FDA Foodborne Illness- Causing Organisms: What You Need to Know - VIEW

USDA Pathogen Modeling Program (PMP) - VIEW

FDA Bag Bug Book - VIEW

Combase Browser and Predictive Models for Microbial Growth - VIEW

FDA’s Hazard Analysis and Risk-Based Preventive Controls for Human Food - Appendix 1: Known or Reasonably Foreseeable Hazard - VIEW

FDA’s Hazard Analysis and Risk-Based Preventive Controls for Human Food - Appendix 3: Bacterial Pathogen Growth and Inactivation - VIEW

FDA’s Hazard Analysis and Risk-Based Preventive Controls for Human Food - Appendix 4: Foodborne Pathogen Supplementary Information - VIEW

FDA’s Hazard Analysis and Risk-Based Preventive Controls for Human Food - Chapter 3: Potential Hazards Associated with the Manufacturing, Processing, Packing, and Holding of Human Food - VIEW

FDA’s Office of Regulatory Affairs (ORA) Lab Manual (Section 4) - VIEW

IFT (Institute of Food Technologists) (2001) Evaluation and Definition of Potentially - VIEW

FDA lab manual volume IV Section 4 - Microanalytical and Filth Analysis (IV-04) - VIEW

Validation and Verification: A Practical, Industry-driven Framework Developed to Support the Requirements of the Food Safety Modernization Act (FSMA) of 2011 - VIEW

Almond Board of California. (2007). Guidelines for Validation of Oil Roasting Processes - VIEW

Control of Salmonella in Low Moisture Foods Guidance Document - VIEW

FDA Draft Guidance for Industry: Questions and Answers Regarding the Reportable Food Registry as Established by the Food and Drug Administration Amendments Act of 2007 (Edition 2) - VIEW

International Commission on Microbiological Specifications for Foods (ICMSF) - VIEW

Microorganisms in Foods: Microbiological Specifications of Food Pathogens - VIEW

Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Kluwer Academic/Plenum Publishers, New York Scallan, et. al. (2011) - VIEW

Foodborne illnesses acquired in the United States – Major Pathogens - VIEW

CDC Emerging Infectious Diseases - VIEW

CDC Surveillance for Foodborne Disease Outbreaks — United States - VIEW

FDA’s Office of Regulatory Affairs (ORA) Lab Manual (Section 4) - VIEW

IFT (Institute of Food Technologists). (2001). Evaluation and Definition of Potentially Hazardous Foods. - VIEW

HACCP Principles and Application Guidelines: National Advisory on the Microbiological Criteria for Foods - VIEW

American Public Health Association (APHA) Compendium of Methods for the Microbiological

Examination of Foods - VIEW

FDA Bacteriological Analytical Manual (BAM) - VIEW

FDA Macroanalytical Procedures Manual (MPM) - VIEW

Draft Guidance for Industry: Control of Listeria monocytogenes in Ready-to-Eat Foods - VIEW