References

1. Bacon, R.T.; Sofos, J.N. Characteristics of Biological Hazards. In Food Safety Handbook; Schmidt, R.H., Rodrick, G.E., Eds.; Wiley Interscience: Hoboken, NJ, USA, 2003; 157 195.

2. Mead, P.S.; Slutsker, L.; Dietz, V.; McCaig, L.F.; Bresee, J.S.; Shapiro, C.; Griffin, P.M.; Tauxe, R.V. Food related illness and death in the United States. Emerg. Infect. Dis. 1999, 5, 607 625.

3. Doyle, M.P. Foodborne Bacterial Pathogens; Marcel Dekker, Inc.: New York, NY, USA, 1989.

4. Cliver, D.O.; Riemann, H.P. Foodborne Diseases, 2nd Ed.; Academic Press: San Diego, CA, USA, 2002.

5. Blackburn, C.W.; McClure, P.J. Foodborne Pathogens, Hazards, Risk Analysis and Control; CRC Press/Woodhead Publishing Limited: Cambridge, UK, 2002.

6. Labbe, R.G.; Garcia, S. Guide to Foodborne Pathogens; Wiley Interscience: New York, NY, USA, 2001.

7. Hui, Y.H; Pierson, M.D.; Gorham, J.R. Foodborne Diseases Handbook, 2nd Ed.; Bacterial Pathogens, Marcel Dekker, Inc.: New York, NY, USA, 2001; Vol. 1.

8. Hui, Y.H; Sattar, S.A.; Murrell, K.D.; Nip, W. K.; Stanfield, P.S. Foodborne Diseases Handbook, 2nd Ed.; Viruses, Parasites, Pathogens, and HACCP, Marcel Dekker, Inc.: New York, NY, USA, 2001; Vol. 2.

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

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