{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T01:40:25Z","timestamp":1732585225671,"version":"3.28.0"},"reference-count":26,"publisher":"Centers for Disease Control and Prevention (CDC)","issue":"4","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Emerg. Infect. Dis."],"published-print":{"date-parts":[[1997,12]]},"DOI":"10.3201\/eid0304.970417","type":"journal-article","created":{"date-parts":[[2009,8,21]],"date-time":"2009-08-21T21:57:28Z","timestamp":1250891848000},"page":"523-528","source":"Crossref","is-referenced-by-count":4,"title":["Maximizing the Usefulness of Food Microbiology Research"],"prefix":"10.3201","volume":"3","author":[{"given":"Terry A.","family":"Roberts","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1822","reference":[{"unstructured":"International Commission on Microbiological Specifications for Food. Microorganisms in foods. 5. Characteristics of microbial pathogens. London: Blackie Academic & Professional;1996. p. 511-3.","key":"key-10.3201\/eid0304.970417-202410151921-R1"},{"unstructured":"International Commission on Microbiological Specifications for Food. Microorganisms in foods. 1. Their significance and methods of enumeration. 2nd ed. Toronto: Univ. of Toronto Press;1978.","key":"key-10.3201\/eid0304.970417-202410151921-R2"},{"unstructured":"International Commission on Microbiological Specifications for Food. Microorganisms in foods. 2. Sampling for microbiological analysis: principles and specific applications. 2nd ed. Toronto: Univ. of Toronto Press;1986.","key":"key-10.3201\/eid0304.970417-202410151921-R3"},{"unstructured":"International Commission on Microbiological Specifications for Food. Microbial ecology of foods. Vol. 1. Factors affecting life and death of microorganisms. New York: Academic Press;1980.","key":"key-10.3201\/eid0304.970417-202410151921-R4"},{"unstructured":"International Commission on Microbiological Specifications for Food. Microbial ecology of foods. Vol. 2. Food commodities. New York: Academic Press;1980.","key":"key-10.3201\/eid0304.970417-202410151921-R5"},{"unstructured":"International Commission on Microbiological Specifications for Food. Report of the WHO\/ICMSF meeting in hazard analysis: critical control point system in food hygiene. Geneva: World Health Organization;1982. VHP\/82.37.","key":"key-10.3201\/eid0304.970417-202410151921-R6"},{"unstructured":"International Commission on Microbiological Specifications for Food. Prevention and control of foodborne salmonellosis through application of the hazard analysis critical control point system. Report of an International Commission on Microbiological Specifications for Foods (ICMSF) ad hoc committee. Geneva: World Health Organization;1986. WHO\/CDS\/VPH\/86.65.","key":"key-10.3201\/eid0304.970417-202410151921-R7"},{"key":"key-10.3201\/eid0304.970417-202410151921-R8","doi-asserted-by":"publisher","first-page":"227","DOI":"10.1016\/0168-1605(87)90040-7","article-title":"Report from the International Commission on Microbiological Specifications of Foods (ICMSF). Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP).","volume":"4","author":"Simonsen","year":"1987","journal-title":"Int J Food Microbiol"},{"unstructured":"International Commission on Microbiological Specifications for Food. Microorganisms in foods. 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to ensure microbiological safety and quality. London: Blackwell Scientific Publications, Ltd.;1988.","key":"key-10.3201\/eid0304.970417-202410151921-R9"},{"key":"key-10.3201\/eid0304.970417-202410151921-R10","doi-asserted-by":"publisher","first-page":"89","DOI":"10.1016\/0168-1605(94)90133-3","article-title":"Choice of sampling plan and criteria for Listeria monocytogenes.","volume":"22","author":"International Commission on Microbiological Specifications for Food","year":"1994","journal-title":"Int J Food Microbiol"},{"key":"key-10.3201\/eid0304.970417-202410151921-R11","doi-asserted-by":"publisher","first-page":"203","DOI":"10.1016\/S0956-7135(96)00036-9","article-title":"Sampling plans for Listeria monocytogenes.","volume":"7","author":"van Schothorst","year":"1996","journal-title":"Food Contr"},{"key":"key-10.3201\/eid0304.970417-202410151921-R12","doi-asserted-by":"publisher","first-page":"69","DOI":"10.1016\/0168-1605(96)00965-8","article-title":"Predictive model of the effects