The Third Edition of this guidance issued in June 2001. Below is an earlier version.

The general reference section contains citations that are applicable to this Guide 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. Intl. 11:575-595.

• 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. 1995. National Shellfish Sanitation Program, Manual of Operations: Part I, Sanitation of Shellfish Growing Areas. DHHS/PHS/FDA/Office of Seafood, Washington, D.C.

• U.S. Food and Drug Administration. 1995. National Shellfish Sanitation Program Manual of Operations, Part II, Sanitation of the Harvesting, Processing, and Distribution of Shellfish. DHHS/ PHS/FDA/Office of Seafood, Washington, D.C.

• U.S. Food and Drug Administration. 1997. Foodborne Pathogenic Microorganisms and Natural Toxins. Available at internet site: http://vm.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

• U.S. Food and Drug Administration. 1995. National Shellfish Sanitation Program, Manual of Operations: Part I, Sanitation of Shellfish Growing Areas. DHHS/PHS/FDA/Office of Seafood, Washington, D.C.

• U.S. Food and Drug Administration. 1995. National Shellfish Sanitation Program Manual of Operations: Part II, Sanitation of the Harvesting, Processing, and Distribution of Shellfish. DHHS/ PHS/FDA/Office of Seafood, Washington, D.C.

Chapter 5

• Agersborg, H.P.K. 1918. Nematodes in marketable fishes. Science 48:493-495.

• 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.

• Daniel, R.J. 1950. A guide to marketable fish. Proc. Lpool. Biol. Soc. 57:App1, pp.68.

• 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.

• Eslami, A. and B. Mokhayer. 1997. Nematode larvae of medical importance found in market fish in Iran. Pahlavi Medical Journal 8:345-348.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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. Continued

Chapter 6

• 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.

• Kawai, N., Y. Nakayama, S. Matsuoka, and T. Mori. 1985. Lipid composition of various tissues of Lepidocybium flavobrunneum. Yukagaku 34:25-31.

• 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.

• 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

• Arnold, S. and D. 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. (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.

• Inestia, C. 1973. Histamine, p. 327-347. In Microbiological Safety of Food. Academic Press, New York.

• 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

• 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 lhistamine par lappareil 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

• 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, CPG 7141.01 Chapter 5. Foods, 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

• U.S. Food and Drug Administration. 1994. Certain other dosage from new animal drugs. In Code of Federal Regulations 21 CFR 529.1030. U.S. Government Printing Office, Washington, D.C.

• U.S. Food and Drug Administration. 1994. Tolerances for residues of new animal drugs in food. In Code of Federal Regulations 21 CFR 556.660. U.S. Government Printing Office, Washington, DC.

Chapter 12

• Mitscherlich, E. and E.H. Marth (eds). 1994. Microbial Survival in the Environment. Springer-Verlag, Berlin and Heidelberg.

Chapter 13

• 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).

• Hilderbrand, K.S. 1992. Fish Smoking Procedures for Forced Convection Smokehouses, Special Report 887. Oregon State Extension Service, Newport, OR.

• 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.

• 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.

• 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

• 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.

Chapter 15

• 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

• 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.

• 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. Continued

Chapter 17

• Lum, Kenneth C. 1996. Personal communication. National Food Processors Association, Seattle, WA.

• 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.

Chapter 18

• 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.

Appendix 4

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.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. Bibliography 255

• Colwell, R.R.(ed.). 1984. Vibrios in the Environment. John Wiley Interscience, New York.

• 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.

• 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).

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Prost, E. And H. Riemann. 1967. Foodborne 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.

• 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://vm.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. DAmato, 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.

• Baird-Parker, A.C. and B. Freame. 1967. Combined effect of water activity, pH and t emperature on the growth of Clostridium botulinum from spore and vegetative cell inocula. J. Appl. Bacteriol. 30:420-429.

