The National Center for Home Food Preservation
Guide and Literature Review Series:
Smoking and Curing

 
 

Curing and Smoking Meats for Home Food Preservation
Literature Review and Critical Preservation Points


Document Use | Preface | Table of Contents | References



7. Literature Cited

Alden L. 2001a. Bacon Glossary. The Cooks Thesaurus. Available from: http://www.switcheroo.com/MeatcureBacon.html. Accessed 2001 Sep 30.

Alden L. 2001b. Ham Glossary. The Cooks Thesaurus. Available from: http://www.switcheroo.com/MeatcureHams.html Accessed 2001 Sep 30.

Alden L. 2001c. Bacon Glossary. The Cooks Thesaurus. Available from: http://www.switcheroo.com/MeatcureSausage.html. Accessed 2001 Sep 30.

Alexander MA, Stringer WC. 1993. Home Curing Bacon for a Mild Flavor. Columbia, MO: Missouri Cooperative Extension. Available from: http://muextension.missouri.edu/xplor/agguides/ansci/g02528.htm. Accessed 2001 Sep 30.

Andress EL. 2001. Should I Vacuum Package Food at Home? Athens, GA: FACS Extension University of Georgia. Available from: http://www.fcs.uga.edu/pubs/PDF/FDNS-E-46.pdf. Accessed 2001 Sep 30.

Associated Press. 1997. Tainted ham suspected in deadly bacteria outbreak. Atlanta, GA: Cable News Network. Available from: http://www6.cnn.com/HEALTH/9711/07/salmonella/. Accessed 2001 Sep 30.

Borchert LL, Cassens RG. 1998. Chemical Hazard Analysis for Sodium Nitrite in Meat Curing. Madison WI: American Meat Institute Foundation. Available from: http://www.ag.ohio-state.edu/~meatsci/borca2.htm. Accessed 2001 Sep 30.

Bruhn, C. 1997. Consumer Concerns: Motivating to Action. Emerging Infectious Diseases. Vol. 3. No 4. P511-515.

Busboom J. 1997. Curing and Smoking Poultry Meat. Pullman, WA: Washington State University. Available from: http://cru84.cahe.wsu.edu/cgi-bin/pubs/EB1660.html. Accessed 2001 Sep 30.

Campbell T. 2001. Secrets of Salt Curing: The Oldest Food Preservation Technique. Burbank, CA. ABCNews.com. http://archive.abcnews.go.com/sections/tech/Geek/geek990610.html. Accessed 2001 Sep 30.

Cassens RG. 2001. Safety of Cured Pork Products. Washington DC: National Pork Producers Council. Available from: http://www.meatscience.org/Pubs/factsheets/qscuredprod.pdf. Accessed Sep 30.

Centers for Disease Control and Prevention. 1986. Trichinosis Maine, Alaska. MMWR 35(3);33 5 Jan 24. Available from: http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/00000671.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1987. International Outbreak of Type E Botulism Associated With Ungutted, Salted Whitefish. MMWR 36(49):Dec 18. Available from: http://vm.cfsan.fda.gov/~mow/fishbot.html. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1994. Clostridium perfringens Gastroenteritis Associated with Corned Beef Served at St. Patrick's Day Meals Ohio and Virginia, 1993. MMWR 43(08);137 138,143 144. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/00025191.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1995. Outbreak of Salmonellosis Associated With Beef Jerky New Mexico, 1995. MMWR 44(42):1995 Oct 27. Available from: http://www.cfsan.fda.gov/~mow/jerky.html. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1997a. Foodborne Botulism From Eating Home Pickled Eggs Illinois, 1997. MMWR September 01, 2000 / 49(34);778 780. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1997b. Outbreak of Staphylococcal Food Poisoning Associated with Precooked Ham Florida, 1997 . MMWR December 19, 1997 / 46(50);1189 1191. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/00050415.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1997c. Vibrio parahaemolyticus Infections Associated with Eating Raw Oysters -- Pacific Northwest, 1997. MMWR June 12, 1998 / 47(22);457 462. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/00053377.htm. Accessed 2001 Sep 30.

Condon S. 1999. Enhancement of the quality and safety of fermented and other acidified consumer foods through the interaction of nitrite and acid. Cork, Ireland: University College. http://www.ucc.ie/acad/faculties/foodfac/Ncfrp/NCFRPtechnicalupdate47.htm Accessed 2001 Sep 30.

Corlett Jr. DA. 1998. HACCP User=s Manual. Gaithersburg, MD: Aspen Publications. p37.

