Sources of Microorganisms in Foods ◾ 39
References
1. Doyle, M.P. and Erickson, M.C., Opportunities for mitigating pathogen contamination during onfarm food production, Int. J. Food Microbiol., 152, 54–74, 2012.
2. Erickson, M.C., Microbial risks associated with cabbage, carrots, celery, onions, and deli salads made
with these produce items, Comp. Rev. Food Sci. Food Safety, 9, 602–619, 2010.
3. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
4. Sofos, J.N., Challenges to meat safety in the 21st century, Meat Sci., 78, 3–13, 2008.
5. Mor-Mur, M. and Yuste, J., Emerging bacterial pathogens in meat and poultry: An overview, Food
Bioprocess Technol., 3, 24–35, 2010.
6. Rostagno, M.H., Can stress in farm animals increase food safety risk? Foodborne Pathog. Dis., 6, 767–
776, 2009.
References
1. Doyle, M.P. and Erickson, M.C., Opportunities for mitigating pathogen contamination during onfarm food production, Int. J. Food Microbiol., 152, 54–74, 2012.
2. Erickson, M.C., Microbial risks associated with cabbage, carrots, celery, onions, and deli salads made
with these produce items, Comp. Rev. Food Sci. Food Safety, 9, 602–619, 2010.
3. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
4. Sofos, J.N., Challenges to meat safety in the 21st century, Meat Sci., 78, 3–13, 2008.
5. Mor-Mur, M. and Yuste, J., Emerging bacterial pathogens in meat and poultry: An overview, Food
Bioprocess Technol., 3, 24–35, 2010.
6. Rostagno, M.H., Can stress in farm animals increase food safety risk? Foodborne Pathog. Dis., 6, 767–
776, 2009.