(a) Antibiotics

U.S. FIDERAL REGISTER (1955), 20, 232, Pt. 120.

Food News Overseas (1956 ). Another antibiotic approved for poultry. Food Manuf., 31, 536.

CANADA GAZETTE, 10th Oct., 1956, and Regulation B.21.007 under Food and Drugs Act.

Ingram, M. , Barnes, E.M. , and Shewan, J.M. (1956). Problems in the use of antibiotics for preserving meat and fish. Food Sci. Abstr., 28, 121.

Campbell, Jr., L.L. , and O'Brien, R.T. (1955). Antibiotics in food preservation. Food Tech. Champaign, 9, 461.

Ross, J.M. (1956). Antibiotics in relation to public health. Paper to B. V. A. Conf. on Supplements and additives in animal feeding stuffs.

Deatherage, F.E. (1956). The use of antibiotics in the preservation of foods other than fish. Proc. 1st Int. Conf. Antibiotics in Agric. Nat. Acad. Sci. Nat. Res. Council, Washington, D.C.

Tarr, H.L.A. (1956). Control of bacterial spoilage of fish with antibiotics . Proc. 1st Int. Conf. Antibiotics in Agric. Nat. Acad. Sci,. Nat. Res. Council, Washington, D.C.

Ayres, J.C. , Ogilvy, W.S. , and Stewart, G.F. (1950). Post-mortem changes in stored meats. 1. Micro-organisms associated with the development of slime on eviscerated cut-up poultry. Food Tech., Champaign, 4, 199.

Kohler, A.R. , Miller, W.H. , and Broquist , H.P. (1955). Aureomycin chlortetracycline and the control of poultry spoilage. Food. Tech., Champaign, 9, 151.

Shrimpton, D.H. (1957). The use of chlortetracycline (aureomycin) to retard the spoilage of poultry carcases. (In press.)

Ayres, J.C. , Walker, H.W. , Fanelli, M.J. , King, A.W. , and Thomas, F. (1956). Use of antibiotics in prolonging storage life of dressed chicken. Food Tech., Champaign, 10, 563.

Ziegler, F. , and Stadelman, W.J. (1955). The effect of aureomycin treatment on the shelf life of fresh poultry meat. Food Tech. , Champaign, 9, 107.

Stadleman, W.J. , Marion, W.W. , and Eller, M.L. (1956). Antibiotic preservation of fresh poultry meat . Paper to 4th Ann. Antibiotic Symposium, Washington, D.C.

Barnes, E.M. , and Shrimpton, D.H. (1957). Spoilage of uneviscerated poultry carcases by "greening". 1. Causes of " greening " ( to be published).

Shrimpton, D.H. , Barnes, E.M. , and Miller, W.S. (1957). Spoilage of uneviscerated poultry carcases by " greening ". 2. The control of " greening " with antibiotics (to be published).

Farber, L. (1954). Antibiotics as aids in fish preservation. 1. Studies on fish fillets and shrimp. Food Tech., Champaign, 8, 305.

Stern, J.A. , Liebman, H.L. , Grauer, A.D. , Kudo, G. , and Da Costa, A.A. (1956). Comparative studies of the effects of the tetracycline group of antibiotics in the preservation of fish. Paper to 4th Ann. Antibiotic Symposium, Washington, D.C.

Shewan, J.M. (1956). Experiments with antibiotics and antibacterial substances in the preservation of white fish and fillets. Paper to Fish Processing Technologists Meeting, Rotterdam.

Shewan, J.M. (1956). Antibiotic tests were successful. Fishing News, No. 2260, 10.

Report of the Food Investigation Board, 1956. D.S.I.R., London. H.M.S.O. (to be published).

Liston, J. (1955). A group of luminous and non-luminous bacteria from the intestine of the flat-fish. J. gen. Microbiol., 12, i.

Niven, Jr., C.F. , and Chesbro, W.R. (1956). Antibiotics and irradiation in meat preservation. Paper to Amer. Meat Inst. Res. Conf

McMahan, J.R. , Downing, H.E. , Ottke, R.C. , Luther, H.G. , and Wrenshall , C.L. Antibiotic preservation of meats. 1. Preliminary experiments with intraperitoneal injection of animals before slaughter. Antibiotics Annual 1955-56, 727. New York, Medical Encyclopedia Inc.

Sacchi, E.M. , McMahan, J.R. , Ottke, R.C. , and Kersey, R.C. Antibiotic preservaton of meats. 2. Intraperitoneal injection of oxytetracycline in beef cattle. Antibiotics Annual 1955-56, 731. New York, Medical Encyclopedia Inc.

Downing, H.E. , Hardie, W.B. , McMahan, J.R. , and Billman, D.C. Antibiotic preservation of meats. 3. Intraperitoneal injection of oxytetracycline in sheep. Antibiotics Annual 1955-56, 734. New York, Medical Encyclopedia Inc.

Downing, H.E. , McMahan, J.R. , and Baker, C. Antibiotic preservation of meats. 4. Intraperitoneal injection of oxytetracycline in hogs. Antibiotics Annual 1955-56, 737. New York, Medical Encyclopedia Inc.

Robinson, R.H.M. , Ingram, M. , Case, R.A.M. , and Benstead , J.G. (1952). Whalemeat: Bacteriology and Hygiene. Spec. Rep. Ser. Fd. Invest. Bd., London, No. 59. London. H.M.S.O.

Crean, P.B. , Tarr, H.L.A. , and Barker, R.B. (1956). Control of post-mortem bacterial spoilage of whales with chlortetracycline. Progr. Rpt. Pacific Coast Stations, Fish. Res. Bd., Canad, No. 106, 5.

