References

103

8. References

Abd El-Aziz, A. S. (1997):

Quality assurance of a new locally produced beef meat product.

Vet. Med. J., Giza, 45: 345.

Abd El-Rahman, A. H. and Ahmed, A. H. A. (1988):

Incidence and level of occurrence proteolytic microorganisms in

some selected foods.

Assuit Vet. Med. J., 19 (38): 72 – 77.

Abd El-Tawab (1999):

Hygiene quality of deboned poultry meat.

M.V.Sc. Thesis, Meat Hygiene, Fac. Vet. Med., Alex. Univ.

Adams, M.R. and Moss, M.O. (1995):

Food microbiology.

Cambridge. The Royal Society of Chemistry. Altekruse, Sf, Street,

Da, Fein, Sb.

Ahmad, I. M. I. (1991):

Hygienic quality of marketed ready to eat meat.

M.V.Sc. Thesis, Meat Hygiene, Fac. Vet. Med., Zagazig Univ.

Ali, A. A. and Spencer, N. J. (1996):

Hazard analysis and critical control point evaluation of school food

in Bahrain.

J. Food Prot., 59 (3): 282.

Alkanahl, A. H. and Gasim, Z. (1993):

Food borne disease incidence in the eastern pastern province of

Saudi Arabia: A five years summary, 1982-1986.

J. Food Prot. 55 (1):84-87.

References

104

Al-Kour, M. S. (2001):

Microbiological status of meat and some meat products in northern

Jordan.

M. V. Sc. Thesis, Meat Hygiene Fac. Vet. Med. Jordan University of

Science and Technology.

American Public Health Association”APHA”(1992):

Compendium of methods for the microbiological examination of

foods. 3rd

Ed. Washington, DC, USA.

Armstrong, G. A. and Mcilveen, S. (2000):

Effects of prolonged storage on the sensory quality and consumer

acceptance of sous vide meat-based recipe dishes.

Food quality and preference. 11:377-385.

Ash, M. (1997):

Staphylococcus aureus and staphylococcal enterotoxins. In: A. D.

Hocking, G.A.I.J.K.N. a.P.S. eds. Foodborne Microorganisms of

Public Health Significance.

5th ed, AIFST (NSW Branch) Food Microbiology Group, Sydney,

pp313-332.

Baffone, N.; Giaschini, G.; Pianetti, A.; Brandi, G.; Casaroli, A. and

Bruscolini, F. (2001):

Detection of Escherichia coli O157:H7 and other intestinal pathogen

with diarrheal diseases.

Europ. J. Epidemiol. 17(1):97-99.

Bailey, W.R. and Scott, E.C. (1974):

Diagnostic Microbiology.

A Textbook for the Isolation and Identification of Pathogenic

Microorganisms, 4th

Ed. The C.V. Mosby Comp. Saint Louis.

References

105

Baquar, N.; Burnens, A. and Stanely, J. (1994):

Comparative evaluation of molecular typing strains from a national

epidemic due to Salmonella brndenburg by rRNA gene and IS200

probes and pulsed field gel electrophoresis.

J. Clin. Microbiol., 32 (8):1876-1880.

Barg-Dorf, MW.; Simone, E; Goosen, M. and Srve, H.W. (1997):

Investigations of food borne diseases by food inspection services in

the Netherlands, 1991 to 1994.

J. Food Prot., 60: 442-446.

Baumgartner, A.; Helmann, P.; Schmid, H.; Linger, M. and Simen, A.

(1992):

Salmonella contamination of poultry carcasses and human

salmonellosis.

Archive – fur lebensmittle hygiene. 43(6): 123 -124.

Beckers, H. J. (1985):

Incidence of food- borne disease in the Netherlands.

J. Food Prot., 48:181.

Bell, C. and Kyriakides, A. (2002):

Salmonella: a practical approach to the organism and its control in

foods.

Blackwell Science, Oxford, UK, Belongia, E. A.; Macdonald, K. L; Parham, G. A.; White, K. E.;

Korlath, J. A.; Lobat, M. N.; Strand, S. M.; Kasale, K. A. and

Osterholm, M. T. (1991):

An outbreak of Escherichia coli O157:H7 colitis associated with

consumption of pre-cooked patties.

J. Infect. Dis., 164: 338-343.

References

106

Bennion, M. and Scheule, B. (2004):

Introductory foods.

12th ed. Upper Saddled River, NJ. PearsonEducation International.

Bergdoll, M. S. (1989):

Food borne bacterial pathogens

In M. P. Doyle (Ed.) S. aureus. pp. 463-523. Inc. New York and

Basel. Berrang, M. E.; Brackett, E. R. and Beuchat, R. L. (1989):

Growth of Listeria monocytogens on fresh vegetables stored under a

controlled atmosphere.

J. Food Prot., 52: 702-705.

Beumer, R.R. and Kusumaningrum, H. (2003):

Kitchen hygiene in daily life.

International Biodeterioration & Biodegradation 51(4):299-302.

Bisesi, M; Kassa, H. J; Harrington, B. and Kauders, M. S. (2001):

Comparisons of microbiological evaluations of selected kitchen areas

with visual inspection for preventing potential risk of food-borne

outbreaks in food service operation.

