‘1 FOODBORNE DISEASE STRATEGY (2010 - 15) FSA PROGRAMME FOR THE REDUCTION O F FOODBORNE DISEASE IN THE UK’. Web. <https://acss.food.gov.uk/sites/default/files/multimedia/pdfs/fds2015.pdf>.
Adams, M. R., and M. O. Moss. Food Microbiology. 3rd ed. Cambridge: Royal Society of Chemistry, 2008. Web. <https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=496380&site=ehost-live>.
Adams, M. R., M. O. Moss, and Peter J. McClure. Food Microbiology. 4th edition. Cambridge: Royal Society of Chemistry, 2016. Print.
‘Bad Bug Book: Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins’. 2012. Web. <https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf>.
‘Campylobacter Survey: Cumulative Results from the Full 12 Months (Q1 - Q4) | Food Standards Agency’. N.p., n.d. Print.
‘Department of Health - GOV.UK’. N.p., n.d. Web. <https://www.gov.uk/government/organisations/department-of-health-and-social-care>.
‘Directorate General for Health and Food Safety - European Commission’. N.p., n.d. Web. <http://ec.europa.eu/dgs/health_food-safety/index_en.htm>.
‘---’. N.p., n.d. Web. <http://ec.europa.eu/dgs/health_food-safety/index_en.htm>.
‘E.Coli: ETEC, EPEC, EIEC, and EHEC’. 31AD. Web. <https://www.youtube.com/watch?v=uY3ZXVKlEwA>.
‘EFSA’. N.p., n.d. Web. <http://www.efsa.europa.eu/interactive_pages/fieldtofork/FieldToFork>.
‘EFSA E Coli Fact Sheet’. Web. <http://www.efsa.europa.eu/sites/default/files/corporate_publications/files/factsheetecoli.pdf>.
‘Factsheet: Quick Frozen Standards . Agency Foodstuffs Regulations 2007’. Web. <https://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/quickfrozenguide.pdf>.
‘Food and Drink Federation’. N.p., n.d. Web. <http://www.fdf.org.uk/>.
‘Food and Feed Codes of Practice’. N.p., n.d. Web. <https://www.food.gov.uk/about-us/food-and-feed-codes-of-practice>.
‘Food Standards Agency’. N.p., n.d. Web. <http://www.food.gov.uk/>.
‘Foodborne Disease Strategy | Food Standards Agency’. N.p., n.d. Web. <https://www.food.gov.uk/research/foodborne-diseases>.
Forsythe, S. J. The Microbiology of Safe Food. 2nd ed. Chichester: Wiley-Blackwell, 2010. Print.
Forsythe, S. J. The Microbiology of Safe Food. 2nd ed. Chichester, U.K.: Wiley-Blackwell Pub, 2010. Web. <https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=571770&site=ehost-live>.
Forsythe, S. J. and Hayes, P. R. Food Hygiene, Microbiology and HACCP. 3rd ed. Gaithersburg, Md: Aspen, 2010. Print.
‘Good Hygiene Is Good for Business: Booklet - Goodhygienegoodforbusiness.Pdf’. Web. <https://www.southsomerset.gov.uk/media/904301/goodhygienegoodforbusiness.pdf>.
Greenwood, Melody. Practical Food Microbiology. 3rd ed. Malden, Mass: Blackwell, 2003. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=351358#>.
Greenwood, Melody, and Diane Roberts. Practical Food Microbiology. 3rd ed. Malden, Mass: Blackwell Pub, 2003. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=351358#>.
‘Guidance on Temperature Control Legislation in the United Kingdom’. Web. <https://webarchive.nationalarchives.gov.uk/ukgwa/20180411180307/https://www.food.gov.uk/sites/default/files/multimedia/pdfs/tempcontrolguiduk.pdf>.
‘Infographics | European Food Safety Authority’. N.p., n.d. Web. <http://www.efsa.europa.eu/en/topics/infographics>.
Jay, James M., Loessner, Martin J., and Golden, David A. Modern Food Microbiology. 7th ed. Food science text series. New York: Springer, 2005. Print.
Larsen, Marianne Halberg et al. ‘Persistence of Foodborne Pathogens and Their Control in Primary and Secondary Food Production Chains’. Food Control 44 (2014): 92–109. Web. <https://login.libezproxy.bournemouth.ac.uk/login?url=https://www.sciencedirect.com/science/article/pii/S0956713514001649>.
