[1]
|
Olsen, S., MacKinnon, L., Goulding, J., Bean, N. and Slutsker, L. (2000) Surveillance for foodborne disease outbreaks—United States 1993-1997. MMWR CDC Surveillance Summaries, 49, 1-62.
|
[2]
|
Frash, R., Alamanza, B. and Stahura, J. (2003) Assessments of food safety risk: A case study in Marion county, Indiana. International Journal of Hospitality & Tourism Administration, 4, 25-44. doi:10.1300/J149v04n04_02
|
[3]
|
Phillips, M., Elledge, B., Basara, H., Lynch, R. and Boatright, D. (2006) Recurrent critical violations of the food code in retail food service establishments. Journal of Environmental Health, 68, 24-30.
|
[4]
|
Murphy, K., DiPietro, R., Kock, G. and Lee, J. (2011) Does mandatory food safety training and certification for restaurant employees improve inspection outcomes? International Journal of Hospitality Management, 30, 150-156. doi:10.1016/j.ijhm.2010.04.007
|
[5]
|
Green, L. and Selman, C. (2005) Environmental health specialists’ practices and beliefs concerning restaurant inspections. Paper presented at the 92 Annual International Association for Food Protection, Baltimore.
|
[6]
|
Hedberg, C., Smith, S. and Kirkland, E. (2006) Systematic environmental evaluations to identify food safety differences between outbreak and non-outbreak restaurants. Journal of Food Protection, 69, 2697-2702.
|
[7]
|
Center for Disease Control (2012) General information. http://www.cdc.gov/foodsafety
|
[8]
|
Ackers, M., Mahon, B., Leahy, E., Goode, B., Damrow, T., Hayes, P. and Slutsker, L. (1998) An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption. Journal of Infectious Diseases, 177, 1588-1593. doi:10.1086/515323
|
[9]
|
Kaneko, K., Hayashidani, H., Ohtomo, Y., Kosuge, J., Kato, M., Takahashi, K. and OgaWa, M. (1999) Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories. Journal of Food Protection, 62, 644-649.
|
[10]
|
Sharma, M., Patel, J., Conway, W., Ferguson, S. and Sulakvelidze, A. (2009) Effectiveness of bacteriophages in reducing Escherichia coli O157:H7 on fresh-cut cantaloupes and lettuce. Journal of Food Protection, 72, 1481-1485.
|
[11]
|
Sivapalasingam, S., Friedman, C., Cohen, L. and Tauxe, R. (2004) Fresh produce: A growing cause of outbreaks of foodborne illness in the United States. Journal of Food Protection, 67, 2342-2353.
|
[12]
|
Soriano, J., Rico, H., Molto, C. and Manes, J. (2001) Incidence of microbial flora in lettuce, meat, and Spanish potato omelet from restaurants. Food Microbiology, 18, 159-163. doi:10.1006/fmic.2000.0386
|
[13]
|
Brzuszkiewicz, E., Thumer, A., Schuldes, J., Leimbach, A., Liesegang, H., Meyer, F. and Daniel, R. (2011) Genome sequence analyses of two isolates from the recent Escherichia coli outbreak in Germany reveal the emergence of a new pathotype: Entero-Aggregative-Hemorrhagic Escherichia coli (EAHEC). Archives of Microbiology, 193, 883-891. doi:10.1007/s00203-011-0725-6
|
[14]
|
Gould, D. (2011) MRSA: Implications for hospitals and nursing homes. Nursing Standard, 25, 47-56.
|
[15]
|
Rhee, C. and Woo, G. (2010) Emergence and characterization of foodborne methicillin-resistant staphylococcus in Korea. Journal of Food Protection, 73, 2285-2290.
|
[16]
|
Barker-Reid, F., Harapas, D., Engleitner, S., Kreidl, S. and Faggian, R. (2009) Persistence of Escherichia coli on injured iceberg lettuce in the field, overhead irrigated with contaminated water. Journal of Food Protection, 72, 458-464.
|
[17]
|
Franz, E. and Vanruggen, A. (2008) Ecology of E. coli O157:H7 and Salmonella enterica in the primary vegeta-ble production chain. Critical Reviews in Microbiology, 34, 143-161. doi:10.1080/10408410802357432
|
[18]
|
Feng, P., Weagant, S., Grant, M. and Burkhardt, W. (2012) Bacteriological analytical manual chapter 4 enumeration of Escherichia coli and the coliform bacteria.
http://www.fda.gov/food/scienceresearch/laboratorymethods/bacteriologicalanalyticalmanualbam/ucm064948.htm
|
[19]
|
Kim, H., Griffiths, M., Fazil, A. and Lammerding, A. (2009) Probabilistic risk model fro Staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea. Journal of Food Protection, 72, 1897-1908.
|
[20]
|
Tan, A., Beaton, S., Dimovski, K., Hogg, G., di Paola, V. and Haines, H. (2008) Pathogen survival in portioned retail soft cheeses. Australian Journal of Dairy Technology, 63, 39-44.
|
[21]
|
Clayton, D. and Griffith, C. (2004) Observation of food safety practices in catering using notational analysis. British Food Journal, 106, 211-227.
doi:10.1108/00070700410528790
|
[22]
|
Kennedy, J., Nolan, A., Gibney, S., O’Brian, S. and MacMahon, M. (2011) Determinants of cross-contamination during home food preparation. British Food Journal, 113, 280-297. doi:10.1108/00070701111105349
|
[23]
|
Rodriguez, M., Valero, A., Posada-Izquierdo, G., Carrasco, E. and Zurera, G. (2011) Evaluation of food handler practices and microbiological status of ready-to-eat foods in long term care facilities in the Andalusia region of Spain. Journal of Food Protection, 74, 1504-1512.
doi:10.4315/0362-028X.JFP-10-468
|
[24]
|
Lahou, E., Jacxsens, L., Vanlandeghem, F. and Uyttendaele, M. (2012) Microbiological performance of a food safety management system in a food service operation. Journal of Food Protection, 75, 706-716.
doi:10.4315/0362-028X.JFP-11-260
|
[25]
|
Tompkins, B. (2011) E. coli infections... This practice profile is based on NS537 Gould, G. (2010) Causes and treatment of Escherichia coli infections. Nursing Standard, 25, 51-60.
|
[26]
|
Reske, K., Jenkins, T., Fernandez, C., VanAmber, D. and Hedberg, C. (2007) Beneficial effects of implementing an announced restaurant inspection program. Journal of Environmental Health, 69, 27-34.
|