J. Food Prot., 4:509-513.

Borch, E. and Arinder, P. (2003):

Bacteriological safety issues in red meat and ready-to-eat meat

products, as well as control measures.

Meat Science 62 (3):381-390.

Brenner, F. W., Villar, R. G., Angulo, F. J., Tauxe, R. and

Swaminathan, B. (2000):

Salmonella nomenclature.

J. Clin. Microbiol., 38 (7): 2465-2467.

References

107

Brown, A. (2000):

Understanding food: principles and preparation. Belmont, CA.

Wadsworth-Thompson Learning.

Bryan, F. L. (1988):

Risk associated with practices producers and processes that lead to

outbreak of food borne diseases.

J. Food Prot., 51 (9): 663-673.

Bryan, F. L. and Doyle, M. P. (1995):

Health risks and Consequences of Salmonella and Campylobacter

Jejuni in raw poultry.

J. Food. Prot., 58: 326.

Bryan, F. L.; Paul, T.; Sabiha, R.; Fahmida, Q.; Shahid, R.; and Zaka-

Rehman, M. (1992):

Hazard analysis critical control points of food preparation and

storage in homes in a village and a town in Pakistan.

J. Food Prot., 55: 714-721.

Bryan, F. L.; Jermini, M.; Schmitt, M.; Chilufya, N. E.; Michael, M.;

Matoba, A.; Mfume, E. and Chibiya, H. (1997):

Hazard associated with holding and reheating foods at vending sites

in small towns in Zambia.

J. Food Prot., 60 (4): 391-398.

Buchanan, R. L. and Doyle, M. P. (1997):

Food-borne disease significance of Escherichia coli O157:H7 and

other enterohemorrhagic E. coli.

A Scientific Status Summary of the Institute of Food Technologists’

Expert Panel on Food Safety and Nutrition, Chicago, Ill., Food

Technol., 51 (10): 69-76.

References

108

Cenci-Goga, B.T.; R. Ortenzi, E. Bartocci, A. Codega De Oliveira, F.

Clementi, A. Vizzani. (2005):

Food-borne Pathogens and Disease.

June 1, 2005, 2(2): 138-145. doi:10. 1089/fpd. 2005. 2. 138.

Effect of the Implementation of HACCP on the Microbiological

Quality of Meals at a University Restaurant.

Centre for Disease Control and Prevention (CDC) (2001):

Preliminary Food Netdata on the incidence of food illness: Selected

sites, United States.

MMWR 51: 325-329.

Cliver, D. O. (1990):

Food borne disease.

4th

Ed. Academic Press Inc. San Diego, USA.

Condon, S.; Lopez, P.; Oria, R. and Sala, F. J. (1989):

Thermal death determination: Design and evaluation of a thermo-

resistometer.

J. Food Sci., 54: 451-457.

Cruickshank, R.; Duguid, J.P.; Marmion, B.P. and Swain, R.H.A.

(1975):

Medical Microbiology.

12th

Ed. Churchill Livingstone Edinburgh, London and New York.

Csiro and Afisc (1993):

Food Science Australia. Handling food in the Home-a joint venture

of Csiro and Afisc.

Australia P.O. Box 52, North Ryde NSW 1670.

References

109

Daif, E. A. (1996):

Sanitary status of meat meals of the students of El-Azher University

“Assiut branch”

M.V.Sc. Thesis, Meat Hyagiene, Fac. of Vet. Medicine, Assiut

University.

Davies, A. and Board, R. (1998):

The microbiology of meat and poultry.

A text book, 1stEd. Edmunds burg Press, Ltd, Edmunds, London.

Desmarchelier, P. M. and Fegan, N. (2003):

Enteropathogenic Escherichia coli. In: Hocking, A. D. eds. Food-

borne microorganisms of public health significance.

Sixth ed, Australian Institute of Food Scienceand Technology (NSW

Branch), Sydney, Australia, pp 267-310.

D’sa, E. M.; Harrison, M. A.; Williams, S. M.; and coli, M. H. (2000):

Effectiveness of two cooking systems in destroying Escherichia coli

O157:H7 and Listeria monocytogenes in ground beef patties.

J. Food Prot., 63 (7): 894-899.

Donald, W. S.; Yuhuan, C.; Pristine, M J. and Fabiola, P. C. (2001):

Quantification and variability analysis of bacterial cross-

contamination rates in common food service tasks.

J. Food Prot., 64: 72-80.

Doyle, M. P. (1990):

Pathogenic E. coli.

The Lancet, 336: 1111-1115.

Doyle, M. P. (1993):

Reducing food-borne disease-what are the priorities.

Nutr. Rev., 51:345-347.

References

110

Doyle, M. P. and Schoeni, J. L. (1984):

Survival and growth characteristics of Escherichia coli associated

with hemorrhagic colitis.

Appl. Environ. Microbiol., 48 (4): 855-856.

Ehiri JE, Azubuike MC, Ubbaonu EC, Ibe KM, Ogbonna MO (2001):

Critical control points of complementary food preparation and handling in Easter Nigeria.

Bull. WHO, 79: 423-433.