McLauchlin, Jim, Little, Christine, and Hobbs, Betty C. Hobbs’ Food Poisoning and Food Hygiene. 7th ed. London: Hodder Arnold, 2007. Print.
---. Hobbs’ Food Poisoning and Food Hygiene. 7th ed. London: Hodder Arnold, 2007. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=564718#>.
‘Measuring Foodborne Illness Levels | Food Standards Agency’. N.p., n.d. Web. <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’. Web. <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’. N.p., n.d. Web. <https://www.food.gov.uk/sites/default/files/media/document/milk-hygiene-guide-for-milk-producers_0.pdf>.
‘---’. N.p., n.d. Web. <https://www.food.gov.uk/sites/default/files/media/document/milk-hygiene-guide-for-milk-producers_0.pdf>.
O’Mahony, M. et al. ‘An Outbreak of Foodborne Botulism Associated with Contaminated Hazelnut Yoghurt’. Epidemiology and Infection 104.03 (1990): n. pag. Web. <https://bournemouth.on.worldcat.org/oclc/121304827>.
‘One in 10 Chickens May Still Carry Highest Levels of Campylobacter | UK News | The Guardian’. N.p., n.d. Web. <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. Microbial Food Safety: An Introduction. Food science text series. New York: Springer, 2012. Print.
Pawsey, Rosa K. Case Studies in Food Microbiology for Food Safety and Quality. Cambridge: Royal Society of Chemistry, 2002. Web. <https://search.ebscohost.com/login.aspx?authtype=ip,shib&amp;custid=s7547708&amp;direct=true&amp;db=nlebk&amp;AN=496126&amp;site=ehost-live>.
Pawsey, Rosa K. and Royal Society of Chemistry. Case Studies in Food Microbiology for Food Safety and Quality. Cambridge: Royal Society of Chemistry, 2002. Print.
Ray, Bibek, and Arun K. Bhunia. Fundamental Food Microbiology. Fifth edition. Boca Raton: CRC Press, 2014. Print.
---. ‘Indicators of Bacterial Pathogens’. Fundamental Food Microbiology. Fifth edition. Boca Raton: CRC Press, 2014. 423–431. Print.
Roberts, Diane and Greenwood, Melody. Practical Food Microbiology. 3rd ed. Malden, Mass: Blackwell Pub, 2003. Print.
Roller, Sibel. Essential Microbiology and Hygiene for Food Professionals. London: Hodder Arnold, 2012. Web. <https://bournemouth.on.worldcat.org/oclc/757148374>.
‘Shelf Life of Ready to Eat Food in Relation to L. Monocytogenes - Guidance for Food Business Operators’. Web. <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, Richard A. Hygiene for Management: A Text for Food Safety Courses. Eighteenth edition 2015. Doncaster, West Yorkshire: Highfield International Limited, 2015. Print.
Tam, Clarence C et al. ‘Longitudinal Study of Infectious Intestinal Disease in the UK (IID2 Study): Incidence in the Community and Presenting to General Practice’. Gut 61.1 (2012): 69–77. Web. <https://login.libezproxy.bournemouth.ac.uk/login?url=http://gut.bmj.com/content/61/1/69>.
---. ‘Longitudinal Study of Infectious Intestinal Disease in the UK (IID2 Study): Incidence in the Community and Presenting to General Practice’. Gut 61.1 (2012): 69–77. Web. <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’. N.p., n.d. Web. <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’. N.p., n.d. Web. <http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2004/understanding-the-glove-risk-paradigm-part-ii/>.
van Doorn, H. Rogier. ‘Emerging Infectious Diseases’. Medicine 42.1 (2014): 60–63. Web. <https://login.libezproxy.bournemouth.ac.uk/login?url=https://www.sciencedirect.com/science/article/pii/S1357303913003010>.
Wareing, Peter et al. Micro-Facts: The Working Companion for Food Microbiologists. 7th ed. Cambridge: Royal Society of Chemistry, 2010. Print.
Wareing, Peter, Rhea Fernandes, and Aynsley Halligan. Micro-Facts: The Working Companion for Food Microbiologists. 7th ed. Cambridge: Royal Society of Chemistry, 2010. Web. <https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&AN=524954&site=ehost-live>.
‘WHO | Food Safety’. N.p., n.d. Web. <http://www.who.int/foodsafety/en/>.
‘Zoonotic Diseases | European Food Safety Authority’. N.p., n.d. Web. <http://www.efsa.europa.eu/en/topics/topic/zoonoticdiseases>.