APPENDIX 1: Additional References


In addition to the publications which are cited in full in the text, the following publications provide useful background information:

FAO/WHO, 1982. Codex Alimentarius Commission, Report of the twelfth session of the Codex Committee on processed meat and poultry products (draft food standards). Copenhagen, 4-8 October 1982. Rome, FAO, Joint FAO/WHO Food Standards Programme, FAO-ESN-ALINORM/83/16:62 p.

FAO/WHO, 1983. Codex Alimentarius Commission, Recommended international code of practice for low-acid and acidified low-acid canned foods. Rome, FAO/WHO, Joint FAO/WHO Food Standards Programme, CAC/RCP 23-1979; 50 p.

Great Britain, Department of Health and Social Security, 1981. The canning of low-acid foods: a guide to good manufacturing practice. London, Her Majesty's Stationery Office

Howgate, P., 1984. The processing of crab meat. for canning. Part 2. INFOFlSH Market Dig., 5:39-41

lnternational Commission of Microbiological Specifications for Foods, 1978. Microorganisms in foods. 2. Sampling for microbiological analysis; principles and specific applications. Toronto, University of Toronto Press

Standards Association of Australia, 1984. Double seams for tinplate cans for steel - based cans for foods. North Sydney Standards Association of Australia, (A52730)

Stumbo, C.R., 1973. Thermobacteriology in food processing. New York, Academic Press, 2nd ed