, Oregon State University, Corvallis, OR

FOOD SAFETY AND SANTITATION REFERENCES

Food & Ingredients	\|	Educ. Serv.	\|	Tech Serv.	\|	Market Serv.	\|	E-Commerce Serv.

REPRINTS, COPIES

Acuff, G.R., R.A. Albanese, C.A. Batt. et al. 1991. Implications of Biotechnology, Risk Assessment, and communications for the safety of foods of animal origin. Journal American Vet. Med. Assn. 199: 1714.

Adams, C.E. 1991. Applying HACCP to sous vide products. Food Technology,/b> 45(4): 148-151.

This article presents the recommendations of the Meat and Poultry Working Group of the national Advisory Committee on Microbiological Criteria for Foods. It addresses product safety in prepared, refrigerated foods that contain meat and poultry. It also defines nine general process types and identifies critical control points in raw turkey breast processing. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Adams, C.E. & S. Sachs. 1991. Government's role in communicating food safety information to the public. Food Technology 45(5): 254-255.

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) ensures that meat and poultry products are safe, wholesome, and properly labeled. To reach this goal, the FSIS commits its resources to eight areas. Hazard Analysis and Critical Control Point prevention systems, food labeling reform, science-based international food regulations, reduction of microbiological hazards, total quality management, workforce diversity, public information and consumer education and residue control. The authors declare the scientific data has not always influenced policy. The scientific community, policy makers, the workforce, and consumers need better communication. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Excerpted from 1995. School Food Service Research Review 19(2): 88.

Albanese, R.A. 1992. Risk analysis and food safety. Journal American Vet. Med. Assn. 201: 245.

Albrecht, J.A. 1995. Food safety knowledge and practices of consumers in the U.S.A. Journal Consumer Studies and Home Economics 19: 119-134.

Albrecht, J.A., S.S. Sumner, A. Henneman. 1992. Food safety in child care facilities. Dairy, Food and Environmental Sanitation 12(12: 740-743.

Child care center food handlers (n=29) participated in a safe food handling education program. The results of a pretest indicated that they may have used unsafe food handling practices. Eighty-six percent of the participants answered young children could safely eat raw cookie dough, and 38% answered that they only needed to warm leftover chili before serving it. During a three month follow-up evaluation after the tgraining. 12 of the 13 respondents indicated they made changes in their facilities as a result of attending the food safety training program. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Allen, R.L. 1994. Food safety high on list for operators, patrons. Nation's Restaurant News 28(12):27.

This article overviews the food safety dangers that Michael J. Grisanti, president and chief execuitve of Grisanti's, Inc. discussed during the 21st annual Chain Operators Exchange (COEX). Also, during COEX, the Educational Foundation of the national Restaurant Association introduced its $1 million food-safety campaign, designed to alleviate customer worries and ensure safer food preparation procedures. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Allen, R.L. 1994. Red tape slows USDA overhaul. Nation's Restaurant News 28(1): 1, 97.

This article reports that little progress has been made in revamping the Food Safety & Inspection Service after children died from E coli-tainted jack in the Box hamburgers. The author attributes this lack of progress to USDA officials wanting to study HACCP more thoroughly. However, Caroline Smith De Waal, director fo legal affairs for Public Voice for Food & Health Policy, believes that government is attempting to transfer the responsibility of food safety to the industry.Excerpted from 1995. School Food Service Research Review 19(2): 88.

Altekruse, S.F., D.A. Street, S.B. Fein, and A.S. Levy. 1995. consumer knowledge of foodborne microbial hazards and food-handling practices. Journal Food Protection

Anderson, C. 1995. The food information war: consumer rights and industry prerogratives. Eating Agendas: Fod and Nutrition as Social Problems, ed. Maurer, D. and J. Sobal, Chap. 8, New York: Adline de Gruyter, Inc.

Anonymous. 1983august5. Yellow rain experts battle over corn mold. Science 221: 526.

Archer, D.L. and J.E. Kvenberg. 1985. Incidence and cost of foodborne diarrheal disease in the United States. Journal Food Protection 48: 887.

Archer, D.L. 1990. The need for flexibility in HACCP. Food Technology 44(5): 174, 176, 178.

