1. Abdul-Raouf, V.M., Beuchat, L.R. and Ammar, M.S. (1993) Survival and growth of Escherichia coli O157:H7 in ground roasted beef as affected by pH, acidulants and temperature. Applied and Environmental Microbiology, 59, 2364–8.
2. ACMCF (1990) Recommendations for Refrigerated Foods containing Cooked, Uncured Meat or Poultry Products that are Packaged for Extended Refrigerated Shelf-life and that are Ready-to-eat or Prepared with little or no additional Heat Treatment, US National Advisory Committee on Microbiological Criteria for Foods, Adopted by the Committee, 31.1.90.
3. ACMSF (1992) Report on Vacuum Packaging and Associated Processes, Advisory Committee on the Microbiological Safety of Foods, HMSO, London.
4. ACMSF (Advisory Committee on the Microbiological Safety of Food, UK) (1995) Report on Verocytotoxin-Producing Escherichia coli, HMSO, London.
5. AFSDAC (1990) Agriculture Canada — Canadian Code of Recommended Practices for Pasteurised/Modified Atmosphere Packaged/Refrigerated Food, AgriFood Safety Division, Agriculture Canada, March (1990)