Ekperigin, H. E and Nagaraja, K. V. (1998):

Microbial food borne pathogens.

Salmonella. Vet. Clin. North. Am. Food anim. Pract., 14(1):17-29.

El-Daly, S.; Abdel Galil, Y. and Ibrahim, A. (1988):

Prevalence of Escherichia coli in raw minced meta.

The Bulletin of the High Institute of Public Health. Vol. XVIII, 5.

Eley, A. R. (1992):

Microbial food poisoning.

1stEd. Champan and Hall publisher, London, New York.

El-Hossieny, M. M. (1987):

Bacteriological studies on meat and meat products.

Ph.D. Thesis, Fac. of Vet. Med. Cairo Univ.

El-Mehrath (2005):

Effect of cooking methods on self-life of meat.

M.V.Sc. Thesis, Meat Hygiene, Fac. Vet. Med., Moshtohor, Benha

Univ.

References

111

El-Mossalami, K. M. (2002):

Bacterial behavior of some meat products stored in home fridge.

Assuit Vet. Med. J., 47(94):172-182.

El-Shewehy, M. E. (1994):

Hygienic quality of Marketed ready to eat meat.

M. V. Sc. Thesis. Fac. of Vet. Med. Zagazig Univ.

Elwi, E. M. (1994):

Sanitary improvement of meat meals in governmental hospitals in

Assiut City.

Ph.D. Thesis, Meat Hygiene, Fac. of Vet. Med., Assiut Univ.

Enriquez, C.E., Enriquez-Gordillo, R., Kennedy, D.I. and Gerba, C.P.

(1997):

Bacteriological survey of used cellulose sponges and cotton

dishcloths from domestic kitchens.

Dairy, Food and Environmental Sanitation, 17 (1): 20-24.

ESR (2001):

Staphylococcus aureus. Microbial Pathogen Datasheet. http://www.

nzfsa. govt. nz/sciencetechnology/data-sheets/staphylococcus-aureus.

pdf,

Estes Reynolds, George Schuler, William Hurst and P.T. Tybor,

Extension Food Science (2007):

Preventing Food Poisoning and Food Infection Academic J., 2 (10):

426 - 433.

Fang, T.J.; Wei, Q.K.; Liao, C.W.; Hung, M.J. and Wang, T.H. (2003):

Microbiological quality of 18 degrees C ready-to-eat food products

sold in Taiwan.

Int. J. Food Microbiol., 80 (3): 241-50.

References

112

FAO/WHO (1993):

Food borne infection and intoxication in France 1991.

New letter no. 28. WHO program for control of food infection and

intoxication in France.

FAO/WHO (2002):

Risk Assessments of Salmonella in eggs and broiler chickens.

Food and Agriculture Organization/World Health Organization,

Geneva, Switzerland.

Farber, M. J. (2000):

Safe handling of food.

Pb:327-334. Marcel Dekkerinic.

Fathi, S; El-Kateib, T.; Mostafa, S. and Hassanin, K. (1994):

Salmonella and Enteropathogenic Escherichia coli in some locally

manufactured meat products.

Assuit Vet. Med. J., 31(61):190-199.

Fliss, I.; Simrad, R. E and Eltriki, A. (1991):

Microbiological Quality of different fresh meat species in Tunisian

slaughter houses and markets.

J. Food Prot., 54 (10): 773-777.

Food and Agriculture Organization of the United Nations and World

Health Organization (2003):

Assuring food safety and quality: guidelines for strengthening

national food control systems. Rome.

References

113

Food and Drink Federation and Institute of Environmental Health

Officers. ”FDF-IEHO” (1995):

National Food Safety Report.

FDF – IEHO, London.

Food and Drug Administration Center consumer “FDA” (1996):

Can your kitchen pass the food safety test?

www document:- http:// www. cfsan. fda. gov.

Food Marketing Institute (1996)

Backgrounder: food-borne illness. Washington (DC)

Food Safety and Inspection Service “FSIS”. United States Department

of Agriculture (2003):

Meat preparation: Beef from farm to table.

Washington. DC. 20250-3700.

FSIS (2008):

FSIS Issues Public Health Alert for Frozen, Stuffed Raw Chicken

Products.

Food Service Sanitation (1985):

Food service Sanitation.

3rd

Ed. pp:90-93. WWC. Brown Publ. in corporation with National

Institute for the food service Industry.

Gaze, J. E., Shaw, R. and Archer, J. (1998):

Identification and prevention of hazards associated with slow

cooking of hams and other large cooked meats and meat products.

Campden and Chorleywood Food Research Association Review No.

8 Project No. 16286.

References

114

Genigeorgis, C. A. (1989):

Present state of knowledge on Staphylococcal intoxication.

Int. J. Food Microbiol., 9: 327.

General Accounting Office. (GAO) (2000):

School meal programs. Few outbreaks of food-borne illness reported

Gill, C.; Mc Ginnis, J. and Bryan, J. (1998):

Microbiological contamination of meat during the skinning of beef

hind quarters at three slaughtering plants.

J. Food Prot., 43 (3): 175-184.

Gillespie, I.; Little, C. and Mitchell, R. (2000):

Microbiological examination of cold ready-to eat-sliced meats from

catering establishments in the United Kingdom.