The author stresses the need for flexibility in the application of HACCP systems because of previously unrecognized foodborne pathogens that were identified in the 1980s. The article also lists some reasons why flexibility is an important part of HACCP plans. These reasons are: unsanswered questions about microorganisms, complexities of world trade and global food safety issues, and adaptability of microorganisms to environmental stress and change. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Association of Food & Drug Officials. 1990December. Retail guidelines- refrigerated food in reduced oxygen packages. Journal of the Association of Food & Drug Officials pp. 80-84.

This article explains the Association of Food and Drug Officials' guidelines for control parameters to prevent the growth of microorganisms in reduced-oygen packaged foods and gives definitions for controls and types of packaging, as well as discussing refrigeration requirements, labeling, safety barriers, employee training, and other areas of concern. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Barr, B.S. 1992. A producer's perspective of food safety issues. J. Am. Vet. Med. Assn. 201: 242.

Baumgardt, B.R. and M.A. Martin. 1991. Agricultural Biotechnology: Issues and Choices. West Lafayette, IN: Purdue University Agricultural Experiment Station.

Bean, N.H., R.V. Griffin. 1990. Foodborne disease outbreaks in the United States, 1973-1987: Pathogens, vehicles and trends. Journal Food Protection 53: 804.

The authors summarize data from foodborne illness outbreaks reported to the Center for Disease Control over a 15-year period, including tghe number and size of outbreaks, etiologic agents, food vehicles, deaths, sitesw of food preparation, seasonality, and food handling errors associated with the outbreaks. They discuss trends and pathogens that energed over the period. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bean, N.H., P.M. Griffin, J.S. Goulding, and C.B. Ivey. 1990. Foodborne disease outbreaks, 5-year summary, 1983-1987. Journal of Food Protection 53(8): 711-728.

This article summarizes the data on foodborne disease outbreaks by subject and etiologic agent for each year, including outbreaks, cases and deaths, vehicles of transmission, places where food was eaten, month of occurrence, and contributing factors. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Berkowitz, D.B. 1990. The food safety of transgenic animals. Biotechnology 8: 819.

Bern, C., and R.I. Glass. 1994. Impact of diarrheal diseases worldwide. IN: Kapikian AZ, ed. Viral Infections of the Gastrointestinal Tract. 2nd ed. New York, Basel, Hong Kong: Marcel Dekker, Inc. pp. 131.

Bezich, L.S. 1993. The Silver platter Award: Reform in restaurants. Public Health Reports 108(6): 797-798.

The Silver Platter Award is available to full-service restaurants in Camden County, New Jersey. To be eligible for the award, restaurateurs must attend food handling classes emphasizing HACCP and perform quarterly self-inspections. Award winners are encouraged to display and promote their awards in their advertisements. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bishai, W.R. and C.L. Sears. 1993. Food poisoning syndromes. Gastroenterology Clinics of North America 22(3): 579-608.

The authors classify and discuss foodborne illnesses according to the predominant symptoms that they produce. The categories used are nausea and vomiting , noninflammatory diarrhea, inflammatory diarrhea, neurological symptoms, and systemic or miscellaneous symptoms. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Blocher, J.C. and F.F. Busta. 1983. Bacterial spore resistance to acid. Food Technology 37(11): 87.

Blostein, J. 1993. An outbreak of Salmonella javiana associated with consumption of watermelon . Journal of Environmental health,/b> 56(1): 29-31.

Watermelon caused an outbreak of Samonella javiana among kindergarten students in June 1991. How the watermelon got contaminated is unknown. Although outbreaks assoicated with fruits are rare, recently the Food and Drug Administration recommends washing melon skins before serving, using sanitized utensils and surfaces for flicing, and maintaining proper temperatures for cut melons before, during, and after service. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Briley, M.E. 1992. Sous vide processed foods: Are they safe for the elderly? Journal of Nutrition for the Elderly 11(3): 45-52.

Sous vide, a food processing method whereby fresh foods are vacuum-packed, pasteurized, chilled, and stored, extends the shelf life of foods from a few days to a few weeks. This article addresses sous vide's potential problems and the industry's response to them as well as the advantages and disadvantages to the elderly of using these products. Two concerns of the elderly using these products are improper storage since sous vide products resemble nonrefrigerated, shelf-stable products, and eating the product after the expiration date. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Briley, R.T., J.H. Teel, and J.P. Fowlder. 1994. Investigation and control of a Shigella sonnei outbreak in a day care center. Journal of Environmental Health 56(6): 23-25.