Editorial Notes (1956). Whale preservation. Food Manuf., 31, 496.

Steiner, G. , and Tarr, H.L.A. (1956). Penetration of chlortetracycline into fish muscle and its destruction by heat. Canad. J. Technol. , 34, 215.

Hines, L.R. (1956). An appraisal of the long-term effects of Aureomycin chlortetracycline administration. Antibiotics and Chemotherapy, 6, 623.

Shirk, R.J. , Whitehall, A.R. , and Hines, L.R. (1956). Degradation products in cooked Aureomycin chlortetracycline treated poultry (to be published).

Wheaton, E. , Burroughs, J.D. , and Hays, G.L. (1956). Flat sour spoilage of tomato juice and its control with subtilin. Paper to 16th Ann. Meeting Inst. Food Tech, St. Louis.

HAWLEY, H. B. (Aplin & Barrett Ltd.) Pers. comm.

Saleh, M.A. , and Ordal, Z.J. (1955). Studies on growth and toxin production of Clostridium botulinum in a pre-cooked frozen food. 1. Some factors affecting growth and toxin production. Food Res. , 20, 332.

Report by the Food Protection Committee of the Food and Nutrition Board (1956). The use of chemical additives in food processing. Pub. 398. Washington, D.C. Nat. Acad. Sci. Nat. Res. Council.

Strandskov, F.B. , and Bockelmann , J.B. (1953). Contamination Inhibition. Antibiotics as inhibitors of microbiological contamination in beer. J. Agr. and Food Chem., 1, 1219.

Hawley, H.B. (1955). The development and use of nisin. J. app. Bact., 18, 388.

Shewan, J.M. (1949). Some bacteriological aspects of handling, processing and distribution of fish. J. R. Sanit. Inst., 69, 394.

Haines, R.B. (1937). Microbiology in the preservation of animal tissues. Spec. Rep. Ser. Fd. Invest. Bd., London, No. 45. London. H.M.S.O.

Broquist, H.P. , Kohler, A.R. , and. Miller, W.H. (1956). Retardation of poultry spoilage by processing with chlortetracycline. J. Agri. and Food Chem., 4, 1030.

Jawetz, E. (1956). Antimicrobial chemotherapy. Annu. Rev. Microbiol., 10, 85.

Knight, V. , and Holzer, A.R. (1954). Studies on staphylococci from hospital patients. 1. Predominance of strains of group 111 phage patterns which are resistant to multiple antibiotics. J. Clin. Invest., 33, 1190.

Thatcher, F.S. , and Simon, W. (1955). The resistance of staphylococci and streptococci isolated from cheese to various antibiotics. Canad. J. Publ. Hlth., 46, 407.

Shewan, J.M. , Hodgkiss, W. , and Liston, J. (1954). A method for the rapid differentiation of certain non-pathogenic, asporogenous bacilli. Nature, 173, 208.

Em-Pfy, W.A. , and Scott, W.J. (1939). Investigations on chilled beef. 1. Microbial contamination acquired in the meat works. C.S.I.R. Bulletin No. 126. Melbourne.

Gunderson, M.F. , McFadden, H.W. , and Kyle, T.S. (1954). The bacteriology of commercia poultry processing. Minnesota. Burgess Publishing Co.

Jensen, L.B. (1954). The microbiology of meat. 3rd ed. Champaign, Ill. Garrard Press .

Ficker, M. (1905). Uber die Einfluss des Hugers auf die Bakteriendurchlassigkeit des Intestinal traktus. Arch. Hyg. Berl., 54, 354.

Jukes, T.H. (1955). Antibiotics Monographs 4—Antibiotics in Nutrition. New York, Medical Encyclopedia Inc.

White-Stevens, R.H. (1956). Antibiotics as dietary supplements for poultry . B.V.A. Conference: Supplements and additions in animal feeding stuffs.

Report of the Public Health Laboratory Service (1956). Food poisoning in England and Wales, 1955. Mon. Bull. Minist. Hlth. Lab. Serv., 15, 263.

Newell, K.W. (1955). Outbreaks of paratyphoid B fever associated with imported frozen egg. 1. Epidemiology. J. app. Bact., 18, 462.

Hobbs, B.C. , and Smith, M.E. (1955). Outbreaks of paratyphoid B fever associated with imported frozen egg. 2. Bacteriology. J. app. Bact., 18, 471.

Baron, A.L. (1950). Handbook of Antibiotics. New York. Reinhold Publishing Corporation.

Lundbeck, H. , Plazikowski, U. , and Silverstolpe, L. (1955). The Swedish Salmonella outbreak of 1953. J. app. Bact., 18, 535.

Shewan, J.M. , and Liston, J. (1955). A review of food poisoning caused by fish and fishery products. J. app. Bact., 18, 522.

Clarenburg, A. , (1953). Sources of contamination in outbreaks of food poisoning caused by Salmonella bacteria from meat in the Netherlands. J. app. Bact. 16, 10.

Lovell, R. (1957). Food poisoning in man, with special reference to meat and meat products. R. Soc. Hlth. J., 77.

Niven, Jr., C.F. , and Evans, J.B. (1955). Popular misconceptions concerning Staphylococcus food poisoning. Proceeds of 7th Research Conf. American Meat Institute, University of Chicago.

Haines, R.B. (1934). The minimum temperatures of growth of some bacteria. J. Hyg., Camb., 34, 277.

Godkin, W.J. , and Cathcart, W.H. (1953). The complementary action of subtilin and terramycin in preserving custard fillings. Food Tech., Champaign, 7, 282.

Ingram, M. , Ottaway, F.J.H. , and Coppock, J.B.M. (1956). The preservative action of acid substances in food. Chem. and Ind., 1154.