Safety, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

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Food & Ingredients	\|	Educ. Serv.	\|	Glossary	\|	References	\|	Images	FAQ

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References(A thru H)
References (J thru M)
References (N thru Z)

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What are some good manufacturing practices for visitors in a food processing plant?
Will garlic serve to inhibit yeast activity?
When should food be thrown away?
When is food left unrefrigerated safe to eat?
How can I determine if refrigerated food is safe to eat?
How can I determine if food that shows changes is safe to eat?
What are the the symptoms, sources of contamination, and disease incidence for foodborne pathogens?
What is the affect of water activity upon food safety.

http://www.purac.com/documents/literature/acidified.pdf

Acified Foods Revisited-Purac Newsletter is pdf file of the article.

http://www.tradewatch.com/acumen/haccp.html

Acumen Quality has a site on HACCP. Includes steps.

http://www.usda.gov/gipsa/newsroom/backgrounders/b-aflatox.htm

Aflatoxin information from USDA.

http://www.asurequality.com/

AgriQuality combines cutting edge science and information technology with outstanding industry know-how to deliver the most technically capable food safety and biosecurity services in Australasia. Includes auditing and inspection, laboratory testing, biosecuirty, training and other online services.

http://www.tulane.edu/~dmsander/garryfavweb.html

All the Virology in the world.

http://haccpalliance.org/

Alliance for Food Safety discusses an alliance based at Texas A&M University is ready to help the meat and poultry industries deal with changes they will face under a new food safety system.

http://www.ahma.com

American Hotel and Motel Association offers communication, governmental affairs, marketing, hospitality operations, educational, convention, risk dging facilities throughout the world. AH&MA offers guidance in developing programs and activities of value in such areas as guest and employee communications, information processing and related technology, international travel, external and internal marketing, quality assurance programs, industry research, safety and fire protection, etc.

http://www.amerivap.com

AmeriVap Systems provides cleaning solutions for better cleaning. Includes product line, product history, FAQ, international sales, and video.

http://www.food-technologists.co.uk/

AnTech Food Safety and Quality Services. These are specialists in HACCP, supplier auditing and technical support for the food industry. The service offered include the training, development and implementation of HACCP, food safety and hygiene audits of food manufacturers, foodservice operations and suppliers to the food industry.

http://arborcom.com/

Arbor Nutrition Guide contains links to those on food composition, food law, food safety, food science, cooking and dining.

http://www.asifood.com/

ASI Food Safety Consultant currently advises more than 4,000 food stores, restaurants, processors, warehouses and distributors on government regulations (GMP and HACCP). Includes a variety of interesting pieces of information, links, and approaches.

http://vm.cfsan.fda.gov/~mow/intro.html

The "Bad Bug Book from the U.S. FDA is a handbook which provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.

http://www.basf.com/static/index.html

BASF is the Chemical Company. Has products and assistance on environment, health, and safety.

http://www.cast-science.org/cast/src/cast_top.htm

Bringing Science and Technology to Practice and Policy has available for a nominal fee, "Intervention Strategies for the Microbiological Safety of Foods of Animal Origin. Includes food safety.

http://www.burdockgroup.com/

Burdock Group Toxicology and Risk Assessment. Our team of international professionals offer clients guidance in strategic business planning and critical decision making for FDA and USDA regulated products. Our services ensure regulatory compliance and help drive sales!

http://www.fda.gov/fdac/features/895_kitchen.html

Can Your Kitchen Pass the Food Safety Test includes a quiz, answers, information and disucssion.

http://www.cdc.gov/

Center for Disease Control and Prevention has stories, information, statistics, and data regarding disease. This includes food safety.

http://vm.cfsan.fda.gov/list.html

Center for Food Safety & Applied Nutrition, US Food & Drug Administration has information on biotechnology, food additives, foodborne illness, food labeling, HACCP, and a range of other information resource links.

http://www.cfsan.fda.gov/~dms/cfsan804.html

Center for Food Safety and Applied Nutrition discusses program priorities.

http://www.charm.com

Charm Sciences, Inc. has information about food safety, summits and expos. Has a Spanish version. Sells products related to food safety.

http://www.inchem.org/

Chemical Safety Information from Governmental Organizations IPCS INCHEM is a means of rapid access to internationally peer reviewed information on chemicals commonly used throughout the world, which may also occur as contaminants in the environment and food. It consolidates information from a number of intergovernmental organizations whose goal it is to assist in the sound management of chemicals.

http://www.cibus.ca/

Cibus Consulting Inc. are HACCP specialist for all food industry sectors.

http://www.citrox.com/

CITROX i s a new, all natural, food grade/food contact biocide/sanitiser which kills bacteria, molds and fungus. It protects foods and surfaces.

http://www.colpalipd.com/

Colgate-Palmolive Company the Institutional Products Division has a variety of cleaning products. Includes major subjects of product information, news releases, special offers, and foodsafety articles and guides.

http://www.coppersinksonline.com/cat--Frequently-Asked-Questions--faq.html

Copper Sinks On-Linc.com discusses copper sinks.

http://www.craneinstitute.com/

Crane Institute of America, Inc.has training, certification, products and services meet all OSHA and industry requirements. They help to ensure safety of the worker in the workplace.

http://www.nal.usda.gov/curtis/

Curtis Botanical Magazine has images of plants of William Curtis study of flora and insects.

http://www.damageresearch.com/

Damage Research Inc. is in the business of helping our clients optimize unsaleables business processes through the integration of automatoes data collection, processing and analyzing logistics systems.

http://www.dmaonline.org/

DMA [Dietary Managers Association has a Food Protection Training Program on-line. The food protection training course will provide you with an understanding of food safety fundamentals such as proper thawing, cooking, cooling and re-heating. In addition you will learn about the Hazard Analysis Critical Control Point System (HACCP) and the most recent recommendations of the FDA Model Food Code. Distance education and classroom formats are offered.

http://www.epa.gov/nheerl/dsstox/

Distributed structure-searchable toxicity (DSSTox) Public Database Network provides a community forum for publishing standard format, structure-annotated chemical toxicity data files for open public access.

http://www.dpd.cdc.gov/DPDx/

DPDX from Centers for Disease Control and Prevention contains identification and diagnosis of parasites of public health concern. Contains geographic distribution, symptoms of infestation, and the life cycles of a variety of parasites.

http://www.fsis.usda.gov/Science/Workshop_SmallPlants_ecoli/index.asp

E. coli O157:H7 Directive Updates-Advancing Public Health has workshop materials for topic.

http://food.oregonstate.edu/ref/emergency.pdf

Emergency List from Benton County Sheriffs Office.

http://ace.ace.orst.edu/info/extoxnet/

EXTROXNET The EXtension TOXicology NETwork contains information on pesticide information profesiles, and Toxicology Information Briefs, as well as selected other information resources.

http://vm.cfsan.fda.gov/list.html

FDA Page This page contains topics on Biotechnology, Consumer Advice, Cosmetics, Food Additives, Pesticides and Chemical Contaminants, Foodborne Illness and related information, Food Labeling and Nutrition Information, Imports, Exports and Haccp and additional information.

http://vm.cfsan.fda.gov/~dms/foodcode.html

FDA Food Code is a reference that guides retail outlets such as restaurants and grocery stores and institutions such as nursing homes on how to prevent foodborne illness.

http://www.fda.gov/bbs/topics/ANSWERS/2004/ANS01304.html

FDA Talk Paper The United States Food and Drug Administration (FDA) and the U.S. Customs and Border Protection (CBP) today issued a revised compliance policy guide (CPG) that describes their strategy for enforcing the requirements of the prior notice interim final rule (IFR) while maintaining an uninterrupted flow of food imports.

http://www.fightbac.org

Fight Bac!

http://www.fdli.org/

The Food and Drug Law Institute has information regarding fulfillment of its mission to promote an understanding of the law in regard to public health aspects of foods.

http://www.foodboss.net/

Foodboss provides training and software tools for food manufacturers, retailers, distributors, and food service workers regarding HACCP. Includes HACCP certification training, system training, and software. Meets FDA and USDA requirements.

http://www.fda.gov/nctr/

FDA National Center for Toxicological Research has information regarding this site and information and links that are currently focused on phytoestrogens.

http://www.cfsan.fda.gov/~dms/fc01-toc.html

Food Code from the U.S. Department of Health and Human Services has the safety codes available for 2001.

http://www.foodinnovation.biz

Food Innovation Online The Health and Safety Center of this site provides te latest information on numerous health and safety issues related to food, such as obesity, oils and fats, food borne diseases, chemical contaminants and more. This site is primarily intended for professionals in the food industry that need to deal with these issues. There is a free trial offer, but continued access requires a paid subscription.

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm

Foodborne Infections is a direct link to the CDC site. Contains general information, technical information, and a disease listing.

http://www.fpi.org/

FPI (Food Service & Packaging Institute) is the material-neutral trade association for manufacturers, suppliers, and distributors of single-use foodservice products, as well as others associated with the industry. Has links to a variety of pertinent information such as sanitation, e-mail contact, publications, environment, links for operators and sanitarians and consumers.

http://www.wisc.edu/fri/

Food Research Institute has links to food safety publications and briefings.

http://www.fsis.usda.gov/

Food Safety and Inspection Service is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

http://www.extension.iastate.edu/ag/foodsafety.html

Food Safety Consortium.

http://cavern.uark.edu/depts/fsc/index.html

Food Safety Consortium of Univ. of Arkansas, Iowa State Univ., and Kansas State University (my alma mater for B.S. & M.S.). The Consortium's charge is to conduct extensive investigation into all areas of poultry, beef and pork meat production, from the farm to the consumer's table. The site has information, news and links.

http://www.ific.org/food/

Food Safety Information has a variety of papers regarding food safety and nutrition ranging from sweeteners, dietary fat & cholesterol to food biotechnology. It has a number of links to important related resources.

http://sable.cvm.uiuc.edu/

Food Safety CAI is a University of Illinosis computer based instructional package over the web.

http://www.usda.gov/agency/fsis/pubconsu.htm

Food Safety Publications FSIS, U.S. Department of Agriculture, Food Safety and Inspection Service.

http://ifse.tamu.edu/

Food Safety Center of the Institute of Food Science and Engineering of Texas A&M University. Only lists mention and does have faculty vita.

http://foodsafety.cas.psu.edu/database.html

Food Safety Database has a searchable database. Has contacts to written information. Has information on biological hazard, chemical hazard, susceptible populations, consumer control points, hot topics, seasonal activities.