Fourteen confirmed cases of Shigella sonnei infection within a 44-day period were linked to one licensed day care center in Garland, Texas. An asymptomatic food preparation worker proved to be shredding the bacterium. The authors review the case as well as sanitary procedures specific for day care centers. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Brock, D.R., J.H. Teel and J.P. Fowler. 1990. Foodborne illness outbreak. Journal of Environemntal health 53(2): 20-21.

Beef brisket and brown gravy caused a Clostridium perfringens outbreak at a church banquet in Garland, Texas. Poor food temperature management techniques allowed for the growth of Clostridium perfringens to numbers sufficient to cause a foodborne illness. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Brovelli, E.A. and R. Howell. 1991. Management of food-transmitted infections and intoxications. Dairy, Food, and Environmental Sanitation 11(6): 302-204.

this article discusses why the number of foodborne illness cases continues to rise despite advanced methods of food processing and preservation. The authors recommend steps to take to ensure a preventive approach, rather than following the traditional method of testing the finished food product. In their discussion, the authors also consider HACCP and a typical case of food contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bruhn, C.M. 1992. consumer perceptions: Safety means more than microbiology. Dairy, Food and Environmental Sanitation 12(3): 134-135.

This paper, presented at the 1991 Institute of Food Technologists meweting, maintains that consumers are concerned about the nutritional value of their food, levels of antibiotics and hormones, use of chemicals and pesticides, and microbiological safety issues. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bryan, F.L. 1990. Application of HACCP to ready-to-eat chilled foods. Food Technology 44(7): 70, 72, 74-77.

This article details the necessary steps to take in applying the HACCP system to chilled food handling activities and includes a recipe review and flow chart. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bryan, F.L. 1990. Hazard analysis critical control point (HACCP) concept. Dairy, Food and Environmental Sanitation,/b> 10(7): 416-418.

Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bryan, F.L. 1990. Hazard analysis critical control point (HACCP) systems for retail food and restaurant operations. Journal of Food Protection 53(11): 978-983.

This article discusses how the HACCP system provides more food safety assurance than that offered by traditional inspections. It includes hazard analyses and assessments of risks, critical control points, monitoring, action, and verification. It also uses recipes and flow charts to illustrate points. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Bryan, F.L., J.J. Guzewich, C.D.E. Todd. 1993. Use of the hazard analysis critical control point approach by state, provincial and local food protection agencies: Results of a survey and discussion. Dairy, Food and Environmental Sanitation 13(6): 323-331.

Researchers administered a questionnaire to local health departments and state health, agriculture, and other food-regulatory agencies in the United States and Canada. The survey was designed to discover to what extent the regulatory agency and the food industry is using HACCP. The study found that 62% of the regulatory agencies already implemented or planned to implement what they perceived to be HACCP-based activities. The article includes data from all of the survey questions. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Caira, R. 1992. Getting the dirt on sanitation. Foodservice and Hospitality 25(2): 49-51, 54, 56, 59-60, 62.

This article discusses a variety of food sanitation procedures and guidelines tailored for Canadian restaurants. it includes a debate over the wearing of rubber gloves, excerpts on the mostg frequently cited sanitation transgressions, and the do's and don'ts of good hygiene form Applied Foodservice Sanitation, published by the National Restaurant Association.Excerpted from 1995. School Food Service Research Review 19(2): 88.

Campbell, L. 1993. Food Fright. Foodservice and Hospitality 26(5): 40, 52, 105.

Canada possesses the strictest inspection regulations in the world. Currently, every beef and chicken carcass is inspected. This article raises converns over the fact that negotiators for the North American Free Trade Agreement want to standardize American, Mexican, and Canadian food inspection procedures. Excerpted from 1995. School Food Service Research Review 19(2): 88.

CDC. 1993. Outbreaks of Salmonella enteritidis gastroenteritis -- California. MMWR 42: 793-7.