• Baker, D.A., C. Genigeorgis, and G. Garcia. 1990. Prevalence of Clostridium botulinum in seafood and significance of multiple incubation temperatures for determination of its presence and type in fresh retail fish. J. Food Protect. 53:668-673.

• Baker, D.A., C. Genigeorgis, J. Glover, and V. Razavilar. 1990. Growth and toxigenesis of Clostridium botulinum type E in fishes packaged under modified atmospheres. Int. J. Food Microbiol. 10:269-290.

• Baynes, N.C., J. Comrie, and J.H. Prain. 1983. Detection of bacterial growth by the Malthus conductance meter. Medi. Lab. Sci. 40:149-158.

• 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.

• Beltran, A., C. Pelaez, and A. Moral. 1989. Keeping quality of vacuum-packed smoked sardine fillets: microbiological aspects. Z. Lebensm Unters Forsch. 188:232-236.

• Ben Embarek, P.K. 1994. Presence, detection, and growth of Listeria monocytogenes in seafoods: A review. Int. J. Food Microbiol. 23:17-34.

• Ben Embarek, P.K. and H.H. Huss. 1993. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish fillets. Int. J. Food Microbiol. 20:85-95.

• Ben Embarek, P.K. and H.H. Huss. 1992. Growth of Listeria monocytogenes in lightly preserved fish products, p. 293-303. In Huss, H.H. et al (eds), Quality Assurance in the Fish Industry, Proceedings of an International Conference, Copenhagen, Denmark, August 26-30, 1991. Elsevier Sci. Publ. B.V., Amsterdam. Bibliography 258

• Beuchat, L.R. 1974. Combined effects of water activity, solute, and temperature on the growth of Vibrio parahaemolyticus. Appl. Microbiol. 27:1075-1080.

• Beuchat, L.R. 1973. Interacting effects of pH, temperature, and salt concentration on growth and survival of Vibrio parahaemolyticus. Appl. Microbiol. 25:844-846.

• Boutin, B.K., J.G. Bradshaw, and W.H. Stroup. 1982. Heat processing of oysters naturally contaminated with Vibrio cholerae Serotype O1. J. Food Prot. 45:169-171.

• 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. Can. 28:1071-1075.

• Brocklehurst, T.F. and B.M. Lund. 1990. The influence of pH, temperature and organic acids on the initiation of growth of Yersinia enterocolitica. J. Appl. Bacteriol. 69:390-397.

• Bryan, F.L. 1979. Staphylococcus aureus. In: Food Microbiology: Public health and Spoilage Aspects. The Avi Publ. Co., Inc. Westport, CT.

• Buchanan, R.L. 1993. Predictive food microbiology. Trends Food Sci. Technol. 4:6-11.

• 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.

• Buchanan, R.L. 1991. Microbiological criteria for cooked, ready-to-eat shrimp and crabmeat. Food Technol. 45:157-160

• Buchanan, R.L. 1991. Using spreadsheet software for predictive microbiology applications. J. Food Safety. 11:123-134.

• Buchanan, R.L. and M.L. Cygnarowicz. 1990. A mathematical approach toward defining and calculating the duration of the lag phase. Food Microbiol. 7:237-240.

• Buchanan, R.L. and J.G. Phillips. 1990. Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot. 53:370- 376,381.

• Carlin, F., C. Nguyen-the and A. Abreu da Silva. 1995. Factors affecting the growth of Listeria monocytogenes on minimally processed fresh endive. J. Appl. Bacteriol. 78:636-646.

• Carlson, V.L. and G.H. Snoeyenbos. 1972. Relationship of population kinetics of Salmonella typhimurium and cultural methodology. Am. J. Vet. Res. 33:177-184.

• Casales, M.R., C.E. Del Valle, and C.L. Soule. 1985. Critical heating point for thermal processing of mussels in cans. J. Food Sci. 50:836-837.

• Chitchester, C.O. and H.D. Graham (eds). 1973. Microbial Safety of Fishery Products. Academic Press, New York.

• 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. 16:553-557.