http://www.foodsafetynetwork.ca/

Food Safety Network is the Canadian network which has sections on animal agriculture, antibiotic resistance, chemical hazards, course information, crisis communication, food, diet and nutrition, food crops, and links to considerable other information. Emphasizes food safety.

http://www.foodsci.purdue.edu/outreach/index.cfm

Food Safety Publications from Purdue.

http://www.msue.msu.edu/imp/mod01/master01.html

Preserving Safe Foods has a variety of food preservation guides from Michigan State University.

http://www.extension.iastate.edu/foodsafety/

Food Safety Site at Iowa State This site has a number of links and some discussion of issues of food safety. Well done and extensive site. Includes: food safety lessions, common foodborne pathogens, food irradiation, resources and publications, HACCP and food law, Food Safety Consortium, consumer control points, ten steps to a safe kitchen.

http://www.okstate.edu/ag/fapc/fsw/fswmain.htm

The Food Safety Web from Oklahoma State features HACCP information, hot topics, outbreaks, and a range of other information.

http://www.gslabs.com/

Garden State Laboratories, Inc. is a bacteriological and chemical testing laboratory. This company is a certified independent environmental and food testing laboratory. They analyze drinking water, wastewater, sludges, biosolids, soils, solid wastes, hazardous wastes, monitoring wells, food and dairy products for chemical, bacteriological and other microbiological contaminants. In addition they test recreational bathing waters such as swimming pools, whirlpools, hot tubs, lakes, and beaches for bacteria and chemicals. They also help develop and implement HACCP plans for the food industry.

http://greenchem.uoregon.edu/gems.html

Greener Education Materials for Chemists is the redesign of chemical transformations and processes to reduce or eliminate the use of materials that are hazardous to human health and the environment

http://www.haccpweb.com/

HACCP web assuring the safety of food has products, customer login, resources, HACCP software and training opportunities. Online HACCP training and software. Helping companies achieve HACCP compliance.

http://www.dfst.csiro.au/handling.htm

Handling Food In The Home from the Division of Food Science and Technology Consumer Information Service. June 1993.

http://www.hhfoods.com/

H&H has established itself on the cutting edge of technology and service, including beef, pork, poultry and specialty food processing and preparation, exporting, transportation, and distribution. They are also proud of the incorporation of the HACCP (Hazard Analysis of Critical Control Point) system into our food production lines.

http://vm.cfsan.fda.gov/~lrd/haccp.html

Hazard Analysis of Critical Control Points Has been developed by FDA. This site covers a range of different aspects of their HACCP program.

http://www.healthopedia.com/

Healthopedia.com this is a well-organized healthopedia for health and medical problems. These include the range of topics of nutrition, health, medicine, safety, diseases, government, and nutraceuticals, functional foods and supplements.

http://www.highfield.co.uk/

Highfield Publications has been providing quality food hygiene training aids. Includes a variety of books, software and movies.

http://www.howardleight.com

Howard Leight hearing protection.

http://www.hygenius.com

HyGenius Compliance Control helps make "hand-washing happen.

http://www.hyperimmuneegg.org

Hyperimmune Eggs discusses these pathogen sensitive eggs. Also, has case studies, FAQ, and contact.

http://icon.rice.edu/research.cfm

ICON EHS Database contains summaries (abstracts) and citations for research papers related to EHS implications of nanoscale materials. This is nanoparticle-related environmental health and safety studies dating back to 1962.

http://www.labsafety.com/home.htm

Industrial & Safety Supplies has many products, customer service, reference information for the home and the laboratory.

http://vm.cfsan.fda.gov/~dms/wh-toc.html

Information for Women on Food Safety, Nutrition and Cosmetics is a specific page of the U.S. Food & Drug Administration. Has links to topics of interest to women on topics.

http://www.oardc.ohio-state.edu/nematodes/

Insect Parasitic Namatodes has descriptions and photos of a number of nematodes.

http://scarab.msu.montana.edu/historybug/

Insects, Disease, and History is a site devoted to understanding the impact that insects have had on world history. This site focuses on the influence of insect-borne disease on history, but it is not solely devoted to that subject.

http://www.ifrn.bbsrc.ac.uk/

Institute of Food Research is Britain's foremost scientific body of expertise with its primary focus on food. IFR's research is characterised by our ability to concentrate a wide range of disciplines and skills on key issues of industrial, regulatory and public concern. Food safety and quality, the relationships between diet and health and the exploration of new technologies are at the top of our agenda.

http://www.jjkeller.com/fj

Keller's Food and Workplace Safety catalog with products. Focuses on training and regulatory guides, manuals, training programs, management software, and security resources.

http://expage.com/page/kidsthought4food

Kids 4Thought is a food safety publication for school age kids.

http://www.praxiom.com/22000.htm

ISO 22000 2005 Plain English Food Safety Library has ordering information.

http://whyfiles.news.wisc.edu/012mad_cow/index.html

Mad Cow Panic has information and links on the disease.

http://lep.cl.msu.edu/msueimp/htdoc/

Michigan State University Extension has a number of help files in the area of food safety, horticulture, risk, fruits, field crops.

http://www.michigan.gov/mda

Michigan Department of Agriculture is a general site covering food safety, food law, animal health, consumer protection, and the range of commodities of interest to those Michigan residents.

http://www.cdc.gov/nasd/

The National Ag Safety Database The National Ag Safety Database is an extensive compendium of agricultural safety and health education and information resources. The collection includes OSHA and EPA Standards, extension publications, a database of abstracts and ordering information for over 1,000 ag. safety-related videos, a NIOSH bibliography database with over 500 scientific publications, a resource directory with contact information for over 1,000 people and organizations involved in ag. safety and health, slide presentations, posters, sample news releases and public service announcement scripts

http://www.iit.edu/~ncfs/

National Center for Food Safety & Technology (NCFST) is a unique consortium of leading food companies, the U.S Food and Drug Administration and university-based scientists working together to ensure the safety of food processing and packaging technologies.

http://www.cdc.gov/ncidod/index.htm

The National Center for Infectious diseases (United States) have information on foodborne infectious diseases, including the journal Emerging infectious diseases, and a range of other information resources.

http://www.nfpa-food.org/

National Food Processors Association has pertient links and information related to policy and food. NFPA is the voice of the $460 billion food processing industry on scientific and public policy issues involving food safety, nutrition,technical and regulatory matters and consumer affairs. NFPA's members process and package fruits, vegetables, meat, fish, and specialty food and beverage products using a variety of technologies including canning, freezing, refrigeration, dehydration, and aseptic manufacturing.

http://www.cdc.gov/nasd/

National Food Safety Database from The University of Florida and the USDA has critical issues, other links, and information on food safety. An important inclusion are the materials available from this site on food safety issues. The "special 800 numbers" is of particular interest.

http://vm.cfsan.fda.gov/~dms/fs-toc.html

National Food Safety Initiative has links and information regarding food safety. Includes topics: produce & import safety initiative, surveillance, product & pathogen specific initiatives, risk assessment, education, inspections, research.

http://www.npic.orst.edu/

National Pesticide Information Center has information, case profiles, medical cases, virus resources and other information.

http://www.culligansystems.com/nsf.html

National Sanitation Foundation does water treatment industry. Will verify that the foodservice equipment will meet specifications.

http://www.neri.org/

New England Research Institute is a small business devoted to social epidemiologic and public health research. Our areas of expertise include social sciences research, intervention evaluations, multi-site clinical trials, statistical analyses, and epidemiological research.

http://www.ext.nodak.edu/extnews/askext/mainlist.htm

North Dakota Extension Service has the following topics with information: Canning, Freezing, Food Storage, Trees and Shrubs, Jams and Jellies, Pickles and Relishes, Vegetables, Food Safety and Substitutions, Fruits

http://www.northlandlabs.com/

Northland laboratories is a full service, fully accredited independent Chemical,Microbiological and Consulting Laboratory for the food, feed and allied industries with many testing capabilities in the areas of: Dairy and Milk Testing, General Microbiology, Shelf Life / Challenge Studies, Water Testing, Amino Acid Analysis, Fats and Oils, Flavors and Additives, General Chemistry, Minerals, Nutritional Testing (Nutrition Label), Pesticide Residue Analysis, Sugars,Vitamins

http://ace.orst.edu/info/nptn/poison.htm

NPTN Guide to State and Regional Poison Control Centers.

http://www.tettigonia.com/

OSF Online has information on the orthoptera insect species. It has a wealth of photos, sketches, and paintings of the katydids or bush-crickets [Tettigonioidea].

http://www.phfspec.com

PhF Specialists are consultants in food and phamaceutical products emphasizing international food safety experts.

http://www.msue.msu.edu/msue/imp/mod01/master01.html

Preserving Food Safely is an extension database from Michigan State University. They actually review the projects. They have a "easily updated" system.

http://pir.georgetown.edu/

Protein Information Resource in collaboration with MIPS and JIPID, produces the PIR-International Protein Sequence Database (PIR-PSD) -- a comprehensive, non-redundant, expertly annotated, fully classified and extensively cross-referenced protein sequence database in the public domain. The PIR-PSD, PIR-NREF, iProClass and other PIR auxiliary databases provide an integration of sequences, functional, and structural information to support genomics and proteomics research.

http://www.foodsci.purdue.edu/publications/index.cfm

Purdue Food Safety Publications including Controlling Food Safety Using the HACCP Approach; Food Safety Advice when Traveling Abroad; Mad Cow Disease; E. coli; and a variety of other bulletins in pdf format.

http://www.foodsci.purdue.edu/publications/index.cfm

Purdue Online Publications has a variety of topics, including food safety and home winemaking.

http://www.qasupplies.com/

QA Supplies has equipment and kits needed for quality assurance of perishable foods and environmental management. Includes temperature monitor & control, inspection instrumentation, scales, controls, weather monitoring, air analysis, food analysis, humidifers and other controls.

http://www.qualicon.com

Qualicon sells a pathogen detection system. Includes screening for Salmonella, E. coli O157:H7; and Listeria monocytogenes.

http://www.rubbermaid.com/

Rubbermaid has information regarding safe food storage, online shopping, innovators online, services, home products, commercial products little tikes products, etc.

http://www.sanitarian.com/

R.W. Powitz & Associates are public health and safety experts & forensic sanitarians. In addition to information about this consultan there are some interesting articles of interest related to safety.

http://www.safe-harbor.com/

Safe Harbor is a solution provider of safety access and fall protection systems for bulk truck, rail and marine areas specializing in loading racks, gangways, customized work platforms as well as fixed cage ladders. Our services range from site evaluations of loading areas for compliance with OSHA standards to recommendations of site customized solutions for fall protection applications. We have the necessary in-house disciplines to design, engineer, and fabricate cost effective solutions to your fall protection and bulk loading requirements.

