Ababouch, L., M.E. Afilal, H. Benabdeljelil and F.F. Busta 1991. Quantitative changes in bacteria, amino acids and biogenic amines in sardines (Sardina pilchardus) stored at ambient temperature (25–28°C) and in ice. Int. J. Food Sci. Technol. 26, 297– 306.
Ackman, R.G. and W.M.N. Ratnayake 1992. Non enzymatic oxidation of seafood lipids. In Advances in Seafood Biochemistry. Eds: G.J. Flick Jr. and R. Martin. Technomic Publishing Co., Basel, 245–267.
Addison, R.F. and J.E. Stewart 1989. Domoic acid and the Eastern Canadian molluscan shellfish industry. Aquaculture 77, 263–269.
Ahmed, F.E. (Ed.) 1991. Seafood Safety. National Academy Press, Washington D.C., USA.
Angelotti, R. 1970. The heat resistance of C.botulinum type E in Food. In Toxic Microorganisms. Ed: M. Herzberg. US Dept. of the Interior, 404–409.
Anon. 1972. Proceedings of the 1971 National Conference on Food Protection. US Government Printing Office, Washington DC, USA.
Anon. 1973. The Double Seam Manual. The Metal Box Co. plc: Reading.
Anon. 1982. R.A. Campden. Technical Memorandum 289. The Principles of Design for Hygienic Food Processing Machinery. Campden Food Preservation Research Association, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom.
Anon. 1983. R.A. Campden. Technical Manual No. 7. Hygienic Design of Food Processing Equipment. Campden Food Preservation Research Association, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom.
AOAC/FDA (Association of Official Analytical Chemists/United States Food and Drug Administration) 1984. Classification of Visible Can Defects (exterior). Ass. of Analytical Chemists, Arlington.
Arai, T., N. Jkejima and T. Itoh 1980. A survey of Plesiomonas shigelloides from aquatic environments, domestic animals, pets and humans. J. Hyg. 84, 203–211.
Archer, D. L. 1992. Policy on Listeria in Food: An FDA Perspective. In A Communication (Book of Abstracts) at the 11th International Symposium on Problems of Listeriosis. ISOPOL XI, 11–14 May, Statens Seruminstitut, Copenhagen, Denmark. Abstract 66.
Barile, L.E., M.H. Estrada, A. D. Milla, A. Reilly and A. Villadsen 1985. Spoilage patterns of mackerel (Rastrelliger faughni Matsui) 2. Mesophilic and psychrophilic spoilage. ASEAN Food. J. 1, 121–126.
Bauman, H. E. 1992. Introduction to HACCP. In HACCP Principles and Applications. Eds: M. D. Pierson and D. A. Corlett, Jr. Van Nostrand Reinhold, 1–5.
Bean, N. H. and P. M. Griffin 1990. Foodborne disease outbreaks in the United States 1973–1987. Pathogens, vehicles, and trends. J. Food Protect. 53, 804–817.
Beckers, H. J. 1986. Incidence of Foodborne Diseases in the Netherlands: Annual Summary, 1981. J. Food Protect. 53, 924–931.
Ben Embarek, P.K. and H.H. Huss 1992. Growth of Listeria monocytogenes in lightly preserved fish products. In Quality Assurance in the Fish Industry. Eds: H.H. Huss, M. Jacobsen and J. Liston. Elsevier Science Publishers, 293–304.
Ben Embarek, P.K. and H.H. Huss 1993. Heat resistance of Listeria monocytogenes in vaccum packaged packaged pasterrized fish fillers. int. J. Food Microbiaol. In press.
Bille, J.,D. Nocera, E. Bannerman and F. Ischer 1992. Molecular typing of Listeria monocytogenes in relation with the Swiss outbreak of listeriosis. Proceedings of the 11th International Symposium on Problems of Listeriosis. ISPOPL XI, 11–14 May, Statens Seruminstitut, Copenhagen, Denmark, 195–196.
Blake, P.A., D.T. Allegra and J.D. Snyder 1980. Cholera - a possible epidemic focus in the U.S. New Eng. J. Med. 302, 305–309.
Bradshaw, J.G., D.B. Shah, A.J. Wehby, J.T. Peeler and R.M. Twedt 1984. Thermal inactivation of the Kanagawa hemolysin of Vibrio prarahaemolyticus in buffer and shrimp.J. Food Sci. 49, 183–187.
Bremner, H.A.,J.Olley and A.M.A. Vail 1987. Estimating time—temperature effects by a rapid systematic sensory method. In Seafood Quality Determination. Eds: D.Kramer and J.Liston. Elsevier Science Publishers, 413–435.
