Gastronomide Hijyen ve Sanitasyon

Ajayeoba, T.A., Atanda, O.O., Obadina, A.O., Bankole, M.O., Adelowo, O.O. (2016). The incidence and distribution of Listeria monocytogenes in ready-to-eat vegetables in South-Western Nigeria. Food Science & Nutrition, 4(1), 59-66.

Argudín, M.Á., Mendoza, M.C., Rodicio, M.R. (2010). Food poisoning and Staphylococcus aureus enterotoxins. Toxins, 2(7), 1751-1773.

Aytaç, S.A., Taban B.M. (2010). Gıda kaynaklı intoksikasyonlar. İçinde: Gıda Mikrobiyolojisi. s. 178-189, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Bajwa, U., Sandhu, K.S. (2014). Effect of handling and processing on pesticide residues in food- a review. Journal of Food Science and Technology, 51, 201-220.

Bari, M.L., Yeasmin, S. (2018). Foodborne diseases and responsible agents. İçinde: Food Safety and Preservation, s. 195-229, Grumezescu, A.M., Holban, A.M. (Eds), Academic Press.

Beliveau, M., Anderson, D., Barker, D., Kodihalli, S., Simard, E., Hall, C., Richardson, J.S. (2022). Exposure–response modeling and simulation to support human dosing of botulism antitoxin heptavalent product. Clinical Pharmacology & Therapeutics, 112, 171-180.

Bintsis, T. (2018). Microbial pollution and food safety. AIMS Microbiology, 4(3), 377-396.

Cabanes, F.J., Bragulat, M.R., Castellá, G. (2010). Ochratoxin A producing species in the genus Penicillium. Toxins, 2, 1111-1120.

Chao, T.S. (2003). Workers’ personal hygiene. İçinde: Food Plant Sanitation, s. 211-220, Hui, Y.H., Bruinsma, L.B., Gorham, J.R., Nip, W.-K., Tong, P.S. (Eds.), CRC Press, ABD.

Chen, H., Liu, S., Chen, Y., Chen, C., Yang, H., Chen, Y. (2020). Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005. Accreditation and Quality Assurance, 25, 23-37.

Chlebicz, A., Śliżewska, K. (2018). Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as zoonotic foodborne diseases: A review. International Journal of Environmental Research and Public Health, 15, 863.

De Koning (2005). Improving the hygienic design of packaging equipment. İçinde: Handbook of Hygiene Control in the Food Industry, Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.), CRC Press, ABD.

Di Cola, G., Fantilli, A.C., Pisano, M.B., Ré, V.E. (2021). Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review. International Journal of Food Microbiology, 338, 108986.

Di Stefano, V., Avellone, G. (2014). Food contaminants. Journal of Food Studies, 3(1):88-102.

DiCaprio, E., Ma, Y., Hughes, J., Li, J. (2013). Epidemiology, prevention, and control of the number one foodborne illness: Human norovirus. Infectious Disease Clinics, 27(3), 651-674.

Djukic, D., Moracanin, S.V., Milijasevic, M., Babic, J., Memisi, N., Mandic, L. (2016). Food safety and food sanitation. Journal of Hygienic Engineering and Design, 14, 25-31.

Dolan, G.P., Foster, K., Lawler, J., Amar, C., Swift, C., Aird, H., Gorton, R. (2016). An epidemiological review of gastrointestinal outbreaks associated with Clostridium perfringens, North East of England, 2012-2014. Epidemiology and Infection, 144(7), 1386-1393.

Dorn-In, S., Daldrup, E., Mang, S., Esteban-Cuesta, I., Gareis, M., Schwaiger, K. (2024). Viable Campylobacter jejuni on eggshells and its potential to cross-contaminate egg white and yolk when using a manual separation technique, determined by culture and propidium monoazide (PMA) qPCR. Journal of Food Protection, 87(4), 100246.

EFSA (2020a). https://www.efsa.europa.eu/en/news/salmonella-and-campylobacter-continue-show-high-levels-antibiotic-resistance (Erişim Tarihi: 05.12.2024).

EFSA (2020b). https://www.efsa.europa.eu/en/topics/topic/salmonella (Erişim Tarihi: 05.12.2024).

