1. Andrews, W. H., Bruce, V. R., June, G., Satchell, F., & Sherrod, P. (1992). Salmonella. In Bacteriological analytical manual (7th ed.). United States Food and Drug Administration, USA
2. Ash, M. (1997). Staphylococcus aureus and Staphylococcal Enterotoxins. In: A. D. Hocking (Ed.), Foodborne microorganisms of public health significance (5th ed.). Australia: Australian Institute of Food Science and Technology Ltd. (NSW Branch) Food Microbiology Group
3. Association of Official Analytical Chemists (AOAC) (1990). Staphylococcus aureus in foods, sec. 980.37 and 980.09. In K. Helrich (Ed.), Official methods of analysis (15th ed.). Association of Official Analytical Chemists, Arlington VA, USA
4. Microbial hazards in street-vended fishballs in the Philippines;Azanza;The UP Home Economics Journal,1998
5. Azanza, M. P. V., Gutierrez, J. R. M., & Ortega, M. P. (2000). Application of hazard analysis critical control point (HACCP) to small scale fastfood establishments. Terminal Report of the Office of Research and Coordination (ORC) Funded Research, ORC Project No. 09808-Ns, University of the Philippines, Diliman, Quezon City, Philippines