Brier, J.W. 1992. Emerging problems in seafood—borne parasitic zoonoses. Food Control 3, 2–7.
Bryan, F.L. 1980. Epidemiology of foodborne diseases transmitted by fish, shellfish and marine crustaceans in the United States, 1970–1978. J. Food Protect. 43, 859–876.
Bryan, F.L. 1987. Seafood-transmitted infections and intoxications in recent years. In Seafood Quality Determination. Eds: D.E. Kramer and J. Liston. Elsevier Science Publishers, 319–337.
Bryan, F.L. 1988. Risks associated with vehicles of foodborne pathogens and toxins.J. Food Prot. 51, 498–508.
Buckle, K.A. (Ed.) 1989. Foodborne Microorganisms of Public Health Significance. AIFST (NSW Branch), Food Microbiology Group, P.O.Box 277, Pymble, NSW 2073, Australia.
Cann, D.C. and L.Y. Taylor 1979. The control of the botulism hazard in hot-smoked trout and mackerel. J. Food Technol. 14, 123, 129.
Cliver, D.O. 1988. Virus transmission via foods. Food Technol. 42, 241–248.
Codex Alimentarius 1969. Vol. A (Recommended code of practice, general principles of food hygiene); Vol. B (Recommended code of practices for fish and fish products). FAO Documents Office. Joint FAO/WHO Food Standards Programme, Via delle Terme di Caracalla, 00100 Rome, Italy.
Colwell, R.R. 1986. Vibrio cholerae and related vibrios in the aquatic environment - an ecological paradigm. J. Appl. Bacteriol. 61, vii.
Condon, S., M.L. Garcia, A. Otero and F.J. Sala 1992. Effect of culture age, preincubation at low temperature and pH on the thermal resistance of Aeromonas hydrophila. J. Appl. Bacteriol. 72, 322–326.
Connor, D.E., V.N. Scott and D.T. Bernard 1989. Potential Clostridium botulinum hazards associated with extended shelf—life refrierated foods: A review, J. Food Safety 10, 131–153.
Dainty, R.H., B.G. Shaw and T.A. Roberts 1983. Microbial and chemical changes in chill—stored red meats. In Food Microbiology. Advances and Prospects. Eds: T.A. Roberts and F.A. Skinner. Academic Press, 151–178.
Dalgaard, P., L. Gram and H.H. Huss 1993. Spoilage and shelf life of cod fillets packed in vacuum or modified atmosphere. Int. J. Food Microbiol. 19, 283–294.
D'Aoust, J.Y., R. Gelinas and C.Maishment 1980. Presence of indicator organisms and recovery of Salmonella in fish and shellfish. J. Food Protect. 43, 769–782
D'Aoust, J.Y. 1989. Salmonella. In Foodborne Bacterial Pathogens. Ed: M.P. Doyle. Marcel Dekker Inc., 327–445.
Delmore, R. and P. Crisley 1979. Thermal resistance of V. parahaemolyticus in a clam homogenate. J. Food Sci. 41, 899–902.
Donald, B. and D. Gibson 1992. Spoilage of MAP salmon steaks stored at 5°C. EEC report on the FAR project UP-2-545. Torry Research Station, Aberdeen, Scotland.
Doyle, M.P. (Ed.) 1989. Foodborne Bacterial Pathogens. Marcel Dekker Inc.
EEC 1980. Council Directive 80/778/EEC of 15 July 1980 relating to the quality of water intended for human consumption. Official Journal of the European Communities No. L 229, 30.08.1980, 11.
EEC 1989. Council Directive 89/392/EEC of 14 June 1989 on the approximation of the laws of the member states relating to machinery. Official Journal of the European Communities No. L 183, 29.06.1989, 9–32.
EEC 1991a. Council Directive 91/492/EEC of 15 July 1991 laying down the health conditions for the production and the placing on the market of live bivalve molluscs. Official Journal of the European Communities No. L 268, 24.09.1991, 1
EEC 1991b. Council Directive 91/493/EEC of 22 July laying down the health conditions for the production and the placing on the market of fishery products. Official Journal of the European Communities No. L 268, 24.09.1991, 15.
EEC 1992. Proposal for a Council Directive on the hygience of foodstuffs. Official Journal of the European Communities No. C 24/11. 31.01.1992, 11–16.
Eyles, M.J. 1986. Transmission of viral disease by food: an update. Food Technol. Aust. 38, 239–242.