Eng, S.K., Pusparajah, P., Ab Mutalib, N.S., Ser, H.L., Chan, K.G., Lee, L.H. (2015). Salmonella: A review on pathogenesis, epidemiology and antibiotic resistance. Frontiers in Life Science, 8:3, 284-293.

Erginkaya, Z., Kabak, B. (2010). Fırsatçı patojenler, küfler, parazitler, virüsler, prionlar ve alg toksinleri. İçinde: Gıda Mikrobiyolojisi, s. 190-210, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Faour-Klingbeil, D., Todd E.C.D. (2020). Prevention and control of foodborne diseases in middle-east north African countries: Review of national control systems. International Journal of Environmental Research and Public Health, 17:70.

Ferens, W.A., Hovde, C.J., 2011. Escherichia coli O157:H7: Animal reservoir and sources of human infection. Foodborne Pathogens and Disease, 8(4), 465-487.

Garg, M., Sharma, S., Chopra, R., Sadhu, S.D. (2021). Sanitation and hygiene process in storage. İçinde: Packaging and Storage of Fruits and Vegetables, Alam, T. (Eds.), Apple Academic Press, ABD.

Graham, D.J. (2005). Improving building design. İçinde: Handbook of Hygiene Control in the Food Industry, Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.), CRC Press, ABD.

Gurikar, C., Shivaprasad, D.P., Sabillón, L., Gowda, N.A.N., Siliveru, K. (2023). Impact of mycotoxins and their metabolites associated with food grains. Grain & Oil Science and Technology, 6(1), 1-9.

Jay, J.M., Loessner, M.J., Golden, D.A. (2005). Modern Food Microbiology. Springer Science+Business Media, ABD.

Kabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549-554.

Karagözlü, N. (2010). Gıda kaynaklı toksikoenfeksiyonlar. İçinde: Gıda Mikrobiyolojisi, s. 158-177, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Kim, Y.B., Jeong, J.Y., Ku, S.K, Kim, E.M., Park, K.J., Jang, A. (2013). Effects of various thawing methods on the quality characteristics of frozen beef. Korean Journal for Food Science of Animal Resources, 33(6), 723-729.

Kleter, G.A., Marvin, H.J.P. (2009). Indicators of emerging hazards and risks to food safety. Food and Chemical Toxicology, 47, 1022-1039.

Kumar, P., Kausar, M.A., Singh, A.B., Singh, R. (2021). Biological contaminants in the indoor air environment and their impacts on human health. Air Quality, Atmosphere & Health, 14, 1723-1736.

Lund, B.M, Peck, M.W. (2013). Clostridium botulinum. İçinde: Guide to Foodborne Pathogens, Labbé, R.G., García S. (Eds.), Second Edition, Wiley, Oxford.

Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018a). Sanitation and the food industry. İçinde: Principles of Food Sanitation, Marriott, N.G., Schilling, M.W., Gravani, R.B. (Eds.), Food Science Text Series. Springer, Cham.

Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018b). Food contamination sources. İçinde: Principles of Food Sanitation, Marriott, N.G., Schilling, M.W., Gravani, R.B. (Eds.), Food Science Text Series. Springer, Cham.

Mortimore, S., Wallace, C. (2013). HACCP: A Practical Approach. Third Edition, Springer, London.

Munir, N., Jahangeer, M., Bouyahya, A., El Omari, N., Ghchime, R., Balahbib, A., Aboulaghras, S., Mahmood, Z., Akram, M., Ali Shah, S.M., Mikolaychik, I.N., Derkho, M., Rebezov, M., Venkidasamy, B., Thiruvengadam, M., Shariati, M.A. (2022). Heavy metal contamination of natural foods is a serious health issue: A review. Sustainability, 14(1), 161.

Muzembo, B.A., Kitahara, K., Debnath, A., Ohno, A., Okamoto, K., Miyoshi, S.-I. (2022). Cholera outbreaks in India, 2011-2020: A systematic review. International Journal of Environmental Research and Public Health, 19(9), 5738.

Notermans, S., Powell, S.C. (2005). Introduction. İçinde: Handbook of Hygiene Control in the Food Industry, Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.), CRC Press, ABD.

Rannou, C., Laroque, D., Renault, E., Prost, C., Sérot, T. (2016). Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Research International, 90, 154-176.