• Cole, M.B., M.V. Jones, and C. Holyoak. 1990. The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. J. Appl. Bacteriol. 69:63-72.

• Colwell, R.R.(ed.). 1984. Vibrios in the Environment. John Wiley Interscience, New York.

• Connor, D.E., V.N. Scott, D.T. Bernard, and D.A. Kautter. 1989. Potential Clostridium botulinum hazards associated with extended shelf-life refrigerated foods; a review. J. Food Safety. 10:131-153.

• Cook, D.W. 1994. Effect of time and temperature on multiplication of Vibrio vulnificus in postharvest Gulf Coast shellstock oysters. Appl. Environ. Microbiol. 60:3483-3484.

• Cook, D.W. and A.D. Ruple. 1992. Cold storage and mild heat treatment as processing aids to reduce the number of Vibrio vulnificus in raw oysters. J. Food Protect. 55:985-989.

• Cook, D.W. and A.D. Ruple. 1989. Indicator bacteria and Vibrionaceae multiplication in post-harvest shellstock oysters. J. Food Protect. 52:343- 349.

• 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.

• Datz, M., C. Janetzki-Mittmann, S. Franke, F. Gunzer, H. Schmidt, and H. Karch. 1996. Analysis of the enterohemorrhagic Escherichia coli O157 DNA region containing lambdoidphage gene p and shiga-like toxin structural genes. Appl. Environ. Microbiol. 62:791-797.

• Davies, A.R. and A. Slade. 1995. Fate of Aeromonas and Yersinia on modified-atmosphere packaged (MAP) cod and trout. Lett. in Appl. Microbiol. 21:354-358.

• 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.

• DePaola, A., G.M. Capers, and D. Alexander. 1994. Densities of Vibrio vulnificus in the intestines of fish from the U.S. Gulf Coast. Appl. Environ. Microbiol. 60:984-988.

• Destro, M.T., M.F.F. Leitao, and J.M. Farber. 1996. Use of molecular typing methods to trace the dissemination of Listeria monocytogenes in a shrimp processing plant. Appl. Environ. Microbiol. 62:705-711.

• Dickerson, R.W. and M.R. Berry, Jr. 1976. Heating curves during commercial cooking of the blue crab. J. Milk Food Technol. 39:258-262.

• Dickerson, R.W., Jr. and R.B. Read, Jr. 1973. Cooling rates of foods. J. Milk Food Technol. 36:167-171.

• Dickson, J.S., G.R. Siragusa, and J.E. Wray Jr. 1992. Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique. Appl. Environ. Microbiol. 58:3482-3487.

• 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.

• Diez de Medina, D., G. Flick, R. Whittman, A Diallo, and R. Croonenberghs. 1995. Growth of Listeria monocytogenes in fresh blue crab (Callinectes sapidus) meat in the presence of naturally occurring microflora during refrigerated storage, p. 178. In IFT (ed), Abstracts of IFT Annual Meeting 1995. Virginia Polytechnic Institute, Blacksburg, VA.

• Dillon, R. and T. Patel. 1993. Effect of cold smoking and storage temperature on Listeria monocytogenes in inoculated cod fillets (Gadus morhus). Food Res. Int. 26:97-101.

• Dillon, R. and T. Patel. 1992. Listeria in seafoods: a review. J. Food Prot. 55:1009-1015.

• Dillon, R., T. Patel, and S. Ratnam. 1994. Occurrence of Listeria in hot and cold smoked seafood products. Int. J. Food Microbiol. 22:73-77.

• Doyle, M.P. (ed). 1989. Foodborne Bacterial Pathogens. Marcel-Dekker, New York.

• 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 Prot. 46:974-977.

• Elsea, W.R., W.E. Mosher, R.G. Lennon, V. Markellis, and P.F. Hoffman. 1971. An epidemic of food-associated pharyngitis and diarrhea. Arch. Environ. Health. 23:48-56.

