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4. ICMSF (International Commission on Microbiological Specifications for Foods). Microorganisms in Foods 6, Microbial Ecology of Food Commodities; Blackie Aca demic and Professional: London, UK, 1998.

5. Davies, A.; Board, R. The Microbiology of Meat and Poultry; Blackie Academic and Professional: London, UK, 1998.

6. CAST (Council for Agricultural Science and Technology). Intervention Strategies for the Microbiological Safety of Food of Animal Origin, Issue Paper; Council for Agricultural Science and Technology: Ames, IA, USA, January 2004. Issue Paper # 25.

7. FSIS (Food Safety and Inspection Service). Pathogen reduction; hazard analysis and critical control point (HACCP) systems: Final rule. Federal Register 1996, 61, 38805 38989. 9CFR Part 304.

8. NACMCF (National Advisory Committee on Microbio logical Criteria for Foods). Hazard analysis and critical control point principles and application guidelines. J. Food Prot. 1998, 61, 762 775.

9. Juneja, V.K.; Sofos, J.N. Control of Foodborne Microor ganisms; Marcel Dekker, Inc.: New York, NY, USA, 2002.

10. Sofos, J.N.; Smith, G.C. Nonacid meat decontamination technologies: Model studies and commercial applications. Int. J. Food Microbiol. 1998, 44, 171 188.

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12. Sofos, J.N. Approaches to Pre Harvest Food Safety Assurance. In Food Safety Assurance and Veterinary Public Health; Volume 1, Food Safety Assurance in the Pre Harvest Phase; Smulders, F.J.M., Collins, J.D., Eds.; Wageningen Academic Publishers: Wageningen, The Netherlands, 2002; 23 48.

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