Eyles, M.J. 1989. Viruses. In Foodborne Microorganisms of Public Health Significance. 4th ed. Ed: Buckle, K.A. AIFST (NSW Branch) Food Microbiology Group. P.O. Box 277, Pymble, NSW 2073, Australia.
Facinelli, B., P.E. Varaldo, C. Casolari and V. Fabio 1988. Cross—infection with Listeria monocytogenes confirmed with DNA-finger printing. Lancet II (8622), 1247–1248.
Facinelli, B., P.E. Varaldo, M. Toni, C. Casolari and V. Fabio 1989. Ignorance about Listeria. Bri. Med. J. 299, 738.
FAO/WHO 1979. Recommended International Code of Practice for Low—acid and Acidified Canned Foods (CAC/RCP 23–1979).
FAO 1989. Food safety regulations applied to fish by the major importing countries. FAO Fisheries Circular No. 825, FAO, Rome.
Farber, I.M. 1986. Predictive modeling of food deterioration and safety. In Foodborne Microorganisms and their Toxins: Developing Methodology. Eds: M.D. Person and N.J. Sterns. Marcel Dekker Inc., 57–90.
Farber, J.M. and P.J. Peterkin 1991. Listeria monocytogenes, a food–borne pathogen. Microbiol. Rev. 55, 476–511.
FDA (Food and Drug Administration) 1973. Thermally processed low-acid foods packed in hermetically sealed containers. Part 128B (recodified as part 113). Federal Register, January 38, 2398–2410.
FDA (Food and Drug Administration) 1989. National Shellfish Sanitation Program. Manual of Operations. Center for Food Safety and Applied Nutrition, Division of Cooperative Programs, Shellfish Sanitation Branch, Washington D.C., USA.
Fisheries and Oceans 1983. Identification and Classification Manual. Canadian Department of Fisheries and Oceans, Ottawa, Canada.
FMF/FMA 1967. Joint Technical Committee, Food Manufacturers Federation (FMF) and Food Machinery Association (FMA): Hygienic Design of Food Plant London, United Kingdom.
FNB/NRC (Food and Nutrition Board, National Research Council, USA) 1985. An evaluation of the role of microbiological criteria for foods and food ingredients (Sub-committee on Microbiological Criteria, Committee on Food Protection). National Academy Press, Washington D.C., USA.
Food Safety Act 1990. Chapter 16, HMSO, London, United Kingdom.
Frederiksen, W. 1991. Listeria epidemiology in Denmark 1981–1990. In Proceedings of Int. Conference on Listeria and Food Safety, 13–14 June. Laval, France. ASEPT Eds., 48–49.
Fuchs, R.S. and P.J.A. Reilly 1992. The incidence and significance of Listeria monocytogenes in seafoods. In Quality Assurance in the Fish Industry. Eds: H.H. Huss, M. Jakobsen and J. Liston. Elsevier Science Publishers, 217–230.
Fujioka, R.S., K. Tenno and S. Kansako 1988. Naturally occuring fecal coliforms and fecal streptococci in Hawaii's freshwater streams. Toxic Assess. 3, 613–630.
Garrett, E.S. and M. Hudak-Roos 1991. Developing an HACCP-Based inspection system for the seafood industry. Food Technol. 45, 53–57.
Gerba, C.P. 1988. Viral disease transmission by seafoods. Food Technol. 42, 99–102.
Gerba, C.P. and S.M. Goyal 1978. Detection and occurance of enteric viruses in shellfish: A review. J. Food Protect. 41, 742.
German Fish Ordinance 1988. Bundesminister für Jugend, Familie, Frauen und Gesundheit 1988. Verordnung über gesundheitliche auforderungen an Fische- und Schalentiere(Fisch-Verordnung). Bundesgesetzblatt, 1570.
Gerner-Smit, P. and B. Nørrung 1992. Comparison of four different typing methods for Listeria monocytogenes using a newly described discriminatory index. Proceedings of the 11th International Symposium on Problems of Listeriosis. ISOPOL XI, 11–14 May, Statens Seruminstitut, Copenhagen, Denmark, 199–200.
Gibson, D. 1992. Personal communication. Torry Research Station. Aberdeen Scotland.
Gill, T.A., J.W. Thompson and S. Gould 1985. Thermal Resistance of Paralytic Shellfish Poison in Soft Shell Clams. J. Food Protect. 48, 659–662.
