Alford, J. Α., and Fieger, E . A. (1952). The non-microbial nature of the black spots on ice-packed shrimp. Food Technol. 6, 217-219.
Anonymous. (1958). Survey of the United States shrimp industry. Vol. I. U. S.
Fish Wildlife Serv. Spec. Sei. Rept. Fisheries Ser. No. 277
Bailey, Μ. E . (1958). Biochemistry of melanin formation in shrimp. Ph.D. Thesis.
Louisiana State Univ., Baton Rouge, Louisiana.
* The references are listed according to major sections of the chapter.
Bailey, Μ. E., Fieger, Ε. Α., and Novak, A. F . (1956). Objective tests applicable to quality studies of ice stored shrimp. Food Research 21, 611-620.
Barry, H. C , Weeks, J. F., Jr., and Duggan, R. E . (1956). Effect of storage on decomposed canned shrimp. / . Assoc. Offic. Agr. Chemists 39, 801-805.
Bramsnaes, F., Hemmingsen, P., Bruun, Α., and Willmann-Hansen, E . (1954).
Frysning av rejer. Medd. Fiskeriministeriets F0rs0gslah. April, 1954.
Camber, C. I., Vance, Μ. H., and Alexander, J . E . (1957). The use of sodium bisulfite for the control of black spot in shrimp. Florida Board Conservation Tech. Ser. No. 20, 20 pp.
Cameron, E . J . , and Williams, C. C. (1934a). Procedures in shrimp canning that will eliminate spoilage. Canning Age 15, 443-445.
Cameron, E. J . , and Williams, C. C. (1934b). How bacteria affect the shrimp canner. Canner 79, 7-8.
Campbell, L. L., Jr., and Williams, Ο. B. (1952). The bacteriology of Gulf Coast shrimp. IV. Bacteriological, chemical, and organoleptic changes with ice storage. Food Technol. 6, 125-126.
Clark, E . C , and MacNaughton, L . (1917). Shrimp: handling, transportation, and uses. U. S. Dept. Agr. Bull. No. 538.
Clarke, J. O. (1937). Shrimp inspection. Am. J. Public Health 27 ( 7 ) , 655-658.
Crowther, Η. E. (1951). Freezing shrimp at sea. Proc. 4th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 82-89.
Dassow, J . A. (1953). Freezing Gulf of Mexico shrimp at sea. Proc. 6th Ann.
Session Gulf and Caribbean Fisheries Inst. pp. 114-121.
de Almeida, M. E . W. (1955). Amino-acidos livres em camaroes—variacöes de-corridas durante a decomposicäo. Rev. inst. Adolf ο Lutz 15(1), 158-167.
Degkwitz, Ε., Bramstedt, Η., and Mann, Η. (1954). Untersuchungen über die Ursachen der schnellen Verderblichkeit des Krabbenfleisches. Arch. Fischereiwiss.
5, 35-42.
Dewberry, Ε . Β. (1958). The Morecambe Bay potted shrimps industry. Food Manuf. 33, 355-357.
Dugan, J. R. (1954). Handling shrimp in the breading plant. Southern Fisherman Yearbook pp. 62-64.
Duggan, R. E . (1948). Report on decomposition in shellfish. Indole in shrimp, oysters and crabmeat. J. Assoc. Offic. Agr. Chemists 3 1 ( 3 ) , 507-510.
Duggan, R. E., and Strasburger, L. W. (1946). Indole in shrimp. /. Assoc.
Offic. Agr. Chemists 29, 177-188.
Farber, L., and Lerke, P. A. (1956). The effect of Chlortetracycline on shrimp spoilage at various temperatures. Proc. 9th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 26-32.
Faulkner, M. S., Watts, Β. M., and Humm, H. J . (1954). Enzymatic darkening of shrimp. Food Research 19(3), 302-310.
Fellers, C. R., Gagnon, M., and Khatchikian, R. (1956). Biochemical and bacterio
logical methods of determining shrimp quality. Proc. 9th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 23-25.
Fieger, E . A. (1950). Problems in handling fresh and frozen shrimp. Food Technol. 4, 409-413.
Fieger, E . A. (1951a). Studies on black spotted shrimp. Proc. 4th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 79-82.
Fieger, E . A. (1951b). Cause and prevention of blackspot on shrimp. Ice and Refrig. 120(4), 49-50, 64.
