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Books on the topic 'Poultry as food – Microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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1

Service, United States Food Safety and Inspection. Generic HACCP model for irradiation. Washington, D.C.]: The Service, 1997.

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2

United States. Food Safety and Inspection Service. Generic HACCP model for heat treated, shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

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3

United States. Food Safety and Inspection Service. Generic HACCP model for meat and poultry products with secondary inhibitors, not shelf-stable. Washington, D.C.]: The Service, 1997.

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4

United States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

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5

United States. Food Safety and Inspection Service. Generic HACCP model for raw, not ground meat and poultry products. Washington, D.C.]: The Service, 1997.

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6

World Health Organization (WHO). Risk assessment of Campylobacter spp. in broiler chickens: Technical report. Geneva: World Health Organization, 2009.

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7

(WHO), World Health Organization. Risk assessment of Campylobacter spp. in broiler chickens: Interpretative summary. Geneva: World Health Organization, 2009.

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8

United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry. Provide for a research program to examine and enhance agricultural production and food processing systems: Hearing before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, One Hundredth Congress, second session, on H.R. 3735, March 24, 1988. Washington: U.S. G.P.O., 1988.

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9

Office, General Accounting. Food safety: Risk-based inspections and microbial monitoring needed for meat and poultry : report to Congressional requesters. Washington, D.C: The Office, 1994.

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10

C, Westhoff Dennis, ed. Food microbiology. 4th ed. New York: McGraw-Hill, 1988.

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11

C, Westhoff Dennis, ed. Food microbiology. 4th ed. New York: McGraw-Hill, 1988.

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12

O, Moss M., ed. Food microbiology. 3rd ed. Cambridge, UK: RSC Publishing, 2008.

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13

Doyle, Michael P., Francisco Diez-Gonzalez, and Colin Hill, eds. Food Microbiology. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.

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14

Doyle, Michael P., and Robert L. Buchanan, eds. Food Microbiology. Washington, DC, USA: ASM Press, 2012. http://dx.doi.org/10.1128/9781555818463.

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15

Spier, Carol. Food essentials: Poultry. New York: Crescent Books, 1993.

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16

Applied food microbiology. Belmont, CA: Star Pub. Co., 1997.

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17

Modern food microbiology. 6th ed. Gaithersburg, Md: Aspen Publishers, 2000.

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18

Jay, James M. Modern food microbiology. 5th ed. New York: Chapman & Hall, 1996.

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19

Jay, James M. Modern Food Microbiology. Boston, MA: Springer US, 1995.

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20

Banwart, George J. Basic food microbiology. 2nd ed. London: Chapman and Hall, 1989.

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21

Modern food microbiology. 3rd ed. New York: Van Nostrand Reinhold, 1986.

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22

Ray, Bibek. Fundamental food microbiology. 2nd ed. Boca Raton, Fla: CRC Press, 2001.

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23

K, Bhunia Arun, ed. Fundamental food microbiology. 4th ed. Boca Raton: CRC Press, 2008.

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24

Modern food microbiology. Gaithersburg, Md: Aspen Publishers, 1998.

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25

Banwart, George J. Basic food microbiology. 2nd ed. New York: Van Nostrand Reinhold, 1989.

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26

Fundamental food microbiology. 3rd ed. Boca Raton: CRC Press, 2004.

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27

Jay, James M. Modern food microbiology. 4th ed. New York: Chapman & Hall, 1992.

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28

Jay, James M., ed. Modern Food Microbiology. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4427-2.

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29

Banwart, George J. Basic Food Microbiology. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4684-6453-5.

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30

Jay, James M. Modern food microbiology. 4th ed. New York: Van Nostrand Reinhold, 1992.

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31

Jay, James M. Modern Food Microbiology. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-6480-1.

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32

Jay, James M. Modern Food Microbiology. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6.

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33

Jay, James M. Modern Food Microbiology. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-7476-7.

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34

Meat and poultry microbiology. Westport, CT: AVI Pub. Co., 1986.

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35

Andrew, Davies, and Board R. G, eds. The microbiology of meat and poultry. London: Blackie Academic & Professional, 1998.

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36

W, Jordan Frank T., and Pattison Mark, eds. Poultry diseases. 5th ed. London: W. B. Saunders, 2001.

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37

W, Jordan F. T., and Pattison Mark, eds. Poultry diseases. 5th ed. London: W.B. Saunders, 2001.

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38

Pattison, Mark, Dennis Alexander, Frank T. W. Jordan, and Dennis J. Alexander. Poultry Diseases. 5th ed. Bailliere Tindall, 2002.

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39

Microbiological Analysis of Red Meat, Poultry and Eggs. Woodhead Publishing Ltd, 2006.

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40

Chen, Yinghwei. Quality of fryers purchased in retail markets using microbial and sensory assessment. 1989.

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41

Dutson, T. R., and A. M. Pearson. HACCP in Meat, Poultry, and Fish Processing. Springer, 2011.

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42

1916-, Pearson A. M., and Dutson T. R, eds. HACCP in meat, poultry and fish processing. London: Blackie Academic, 1995.

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43

Mead, G. C. Microbiological analysis of red meat, poultry and eggs. CRC, 2006.

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44

Food safety: Risk-based inspections and microbial monitoring needed for meat and poultry : report to congressional requesters. Washington, D.C: The Office, 1994.

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45

Food safety: Risk-based inspections and microbial monitoring needed for meat and poultry : report to congressional requesters. Washington, D.C: The Office, 1994.

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46

Sheridan, James J., Ph.D., Buchanan Robert L, and Montville Thomas J, eds. HACCP: An integrated approach to assuring the microbiological safety of meat and poultry. Trumbull, Conn: Food & Nutrition Press, Inc., 1996.

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47

World Health Organization (WHO). Risk Assessment of Campylobacter Spp. in Broiler Chickens And Vibrio Spp. in Seafood: Report Of A Joint FAO/WHO expert Consultation, Bangkok, Thailand, 5-9 August 2002 (Fao Food and Nutrition Paper). Food & Agriculture Organization of the UN (FA, 2004.

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48

Food and Agriculture Organization of the United Nations., World Health Organization, and Joint FAO/WHO Expert Consultation on Risk Assessment of Campylobacter spp. in Broiler Chickens and Vibrio spp. in Seafood (2002 : Bangkok, Thailand), eds. Risk assessment of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood: Report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand, 5-9 August 2002. Rome: World Health Organization, Food and Agriculture Organization of the United Nations, 2003.

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49

C, Blankenship Leroy, ed. Colonization control of human bacterial enteropathogens in poultry. San Diego: Academic Press Inc, 1991.

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50

Report on Salmonella in Eggs. Bernan Press, 1993.

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