Cheney, K. 1993. Managing a crisis. ,b>Restaurants & institutions 103(13): 51, 56, 58, 62, 66.

The author attempts to convince the reader that every food service establishment needs to have an operations and communication plan for every "what if" foodborne illness outbreak scenario. The article provides practical tips for receiving a complaint from a customer about a foodborne illness and dealing with the press. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Chipman, H., P. Kendall, G. Auld, M. Slater, and T. Keefe. 1995. Consumer reaction to a risk/benefit/option message about agricultural chemicals in the food supply. Journal Consumer Affairs 29: 144-163.

Cliver, D.O. 1993. Research needs in food safety. Food Technology 47(3): 10s-13s, 35s.

This article organizes specific food safety research needs into seven broad categories: methodology, food sanitation and disease control, food toxicology, hazard assessment and communication, costs of food borned disease, costs of current research, and costs of propsed future research. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Commoner, B., A.J. Vithayathil, P. Dolara, S. Nair, P. Madyastha, and G.C. Cuea. 1978. Formation of mutagens in beef and beef extract during cooking. Science 201: 913.

Cook, F.K. and M.D. Pierson. 1983. Inhibition of bacterial spores by antimicrobials. Food Technology. 37(11): 115.

Council for Agricultural Science and Technology. 1994. Foodborne Pathogens: Risks and Consequences Ames, IA: Cast.

Council on Scientific Affairs. 1993. Food Safety. Archives of Family Medicine 2(2): 2110-214.

The Council on Scientific Affairs of the American Medical Association (AMA) prepared a report about suggested improvements to the federal food inspection program. The council concluded that the AMA should encourage the Food and Drg Administration and the U.S. Department of Agriculture to continue their pursuit of increasing the safety of food. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Crawford, L.M. 1992. The need to establish international standards for foods. J. Am. Vet. Med. Assn. 201: 256.

Crayton, J.W. 1986. Immunologically mediated behavioral reactions to foods. Food Technology 40: 153.

Curiale, M.S. 1991. Shelf-life evaluation analysis. Dairy, Food and Environmental Sanitation 11(7): 364-369.

This article defines shelf life and the stability of food in storage. It describes how to identify food that is susceptible to microbial spoilage and contamination and lists the microbiological criteria that affect shelf life. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Curaile, M.S., D. McIver, S. Weathersby. 1990. Detection of Salmonellae and other enterobacteriacae by commercial deoxyribonucleic acid hybridization and enzyme immunoassay kits. Journal Food Protection 53: 1037.

Current, W.L. 1985. Crptosporidiosis. Journal Am. Vet. Med. Assn. 187: 1334.

Currier, M., M. Singleton, J. Lee, D.R. Lee. 1986. Salmonella in swine at slaughter: incidence and serovar distribution at different seasons. Journal Food Protection 49: 366.

DeBoer, E. and M. Hahne. 1990. Cross-contamination with Camphylobacter jejuni and Salmonella spp. from raw chicken products during food preparation. Journal of Food Protection,/b> 53(12): 1067-1068.

Investigations of cross-contamination revealed that raw chicken products easily transferred C. jejuni and, to a lesser extent, Salmonella, to cutting boards, plates, and hands. The research also isolated organisms from raw vegetables and cooked chicken products that were in contact with plates that previously held raw chicken. the data supported the use of proper food-handling practices to prevent cross-contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.

DePaolis, A.M., S.E. Katz, and J.D. Rosen. 1977. Effect of storage and cooking on penicillin in meat. J. Agric. Food Chem. 25(5): 1112.

Dewey, R.E., J.N. Siedow, D.H. Timothy, C.S. LevingsIII. 1988January 15. A 13-kilodalton maize mitochondrial protein in E. coli confers sensitivity to Bipolaris maydis toxin. Science 239: 293.

Diaz-Knauf, K.M.L., C. Ivankovich, F. Aguilar, C. Bruhn, and H. Schutz. 1993. Hispanic consumer acculturation and food safety concerns. Journal Consumer Studies and Home Economics 17: 233-243.

Doores, S. 1983(November). Bacterial spore resistance - species of emerging importance. Food Technology 37(11): 127.

Doores, S. 1983. Bacgterial spore resistance-species of emerging importance. Food Technology 37: 127.