Gorczyca, E. and Pek Poh Len 1985. Mesophilic spoilage of bay trout (Arripis trutta), bream (Acanthropagrus butcheri) and mullet (Aldrichetta forsteri). In Spoilage of tropical fish and product development. Proceedings of a symposium held in conjunction with the Sixth Session of The Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing. Ed: A. Reilly. Royal Melbourne Institute of Technology, Melbourne, Australia 23–26 October, 1984. FAO Fish Rep. (317) Suppl. 123–132.
Gram, L., G. Trolle and H.H. Huss 1987. Detection of specific spoilage bacteria on fish stored at high (20°C) and low (0°C) temperatures. Int. J. Food Microbiol. 4, 65–72.
Gram, L., C. Wedell-Neergaard and H.H. Huss 1990. The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus). Int. J. Food Microbiol. 10, 303– 316.
Guerrant, R.L. 1985. Microbial toxins and diarrhoeal diseases: Introduction and Overview. In Microbial toxins and diarrhoeal diseases. Eds: E. Evered and J. Wheland. CIBA Foundation Symposium No. 112. Pitman Publishing London.
Guyer, S. and T. Jemmi 1991. Behavior of Listeria monocytogenes during fabrication and storage of experimentally contaminated smoked salmon. Appl. Environ. Microbiol. 57, 1523–1527.
Hall, S. 1991. Natural toxins. In Microbiology of Marine Food Products. Eds: D.R. Ward and C. Hackney. Van Nostrand Reinhold, 301–330.
Halstead, B. W. 1978. Poisonous and venomous marine animals of the world. Princeton Darwin Press.
Halstead, B.W. and E.J. Schantz 1984. Paralytic Shellfish Poisoning. WHO Offset Publication No. 79, Geneva.
Harrigan, W.F. 1993. The ISO 9000 series and its implications for HACCP. Food Control 4, 105–111.
Hauschild, A.N.W. 1989. Clostridium botulinum. In Foodborne Bacterial Pathogens. Ed: M.P. Doyle. Marcel Dekker Inc., 111–189
Hayes, P.R. 1985. Food Microbiology and Hygiene. Elsevier Applied Science.
Hazen, T. 1988. Fecal coliforms as indicators in tropical waters: A review. Toxic Assess. 3, 461–477.
Healy, G.R. and D. Juranek 1979. Parasitic infections. In Food-Borne Infections and Toxications. Eds: H. Riemann and F.L. Bryan. Academic Press, 343–385.
Hersom, A.C. and E.D. Hulland 1980. Canned Foods. Thermal Processing and Microbiology. 7. ed. Churchill Livingstone, Edinburgh, 380.
Herrington, D.A.,S. Tzipori, R.M. Robins-Browne, B.D. Tall and M.M. Levine 1987. In vitro and in vivo pathogenity of Plesiomonas shigelloides. Infect. Immun. 55, 979– 985
Higashi, G.J. 1985. Foodborne parasites transmitted to man from and other aquatic foods. Food Technol. 39, 69.
Hudak-Roos, M. and E.S. Garrett 1992. Monitoring critical control points critical limits. IN HACCP Principles and Applications. Eds: M.D. Pierson and D.A. Corlett, Jr. Van Nostrand Reinhold, 62–71.
Huss, H.H. 1980. Distribution of Clostridium botulinum. Appl. Environ. Microbiol. 39, 764–769.
Huss, H.H. 1981. Clostridium botulinum type E and botulism. Thesie. Technological Laboratory, Ministry of Fisheries, Technical University, Lyunby, Denmark.
Huss, H.H. 1988. Fresh fish. Quality and Quality Changes. FAO Fisheries No. 29.
Huss, H.H. and A. Pedersen 1979. Clostridium botulinum in fish. Nord. Vet. Med. 31, 214–221.
Huss, H.H. and E. Rye Petersen 1980. The stability of Clostridium botulinum type E toxin in salty and/or acid environment. J. Food Technol. 15, 619–627.
Huss, H.H., D. Dalsgaard, L. Hansen, H. Ladefoged, A. Pedersen and L. Zittan 1974. The influence of hygiene in catch handling on the storage life of iced cod and plaice. J. Food Technol. 9, 213–221.
Huss, H.H., A. Roepstorff, H. Karl and B. Bloemsma 1992. Handling and processing of herring infected with Anisakis simplex. In Proceedings from 3rd World Congress on Foodborne Infections and Intoxications. Inst. of Vet. Med. Robert v. Ostertag-Inst. Berlin, 388–394.
IAMFES 1991. Procedures to implement the Hazard Analysis Critical Control Point System. Int. Ass. Milk, Food and Environ. Sanitarians Inc. 502, E. Lincoln Way. Ames, Iowa, 50010–6666 U.S.A.
