‘1 FOODBORNE DISEASE STRATEGY (2010 - 15) FSA PROGRAMME FOR THE REDUCTION O F FOODBORNE DISEASE IN THE UK’ (no date). Available at: https://acss.food.gov.uk/sites/default/files/multimedia/pdfs/fds2015.pdf.
Adams, M.R. and Moss, M.O. (2008) Food microbiology [electronic resource]. 3rd ed. Cambridge: Royal Society of Chemistry. Available at: https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=496380&site=ehost-live.
Adams, M.R., Moss, M.O. and McClure, P.J. (2016) Food microbiology. 4th edition. Cambridge: Royal Society of Chemistry.
‘Bad Bug Book: Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins’ (2012). Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services. Available at: https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf.
Campylobacter survey: cumulative results from the full 12 months (Q1 - Q4) | Food Standards Agency (no date).
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Directorate General for Health and Food Safety - European Commission (no date a). Available at: http://ec.europa.eu/dgs/health_food-safety/index_en.htm.
Directorate General for Health and Food Safety - European Commission (no date b). Available at: http://ec.europa.eu/dgs/health_food-safety/index_en.htm.
van Doorn, H.R. (2014) ‘Emerging infectious diseases’, Medicine, 42(1), pp. 60–63. Available at: https://login.libezproxy.bournemouth.ac.uk/login?url=https://www.sciencedirect.com/science/article/pii/S1357303913003010.
‘E.Coli: ETEC, EPEC, EIEC, and EHEC’ (31AD). Available at: https://www.youtube.com/watch?v=uY3ZXVKlEwA.
EFSA (no date). Available at: http://www.efsa.europa.eu/interactive_pages/fieldtofork/FieldToFork.
‘EFSA E coli Fact Sheet’ (no date). Available at: http://www.efsa.europa.eu/sites/default/files/corporate_publications/files/factsheetecoli.pdf.
‘Factsheet: Quick Frozen Standards . Agency Foodstuffs Regulations 2007’ (no date). Available at: https://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/quickfrozenguide.pdf.
Food and Drink Federation (no date). Available at: http://www.fdf.org.uk/.
Food and Feed Codes of Practice (no date). Available at: https://www.food.gov.uk/about-us/food-and-feed-codes-of-practice.
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Foodborne disease strategy | Food Standards Agency (no date). Available at: https://www.food.gov.uk/research/foodborne-diseases.
Forsythe, S. J. (2010) The microbiology of safe food. 2nd ed. Chichester: Wiley-Blackwell.
Forsythe, S. J. and Hayes, P. R. (2010) Food hygiene, microbiology and HACCP. 3rd ed. Gaithersburg, Md: Aspen.
Forsythe, S.J. (2010) The microbiology of safe food [electronic resource]. 2nd ed. Chichester, U.K.: Wiley-Blackwell Pub. Available at: https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=571770&site=ehost-live.
‘Good hygiene is good for business: booklet - goodhygienegoodforbusiness.pdf’ (no date). Available at: https://www.southsomerset.gov.uk/media/904301/goodhygienegoodforbusiness.pdf.
Greenwood, M. and Roberts, D. (2003) Practical food microbiology [electronic resource]. 3rd ed. Malden, Mass: Blackwell Pub. Available at: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=351358#.
Greenwood, Melody (2003) Practical food microbiology [electronic resource]. 3rd ed. Malden, Mass: Blackwell. Available at: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=351358#.
‘Guidance on Temperature Control Legislation in the United Kingdom’ (no date). Available at: https://webarchive.nationalarchives.gov.uk/ukgwa/20180411180307/https://www.food.gov.uk/sites/default/files/multimedia/pdfs/tempcontrolguiduk.pdf.
Infographics | European Food Safety Authority (no date). Available at: http://www.efsa.europa.eu/en/topics/infographics.
Jay, James M., Loessner, Martin J., and Golden, David A. (2005) Modern food microbiology. 7th ed. New York: Springer.
Larsen, M.H. et al. (2014) ‘Persistence of foodborne pathogens and their control in primary and secondary food production chains’, Food Control, 44, pp. 92–109. Available at: https://login.libezproxy.bournemouth.ac.uk/login?url=https://www.sciencedirect.com/science/article/pii/S0956713514001649.
McLauchlin, Jim, Little, Christine, and Hobbs, Betty C. (2007a) Hobbs’ food poisoning and food hygiene. 7th ed. London: Hodder Arnold.
McLauchlin, Jim, Little, Christine, and Hobbs, Betty C. (2007b) Hobbs’ food poisoning and food hygiene. 7th ed. London: Hodder Arnold. Available at: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=564718#.