J. Appl. Microbiol., 88 (3): 467-474.

Girardeau, J. P.; Lalioui, L.; Said, A. M.; Champs, D. C. and Bougu,

C. L. (2003):

Extended virulence genotype of pathogenic Escherichia coli isolates

carrying the afa-8operon. Evidence of similarities between isolates

from human and animal with extra intestinal infection.

J. Clin. Microbiol., 41 (1): 218-226.

Gork, F. P. (1985):

Personal hygiene a basic requirements for hygiene production. LSG

safe food in airline catering.

1st international sympostums Feb. 13/14

th 1985, Frankfort, Germany.

Gorman, R, Bloomfield, S. and Adley, CA. (2002):

A study of cross-contamination of food-borne pathogens in the

domestic kitchen in the Republic of Ireland.

Int. J. Food Microbiol., 76 (1-2):143-150.

References

115

Griffith, C.J. and Worsfold, D. (1994):

Application of HACCP to food preparation practices in domestic

kitchens.

Food Control, 5 (3):200-205.

Griffith C.J. and Worsfold, D. (1997):

Assessment of the standard of consumer food safety behavior.

J. Food Prot., 60:399:406.

Guzewich, J. J. (1995):

The anatomy of a glove rule.

Environ. News Dig, Fall, 4-13.

Haeghebeart, S,.; Lequerrec, F.; Gallay, A.; Bouvet, P.; Gomez, M.

and Valliant, V. (2002):

Les toxi-infections alimentaires Collectives en France, en 1999 et

2000. Bull.

Epidemiol. Hebdo., 23:105-109.

Handling Food in the Home (2000):

Food Science Australia. Available online. http://www. dfst. csiro.

au/handling. htm Accessed 6 May 2004.

Hartog, B. J. (1992):

Application of the HACCP concept to improve the safety of street

foods.

Food Lab. News, 8: 23-39.

Harrison, W. A., Griffith, C. J., Tennant, D. and Peters, A. C. (2001):

Incidence of Campylobacter and Salmonella isolated from retail

chicken and associated packaging in South Wales.

Lett. Appl. Microbiol., 33 (6): 450-454.

References

116

Harvey, R.W. and Price, H. (1981):

Comparison of selenite F Muller Kauffman tetrathionate and

Rappaport's medium for salmonella isolation from chicken giblets

after pre-enrichment in buffered peptone water.

J. Hyg. Comb., 87: 219.

Hassan, A. I. (1991):

Sanitary improvement of passengers meals in air catering plant.

Ph. D. Thesis, Fac. Vet. Med., Cairo Univ.

Haysom, I and Sharp, K. (2004):

Cross-contamination from raw chicken during meal preparation.

British Food Journal, 106 (1):38 – 50

Hedberg C, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA,

Carol A (2006):

Systematic environmental evaluations to identify food safety

differences between outbreaks and non-outbreak restaurants.

J. Food Safety Prot., 69 (11): 2697-2702.

Helms, M.; Vastrup, L.; Gierner-Shrimdt, P. and Ibak, M. K. (2003).

Short and long term mortality associated with food borne bacterial

gastrointestinal infection:- Registry based study.

B. M. J., 326 (7385): 357:367.

Hemmat, M. I. Mohamed (2002):

Studies on incipient deterioration of meat.

J. Egypt. Vet. Med. Ass., 62 (1):59-66.

Hoffmann, F. L.; Gareia Craz, C. H. and Vertariam, T. M. (1999):

A study on some meat hygiene in different meat products.

Hygiene Alimentar., 13 (63): 43.

References

117

Home and Garden Information Center ”HGIC”(2000):

Food borne illness: Prevention Strategies.

www document:- http://www. hgic. clemson. edu.

Hugh, R. and Leifson, E. (1953):

The taxonomic significance of fermentative versus oxidative

metabolism of carbohydrates by various Gram negative bacteria.

J. Bacteriol., 66: 24.

Humphery, J. J.; Mead, C. G. and Rowe, B. (1988):

Poultry meat as a source of human salmonellosis in England and

Wales.

J. Epidem. and infect., 100: 175-184.

Hussein, M. I. (1996):

Microbial evaluation of some meat meals of Assiut restaurants.

M.V.Sc. Thesis, Fac. Vet. Med., Assiut Univ.

ICMSF (1996):

Salmonellae. In: Roberts, T. A., Baird-Parker, A. C., and Tompkin,

R. B. eds. Microorganisms in foods 5: Microbiological specifications

of food pathogens.

First ed, Blackie Academic & Professional, London, UK, pp217-264. Idris, A.M. and Mohammed, I.M. (1995):

Microbial profile of ready to eat pizza.

Alex. J. Vet. Sc., 11, 3:355.

International Commission and Microbiological Specification for Foods

"ICMSF" (1978):

Microorganisms in foods: Their Significance and Methods of

Enumeration.

Vol. 1, 2nd

Ed., University of Toronto Press, Toronto Ontario,

Canada.

References

118

International Commission and Microbiological Specification for Foods

"ICMSF" (1998):

Microorganisms in Foods.