Fieger, Ε . Α., and Bailey, Μ. E . (1954). Chemical prevention of black spot (melanogenesis) in ice stored shrimp. Food Technol. 8, 317-319.
Fieger, Ε . Α., and DuBois, C. W. (1946). Conditions affecting quality of frozen shrimp. Refrig. Eng. 52, 225-228.
Fieger, Ε . Α., and Friloux, J . J . (1954). Comparison of objectives tests for quality of fresh and frozen Gulf shrimp. Food Technol. 8, 35-38.
Fieger, Ε . Α., Green, M., Lewis, H., Holmes, D., and DuBois, C. W. (1950). Shrimp handling and preservation. Refrig. Eng. 58, 244-248.
Fieger, Ε . Α., Novak, A. F., and Bailey, Μ. E., with McConnell, J. M., and Viosca, P., Jr. (1956a). Preserving shrimp quality and beauty. Southern Fisherman Ann. 16(12), 21-23, 81-82.
Fieger, Ε . Α., Bailey, Μ. E., and Novak, A. F . (1956b). Chemical ices for shrimp preservation. Food Technol. 10, 578-583.
Fieger, Ε . Α., Bailey, Μ. E., and Novak, A. F . (1958). Effect of delayed handling upon shrimp quality during subsequent refrigerated storage. Food Technol. 12, 297-300.
Gagnon, M., and Fellers, C. R. (1958a). Biochemical methods for determining shrimp quality. I. Study of analytical methods. Food Technol. 12(7), 340-343.
Gagnon, M., and Fellers, C. R. (1958b). Biochemical methods for determining shrimp quality. II. Survey of market-frozen breaded shrimp. Food Technol.
12(7), 344-346.
Green, M. (1949a). Bacteriology of shrimp. I. Introduction and development of experimental procedures. Food Research 14, 365-371.
Green, M. (1949b). Bacteriology of shrimp. II. Quantitative studies of freshly caught and iced shrimp. Food Research 14, 372-383.
Green, M. (1949c). Bacteriology of shrimp. III. Quantitative studies of frozen shrimp. Food Research 14, 384-394.
Green, M. (1949d). Bacteriology of shrimp. IV. Coliform bacteria in shrimp.
Food Research 14, 395-400.
Higman, J . B., and Idyll, C. P. (1952). Holding fresh shrimp in refrigerated sea water. Proc. 5th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 41-53.
Higman, J . B., Idyll, C. P., and Thompson, J . (1953). Further experiments in holding of fresh shrimp in refrigerated sea water and ice. Proc. 6th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 114-121.
Holmes, D., and McCleskey, C. S. (1949). Bacteriology of shrimp. V. Effect of peeling, glazing, and storage temperature on bacteria in frozen shrimp. Food Research 14, 401-404.
Idyll, C. P., Alexander, J . , and Lee, C. F . (1959). Influence of vessel-handling practices on formation of blackspot in shrimp. Com. Fisheries Rev. 21(11), 10-16.
Kachikian, R., Fellers, C. R., and Litsky, W. (1959). A bacterial survey of com
mercial and frozen breaded shrimp. /. Milk and Food Technol. 22(10), 310-312.
Kapalka, E . F., and Pottinger, S. R. (1944). Studies on the icing of fresh-cooked and peeled shrimp. 17. S. Fish Wildlife Serv. Fishery Market News 6 ( 1 1 ) , 4-6.
Kern, J . (1957). Bacterial studies of frozen, raw, breaded shrimp. Com. Fisheries Rev. 19(12), 11-14.
Landgraf!, R. G., Jr. (1956). Factors influencing the sporadic development of discoloration in canned wet-pack shrimp. Food Technol. 10(12), 607-609.
Lantz, A. W. (1951). Shrimp processing. Fisheries Research Board Can. Progr.
Repts. Pacific Coast Stas. 89, 82-83.
Ludorff, W., Hennings, C., and Neb, Κ. E . (1957). Zur borsäurefreien Halt
barmachung von frischen Speisegarnelen und Garnelenfleisch I. Z. Lebensm.
Untersuch, u. Forsch. 106, 96-102.
Ludorff, W., Hennings, C., and Neb, Κ. E. (1958). Zur borsäurefreien Halt
barmachung von frischen Speisegarnelen und Garnelenfleisch II. Z. Lebensm.
