1. Abbey, A., R. A. Kohler, and S. D. Upham. 1957. Effect of aureomycin Chlortetracycline in the processing and storage of freshly shucked oysters. Food Technol. 11:265–271.
2. Abeyta, C., Jr. 1983. Comparison of iron milk and official AOAC methods for enumeration of Clostridium perfringens from fresh seafoods. J. Assoc. Offic. Anal. Chem. 66:1175–1177.
3. Ahmed, A., and J. R. Matches. 1983. Alcohol production by fish spoilage bacteria. J. Food Protect. 46:1055–1059.
4. Andrews, W. H., C. R. Wilson, P. L. Poelma, and A. Romero. 1977. Bacteriological survey of the channel catfish (Ictalurus punctalus) at the retail level. J. Food Sci. 42:359–363.
5. Barnes, E. M., and C. S. Impey. 1968. Psychrophilic spoilage bacteria of poultry. J. Appl. Bacteriol. 31:97–107.