Microbial Ecology of Foods Commodities. Blackie Academic and

Professional, London, New York, Tokyo, Melbourne, Madress.

Jackson, C. J.; Hardin M. D and Acuff, G. R (1996):

Heat resistance of Escherichia coli O157:H7 in a nutrient medium

and ground beef patties as influenced by storage and holding

temperature.

J. Food Prot., 59:230-237.

Jay, J. M. (1992):

Modern Food microbiology.

4th

Ed. AVI Book Van Nostrand Reinhold, New York.

Jay, J. M. (1997):

Modern Food Microbiology.

4th

Ed. Chapman and Hall, International Thomson Publishing, New

York.

Jay, L. S.; Derio, C. and Lachlan, D. G. (1999):

Australian domestic food handling practices.

J. Food Prot., 62: 1285-1296.

Jay, S., Davos, D., Dundas, M., Frankish, E. and Lightfoot, D. (2003):

Salmonella. In: Hocking, A. D. eds.

Food-borne microorganisms of public health significance. 6 ed,

Australian Institute of Food Science and Technology, NSW Branch,

Food Microbiology Group, Waterloo, NSW, pp 207-266.

References

119

Joan Giampaoli, RD; Mary Cluskey, RD; and Jeannie Sneed, RD, Sfns

(2002):

Developing a Practical Audit Tool for Assessing Employee Food-

Handling Practices.

Jurgen, S. B. (1994):

Facts to know about heating food stuffs.

Die Fleischerei, 9/1994.

Kauffman, F. (1974):

Kauffman white scheme.

WHO, BD/72, L. Rev. I. Acta Pathol. Microbiol. Scan., 61: 385.

Kilsby, D. C.; Davies, K. W.; Mcclure, P. J.; Adair, C. and Anderson,

W. A. (2000):

Bacterial thermal death kinetics based on probability distribution; the

heat destruction of Clostridium botulism and Salmonella bed ford.

J. Food Prot., 63 (9): 1179-1203.

Knabel, SJ. (1995):

Food-borne illness: role of home food handling practices.

Food Technology, 49 (4):119-131.

Kovacs (1928):

A simplified method for detection of indole formation by bacteria.

Immunitats Forsch, 26: 311 Chem. Abs. 22: 3425.

Kreyenschmidt, J.; Peters, N.; Pearson, B. and Kunz, B. (2002):

Modeling the time-temperature behavior of meat spoilage.

Fleischwrits chaft, 82 (6): 102-104.

References

120

Krtoma (2006):

Hazard Analysis of Roast beef prepared in food service

establishments.

M.V.Sc. Thesis Meat hygiene, Alex. Univ. Egypt.

Lavigne, C. (1986):

The Canadian Salmonella and food borne disease program.

2nd

World Congress food borne infection and intoxication, Vol. 2.

Le Loir, Y., Baron, F. and Gautier, M. (2003):

Staphylococcus aureus and food poisoning.

Genetics and Molecular Reseach., 2 (1): 63-76.

Ljutov, V. (1961):

Technique of methyl red test.

Acta Pathol. Microbiol. Scand., 369.

Ljutov, V. (1963):

Techniques of Voges Proskauer test.

Acta Pathol. Microbiol. Scand., 58.

Lotfi, A.; Youssef, H.; Hefnawy, Y.; EL-Timawy, A. and Nasr, a.

(1990):

Sanitary statues of meat meals in Assuit University hospitals.

Assuit Vet. Med. J., 23 (46): 126.

Lpez, A. G.; Zaza, J. L.; Daz, R. D. and Guevera, C. L. (2000):

Incidence of E. coli O157:H7 and enteropathogenic in Spanish

hospital.

Europ. J. Epidemiol., 16 (3): 303-304.

References

121

Lund BM, Baird-Parker TC, Gould GW (2000):

The microbiological safety and quality of foods.

Volume 1 & 2. Gaithersburg (MD): Aspen.

MacFaddin, F. (1976):

Biochemical tests for identification of medical bacteria.

Waverly Press, Iunc. Baltimore Med., USA.

Mackey, B. M. and Bratchell, N. (1989):

The heat resistance of Listeriamonocytogenes.

Lettersin Applied Microbiol., 9: 89-90. Machado, J. and Bernado, F. (1990):

Prevalence of salmonella in chicken carcasses in Portugal.

J. Appl. Bacteriol., 69 (4): 477-480.

Maguire, H. (1993):

Large outbreak of human salmonellosis traced to pig farm.

Epidemiol. Infect., 110: 239-264.

Makukutu, C. A. and Guthrie, R. K. (1986):

Survival of Escherichia coli in food at hot holding temp.

J. Food Prot., 49: 496.

Maraki, S.; Geogiladakis, A.; Iselentis, Y. and Samonis, G. (2003):

Five years study of bacterial pathogens associated with acute

diarrhea on the Island of Crete, Greece and their resistance to

antibiotics.

Europ. J. Epidemiol., 18 (1): 85-90.

Marion Bennion (1995):

Introductory foods.

10th

Ed. Pp: 491. Merrill.

References

122

Mattick, KL, Durham, K, Hendrix, M, Slader, J, Griffith, C, Sen, M

and Humphrey, T. (2003):

The microbiological quality of washing-up water and the

environment in domestic and commercial kitchens.

