Food Protection Trends - March/April 2021 - 194

5. Crapo, C., B. Himelbloom, S. Vitt, and
L. Pedersen. 2004. Ozone efficacy as a
bactericide in seafood processing. J. Aquat.
Food Prod. Technol. 13:111-123.
6. Crowe, K., D. Skonberg, A. Bushway, and
S. Baxter. 2012. Application of ozone sprays
as a strategy to improve the microbial safety
and quality of salmon fillets. Food Control
25:464-468.
7. Dalgaard, P., and L. V. Jorgensen. 1998.
Predicted and observed growth of Listeria
monocytogenes in seafood challenge tests in
naturally contaminated cold-smoked salmon.
Int. J. Food Microbiol. 40:105-115.
8. Eklund, M. W., F. T. Poysky, R. N. Paranjpye,
L. C. Lashbrook, M. E. Peterson, and G. A. Pelroy.
1995. Incidence and sources of Listeria monocytogenes in cold-smoked fishery products and
processing plants. J. Food Prot. 58:502-508.
9. Gombas, D. E., Y. Chen, R. S. Clavero,
and V. N. Scott. 2003. Survey of Listeria
monocytogenes in ready-to-eat foods. J. Food
Prot. 66:559-569.
10. Hitchins, A. D., K. Jinneman, and Y. Chen.
2016. Detection and enumeration of
Listeria monocytogenes in foods, chap. 10. In
Bacteriological analytical manual. Available
at: https://www.fda.gov/food/laboratorymethods-food/bam-detection-and-enumeration-listeria-monocytogenes. Accessed
15 May 2020.
11. Hoffman, A. D., K. L. Gall, D. M. Norton, and
M. Wiedmann. 2003. Listeria monocytogenes
contamination patterns for the smoked fish
processing environment and for raw fish.
J. Food Prot. 66:52-60.
12. Klontz, K. C., P. V. McCarthy, A. R. Datta,
J. O. Lee, D. W. K. Acheson, and R. E.
Brackett. 2008. Role of the U.S. Food and
Drug Administration in the regulatory
management of human listeriosis in the
United States. J. Food Prot. 71:1277-1286.
13. Luchansky, J. B., Y. Chen, A. C. Porto-Fett,
R. Pouillot, B. A. Shoyer, R. JohnsonDeRycke, D. R. Eblen, K. Hoelzer, W. K.
Shaw, Jr., J. M. van Doren, and M. Catlin.
2017. Survey for Listeria monocytogenes
in and on ready-to-eat foods from retail
establishments in the United States (2010
through 2013): assessing potential changes
of pathogen prevalence and levels in a decade.
J. Food Prot. 80:903-921.

194

14. Rocourt, J., C. Jacquet, and A. Reilly. 2000.
Epidemiology of human listeriosis and
seafoods. Int. J. Food Microbiol. 62:197-209.
15. Scott, V. N., M. Wiedmann, D. Hicks,
R. Collette, M. L. Jahncke, and K. Gall.
2005. Guidelines for Listeria testing of
environmental, raw product and finished
product samples in smoked seafood
processing facilities. Food Prot. Trends
25:23-34.
16. Stasiewicz, M. J., H. F. Oliver, M. Wiedmann,
and H. C. den Bakker. 2015. Whole-genome
sequencing allows for improved identification
of persistent Listeria monocytogenes in foodassociated environments. Appl. Environ.
Microbiol. 81:6024-6037.
17. Su, Y., and M. Morrissey. 2003. Reducing
levels of Listeria monocytogenes contamination
on raw salmon with acidified sodium chlorite.
J. Food Prot. 66:812-818.
18. Taylor, J. B., and D. W. Wohlers. 2004.
Toxicological profile for chlorine dioxide
and chlorite. U.S. Environmental Protection
Agency, Washington, D.C. Available at:
https://stacks.cdc.gov/view/cdc/37580.
Accessed 15 May 2020.
19. Thimothe, J., K. Kerr Nightingale, K. Gall,
V.N. Scott, and M. Wiedmann. 2004.
Tracking of Listeria monocytogenes in
smoked fish processing plants. J. Food Prot.
67:328-341.
20. U.S. Food and Drug Administration.
2011. Fish and fishery products hazards
and controls guidance, chap. 13. Available at https://www.fda.gov/food/
seafood-guidance-documents-regulatoryinformation/fish-and-fishery-productshazards-and-controls-guidance-4th-edition.
Accessed 15 May 2020.
21. U.S. Food and Drug Administration.
2011. Fish and fishery products hazards
and controls guidance. Appendix 4.
Available at https://www.fda.gov/food/
seafood-guidance-documents-regulatoryinformation/fish-and-fishery-productshazards-and-controls-guidance-4th-edition.
Accessed 15 May 2020.

Food Protection Trends March/April

22. U.S. Food and Drug Administration.
2012. Listeria monocytogenes. In Bad bug
book: handbook of foodborne pathogenic
microorganisms and natural toxins, 2nd ed.
Available at https://www.fda.gov/food/
foodborne-pathogens/bad-bug-book-secondedition. Accessed 15 May 2020.
23. U.S. Food and Drug Administration.
2017. Draft guidance for industry: control
of Listeria monocytogenes in ready-to-eat
foods. Available at: https://www.fda.gov/
regulatory-information/search-fda-guidancedocuments/draft-guidance-industry-controllisteria-monocytogenes-ready-eat-foods.
Accessed 15 May 2020.
24. U.S. Food and Drug Administration. 2020.
Sampling: collection technique, subchap. 4.3.
In Investigations operations manual. Available
at: https://www.fda.gov/inspectionscompliance-enforcement-and-criminalinvestigations/inspection-references/
investigations-operations-manual. Accessed
2 October 2020.
25. U.S. Food and Drug Administration.
2020. Establishment inspections: food,
subchap. 5.4. In Investigations operations
manual. Available at https://www.fda.
gov/inspections-compliance-enforcementand-criminal-investigations/inspectionreferences/investigations-operations-manual.
Accessed 2 October 2020.
26. U.S. Food and Drug Administration and
U.S. Department of Agriculture. 2003.
Quantitative assessment of the relative risk
to public health from foodborne Listeria
monocytogenes among selected categories
of ready-to-eat foods. Available at: https://
www.fda.gov/food/cfsan-risk-safetyassessments/quantitative-assessmentrelative-risk-public-health-foodborne-listeriamonocytogenes-among-selected. Accessed
15 May 2020.
Food Protection Trends - March/April 2021

Table of Contents for the Digital Edition of Food Protection Trends - March/April 2021