• El-Shenawy, M.A. and E.H. Marth. 1988. Sodium benzoate inhibits growth of or inactivates Listeria monocytogenes. J. Food Prot. 51:525-530.

• El-Shenawy, M.A. and E.H. Marth. 1988. Inhibition and inactivation of Listeria monocytogenes by sorbic acid. J. Food Prot. 51:842-847.

• 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. 45:935-941.

• Eklund, M.W., F.T. Poysky, R.N. Paranjpye, L.C. Lashbrook, M.E. Peterson, and G.A. Pelroy. 1995. Incidence and sources of Listeria monocytogenes in cold-smoked fishery products and processing plants. J. Food Prot. 58:502-508.

• Eklund, M.W., D.I. Weiler, and F.T. Poysky. 1967. Outgrowth and toxin production of non-proteolytic type B Clostridium botulinum at 3.3 to 5.6°C. J. Bacteriol. 93:1461-1462.

• Fapohunda, A.O., K.W. McMillen, D.L. Marshall, and W.M. Waites. 1994. Growth of selected cross-contaminating bacterial pathogens on beef and fish at 15° and 35°C. J. Food Prot. 57:337-340.

• Farber, J.M. 1991. Listeria monocytogenes in fish products. J. Food Prot. 54:922-924.

• Farber, J.M. and J.Z. Losos. 1988. Listeria monocytogenes: a foodborne pathogen. Can. Med. Assoc. J. 138:413-318.

• Fuchs, R.S. and P.J.A. Reilly. 1992. The incidence and significance of Listeria monocytogenes in seafoods, p. 217-229. In Huss, H.H., M. Jakobsen, and J. Liston (eds), Quality Assurance in the Fish Industry. Proc. Int. Conf. Aug. 26-30, 1991, Copenhagen. Elsevier Sci. Publ. B.V., Amsterdam.

• Fujino, T., G. Sakaguchi, and Y. Takeda (eds). 1973. International Symposium on Vibrio parahaemolyticus. Saikon, Tokyo.

• Garren, D.M., M.A. Harrison, and Y.W. Huang. 1995. Growth and production of toxin of Clostridium botulinum type E in rainbow trout under various storage conditions. J. Food Prot. 58:863-866.

• 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.

• Garthright, W.E. 1991. Refinements in the prediction of microbial growth curves. Food Microbiol. 8:239-248.

• George, S.M., B.M. Lund, and T.F. Brocklehurst. 1988. The effect of pH and temperature on initiation of growth of Listeria monocytogenes. Lett. Appl. Microbiol. 6:153-156.

• Gibbs, P.A., A.R. Davies, and R.S. Fletcher. 1994. Incidence and growth of psychrotrophic Clostridium botulinum in food. Food Control. 5:5-7. Gibson, A.M., N. Bratchell, and T.A. Roberts. 1988. Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol. 6:155-178.

• Gill, C.O. and L.M. Harris. 1982. Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods. Appl. Environ. Microbiol. 44:259-263.

• 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 Science. 42:750-754.

• Gourama, H., W.Y. Tsai, and L.B. Bullerman. 1991. Growth and production of enterotoxins A and D by Staphylococcus aureus in salad bar ingredients and clam chowder. J. Food Prot. 54:844-847.

• Goverde, R.L.J., J.G. Kusters, and J.H.J. Huls in t Veld. 1994. Growth rate and physiology of Yersinia enterocolitica; influence of temperature and presence of the virulence plasmid. J. Appl. Bacteriol. 77:96-104.

• Grecz, N. and L.H. Arvay. 1982. Effect of temperature on spore germination and vegetative cell growth of Clostridium botulinum. Appl. Environ. Microbiol. 43:331-337.

• 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.

• Griffin, M.R., E. Dalley, M. Fitzpatrick, and S.H. Austin. 1983. Campylobacter gastroenteritis associated with raw clams. J. Med. Soc. N.J. 80:607-609.

• Groubert, T.N. and J.D. Oliver. 1994. Interaction of Vibrio vulnificus and the Eastern oyster, Crassostrea virginica. J. Food Prot. 57:224-228.

