Aberle ED, Forrest J, Gerrard DE, Mills EW (2001). Principles of Meat Science (4th ed). Hunt Publishing Co., Kendall, USA. 106-402.

Azanza MAP, Gatchalian CF, Ortega MP (2005). Food safety knowledge and practices of street food vendors in a Philippines university campus. Int. J. Food Sci. Nutr. 51:235-246.

Bryan FL, Michanie SC, Alvarez P, Paniagua A (1988). Critical control points of street-vended foods in the Dominican Republic. J. Food Prot. 51:373-383.

Bryan FL, Teufel P, Riaz S, Roohi S, Qadar F, Malik Z (1992a). Hazards and critical control points of vending operations at a railway station and a bus station in Pakistan. J. Food Prot. 55:534-541.

Bryan FL, Teufel P, Riaz S, Roohi S, Qadar F, Malik Z (1992b). Hazards and critical control points of street-vended chat, a regionally popular food in Pakistan. J. Food Prot. 55: 708-713.

Bryan FL, Teufel P, Riaz S, Roohi S, Qadar F, Malik Z (1992c).Hazards and critical control points of street-vending operations in a mountain resort town in Pakistan. J. Food Prot. 55: 701-707.

Cathy S (1997). Development and use of microbiological criteria for foods. Guidance for those involved in using and interpreting microbiological criteria for foods (1st ed.). Food Science and Technology Today 11: 50-120.

Davey GR (1985). Food poisoning in New South Wales: 1977-1984. Food Technol. 37: 453-456.

Deriba M, Mogessie A (2001). Bacteriological profile and holding temperatures of street-vended foods from Addis Ababa. Int. J. Environ. Health Res. 11:95 -105.
Crossref

Deriba M, Mogessie A (2002). Some street vended foods from Addis Ababa: microbiological and socio-economical considerations. Ethiop. J. Health Sci. 10: 89-100.

Diane R, Melody G (2003). Practical Food Microbiology. (3rd edn) by Blackwell Publishing Ltd, UK. 91-243.

El-Sherbeeny MR, Saddik MF, Bryan FL (1985). Microbiological profiles of foods served by street vendors in Egypt. Int. J. Food Microb. 2: 355-364.
Crossref

Ferrari CKB, Torres EAFS (2002). Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil). Czech J. Food Sci. 20:144-150.

Food and Agriculture Organization (FAO) (1995). Street foods. Report of an FAO technical meeting on street foods. Calcutta, India. FAO Food Nutr. 63:2-24.

Food and Agriculture Organization FAO (1988). Food and nutrition: street foods. Report of an FAO Expert Consultation, Yogyakarta, Indonesia. Food and Agriculture Organisation of the United Nations. Rome; 1988 Jun. Report No. 46: 200-450.

Freese E, Romero-Abal M, Solomons NW, Gros R (1998). The microbiological safety of typical Guatemalan foods from street vendors, low-income homes and hotels. Int. J. Food Sci. Nutr. 49:27-38.
Crossref

Goh K, Lam S, Kumarapathy S, Tan J (1993). A common source foodborne outbreak of 11. Ministe´rio da Sau´de. Portaria no 1428 de 26 de novembro de 1993. Dia´rio Oficial da Unia˜o, Brası´lia, 2 dez. Sec 1/18415

Gregerson G (1978). Rapid method for distinction of Gram-positive from Gram-negative bacteria. Eur. J. Appl. Microbiol. 5:123-127.
Crossref

Health Protection Agency (HPA) (2009). Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods. London: Health Protection Agency, November 2009.

Hugh R, Leifson E (1953). The taxonomic significance of fermentative versus oxidative Gram -negative bacteria. J. Bacteriol. 66: 24-26.
Pubmed

ICMSF (1980). Micro Organisms In Foods : Sampling for microbiological analysis, Principles and specific applications (2nd edition) . Blackwell Scientific Publications. pp. 543-549.

Idowu OA, Rowland SA (2006). Oral fecal parasites and personal hygiene of food handlers in Abeokuta, Nigeria. Afr. Health Sci. 6: 160-164.
Pubmed

Jacobson G, Thiele JE, McCune JH, Farrell LD (1985). Handwashing: Ring-wearing and number of microorganisms. Nurs. Res. 34:186-188.
Crossref

Jay JM (1996). Modern food microbiology (5th ed.). New York: Champman and Hall. pp. 603-752.
Crossref

Jay JM (2005). Modern Food Microbiology, (7th ed.). Aspen Publishers, Inc. New York. pp. 201-500.

Joseph G, Doser J (1999). How safe are self-serve unpacked foods? J. Environ. Health 61:29-32.

Käferstein F (2003). Food safety as a public health issue for Developing Countries. Focus 10, brief 2 of 17. 2020 Vision for Food, Agriculture and the Environment. Washington, DC., USA.
Pubmed

Khalafalla FK, Gergis AF, El-Sherif A (1993). Effect of freezing and mincing technique on microbial load of minced meat. Die Nahrung. 37: 422-427.
Crossref

Kinfe Z, Abera K (2005). Assessment of the Sanitary Conditions of Food Establishments in Mekelle Town Ethiop. J. Health Dev. 21:3-11.