Safe Harbor is a distributor for Emco Wheaton loading arms, swing joints, Dry-Break couplers, adapters, and other quality accessories engineered for productive bulk loading performance.

http://www.sarsreference.com/

SARSReference has information on timeline, virology, transmission, epidemiology, prevention, case definition, diagnostic tests, clinical presentation and diagnosis, SARS treatment, pediatric sars in several languages

http://seafood.ucdavis.edu/

SeafoodNIC is the Seafood Network Information Center and has links to the IFT Seafood Technology Division, Seafood HACCP information, and many points of information. Has a search information.

http://www.sheahanconsulting.com/

Sheahan Sanitation Consulting is the information site of Sheahan Sanitation Consulting which provides cleaning and sanitation related consulting services, as well as comprehensive hygiene training, to the food processing and food service industry. Provided here is more information about who theyare, what services are delivered and how Sheahan can help you achieve the highest level of cleaning and sanitation in your food processing facility or restaurant.

http://skepdic.com/

Skeptic's Dictionary explains and skewers more than 400 frauds, fads, superstitions, and other forms of popular nonsense. Everything from creationism to iridology, the belief that illnesses can be diagnosed by examing the iris of the eye, gets the skeptical treatment.

http://ace.orst.edu/info/nptn/poison.htm

State and Regional Poisoning-Control Centers

http://www.uky.edu/Agriculture/FoodScience/links.html

UK WWW Resources For Food Science and Related Areas has a well organized site with many sites covering FAO site, food law sites, food safety sites, professional societies, quality assurance, and links to major federal agencies.

http://vm.cfsan.fda.gov/label.html

U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition site is focused on food labeling.

http://www.nal.usda.gov/fnic/foodborne/foodborn.htm

U.S.D.A. Foodborne Illness Education Information Center has links, information and a variety of information of use to those in the food industry. Also, a newsletter is available via subscription.

http://www.viatec.com/

Viarec Problem Solving Solutions is a company with single source soutions to corrosion, sanitary and pollution control problems. Viatec provides process and system engineering, service, fabrication, construction and transportation solutions worldwide.

http://www.promolux.com/

Promolux Lighting International make full spectrum fluorescent light bulbs which are very energy efficient and great for natural lighting applications, especially for perishable items. They reduce the growth of bacteria on food and prolong shelf life.

http://www.tulane.edu/~dmsander/garryfavweb.html

All the Virology in the world.

http://www.cfsan.fda.gov/~dms/sproltr.html

Sprouts has food safety information regarding raw and cooked sprouts.

http://www.nal.usda.gov/foodborne/

USDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers.

http://www.vonthorn.com/

Von Thorn Company sells a number of products to degrease and help minimize slipping of ceramic tile floors and vinyl floors. Products, pricing and contact information are available.

http://www.webbersmith.com/

Wade Palmer & Associates are engineers and architects for food processing and distribution, full-service design, capabilities for meat, dairy, and bakery facilities, utilities, process, instrumentation and controls, and material handling systems, planning, studies, and consulting for bakery and snack foods, process safety management, distribution, dairy, meat and poultry, instrumentation and controls

http://www.wga.com/

Western Growers Association was founded in 1926 to provide growers of fresh produce in California and Arizona with support programs that could not be generated by any single grower operating alone. Speaking through the single voice of WGA,growers reap substantial legislative and trade benefits. WGA's insurance programs, health plans, workers' compensation, property and liability insurance and retirement plans. Has links, services, updates on safety, legal, benefit and legislative information.

http://www.foodsafety.gov/

www.FoodSafety.gov is the gateway to U.S. government food safety information. Many links and topics. Is a searchable site.

http://www.foodsafetynews.com/

http://www.foodsafetynews.com/ the international food safety site. Has issues, samples, and contents.

http://business.vsnl.com/whitestar/index.html

Whitestar Pigments & Chemicals and C-Tech Corporation has flame retardants, smoke suppressants, chrome pigments, denaturants for alcohol, denatonium saccharide, denaturants for alcohol and other safety products.

Google Search of food safety, food illness,food pathogens,food diseases.

Dips and Hard Cooked Eggs

Pizza in Refrigerator

sanitationHACCPconcerns

Food service and preparation takes place at many locations. One of the goals of service is to have it both safe and sanitary to the customer and the foodservice personnel. One does not want to end up in the hospital.

Each consumer should practice certain aspects of handling food in the home. The CSIRO has discussed a number of points. This is also discussed within this module. Safe handling in the cupboard, refrigerator, and freezer has been discussed by Extension Service at Kansas State University.

Excerpt from Linda A. Johnson. 2000, May 1. New and stronger infectious diseases a growing global threat. Corvallis Gazette-Times, Corvallis, OR. A5

"The experts cite numberous factors for the emergence - and re-emergence - of deadly germs, including:

increased international travel and shipment of food.
unprecedented population growth cramming people together in unsanitary conditions.
decaying public health infrastructure in many areas.
more people living with immune systems suppressed by AIDS, cqancer, diabetes and organ transplants.
increased use use of antibiotics in people and livestock, which contributes to germs' growing resistance to antibiotics. Potentially deadly staph infections are becoming resistant to even the antibiotic of last choice.

LINKS to Top

http://www.nysaes.cornell.edu/fst/fvc/Venture/venture4_safety.html: Food Safety and You has the article by Worobo, Randy and Olga Padilla-Zakour on Water Activity: Anothr Critical Factor for Safety of Food Products. [Venture, Winter 99, Vol. 1. No. 4]
http://extension.oregonstate.edu/oap/story.php?S_No=131&storyType=oap&page=1: Playing With Food, by Virginia Gewin, Oregon's Agricultural Progress, Summer, 2004, discusses the role of OSU scientists fighting food-borne disease with a collection of natural ingredients.
http://www.haccp-advies.info/blog/: http://www.haccp-advies.info/blog/ HACCP FOOD SAFETY containing numerous article about food safety and all others issues related to food safety