• 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.

• Hanninen, M.L., H. Korkeala, and P. Pakkala. 1984. Growth and survival characteristics of Campylobacter jejuni in liquid egg. J. Hyg., Camb. 92:53-58.

• Hany, O.E., R. Siddiqi, and M.A. Khan. 1993. Growth response of Listeria monocytogenes NCTC 7973 in two different media at four incubation temperatures. Annals Acad. Med. Singapore. 22:300-302.

• Harrison, M.A., Y-W. Huang, C-H. Chao, and T. Shineman. 1991. Fate of Listeria monocytogenes on packaged, refrigerated, and frozen seafood. J. Food Prot. 54:524-527.

• Hathcox, A.K., L.R. Beuchat, and M.P. Doyle. 1995. Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature. Appl. Environ. Microbiol. 61:4172-4177.

• Hobbs, G. 1976. Clostridium botulinum and its importance in fishery products. Adv. Food Res. 22:135-185.

• Hudson, J.A. and S.J. Mott. 1993. Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica on cold-smoked salmon under refrigeration and mild temperature abuse. Food Microbiol. 10:61-68.

• 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.

• Huss, H.H. 1992. Development and use of the HACCP concept in fish processing. Int. J. Food Microbiol. 15:33-44.

• Ingham, S.C., R.A. Alford, and A.P. McCown. 1990. Comparative growth rates of Salmonella typhimurium and Pseudomonas fragi on cooked crab meat stored under air and modified atmosphere. J. Food Prot. 53:566-567.

• 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. 520 p.

• Islam, M.S., M.K. Hasan, and S.I. Khan. 1993. Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature. Appl. Environ. Microbiol. 59:652- 654.

• James, D.G. and J. Olley. 1971. Spoilage of shark. Aust. Fish. 30:11-13.

• Jemmi, T. and A. Keusch. 1992. Behavior of Listeria monocytogenes during processing and storage of experimentally contaminated hot-smoked trout. Int. J. Food Microbiol. 15:339-346.

• Jones, J.E., S.J. Walker, J.P. Sutherland, M.W. Peck, and C.L. Little. 1994. Mathematical modelling of the growth, survival and death of Yersinia enterocolitica. Int. J. Food Microbiol. 23:433-447.

• Kaneko, T. and R.R. Colwell. 1973. Ecology of Vibrio parahaemolyticus in Chesapeake Bay. J. Bacteriol. 113:24-32.

• Karim, P. and B. Embarek. 1994. Presence, detection, and growth of Listeria monocytogenes in sea-foods: a review. Int. J. Food Microbiol. 23:17-34.

• Kaspar, C.W. and M.L. Tamplin. 1993. Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish. Appl. Environ. Microbiol. 59:2425-2429.

• Koff, R.S. and H.S. Sear. 1967. Internal temperature of steamed clams. New Engl. J. Med. 276:737-739.

• Lachia, R.V., G.J. Silverman, and R. Sharp. 1988. Guide to the Salvage of Temperature-Abused Food Products in Military Commissaries. Technical Report on Project No. AAF87-12,II. U.S. Army Natick Research, Development and Engineering Center, Natick, MA. 36 p.

• Leung, C-K., Y-W. Huang, and O.C. Pancorbo. 1992. Bacteria pathogens and indicators in catfish and pond environments. J. Food Prot. 55:424-427.

• Lindberg, C.W. and E. Borch. 1994. Predicting the aerobic growth of Yersinia enterocolitica O:3 at different ph-values, temperatures and L-lactate concentrations using conductance measurements. Int. J. Food Microbiol. 22:141-153.

• Little, C.L. and S. Knochel. 1994. Growth and survival of Yersinia enterocolitica, Salmonella, and Bacillus cereus in brie stored at 4, 8, and 20°C. Int. J. Food Microbiol. 24:137-145.

• 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.

