Abstract
This is one in a series of fact sheets targeting the processing and retail sector of food science. This document is FSHN0214, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: January 2003.
FSHN0214/FS096: Preventing Foodborne Illness: Salmonellosis (ufl.edu)
References
USDA Center for Food Safety & Applied Nutrition, Foodborne Pathogenic Microorganisms and Natural Toxins Handbook
http://www.cdc.gov/od/oc/media/fact/salmonella.htm
McSwane, D., N. Rue and R. Linton. 2000. Essentials of Food Safety and Sanitation. Prentice-Hall, Inc., NY.
http://www.dupagehealth.org/safefood/industry/fs/hw.asp
http://www.cfsan.fda.gov/~dms/foodcode.html
Robinson, R.K., C.A. Batt and P.D. Patel (eds.). 2000. Encyclopedia of Food Microbiology - Vol. 3. Academic Press, NY.
The documents contained on this website are copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.