Fresh Meats and Poultry
99
173. Taormina, P.J., G.W. Bartholomew, and W.J. Dorsa. 2003. Incidence of Clostridium perfringens in commercially produced
cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage. J. Food Protect.
66:72–81.
174. Thorberg, B.-M., and A. Engvall. 2001. Incidence of Salmonella in five Swedish slaughterhouses. J. Food Protect.
64:542–545.
175. United States Department of Agriculture (USDA). 1996. Pathogen reduction; hazard analysis and critical control point
(HACCP) systems; final rule. Federal Register 61:38806.
176. USDA. 1996. Nationwide Federal Plant Raw Ground Beef Microbiological Survey. Washington, D.C.: USDA.
177. USDA. 1996. Nationwide Broiler Chicken Microbiological Baseline Data Collection Program. Washington, D.C.: USDA.
178. USDA. 1994. Nationwide Beef Microbiological Baseline Data Collection Program: Steers and Heifers. Washington,
D.C.: USDA.
179. Vanderlinde, P.B., B. Shay, and J. Murray. 1999. Microbiological status of Australian sheep meat. J. Food Protect.
62:380–385.
180. Viljoen, B.C., I. Geornaras, A. Lamprecht, and A. von Holy. 1998. Yeast populations associated with processed poultry.
Food Microbiol. 15:113–117.
181. Villarruel-L´ opez, A.M. Marquess-Gonz´ alez, L.E. Garay-Martinez, H. Zepeda, A. Castillo, L. mota de la Garza, E.A.
Murano, and R. Torres-Vitela. 2003. Isolation of Arcobacter spp. from retail meats and cytotoxic effects of isolates
against Vero cells. J. Food Protect. 66:1374–1378.
182. Waldenstr¨ om, J., T. Broman, I. Carlsson, D. Hasselquist, R.P. Achterberg, J.A. Wagenaar, and B. Olsen. 2002. Prevalence
of Campylobacter jejuni, Campylobacter lari, and Campylobacter coli in different ecological guilds and taxa of migrating
birds. Appl. Environ. Microbiol. 68:5911–5917.
183. Warnken, M.B., M.P. Nunez, and A.L.S. Noleto. 1987. Incidence of Yersinia species in meat samples purchased in Rio
de Janeiro, Brazil. J. Food Protect. 50:578–579, 583.
184. Watt, B.K., and A.L. Merrill. 1950. Composition of foods—Raw, processed, prepared. Agricultural Handbook No. 8.
Washington, D.C.: USDA.
185. Yamamoto, S., H. Itano, H. Kataoka, and M. Makita. 1982. Gas–liquid chromatographic method for analysis of di- and
polyamines in foods. J. Agric. Food Chem. 30:435–439.
186. Zhao, T., M.P. Doyle, P.J. Fedorka-Cray, P. Zhao, and S. Ladely. 2002. Occurrence of Salmonella enterica serotype
Typhimurium DT 104A in retail ground beef. J. Food Protect. 65:403–407.
187. Zottola, E.A., and F.F. Busta. 1971. Microbiological quality of further-processed turkey products. J. Food Sci. 36:1001–
1004.
99
173. Taormina, P.J., G.W. Bartholomew, and W.J. Dorsa. 2003. Incidence of Clostridium perfringens in commercially produced
cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage. J. Food Protect.
66:72–81.
174. Thorberg, B.-M., and A. Engvall. 2001. Incidence of Salmonella in five Swedish slaughterhouses. J. Food Protect.
64:542–545.
175. United States Department of Agriculture (USDA). 1996. Pathogen reduction; hazard analysis and critical control point
(HACCP) systems; final rule. Federal Register 61:38806.
176. USDA. 1996. Nationwide Federal Plant Raw Ground Beef Microbiological Survey. Washington, D.C.: USDA.
177. USDA. 1996. Nationwide Broiler Chicken Microbiological Baseline Data Collection Program. Washington, D.C.: USDA.
178. USDA. 1994. Nationwide Beef Microbiological Baseline Data Collection Program: Steers and Heifers. Washington,
D.C.: USDA.
179. Vanderlinde, P.B., B. Shay, and J. Murray. 1999. Microbiological status of Australian sheep meat. J. Food Protect.
62:380–385.
180. Viljoen, B.C., I. Geornaras, A. Lamprecht, and A. von Holy. 1998. Yeast populations associated with processed poultry.
Food Microbiol. 15:113–117.
181. Villarruel-L´ opez, A.M. Marquess-Gonz´ alez, L.E. Garay-Martinez, H. Zepeda, A. Castillo, L. mota de la Garza, E.A.
Murano, and R. Torres-Vitela. 2003. Isolation of Arcobacter spp. from retail meats and cytotoxic effects of isolates
against Vero cells. J. Food Protect. 66:1374–1378.
182. Waldenstr¨ om, J., T. Broman, I. Carlsson, D. Hasselquist, R.P. Achterberg, J.A. Wagenaar, and B. Olsen. 2002. Prevalence
of Campylobacter jejuni, Campylobacter lari, and Campylobacter coli in different ecological guilds and taxa of migrating
birds. Appl. Environ. Microbiol. 68:5911–5917.
183. Warnken, M.B., M.P. Nunez, and A.L.S. Noleto. 1987. Incidence of Yersinia species in meat samples purchased in Rio
de Janeiro, Brazil. J. Food Protect. 50:578–579, 583.
184. Watt, B.K., and A.L. Merrill. 1950. Composition of foods—Raw, processed, prepared. Agricultural Handbook No. 8.
Washington, D.C.: USDA.
185. Yamamoto, S., H. Itano, H. Kataoka, and M. Makita. 1982. Gas–liquid chromatographic method for analysis of di- and
polyamines in foods. J. Agric. Food Chem. 30:435–439.
186. Zhao, T., M.P. Doyle, P.J. Fedorka-Cray, P. Zhao, and S. Ladely. 2002. Occurrence of Salmonella enterica serotype
Typhimurium DT 104A in retail ground beef. J. Food Protect. 65:403–407.
187. Zottola, E.A., and F.F. Busta. 1971. Microbiological quality of further-processed turkey products. J. Food Sci. 36:1001–
1004.