• Lu, J.Y., R.D. Pace, and W.D. Plahar. 1991. Storage conditions and microbial quality of smoked dry herring in Ghana. J. Food Prot. 54:557-559.

• Lund, B.M., A.F. Graham, S.M. George, and D. Brown. 1990. The combined effect of incubation temperature, pH, and sorbic acid on the probability of growth of non-proteolytic, type B Clostridium botulinum. J. Appl. Bacteriol. 69:481-492.

• Mackey, B.M., T.A. Roberts, J. Mansfield, and G. Farkas. 1980. Growth of Salmonella on chilled meat. J. Hyg., Camb. 85:115-124.

• Matches, J.R. 1982. Microbial changes in packages, p. 46-70. In Martin, R. (ed), Proceedings of the First National Conference on Seafood Packaging and Shipping. National Fisheries Institute, Seattle, WA.

• Matches, J.R. and J. Liston. 1972. Effect of pH on low temperature growth of Salmonella. J. Milk Food Technol. 35:49-52.

• Matches, J.R. and J. Liston. 1968. Low temperature growth of Salmonella. J. Food Sci. 33:641-645.

• Matches, J.R., J. Liston, and L.P. Daneault. 1971. Survival of Vibrio parahaemolyticus in fish homogenate during storage at low temperature. Appl. Microbiol. 21:951-952.

• Maurelli, A.T., B. Blackmon, and R. Curtiss III. 1984. Temperature-dependent expression of virulence genes in Shigella species. Infect. Immun. 43:195-201.

• Molin, G. and I-M. Stenstroem. 1984. Effect of temperature on the microbial flora of herring fillets stored in air of carbon dioxide. J. Appl. Bacteriol. 56:275-282.

• Molin, G., I-M. Stenstroem, A. Ternstroem. 1983. The microbial flora of herring fillets after storage in carbon dioxide, nitrogen, or air at 2 degrees C. J. Appl. Bacteriol. 55:49-56.

• Motes, M.L. Jr. 1991. Incidence of Listeria spp. in shrimp. oysters, and estuarine waters. J. Food Prot. 54:170-173.

• Murphree, R.L. and M.L. Tamplin. 1995. Uptake and retention of Vibrio cholerae O1 in the eastern oyster, Crassostrea virginica. Appl. Environ. Microbiol. 61:3656-3660.

• Murphy, S.K. and J.D. Oliver. 1992. Effects of temperature abuse on survival of Vibrio vulnificus in oysters. Appl. Environ. Microbiol. 58:2771-2775.

• National Advisory Committee on Microbiological Criteria for Foods. 1992. Microbiological criteria for raw molluscan shellfish. J. Food Prot. 55:463-480.

• National Advisory Committee on Microbiological Criteria for Foods. 1992. Vacuum or Modified Atmosphere Packaging for Refrigerated Raw Fishery Products. 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 Committe on Microbiological Criteria for Foods. Int'l. J. Food Microbiol. 14:185-246.

• 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.

• Pedrosa-Menabrito, A. and J.M. Regenstein. 1990. Shelf-life extension of fresh fish - a review. Part II -Preservation of fish. J. Food Qual. 13:129-146.

• Pedrosa-Menabrito, A. and J.M. Regenstein. 1988. Shelf-life extension of fresh fish - a review. Part I -Spoilage of fish. J. Food Qual. 11:117-127.

• 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.

• Pelroy, G., M. Peterson, R. Paranjpye, J. Almond, and M. Eklund. 1994. Inhibition of Listeria monocytogenes in cold-process (smoked) salmon by sodium nitrite and packaging method. J. Food Prot. 57:114-119.

• Peters, A.C., L. Thomas, and J.W.T. Wimpenny. 1991. Effects of salt concentration on bacterial growth on plates with gradients of pH and temperature. FEMS Microbiol. Lett. 77:309-314.

• 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.

• 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.

• Ratkowsky, D.A., R.K. Lowry, T.A. McMeekin, A.N. Stokes, and R.E. Chandler. 1983. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol. 154:1222-1226.