Untersuch, u. Forsch. 108, 331-341.
Magar, N. G., and Shaikmahmud, F. (1956). Bacteriological studies of Bombay prawns (Parapeneopsis stylifera Edw.). J. Sei. Ind. Research (India) 15C, 174-176.
Mann, H. (1955). Zur Frage der Verderblichkeit des Krabbenfleisches. Fisch
wirtschaftskunde 7, 101-103.
Meyer-Waarden, P. F. (1957). Probleme um die Frischhaltung von Speisegar
nelen. Fette, Seifen, Anstrichmittel 59, 431-433.
Peters, J. Α., and McLane, D. T. (1959). Storage life of pink shrimp held in commercial and jacketed cold-storage rooms. Com. Fisheries Rev. 21(9), 1-3.
Phaff, H. J . , Mrak, Ε . M., and Williams, Ο. B. (1952). Yeasts isolated from shrimp. Mycologia 44, 431-449.
Ranke, Β. (1955). Über papierchromatographische Untersuchungen des freien und eiweissgebundenen Aminosäurebestandes bei Krebsen und Fischen. Arch.
Fischereiwiss. 6, 109-113.
Ranke, E., and Bramstedt, F. (1954). Papierelektrophoretische Untersuchungen an Fisch-, Krebs- und Muscheleiweiss. Arch. Fischer eiwiss. 5 ( 1 / 2 ) , 43-46.
Roskam, R. T. (1958). Het conserveren van garnalen. Conserva (The Hague) 6 ( 1 1 ) , 278-281.
Simidu, W., and Hujita, M. (1954a). Studies on muscle of aquatic animals XX.
Distribution of extractive nitrogens of shrimps, with special references to their taste. Mem. Research Inst. Food Sei. Kyoto Univ. 14, 18-24.
Simidu, W., and Hujita, M. (1954b). Studies on muscle of aquatic animals. XXI.
On glycine content in extractive of shrimp, with special reference to their taste. Bull. Japan. Soc. Sei. Fisheries 20(8), 720-722.
Strasburger, L. W. (1951). Breaded shrimp. Proc. 4th Ann. Session Gulf and Caribbean Fisheries Inst.
Tarr, H. L. A. (1946). Germicidal ices. Fisheries Research Board Can. Progr.
Repts. Pacific Coast Stas. 67, 36-40.
Velankar, N., and Govindan, Τ. K. (1958). The free amino nitrogen content as an index of quality of ice-stored prawns. Current Sei. (India) 27(11), 451-452.
Walker, L. (1954). Potted shrimp. Food Manuf. 29, 68-69.
Williams, Ο. B. (1949). Microbiological examination of shrimp. /. Milk and Food Technol 12, 109-110.
Williams, Ο. B., and Rees, Η. Β., Jr. (1952). The bacteriology of Gulf Coast shrimp. III. The intestinal flora. Texas J. Sei. 4, 55-58.
Williams, Ο. B., Campbell, L. L., Jr., and Rees, Η. Β., Jr. (1952a). The bac
teriology of Gulf Coast shrimp. II. Qualitative observations on the external flora. Texas J. Sei. 4, 53-54.
Williams, Ο. B., Campbell, L. L., Jr., and Rees, Η. Β., Jr. (1952b). The bac
teriology of Gulf Coast shrimp. I. Experimental procedures and quantitative results. Texas J. Set. 4, 49-52.
Young, L. (1948). Smoking shrimp. Fisheries Wildlife Service, Fisheries Leaflet No. 312.
C. Lobster
Anonymous. (1953). Yellow discoloration in frozen lobster meat. Fisheries Re
search Board Can. Afantic Fisheries Expt. Stas. Circ. [N.S.] No. 2.
Anonymous. (1958). L'industrie sud-africaine de la langouste. Peche maritime peche fluviale ir piscicult. 37(966), 561.
Boyd, S. N. (1921). The composition of lobster muscle. Contribs. Can. Biol, and Fishenes 1921, 125-131.
Campbell, J. (1935). The non-protein nitrogenous constituents of fish and lobster muscle. /. Biol. Board Can. 1, 179-189.
Chaisson, A. F . (1932). Factors in shipment of live lobsters from Eastern Nova Scotia. Fisheries Research Board Can. Bull. No. 33, 29 pp.