Ray, B., Bhunia, R. (2013). Fundamental food microbiology, 664. CRC Press, ABD.

Roller, S. (2012). Essential microbiology and hygiene for food professionals. CRC Press, London.

Sampaio, G.R., Guizellini, G.M., da Silva, S.A., de Almeida, A.P., Pinaffi-Langley, A.C.C., Rogero, M.M., de Camargo, A.C., Torres, E.A.F.S. (2021). Polycyclic aromatic hydrocarbons in foods: Biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation. International Journal of Molecular Sciences, 22(11), 6010.

Sangeeta, Kaur, J., Rani, P. (2022). Solanine and chaconine. İçinde: Handbook of Plant and Animal Toxins in Food, Nayik, G.A., Kour, J. (Eds.), CRC Press, ABD.

Scalfaro, C., Auricchio, B., De Medici, D., Anniballi, F. (2019). Foodborne botulism: An evolving public health challenge. Infectious Diseases, 51:2, 97-101.

Schwarz, M., Jandová, K., Struk, I., Marešová, D., Pokorný, J., Riljak, V. (2014). Low dose domoic acid influences spontaneous behavior in adult rats. Physiological Research, 63, 369-376.

Shabeer, S., Asad, S., Jamal, A., Ali, A. (2022). Aflatoxin contamination, its impact and management strategies: An updated review. Toxins, 14(5), 307.

Singh, P.K., Singh, R.P., Singh, P., Singh, R.L. (2019). Food hazards: Physical, chemical, and biological. İçinde: Food Safety and Human Health, Singh, R.L., Mondal S. (Eds.), s. 15-65, Academic Press.

Taylor, A.K. (2000). Food protection: New developments in handwashing. Dairy, food and environmental sanitation: A Publication of the International Association of Milk, Food and Environmental Sanitarians, 20(2), 114-119.

Thakali, A., MacRae, J.D. (2021). A review of chemical and microbial contamination in food: What are the threats to a circular food system? Environmental Research, 194, 110635.

Trickett, J. (1992). Food hygiene for food handlers. The Macmillan Press, s. 1-115, London.

Van de Venter, T. (2000). Emerging food-borne diseases: A global responsibility. Food Nutrition and Agriculture, 26, 4-13.

Vidal, A., Ouhibi, S., Ghali, R., Hedhili, A., Saeger, S.D., Boevre, M.D. (2019). The mycotoxin patulin: An updated short review on occurrence, toxicity and analytical challenges. Food and Chemical Toxicology, 129, 249-256.

Visciano, P., Schirone, M., Berti, M., Milandri, A., Tofalo, R. Suzzi, G. (2016). Marine biotoxins: Occurrence, toxicity, regulatory limits and reference methods. Frontiers in Microbiology, 7:1051.

Watkins, S.M., Reich, A., Fleming, L.E., Hammond, R. (2008). Neurotoxic shellfish poisoning. Marine Drugs, 6(3), 431-455.

Whiley, H., van den Akker, B., Giglio, S., Bentham, R. (2013). The role of environmental reservoirs in human campylobacteriosis. International Journal of Environmental Research and Public Health, 10, 5886-5907.

WHO, (2024). https://www.who.int/health-topics/food-safety#tab=tab_1 (Erişim Tarihi: 04.12.2024).

Motarjemi, Y. (2016). The starting point: What is food hygiene? İçinde: Woodhead Publishing Series in Food Science, Technology and Nutrition, Handbook of Hygiene Control in the Food Industry, Lelieveld, H., Holah, J., Gabrić, D. (Eds.), s. 1-11., Second Edition, Woodhead Publishing.

Zhu, T., Yang, C., Bao, X., Chen, F., Guo, X. (2022). Strategies for controlling biofilm formation in food industry. Grain & Oil Science and Technology.

Zohrabi, Y. (2024). Synthesis and application of magnetic ferrites (MFe2O4) in the removal of heavy metals from aqueous solutions: An updated review. Materials Science and Engineering: B, 299, 117024.