J. Appl. Microbiol., 94 (5): 842- 847.

McDowell, D. and Blair, L (2002):

A risk assessment and hazard analysis and critical control point

(HACCP) for Irish catering industry. Food Microbiology research

group.

University of Ulster.

Mervat Soliman (1988):

Sanitary statues of ready-to-eat meat products and fishes.

M.V.Sc. Thesis, Fac. Vet. Med. Cairo Univ.

Mossel DAA and van Netten P. (1990):

Staphylococcus aureus and related staphylococci in foods: ecology,

proliferation, toxinogenesis, control and monitoring.

J. Appl. Bacteriol. Symposium Supplement, 123-145.

Mossel DAA, Corry JEL, Struijk CB, Baird RM. (1995):

Essentials of the microbiology of foods: a textbook for advanced

studies. Chichester (England): John Wiley and Sons. 699 p.

Mosupye, F. M. and Holly, A. (1999):

Microbiological quality and safety of ready-to-eat street vended

foods in Johannesburg.

South Africa. J. Food Prot., 62, 11: 1278.

References

123

Mosupye, F. M. and Holly, A. (2000):

Microbiolgical hazard identification and exposure assessment of

street vending in Johannesburg, South Africa.

Int. J. Food Microbiol., 61, 2-3:137.

Moussa, M. M.; Samaha, I.; El-daly, E. and Salah, E. (1992):

Occurrence of certain food poisoning organism in some ready-to-eat

food.

Egypt. J. Appl. Sci., 1: 2:21.

Muleta, D. and Ashenafi, M. (2001):

Bacteriological profile and holding temperatures of street-vended

foods from Addis Ababa.

Int. J. Environ. Helth. Res., 11 (I): 95.

Murphy, R. Y.; Johnson, E. R.; Johnson, M. G. and Marcy, J. A.

(2001):

Survival and growth of Salmonella and Listeria in chicken breast

patties subjected to time and temperature abuse under varying

condition.

J. Food Prot., 64 (1): 23-29.

Nabbut, H. N. (1993):

The Salmonella problem in Lebanon and its role in acute

gastroenteritis.

J. Food Prot., 56 (3): 270-272.

Nassar, A.M. (1988):

Sanitary status of meat meals in Assuit University hospitals.

M.V.Sc. Thesis, Meat Hygiene, Assuit Univ. Egypt.

References

124

National Academy of Science “NAS” (1985):

An evaluation of the role of microbiological criteria for foods and

food ingredients.

National Academy Press. Washington DC.

National Environment Agency NEA (2006):

A public health document prepared by: Environmental Health

Department 40 Scotts Road #21-00 Singapore 22823.

Guidelines for Buffet and Catered Meals Edition 01/06pp1 - 4

Newsome, R. L. (1988):

Staphylococcus aureus.

Food Technol., 42 (4): 194-195.

Nichols GL, Little CL, Mithani V, and Louvois J. (2002):

Microbiological quality of take-away cooked rice and chicken

sandwiches: effectiveness of food hygiene training of the

management.

J. Food Protect., 62 (8): 877-82.

Obuekwe, C.D. and Ogbimi, A.O. (1989):

Prevalence of Bacillus cereus and other Gram-positive bacteria in

Nigerian dried food condiments.

Nig. Food J., 7: 11-19.

Oranusi S, Galadima M, Umoh VJ and Nwanze PI (2007):

Food safety evaluation in boarding schools in Zaria,

Nigeria, using the HACCP system, Academic J., 2 (10): 426-433.

Palumbo, S.A., Schultz, J.J. and Williams, A.C. (1994):

Influence of temperature on hemorrhagic Escherichia coli: Verotoxin

production and minimum temperature of growth.

Dairy Food Environ. Sanita., 14: 612.

References

125

Palumbo, S. A.; Call, J. E.; Schutlz, F. J. and Williams, A. C. (1995):

Minimum and maximum temperature for growth and verotoxin

production by haemorrhagic strains of Escherichia coli.

J. Food Prot., 58: 352-356.

Palumbo, S.A.; Pickard, A. and Call, J.E. (1997):

Population changes and verotoxin production of enterohaemorrhagic

Eshcerichia coli strains inoculated in milk and ground beef held at

low temperatures.

J. Food Prot., 60 (7): 746-750.

Pivovarov, Y.U.P.; Zinevich, L.S.; Gracheva, M.N.; Podyasenev, S.V.

and Sazonova, L.P. (1988):

Microflora of meat and fish products.

Gigiena-I-Sanitarya, 8: 18-21.

Pontello, M.; Sodano, L.; Nastai, A.; Mammino, C.; Astuti, M.;

Domensihine, M.; Belluzi, G.; Soccine, E.; Silvestri, M.; Gatti,

M.; Gerosa, E. and Montagon, A. (1998):

A community based outbreak of Salmonella typhimurium associated

with salami consumption in North Italy.

Epidemiol. Infect. 120:209-214.

Potter, N. N. (2001):

Food Science.

3rd

Ed. The AVI Publishing Co., Inc New York.