Dreosti, G. M., and van der Mereve, R. P. (1955-1956). Rock lobster. 6. Fresh
ness of rock lobster shell and chitin yields. Ann. Rept. Fishing Ind. Research Inst. {Cape Town) 9, 19.
Dyer, W. J . , and Hörne, D. C. (1953). Yellow discoloration in frozen lobster meat. Fisheries Research Board Can. Atlantic Fisheries Expt. Stas. Circ. [N.S.]
No. 2, 6 pp.
Hinkle, Η. B. (1950). A report on the capture, transportation and marketing of live spiny lobsters in the Philippines, 36 pp. Philippine Fishery Program, U.S.
Fish and Wildlife Service, Manila, R. P.
Kakimoto, D., and Kanazawa, A. (1956). Studies on the black discoloration of lobster. Bull. Japan. Soc. Sei. Fisheries 2 2 ( 8 ) , 471-479.
McLeese, D. W. (1956). Effect of temperature, salinity and oxygen in the survival of the American lobster. /. Fisheries Research Board Can. 13, 247-272.
Reed, G. B. (1925). The discoloration of canned lobster. Bull. Biol. Board Can.
No. 8, 22 pp.
Reed, G. B., Rice, C. E., and Sinclair, R. J. (1929). A comparative study of autolysis and bacterial decomposition in haddock, lobster and clam muscle.
Contribs. Can. Biol, and Fisheries [N.S.] 4, 227-255.
Tanner, F . W. (1944). "The Microbiology of Foods," 2nd ed. Garrard Press, Champaign, Illinois.
Thomas, N. J. (1958). "Lobster Storage." Scottish Home Dept., Edinburgh.
D. Crab
Alford, J. Α., and McCleskey, C. S. (1942). A new bacterial species producing a "musty odor." Proc. Louisiana Acad. Sei. 7, 24-27.
Alford, J. Α., Tobin, L., and McCleskey, C. S. (1942). Bacterial spoilage of iced fresh crab meat. Food Research 7, 353-359.
Anzulovic, J. V., and Reedy, R. J. (1954). Pasteurization of crab meat. U. S. Fish Wildlife Serv. Fishery Leaflet No. 415, 7 pp.
Benarde, M. A. (1958). Observations on the spoilage of crabmeat. /. Milk and Food Technol. 21(11), 318-321.
Berry, C. (1942). The multiplication of bacteria in sterile crabmeat. /. Bacteriol.
44(1), 145.
Carle, L. Α., and Kyte, L. (1955). Keeping quality of chilled Dungeness crab meat in hermetically sealed metal cans. Com. Fisheries Rev. 17(2), 12-14.
Carlson, C. J. (1954). Keeping quality of chilled Dungeness crab meat packed in hermetically sealed containers. Com. Fisheries Rev. 16(11), 20-21.
Elliott, Η. H., and Harvey, E . W. (1951). Biological methods of blood removal and their effectiveness in reducing discoloration in canned Dungeness crab meat. Food Technol. 5 ( 4 ) , 163-166.
Farber, L. (1953). Observations on the canning of Pacific Coast or Dungeness crabmeat. Food Technol. 7, 465-468.
Fellers, C. R., and Parks, C. T. (1926). Biochemical study and proximate com
position of Pacific Coast crabs. Univ. Wash. Pubh. Fisheries 1 ( 7 ) , 139-145.
Goresline, Η. Ε., and Smart, Η. F. (1942). Microbiological studies on the freez
ing and storage of soft-shell crabs. /. Bacteriol. 43, 43-44.
Harris, Μ. M. (1932). A bacteriological study of decomposing crabs and crab meat. Am. J. Hyg. 15, 260-275.
Idler, D. R., and MacLeod, R. A. (1953). Black discoloration on Nass river crabs. Fisheries Research Board Can. Progr. Repts. Pacific Coast Stas. No. 95, 56-57.
Inoue, Y., and Tanikawa, E . (1952). Bacteriological studies on canned crabs. I.
Bacteriological studies on the swelling of canned crab. Bull. Fac. Fisheries Hokkaido Univ. 3, 95-103.
McCleskey, C. S., and Boyd, A. F., Jr. (1949). The longevity of the coliform bacteria and enterococci in iced crabmeat. Food Technol. 3, 337-339.
Nickerson, J. T. R., Fitzgerald, G. Α., and Masser, R. (1939). Health problems in packing crustacean products. Am. J. Public Health 29, 619-627.