ICMSF (International Commission on Microbial Specifications for Foods) 1986. Microorganisms in Foods. 2. Sampling for microbiological analysis: Principles and specific applications. 2nd ed. Blackwell Scientific Publications.
ICMSF (International Commission on Microbial Specifications for Foods) 1988. Microorganisms in foods. 4. Application of the Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific Publications.
Imholte, T.J. 1984. Engineering for Food Safety and Sanitation. Crystal, MINN: The Technical Institute of Food Safety.
ISO 8402. Quality - Vocabulary
ISO 9000. Quality management and quality assurance standards - Guidelines for selection and use.
ISO 9001. Quality systems - Model for quality assurance in design/development, production, installation and servicing.
ISO 9002. Quality systems - Model for quality assurance in production and installation.
ISO 9003. Quality systems - Model for quality assurance in final inspection and test.
ISO 9004. Quality management and quality system elements - Guidelines.
Jiménez, L., J. Munir, G.G. Toranzos and T.C. Hazen 1989. Survival and activity of Salmonella typhimurium and Escherichia coli in tropical fresh water. J. Appl. Bacteriol. 67, 61–69.
JΦrgensen, B.R., D.M. Gibson and H.H. Huss 1988. Microbiological quality and shelf life prediction of chilled fish. Int. J. Food Microbiol. 6. 295–307.
JΦrgensen, B.R. and H.H. Huss 1989. Growth and activity of shewanella putrefaciens isolated from spoiling fish. Int. J. Food Microbiol. 9, 51–62.
Karunasagar, I.K. Segar, I. Karunasagar and W. Goebel 1992. Incidence of Listeria spp. in Tropical Seafoods. In Proceedings of the 11th International Symposium on Problems of Listeriosis. ISOPOL XI, 11–14 May, Statens Seruminstitut, Copenhagen, Denmark, 306.
Katsuyama, A.M. and J.P. Strachan (Eds.) 1980. Principles of Food Processing Sanitation. The Food Processors Institute. Washington, DC, 303
Kilgen, M.B. and M.T. Cole 1991. Viruses in seafood. In Microbiology of Marine Food Products. Eds: D.R. Ward and C. Hackney. Van Nostrand Reinhold, 197–209.
Klausen, N.K. and H.H. Huss 1987. Growth and histamine production by Morganella morganii under various temperature conditions. Int. J. Food Microbiol. 5, 147–156.
KnΦchel, S. 1989. Aeromonas spp. - Ecology and significance in food and water hygiene. Ph.D. Thesis. The Royal Veterinary and Agricultural University, Copenhagen, Denmark.
KnΦchel, S. 1990. Microbiology and Groundwater: Aesthetic and Hygienic Problems. Water Quality Institute, HΦrsholm, Denmark.
KnΦchel, S. and H.H. Huss 1984. Ripening and spoilage of sugar salted herring with and without nitrate. I. Microbiological and related chemical changes. J. Food Technol 19, 203–213, 215–224.
Koburger, J.A. 1989. Plesiomonas shigelloides. In Foodborne Bacterial Pathogens. Ed: M.P. Doyle. Marcel Dekker Inc., 311–325.
Lennon, D.B. Lewis, C. Mantell, D. Becroft, B. Dove, K, Farmer, S. Tonkin, N. Yeats, R. Stamp and K. Mickleson 1984. Epidemic perinatal listeriosis. Pediatr. Infect. Dis. 3, 30–34.
Lewis, K.H. 1980. Cleaning disinfection & hygiene. In Microbial Ecology of Foods. Vol. 1: Factors Affecting Life and Death of Microorganisms. International Commission on Microbiological Specifications for Food, Academic Press.
Lima dos Santos, C.A.M. 1978. Bacteriological Spoilage of Iced Amazonian Freshwater Catfish (Brachyplatistoma vaillanti valenciennes). Master's Thesis Loughborough University of Technology.
Lovett, J. 1989. Listeria monocytogenes. In Foodborne Bacterial Pathogens. Ed: M.P. Doyle. Marcel Dekker Inc., 283–310.
Lupin, H. 1992. Personal communication. FAO Rome, Italy.
Mackey, B.M. and N. Bratchell 1989. The heat resistence of Listeria monocytogens. A review. Lett. Appl. Microbiol. 9 89–94.
Marshall, B.J., D.F. Ohye and J.H.B. Christian 1971. Tolerance of bacteria to high concentrations of NaCl and glycerol in the growth medium. Appl. Microbiol. 21, 363– 364.