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.
Anonymous. 2000November. Food safety. Food Engineering. 72(11):14.: USDA and industry to investigate irradiation, food safety. Scientists at the research arm of USDA plans to partner with Ion Beam Applications (IBA) to further study irradiation and food safety in order to help guarantee the quality of the U.S. food supply.
Under the five-yhear agreement, the Food safety Research Unit of USDA's Agricultural Research Service (ARS) will use IBA's commercial sterilization and ionization facilities to compare the effectiveness of gamma, electron beam and X-ray sources in controlling food-borne pathogens. IBA has been producing irradiation systems for more than 40 years and treating foods, particularly poultry, seafood, cheese and spices, for more than 15 years.
The USDA-ARS program will also examine how these treatments affect the properties of food such as taste and texture, and how to optimize the benefits of the process. The agreement is the result of growing public concern over food-borne illness and FDA's recent approval of irradiation to eliminate harmful microorganisms from meat.
"As an unbiased governmental research unit, ARS is able to provide the food industry with an unparalleled source of facutal data converning irradiated foods," said Pat Adams, president of IBA's food safety division.
Anonymous. 2000November. Food safety. Food Engineering. 72(11):14.Emerging Microbial Pathogens and Issues in Beef. (Highlighting current issues affecting beef safety and identifying research priorities.) Proceedngs of Beef Safety Symposium . December 3-4, 1997. Chicago, Illinois copyright National cattlemen's Beef Association 1998.: Contents: Woteki (the food safety research agenda - emerging microbial pathogens and issues); Smith DeWaal, C.A., M.P. Doyle, C.W. Hedberg, S. Seward (Panel response); Hogue, A., J. Akkina, F. Angulo, R. Johnson, K. Petersen, P. Saini, and W. Schlosser (Salmonella Typhimurium DT104 Situation Assessment); Stabel (Mycobacterium paratuberculosis and Johne's disease: Mycobacterium paratuberculosis: A re-emerging concern); Wesley, I.V. (Campylobacter and related microorganisms in cattle); Doyle, M.P. (escherichia coli O157:H7); Cliver, D.O. (Viruses, cyclospora and cryptosporidium); Whiting, R.C. & R.L. Buchanan (Risk assessment - its role witin HACCP).
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.
Baumler, A.J., B.M. Hargis, and R.M. Tsolis. 2000January 7. Tracing the origins of Salmonella outbreaks. Science 287: 50.
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. 1999March. HACCP approach to food safety: past, present, and future. Food Testing and Analysis :16.
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.
Deli Employee's Food Safety Practices And How That Affects Our Food Rhonda Chaney, Deportment of Nutrition and Food Management, OSU
Chaney, R. 1999. Consumers Perceptions of Food Safety And How it Affects Microbial Growth In Their food. NFM435. Student Report./Proposal
Chase, M. 1998October 12.Does plastic pose health problems in the Microwave. Wall Street Journal p. B1.
Chase, M. 1996, February 5. Simple hand washing gets new scrutiny for disease control. The Wall Street Journal. p. B1: The resurgence of ingectious disease and their growing resistance to antibiotics are renewing the need for low-tech health practices. Life hand washing.
Obvious? Perhaps. But a rash of reports in the Journal of the American Medical Assocation, Lancet and other medical journals cite studies linking the breakdown of basic hygiene to outbreaks of bacterial and viral illness in hospitals, nursing homes and child-care centers.
Common culprits passed hand-to-hand cause winter colds and flu, gastric upsets and ear infections. Adding danger to this misery index, drug-resistant strains of streptococcus pneumoniae (which cause penumonia), staphylococcus aureus (which causes toxic shock and other infections) and enterococcus (which causes diarrhea) are plaguing hospitals.
Chaney, Rhonda. 1999Spring Quarter. Consumers Perceptions of Food Safety And How It Affects Microbial Growth In Their Food. NFM435, Nutrition and Food Management, Oregon State University.
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.
Clouser, C.S., S. Doores, M.G. Mast and S.J. Knabel. 1998July. The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes. Poultry Science 74: 723.
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.
Diez-Gonzalez, F., T.R. Callaway, M.G. Kozoulis, J.B. Russell. 1998September. Grain feeding and the dissemination of acid-resistant Escherichia coli from cattle. Science 281: 1666.
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.
Emmett, A. 2000January 10. The food safety net: too many holes? The Scientist 14(1): 1.
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.
Fassett, D.W.,. 1973. Oxalates. In Comm on Food Protection, Food & Nutr. Bd., Natl, Research Council: Toxicants Occurring Naturally in Foods. 2nd ed. Washington DC; Natl. Acad. Sci.
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.
Henry, S.H., F.X. Bosch, T.C. Troxell, P.M. Bolger. 1999December 24. Reducing liver cancer - global control of aflatoxin. Science 286: 2453.
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.
Jackson, G.J., C.F. Langford and D.I. Archer. 1991. Control of Salmonellosis and similar foodborne infections. Food Control 2(1): 26-34.: The authors stress that control in the preprocessing and postprocessing stages of food handling willhelp reduce the number of cases of foodborne illness. Control in the preprocessing stage will mean that the farm environment is free of infectious agents during the breeding and growth stage. Control in the post-processing stage will mean that labels will provide consumers with simple and specific instructions. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Jackson, R.J. 1994. One size does not fit all. California Agriculture 48: 13.
Johnson, Linda A. 2000, May 1. New and stronger infectious diseases a growing global threat. Corvallis Gazette-Times, Corvallis, OR. A5
Juneja, V.K., O.P. Snyder, M. Cgnarowicz-Provost. 1994. Influence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef. Journal of Food Protection 57(12): 1063-1067.: Researchers studied the growth of Clostridium perfringens on cooked beef to determine a safe cooling rate. They found that pasteurized cooked beef must be cooled to 7.2 degrees Celsius in 15 hours or less to prevent a Clostridium perfringens foodborne illness. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Kaplan, D.E. 1993. Custard's last stand. Dairy, Food and Environmental Sanitation 13(7): 405-407.: To author, a Registered Sanitarian, argues that custard pies must be refrigerated regardless of vague regulations of some states or use of additives. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Kapperud, G. 1991. Yersinia entrocolitica in food hygiene. Int. J. Food Microbiol. 12: 53.
Kindred, T.P., W.T. Hubbert. 1993. Residue prevention strategies in the United States. Journal American Vet. Med. Association 202: 46.
King, P. 1992December. Implementing a HACCP program. Food Management pp. 54, 56, 58.: Bill Vomvoris, former food service director at Columbia-Presbyterian Medical Center in New York City-who currently is a food service consultant that teaches food service directors and dietitians how to implement a HACCP program in their facilities -- shares his opinions on HACCP. Vomvoris comments on the seven steps USDA has identified for the proper implementation of a HACCP program. Vomvoris believes that every food service operation needs HACCP. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Kneller, P. and T. Bierma. 1990. Food service certification-measuring the effectiveness of a state program. Journal of Environmental health,/b> 52(5): 292-294.: Illinois requires food service workers to take 15 contact hours of classroom training and to pass a state exam to achieve the mandatory certification in food service sanitation. This paper measures the effectiveness of this certification in mcLean County, Illinois. The authors analyzed 483 precertification inspections and 539 postcertification inspection. The results indicated a significant improvement in total inspection scores given by the McLean County Health Department. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Kneller, P.B., R.K. Jayaswal, and L.M. Eils. 1990. Sanitation controls for cold-cup soft drink vending machines. Dairy, Food and Environmental Sanitation 10(8): 409-502.: This article discusses a study that evaluated sanitation problems associated with cold-cup soft drink vending machines-the type of machines used in food service self-serve areas. The authors examined the ability of softdrink syrups to support microbial growth, take risk of contamination through the water sources used and the vending machine itself, and the sanitary quality of the soft drink as the end product. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Kohlross, W. and J.L. Budd. 1992. A recipe to avoid food poisoning. Lodging 18(1): 100-101.: The authors give a broad overview of how hotel restaurants cna eliminate foodborne illnesses and considers HACCP principles. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Kopchick, J.J. 1992. Biotechnology and food safety. Journal American Vet. Association 201: 228.
Kotula, A.W. and N.J. Stern. 1984. The importance of Campylobacter jejuni to the meat industry: A review. Journal Animal Science 58: 1561
Lafayette, J. 1992. Purifying poultry: Dip it or zap it? Restaurant Business 91(17): 40.: Trisodium phosphate-named AvGard-is anew chemical approved by USDA. It can kill Salmonella on chickens 95% of the time at a cost of one cent per chicken. The article discusses AvGard and comapres it to irradiation, a more costly and controversial method of controlling Salmonella. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lee, L.A., J. Taylor, G.P. Carter, et al. 1991. Yersinia enterocolitica O:3: An emerging casue of pediatric gastroenteritis in the United States. Journal Infectious Disease 163: 660.
Liston, J. 1990. Microbial hazards of seafood consumption. Food technology 44(12): 56-62.: The author discusses toxic fish- and shelfish-borne diseases cuased by viruses and bacteria and control measures such as not eating raw, moluscan shellfish and improved disposal of wastes entering our seawaters. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Livingston, G.E. 1990. Foodservice: older than Methuselah. Food Technology 44(7): 54, 56, 58-59.: This article reviews the history of food service and its influence on food technology. It addresses recent technological advances of extended shelflife chilled foods (CapKold, sous vide, and modified atmosphere packaged) and their microbiological risks and emphasizes the need for adequate pasteurization, proper refrigeration, and the presence of factors to prevent Clostridium botulinum germination. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lorenzini, B. 1994, March. Seafood safety reigns at Atlanta fish market. Restaurants & institutions p. 117.: An overview of the state-of-the-art seafood preparation and cooking facility at the Atlanta Fish Market reveals that it is designed to meet the latest HACCP regulations, and the staff is in the process of being HACCP - certified. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lovett, J. 1988April. Isolation and enumeration of Listeria Monocytogenes. Food Technolgoy 42(4): 172.
Lydecker, T. 1991. Clean equipment. FoodService Director 4(4): 113.: this article discusses how to spot problems in the kitchen, the basics of cleaning and preventing accidents, and how managers can train and monitor employees' cleaning duties. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1991. Food safety 101. FoodService Director 4(6): 123.: Although trained workers are essential to maintaining safe food in a operation, challenges to successful training include different times for shifts, high employee turnover, and a workforce that is similiterate or speaks little English. marriott successfully sues videos, along with other sanitation training materials. Posters, manuals, and other written materials can be used to reinforce training. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1991. How self-inspection flies. FoodService Director 4(7): 87.: This article tells how airline catering companies have adopted HACCP principles into their mangaement training programs and employee practices. It also argues why every food service operation should adopt a HACCP food safety program and gives seven guidelines for operators to use to develop their own program. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1991. Safe salads. FoodService Director 4(3): 126.: The author gives guidelines for reducing the risk of foodborne illness cuased by salad bars and recommends selecting lower-risk items, last-minute handling, careful preparatory procedures, adhering to time-temperature rules, and selecting equipment that is easily cleaned. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. A 5-point plan for: Squeaky-clean storerooms. FoodService Director 5(7): 138: Food Service Director Richard H. Weber presents his 5-point plan for maintaining a clean dry-goods storeroom. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. Budget doubles to $40.5 million: Seafood inspections jump. FoodService Director 5(10): 166.: This article defines organolpetic and microbiological testing-two methods used to evaluate the quality of seafood. it also reports on the efforts of the Food and Drug Administration's Officew of Seafood. