Gıdalarda Bulunan Mikroorganizmaların Kaynakları

Alum, E.A., Urom, S.M.O.C., Ben, C.M.A. (2016). Microbiological contamination of food: the mechanisms, impacts and prevention. International Journal of Scientific & Technology Research, 5(3): 65-78.

Barbosa, J., Albano, H., Silva, C. P., Teixeira, P. (2019). Microbiological contamination of reusable plastic bags for food transportation. Food Control, 99: 158-163.

Calahorrano-Moreno, M.B., Ordoñez-Bailon, J.J., Baquerizo-Crespo, R.J., Dueñas-Rivadeneira, A.A., Montenegro, M.C.B., Rodríguez-Díaz, J.M. (2022). Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants. F1000Research, 11:91.

Chousalkar, K.K., Khan, S., McWhorter, A.R. (2021). Microbial quality, safety and storage of eggs. Current Opinion in Food Science, 38: 91-95.

Gómez, A.L., Escamez, P.S.F., Gómez, A.P., Bayonas, P.P. (2013). Control Engineering of Food Recontamination. In: Master in Advanced Techniques for Research and Development in Food and Agriculture (Pastor, A.P., Lopez, M.D.G., eds), pp. 172-181. Universidad Politécnica de Cartagena, CRAI Biblioteca.

Heap, R., Kierstan, M., Ford, G. (1998). Food Transportation. New York, Springer-Verlag US.

Hussain, M.A. (2016). Food contamination: major challenges of the future. Foods, 5(2): 21.

Janssen, S., Pankoke, I., Klus, K., Schmitt, K., Stephan, U., Wöllenstein, J. (2014). Two underestimated threats in food transportation: mould and acceleration. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, 372(2017): 20130312.

Nerín, C., Aznar, M., Carrizo, D. (2016). Food contamination during food process. Trends in Food Science & Technology, 48: 63-68.

Okpala, C. O. R., & Ezeonu, I. M. (2019). Food Hygiene/Microbiological Safety in the Typical Household Kitchen: Some Basic'Must Knows' for the General Public. Journal of Pure & Applied Microbiology, 13(2): 697-713.

Rossi, E.M., Scapin, D., Grando, W.F., Tondo, E.C. (2012). Microbiological Contamination and Disinfection Procedures of Kitchen Sponges Used in Food Services. Food and Nutrition Science, 3(7): 975-980.

Røssvoll, E., Langsrud, S., Bloomfield, S., Moen, B., Heir, E., Møretrø, T. (2015). The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen. Journal of Applied Microbiology, 119(2): 582-593.

Toyofuku, M., Inaba, T., Kiyokawa, T., Obana, N., Yawata, Y., Nomura, N. (2016). Environmental factors that shape biofilm formation. Bioscience, Biotechnology, and Biochemistry, 80(1): 7-12.

WHO (2015). WHO Estimates of the Global Burden of Foodborne Diseases: Foodborne Disease Burden Epidemiology Reference Group 2007–2015. World Health Organization: Geneva, Switzerland. Erişim adresi: https://apps.who.int/iris/handle/10665/199350. Erişim tarihi: 31.07.2024.

Zwirzitz, B., Wetzels, S. U., Dixon, E. D., Stessl, B., Zaiser, A., Rabanser, I., Thalguter, S., Pinior, B., Roch, F.F., Strachan, C., Zanghellini, J., Dzieciol, M., Selberherr, E. (2020). The sources and transmission routes of microbial populations throughout a meat processing facility. npj Biofilms and Microbiomes, 6(1): 26.

Alum, E.A., Urom, S.M.O.C., Ben, C.M.A. (2016). Microbiological contamination of food: the mechanisms, impacts and prevention. International Journal of Scientific & Technology Research, 5(3): 65-78.

Barbosa, J., Albano, H., Silva, C. P., Teixeira, P. (2019). Microbiological contamination of reusable plastic bags for food transportation. Food Control, 99: 158-163.

Calahorrano-Moreno, M.B., Ordoñez-Bailon, J.J., Baquerizo-Crespo, R.J., Dueñas-Rivadeneira, A.A., Montenegro, M.C.B., Rodríguez-Díaz, J.M. (2022). Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants. F1000Research, 11:91.

Chousalkar, K.K., Khan, S., McWhorter, A.R. (2021). Microbial quality, safety and storage of eggs. Current Opinion in Food Science, 38: 91-95.

Gómez, A.L., Escamez, P.S.F., Gómez, A.P., Bayonas, P.P. (2013). Control Engineering of Food Recontamination. In: Master in Advanced Techniques for Research and Development in Food and Agriculture (Pastor, A.P., Lopez, M.D.G., eds), pp. 172-181. Universidad Politécnica de Cartagena, CRAI Biblioteca.

Heap, R., Kierstan, M., Ford, G. (1998). Food Transportation. New York, Springer-Verlag US.

Hussain, M.A. (2016). Food contamination: major challenges of the future. Foods, 5(2): 21.

Janssen, S., Pankoke, I., Klus, K., Schmitt, K., Stephan, U., Wöllenstein, J. (2014). Two underestimated threats in food transportation: mould and acceleration. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, 372(2017): 20130312.

Nerín, C., Aznar, M., Carrizo, D. (2016). Food contamination during food process. Trends in Food Science & Technology, 48: 63-68.

Okpala, C. O. R., & Ezeonu, I. M. (2019). Food Hygiene/Microbiological Safety in the Typical Household Kitchen: Some Basic'Must Knows' for the General Public. Journal of Pure & Applied Microbiology, 13(2): 697-713.

Rossi, E.M., Scapin, D., Grando, W.F., Tondo, E.C. (2012). Microbiological Contamination and Disinfection Procedures of Kitchen Sponges Used in Food Services. Food and Nutrition Science, 3(7): 975-980.

Røssvoll, E., Langsrud, S., Bloomfield, S., Moen, B., Heir, E., Møretrø, T. (2015). The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen. Journal of Applied Microbiology, 119(2): 582-593.

Toyofuku, M., Inaba, T., Kiyokawa, T., Obana, N., Yawata, Y., Nomura, N. (2016). Environmental factors that shape biofilm formation. Bioscience, Biotechnology, and Biochemistry, 80(1): 7-12.

WHO (2015). WHO Estimates of the Global Burden of Foodborne Diseases: Foodborne Disease Burden Epidemiology Reference Group 2007–2015. World Health Organization: Geneva, Switzerland. Erişim adresi: https://apps.who.int/iris/handle/10665/199350. Erişim tarihi: 31.07.2024.

Zwirzitz, B., Wetzels, S. U., Dixon, E. D., Stessl, B., Zaiser, A., Rabanser, I., Thalguter, S., Pinior, B., Roch, F.F., Strachan, C., Zanghellini, J., Dzieciol, M., Selberherr, E. (2020). The sources and transmission routes of microbial populations throughout a meat processing facility. npj Biofilms and Microbiomes, 6(1): 26.