Zorba, N. (2010). Gıda Kaynaklı Enfeksiyonlar. İçinde: Gıda Mikrobiyolojisi, s. 131-157, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Ajayeoba, T.A., Atanda, O.O., Obadina, A.O., Bankole, M.O., Adelowo, O.O. (2016). The incidence and distribution of Listeria monocytogenes in ready-to-eat vegetables in South-Western Nigeria. Food Science & Nutrition, 4(1), 59-66.

Argudín, M.Á., Mendoza, M.C., Rodicio, M.R. (2010). Food poisoning and Staphylococcus aureus enterotoxins. Toxins, 2(7), 1751-1773.

Aytaç, S.A., Taban B.M. (2010). Gıda kaynaklı intoksikasyonlar. İçinde: Gıda Mikrobiyolojisi. s. 178-189, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Bajwa, U., Sandhu, K.S. (2014). Effect of handling and processing on pesticide residues in food- a review. Journal of Food Science and Technology, 51, 201-220.

Bari, M.L., Yeasmin, S. (2018). Foodborne diseases and responsible agents. İçinde: Food Safety and Preservation, s. 195-229, Grumezescu, A.M., Holban, A.M. (Eds), Academic Press.

Beliveau, M., Anderson, D., Barker, D., Kodihalli, S., Simard, E., Hall, C., Richardson, J.S. (2022). Exposure–response modeling and simulation to support human dosing of botulism antitoxin heptavalent product. Clinical Pharmacology & Therapeutics, 112, 171-180.

Bintsis, T. (2018). Microbial pollution and food safety. AIMS Microbiology, 4(3), 377-396.

Cabanes, F.J., Bragulat, M.R., Castellá, G. (2010). Ochratoxin A producing species in the genus Penicillium. Toxins, 2, 1111-1120.

Chao, T.S. (2003). Workers’ personal hygiene. İçinde: Food Plant Sanitation, s. 211-220, Hui, Y.H., Bruinsma, L.B., Gorham, J.R., Nip, W.-K., Tong, P.S. (Eds.), CRC Press, ABD.

Chen, H., Liu, S., Chen, Y., Chen, C., Yang, H., Chen, Y. (2020). Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005. Accreditation and Quality Assurance, 25, 23-37.

Chlebicz, A., Śliżewska, K. (2018). Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as zoonotic foodborne diseases: A review. International Journal of Environmental Research and Public Health, 15, 863.

De Koning (2005). Improving the hygienic design of packaging equipment. İçinde: Handbook of Hygiene Control in the Food Industry, Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.), CRC Press, ABD.

Di Cola, G., Fantilli, A.C., Pisano, M.B., Ré, V.E. (2021). Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review. International Journal of Food Microbiology, 338, 108986.

Di Stefano, V., Avellone, G. (2014). Food contaminants. Journal of Food Studies, 3(1):88-102.

DiCaprio, E., Ma, Y., Hughes, J., Li, J. (2013). Epidemiology, prevention, and control of the number one foodborne illness: Human norovirus. Infectious Disease Clinics, 27(3), 651-674.

Djukic, D., Moracanin, S.V., Milijasevic, M., Babic, J., Memisi, N., Mandic, L. (2016). Food safety and food sanitation. Journal of Hygienic Engineering and Design, 14, 25-31.

Dolan, G.P., Foster, K., Lawler, J., Amar, C., Swift, C., Aird, H., Gorton, R. (2016). An epidemiological review of gastrointestinal outbreaks associated with Clostridium perfringens, North East of England, 2012-2014. Epidemiology and Infection, 144(7), 1386-1393.

Dorn-In, S., Daldrup, E., Mang, S., Esteban-Cuesta, I., Gareis, M., Schwaiger, K. (2024). Viable Campylobacter jejuni on eggshells and its potential to cross-contaminate egg white and yolk when using a manual separation technique, determined by culture and propidium monoazide (PMA) qPCR. Journal of Food Protection, 87(4), 100246.

EFSA (2020a). https://www.efsa.europa.eu/en/news/salmonella-and-campylobacter-continue-show-high-levels-antibiotic-resistance (Erişim Tarihi: 05.12.2024).

EFSA (2020b). https://www.efsa.europa.eu/en/topics/topic/salmonella (Erişim Tarihi: 05.12.2024).