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. Grime fighters. FoodService Director,/b> 5(12): 123.: This article addresses optimum dishwasher temperatures and sanitizers among its suggestions on how to keep food contact surfaces clean. it lists three tips for preventing bacteria buildup and cross-contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. how safe and accurate depends on the thermometer. Taking food temperatures. Foodservice Director 166.: The author addresses bimetal and thermocouple thermometers. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. How to lower liability risks. Donated foods. Foodservice Director 5(9): 174.: More and more food service operators are donating leftover food to needy food programs. This article provides useful information to food service managers contemplating donating food. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. Serving Seniors-time/temperature conrols keep food hot-and safe-even when it's delivered to hte home. FoodService Director 5(2): 134.: This article presents in detail time-temprature controls used at nutrition sites for the elderly in Westchester County, New York. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1992. When looks can fool you: Produce safety. FoodService Director 5(2): 134.: Lydecker includes a seven-item, true-false produce safety quiz, and industry experts provide a few pointers on buying and cleaning produce. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Cook chill skills. FoodService Director 6(7): 168.: Foodservice professionals receive seven safety pointers for using a cook-chill system. Examples from Sarasota memorial hospital, Florida, and Norfolk, Virginia. Public schools are provided. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Cross-out contamination. FoodService Director 6(9): 172.: This article discusses the materials developed by the dietary services managers of the Hillhaven Corporation. Tacoma, Washington. Their sanitation manual devotes an entire unit to the complexities of cross-contamination.Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Do-It-Yourself Inspections. FoodService Director 6(2): 6.: Frequent and unannounced self-inspections conducted at Los lunas Hospital and Training School in New Mexico and The Franklin Institute in Philadelphia aid in maintaining good sanitation practices. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Features that score high on cleanability scale: Clean dining-by design. FoodService Director 6(5): 178.: Designer Paul hysen of the Hysen Group, Livonia, Michigan, offers suggestions for keeping hot foods hot, cold foods, and serving areas clean. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. HACCP no longer overlooked and misunderstood: making food safety manageable. FoodService Director 6(8): 174.: This article focuses on integrating HACCP in total quality management. it emphasizes how to simplify HACCP, by decreasing the number of critical control points in a recipe. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. How to score high in sanitation. FoodService Director 6(6): 156.: Thirteen customer turn-offs are listed that may not threaten food safety, but may convince the customer that the facility is unclean. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. It's the safest food policy: Keep sick workers out of the kitchen. FoodService Director 6(4): 156.: Food handlers with a communicable disease, such as a cold or flu, violate health codes and should be kept out of the kitchen. This article presents a few practical tips for managers who want to prevent sick employees from working. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Motivating F/S workers to wash their hands. FoodService Director 6(1): 148.: This article includes instruction on hte why, when, and how to properly wash hands. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Taking a closer look at the research: Sanitary cutting boards. FoodService Director 6(5): 180.: The author presents arguements against a study completed at the University of Wisconsin at Madison that suggested wooden cutting boards may be safer than polyacrylic, polyethylene, polypropylene, and polystyrene cutting boards. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Lydecker, T. 1993. Where to go for the latest on food safety: Fighting information overflow. FoodService Director 6(12): 136.: Food service operators and employees will benefit from lydecker's tips for selecting and using food safety resources and the list of six food safety sources included in the article. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Manning, C.K. 1991. A comparative study of bimetal and digital thermometers. Journal of the American Dietetic Association 91(3): 349-351.: The author compares the effectiveness of bimetal and digital thermometers in food service quality control. The results indicated that hand-held digital thermometers were inappropriate for food service because of their cost ($200), measuring range, and size. The pocket digital thermometer had a quicker response time and cleaarer temperature display than the bimetal thermometer, but it cost more ($34 versus $12). Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, P. 1990,January8. Foodborne disease threatens industry. Nation's Restaurant news,/b> pp. 27, 30.: Food safety is a major issue facing restaurateurs. Improper hand washing causes an estimated one-fourth of all foodborne illnesses, with the majority dealing with improper heating, cooling, and storage temepratures. Today's problems include the low priority paid to sanitation standards, inadequate training and turnover, and worker absentmindedness. Food service managers should set an example of good personal hygiene to effectively control problems and set lower temperatures for refrigeration from 45 to 40 degrees. However, the National Restaurant Association opposes these lower refrigeration temperatures because 5 degrees does not lower the rate of pathogen growth. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, P. 1991, July. Hazard control. Restaurant Business p. 256.: This article describes the steps necessary for setting up a HACCP program for food safety and discusses why it is important to adopt this system-rather than focusing on the traditional approach-in order to prevent foodborne illness outbreaks. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, P. 1991August. Managerial changes. Restaurant Business p. 172.: This article deals with teamwork and using all available resources to ensure a safe dining experience for patrons. It also discusses the new skills that managers need today and in the future to provide safe food. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, R. 1993. Jack in the Box admits temperature rule error. Nation's Restaurant News 27(9): 3, 54.: The author reports that officials at jack in the Box ignored a Washigton state health department requirment to raise the minimum cooking temperatures for hamburger to 155 degrees, which could have prevented the E. coli outbreak. A board of directors committee is investigating why Jack in the Box ignored the rule and what disciplinary action should be granted to those found negligent. promotional efforts to win back estranged customers are also discussed. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, R. 1993. Tainted mayo blamed in Sizzler E. coli cases. Nation's Restaurant News 27(16): 3, 61.: The author reports that the E. coli outbreak at Sizzler was probably cuased when mayonnaise was contaminated by meat infected with the bacteria during transport, storage, or handling. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, R. 1994. After Espy: USDA reforms still seen as being on track. Nation's Restaurant News 28(41): 1,4.: this article summarizes the wrongdoings of former Agriculture Secretary Mike Espy. USDA plans to continue to develop stricter food safety regulations in order to reduce the number of foodborne illnesses. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, R. & Staff. 1993. Push for safety: A quiet crusade. Nation's Restaurant News 27(25): 1,75.: Many food service operators have made changes since the E. coli outbreak that occurred at jack in the Box. This article reports about the changes made by Jack in the Box, Blimpie's, Rally's, Burger King, and others. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, R. & Staff. 1993. Safe at the plate? Food fears persist. Nation's Restaurant news 27(21): 1,164.: This article focuses on the impact increasing consumer concerns about eating in restaurants is having on the food service industry. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Martin, S.A. and D.W. Anderson. 2000. HACCP adoption in the U.S. food industry. Cereal Foods World 45(4): 152.
McCapes, R.H., B.I. Osburn, H. Riemann. 1991. Safety of foods of animal origin: model for elimination of Salmonella contamination of turkey meat. Journal American Vet. Med. Assn. 199: 875.
McIntyre, C.R. 1991. Hazard analysis critical control point (HACCP) indentification. Dairy, Food and Environmental Sanitation 11(7): 357-58.: This article discusses how HACCP can be modified to fit the various segments of the food industry-particularly processing and retail-such as food service. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Mehta, A. and S.R. Taini. 1994. An evaluation of the microbiological safety of reduced-fat cheddar-like cheese. Journal of Food Protection 57(9): 776-779.: This study evaluated the behavior of Listeria monocytogenes and Salmonella during the manufacture and aging of reduced-fat Cheddar cheese. It found that the population of Listeria monocytogenes in the reduced-fat cheese declined at the same rate during the aging process as the control cheese. The Salmonella population decreased at a faster rate in the reduced-fat cheese than in the control cheese during the aging process. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Mermelstein, N.H. 1993. controlling E. Coli 0157:H7 in meat. Food Technology 47(4): 90-91.: Mermelstein addresses the detection, recommendations, current and future inspection procedures, and the educating of the consumer about E. Coli. The author makes reference to the 475 people who became ill after eating hamburgers contaminated with E. Coli at jack in the Box restaurants. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Metts, A. and V. Rodman. 1993. Improving inspection scores through training/certification of foodservice workers. Dairy, Food and Environmental Sanitation 13(8): 450-453.: the authors identify and discuss seven major functions necessary for successful food service workers training/certification programs and suggest how to develop and implement a program. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Microbiology and Food Safety Committee of the National Food Processors Association. 1993June. Implementation of HACCP in a food processing plant. Journal of Food Protection 56: 548-554.
Microbiology and Food Safety Committee of the National Food Processors Association. 1991. Good laboratory practices-food microbiology laboratories. Dairy, Food and Environmental Sanitation 11(12): 716-720.: The Microbiology and Food Safety Committee of the National Food Processors Association presents guidelines in the areas of personnel, facilities, equipment, operations, and records for minimal acceptable practice for food microbiology laboratories. The article includes a helpful "yes" or "no" response checklist. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Morris, W. 1992. Airborne cholera incident stuns catering industry. Airline, Ship & Catering Onboard Services 24(4): 1, 5, 7.: Sixty-five people on Aerolineas Argentinas Flight 386 from Lima, Peru, to Los Angeles, California, became ill with cholera. The meal consisted of vegetable puree, ham, meat or chicken shis kebab, and apple pastry that was supplied by a Lima caterer. A cuaase had not been determined at the time the article was written. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Mossel, D.A.A. and D.M. Drake. 1990. Processing food for safety and reassuring the consumer. Food Technology 44(12): 63-67.: The authors describe a "longitudinal integration of safety assurance" model for preventing foodborne illness, which includes the more frequently discussed HACCP concept. They emphasize the need for communicating with the public about risks. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Multimstate outbreak of Salmonella poona infections - United States and Canada. 1991. Morbidity and Mortality Weekly Report 40(32) 549-52.: This case study describes the illnesses caused by an outbreak of Salmonella poona traced to fresh cantaloupe and gives data on its occurrence and detection. Other strains of Salmonella are also discussed, as well as control measures to prevent salmonellosis. Excerpted from 1995. School Food Service Research Review 19(2): 88.
National Advisory Committee on Microbiological Criteria for Foods. 1994. Campylobacter jejun/coli. Journal of Food Protection 57(12): 1101-1121.: This article presents a complete report on the ecology, epidemiology, and pathogenesis of campylobacters and recommends control strategies and research needs. Two fact sheets are included: "Facts About Campylobacter for Retail Food, Food Service and Regulatory Agency personnel" and "Factors for Consumers About Campylobactaer jejuni". Excerpted from 1995. School Food Service Research Review 19(2): 88.
