[1]
Adams, M.R. et al. 2016. Food microbiology. Royal Society of Chemistry.
[2]
Adams, M.R. and Moss, M.O. 2008. Food microbiology. Royal Society of Chemistry.
[3]
Campylobacter survey: cumulative results from the full 12 months (Q1 - Q4) | Food Standards Agency: .
[4]
Department of Health - GOV.UK: https://www.gov.uk/government/organisations/department-of-health-and-social-care.
[5]
Directorate General for Health and Food Safety - European Commission: http://ec.europa.eu/dgs/health_food-safety/index_en.htm.
[6]
Directorate General for Health and Food Safety - European Commission: http://ec.europa.eu/dgs/health_food-safety/index_en.htm.
[7]
van Doorn, H.R. 2014. Emerging infectious diseases. Medicine. 42, 1 (Jan. 2014), 60–63.
[8]
EFSA: http://www.efsa.europa.eu/interactive_pages/fieldtofork/FieldToFork.
[9]
Food and Drink Federation: http://www.fdf.org.uk/.
[10]
Food and Feed Codes of Practice: https://www.food.gov.uk/about-us/food-and-feed-codes-of-practice.
[11]
Food Standards Agency: http://www.food.gov.uk/.
[12]
Foodborne disease strategy | Food Standards Agency: https://www.food.gov.uk/research/foodborne-diseases.
[13]
Forsythe, S. J. 2010. The microbiology of safe food. Wiley-Blackwell.
[14]
Forsythe, S. J. and Hayes, P. R. 2010. Food hygiene, microbiology and HACCP. Aspen.
[15]
Forsythe, S.J. 2010. The microbiology of safe food. Wiley-Blackwell Pub.
[16]
Greenwood, M. and Roberts, D. 2003. Practical food microbiology. Blackwell Pub.
[17]
Greenwood, Melody 2003. Practical food microbiology. Blackwell.
[18]
Infographics | European Food Safety Authority: http://www.efsa.europa.eu/en/topics/infographics.
[19]
Jay, James M. et al. 2005. Modern food microbiology. Springer.
[20]
Larsen, M.H. et al. 2014. Persistence of foodborne pathogens and their control in primary and secondary food production chains. Food Control. 44, (Oct. 2014), 92–109.
[21]
McLauchlin, Jim et al. 2007. Hobbs’ food poisoning and food hygiene. Hodder Arnold.
[22]
McLauchlin, Jim et al. 2007. Hobbs’ food poisoning and food hygiene. Hodder Arnold.
[23]
Measuring foodborne illness levels | Food Standards Agency: https://data.food.gov.uk/catalog/datasets/7865126f-37ea-4447-9649-ae5a96379f41.
[24]
Milk hygiene on the diary farm: a practical guide for milk producers | Food Standards Agency: https://www.food.gov.uk/sites/default/files/media/document/milk-hygiene-guide-for-milk-producers_0.pdf.
[25]
Milk hygiene on the diary farm: a practical guide for milk producers | Food Standards Agency: https://www.food.gov.uk/sites/default/files/media/document/milk-hygiene-guide-for-milk-producers_0.pdf.
[26]
O’Mahony, M. et al. 1990. An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt. Epidemiology and Infection. 104, 03 (Jun. 1990).
[27]
One in 10 chickens may still carry highest levels of campylobacter | UK news | The Guardian: https://www.theguardian.com/uk-news/2016/may/26/one-in-10-chickens-may-still-carry-highest-levels-of-campylobacter?CMP=share_btn_link.
[28]
Oyarzabal, Omar A. and Backert, Steffen 2012. Microbial food safety: an introduction. Springer.
[29]
Pawsey, R.K. 2002. Case studies in food microbiology for food safety and quality. Royal Society of Chemistry.
[30]
Pawsey, Rosa K. and Royal Society of Chemistry 2002. Case studies in food microbiology for food safety and quality. Royal Society of Chemistry.
[31]
Ray, B. and Bhunia, A.K. 2014. Fundamental food microbiology. CRC Press.
[32]
Ray, B. and Bhunia, A.K. 2014. Indicators of bacterial pathogens. Fundamental food microbiology. CRC Press. 423–431.
[33]
Roberts, Diane and Greenwood, Melody 2003. Practical food microbiology. Blackwell Pub.
[34]
Roller, S. 2012. Essential microbiology and hygiene for food professionals. Hodder Arnold.
[35]
Sprenger, R.A. 2015. Hygiene for management: a text for food safety courses. Highfield International Limited.
[36]
Tam, C.C. et al. 2012. Longitudinal study of infectious intestinal disease in the UK (IID2 study): incidence in the community and presenting to general practice. Gut. 61, 1 (Jan. 2012), 69–77.
[37]
Tam, C.C. et al. 2012. Longitudinal study of infectious intestinal disease in the UK (IID2 study): incidence in the community and presenting to general practice. Gut. 61, 1 (Jan. 2012), 69–77.
[38]
Understanding the Glove Risk Paradigm: Part I - Food Safety Magazine: http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2004/understanding-the-glove-risk-paradigm-part-i/.
[39]
Understanding the Glove Risk Paradigm: Part II - Food Safety Magazine: http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2004/understanding-the-glove-risk-paradigm-part-ii/.
[40]
Wareing, P. et al. 2010. Micro-facts: the working companion for food microbiologists. Royal Society of Chemistry.
[41]
Wareing, Peter et al. 2010. Micro-facts: the working companion for food microbiologists. Royal Society of Chemistry.
[42]
WHO | Food Safety: http://www.who.int/foodsafety/en/.
[43]
Zoonotic diseases | European Food Safety Authority: http://www.efsa.europa.eu/en/topics/topic/zoonoticdiseases.
[44]
1 FOODBORNE DISEASE STRATEGY (2010 - 15) FSA PROGRAMME FOR THE REDUCTION O F FOODBORNE DISEASE IN THE UK.
[45]
2012. Bad Bug Book: Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins. Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
[46]
31AD. E.Coli: ETEC, EPEC, EIEC, and EHEC.
[47]
EFSA E coli Fact Sheet.
[48]
Factsheet: Quick Frozen Standards . Agency Foodstuffs Regulations 2007.
[49]
Good hygiene is good for business: booklet - goodhygienegoodforbusiness.pdf.
[50]
Guidance on Temperature Control Legislation in the United Kingdom.
[51]
Microsoft Word - FSA Guidance Notes for Regulation 178-2002 v2 23.7.07.doc - fsa1782002guidance.pdf.
[52]
Shelf life of ready to eat food in relation to L. monocytogenes - Guidance for food business operators.