Powell DA, Bobadilla-Ruiz M, Whitefield A, Griffiths MW, Luedtke A.

(2002):

Development, implementation, and analysis of an on-farm food

safety program for the production of greenhouse vegetables.

J. Food Prot., 65 (6): 918-923.

References

126

Rappaport, F.; Konforti, N. and Navon, B. (1956):

New enrichment medium for certain salmonella.

J. Clin. Pathol., 9: 261.

Reglier H. (2005):

Evaluation of the quality of hospital foods from the kitchen to the

patients.

J Hosp Infec., 59 (2): 131-140.

Riley, L.W. (1987):

The Epidemiological, clinical and microbiological features of

hemorrhagic colitis.

Annual Review of Microbiol., 41: 383-407.

Roberts, D. (1990):

Sources of infection: food.

The Lancet, 336 (8719): 859-861.

Roefs, V.I. (2000):

Catching up on food safety.

Poppyseeds, 44 (2), 12-14.

Ropkins, K. and Beck, A.J. (2002):

Application of hazard analysis critical control points (HACCP) to

organic chemical contaminants in food.

Crit. Rev. Food Sci. Nutr., 42 (2): 123-149.

Rosner, B. (2002):

Fundamental of Biostatistics.

4th

Ed. (ed. P.W. Kent), Publishing Co., California, USA.

References

127

Rubino, J. R.; Doyle, M. P.; Zaho, P. and Meng, J. (1998):

Development of a model for evaluation of microbial cross

contamination in the kitchen.

J. Food Prot., 8: 960-963.

Salek M. (2000):

Microbial control of cooked meat foods and lettuces served in

Beheshti Medical Sciences University restaurants.

Ph.D. Thesis; (154): 63-9.

Saucier, L. (1999):

Meat safety: Challenges for the future.

Outlook on Agriculture, 28 (2): 77-82.

Seward, R.A. (2003):

Definition of food safety.

In: Schmidt RH, Rodrick GE, eds. Food safety handbook. New

Jersey, Hoboken, John Wiley & Sons Inc., 2003.

Sharma, D.; Sharing, I. and Khmar, A. (1996):

Microbial quality of commercial pork products.

J. Animal Sci., 66 (2): 211-213.

Sharp, J. C. M. (1990):

Scotland completes 10 years participation in WHO surveillance

program contact point UK Scotland WHO surveillance program for

control of food borne infection and intoxication in Europe. News

letter no. 28.

References

128

Sharp, K and Walker, H. (2003):

A microbiological survey of communal kitchens used by

undergraduate students.

International Journal of Consumer Studies, 27 (1): 11-16.

Simmon, J.S. (1926):

A culture medium for differentiating the typhoid aerogenes groups

and for isolation of certain fungi.

J. Infect. Dis., 39: 209.

Soriano JM, Rico H, Molt JC, Maes J. (2000):

Microbial evaluation of Spanish potato omelette and cooked meat

samples in University restaurants.

J. Food Prot., 63 (9): 1273-6.

Soriano JM, Rico H, Molt JC, Maes J. (2003):

Impact of cooking, cooling and subsequent refrigeration on the

growth or survival of Clostridium perfringens in cooked meat and

poultry products.

J. Food. Prot., 64 (4): 551-3.

Spriegel, G. (1991):

Food safety in the home.

Nutrition and Food Science, 14-15.

Stewart, C. M. (2003):

Staphylococcus aureus and staphylococcal enterotoxins. Food-borne

Microorganisms of Public Health Significance.

6th ed, AIFST (NSW) Branch, Sydney, pp359-380.

References

129

Taha, N.E.A. (2002):

Zoonotic impotance of enteropathogenic Escherichia coli (EPEC).

PH. D., Thesis, Fac. Vet. Med., Zagazig University.

Tauxe, R. V. (1991):

Salmonella: A post modern pathogens.

J. Food Prot., 45: 563-568.

Tavakoli. H.R. and Riazipour, M. (2008):

Microbial quality of cooked meat foods in Tehran Universities

Restaurants.

Pak. J. Med. Sci, 24 (4): 595-9.

Tebutt, G. M. (1993):

Microbiological contamination of cooked meats and environmental

sites in premises selling both raw and cooked meat products.

Int. J. Environ. Health Research, 3 (4): 209-216.

Tessi MA, Aringoli EE, Pirovani ME, Vincenzini AZ, Sabbag NG,

Costa SC, (2002):

Microbiological quality and safety of ready-to-eat cooked foods from

a centralized school kitchen in Argentina.

J. Food Prot., 65 (4): 636-42.

Thaikurea, L.; Pataraarechachai, J. Savanpunyalert, P. and

Naluponjiragul, U. (1995):

An unusual outbreak of food poisoning.

Southeast Asian J. Trop. Med. Pub. Health, 26 (1): 78.

References

130

The Big Thaw Safe Defrosting Methods for Consumers (2003):

Food Safety and Inspection Service.

Available online. http://www.fsis.usda-gov/OA/pubs/bigthaw.htm.

The Bureau of Community Environmental Health and Food Protection

of the New York State Department of Health (NYSDOH) (2005).

Todd, E.C.D. (1985):

Economic loss from food borne disease outbreaks associated with

foodservice establishments.