Notermans, S., J. DuFrenne, B.m. Lund. 1990. botulism risk of refrigerated, processed foods of extended durability. Journal of Food Protection 53(12): 10291024.: This authors examined the risk of survival of spores of nonproteolytic strains of Clostridium botulinum during heat processing and the ability of these strains to grow and form toxins at low temperatures. They also investigated the inactivation of toxins during heating prior to consumption. They concluded that foods of this nature need to be stored at less than 3 degrees Celsius (38 degrees Fahrenheit) to adequately control the risk of botulism, and storage times need to be limited. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Oblinger, J.L. (A Scientific Status Summary). 1988April. Bacteria associated with foodborne diseases. Food Technology 42(4): 181.
Oleck, J. 1993. Well done? Politics and food safety don't always mix. Restaurant Business 92(13): 56-59, 62-64.: This article raises questions about the new Food and Drug Administration Food Code and the lack of uniformity concerning the interpretation of food safety standards. The author cites examples that support the conflict between policy and practically. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Oleck, J. 1994. Is the apple shined? Restaurant Business 93(13): 86,92.: This article discusses anti-bribery measures instituted in New York City after 43 health inspectors were arrested for accepting bribes from restaurateurs in 1988. New York City health inspectors are now better educated and trained., their rotation visits in the same restaurant are less frequent, and have their evaluations periodically confirmed by their supervisors. Newspapers no longer list the restaurants that violate health codes, in order to decrease the temptations for inspectors to threaten restaurant operators with false violations if they do not pay. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Ollinger-Snyder, P. and M.E. Matthews. 1994. Food safety issues: Press reports heighten consumer awareness of microbiological safety. Dairy, Food and Environmental Sanitation 14(10): 580-589.: Consumers are becoming mroe aware of the microbiolgoical safety of food and water. The authors found 206 articles regarding the safety of food and water in nine national newspapers beatween january 1990 and December 1993. The date, title, and source of each article is listed. The authors discuss factors that contribute to outbreaks of foodborne illness and preventive measures. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Osburn, B.I. 1994. Safeguarding food quality: A national priority. California Agriculture 48: 7.
Otto, G.F. and E. Abrams. 1939. Quantitative studies on the effect of heat on trichina (Trichinella Spiralis) larvae. American Journal of Hygiene : 115.
O'Sullivan, T. 1992. High quality utilities in the food and beverage industry. Dairy, Food and Environmental Sanitation 12(4): 216-219.: This article discusses filtration to rlemove microorganisms and other unwanted materials from water, air, and steam. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Otto, G.F. and E. Abrams. 1939. Quantitative studies on the effect of heat on trichina (Trichinella Spiralis) larvae. American Journal of Hygiene : 115.
Pariza, M.W. 1992. Foods of new biotechnology vs traditional products. Microbiological aspects. Food Technology 46(3): 100-102.: The author explroes the microbiological safety of new and traditional foods, factors involved in determining the safety of foods, and the prospects for future use of biotechnology. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Patterson, P. 1991. Receiving is the front line of food-quality control. nation's Restaurant News 25(16): 19, 31.: The author discusses the food service receiving function and its overall importance to food safety and quality. He also discusses employee training for receiving foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Pavia, A.T., R.V. Tauxe. 1991. Salmonellosis: Nontyphoidal. IN: Evans, A.S., P.S. Brachman, eds. Bacterial infections in humans: epidemiology and control. 2nd ed. New York: Plenum Medical Book Company, p. 573-91.
Phebus, R.K., F.A. Draughton, J.R. Mount. 1991. Survival of Campylobacter jejuni in modified atmosphere packaged turkey roll. Journal Food Protection 54: 194.
Pisciella, J.A. 1991. Overcoming the barriers to HACCP in restaurants. Food Protection Inside Report July/August, 2A.: The author identifies the two major obstacles to using the HACCP approach to public health inspections in commercial kitchens. HACCP inspections take too much time, and sanitarians do not have the basic knowledge of microbiology needed for HACCP. The article offers solutions to overcome both barriers. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Patterson, P. 1993. Clean it or close it: Business demands strong sanitary focus. Nation's Restaurant News 27(9): 44.: Patterson defines cleaning agents, such as detergents, solvents, degreasers, abrasives, and oven cleaners and explains when and how to use them. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Pennisi, E. 1999February. First food-borne pathogen sequenced. Science 283: 1243.
Perry, C. (LA Times-Washington Post Service). 2000,January 25. Molds play key role in Asian cuisine. Oregonian. FoodDay FD9.: Verbatium Copy: Europe happily cultures cheeses (and to a lesser degree sausages) with mold, but otherwise it's rather opposed to seeing furry little spots grow on its food. East Asia is not so squeamish.
Take sufu, sometimes called Chinese cheese, which is tofu inoculated with the prettily named Actinomucor elegans and fermented three to seven days, then aged in a mixture of brine and wine 40 to 60 days.
Another product cultured with A. elegans is mentauza, the solids from soybean milk pressed into cakes and fermented 10 to 15 days. Chifan is basically a sort of sufu fermented with a different mold for a week and then aged in wine for a year.
Fermented minchin is wheat gluten rotted with a whole bunch of molds (Paecilomyces, Aspergillus, Cladosporum, Fusarium, Syn cephalostrum, Penicillium and Triochethecium) for a coupld of weeks, then salted and aged two weeks longer and finally cut into strips and used as a condiment.
Ang-khak, also known as benikoji or Chinese red rice, is used as a food coloring for fish, cheese and wine in China and the Philippines. It's made by allowing Monascus purpureus, a pigment-producing fungus, to grow on rice kernels for three months. On Taiwan, it colors a reddish local rice drink named anchu.
The Indonesian product ontjom has its own special mold, Neurospora sitophila. It comes in cakes like the soy product tempeh, but it's made from the "press cake" left over after oil is extracted from peanuts. Fried ontjom is said to taste like mincemeat. To serve, sprinkle with sugar and salt and cover with ginger sauce.
Pomeroy, B.S., K.V. Nagaraja, T. Ausherman, et al. 1989. Studies on the feasibility of producing Salmonella-free turkeys. Avian Diseases 33:1.
Potter, M.E. 1992. The changing face of foodborne disease. Journal American Vet. Med. Assn. 201: 250.
Ransom, B>H. 1919August. Effects of heat on trichinae. Journal of Agricultural Research 17(5): 201.
Reed, G.H. 1992. Sanitization in food service establishments. Dairy, Food and Environmental Sanitation 12(9): 566-567.: The author discusses hot water and chemical sanitatization as well as concentrations, temperatures, coorosiveness, skin irritations, and costs for the three chemicals approved for food service establishments (chlorine, iodine, and quats). The article also addresses the use of wiping cloths. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1993. Foodborne illness (Part I)-Staphylococcal ("Staph") food poisoning. Dairy, Food and Environmental Sanitation 13(11): 642.: Reed gives an overview of the Staphylococcus aureus bacteria with six practical principles for controlling contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1993. Foodborne illness (part 3) - Clostridium perfringens gastroenteritis. Dairy, Food and Environmental Sanitation,/b> 14(1): 16-17.: The definition, foods involved, symptoms of the disease, conditions for an outbreak, and control measures of Clostridium perfringens are discussed. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 4) - Bacillus cereus gastroenteritis. Dairy, Food and Environemtnal Sanitation 14(2): 87.: This article prfesents a brief but complete overview of Bacillus cereus and lists measures to reduce the threat of illness by Bacillus cereus and specifics for handling cooked rice. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 5)- foodborne campylobacteriosis. Dairy, Food and Environmental Sanitation 14(3): 161-162.: The author provides an overview of the bactaerium Campylobactaer jejuni. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 6)-Vibrios. Dairy, Food and Environmental Sanitation 14(4): 210-211.: The bacterias vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae are described. The foodborne illnesses associated with them are primarily transmitted through the consumption of raw or undercooked seafoods. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.h. 1994. Foodborne illness (part 7)-Clostridium botulinum. Dairy, Food and Environmental Sanitation 14(5): 268-269.: Outbreaks involving Clostridium botulinum bacteria mostly occur in homecanned vegetables and fruits and less frequently in commercially processed foods, such as tuna, smoked fish, mushrooms, soup, and garlic. The author describes the conditions that favor both the growth and control measures of Clostridium botulinum. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 8)-Escherichia coli. Dairy, Food and Environmental Sanitation 14(6): 329-330.: Four subgroups of diarrheal E. coli are identified and examined. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 9)-viruses. Dairy, Food and Environmental Sanitation 14(7): 383-384.: The author discusses hepatitis A and the Norwalk and Norwalk-like viruses. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 10)-Listeria monocytogenes. Dairy, Food and Environmental Sanitation 14(8): 482-483.: Reed provides an overview of Listeria monocytogenes, recently identified as a cause of foodborne illness. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1994. Foodborne illness (part 11)-Yersiniosis. Dairy, Food and Environmental sanitation 14(9): 536.: The article discusses Yersinia enterocolittica, identified as a foodborne pathogen in the mid-1970s. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, g.H. 1994. Foodborne illness (part 12)-Shigellosis. Dairy, Food and Environmental Sanitation 14(10: 591: The author reviews Shigella bacteria, a highly infectious organism that is commonly transmitted by asymptomatic carriers. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Reed, G.H. 1993. Safe handling of potentially hazardous foods (PHF)-a checklist. Dairy, Food and Environmental Sanitation 13(4): 208-209.: Reed provides a 23-item checklist to use as a handling guide with potentially hazardous foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Restaino, L. and C.E. Wind. 1990. Antimicrobial effectiveness of hand washing for food establishments. Dairy, Food and Environmental Sanitation 10(3): 136-141.: This article reviews the physiology of the skin, the factors that allow the growth of microorganisms, and how hand soaps affect their growth. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Rhodehamel, E.J. 1992. FDA's concern with sous vide processing. Food Technology,/b> 46(12): 73-76.: The author discusses the advantages and concerns regarding sous vide foods and makes recommendations to ensure the safety of sous vide products. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Rhodes, M.E. 1991. Educating professionals and consumers about extended shelf-life refrigerated foods. Food Technology 45(4): 162, 164.: The National Adivsory Committee on Microbiological Criteria for Foods sent recommendations to federal, state, and local agencies. Regulatory officials, industry personnel, health professionals, and consumers need to be educated about food safety and include the proper handling of new generation foods. The committee recommended that food safety education begin in public and private shcool systems and encouraged uniform labeling on perishable items. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Richards, M.S., M. Rittman, T.T. Gilbert, S.M. Opal, B.A. DeBuono, R.J. Neill, and P. Gemski. 1993. Investigation of a Staphyloccal food poisoning outbreak in a centralized shcool lunch program. Public Health Reports 108(6): 765-771.: One hundred elementary school children became ill after eating ham contaminated by a food handler who tested positive for Staphylococcus aureus. the central kitchen also held hte ham for a minimum of 15 hours in the danger zone and inadequately reheated it. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Rico-Munoz, E. and P.M. Davidson. 1983. Effect of corn oil and casein on the antimicrobial activity of phenolic antioxidants. Journal Food Science 48(4): 1284-1288.
Riell, H. 1994. How to stamp them out, where to look: Pests in the kitchen. FoodService Director 7(10:153.: The author gives tips for how to check for and minimize the presence of pests in food service operations and also lists the questions to ask about a pest control service. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Riell, H. 1994. What operators need to know: Where HACCP's heading next. FoodService Director 7(9: 174.: This article is a broad overview of changes that may take place in the food service industry in the near future due to HACCP implementation. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Romeo, P. 1992. nothing to "yoke" about: N.J. reconsiders ban on undercooked eggs. Nation's Restaurant News 26(4): 1, 4.: This article reports on the controversy over new jersey's ban on undercooked, sunnyside up, soft-boiled, or scrambled eggs that are not always heated to 140 degrees. Egg-handling regulations in Neew jersey also forbid the use of raw, unpasteurized eggs in ready-to-eat foods, such as Caesar salads and hollandaise sauce, and restaurants can be fined up to $100 for violations. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Rosenblum, L.S., I.R. Mirkin, D.T. Allen, et al. 1990. A multifocal outbreak of hepatitis traced to commercially distributed lettuce. American Journal Public Health 80: 1075.