Reed, G. B. (1925). The discoloration of canned lobster. Bull. Biol. Board Can.
No. 8, 22 pp.
Reedy, R. J . , and Anzulovic, J . V. (1942a). Pasteurization of crabmeat. J. Bac
teriol. 43, 44.
Reedy, R. J., and Anzulovic, J. V. (1942b). A rapid test for the estimation of E.
colt in crabmeat. J . Bacteriol. 43, 44-45.
Roach, S. W. (1956). Storage of live crabs in refrigerated seawater. Fisheries Research Board Can. Progr. Repts. Pacific Coast Stas. No. 106, 6-7.
Simidu, W., and Hibiki, S. (1954). Studies on putrefaction of aquatic products XIV. Comparison on putrefaction of different kinds of fish. Bull. Japan. Soc.
Sei. Fisheries 2 0 ( 4 ) , 302-304.
Tanikawa, E. (1953). Studies on the manufacture of canned crab. Bull. Fac.
Fisheries Hokkaido Univ. 4 ( 1 ) , 2-7.
Tanikawa, E., and Akiba, M. (1955a). Studies on the manufacture of canned crab. II. On the manufacture of crab from Paralithodes camtschaticus. 1. Velocity of bacterial decomposition of the meat. Bull. Japan. Soc. Sei. Fisheries 21, 397-401.
Tanikawa, E., and Akiba, M. (1955b). The relation between storing temperature and maximum storing time of Paralithodes camtschaticus meat as raw material for canned crab. Bull. Japan. Soc. Sei. Fisheries 21, 402-404.
Tanikawa, E., and Nenohi, M. (1954). Bacteriological studies on canned crab.
III. Bacteriological studies on the swelling of canned crab. (With summary in English.) Bull. Fac. Fisheries Hokkaido Univ. 5, 189-201.
Tanikawa, E., Akiba, M., and Kimura, M. (1953a). On the manufacture of crab from Erimacrus isenheckii (Brandt). Report 1. The relation between the raw crab meat material and the quality of the canned product. 1. On the velocity of autolytic decomposition of meat of Enmacrus isenheckii. Bull. Fac.
Fisheries Hokkaido Univ. 4 ( 1 ) , 2-7.
Tanikawa, E., Akiba, M., and Kimura, M. (1953b). On the manufacture of crab from Erimacrus isenheckii (Brandt). Report 1. The relation between the raw crab meat material and the quality of the canned product. 2. On the velocity of bacterial decomposition of the meat of Erimacrus isenheckii. Bull.
Fac. Fisheries Hokkaido Univ. 4 ( 1 ) , 7-14.
Tanikawa, E., Akiba, M., and Kimura, M. (1953c). On the manufacture of crab from Erimacrus isenheckii (Brandt). Report 1. The relation between the raw crab meat material and the quality of the canned product. 3. Methods for determining the freshness of meat of Erimacrus isenheckii. Bull. Fac. Fisheries Hokkaido Univ. 4 ( 1 ) , 14-18.
Timofeev, L. A. (1949a). Crabs as food, and their part in food poisoning. (In Russian.) Gigiena i Sanit. 14(6), 37-39.
Timofeev, L. A. (1949b). Bacillus proteus as the chief cause of poisoning by crabs. (In Russian.) Gigiena i Sanit. 14(6), 40-47.
Tobin, L. C , and McCleskey, C. S. (1941). Bacteriological studies of fresh crabmeat. Food Research 6 ( 2 ) , 157-167.
Tobin, L. C , Alford, J. Α., and McCleskey, C. S. (1941). The bacterial flora of iced fresh crab meat. /. Bacteriol. 41, 96-97.
Velankar, Ν. K., and Govindan, Τ. K. (1957). The free amino acid nitrogen content of the skeletal muscle of some marine fishes and invertebrates. Current Sei. (India) 26, 285-286.
Yagasaki, O., Takeno, K., Yanagiya, I., Morio, Y., and Katae, M. (1959). Ob
servations on the experimental putrefaction of the crab meat by Escherichia colt. Japan. J. Vet. Sei. 2 1 ( 3 ) , 183-192.
CRAYFISH
Anderson, K. W. (1956). The freezing and cold storage of raw crayfish. CSIRO Food Preserv. Quart. 16(4), 69-71.