Cowen RW. 1999. The Importance of Salt. Davis, CA: University of California. Available from: http://geology.ucdavis.edu/~GEL115/salt.html. Accessed 2001 Sep 30.

Cutter C. 2000. Proper Processing of Wild Game and Fish. University Park, PA: Pennsylvania State University. Available from: http://pubs.cas.psu.edu/FreePubs/pdfs/uk072.pdf. Accessed 2001 Sep 30.

Doyle ME. 1999. Use of other preservatives to control Listeria in meat. Madison, WI: Food Research Institute. Available from: http://www.amif.org/Listeria%20Preservatives.pdf. Accessed 2001 Sep 30.

Eden T. 1999. The Art of Preserving: How Cooks in Colonial Virginia Imitated Nature to Control It. Eighteenth Century Life 23(2):13 23. Also available from: http://muse.jhu.edu/journals/eighteenth-century_life/v023/23.2eden.html Accessed 2001 Sep 30.

Epley RJ, Addis PB, Warthesen JJ. 1992. Nitrite in Meat. Minneapolis, MN: Minnesota Extension Service, University of Minnesota. Available from: http://www.extension.umn.edu/distribution/nutrition/DJ0974.html. Accessed 2001 Sep 30.

Feng P. 1995. Escherichia coli Serotype O157:H7: Novel Vehicles of Infection and Emergence of Phenotypic Variants. Emerging Infectious Diseases Vol.1 No.2 April June. Available from: http://vm.cfsan.fda.gov/~mow/feng.html. Accessed 2001 Sep 30.

Hilderbrand K. 1999. Smoking Fish at Home--Safely. Pullman, WA: Washington State University. Available from: http://eesc.orst.edu/AgComWebFile/EdMat/PNW238.pdf. Accessed 2001 Sep 30.

Hilderbrand K. 2001. Fish Smoking Procedures for Forced Convection Smokehouses. Newport, OR: Oregon State University. Available from: http://seagrant.orst.edu/sgpubs/onlinepubs/i01001.pdf. Accessed 2001 Sep 30.

Hoyle EH. 1999. Preserving Game Meats. Clemson, SC: Clemson University. Available from: http://hgic.clemson.edu/factsheets/HGIC3603.htm. Accessed 2001 Sep 30.

Kassem CL. 2001. Smoking Fish at Home - A Step by Step Guide. Blacksburg, VA: Commercial Fish and Shellfish Technologies Program, Virginia Tech. Available from: http://www.cfast.vt.edu/Publications/smokefish.shtml. Accessed 2001 Sep 30.

Kendall P. 1999. Botulism. Fort Collins, CO: Colorado State University Cooperative Extension. Available from: http://www.ext.colostate.edu/pubs/foodnut/09305.pdf. Accessed 2001 Oct 7.

Krizner K. 1998. Researchers Look to Heat Treatment to Keep Sausage Pathogen Free. Chicago, IL: Meat Marketing and Technology. http://www.meatingplace.com/articles/m1084.asp. Accessed 2001 Sep 30.

Lin K.W., Keeton J.T., Craig T.M., Huey R.H., Longnecker M.T., Gamble H.R., Custer C.S. & Cross H.R. 1990. Dry cured ham processes which affect Trichinella spiralis: Bioassay analysis. Journal of Food Science, 55: 289 298.

Lombardi S, Redding J. 1995. Pennsylvania Firm Recalls Lebanon Bologna Nationwide. Release No. 0717.95. Washington DC: USDA. Available from: http://www.usda.gov/news/releases/1995/10/0717. Accessed 2001 Sep 30.

Luick B. 1998. Smoking Fish at home. Fairbanks, AK: University of Alaska. Available from: http://www.uaf.edu/coop-ext/publications/freepubs/FNH-00325.pdf. Accessed 2001 Sep 30.

Mack L. 2001. Food Preservation in the Roman Empire. Chapel Hill, NC. University of North Carolina. Available from: http://www.unc.edu/courses/rometech/public/content/survival/Lindsay_Mack/Food_Preservation.htm. Accessed 2001 Sep 30.

Mandeville Co. 2001. Curing Products. Minneapolis, MN: Mandeville Co. http://www.mandevillecompany.com/ssng_curing.htm. Accessed 2001 Sep 30.

Marchello, M. and J. Garden Robinson. 1998. The Art and Practice of Sausage Making. Fargo, ND: North Dakota State University. Available from: http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm. Accessed 2001 Sep 30.