Russell, Jeremy. 1999September 20. E. coli O157:H7 Outbreaks. Lean Trimmings National Meat Association
Ryan, C.A., M.K. Nickels, N.T. Hargrett-Bean. et al. 1987. Massive outbreak of antimicrobial-resistant Salmonellosis traced to pasteurized milk. Journal American Vet. Med. Assn. 258: 3269.
Saguy, I. 1992. Simulated growth of Listeria monocytogens in refrigerated foods stored at variable temperatures. Food Technology 46(3): 69-71.: The author simulated several possible distribution and storage scenarios mathematically to determine the potential growth of Listeria monocytogenes in ready-to-eat, minimally processed foods. The results demonstrated the need for controlling storage temperatures throughout the products' life cycles. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Sawyer, C.A. 1991. Safety issues related to use of take-out food. Journal of Foodservice Systems 6(1)L41-59.: Sawyer discusses issues related to consumer handling of fresh prepared, take-out food in convenience stores (c-stores). Two food safety problems encourntered by c-sotres are the use of microwave ovens for reheating food and lack of employee and consumer training in food safety. Sawyer suggests pretraining employees, consumer education on food labeling and posters, andupdated federal regulations to reflect the needs of retail operators who use cook/chill or assembly serve systems with take-out or self-service. Federal regulations could include requirments of sell-by dates on labels, handling instructions, and health inspection regulations. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Schaffner, D.W. 1991. Foodservice Sanitation Training Materials. Food technology 45(9): 74, 76.: Schaffner provides food safety education materials and programs used by USDA Cooperative Extension personnel in a 214-item database. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Schuchat, A., B. Swaminathan, C.F. Broome. 1991. Epidemiology of human listeriosis. Clin. Microbiol. Rev. 4: 1154.
Sen, S. 1991. A comparison of traditional inspection, HACCP, S.A.F.E. and SCAP in a Chinese style restaurant. Dairy, Food and Environemntal Sanitation 11(12): 710-715.: the article examines the advantages and disadvantages of the Traditional Snapshot Inspection, HACCP, S.A.F.E. and Self Care Action Program (SCAP) to monitoring a food service establishment. The author observed fried rice that included five potentially hazardous foods (shrimp, pork, beef, chicken, and canned lobster) using the four approaches. The study concluded that SCAP was the most comprehensive approach because it includes the customer's health and well-being. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Sen, S. 1991. The role of the food servic eoperator in primary health care at the food consumption point. Dairy, Food and Environmental Sanitation 11(5): 250-255.: Sen details the role of the food service operator in implementing the Self Care Action Program (SCAP) to protect and promote the helath of the customer. The preventive (food safety issues), promotive (behavioral and educational activities), therapeutic (clinical) and rehabilitative needs of the customer become the responsibility of the operator. SCAP includes customer surveys, menu flexibility, information, dissemination, and evaluation procedures. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Shineman, T.l. and M.A. Harrison. 1994. Growth of Listeria monocytogenes on different muscle tissues. Journal of Food Protection 57(12): 1057-1062.: The researchers studied the growth of Listeria monocytogenes on raw and cooked beef, chicken, catfish, and shrimp. They inoculated the samples with Listeria monocytogenes and stored them at 4 degrees Celsius for 11 days. The raw and cooked catfish and shrimp showed significantly greater growth of Listeria monocytogenes than the beef or chicken. The difference in the pH of the muscle tissues of the samples partially influenced the growth rate. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Slaten, D.D., r.I. Oropeza, S.B. Werner. 1992. An outbreak of Bacillus cereus food poisoning - are caterers supervised sufficiently? Public health Reports 197(4): 477-480.: Cornish game hens served at a wedding reciption in Napa, California, caused 140 guests to become ill with Bacillus cereus gastroenteritis. Food handling and temperature control errors were deemed the probable cause. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Small, D.M., C. Oliva, and A. Tercyak. 1991January 10. Chemistry in the kitchen. Making Ground Meat More Healthful. The New England Journal of Medicine. 324: 73.
Smith, J.L. 1993. Documented outbreaks of toxoplasmosis: Transmission of toxoplasma gondii to humans. Journal of Food Protection 56: 630.
Snelling, A.m., K.G. Kerr, and J. Heritage. 1991. The survival of Listeria monocytogenes on fingertips and factors affecting elimination of the organism b y hand washing and disinfection. Journal of Food Protection,/b> 45(5): 343-348.: This study investigated the length of time that Listeria monocytogenes survived after being applied to human hands. The results show the pathogen lived for up to 5 hours and, on average, survived 60 minutes. The researchers also discovered that no natural oils or other components of the skin, including other microorganisms such as Staphylococci, affected the survival rate. Fingertips that had been washed and disinfected still had microbial contamination. These observations could have serious implications for the retail food industry. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1990. Food safety 2000: Applying HACCP for food safety assurance in the 21st century. Dairy, Food and Environmental Sanitation 10(4): 197-204.: This article addresses food safety and quality from a systems perspective with inputs, processes, and outputs. The author stresses that the food handler, not government regulation, is responsible for food safety. HACCP principles must be applied to all aspects of the food system from grower, to server, to consumer. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, o.P. 1991. Food safety technical standards workshop report. journal of Foodservice Systems 6(2):107-139.: The Food Safety Technical Standards Workshop addressed the need for scientific supporting data for food safety standards. The workshop developed standards fo0r receiving raw foods, preparing food (e.g. clean as you go), cooking and cooling of potentially hazardous foods, storing or refrigeration of prepared foods, and reheating of cooked foods based on scientific research. The author discusses recommendations for commercial and retail operators.Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1991. HACCP in the retail food industry. Dairy, Food and Environmental sanitation 11(2): 73-81.: this article defines the HACCP process, gives its history, and outlines the seven operational steps involved in a HACCP plan. It also discusses the pasteurization process and processing of refrigerated foods using the HACCP controls. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP- an industry food safety self-control program-- part I. Dairy, Food and Environmental Sanitation 12(1): 26-27.: This column explroes the origina nad history of HACCP, the FDA and USDA implementation of HACCP, USDA hazard control and FDA hazard control. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program - part II. Dairy, Food and Environmental Sanitation 12(3): 84-86.: Snyder critiques USDA and TITM's HACCP principles and assesses the System for HACCP-Based Food Safety Assurance. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, o.P. 1992. HACCP-an industry food safety self-control program-partIII. Dairy, Food and Environmental Sanitation,/b> 12(3): 164-167.: In this article, Snyder identifies the critical control points in the sequence of illness, disease, and injury causation. the author presents a table of several types of bacteria, viruses, and chemicals with the estimated number of microorganisms that make normally healthy people ill. The Food product patogen Contamination table lists the percent that food products such as raw poultry, raw pork, raw beef, raw shelfish, raw milk, raw vegetables, and raw rice are contaminated with specific bacteria. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP - an industry food safety self-control program - part IV. Dairy, Food and Environmental Sanitation 12(4): 230-232.: The number of foodbornbe illness cases and deaths in the United States per year is estimated at 24,7779,020 cases and 15,990 deaths. The author declares that the safety of food in the United States is a national disgrace. Currently, the person who prepares the food has primary control but food growers and processors need to be responsible for controlling contaminates. The goal is zero risk of foodborne illness, a realistic goal with proper education. This article includes criteria for a food to become hazardous. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part V. dairy, Food and Environmental Sanitation 12(5): 291-295.: When designing a food microbiological control process, important pathogens must be considered. This article charts and discusses the optimal times and temperatures for bacterial growth. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program- part VI. Dairy, food and Environmental Sanitation,/b> 12(5): 362-265.: The author discusses the personal hygiene of food handlers and provides an 8-step hand washing process. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part VII. Dairy, Food and Environmental Sanitation,/b> 12(9): 574-577.: this article discusses kitchens and equipment designed to reduce the risk of contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part IX. Determining the thermal lethality of a process. Dairy, Food and Environmental Sanitation 12(10): 628-630.: In this article, Snyder addresses the destruction of Salmonella, the heating and cooling curve for a vacuum-packed chicken bfreast, and pasteurization and storage stability of hamburger broth. The author also explains the reasons why immune-compromised people should not eat foods heated to less than 150 degrees fahrenheit. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP - an industry food safety self-control program-part X. Derived overall microbiological staqndards for chilled food processes. Dairy, Food and Environmental Sanitation 12(11): 687-688.: The author presents standards for pasteurized-chilled foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part XI. Food system supplier quality assurance-HACCP certification criteria. Dairy, Food and Environmental Sanitation,/b> 12(12): 756-758.: The author details the components of an effective HACCP management program and lists the certificaiton criteria for a quality assurance wholesale or retail food operation. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part XII. Food processes and controls. Dairy, Food and Environmental Sanitation 12(13): 820-823.: this article considers seven recipe processes in terms of microbiological control (thick foods; thin foods; sauces and brews; fruits, vegetables, and starches; breads and batters; cold food combinations; and hot food combinations) and presents USDA - specified and HACCp-chilled food processes. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1993. HACCP-an industry food safety self-control program- part XII. Food processes and controls,l cont. Dairy, Food and Environmental Sanitation,/b> 13(1): 27-29.: HACCP recipes differ from most other recipes because they include critical control measures (such as time, temperature and pH) in each step. This article discusses how to write and use a HACCP recipe. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1993. HAZCON-based total quality management - hazard and quality-assured recipe development for chilled, stored foods (part XV). Dairy, Food and Environmental Sanitation 13(7): 417-419.: The author explains how to develop a recipe process for a chilled food system that meets minimum safety standards and customer needs and expectations. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1993. HAZCON-based total quality management - hazard and quality-assured recipe development for chilled, stored foods (part XV) cont. Dairy, Food and Environmental Sanitation 13(8): 473-475.: This article continues the discussion on developing a recipe process for a chilled food system. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. 1994. HAZCON-based total quality management-regulatory inspection HACCP versus food operation self-control HACCP-Part 1. Dairy, Food and Environmental Sanitation 14(10): 592-595.: This author points out problems with the current government HACCP concept as documented by the National Advisory Committee on Microbiological Criteria for Foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, Peter and Merle D. Pierson. HACCP-based safety and quality assured pasteurized-chilled food systems. National Advisory Committee on Microbiological Criteria for Foods. Adopted March 20, 1992. Presented by G. Peter Healy Aladdin Syntergetics, Inc.
