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<dateIssued>2015</dateIssued>
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<edition>ISBN P.2356-3656 e.2356-3664</edition>
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<note>Feng P, Weagant SD, Grant MA, Burkhardt W. BAM: Enumeration of Escherichia coli and the Coliform Bacteria. Bacteriological Analytical Manual Chapter 4 
Enumeration of Escherichia coli and the Coliform Bacteria In: Administration U.S. FDA., 2013. 2. Redman NE. Food Safety A Reference Handbook. 2nd ed. California: ABC-CLIO, Inc; 2007. 3. Clive de W, Blackburn, Mc. Clure PJ. Foodborne pathogens Hazards, risk analysis and control. England: Woodhead Publishing Ltd and CRC Press LLC, Abington Cambridge; 2001. 4. Arvanitoyannis IS. HACCP and ISO 22000 Application to Foods of Animal Origin. Willey Blackwell Publishing Ltd; 2009. 5. World Health Organization. Five Keys to Safer Food Manual: Department of Food Safety, Zoonoses and Foodborne Diseases; 2006. (internet) [cited 2013 August 13]. Available from: http://www.who.int/foodsafety/pub lications/consumer/manual_keys.pdf. 6. Swane DM, Rue N, Linton R. Essential of Food Safety and Sanitation. 2nd ed. New Jersey: Pearson Education, Inc upper saddler River; 2003. 7. Mariot NG, Gravani RB. Principles of Food Sanitation. 5th ed. New York: Springer Science+Business Media, Inc; 2006. 8. Department of Health Republic Indonesia. Decree of the Minister of Health of the Republic of Indonesia Number 942/MENKES/SK/VII/2003 on Guidelines for Hygiene and Sanitation Standard for Food sold at Food Stalls. Indonesia: Ministry of Health, 2003. 9. Susanna D, Eryando T, Indrawani YM. (2009). The relation between the knowledge and practice of foodhandler and Escherchia coli Contamination in foods. Med J Indones. 2011;20(1):66-70.  10. Adams M, Motarjemi Y. Basic Food Safety for Health Workers Geneve: World Health Organization, 1999. 11.  World Health Organization. Enterohaemorrhagic Escherichia coli (EHEC). 2011. (internet). [cited 2014 August 19]. Available from: http://www.who.int/mediac entre/factsheets/fs125/en/. 12. World Health Organization dan Food and Agriculture Organization. Microbiological Risk Assessmentseries Enterohaemorrhagic Escherichia Coli in Raw Beef and Beef Products: Approaches For The Provision of Scientific Advice: World Health Organization, Food and Agriculture Organization of The United Nations, 2011. 13. Robert L, Buchanan, Doyle MP. Foodborne Disease Significance of Escherichia coli O157:H7 and Other Enterohemorrhagic E. coli. Food Technol. 1997;51(10): 69-76. 14. U. S. Food and Drugs Administration. Food code: Food and Drug Administration; 2013. 15. CSIRO Food dan Nutritional Sciences. Make It Safe A Guide to Food Safety. Collingwood: CSIRO Publishing, 2010. 17. U. S. Food and Drugs Administration. Food Code U.S. Public Health Service 1997. College Park: Food and Drug Administration; 1997. 18. Motarjemi Y. Research Priorities on Safety of Complementary Feeding. Pediatrics Official J. Am. Acad. Pediatr. 2000;106:1304. 19. Kibret M, Tadesse M. The Bacteriological Safety and Antimicrobial Susceptibility of Bacteria Isolated From Street-Vended White Lupin (Lupinus Albus) in Bahir Dar, Ethiopia.Ethiop. J. Health Sci. 2013;23(1):19-26.</note>
<subject authority=""><topic>contamination, E. coli, utensils, food stalls, foo</topic></subject>
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