1. Adesiyun, A. A., L. Webb, and S. Rahaman. 1995. Microbiological quality of raw cow’s milk at collection centers in Trinidad. J. Food Protect. 58:139–146.
2. Adesiyun, A. A. 1984. Enterotoxigenicity of Staphylococcus aureus strains isolated from Nigerian ready-to-eat foods. J. Food Protect 47:438–440.
3. Adesiyun, A. A., S. R. Tatini, and D. G. Hoover. 1984. Production of enterotoxin(s) by Staphylococcus hyicus. Vet. Microbiol. 9:487–495.
4. Angelotti, R., M. J. Foter, and K. H. Lewis. 1961. Time-temperature effects on salmonellae and staphylococci in foods. Amer. J. Pub. Hlth. 51:76–88.
5. Angelotti, R., M. J. Foter, and K. H. Lewis. 1960. Time-temperature effects on salmonellae and staphylococci in foods. II. Behavior at warm holding temperatures. Thermal-Death-Time Studies. Cincinnati, OH: Public Health Service, U.S. Department of Health, Education and Welfare.