Eng, S.K., Pusparajah, P., Ab Mutalib, N.S., Ser, H.L., Chan, K.G., Lee, L.H. (2015). Salmonella: A review on pathogenesis, epidemiology and antibiotic resistance. Frontiers in Life Science, 8:3, 284-293.

Erginkaya, Z., Kabak, B. (2010). Fırsatçı patojenler, küfler, parazitler, virüsler, prionlar ve alg toksinleri. İçinde: Gıda Mikrobiyolojisi, s. 190-210, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Faour-Klingbeil, D., Todd E.C.D. (2020). Prevention and control of foodborne diseases in middle-east north African countries: Review of national control systems. International Journal of Environmental Research and Public Health, 17:70.

Ferens, W.A., Hovde, C.J., 2011. Escherichia coli O157:H7: Animal reservoir and sources of human infection. Foodborne Pathogens and Disease, 8(4), 465-487.

Garg, M., Sharma, S., Chopra, R., Sadhu, S.D. (2021). Sanitation and hygiene process in storage. İçinde: Packaging and Storage of Fruits and Vegetables, Alam, T. (Eds.), Apple Academic Press, ABD.

Graham, D.J. (2005). Improving building design. İçinde: Handbook of Hygiene Control in the Food Industry, Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.), CRC Press, ABD.

Gurikar, C., Shivaprasad, D.P., Sabillón, L., Gowda, N.A.N., Siliveru, K. (2023). Impact of mycotoxins and their metabolites associated with food grains. Grain & Oil Science and Technology, 6(1), 1-9.

Jay, J.M., Loessner, M.J., Golden, D.A. (2005). Modern Food Microbiology. Springer Science+Business Media, ABD.

Kabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549-554.

Karagözlü, N. (2010). Gıda kaynaklı toksikoenfeksiyonlar. İçinde: Gıda Mikrobiyolojisi, s. 158-177, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.

Kim, Y.B., Jeong, J.Y., Ku, S.K, Kim, E.M., Park, K.J., Jang, A. (2013). Effects of various thawing methods on the quality characteristics of frozen beef. Korean Journal for Food Science of Animal Resources, 33(6), 723-729.

Kleter, G.A., Marvin, H.J.P. (2009). Indicators of emerging hazards and risks to food safety. Food and Chemical Toxicology, 47, 1022-1039.

Kumar, P., Kausar, M.A., Singh, A.B., Singh, R. (2021). Biological contaminants in the indoor air environment and their impacts on human health. Air Quality, Atmosphere & Health, 14, 1723-1736.

Lund, B.M, Peck, M.W. (2013). Clostridium botulinum. İçinde: Guide to Foodborne Pathogens, Labbé, R.G., García S. (Eds.), Second Edition, Wiley, Oxford.

Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018a). Sanitation and the food industry. İçinde: Principles of Food Sanitation, Marriott, N.G., Schilling, M.W., Gravani, R.B. (Eds.), Food Science Text Series. Springer, Cham.

Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018b). Food contamination sources. İçinde: Principles of Food Sanitation, Marriott, N.G., Schilling, M.W., Gravani, R.B. (Eds.), Food Science Text Series. Springer, Cham.

Mortimore, S., Wallace, C. (2013). HACCP: A Practical Approach. Third Edition, Springer, London.

Munir, N., Jahangeer, M., Bouyahya, A., El Omari, N., Ghchime, R., Balahbib, A., Aboulaghras, S., Mahmood, Z., Akram, M., Ali Shah, S.M., Mikolaychik, I.N., Derkho, M., Rebezov, M., Venkidasamy, B., Thiruvengadam, M., Shariati, M.A. (2022). Heavy metal contamination of natural foods is a serious health issue: A review. Sustainability, 14(1), 161.

Muzembo, B.A., Kitahara, K., Debnath, A., Ohno, A., Okamoto, K., Miyoshi, S.-I. (2022). Cholera outbreaks in India, 2011-2020: A systematic review. International Journal of Environmental Research and Public Health, 19(9), 5738.

Notermans, S., Powell, S.C. (2005). Introduction. İçinde: Handbook of Hygiene Control in the Food Industry, Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.), CRC Press, ABD.

Rannou, C., Laroque, D., Renault, E., Prost, C., Sérot, T. (2016). Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Research International, 90, 154-176.

