Miscellaneous Food Products 213
49. Powers, E.M., R. Lawyer, and Y. Masuoka. 1975. Microbiology of processed spices. J. Milk Food Technol. 38:683–687.
50. Rehberger, T.G., L.A. Wilson, and B.A. Glatz. 1984. Microbiological quality of commercial tofu. J. Food Protect. 47:177–
181.
51. Sagoo, S.K., C.L. Little, and R.T. Mitchell. 2003. Microbiological quality of open ready-to-eat salad vegetables: Effectiveness of food hygiene training of management.J. Food Protect. 66:1581–1586.
52. Schmidl, M.K., and T.P. Labuza. 1992. Medical foods. Food Technol. 46:87–96.
53. Smittle, R.B. 2000. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A
review. J. Food Protect. 63:1144–1153.
54. Snyder, H.E. 1970. Microbial sources of protein. Adv. Food Res. 18:85–140.
55. Soriano, J.M., H. Rico, J.C. Molto, and J. Ma˜ nes. 2001. Incidence of microbial flora in lettuce, meat and Spanish potato
omelette from restaurants. Food Microbiol. 18:159–163.
56. Surkiewicz, B.F. 1966. Bacteriological survey of the frozen prepared foods industry. Appl. Microbiol. 14:21–26.
57. Surkiewicz, B.F., R.J. Groomes, and A.P. Padron. 1967. Bacteriological survey of the frozen prepared foods industry. III.
Potato products. Appl. Microbiol. 15:1324–1331.
58. Swartzentruber, A., A.H. Schwab, B.A. Wentz, A.P. Duran, and R.B Read, Jr. 1984. Microbiological quality of biscuit
dough, snack cakes and soy protein meat extender. J. Food Protect. 47:467–470.
59. Szewzyk, U., R. Szewzyk, W. Manx, and K.-H. Schleifer. 2000. Microbiological safety of drinking water. Ann. Rev.
Microbiol. 54:81–127.
60. Todd, E.C.D., G.A. Jarvis, K.F. Weiss, and S. Charbonneau. 1983. Microbiological quality of frozen cream-type pies sold
in Canada. J. Food Protect. 46:34–40.
61. Tranter, H.S., and R.G. Board. 1984. The influence of incubation temperature and pH on the antimicrobial properties of
hen egg albumen. J. Appl. Bacteriol. 56:53–61.
62. Villari, P., M. Crispino, P. Montuori, and S. Stanzione. 2000. Prevalence and molecular characterization of Aeromonas spp.
in ready-to-eat foods in Italy. J. Food Protect. 63:1734–1757.
63. Warburton, D.W., J.W. Austin, B.H. Harrison, and G. Sanders. 1998. Survival and recovery of Escherichia coli 0157:H7
in inoculated bottled water.J. Food Protect. 61:948–952.
64. Waslien, C.I. 1976. Unusual sources of proteins for man. CRC Crit. Rev. Food Sci. Nutr. 6:77–151.
65. Watt, B.K., and A.L. Merrill. 1950. Composition of foods—Raw, processed, prepared. Agricultural Handbook No. 8.
Washington, DC: USDA.
66. Wentz, B.A., A.P. Duran, A. Swartzentruber, A.B Schwab, and R.B. Read, Jr. 1984. Microbiological quality of frozen
breaded onion rings and tuna pot pies. J. Food Protect. 47:58–60.
67. Xiong, R., G. Xie, and A.S. Edmondson. 1999. The fate of Salmonella Enteritidis PT4 in home-made mayonnaise prepared
with citric acid. Lett. Appl. Microbiol. 28:36–40.
49. Powers, E.M., R. Lawyer, and Y. Masuoka. 1975. Microbiology of processed spices. J. Milk Food Technol. 38:683–687.
50. Rehberger, T.G., L.A. Wilson, and B.A. Glatz. 1984. Microbiological quality of commercial tofu. J. Food Protect. 47:177–
181.
51. Sagoo, S.K., C.L. Little, and R.T. Mitchell. 2003. Microbiological quality of open ready-to-eat salad vegetables: Effectiveness of food hygiene training of management.J. Food Protect. 66:1581–1586.
52. Schmidl, M.K., and T.P. Labuza. 1992. Medical foods. Food Technol. 46:87–96.
53. Smittle, R.B. 2000. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A
review. J. Food Protect. 63:1144–1153.
54. Snyder, H.E. 1970. Microbial sources of protein. Adv. Food Res. 18:85–140.
55. Soriano, J.M., H. Rico, J.C. Molto, and J. Ma˜ nes. 2001. Incidence of microbial flora in lettuce, meat and Spanish potato
omelette from restaurants. Food Microbiol. 18:159–163.
56. Surkiewicz, B.F. 1966. Bacteriological survey of the frozen prepared foods industry. Appl. Microbiol. 14:21–26.
57. Surkiewicz, B.F., R.J. Groomes, and A.P. Padron. 1967. Bacteriological survey of the frozen prepared foods industry. III.
Potato products. Appl. Microbiol. 15:1324–1331.
58. Swartzentruber, A., A.H. Schwab, B.A. Wentz, A.P. Duran, and R.B Read, Jr. 1984. Microbiological quality of biscuit
dough, snack cakes and soy protein meat extender. J. Food Protect. 47:467–470.
59. Szewzyk, U., R. Szewzyk, W. Manx, and K.-H. Schleifer. 2000. Microbiological safety of drinking water. Ann. Rev.
Microbiol. 54:81–127.
60. Todd, E.C.D., G.A. Jarvis, K.F. Weiss, and S. Charbonneau. 1983. Microbiological quality of frozen cream-type pies sold
in Canada. J. Food Protect. 46:34–40.
61. Tranter, H.S., and R.G. Board. 1984. The influence of incubation temperature and pH on the antimicrobial properties of
hen egg albumen. J. Appl. Bacteriol. 56:53–61.
62. Villari, P., M. Crispino, P. Montuori, and S. Stanzione. 2000. Prevalence and molecular characterization of Aeromonas spp.
in ready-to-eat foods in Italy. J. Food Protect. 63:1734–1757.
63. Warburton, D.W., J.W. Austin, B.H. Harrison, and G. Sanders. 1998. Survival and recovery of Escherichia coli 0157:H7
in inoculated bottled water.J. Food Protect. 61:948–952.
64. Waslien, C.I. 1976. Unusual sources of proteins for man. CRC Crit. Rev. Food Sci. Nutr. 6:77–151.
65. Watt, B.K., and A.L. Merrill. 1950. Composition of foods—Raw, processed, prepared. Agricultural Handbook No. 8.
Washington, DC: USDA.
66. Wentz, B.A., A.P. Duran, A. Swartzentruber, A.B Schwab, and R.B. Read, Jr. 1984. Microbiological quality of frozen
breaded onion rings and tuna pot pies. J. Food Protect. 47:58–60.
67. Xiong, R., G. Xie, and A.S. Edmondson. 1999. The fate of Salmonella Enteritidis PT4 in home-made mayonnaise prepared
with citric acid. Lett. Appl. Microbiol. 28:36–40.