Measuring foodborne illness levels | Food Standards Agency (no date). Available at: https://data.food.gov.uk/catalog/datasets/7865126f-37ea-4447-9649-ae5a96379f41.
‘Microsoft Word - FSA Guidance Notes for Regulation 178-2002 v2 23.7.07.doc - fsa1782002guidance.pdf’ (no date). Available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/fsa1782002guidance.pdf.
Milk hygiene on the diary farm: a practical guide for milk producers | Food Standards Agency (no date a). Available at: https://www.food.gov.uk/sites/default/files/media/document/milk-hygiene-guide-for-milk-producers_0.pdf.
Milk hygiene on the diary farm: a practical guide for milk producers | Food Standards Agency (no date b). Available at: https://www.food.gov.uk/sites/default/files/media/document/milk-hygiene-guide-for-milk-producers_0.pdf.
O’Mahony, M. et al. (1990) ‘An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt’, Epidemiology and Infection, 104(03). Available at: https://bournemouth.on.worldcat.org/oclc/121304827.
One in 10 chickens may still carry highest levels of campylobacter | UK news | The Guardian (no date). Available at: https://www.theguardian.com/uk-news/2016/may/26/one-in-10-chickens-may-still-carry-highest-levels-of-campylobacter?CMP=share_btn_link.
Oyarzabal, Omar A. and Backert, Steffen (2012) Microbial food safety: an introduction. New York: Springer.
Pawsey, R.K. (2002) Case studies in food microbiology for food safety and quality [electronic resource]. Cambridge: Royal Society of Chemistry. Available at: https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=496126&site=ehost-live.
Pawsey, Rosa K. and Royal Society of Chemistry (2002) Case studies in food microbiology for food safety and quality. Cambridge: Royal Society of Chemistry.
Ray, B. and Bhunia, A.K. (2014a) Fundamental food microbiology. Fifth edition. Boca Raton: CRC Press.
Ray, B. and Bhunia, A.K. (2014b) ‘Indicators of bacterial pathogens’, in Fundamental food microbiology. Fifth edition. Boca Raton: CRC Press, pp. 423–431.
Roberts, Diane and Greenwood, Melody (2003) Practical food microbiology. 3rd ed. Malden, Mass: Blackwell Pub.
Roller, S. (2012) Essential microbiology and hygiene for food professionals. London: Hodder Arnold. Available at: https://bournemouth.on.worldcat.org/oclc/757148374.
‘Shelf life of ready to eat food in relation to L. monocytogenes - Guidance for food business operators’ (no date). Available at: http://www.chilledfood.org/wp-content/uploads/2015/08/Shelf-life-of-RTE-foods-in-relation-to-Lm-FINAL-v1.1.1-23-3-10-with-worked-examples.pdf.
Sprenger, R.A. (2015) Hygiene for management: a text for food safety courses. Eighteenth edition 2015. Doncaster, West Yorkshire: Highfield International Limited.
Tam, C.C. et al. (2012a) ‘Longitudinal study of infectious intestinal disease in the UK (IID2 study): incidence in the community and presenting to general practice’, Gut, 61(1), pp. 69–77. Available at: https://login.libezproxy.bournemouth.ac.uk/login?url=http://gut.bmj.com/content/61/1/69.
Tam, C.C. et al. (2012b) ‘Longitudinal study of infectious intestinal disease in the UK (IID2 study): incidence in the community and presenting to general practice’, Gut, 61(1), pp. 69–77. Available at: https://login.libezproxy.bournemouth.ac.uk/login?url=http://gut.bmj.com/content/61/1/69.
Understanding the Glove Risk Paradigm: Part I - Food Safety Magazine (no date). Available at: http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2004/understanding-the-glove-risk-paradigm-part-i/.
Understanding the Glove Risk Paradigm: Part II - Food Safety Magazine (no date). Available at: http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2004/understanding-the-glove-risk-paradigm-part-ii/.
Wareing, P., Fernandes, R. and Halligan, A. (2010) Micro-facts: the working companion for food microbiologists [electronic resource]. 7th ed. Cambridge: Royal Society of Chemistry. Available at: https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=524954&site=ehost-live.
Wareing, Peter et al. (2010) Micro-facts: the working companion for food microbiologists. 7th ed. Cambridge: Royal Society of Chemistry.
WHO | Food Safety (no date). Available at: http://www.who.int/foodsafety/en/.
Zoonotic diseases | European Food Safety Authority (no date). Available at: http://www.efsa.europa.eu/en/topics/topic/zoonoticdiseases.