Ray, B., Bhunia, R. (2013). Fundamental food microbiology, 664. CRC Press, ABD.

Roller, S. (2012). Essential microbiology and hygiene for food professionals. CRC Press, London.

Sampaio, G.R., Guizellini, G.M., da Silva, S.A., de Almeida, A.P., Pinaffi-Langley, A.C.C., Rogero, M.M., de Camargo, A.C., Torres, E.A.F.S. (2021). Polycyclic aromatic hydrocarbons in foods: Biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation. International Journal of Molecular Sciences, 22(11), 6010.

Sangeeta, Kaur, J., Rani, P. (2022). Solanine and chaconine. İçinde: Handbook of Plant and Animal Toxins in Food, Nayik, G.A., Kour, J. (Eds.), CRC Press, ABD.

Scalfaro, C., Auricchio, B., De Medici, D., Anniballi, F. (2019). Foodborne botulism: An evolving public health challenge. Infectious Diseases, 51:2, 97-101.

Schwarz, M., Jandová, K., Struk, I., Marešová, D., Pokorný, J., Riljak, V. (2014). Low dose domoic acid influences spontaneous behavior in adult rats. Physiological Research, 63, 369-376.

Shabeer, S., Asad, S., Jamal, A., Ali, A. (2022). Aflatoxin contamination, its impact and management strategies: An updated review. Toxins, 14(5), 307.

Singh, P.K., Singh, R.P., Singh, P., Singh, R.L. (2019). Food hazards: Physical, chemical, and biological. İçinde: Food Safety and Human Health, Singh, R.L., Mondal S. (Eds.), s. 15-65, Academic Press.

Taylor, A.K. (2000). Food protection: New developments in handwashing. Dairy, food and environmental sanitation: A Publication of the International Association of Milk, Food and Environmental Sanitarians, 20(2), 114-119.

Thakali, A., MacRae, J.D. (2021). A review of chemical and microbial contamination in food: What are the threats to a circular food system? Environmental Research, 194, 110635.

Trickett, J. (1992). Food hygiene for food handlers. The Macmillan Press, s. 1-115, London.

Van de Venter, T. (2000). Emerging food-borne diseases: A global responsibility. Food Nutrition and Agriculture, 26, 4-13.

Vidal, A., Ouhibi, S., Ghali, R., Hedhili, A., Saeger, S.D., Boevre, M.D. (2019). The mycotoxin patulin: An updated short review on occurrence, toxicity and analytical challenges. Food and Chemical Toxicology, 129, 249-256.

Visciano, P., Schirone, M., Berti, M., Milandri, A., Tofalo, R. Suzzi, G. (2016). Marine biotoxins: Occurrence, toxicity, regulatory limits and reference methods. Frontiers in Microbiology, 7:1051.

Watkins, S.M., Reich, A., Fleming, L.E., Hammond, R. (2008). Neurotoxic shellfish poisoning. Marine Drugs, 6(3), 431-455.

Whiley, H., van den Akker, B., Giglio, S., Bentham, R. (2013). The role of environmental reservoirs in human campylobacteriosis. International Journal of Environmental Research and Public Health, 10, 5886-5907.

WHO, (2024). https://www.who.int/health-topics/food-safety#tab=tab_1 (Erişim Tarihi: 04.12.2024).

Motarjemi, Y. (2016). The starting point: What is food hygiene? İçinde: Woodhead Publishing Series in Food Science, Technology and Nutrition, Handbook of Hygiene Control in the Food Industry, Lelieveld, H., Holah, J., Gabrić, D. (Eds.), s. 1-11., Second Edition, Woodhead Publishing.

Zhu, T., Yang, C., Bao, X., Chen, F., Guo, X. (2022). Strategies for controlling biofilm formation in food industry. Grain & Oil Science and Technology.

Zohrabi, Y. (2024). Synthesis and application of magnetic ferrites (MFe2O4) in the removal of heavy metals from aqueous solutions: An updated review. Materials Science and Engineering: B, 299, 117024.

Zorba, N. (2010). Gıda Kaynaklı Enfeksiyonlar. İçinde: Gıda Mikrobiyolojisi, s. 131-157, Erkmen, O. (Eds.), Efil Yayınevi, Ankara.