1. ACMSF (Advisory Committee on Microbiological Safety of Food, UK). (1992). Report on vacuum packaging and associated processes. London: HMSO.
2. Adak, G. K., Long, S. M., & O’Brien, S. J. (2002). Trends in indigenous foodborne disease and deaths, England and Wales: 1992 to 2000. Gut, 51(6), 832–841.
3. Anderson, N. M., Larkin, J. W., Cole, M. B., Skinner, G. E., Whiting, R. C., Gorris, L. G. M., Rodriquez, A., Buchanan, R., Stewart, C. M., Hanlin, J. H., Keener, L., & Hall, P. A. (2011). Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods. Journal of Food Protection, 74, 1956–1989.
4. Anonymous. (1999) Management of Listeria monocytogenes in foods. Draft document prepared by a Codex Working Group, hosted by Germany, for the 32nd session of the Codex Committee on Food Hygiene.
5. Bassett, J., Nauta, M., Lindqvist, R., & Zwietering, M. (2012). Tools for microbiological risk assessment. ILSI Europe Report Series. ISBN 978–90786–3734-9.