Matsui, T., S. Taketsuyu, K. Kodama, A. Ishii, K. Yamamori and C. Shimizu 1989. Production of tetrodotoxin by the intestinal bacteria of a pufferfish Takifugu niphobes. Nippon Suisan Gokkaishi 55, 2199–2203.
Mayes, T. 1992. Simple users' guide to the Hazard Analysis Critical Control Point concept for the control of microbiological safety. Food Control 3, 14–19.
Melnick, J.C. and C.P. Gerba 1980. The ecology of enteroviruses in natural waters. CRC Crit. Rev. Environ. 10, 65.
Milledge, J.J. 1981. The hygienic design of food plant. Institute of Food Science and Technology (U.K.). Proceedings 14, 74–86.
Miller, M.L. and J.A. Koburger 1986. Tolerance of Plesiomonas shigelloides to pH, sodium chloride and temperature. J. Food Prot. 49, 877–879.
Miller, S.A. and J.E. Kvenberg 1986. Reflections on food safety. Presented at the National Food Processors Association (NFPA) Conference Avoiding Pesticide, Environmental Contaminants and Food Additives Crisis. Atlanta GA, 3 February. NFPA Washington D.C., USA.
Mitchell, B. 1992. How to HACCP. British Food J. 94, 1, 16–20.
Mitscherlich, E. and E.H. Marth 1984. Microbial Survival in the Environment. Springer-Verlag.
Morris, J.G. and R.E. Black 1985. Cholera and other vibrios in the United States. N. Engl. J. Med. 312, 343–350.
Mossel, D.A.A. 1967. Ecological principles and methodological aspects of the examination of foods and feeds for indicator microorganisms. J. Assoc. Agric. Chem. 50, 91–104.
Mossel, D.A.A. 1982. Microbiology of Foods.University of Utrecht. Faculty of Vet. Med., Bittshact 172, Utrecht, The Netherlands.
Mossel, D.A.A. and D.M. Drake 1990. Processing food for safety and reassuring the consumer. Food Technol.
Mossel, D.A.A., A. Veldman and J. Eeldering 1980. Comparison of the effects of liquid medium repair and the incorporation of catalase in Mac Conkey type media on the recovery of Enterobacteriaceae sublethally stressed by freezing. J. Appl. Bacteriol. 49, 405–419.
NACMCF (U.S. National Advisory Committee on Microbial Criteria for Foods) 1992. Hazard Analysis Critical Control Point System. Int. J. Food Microbiol. 16, 1–23.
Noguchi, T., D.F. Hwang, O. Arakawa, H. Sugita, Y. Deguchi, Y. Shida and K. Hashimoto 1987. Vibrio alginolyticus, a tetrodotoxin producing bacterium in the intestines of the fish Fugu vermiculans vermi cularis. Mar. Biol. 94, 625.
Nolan, D.A., D.C. Chamblin and J.A. Troller 1992. Minimal water activity levels for growth and survival of Listeria monocytogenes and Listeria innocua. Int. J. Food Microbiol. 16, 323–335.
Notermans, S., S.R. Tafini and T. Chakraborty 1992. An approach to set realistic criteria for Listeriain food products. In A Communication (Book of Abstracts) at the 11th International Symposium on Problems of Listeriosis. ISOPOL, 11-14 May, Statens Seruminstitut, Copenhagen, Denmark. Abstract 65.
Olson, R.E. 1987. Marine fish parasites of public health importance. In Seafood Quality Determination. Eds: D.E. Kramer and J. Liston. Elsevier Science Publishers, 339–355.
Pace, P.J. and E.R. Krumbiegel 1973. Clostridium botulinum and smoked fish production 1963–72. J. Milk Food Technol. 36, 42–49.
Palumbo, S.A., D.R. Morgan and R.L. Buchanan 1985. Influence of temperature, NaCI and pH on growth of Aeromonas hydrophila. J. Food Sci. 50, 1417–1421.
Pan, B.S. and D. James (Eds.) 1985. Histamine in marine products: production by bacteria, measurement and prediction of formation. FAO Fish. Tech. Paper (252).
Pierson, M. and D.A. Corlett Jr. 1992. Appendix B in HACCP. Principles and Applications. van Nostrand Reinhold.
Poretti, M. 1990. Quality control of water as raw material in the food industry. Food Control 1 (2), 79–83.
Prasad, V.S. and M. Chaudhuri 1989. Development of filtration/adsorption media for removal of bacteria and turbidity from water. Wat. Sci. Tech. 21, 67–71.