Reay, G. A. (1950). The freezing and cold storage of lobsters. Food Invest.
Board (London), Advisory Note No. 6.
Sheard, K. (1950). Care in the handling of crayfish. Fisheries Bull. No. 3 (Fish
eries Dept., Australia), 11 pp.
MOLLUSKS
E. Oyster
Abbey, Α., Kohler, R. Α., and Upham, S. D. (1957). Effect of aureomycin Chlortetracycline in the processing and storage of freshly shucked oysters. Food Technol. 11, 265-271.
Amano, K. (1948). Bull. Japan. Soc. Set. Fisheries 13, 641-643.
Baldwin, W. H., Puncochar, J. F., and Pottinger, S. R. (1941). Some preliminary studies on the relative value of methods for indicating quality of shucked oysters.
U. S. Fish Wildlife Serv. Bull, Fish. Ind. No. 2468-K.
Beacham, L. M . (1946). A study of decomposition in canned oysters and
c l a m s . / . Assoc. Offic. Agr. Chemists 29, 89-92.
Boyd, J . , and Tarr, H. L. A. (1956). E f f e c t of C h l o r t e t r a c y c l i n e and s t o r a g e
temperatures on the quality of shucked oysters. Fisheries Research Board Can. Progr. Repts. Pacific Coast Stas. 10δ, 12.
Clague, J. Α., and Crisanto, A. (1950). Bacteriological studies of Philippine fishery products. 17. S. Fish Wildlife Serv. Research Rept. 27, 1-12.
Duggan, R. E . (1948). Report on decomposition in shellfish. Indole in shrimp, oysters, and crabmeat. /. Assoc. Offic. Agr. Chemists 31, 507-509.
Eliot, C. (1926). Bacterial flora of the market oysters. Am. J. Hyg. 6, 755-776.
Fingerman, M. (1956). "Brown-spotting" in the Southern oysters. Com. Fisheries Rev. 18, 4-5.
Fuller, C. A. (1902). Oysters and sewage in Narragansett Bay. Science 15, 363-364.
Galtsoff, P. S. (1946). Reaction of oysters to chlorination. U. S. Fish Wildlife Serv. Research Rept. 11.
Gardner, Ε. Α., and Watts, Β. M . (1956a). Correlation of pH and quality of shucked Southern oysters. Com. Fisheries Rev. 18(11), 8-14.
Gardner, Ε . Α., and Watts, Β. M . (1956b). Deterioration of cooked Southern oysters. Food Technol. 11(1), 6-11.
Genres, G. W., Hardison, D. P., and Wing, R. E . (1952). Bacteriological stand
ards for oysters grown in a semi-tropical climate. Proc. 5th Ann. Session Gulf and Caribbean Fisheries Inst. pp. 91-99.
Haenni, Ε. Α., and Waters, K. L. (1941). Laboratory studies of oysters pre
paratory to the formulation of standards. J. Assoc. Offic. Agr. Chemists 24, 945.
Hatanaka, M . (1941). Chemical composition of the oyster. Ostrea gigas Thunberg.
Ζ. Untersuch. Lebensm. 81, 72.
Humphry, G. F. (1942). Glycolysis in extracts of oyster muscle. Australian J.
Exptl. Biol. Med. Set. 22, 135.
Humphry, G. F. (1950). Glycolysis in oyster muscle. Australian J. Exptl. Biol.
Med. Set. 28, 151.
Hunter, A. C. (1920). A pink yeast causing spoilage in oysters. U. S. Dept.
Agr. Bull. No. 819, 1-24.
Hunter, A. C , and Harrison, C. W. (1928). Bacteriology and chemistry of oysters with special reference to regulatory control of production, handling, and shipment. U. S. Dept. Agr. Tech. Bull. 64, 1-75.
Hunter, A. C , and Linden, B. A. (1923). An investigation of oyster spoilage.
Am. Food J. 18, 538-540.
Hunter, A. C , and Linden, B. A. (1925). Microorganisms in decomposing oysters.
J. Agr. Research 30, 971-976.
Hunter, A. C , Korff, F. Α., and Soule, A. M. G. (1932-1933). The need for improved sanitation in seafood industries. Am. Public Health Assoc. Year Book pp. 58-61.
Kelly, C. B., and Arcisz, W. (1954a). Bacteriological control of oysters during processing and marketing. Public Health Repts. (U.S.) 69(8), 716-720.
