Dar seafood ppp standard



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References in Appendix 1





  1. Pathogenic vibrios. Desmarchelier, P.M. (1997). in Foodborne micro-organisms of public health significance, 5th edn. Australian Institute of Food Science and Technology (NSW Branch) Food Microbiology Group, pp. 285–312.

  2. Anisakis simplex larva killed by high-hydrostatic-pressure processing. Molina-Garcia, A.D. & Sanz, P.D. (2002), J. Food Prot. 65:383–88.

  3. Micro-organisms in Foods 6: Microbial Ecology of Food Commodities, International Commission on Microbiological Specifications for Foods (1998). Blackie Academic and Professional, London.

  4. Survey of Listeria monocytogenes in cooked prawns. Marro, N., Hasell, S., Boorman, J. & Crerar, S. (2003). Food Surveillance Newsletter, Spring 2003. Food Standards Australia New Zealand. Available from: . Accessed 12 November 2003.

  5. Listeria – Risk Assessment and Risk Management Strategy, Final Assessment Report for Proposal P239. FSANZ (2002).

  6. Review of the Maximum Permitted Concentrations of Cadmium in Food, Full Assessment Report of Proposal P144. ANZFA (1997).

  7. Microbiological Standards: Risk Analyses for Seafood, Full Assessment Report for Proposal P178. ANZFA (1999).

  8. Vibrio cholerae and other Vibrios associated with paddy field cultured prawns. Nair, G.B., Bhadra, R.K., Ramamurthy, T., Ramesh, A. & Pal, S.C. (1991). Food Microbiol. 8:203–208.

  9. Densities of Vibrio vulnificus in the intestines of fish from the United States gulf coast. De Paola, A., Capers, G.M. & Alexander, D. (1994). Appl. Environmental Microbiol., 60:984–88.

  10. Salmonella and Vibrio cholerae in brackish water cultured tropical prawns. Reilly, P.J.A. & Twiddy, D.R. (1992). Int. J. Food Microbiol., 16:293–301.

  11. Fishery Status Reports: Resource Assessments of Australian Commonwealth Fisheries. Caton, A. & McLoughlin, K. (eds). Bureau of Rural Sciences, Agriculture, Fisheries and Forestry – Australia (1999).

  12. Draft Environmental Assessment Report: Western Trawl Fisheries. Australian Fisheries Management Authority. July 2003.

  13. The New Rural Industries – A Handbook for Farmers and Investors. Hyde, K. (ed.), Rural Industries Research and Development Corporation, Canberra, Australia (1997). Available from: . Accessed 16 October 2003.

  14. Foodborne Parasites. Murrell, K.D. (1995). Int. J. Environmental Health Res., 5:63–85.

  15. Histamine (Scombroid) Fish Poisoning: A Review in a Risk Assessment Framework. Lehane, L. & Olley, J. (1999). National Office of Animal and Plant Health, Canberra.

  16. Seafood Food Safety Risk Assessment. M&S Food Consultants Pty Ltd (2001). For Seafood Services Australia Ltd.

  17. Compendium of Fish and Fishery Product Processing Methods, Hazards and Controls. Price, R.J. & Tom, P.D. Food Science & Technology, University of California, Davis, CA. Available from: . Accessed 16 October 2003.

  18. Fish and Fishery Products Hazards and Controls Guidance. US Food & Drug Administration, Center for Food Safety & Applied Nutrition, 3rd edn, June 2001. Available from: . Accessed 16 October 2003.

  19. Listeria monocytogenes. Sutherland, P.S. & Porritt, R.J. (1997). In Foodborne micro-organisms of public health significance, 5th edn, Australian Institute of Food Science and Technology (New South Wales Branch) Food Microbiology Group, pp. 333–78.

  20. Growth of Listeria monocytogenes and Aeromonas hydrophila at chill temperatures. Walker, S.J. & Stringer, M.F. (1987). J. Appl. Bacteriol. 63:R20.

  21. Growth of Listeria monocytogenes at refrigeration temperatures. Walker, S.J., Archer, P. & Banks, J.F. (1990). J. Appl. Bacteriol., 68:157–62.

  22. Code of practice for the preparation of raw, marinated, and partially cooked fin fish. Health and Welfare Canada (1992) (in consultation with Canadian Restaurant and Food Service Association, Fisheries Council of Canada, and Fisheries and Oceans Canada).

  23. Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients. Torres-Vitela, M.R., Castillo, A., Ibarra-Velazquez, L.M., Navarro-Hidalgo, V., Rodriguez-Garcia, M.O., Martinez-Gonzales, N.E. & Perez-Montano, J.A. (2000). J. Food Prot. 63(4):445-50.



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