Snyder, O.P. and D.M. Poland. 1990. America's "safe" food. Dairy, Food and Environmental Sanitation 10(12): 719-724: This article explains the implications of pathogens in food and describes the critical problems in foods that are responsible for illnesses. Salmonella, Escherichia coli, campylobacter jejuni, Listeria monocytogenes, Yersinia enterocolitica, Shigella, and Vibrios are detailed. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Snyder, O.P. and D.M. Poland. 1991. America's "safe" food part 2. Dairy, Food and Environmental Sanitation 11(1): 14-20.: This article desccribes Aeromonas Hydrophila, Hepatitis A virus, Norwalk virus, Toxoplasma gondii, Trichinella spiralis, Taenia, Anaskis spp., Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Solberg, M., J.J.; Buckalew, C.m. Chen, D.W. Schaffner, K. O'Neill, J. McDowell, L.S. Post and M. Broderck. 1990. Microbiolgoical safety assurance system for foodservice facilities. Food Technology 44(12): 68, 70-73.: Rutgers University has used the microbiolocial safety assurance system of food service operations for the past 17 years. The system assumes that microbiological testing is an essential complement to sensory inspection of facilities, that microbial indices are useful in evaluating food process and preparation procedures, and that upper control or warming limits can be established to provide a margin of safety and quality to allow correction without hazard or disatisfaction. The system incorporates surface, food audit, and laundry testing and costs about 1.5 centts per meal served.Excerpted from 1995. School Food Service Research Review 19(2): 88.
Solomon, H., E.J. Rhodehamel, and D.A. Kautter. 1994. Growth and toxin production by Clostridium botulinum in sliced raw potatoes under vacuum with and without sulfite. Journal of Food Protection 57(10): 878-881.: The researchers inoculated fresh potatoes with and without sulfite with Clostridium botulinum type A or B spores. They vacuum sealed and incubated the potatoes at room temperature. On days 0, 3,4,5, and 6 the researchers tested for toxicity. Both types of potatoes inoculated with type A spores became toxic after three and four days, respectively. However, the potatoes treated with sulfite appeared acceptable through day 6. Untreated potatoes inoculated with type B spores appeared unacceptable and became toxic on day 3. Treated potatoes inoculated with type B spores appeared acceptable but became toxic on day 5.Excerpted from 1995. School Food Service Research Review 19(2): 88.
Speer, S.C. and B.E. Kane. 1990. Certification for food service managers. A survey of current opinion. Journal of Food Protection 53(3): 269-274.: Researchers mailed a survey to 50 state directors to determine their opinions about certification as a tool for improving food protection practices. The directors reported that they would like to see either a mandatory or voluntary certification program because certification programs improve food safety. Problems with certification include motivating managers and food handlers to change their practices after they have been trained and certified, finding financial resources for the programs, conducting programs in rural states, locating qualified instructors, and carrying over knowledge received in one state to applications in another state. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Staff. 1993. Food and environmental hazards to health-foodborne disease outbreaks-a 10-year review (1983-1992) of California data. Dairy, Food and Environmental Sanitation 13(5): 286-287.: this article presents foodborne disease outbreak data from the California Department of Health Services, Division of Communicable Disease Control, Office of Statistics and Surveillance. Eighty-three percent of 324 reported foodborne disease outbreaks were caused by bacterial pathogens and resulted in 9,824 cases of illness and 44 deaths. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Staff. 1994. Espy's last major act: USDA to begin widespread tests for E. coli in raw ground beef. FoodService Director 7(11): 32.: USDA;s Food Safety and Inspection Service will begin target sampling raw ground beef for E. coli at meat process plants, retail stores, and restaurants. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Staff, 1994. In the kitchen: A 'prevent defense' for accident-control. FoodService Director 7(11): 150.: The article describes accident prevention plans for repetitive motion injuries, hearing loss, and lifting injuries. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Staff. 1994. Practical tips on how to deal with: Fires, cuts, and first-aid. FoodService Director 7(11): 150: This article includes five suggestions for avoiding burns and six tips for avoiding cuts and lacerations. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Stauffer, J.Q., M.H. Humphreys, and G.J. Weir. 1973. Acquired hyperoxaluria with regional enteritis after illeal resection. Role of dietary oxalate. Ann. Intern. Med. 79: 383.
Stevenson, K.E. 1990. Implementing HACCP in the food industry. Food Technology 44(5): 179-180.: Stevenson reviews the history of HACCP since it was first reported in 1971 and outlines the application of a HACCP system to a specific food product. The system includes describing the product and its intended use, preparationof flow diagrams, analyzing hazards, identifying critical control points, and establishing an effective monitoring system and verification. the author notes some problems in implementing HACCP. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Steinholm, C.W., D.B. Waggoner, 1992. Moving beyond the rhetoric of food safety and meeting the challenge. Journal Am. Vet. Med. Assn. 201: 234.
Straus, k. 1993. in-house safety inspections. Restaurants & Institutions 103(24): 73, 76, 78.: Straus cites examples of HACCP self-inspection programs and includes a 10-point checklist for manager to use view their operation from a customer's pont of view. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Sympson, R. 1994. Health hazard. Restaurant Business 93(16): 46, 48.: This article is a summary of the debate over whether Furr's Cafeteria in Greeley, Colorado, closed because of a false scare initiated by the Weld County Health Department or because Furr's did not keep up with the competition. the Weld county Health Department erred by prematurely announcing that Furr's diners may have been exposed to Hepatitis A. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Tauxe, R.V. 1991. Salmonella: A postmodern pathogen. Journal of Food Protection 54(7): 563-568.: This article explores the history of human illnesses cuased by Salmonella since the first reported case in 1943, noting its transition from typhoid fever to gastroenteritis. Recent trends suggest that Salmonella will rpesent an increasing challenge to public health. the article also discusses how to better control Salmonella outbreaks in the future. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Teske, R.H. 1992. Chemical residues in food. Journal American Vet. Med. Assn. 201: 253.
Thonney, P.F. and C.A. Bisogni. 1992. Government regulation of food safety. Interaction of scientific and societal forces. ,b>Food Technology 46(1): 73-80.: This article presents the Scientific Status Summary by the Institute of Food Technologists' Expert Panel on food safety and Nutrition and defines the terms hazard, risk, and safety. it also discusses government policies and lists selected policy actions between 1969 and 1991. A list of government and independent agencies important to ensuring the safety of the U.S. food supply is also provided. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Troxell, T. and R. Buckner. 2000April. Food safety in the new millennium: the past is the prologue. Cereal Foods World 45(4): 169.
Tucker, J.B. 2000February 4. Solving the Sverdlovsk Mystery. Science 287: 816.: Excerpts from article: In April and May 1979, an unusual epidemic of human anthrax occurred in the Soviet city of Sverdlovsk. Over a seven-week period, the disease sickened 96 people, of whom 64 died. Soviet authorities claimed that the outbreak had resulted from the consumption of beef contaminated with anthrax bacteria, but U.S. officials suspected that the real cause was an accidental release of anthrax spores from a nearby biological weapons facility. Matthew Meselson, a Harvard biochemist with a long-standing interest in biological weapons policy, initially accepted the tainted-meat theory offered by the Soviets. There was still doubt. This reviews and discussesor summaries the book Anthrax. The Investigation of a Deadly Outbreak by Jeanne Guillemin. University of California Press, Berkeley, 1999. 339pp. $27.50.
Vosen, T.R., W.B. Mikel, D.R. Mulvaney, and W.R. Jones. 1992. A survey of consumer attitudes toward beef safety. Dairy, Food and Environmental Sanitation 12(10): 621-624.: The authors discuss the results of a survey that was administtered to households in Albama to determine attitudes about the safety of beef (n=462). Excerpted from 1995. School Food Service Research Review 19(2): 88.
Warner, Charles R., Gregory W. Diachenbko, and Catherine J. Bailey. 2000August-September. Sulfites: An Important Food Safety Issue. Food Testing Analysis pp. 8-14.
Weingold, S.E., J.J. Guzewich, J.K. Fudala. 1994. Use of foodborne disease data for HACCP risk assessment. Journal of Food Protection 57(9): 820-830.: A new classification system was developed using foodborne disease data reported from outbreaks in the state of New York between 1980-1991. The new classification system made it easier for professionals to use the data with HACCP risk assessment. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Weinstein, J. 1991. The clean restaurant: Physical plant. Restaurants and insititutions 101(12): 90-91, 94, 96, 98, 100-102.: Customers are becoming more and more concerned about the cleanliness of restaurants. A irty restaurant will soon become an empty one. The author recommends designing and monitoring a cleaning plan for the back of the house and front of the house. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Weinstein, J. 1991. The clean restaurant: Employee hygiene. Restaurants and Institutions 101(13): 138-139, 142, 144, 148.: Poor personal hygiene causes 90% of sanitation problems. However, food service employees can b e careless and their grooming habits, and operators need to explain the need for good sanitation and provide the facilities and the training necessary to implement it. They also must head by example. the article discusses some hygiene basics such as handwashing, wearing jewelry, and the need for clean uniform. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Weinstein, J. 1991. The clean restaurant. Food safety. Restaurants and Insitutions 101(14): 90-92, 96, 100.: The legal costs resulting from a foodborne illness outbreak can cause a restaurant to close. Safe food handling from receiving and storage, to preparation, to service and cleanup is essential. Food service employees must be taught proper procedures for receiving meats and eggs, as well as keeping hot food hot and cold food cold and out of the temperature danger zone. Also, operaqtors must continually enforce and reinforce safe food handling procedures. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Whipp, S.C., M.A. Rassmussen, W.C. Cray, Jr. 1994. Animals as a source of Escherichia coli pathogenic for human beings. Journal American Vet. Med. Association 204: 1168.
Winston, M.E. 1991. Food service sanitation guidelines to avoid food poisoning outbreaks. Dairy, Food and Environmental Sanitation 52(8): 430-431.: The author suggests guidelines for preparing, transporting, displaying and serving food at large events. it is a good overview of food sanitation priinciples in practice. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Wolf, I.D. 1992. Critical issues in food safety, 1991-2000. Food Technology 46(1): 64, 66, 68-70.: the author discusses consumer, food industry, and federal agency food safety concerns. however, the article emphasizes the three primary concerns of federal agencies: microbiological issues, pesticide residues, and new products, processes, and packaging. Excerpted from 1995. School Food Service Research Review 19(2): 88.
World health Organization. 1993. Food safety measures for eggs and food containing eggs. Weekly Epidemiological Record 68(22): 157-158.: The World health Organization presents its recommendations for handling eggs and foods containing eggs. it provides recommendations in English and French and divides them into three sections: recommendations to food industry, food service, and catering establishments; retailer recommendations to professional and domestic food handlers; and recommendations to consumers. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Worsfold, D. 1992. Older adult learners: A guide for Food Safety Trainers. Journal of the Royal Society of Health 112(5): 225-226.: The author gives specific, tried-and-true food safety teaching strategies focused towards elderly volunteers. The Women's Royal Voluntary Service plans to provide food safety training to its 69,000 elderly members who handle food. Excerpted from 1995. School Food Service Research Review 19(2): 88.
Zhao, T., and M.P. Doyle. 1994. Fate of enterohemorrhagic Escherichia coli O157:H7 in commercial mayonnaise. Journal of Food Protection,/b> 57(9): 780-783.: Researchers injected commercial mayonnaise with Escherichia coli O157:H7 and incubated it a 5 and 20 degrees Celsius. Escherichia coli O157:H7 did not grow at either temperature. The researchers concluded that commercial mayonnasie is not a public health concern. Excerpted from 1995. School Food Service Research Review 19(2): 88.

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