In Foodborne Bacterial Pathogens 1989 Edited by Doyle M.P. New York: Marcell Dekker; pp 284–310
    [Google Scholar]
35. Mascola L., Lieb L., Chiu J., Fannan S.L., Lennon M.J. Listeriosis: an uncommon opportunistic infection in patients with Acquired Immunodeficiency Syndrome. Am J Med 1988; 84:162–166
    [Google Scholar]
36. Mayes T. Simple user’s guide to the hazard analysis critical control point concept for the control of food microbiological safety. Food Cont 1992; 3:14–19
    [Google Scholar]
37. Mayes T., Kilsby D.C. The use of HAZOP hazard analyses to identify critical control points for microbiological safety of food. FoodQual Prefer 1981; 1:53–57
    [Google Scholar]
38. McClure P.J., Blackburn C., Cole M.B., Curtis P., Jones J.E., Legan J.D., Ogden I.D., Peck M.K., Roberts T.A., Sutherland J.P., Walker S.J. The UK approach to modelling growth survival and death of microorganisms in food. Int J Food Microbiol 1994 (in press)
    [Google Scholar]
39. McCullough N.B., Eisele C.W. Experimental human salmonellosis. II. Immunity following experimental illness with Salmonella meliagridis and Salmonella anatum. J Immunol 1951; 66:595–608
    [Google Scholar]
40. McLauchlin J., Hall S.M., Kelani S.K., Gilbert R.J. Human listeriosis and pate: a possible association. Br Med J 1991; 303:773–75
    [Google Scholar]
41. NACMCF The National Advisory Committee on Microbiological Criteria for Foods (USFDA/USDA) 1993 Report on Campylobacter jejuni j coli (adopted 17th June 1993)
    [Google Scholar]
42. Notermans S., van der Giessen A. Foodborne disease in the 1980s and 1990s-the Dutch experience. Food Cont 1993; 4:122–124
    [Google Scholar]
43. Notermans S., Hoogenboom-Verdegall A.M.M. Existing and emerging foodborne diseases. Int J Food Microbiol 1992; 15:197–205
    [Google Scholar]
44. Palmer S.R., Rowe B. Salmonella Special. Trends in Salmonella Infections. PHTS Microbiol Digest 1986; 3:18–22
    [Google Scholar]
45. Parkinson J.S. Signal transduction schemes of bacteria. Cell 1993; 73:857–871
    [Google Scholar]
46. 1975-1977 Report Salmonella: The Food Poisoner. A Report by a Study Group of the British Association for the Advancement of Science
47. Report Report on Salmonella in eggs 1993 Advisory Committee on the Microbiological Safety of Foods London: HMSO;
    [Google Scholar]
48. Richmond M. Microbiological Safety of Food 1990-1992 Part I and II of Report of the Committee on the Microbiological Safety of Food (Chairman: Sir Mark Richmond) London: HMSO;
    [Google Scholar]
49. Roberts D. Factors contributing to outbreaks of foodborne infections and intoxications in England and Wales 1970-1982. Proceedings of the 2nd World Congress: Foodborne Infection and Intoxications 1986 Berlin: Institute of Veterinary Medicine; pp 157–159
    [Google Scholar]
50. Rollins D.M., Colwell R. Viable but not culturable stage of Campylobacter jejuni and its role in survival in the natural aquatic environment. Appl Environ Microbiol 1986; 52:531–538
    [Google Scholar]
51. Rose J.A. Impact of shell-fish associated viral disease in the United States. Abstracts of papers presented at the 80th Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians (Atlanta, Georgia, 1-4 July, 1993). Abstract no. 118 1993
52. Smith J.L., Plumbo S.A., Walls I. Relationships between foodborne bacterial pathogens and reactive arthritis. I Food Sci 1993; 13:209–236
    [Google Scholar]
53. Sockett P.N. Food poisoning outbreaks associated with manufactured foods in England and Wales: 1980-89. Communicable Diseases Reports 1991; 1: Review no 10R105–R109
    [Google Scholar]
54. Sockett P.N., Stanwell-Smith R. Cost analyses of the use of health care services for salmonella and Campylobacter infections. Proceedings of the 2nd World Congress: Foodborne Infection and Intoxications 1986 Berlin: Institute of Veterinary Medicine; pp 1036–1039
    [Google Scholar]
55. Tarr P.I. E. coli O157 : H7 outlines in the western United States. Abstracts of papers presented at the 80th Annual meeting of the International Association of Milk, Food and Environmental Sanitarians (Atlanta, Georgia, 1-4 July 1993). Abstract no. 43 1993
56. Technical Manual HACCP: A Practical Guide 1992 Technical Manual no. 38 Chipping Campden, UK: Campden Food and Drink Research Association;
    [Google Scholar]
57. Todd E.C.D. Foodborne disease in six countries-a comparison. J Food Prot 1978; 41:559–565
    [Google Scholar]
58. Todd E.C.D. Economic loss from foodborne disease and non-illness related recalls because of mishandling by food processors. J Food Prot 1985; 48:623–633
    [Google Scholar]
59. Todd E.C.D. Preliminary estimate of costs of foodborne disease in the United States. J Food Prot 1989; 52:595–601
    [Google Scholar]
60. WHO Salmonellosis control: The role of animal and product hygiene 1988 WHO Technical Report Series 1988, no. 774
    [Google Scholar]
61. WHO 1989 Report of WHO Consultation on Epidemiological Emergency in Poultry and Egg Salmonellosis (Geneva, 20-29th March 1989). WHO/CDS/VPH/89.92
62. WHO 1990 Report of WHO Consultation (Berlin, 26-30th November 1990). Foodborne diseases in Europe: surveillance as a basis for preventative action. WHO Regional Office for Europe, Copenhagen
63. WHO 1992 WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. Fifth Report (1985–89). Institute of Veterinary Medicine-Robert von Ostertag Institute Berlin
64. WHO 1993 Training considerations for the application of the Hazard Analysis Critical Control Point system to food processing and manufacture. WHO/FNU/FOS/93.3