Barton, L.H.G. (1938). Thermophiles and their Importance to Canners. Food Manufacture, XIII, 23 and 51.
2.
Bashford, T.E. (1940). The Bacteriological Examination of Canned Foods . Ibid., XV, 181 and 276.
3.
Baumgartner, J.G., and Wallace M.D. (1936). A Heat-resistant strain of Cl. sporogenes. Ibid., XI, 10.
4.
Bergey, D.H., et al. (1939). Bergey's Manual of Determinative Bacteriology . London.
5.
Cameron, E.J., Williams, C.C., and Thompson. R.J. (1928). Thermophilic Contamination in the Canning of Peas and Corn. National Canners Ass. Bull., No. 25-L.
6.
Cameron, E.J., and Williams, C.C. (1928). The Thermophilic Flora of Sugar and its Relation to Canning. Centralbl. f. Bakteriol., 2 Abt., LXXVI, 28.
7.
Cameron, E.J., and Bigelow, W.I.). (1931). Elimination of Thermophilic Bacteria from Sugar . Ind. and Eng. Chem., XXIII, 1330.
8.
Cameron, E.J. (1935). Factors Involved in the Microbiological Examination of Canned Foods. Canning Trade, LVII (33), 10.
9.
Cameron. E.J. (1936). Report on Culture Media for Non-acid Products . J. Ass. Off. Agri. Chemists, XIX, 433.
10.
Cameron, E.J., and Esty, J.R. (1940). Comments on the Microbiology of Spoilage in Canned Foods. Food Res., V, 549.
11.
Clark, F.M., and Tanner, F.W. (1937). Thermophilic Canned-Food Spoilage Organisms in Sugar and Starch. Ibid., II, 27.
12.
Clark, F.M., and Tanner, Jnr., F.W.Thermophilic Organisms in Starch and Sugar. Food Manufacture, 1939, XIV, 387; and 1940, XV, 39.
13.
Esty, J.R., and Meyer, K.F. (1922). The Heat Rcsistance of the Spores of B. botulinus and Allied Anærobes. J. Infect. Dis., XXXI, 650.
14.
Esty, J.R., and Stevenson, A.E. (1925). The Examination of Spoiled Canned Foods. Ibid., XXXVI, 486.
15.
Esty, J.R. (1935). Control of the Processing of Canned Foods in California . Amer. J. Pub. Health, XXV, 165.
16.
Gillespy, T.G.Thermophiles in Sugar. Ann. Rept. Univ. of Bristol Res. Sta., Campden, Glos., 1938, 45.
17.
Hirst, F., and McMaster, N.B.Preliminary Report on the Heat-resistant Mould Byssochlamys fulva. Ibid., 1932-33, 53.
18.
Hull, R.Investigation of the Control of Spoilage of Processed Fruit by Byssochlamys fulva. Ann. Repts. Univ. of Bristol Res. Sta., Campden, Glos., 1933-34, 64 ; and 1934-35, 65.
19.
James, I.H. (1928). The Bacterial Content of Raw and Commercial Sugars . Food Industries, Nov., 265.
20.
Jones, E.R. (1937). Food Poisoning: Its Epidemiology and Bacteriology . Brit. Med. J., July I7th, 106.
21.
Jones, O., and Jones, T.W. (1941). Canning Practice and Control. London.
22.
Lancefield, S.The Bacteriology of Canning. Food, 1934 (Oct. and Nov.) and 1935 (Jan.-Nov.).
23.
Linden, B.A. (1936). Report on Culture Media for Acid Products. J. Ass. Off. Agri. Chernists, XIX, 440.
24.
Merrill, C.M. (1938). Chlorination of Cooling Water. The Canner, LXXXVI (12).
25.
Nichols, A.A. (1936). The Bacteriology of Canned Milk Products. J. Soc. Chem. Ind., LV, 78-T.
26.
Nichols, A.A. (1939). Bacteriological Studies of Canned Milk Products . J. Dairy Res., X, 231.
27.
Olliver, M., and Rendle, T. (1934). Studies on Byssochlamys fulva and its Effect on the Tissues of Processed Fruit. J. Soc. Chem. Ind., LIII, 166-T.
28.
Savage, W.G. (1923). Canned Foods in Relation to Health. Cam-bridge.
29.
Savage, W.G. (1939). Canned Foods in Relation to Health. Lancet, Nov.4, 991.
30.
Scott, G.C. (1937). Importance of Cooling Tank Contamination. The Canning Age, April, 190.
31.
Spiegelberg, C.H. (1940). Clostridium pasteurianum associated with Spoilage of an Acid Canned Fruit. Food Res., V, 115.
32.
Spiegelberg, C.H. (1940). Some Factors in the Spoilage of an Acid Canned Fruit. Ibid., V, 439.
33.
Tanner, F.W. (1932). The Microbiology of Foods. Illinois.
34.
Tanner, F.W. (1933). Food-borne Infections and Intoxications. Illinois.
35.
Townsend, C.T. (1939). Spore-forming Anærobes causing Spoilage in Acid Canned Foods. Food Res., IV, 231.
36.
Townsend, C.T., and Esty, J.R. (1939). The Rôle of Micro-organisms in Canning. The Western Canner and Packer, XXXI (7), 10 ; (8) 21; and (9), 9.