• Ratkowsky, D.A., J. Olley, T.A. McMeekin, and A. Ball. 1982. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149:1-5.

• Richards, J.C.S., A.C. Jason, G. Hobbs, D.M. Gibson, and R.H. Christie. 1978. Electronic measurement of bacterial growth. J. Phys. E.: Sci. Instrum. 11:560-568.

• Roberts, D. and R.J. Gilbert. 1979. Survival and growth of non-cholera vibrios in various foods. J. Hyg., Camb. 82:123-131.

• Roberts, T.A. and A.M. Gibson. 1983. Chemical methods for controlling Clostridium botulinum in processed meats. Food Technol. 40:163-171,176.

• Roberts, T.A. and G. Hobbs. 1968. Low temperature growth characteristics of clostridia. J. Appl. Bacteriol. 31:75-88.

• Romick, T.L., H.P. Fleming, and R.F. McFeeters. 1996. Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium. Appl. Environ. Microbiol. 62:304-307.

• Rorvik, L.M. and M. Yndestad. 1991. Listeria monocytogenes in foods in Norway. Int. J. Food Microbiol. 13:97-104.

• RWrvik, L.M., M. Yndestad, M., and E. Skjerve. 1991. Growth of Listeria monocytogenes in vacuum-packed, smoked salmon during storage at 4°C. Int. J. Food Microbiol. 14:111-118.

• Schiemann, D.A. 1988. Examination of enterotoxin production at low temperature by Yersinia enterocolitica in culture media and foods. J. Food Prot. 51:571-573.

• Schiemann, D.A. 1980. Yersinia enterocolitica: observations on some growth characteristics and response to selective agents. Can. J. Microbiol. 26:1232-1240.

• Segner, W.P., C.F. Schmidt, and J.K. Boltz. 1971. Minimal growth temperature, sodium chloride tolerance, pH sensitivity, and toxin production of marine and terrestrial strains of Clostridium botulinum type C. Appl. Microbiol. 22:1025-1029.

• Shaw, M.K., A.G. Marr, and J.L. Ingraham. 1971. Determination of the minimal temperature for growth of Escherichia coli. J. Bacteriol. 105:683-684.

• Smith, M.G. 1985. The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. J. Hyg., Camb. 94:289-300.

• Smith, G.R. and A. Turner. 1989. The production of Clostridium botulinum toxin in mammalian, avian, and piscine carrion. Epidemiol. Infect. 102:467-471.

• Sokari, T. 1991. Distribution of enterotoxigenic Staphylococcus aureus in ready-to-eat foods in eastern Nigeria. Int. J. Food Microbiol. 12:275-279.

• Subcomm. on Microbiol. Criter. 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. and A.J. Bayliss. 1994. Predictive modelling of growth of Yersinia enterocolitica: the effects of temperature, pH, and sodium chloride. Int. J. Food Microbiol. 21:197-215.

• 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.

• Swartzentruber, A., A.H. Schwab, A.P. Duran, B.A. Wents, and R.B. Read, Jr. 1980. Microbiological quality of frozen shrimp and lobster tail in the retail market. Appl. Environ. Microbiol. 40:765-769.

• Syndicat National des Fabricants de Plats Prepares. 1995. Aide a la maitrise de l"hygiene alimentaire. Collection Alesial, Alesial Services, Paris.

• Telzak, E.E., E.P. Bell, D.A. Kautter, L. Crowell, L.D. Budnick, D.L. Morse, and S. Schultz. 1990. International outbreak of type E botulism due to uneviscerated fish. J. Infect. Dis. 161:340-342.

• Thayer, D.W., W.S. Muller, R.L. Buchanan, and J.G. Phillips. 1987. Effect of NaCl, pH, temperature, and atmosphere on growth of Salmonella typhimurium in glucose-mineral salts medium. Appl. Environ. Microbiol. 53:1311-1315.