J. Food Prot., 48:109.

Todd, E.C. (1989):

Food borne and water disease in Canada, 1984. Annual Summary.

J. Food Prot., 52: 503.

Tokassian K, Jalali M, Abedi D. (2004):

The prevalence of Salmonella spp. In raw and cooked food materials

in Isfahan.

National Congress on Food Hygiene and safety, Yazd, Iran. 2004;

12- 14.

U.S. Department of Health and Human Services Food and Drug

Administration Center for Food Safety and Applied Nutrition

(2006):

Managing Food Safety: A Manual for the Voluntary Use of HACCP

Principles for Operators of Food Service and Retail Establishments

U.S. FDA. (2005):

Food Code. U.S. Department of Health and Human Services, U. S.

Department of Commerce Technology Administration National

Technical

References

131

United States Department of Agriculture “USDA” (1993):

Heat processing, cooking and cooling; handling and storage

requirement for uncured meat patties.

U.S. Department of Health and Human Services, Public Health

Services, Food and Drug Administration (1995):

Food safety unit programs of food safety and food aid.

Food safety Issues. No. 13, New York.

USFDA Centre for Food Safety and Applied Nutrition. (2004):

Staphylococcus aureus. Bad Bug Book.

Food-borne pathogenic Microorganisms and Natural Toxins

Handbook. Chapter accessed.

http:/www. cfsan. fda. gov/~mow/chap3. html,

Van Nierop, W, Duse, AG, Marais, E, Aithma, N, Thothobolo, N,

Kassel, M, Stewart, R, Potgieter, A, Fernandes, B, Galpin, JS

and Bloomfield, SF. (2005):

Contamination of chicken carcasses in Gauteng, South Africa, by

Salmonella, Listeria monocytogenes and Campylobacter.

Int. J. Food Microbiol., 99 (1): 1–6.

Varnam, A. H. and Evans, M. G. (1991):

Food borne pathogens. 3rd

Ed.

Wolfe Publishing Ltd, England.

Wannas, A. A. M. (2001):

Quality assurance of raw and delicatessen meat.

Ph. D. Thesis, Meat Hygiene, Fac. Vet. Med., Alex Univ.

References

132

Ward, D.; Bernard, D.; Collette, R.; Kramer, D.; Hart, K. K. Price, R.

and Otwell (1997):

Hazards found in sea foods. Appendix III. In: HACCP Hazard

Analysis and Critical Control Training Curriculum.

2nd

Ed. 173-188. UNC-SG:96. North Carolina Sea Grant, Raleigh,

NC.

Warries, P.D. (2000):

Meat Science.

1st Ed. CABI Publishing Co., CABI International, Walling Ford,

United Kingdom.

Waldroup, A. L. (1996):

Contamination of raw poultry with pathogens.

World's Poultry Science Journal 52(1):7-25, 84, 90, 93.

Wheeler, T. L.; Shockelford, S. D. and Koohmaraie, M. (1998):

Cooking and palatability trials of beef Longissimus steaks cooked

with a belt grill or an open heat electric broiler.

J. Anim Sci., 76: 2805-2810.

Wieneke, A. A.; Roberts, D. and Gilbert, R. J. (1993):

Staphylococcal food poisoning in United Kingdom, 1969-1990.

Epidemiol. Infact., 110: 519.

Woodenburn, M.J. and Raab, C.A. (1997):

House hold food preparers, food safety knowledge and practice

following widely publicized out breaks of food borne illness.

J. Food Prot., 60 (9): 1105-1109.

References

133

World Health Organization “WHO” (1988):

Salmonellosis control. The role of animal and product hygiene.

Report of WHO expert Committee on salmonellosis control Barking,

Essex, UK.

Applied Science, Publishers, Ripple Road.

World health organization regional office for the eastern

Mediterranean, Cairo (2003):

Healthy marketplaces

Worsfold, D. (2001):

A guide to HACCP and function catering.

J.R. Soc. Health, 121(4):224-229.

Wyatt, G.M. (2005):

Rapid methods for biological and chemical contaminants in food and

feed food poisoning toxins.

A Personal view, 229-244.

Yassien, N.A. (1992):

Enteropathogenic E. coli in a food-serving establishment.

Fleischwirtschaft. 12:5.

The big thaw. Safe defrosting methods for consumers. 2003. Food

Safety and Inspection Service. Available online. http://www. fsis.

usda. gov/OA/pubs/bigthaw. htm Accessed 6 May 2004.

Yassien, N.A. and El-Essawy, H.H. (1990):

Bacterial quality of ready to eat meals in air catering.

Vet. Med. J. Giza, 38 (1): 1-9.

References

134

Zein El-Abdien, Y.; El-Mossalami, E.; Hamdy, M.; Yassien, N. and

Hassan (1992):

Minimization of bacterial load of meat aviation catering pp. 823. 3rd

World Congress, Food borne Infections and Intoxication (16-19June)

Berlin.

Zinab-Soliman and Amany-Shalaby (2001):

Effect of freezing and different cooking processes on viability of E.

coli and S. aureus in fish fillets.

J. Egypt Vet. Med. Ass., 61 (6, A): 143-150.