Doyle, m.P. 1992. A new generation of foodborne pathogens. Dairy, Food and Environmental Sanitation 12(8): 490, 492-493.

This article presents six new pathogens that have been identified within the past 10 to 15 years as causing foodborne illnesses. The pathogens discussed are Campylobacter jejuni, Yersinia enterocolitica, Vibrio vulnificus, Listeria monocytogenes, Escherichia coli, and Salmonella enteritidis. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Dubey, J.P. 1991. National seroprevalence of toxoplasma gondii in pigs. Journal Parasitology 77: 517.

Durocher, J. 1991, August. Sanitation systems. ,b>Restaurant Business pp. 174, 176.

The author describes equipment and items that help keep your facility clean and discusses air gaps, vegetable preparation sinks, handwashing facilities, garbage disposals, booster heaters, and warewashing machines. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Dziezak, J.D. 1987. Yeasts and yeast derivatives: applications. Food Technology 41: 122.

Eck, L.S. 1992. Rapid cooling is key to: Safer food prep. FoodService Director 5(11): 170.

The author affirms that improperly cooling foods is the number one cause of foodborne illness. An easy to read, bacteria growth rate chart is included. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Eckner, K.F. 1992. Bacteriocins and food applications. Dairy, Food, and Environmental Sanitation 12(4): 204-209.

The author discloses the potential use of bacteriocins in the food industry. Bacteriocins are a way of ensuring food safety because they inhibit foodborne pathogens by helping to preserve foods, by controlling fermentations, and by preventing or reducing food spoilage. In addition, they extend the shelf life and stability of the product as it relates to microbial activity. The article also examines bacteriocins' applications to meats, fish, dairy products, cereals, fruits and vegetables, and beverages. However, the Food and Drug Administration has only granted nisin the Generally Recognized As Safe status. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Eidson, M., J.T. McLauchlin, P. Gutierrez, L. Nims, G.N. Graves. 1990. Food poisoning investigation: Illness blamed on turkey at New Mexico buffet. Journal of Environmental Health 52(5): 295-297.

The source of an acute gastrointestinal illness from an afternoon Easter Sunday buffet at a New Mexico country club was traced to turkey that had cooled for three hours at a room temperature after cooking. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Eldridge, Juainta 1993. Hazard analysis critical control point.

Emery, H.C. 1990. Changing poor handwashing habits - a continuing challenge for sanitarians. Dairy, Food and Environmental Sanitation 10(1)L8-9.

An overview of the problem of inadequately cleaned hands. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Emery, H.C. 1990. The hazard communication standard implications for the food industry. Dairy, Food and Environmental Sanitation,/b> 10(7): 420-421.

This article explains how the OSHA hazard communication training requirements apply directly to the foodservice industry. The author defines the hazard communication standard and identifies training resources. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Envall, A., O. Schwan. 1993. Isolation and partial characterization of bacteria recovered from abscesses of normally slaughtered pigs. Acta. Vet Scand. 24: 74

Espy, M. 1994. Ensuring a safer and sounder food supply. Food Technology 48(9): 91-93.

This article summarizes the keynote address by Mike Espy, Secretary of Agriculture, at the 1994 Annual Meeting of the Institute of Food Technologists. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Estrin, S.A. 1990. Don't break a leg! A step-up brings the house down. ,b>Nation's Restaurant News 24(32): 28.

The author discusses the dangers involved in having multilevel dining and service areas in a restaurant, and how to build safety into restaurant design. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Fain, A.R. 1992. Control of pathogens in ready-to-eat meats. Dairy, Food and Environmental Sanitation 12(9): 554-558.

Fain reviews foodborne illnesses from ready-to-eat meats and recommends how to prevent foodborne illness caused by bacterial pathogens in products. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Farber, J.M. 1992. Prevention and control of foodborne listeriosis. Dairy, Food and Environmental Sanitation 12(6): 334-340.

This three-part article discusses specific recommendations to prevent Listeria monocytogenes through control in the dairy industry, control in the meat industry, and control in the seafood industry. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Farquhar, J. and H.W. Symons. 1992. Chilled food handling and merchandising: A code of recommended practices endorsed by many bodies. Dairy, Food and Environm ental Sanitation 12(4): 210-213.