• Thomas, L.V., J.W.T. Wimpenny, and A.C. Peters. 1992. Testing multiple variables on the growth of a mixed inoculum of Salmonella strains using gradient plates. Int. J. Food Microbiol. 15:165-175.

• Thomas, L.V., J.W.T. Wimpenny, and A.C. Peters. 1991. An investigation of the effects of four variables in the growth Salmonella typhimurium using two types of gradient gel plates. Int. J. Food Microbiol. 14:261-275.

• Tilton, R.C. and R.W. Ryan. 1987. Clinical and ecological characteristics of Vibrio vulnificus in the northeastern United States. Diagn. Microbiol. Infect. Dis. 6:109-117.

• U.S. Food and Drug Administration. 1995. National Shellfish Sanitation Program, Manual of Operations, Part I, Sanitation of Shellfish Growing Areas. DHHS/FDA/CFSAN, Office of Seafood, Washington, DC.

• U.S. Food and Drug Administration. 1995. National Shellfish Sanitation Program, Manual of Operations, Part II, Sanitation of the Harvesting, Processing, and Distribution of Shellfish. DHHS/ FDA/CFSAN, Office of Seafood, Washington, DC.

• U.S. Food and Drug Administration. 1997. Foodborne Pathogenic Microorganisms and Natural Toxins. Available at internet site: http://vm.cfsan.fda.gov/list.html.

• Walker, S.J., P. Archer, and J.G. Banks. 1990. Growth of Listeria monocytogenes at refrigeration temperatures. J. Appl. Bacteriol. 68:157-162.

• Wang, C. and L.A. Shelef. 1992. Behavior of Listeria monocytogenes and the spoilage microflora in fresh cod fish treated with lysozyme and EDTA. Food Microbiol. 9:207-213.

• Ward, D.R. and C.R. Hackney (eds). 1991. Microbiology of Marine Food Products. Van Nostrand Reinhold, New York. Bibliography 265

• Watkins, W. and S. McCarthy (eds). 1995. Proceedings of the 1994 Vibrio vulnificus Workshop, Second Printing. DHHS/FDA/CFSAN, Office of Seafood, Washington, D.C.

• Weagant, S.D., P.N. Sado, K.G. Colburn, J.D. Torkelson, F.A. Stanley, M.H. Krane, S.E. Shields, and C.F. Thayer. 1988. The incidence of Listeria species in frozen seafood products. J. Food Prot. 51:655-657.

• Weber, J.T., R.G. Hibbs Jr., A. Darwish, B. Mishu, A.L. Corwin, M. Rakha, C.L. Hatheway, S. el Sharkawy, S.A. el- Rahim, M.F. al-Hamd, et al. 1993. A massive outbreak of type E botulism associated with traditional salted fish in Cairo. J. Infect. Dis. 167:451-454.

• Weichart, D. and J.D. Oliver. 1992. Low temperature induced non-culturability and killing of Vibrio vulnificus. FEMS Microbiol. Lett. 79:205-210.

• West, P.A. 1989. The human pathogenic vibrios -a public health update with environmental perspectives. Epidem. Infect. 103:1-34.

• Wright, A.C., R.T. Hill, J.A. Johnson, M.C. Roghman, R.R. Colwell, and J.G. Morris, Jr. 1996. Distribution of Vibrio vulnificus in the Chesapeake Bay. Appl. Environ. Microbiol. 62:717-724.

• Zaika, L.L., E. Moulden, L. Weimer, J.G. Phillips, and R.L. Buchanan. 1994. Model for the combined effects of temperature, initial pH, sodium chloride and sodium nitrite concentrations on anaerobic growth of Shigella flexneri. Int. J. Food Microbiol. 23:345-358.

• Zwietering, M.H., I. Jongenburger, F.M. Rombouts, and K. van't Riet. 1990. Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 56:1875-1881.

The Third Edition of this guidance issued in June 2001. Above is an earlier version.

Hypertext updated by dms/kwg/cjm 2002-DEC-02