Marchello M, Beck P. 2001. Wild Side of the Menu No. 3 Preservation of Game Meats. Fargo, ND: North Dakota State University. Available from: http://www.ext.nodak.edu/extpubs/yf/foods/he155w.htm. Accessed 2001 Sep 30.

Marriott NG, Graham PP. 2000. Some Solutions To Difficulties Of Home-Curing Pork. Blacksberg, VA: Virginia Cooperative Extension, Virginia Tech University. Available from: http://www.ext.vt.edu/pubs/foods/458-872/458-872.pdf. Accessed 2001 Sep 30.

Marriott NG and Kelly RF. Revised 1998. Dry-Curing Virginia style Hams. Blacksburg, VA: Virginia Cooperative Extension. Available from: http://www.ext.vt.edu/pubs/foods/458-223/458-223.pdf. Accessed 2001 Sep 30.

Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. 2000. Food Related Illness and Death in the United States. Emerging Infectious Diseases Vol. 5. No. 5. Available from: http://www.cdc.gov/ncidod/EID/vol5no5/mead.htm. Accessed 2001 Sep 30.

Michigan State University Extension Service. 1999a. Smoking Fish. Lansing, MI: Michigan State University. Available from: http://www.msue.msu.edu/msue/imp/mod01/01600579.html. Accessed 2001 Sep 30.

Michigan State University Extension Service. 1999b. Smoking Fish in a Smokehouse. Lansing, MI: Michigan State University. Available from: http://www.msue.msu.edu/msue/imp/mod01/01600580.html. Accessed 2001 Sep 30.

Michigan State University Extension Service. 1999c. Cured Herring or Alewives. Lansing, MI: Michigan State University. Available from: http://www.msue.msu.edu/msue/imp/mod01/01600590.html. Accessed 2001 Sep 30.

Miller BF, Enos HL. 1998. Smoking Poultry Meat. Fort Collins, CO: Cooperative Extension, Colorado State University. Available from: http://www.ext.colostate.edu/pubs/foodnut/09325.pdf. Accessed 2001 Sep 30.

Mississippi State Extension Service. 2000. Curing and Smoking Poultry. Starkville, MS: Mississippi State Extension Service. Available from: http://www.msstate.edu/dept/poultry/smoking.htm. Accessed 2001 Sep 30.

Morton Salt Company. 2001. Morton Salt Meat Curing Products. Chicago, IL: Morton Salt Co., Inc. Available from: http://www.mortonsalt.com/consumer/products/meatcuring/index.htm. Accessed 2001 Sep 30.

NY State Agriculture Commissioner. 2000. Recall of Fish Sausage. Brooklyn, NY: State Agriculture Department. Available from: http://www.fda.gov/oc/po/firmrecalls/fishsausage9_00.html Accessed 2001 Sep 30.

Pariza MJ. 1997. Examination of Dietary Recommendations for Salt-Cured, Smoked, and Nitrite-Preserved Foods. Ames, IA: Council for Agricultural Science and Technology, Iowa State University. Available from: http://www.cast-science.org/cast/src/cast_publications.php?mbr=n. Accessed 2001 Sep 30.

Price RJ, Tom P. 1995. Smoking Fish. Davis, CA: University of California. Available from: http://seafood.ucdavis.edu/Pubs/smoking.htm. Accessed 2001 Sep 30.

Raab C, Hildebrand K. 1993. Home Canning Smoked Fish and Home Smoking Fish For Canning. Corvallis, OR: Oregon State University. Available from: http://www.uaf.edu/coop-ext/publications/freepubs/FNH-00223.pdf. Accessed 2001 Sep 30.

Ravishankar R, Juneja VK. 2000. Sodium Chloride. In: Naidu AS, editor. Natural Food Antimicrobial Systems. Boca Raton, FL: CRC Press. P 705-724.

Reddish RL. 1981. Corned Beef the Easy Way. Gainesville, FL: Florida Cooperative Extension System. Available from: http://edis.ifas.ufl.edu/BODY_AN067. Accessed 2001 Sep 30.

Reynolds AE, Schuler GA 1982. Sausage and Smoked Meat. USDA Cooperative Extension Bulletin 865.

Rosetti F, Castelli E, Labbe J, Funes R. 1999. Outbreak of Type E Botulism associated with Home-Cured Ham Consumption. Anaerobe 5:171-172. Available from: http://www.ingentaconnect.com/content/ap/an/1999/00000005/00000003/art00214. Accessed 2001 Sep 30.

