Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Åsa Eneroth"'
Publikováno v:
International Journal of Food Science and Technology. 38:313-323
Hamburgers and chicken fillets were cooked in convection ovens, deep-fried or contact fried and analysed for mutagenic activity using the Ames test. For the three different convection ovens, the cooking parameters studied included the presence of ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8364f1c4d298dbf81ce6ea0e50fe68d
https://doi.org/10.1046/j.1365-2621.2003.00677.x
https://doi.org/10.1046/j.1365-2621.2003.00677.x
Publikováno v:
International Journal of Food Microbiology. 57:99-106
Pasteurised milk can become recontaminated by Gram-negative psychrotrophic bacteria (GNP) during the automatic filling of the retail packages. The immediate sources of contaminating bacteria have been identified and means of reducing the recontaminat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b7a774c5c5eec1bb1154c71a0f5561c
https://doi.org/10.1016/s0168-1605(00)00239-7
https://doi.org/10.1016/s0168-1605(00)00239-7
Publikováno v:
International Dairy Journal. 10:325-331
The sources of contamination for Gram-negative psychrotrophic bacteria (GNP), have been traced in three dairies by using the PCR-based method randomly amplified polymorphic DNA (RAPD). GNP isolated from raw and pasteurised milk, air, water and empty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::568a0ad721d32de61d38d68ba093ad3d
https://doi.org/10.1016/s0958-6946(00)00055-8
https://doi.org/10.1016/s0958-6946(00)00055-8
Publikováno v:
International Dairy Journal. 9:903-912
The usefulness of RAPD-PCR as a typing method for investigation of Bacillus cereus isolates from a dairy plant was evaluated. A 1-d in-depth sampling study along the entire production line was performed and long-term sampling of products was conducte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31b76a7566a216c6f2039ed743dc1420
https://doi.org/10.1016/s0958-6946(00)00014-5
https://doi.org/10.1016/s0958-6946(00)00014-5
Publikováno v:
International Dairy Journal. 8:829-834
Critical contamination sites of the gram-negative psychrotrophic bacterial groups, Pseudomonas, Enterobacteriaceae and Aeromonas and the gram-positive spore-forming bacterium, Bacillus, have been traced in the production lines for pasteurised milk in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56601bde9345c5ae4e173764d1ccb298
https://doi.org/10.1016/s0958-6946(98)00123-x
https://doi.org/10.1016/s0958-6946(98)00123-x
Publikováno v:
The Journal of dairy research. 68(2)
The contamination of pasteurized milk by Bacillus cereus during the filling process was studied in two dairy plants. Samples of pasteurized milk were taken at four different sites along the production line. The samples were stored at 7 °C for 7 d, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc766fcbb211a7f1a2dfbe86e8444b9c
https://pubmed.ncbi.nlm.nih.gov/11504383
https://pubmed.ncbi.nlm.nih.gov/11504383
Publikováno v:
The Journal of dairy research. 67(3)
Bacillus cereus is a common contaminant in raw milk. The spores survive pasteurization and psychrotrophic strains of B. cereus often limit the keeping quality of pasteurized milk stored at > 6 °C (Griffiths, 1992). High numbers of B. cereus in paste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0357552ff32818a576ef657e9453326
https://pubmed.ncbi.nlm.nih.gov/11037242
https://pubmed.ncbi.nlm.nih.gov/11037242