Foodborne Intoxications ◾ 335
References
1. Schelin, J., Wallin-Carlquist, N., Thorup Cohn, M., Lindqvist, R., and Barker, G.C., The formation of
Staphylococcus aureus enterotoxin in food environments and advances in risk assessment, Virulence, 2,
580–592, 2011.
2. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.,
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
3. Cretenet, M., Even, S., and Loir, Y., Unveiling Staphylococcus aureus enterotoxin production in dairy
products: A review of recent advances to face new challenges, Dairy Sci. Technol., 91, 127–150, 2011.
4. Bhunia, A.K., Detection of significant bacterial pathogens and toxins of interest in homeland security.
In The Science of Homeland Security, Amass, S.F., Bhunia, A.K., Chaturvedi, A.R., Dolk, D.R., Peeta,
S., and Atallah, M.J., Eds., Purdue University Press, West Lafayette, IN, 2006, pp. 109–149.
5. Shukla, H.D. and Sharma, S.K., Clostridium botulinum: A bug with beauty and weapon, Crit. Rev.
Microbiol., 31, 11–18, 2005.
6. Peck, M.W., Stringer, S.C., and Carter, A.T., Clostridium botulinum in the post-genomic era, Food
Microbiol., 28, 183–191, 2011.
7. Peck, M.W., Clostridium botulinum and the safety of minimally heated, chilled foods: An emerging
issue?, J. Appl. Microbiol., 101, 556–570, 2006.
8. Silva, F.V.M. and Gibbs, P.A., Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed
foods and design of pasteurization processes, Trends Food Sci. Technol., 21, 95–105, 2010.
9. Sobel, J., Tucker, N., Sulka, A., McLaughlin, J., and Maslanka, S., Foodborne botulism in the United
States, 1990–2000, Emerg. Infect. Dis., 10, 1606–1611, 2004.
References
1. Schelin, J., Wallin-Carlquist, N., Thorup Cohn, M., Lindqvist, R., and Barker, G.C., The formation of
Staphylococcus aureus enterotoxin in food environments and advances in risk assessment, Virulence, 2,
580–592, 2011.
2. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.,
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
3. Cretenet, M., Even, S., and Loir, Y., Unveiling Staphylococcus aureus enterotoxin production in dairy
products: A review of recent advances to face new challenges, Dairy Sci. Technol., 91, 127–150, 2011.
4. Bhunia, A.K., Detection of significant bacterial pathogens and toxins of interest in homeland security.
In The Science of Homeland Security, Amass, S.F., Bhunia, A.K., Chaturvedi, A.R., Dolk, D.R., Peeta,
S., and Atallah, M.J., Eds., Purdue University Press, West Lafayette, IN, 2006, pp. 109–149.
5. Shukla, H.D. and Sharma, S.K., Clostridium botulinum: A bug with beauty and weapon, Crit. Rev.
Microbiol., 31, 11–18, 2005.
6. Peck, M.W., Stringer, S.C., and Carter, A.T., Clostridium botulinum in the post-genomic era, Food
Microbiol., 28, 183–191, 2011.
7. Peck, M.W., Clostridium botulinum and the safety of minimally heated, chilled foods: An emerging
issue?, J. Appl. Microbiol., 101, 556–570, 2006.
8. Silva, F.V.M. and Gibbs, P.A., Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed
foods and design of pasteurization processes, Trends Food Sci. Technol., 21, 95–105, 2010.
9. Sobel, J., Tucker, N., Sulka, A., McLaughlin, J., and Maslanka, S., Foodborne botulism in the United
States, 1990–2000, Emerg. Infect. Dis., 10, 1606–1611, 2004.