Premazzi, G., G. Chiaudani and G. Ziglio 1989. Scientific Assessment of EC Standards for Drinking Water Quality. European Communities Commission, Luxembourg.
Price, R.J. 1992. Residue concerns in seafoods. Dairy, food and Environmental Sanitation 12, 139–143
Ragelis, E.P. 1984. Ciguatera seafood poisoning. Overview. In Seafood Toxins. Ed: E.P. Ragelis. ACS Symposium Series 262. Washington D.C., 25–36.
Reilly, P.J.A., D.R. Twiddy and R.S. Fuchs 1992. Review of the occurrence of salmonella in cultured tropical shrimp. FAO Fisheries Circular No. 851. FAO, Rome.
Rhodes, M.W. and H. Kator 1988. Survival of Escherichia coli and Salmonella spp. in estaurine environments. Appl. Environ. Microbiol. 54, 2902–2907.
Richards, G.P. 1985. Outbreaks of shellfish associated enteric virus illness in the United States: requisite for development of viral guidelines. J. Food Prot. 48, 815–823.
Richards, G.P. 1991. Shellfish depuration. In Microbiology of Marine Food Products. Eds: D.R. Ward and C.R. Hackney. Van Nostrand Reinhold, 395–428.
Riedo, F.X., R.W. Pinner, M. Tosca, M.L. Carter, L.M. Graves, M.W. Reaves, B.D. Plikaytis and C.V. Broome 1990. Program Abstracts. 30th Intersci. Conference on Antimicrobial Agents and Chemotherapy, abstr. 972.
Rim, H.J. 1982. Clonorchiasis. In CRC Handbook Series in Zoonosis, Section C: Parasitic Zoonoses. Eds: G.V. Hillyer and C.F. Hopla. Vol. III, CRC Press Inc., Boca Roton, FL., 17.
Roos, R. 1956. Heapatitis epidemic conveyed by oysters. Svenska Läkartidningen 53, 989.
Ryser, E.T. and E.H. Marth 1991. Listeria, Listeriosis and Food Safety. Marcel Dekker Inc.
RΦrvik, L.M. and M. Yndestad 1991. Listeria monocytogenes in Foods in Norway. Int. J. Food Microbiol. 13, 97–104.
RΦrvik, L.M., M. Yndestad and E. Skjerve 1991. Growth of Listeria monocytogenes in vacuum packed smoked salmon during storage at 4°C. Int. J. Food Microbiol. 14, 111– 117.
Sattler, J. and W. Lorenz 1990. Intestinal diamine oxidases and enteral-induced histaminosis: studies of three prognostic variables in an epidemiological model. J. Neural Transm. Suppl. 32 291–314
Schantz, E.J. 1984. Historical perspective on paralytical shellfish poisoning. In: Seafood Toxins. Ed: E.P. Ragelis. ACS - Symposium Series 262, 99–111.
Shahamat, M., A. Seaman and M. Woodbine 1980. Influence of sodium chloride, pH and temperature on the inhibiting activity of nitrite on Listeria monocytogenes. In: Survival in Extremes of Environment. Eds: G.W. Gould and J.E.L. Corry. Academic Press.
Shapton, D.A. and N.F. Shapton 1991. Principles and Practices for the Safe Processing of Food. Butterworth & Heinemann.
Shultz, L., J. Rutledge, R. Grudner and S. Biede 1984. Determination of thermal death time and V. cholerae in blue crab. J. Food Protect. 47, 4.
Silliker, J.H. and D.A. Gabis 1976. ICMSF method studies VII. Indicator tests as substitutes for direct testing of dried foods and feeds for Salmonella. Can. J. Microbiol. 22, 971–974.
Skovgaard, N. 1992. Listeria monocytogenes in raw food - an overview. In A Communication (Book of Abstracts) at the 11th International Symposium on Problems of Listeriosis. ISOPOL, 11–14 May, Statens Seruminstitut, Copenhagen, Denmark. Abstract 64.
Sobsey, M.D. 1989. Inactivation of health-related microorganisms in water by disinfection processes. Wat. Sci. Tech. 21 (3), 179–195.
Stratten, J.E. and S.L. Taylor 1991. Scombroid poisoning. In Microbiology of Marine Food Products. Eds: D.R. Ward and C.R. Hackney. Van Nostrand Reinhold, 331–351.