Saucier, L. 1999. Meat Safety: Challenges for the Future. St-Hyacinthe, Québec: Food Research and Development Center, Agriculture and Agri-Food Canada. Available from: http://www.meatscience.org/meetings/MIRC/2000/saucier.htm. Accessed 2001 Sep 30.

Schafer W. 1990. Preserving Fish. Minneapolis, MN: University of Minnesota. Available from: http://www.extension.umn.edu/distribution/nutrition/DJ1087.html. Accessed 2001 Sep 30.

State of Alaska Epidemiology. 2000. Five Cases of Trichinosis - Why Bear Meat Must Be Thoroughly Cooked. Anchorage, AK: State of Alaska Epidemiology. Available from: http://www.epi.hss.state.ak.us/bulletins/docs/b2000_18.htm. Accessed 2001 Sep 30.

Texas Agricultural Extension Service. 1999. Curing and Smoking Poultry. Texas A & M University. Available from: http://agpublications.tamu.edu/pubs/ps/l1664.pdf. Accessed 2001 Sep 30.

Tilden J Jr, Young W, McNamara AM, Custer C, Boesel B, Lambert Fair MA, Majkowski J, Vugia D, Werner SB, Hollingsworth J, Morris JG Jr. 1996. A new route of transmission for Escherichia coli: infection from dry fermented salami. Am J Public Health 86:1142-5. Abstract Available from: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8712275&dopt=Abstract. Accessed 2001 Sep 30.

Townsend LH. 1997. Protecting Home-cured Meat from Insects and Mites. Lexington, KY: Cooperative Extension Service, University of Kentucky. Available from: http://www.uky.edu/Agriculture/Entomology/entfacts/struct/ef638.htm. Accessed 2001 Sep 30.

Turner SR. 2001. Salting Fish. Blacksburg, VA: Commercial Fish and Shellfish Technologies Program, Virginia Tech. Available from: http://www.cfast.vt.edu/Publications/salting.shtml. Accessed 2001 Sep 30.

Unichef.com. 2001. Sausage and Charcuterie Glossary Terms. Winterhaven, FL: MJB Enterprises. Available from: http://www.unichef.com/sausageglossary.htm. Accessed 2001 Sep 30.

University of Wisconsin. 1999. A Guide to Making Safe Smoked Fish. Video No. F2450. Des Moines, IA: International Association for Food Protection. Available from: 6200 Aurora Avenue, Suite 200W Des Moines, Iowa 50322 2863, USA.

U.S. Food and Drug Administration. 1992. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Washington DC: US FDA. Available from: http://pdf.usaid.gov/pdf_docs/PNADO152.pdf. Accessed 2001 Sep 30.

U.S. Food and Drug Administration. 1998. Parasites. Ch. 5. In: Fish and Fishery Products Hazards and Controls Guide, 2nd ed., P 59-64. Washington DC: Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood.

U.S. Food and Drug Administration. 1995. Monosodium glutamate. Washington DC: U.S. Food and Drug Administration. Available from: http://www.cfsan.fda.gov/~lrd/msg.html. Accessed 2001 Sep 30.

U.S. Food and Drug Administration. 1998. Vibrio vulnificans. Washington DC: Center for Food Safety and Applied Nutrition. Available from: http://vm.cfsan.fda.gov/~ear/FLVIBV.html. Accessed 2001 Sep 30.

U.S. Food and Drug Administration. 1999. Destruction of organisms of public health concern: Cooking (comminuted fish). P 54. Section 3-401.11(A)(2). 1995. Food Code, United States Public Health Service, Food and Drug Administration, Washington, DC.

U.S. Food and Drug Administration. 2000. Sec. 540.650 Uneviscerated Fish Products that are Salt cured, Dried, or Smoked (CPG 7108.17). Washington DC: U.S. F.D.A.. Available from: http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg540-650.htm Accessed 2001 Sep 30.

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U.S. Food and Drug Administration. 2001b. An Important Message for Pregnant Women and Women of Childbearing Age Who May Become Pregnant About the Risks of Mercury in Fish . Washington DC: U.S. F.D.A. CFSAN. Available from: http://vm.cfsan.fda.gov/~dms/admehg.html. Accessed 2001 Sep 30.

U.S. Food and Drug Administration. 2001c. Processing parameters needed to control pathogens in cold smoked fish. Washington DC: CFSAN. Available from: http://www.cfsan.fda.gov/~comm/ift2-toc.html. Accessed 2001 Sep 30.

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Document Use | Preface | Table of Contents | References