Kelly, C. B., and Arcisz, W. (1954b). Survival of enteric organisms in shellfish.
Public Health Repts. (17. S.) 69, 1205-1210.
King, W. H., Flynn, F. F., and Gowanloch, J . N. (1945). Experimental studies on decomposition of oysters used for canning. /. Assoc. Offic. Agr. Chemists 28(2), 385-398.
Kobayashi, S. (1929). Lactic acid and glycogen in the adductor muscles of the oyster (Ostrea circumpicte Pils.) Sei. Repts. Tohoku Imp. Univ., Fourth Ser.
4, 193-205.
Ladouce, R., Fauvel, Y., and Boury, M. (1958). Technique de Tepuration des coquillages. Bull. Inform. Document. Inst. Set. Tech. Peches maritimes (Sei.
et Peche) No. 58, 12 pp.
Lartigue, D., Novak, A. F., and Fieger, E . A. (1960). An evaluation of the indole and trimethylamine tests for oyster quality. Food Technol. 14(2), 109-112.
Lee, C. F., and Pepper, L. (1956). Composition of Southern oysters. Com. Fisheries Rev. 18(7), 1-6.
Liebman, H. D., Kudo, G., Chapel, J . G., and Stern, J . A. (1957). Effects of temperature upon the storage life of fresh shucked Pacific oysters (Ostrea gigas), Com. Fisheries Rev. 19(12), 1-4.
McCormack, G. (1950). "Pink yeast" isolated from oysters grown at temperatures below freezing. Com. Fisheries Rev. 12 (11a), 28.
McCormack, G. (1956). Growth characteristics of the pink yeast that causes discoloration of oysters. Com. Fisheries Rev. 18(11), 21-22.
Novak, A. F., Fieger, Ε. Α., and Bailey, M. S. (1958). Chlortetracycline for preserving Gulf oysters. Food Technol. 12, 237-239.
Perry, C. Α., and Bayliss, M. (1936). Escherichia coli as an indicator of faecal pollution in oysters and oyster waters. Am. J. Public Health 26, 406-410.
Piskur, F . T. (1947). Preliminary study of correlation of pH and quality of shucked Pacific oysters. Com. Fisheries Rev. 9 ( 6 ) , 22.
Pottinger, S. R. (1948). Some data on pH and the freshness of shucked eastern oysters. Com. Fisheries Rev. 10(9), 1-3.
Pottinger, S. R. (1952). A study of strictly fresh, commercially shucked eastern oysters. Com. Fisheries Rev. 13 (11a), 8.
Pottinger, S. R., and Lemon, J . M. (1948). Sanitary control practices for the oyster industry. Com. Fisheries Rev. 10(9), 7-11.
Romagoza-Vila, J . A. (1957). Esquema para la construccion de una instalacion higienizadora de moluscos. Anales hromatol. (Madrid) 9 ( 4 ) , 397-400.
Sandholzer, L. Α., and Buckner, C. R. (1947). Bacteriological studies of oyster conditioning. Com. Fisheries Rev. 9 ( 1 ) , 7-11.
Sandholzer, L. Α., Ferguson, Μ. V., and Berry, C. (1941). Methods suitable for the bacteriological examination of shellfish. /. Bacteriol. 41, 98.
Sherwood, H. P. (1952). Some aspects of shellfish sanitation in Britain. /. Roy.
Sanit. Inst. 7 2 ( 6 ) , 671-675.
Simidu, W., and Hibiki, S. (1957). Studies on putrefaction of aquatic products.
XXIV. On spoilage of some shellfishes. Bull. Japan. Soc. Set. Fisheries 23(5), 255-259.
Takagi, I., and Simidu, W. (1957). Unpublished; quoted after Simidu and Hibiki (1957).
Tanikawa, E . (1937). Biological studies on the organisms of coli-group isolated from the intestines of oysters. Arch. Mikrobiol. 8 ( 3 ) , 288-306.
Tanner, F . W. (1944). "The Microbiology of Foods," 2nd ed. Garrard Press, Champaign, Illinois.
Tohyama, Y., and Yasukawa, Y. (1935). Purification of polluted oysters. Japan.
J. Exptl. Med. 13, 601-618.
Tonney, F. O., and White, J . L. (1926). B. colt in market oysters. Am. J. Public Health 16, 597-602.
