Mossel, DA, Struijk, CB. Public health implication of refrigerated pasteurized (‘sous-vide’) foods. International Journal of Food Microbiololgy
1991; 13: 187–206.
Baldwin, DE. Sous vide cooking: a review. International Journal of Gastronomy and Food Science
2012; 1: 15–30.
Juneja, VK. Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiology
2006; 23: 105–111.
Lindström, M, et al.
Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin. Journal of Food Protection
2001; 64: 838–844.
Hansen, TB, Knøchel, S. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13–249 in sous vide cooked beef. International Journal of Food Microbiology
2001; 63: 135–147.
Miguel-Garcia, DY, et al.
Clostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée. Journal of Food Science
2009; 74: M172–M176.
Juneja, VK, et al.
Thermal destruction of Escherichia coli O157:H7 in sous-vide cooked ground beef as affected by tea leaf and apple skin powders. Journal of Food Protection
2009; 72: 860–865.
Best, EL, et al.
Applicability of a rapid duplex real-time PCR assay for speciation of Campylobacter jejuni and Campylobacter coli directly from culture plates. FEMS Microbiology Letters
2003; 229: 237–241.
Grant, KA, et al.
The identification and characterization of Clostridium perfringens by real-time PCR, location of enterotoxin gene, and heat resistance. Foodborne Pathogens and Disease
2008; 5: 629–639.
Nogva, HK, et al.
Application of 5′-nuclease PCR for quantitative detection of Listeria monocytogenes in pure cultures, water, skim milk, and unpasteurized whole milk. Applied and Environmental Microbiology
2000; 66: 4266–4271.
Vitullo, M, et al.
Real-time PCRs assay for serogrouping Listeria monocytogenes and differentiation from other Listeria spp. Molecular and Cellular Probes
2013; 27: 68–70.
Bale, J, et al.
Kauffman-White Scheme: Salmonella Identification – Serotypes and Antigenic Formulae
. London: Health Protection Agency, 2007.
Doumith, M, et al.
Differentiation of the major Listeria monocytogenes serovars by multiplex PCR. Journal of Clinical Microbiology
2004; 42: 3819–3822.
Roussel, S, et al.
Fluorescence amplified fragment length polymorphism compared to Pulsed Field Gel Electrophoresis for Listeria monocytogenes sub-typing. BMC Microbiology
2013; 13: 14 (http://www.biomedcentral.com/1471-2180/13/14).
Chambers, R, et al.
A phage-typing scheme for Salmonella Virchow. FEMS Microbiology Letters
1987; 40: 155–157.
Willis, C, et al.
An assessment of the microbiological safety of fresh whole leaf herbs from retail premises in the United Kingdom with a focus on Salmonella spp. Journal of Applied Microbiology
2015; 119: 827–833.
Willis, C, et al.
An assessment of the microbiological safety of pre-cut fruit from retail and catering premises in the United Kingdom. Journal of Food Protection
2016; 79: 598–604.
McLauchlin, J, et al.
An assessment of the microbiological quality of meat-pies from retail sale in England 2013. Journal of Food Protection
2016; 79: 781–788.
Sadler-Reeves, L, et al.
The occurrence of Salmonella in raw and ready-to-eat bean-sprouts and sprouted-seeds on retail sale. Letters in Applied Microbiology
2016; 62: 126–129.
McLauchlin, J, et al.
An assessment of the microbiological quality of liver-based pâté in England 2012–13: comparison of samples collected at retail and from catering. Epidemiology and Infection
2016; submitted for publication HYG-OM-7753-Oct-16. doi: 10.1017/S0950268817000255.
Jørgensen, F, et al.
Prevalence and numbers of Salmonella and Campylobacter on raw whole chickens at retail sale in England. International Journal of Food Microbiology
2002; 76: 151–164.
Whyte, R, Hudson, JA, Graham, C.
Campylobacter in chicken livers and their destruction by pan frying. Letters in Applied Microbiology
2006; 43: 591–595.
Hutchison, M, et al.
A method for the preparation of chicken liver pâté that reliably destroys campylobacters. International Journal Environmental Research and Public Health
2015; 12: 4652–4669.
Jones, AK, et al.
Restaurant cooking trends and increased risk for Campylobacter Infection. Emerging Infectious Diseases
2016; 22: 1208–1215.
Little, CL, et al.
A recipe for disaster: outbreaks of campylobacteriosis associated with poultry liver pâtés in England and Wales. Epidemiology and Infection
2010; 138: 1691–1694.
O'Leary, MC, et al.
A continuous common-source outbreak of campylobacteriosis associated with changes to the preparation of chicken liver pâté. Epidemiology and Infection
2009; 137: 383–388.
Nissen, H, et al.
Safety evaluation of sous vide-processed ready meals. Letters in Applied Microbiology
2002; 35: 433–438.
Food Standards Agency. Development of a framework for controls relating to foods where the risks per serving are significant, and its further application to burgers served rare in catering outlets. Food Standards Agency Board Meeting – 9 September 2015, FSA 15/09/04. 2015 (http://www.food.gov.uk/sites/default/files/fsa150904.pdf). Accessed 7 July 2016.