of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.","volume":"31","author":"Graham","year":"1996","journal-title":"Int J Food Microbiol"},{"key":"key-10.3201\/eid0304.970417-202410151921-R13","doi-asserted-by":"publisher","first-page":"197","DOI":"10.1016\/0168-1605(94)90028-0","article-title":"Predictive modelling of growth of Yersinia enterocolitica\u2014the effects of temperature, pH and sodium chloride.","volume":"21","author":"Sutherland","year":"1994","journal-title":"Int J Food Microbiol"},{"key":"key-10.3201\/eid0304.970417-202410151921-R14","doi-asserted-by":"publisher","first-page":"217","DOI":"10.1016\/0168-1605(94)90029-9","article-title":"Predictive modelling of growth of Staphylococcus aureus: the the effects of temperature, pH and sodium chloride.","volume":"21","author":"Sutherland","year":"1994","journal-title":"Int J Food Microbiol"},{"key":"key-10.3201\/eid0304.970417-202410151921-R15","doi-asserted-by":"publisher","first-page":"29","DOI":"10.1016\/0168-1605(94)00082-H","article-title":"Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH, and sodium chloride.","volume":"25","author":"Sutherland","year":"1995","journal-title":"Int J Food Microbiol"},{"key":"key-10.3201\/eid0304.970417-202410151921-R16","doi-asserted-by":"crossref","first-page":"514","DOI":"10.4315\/0022-2747-35.9.514","article-title":"Control of Clostridium botulinum and Staphylococcus aureus in semi-preserved meat products.","volume":"35","author":"Riemann","year":"1972","journal-title":"Journal of Milk and Food Technology"},{"unstructured":"Bean PG. Developments in heat treatment processes for shelf-stable products. Food microbiology: advances and prospects. In: Roberts TA, Skinner FA, editors. London: Academic Press; 1983. p. 97-112.","key":"key-10.3201\/eid0304.970417-202410151921-R17"},{"key":"key-10.3201\/eid0304.970417-202410151921-R18","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1111\/j.1365-2672.1988.tb04316.x","article-title":"Use of a computer data file for storage of heat resistance data on bacterial spores.","volume":"65","author":"Brown","year":"1988","journal-title":"J Appl Bacteriol"},{"unstructured":"Brown KL. (1992) Heat resistance of bacterial spores [dissertation]. Nottingham, England: Univ of Nottingham;1992.","key":"key-10.3201\/eid0304.970417-202410151921-R19"},{"unstructured":"Bryan FL. Diseases transmitted by foods: a classification and summary. 2nd ed. Atlanta (GA): Centers for Disease Control and Prevention;1982.","key":"key-10.3201\/eid0304.970417-202410151921-R20"},{"unstructured":"Council for Agricultural Science and Technology. Foodborne pathogens: risks and consequences. Ames (IA): the Council; 1994; Task Force Rep. No. 122.","key":"key-10.3201\/eid0304.970417-202410151921-R21"},{"unstructured":"Advisory Committee on the Microbiological Safety of Food. Report on vacuum packaging and associated processes. London: HMSO; 1992.","key":"key-10.3201\/eid0304.970417-202410151921-R22"},{"unstructured":"Advisory Committee on the Microbiological Safety of Food. Interim report on Campylobacter. London: HMSO;1993.","key":"key-10.3201\/eid0304.970417-202410151921-R23"},{"unstructured":"Advisory Committee on the Microbiological Safety of Food. Report on Salmonella in eggs. London: HMSO;1993.","key":"key-10.3201\/eid0304.970417-202410151921-R24"},{"unstructured":"Advisory Committee on the Microbiological Safety of Food. Report on verotoxin-producing Escherichia coli. London: HMSO;1995.","key":"key-10.3201\/eid0304.970417-202410151921-R25"},{"unstructured":"Advisory Committee on the Microbiological Safety of Food. Report on poultry meat. London: HMSO;1996.","key":"key-10.3201\/eid0304.970417-202410151921-R26"}],"container-title":["Emerging Infectious Diseases"],"original-title":[],"link":[{"URL":"https:\/\/wwwnc.cdc.gov\/eid\/article\/3\/4\/97-0417_article","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T01:20:33Z","timestamp":1732584033000},"score":1,"resource":{"primary":{"URL":"https:\/\/wwwnc.cdc.gov\/eid\/article\/3\/4\/97-0417_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1997,12]]},"references-count":26,"journal-issue":{"issue":"4","published-print":{"date-parts":[[1997,12]]}},"URL":"https:\/\/doi.org\/10.3201\/eid0304.970417","relation":{},"ISSN":["1080-6040","1080-6059"],"issn-type":[{"type":"print","value":"1080-6040"},{"type":"electronic","value":"1080-6059"}],"subject":[],"published":{"date-parts":[[1997,12]]}}}