Tang, Y.W., J.X. Wang, Z.Y. Xu, Y.F. Guo, W.H. Qian and J.x. Xu 1991. A serologically confirmed case-control study of a large outbreak of hepatitis A in China, associated with consumption of clams. Epidemiol. Infect. 107, 651–657.
Taylor, S.L. 1986. Histamine food poisoning: Toxicology and clinical aspects. CRC Crit. Rev. Toxicol. 17, 91–128.
Taylor, S.L. 1988. Marine toxins of microbial origin. Food Technol. 42, 94–98.
Thorpe, R.H. 1992. Hygienic design considerations for chilled food plants. In Chilled Foods. A Comprehensive guide. Eds: C. Dennis and M. Stringer. Ellis Horwood.
Thorpe, R.H. and P.M. Barker 1984. Visual Can Defects. The Campden Food Preservation Research Ass. Chipping Campden, United Kingdom.
Todd, E.C.D. 1989a. Foodborne and waterborne disease in Canada - 1983. Annual summary. J. Food Protect. 52, 436–442.
Todd, E.C.D. 1989b. Preliminary estimates of costs of foodborne disease in the United States. J. Food Protect. 52, 595–601.
Todd, E.C.D. 1990. Amnesic Shellfish Poisoning - A new seafood toxic syndrome. In: Toxic Marine Phytoplancton. Eds: E. Graneli, B. SundstrΦ Edlar and D.M. Andersen. Elsevier, 504–508.
Todd, E.C.D. 1993. Domoic Acid and Amnesic Shellfish Poisoning. A review. J. Food Prot. 56, 69–86.
Tompkin, R.B. 1990. The use of HACCP in the production of meat and poultry products. J. Food Prot. 53, 795–803.
Tompkin, R.B. 1992. Corrective Action Procedures for deviations from critical control point critical limits. In HACCP, Principles and Applications. Eds: M.D. Pierson, D.A. Corlett Jr. Van Nostrand Reinhold, 72–82.
Toranzos, G.A., C.P. Gerba and H. Hansen 1988. Enteric viruses and coliphages in Latin America. Toxic Assess. 3, 491–510.
Troller, J.A. 1983. Sanitation in Food Processing. Academic Press.
Turnbull, P.C.B. and R.J. Gilbert 1982. Fish and shellfish poisoning in Britain. In: Adverse Effects of Foods. Eds: E.F.P. Jellife and D.B. Jellife. Plenum Press, 297–306.
Valdimarsson, G. 1989. Future aspects of fish processing. In Nutritional Impact of Food Processing. Eds. J.C. Somogyi and H.R. Müller. Bibl. Nutr. Dieta Basel 43, 78–88.
Van Spreekens, K.J.A. 1977. Characterization of some fish and shrimp spoiling bacteria. Ant. van Leeuwenhoek 43, 282–303.
Van Spreekens, K.J.A. 1987. Histamine production by the psycrophilic flora. In Seafood Quality Determinations. Eds: D. Kramer and J. Liston. Elsevier Science Publishers, 309–318.
Varnam, A.H. and M.G. Evans 1991. Foodborne Pathogens. Wolfe Publishing Ltd.
Wachsmuth, K. and G.K. Morris 1989. Shigella. In Foodborne Bacterial Pathogens. Ed: M.P. Doyle. Marcel Dekker Inc., 447–462.
Walker, S.J. and M.F. Stringer 1987. Growth of Listeria monocytogenes and Aeromonas hydrophila at chill temperatures. Tech. Memo., 462, CFPRA Chipping Campden, United Kingdom.
Ward, R.L. and E.W. Akin 1983. Minimum infective dose of animal viruses. Crit. Rev. Environ. Control 14, 297–310.
Weagant, S.D., P.N. Sado, K.G. Colburn 1989. The incidence of Listeria species in frozen seafood products. J. Food Protect. 51, 655–657.
White, D.R.L. and J.E.P. Noseworthy 1992. The Canadian Quality management Programme. In: Quality assurance in the Fish industry. Eds: H.H. Huss, M. Jakobsen and J. Liston. Elsevier Science Publishers, 509–513.
WHO 1984a. Aquatic (Marine and Freshwater) Biotoxins. Environ. Health Criter. 37, Geneva.
WHO 1984b. Guidelines for Drinking Water Quality, Vols. 1, 2, 3. World Health Organisation, Geneva.
WHO 1989. Report of WHO Consultation on Public Health Aspects of Seafood-Borne Diseases. WHO/CDS/VPH/90.86.
WHO 1992. WHO guidance on formulation of national policy on the control of cholera. WHO ICDD/SER/80.4 Rev. 3.