The authors present a code for handling potentially hazardous chilled foods and offer guidelines for predistribution storage, the retailer, and the caterer. In addition, they include two appendices: recommended temperatures for chilled foods and routine temperature management. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Fein, S.B., C.-T. J. Lin, and A.S. Levy. 1995. Foodborne illness preceptions, experience, and preventive behaviors in the United States. Journal Food Protection

Felix, C.W. 1990. Ban disposables? Nyet! Environment News Digest 57(2): 2-3.

This article discusses the sanitary quality of single-service plates, cups, and utensils. The author compares and analyzes the level of contamination for disposables and reusables, as well as the solid waste controversy over the environmental impact of plastic and paper single-service items. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Felix, C.W. 1990. Foodservice disposables & public health. Dairy, Food and Environmental Sanitation 10(11): 656-660.

Foodservice disposables play a critical role in the prevention of foodborne illnesses. Replacing disposables with reusuable dishwashing systems for the sake of solid waste contorl is not a desirable alternative. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Felix, C.W. , C. Parrow, T. Parrow. 1990. Utensil sanitation; A microbiological study of disposables and reusables. Journal of Environmental health 53(2): 13-15.

The authors discuss the results of an experiment conducted on permanent tableware and single-service items. They conclude that disposables are more sanitary than reusuables. Excerpted from 1995. School Food Service Research Review 19(2): 88.

FM Staff, & M. Schehter. 1993, November. Cleaning up your act. Food Management pp. 46, 48.

Food Management reporters interviewed noncommercial food service operators to discover what changes they have made in their sanitation programs in response to the recent highly publicized outbreaks of foodborne illnessw. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Foegeding, P.M. 1983. Bacterial spore resistance to chlorine compounds. Food Technology 37: 100.

Foulke, J.E. 1993. Foods in transit-who's watching the kitchen? FDA Consumer,/b> 27(2): 6-10.

The author explains how interstate travel sanitarians working for the Food and Drug Administration regulate food aboard airplanes, trains, and ships. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Frenkel, J.K. 1990. Toxoplasmosis in human beings. J. Am. Vet. Med. Assn. 196: 240.

Garrett, E.S.III, M. Hudak-Roos. 1990. use of HACCP for seafood surveillance and certification. Food Technology 44(5): 159, 162, 164-165.

The National Marine Fisheries Service studied an improved surveillance and inspection system for fishery products. The authors discuss hazard Analysis Critical Control Point (HACCP) considerations along with some of the problems of an adequate definition of HACCP applied to seafood. in addition, the authors note the need to consider sanitation and processing controls, and they explain a HACCP model for cooked shrimp. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1991. Sanitary design - a mind set. Dairy, Food and Environmental Sanitation,/b> 11(7): 388-89.

This article examines where sanitary design actually starts in the process of builing or renovating a food processing or service facility and looks at the role of site selection and landscaping. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1991. Sanitary design - a mind set (partII). Dairy, Food and Environemntal Sanitation 11(8): 454-455.

The author discusses the dsesign and construction of walls and loading docks for a food processing or service facility. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1991. Sanitary design - a mind set (partIII). Dairy, Food and Environmental Sanitation,/b> 11(9): 533-534.

The sanitation features of outdoor lighting, roof construction, windows, doors, and other openings are some of the exterior portions of a food processing or service facility the author discusses in this article. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1991. Sanitary design - a mind set (part VI). Dairy, Food and Environmental Sanitation 11(12): 740-741.

In this article, Grahma addresses airborne contamination of food processing plants and presents a summary of the ideal air system. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1992. Sanitary design - a mind set (Part VII). diary, Food and Environmental Sanitation 12(1): 28-29.

This article investigates insulation and freezers and coolers in food processing facilities and discusses insultation, refrigerants, structure, and cooling coil designs for freezers and coolers. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1992. Sanitary design - a mind set (part IX). Dairy, Food and Environmental Sanitation 12(3): 168-169.

This author discusses pest control in employee facilities, such as break and lunchrooms, restrooms, and locker rooms. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Graham, D.J. 1992. Sanitary design - a mind set (part X). Dairy, Food and Environmental Sanitation 12(4): 234-235.