Klontz KC, Timbo B, Fein S, Levy A (1995). Prevalence of selected food consumption and preparation behaviors associated with increased risks of food-borne disease. J. Food Prot. 58:927-930.

Kovacs N (1956). Identification of Pseudomonas pyocyanae by the oxidase reaction. Nature 178:703.
Crossref

Kumar A, Kebede E, Kassaye E (2010). Evaluation of quality of beef produced and sold in parts of Tigray Region of Ethiopia. Trop. Anim. Health Prod. 42:445-449.
Crossref

Mehmet E, Hilmi Y (2005). Microbiological Quality of Raw Meat Balls: Produced and Sold in the Eastern of Turkey. J. Nutr. Pak. 4: 197-201.
Crossref

Mezgebu T, Mogessie A (1998). Microbial load and incidence of Salmonella species in 'kitfo', traditional Ethiopian spiced, minced meat dish. Ethiop. J. Hlth. Dev. 12:135-140.

Mogessie A (1994). Microbial flora and incidence of some foodborne pathogens on fresh beef from butcher's shops in Awassa, Ethiopia. Bull. Anim. Health Prod. Afr. 42:273-277.

Mogessie A (1995). Bacteriological profile and holding temperature of ready -to- serve food items in an open market in Awasa, Ethiopia. Trop. Geogr. Med. 47: 1-4.

Mrema N, Mpuchane S, Gashe BA (2006). Prevalence of Salmonella in raw minced meat, raw fresh sausages and raw burger patties from retail outlets in Gaborone. Food Control 17: 207-212.
Crossref

Muinde OK, Kuri E (2005). Hygienic and sanitary practices of vendors of street foods in Nairobi, Kenya. Afr. J. Food Agric. Nutr. Dev. 5: 1-14.

Mukhopadhyay HK, Pillai RM, Pal UK, Ajay VJ (2009). Microbial quality of fresh chevon and beef in retail outlets of Pondicherry, India . J. Vet Anim. Sci. 5:33-36.

Ohiokpehai O (2003). Nutritional aspects of street foods in Botswana. Pak. J. Nutr. 2:76-81.
Crossref

Okonko IO, Ogun AA, Adejoye OD, Ogunjobi AA, Nkang AO, Adebayo-Tayo BC (2009). Hazards analysis critical control points (HACCP) and Microbiology qualities of Sea-foods as affected by Handler's Hygiene in Ibadan and Lagos, Nigeria. Afr. J. Food Sci. 3:035-050.

Academic Journals

Pether JVS, Gilbert RJ (1971). The survival of Salmonellas on finger-tips and transfer of the organisms to food. J. Hyg. 69: 673-681.
Crossref

Postgate JR (2000). Microbes and Man. Oxford, UK; New York: Cambridge University Press. 1-373.
Crossref

Roller S (1999). Physiology of food spoilage organisms. Int. J. Food Microbiol. 50: 151-153.
Crossref

Selvan P, Narendra BR, Sureshkumar S, Venkataramanujam V (2007). Microbial quality of retail meat products available in Chennai City. Am. J. Food Technol. 2:55-59.
Crossref

Smith HV, Rose JB (1998). waterborne cryptosporidiosis - current status. Parasitol. Today 14:14-22.
Crossref

Tasew H, Alemseged A, Getenet B, Solomon GS (2010). Microbiological flora and food borne pathogens on minced meat and their susceptibility to anti-microbial agents. Ethiop J Health Sci. 20:3-10.

Tekinsen CO, Yurtyeri A. Mutluer B (1980). Bacteriological quality of ground meat in Ankara. J. Vet. Med. Ankara Univ. 27:45-63.

Umoh VJ, Dangana A, Umoh JU (1984). Isolation of Yersinia enterocolidca from milk and milk products in Zaria. Nigeria. Int. J. Zoonoses 11:223-228.
Pubmed

Umoh VJ, Dangana A, Umoh JU (1985).Contamination of infant powdered milk in use with enterotoxigenic Staphylococcus aureus. Food Microbiol. 2: 255-261.
Crossref

Unnevehr L, Hirschhorn N (2000). Food safety issues in the developing world. World Bank Washington, D.C., USA. Report No. 469:311-321.

Van Kampen J, Gross R, Schultnik W, Usfar A (1998). The microbiological quality of street foods in Jakarta as compared to home - prepared foods and from tourist hotels. Int. Food Sci. Nutr. 49:17-26.
Crossref

Warriss PD (2001). Meat Science an Introductory Text (2nd Edn.). CABI Publishing Publishing. pp. 120-203.

WHO (1984). Technical Report, the role of food safety in health and development: Report of a Joint FAO/WHO Expert Committee on Food Safety Series, No. 705.

World Health Organization (WHO) (1996). Essential Safety Requirements for Street-vended Foods. Revised edition, WHOIFNUIFOSI96.7. Genev. A Major Risk Factor for Diarrhea and Associated Malnutrition. Bull. World Health Org. 71:79-92.

Yah SC, Nwinyi CO, Chinedu NS (2009). Assessment of bacteriological quality of ready to eat food (Meat pie) in Benin City metropolis Nigeria. Afr. J. Microbiol. Res. 3(6):390-395.

Academic Journals