Watts, Β. M., Lewis, H., Gardner, Ε . Α., and Wentworth, J. (1956). Progress in preservation studies on Southern oysters. Fishing Gaz. 7 3 ( 7 ) , 42, 60-61.
Wilson, Τ. E., and McCleskey, C. S. (1951a). Indices of pollution in oysters.
Food Research 16(4), 313-319.
Wilson, Τ. E., and McCleskey, C. S. (1951b). The effect of storage on indicator organisms in shucked oysters and a comparison of methods for the determina
tion of Enterococci. Food Research 16(5), 377-382.
F. Chm
Amano, K. (1948). Bacteriological investigation of the Japanese baby-clam canneries. I. Detection of heat resistant spore-bearers. Contribs. Central Fisheries Sta. Japan 1946, 19-20.
Arcisz, W., and Kelly, C. B. (1955). Self-purification of the soft clam Mya arenaria. Public Health Repts. (U. S.) 7 0 ( 6 ) , 605-614.
Beacham, L. M. (1946). A study of decomposition in canned oysters and clams.
J. Assoc. Offic. Agr. Chemists 29, 89-99.
Ito, K. (1959). Amino acid composition of the muscle extracts of aquatic animals.
II. The amounts of free amino acids in the muscle of shellfishes and their variation during spoilage. Bull. Japan. Soc. Set. Fisheries 25(10-12), 658-660.
Pivnick, H. (1951). Fish as a source of food poisoning. Can. Fisherman 3 8 ( 5 ) , 20-21.
Rice, C. E . (1929). The decomposition of clam muscle in acid solutions.
Contribs. Can. Biol. and Fisheries 4, 95-105.
Sandholzer, L. Α., and Arcisz, W. (1946). Bacteriological studies of fresh mussels. Com. Fisheries Rev. 8 ( 3 ) , 12-15.
G. Mussel
Allen, L. Α., Thomas, G., Thomas, M. C. C., Wheatland, A. B., Thomas, Η. N., Jones, Ε . E., and Hudson, J. (1950). Repeated re-use of sea water as a medium for the functioning and self-cleansing of molluscan shellfish. /. Hyg.
48, 431-457.
Bahr, G. (1950). Schwimmende Muschelspülbrücken. Fischereiwelt 2 ( 4 ) , 55-58.
Bigger, J . W. (1934). The bacteriological examination of mussels. /. Hyg.
3 4 ( 2 ) , 172-194.
Dodgson, R. W. (1937). Shellfish and the public health. Public Health Repts.
(U. S.) 50, 279-284.
Dodgson, R. W. (1938). Shellfish and the public health. Proc. Roy. Soc. Med.
31, 925-934.
Fraga, F . (1956). La composition quimica de los moluscos. Invest, pesquera 4, 109-119.
Fuller, C. A. (1902). Oysters and sewage in Narragansett Bay. Science 15, 363-364.
Moon, M. P., and Glenn, E . (1932). Fresh water mussels and the bacteriological content of water. /. Am. Water Works Assoc. 24, 571-574
Reynolds, N. (1956). A simplified system of mussel purification. Min. Agr.
Fisheries and Food Fisheries Invest. [2] 2 0 ( 8 ) . H. Squid
Asano, M., and Sato, H. (1954). Biochemical studies on octopus. I. Trimethyl
amine and trimethylamine oxide contents of octopus. Tohoku J. Agr. Research 5 ( 3 ) , 191-195.
Endo, Κ., Hujita, Μ., and Simidu, W. (1954). Studies on muscle of aquatic animals XXII. On distribution of extractive nitrogens and free glycine content in squids. (In Japanese with English summary.) Bull. Japan. Soc. Set.
Fisheries 2 0 ( 8 ) , 723-725.
Getzel, D. (1934). I microbi della glandola nidamentale accessoria in Sepia officinalis. I. Arch. zool. ital. 20, 33-43.
Nagäo, K., and Kimura, T. (1951). Bacteriological studies of shiokara or "soused squid." Studies on the chemical changes in the ripening process. Bull. Fac.
Fisheries Hokkaido Univ. 1 ( 2 ) , 81-85.
Nagao, K., Kimura, T., and Seino, A. (1951). Studies on enzymes of bacteria.
I. On the catalase of bacteria which were isolated from shiokara or "soused
I. On the catalase of bacteria which were isolated from shiokara or "soused