Food processing equipment should be easy to clean, and manufacturers should consider product contact materials, finishes, welds, passivation, and other materials when designing food processing equipment. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Griffin, P.M., R.V. Tauxe. 1991. The epidemiology of infections caused by Escherichia coli O157:H7, Other Enterohemorrhagic E. Coli, and the associated uremic syndrome. Epidemiol. Rev. 13: 60.

Hale, O.M. 1986May. The influence of internal parasite infections on the performance of growing-finishing swine. Research Bulletin 341, The Georgia Agricultural Experiment Stations, College of Agriculture, The University of Georgia.

Harris, N.V., N.S. weiss, C.M. Nolen. 1986. The role of poultry and meats in the etiology of Campylobacter jejuni/coli Enteritis. Am. J. Public Health 76: 407.

Harrington, R.E. 1992. The role of employees in the spread of foodborne disease-food industry views of the problem and coping strategies. Dairy, Food and Environmental Sanitation 12(2): 62-63.

The author argues that, frequently, the personal hygiene of restaurant workers becomes the focus of media attention after a foodborne illness outbreak. However, the statistics indicate that this is a somewhat insignificant source of illness. The author also states the need for better investigations and reporting of foodborne illnesses so the public will realize that food service is just one small piece of a much larger and complex community health situation. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Hedberg, C.W., W.C. levine, K.E. White, R.h. Carlson, D.k. Winsor, D.N. Cameron, K.L. macDonald, and M.T. osterholm. 1992. An international fooborne outbreak of Shigellosis associated with a commercial airline. Journal of the American Medical Association 268(22): 3208-3212.

Players and staff of a professional football team became ill with Shigella sonnei after consuming mass-produced cold meat sandwiches prepared in an airline flight kitchen. The food may have been contaminated by asymptomatic food handlers, and the outbreak could have been prevented with adequate training and supervision. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Hedberg, C.W., K.L. MacDonald, M.T. Osterholm. 1994. Changing epidemiology of food-borne disease: A Minnesota Perspective. Clin. Infect. Dis. 18: 671.

Hedberg, C.W. and M.T. Osterholm. 1993. Food safety for the 1990s. Minnesota Medicine 76(6): 33-36.

Foodborne illnesses have evolved in response to changes in the types and sources of food consumed, new methods of food production, and the emergence of new infectious agents. The public health agenda of the 1990s must include new regulatory and public health programs tailored to the unique aspects of this era. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Heddleson, R.A. and S. Doores. 1994. Injury of Salmonella species heated by microwave energy. Journal of Food Protection 57(12): 1058-1073.

Researchers inoculated milk and beef broth with Salmonella and heated them in a microwave oven to 74 degrees Celsius and 72 degrees Celsius, respectively. The increased temperatures inactivated all the Salmonella present in the milk and beef broth, but the researchers shook or stirred them after heating to ensure uniform temperatures. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Holdt, C.S. 1992. Attitudes and knowledge of university food service managers toward sanitation. NACUFS Journal 16: 17-24.

Twenty-seven food service managers from amidwestern university participated in the Applied Foodservice Sanitation course offered by the Educational Foudnation of the National Restaurant Association. Test scores indicated a significant improvement in their knolwedge of sanitation principles. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Hooper, B.E. 1992. Overview. Journal American Vet Med. Assn. 201: 259.

Howard, T. 1994. Fast feeders claim USDA meat safety legislation falls short. Nation's Restaurant News 28(42):7,.

Industry operators argue that USDA's proposed pathogen Reduction Act will only aid in finding contaminated meats, rather than prevent contamination. The author reveals changes that Jack in the Box and Wendy's have made regarding their inspection methods. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Huang, I.D., A.E. Yousef, M.E. Matthews, E.H. Marth. 1993. Growth and survival of Listeria monocytogenes in chicken gravy during cooling and refrigerated storage. Journal of Foodservice Systems 7(3): 185-192.

Researchers inoculated chicken gravy with Listeria monocytogenes and used analysis of variance to determine if the growth rate of Listeria monocytogenes differed between three different volumes of gravy over a period of 12 days. Listeria monocytogenes grew most quickly in the larger volume of gravy. Excerpted from 1995. School Food Service Research Review 19(2): 88.

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