Výsledky vyhledávání - "A.E.I. de Jong"

Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad

Autor: R. de Jonge, F.M. van Leusden, L. Verhoeff-Bakkenes, A.E.I. de Jong, Rijkelt R. Beumer

Publikováno v: Journal of Food Protection 71 (2008) 5
Journal of Food Protection, 71(5), 1018-1022

Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most criti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2285ccc67d5e31dacdce93e27283e78
https://doi.org/10.4315/0362-028x-71.5.1018

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Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken

Autor: Marcel H. Zwietering, A.E.I. de Jong, N.J. Bergsma, Arnout R.H. Fischer, E.D. van Asselt

Publikováno v: British Food Journal, 109(7), 548-561
British Food Journal 109 (2007) 7

PurposeThe disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacteria

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0308b3b83ccda1ff4f28741a023fe15
https://doi.org/10.1108/00070700710761536

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Optimizing Sporulation of Clostridium perfringens

Autor: Frank M. Rombouts, A.E.I. de Jong, R.R. Beumer

Publikováno v: Journal of Food Protection 65 (2002)
Journal of Food Protection, 65, 1457-1462

Many sporulation media have been developed for Clostridium perfringens, but none stimulates sporulation for all strains. The aim of our experiments was to develop a sporulation method using Duncan and Strong (DS) medium, which supports sporulation of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89ee425e411d947d1299ba749df1f57e
https://doi.org/10.4315/0362-028x-65.9.1457

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Cross-contamination in the kitchen: effect of hygiene measures

Autor: L. Verhoeff-Bakkenes, R. de Jonge, A.E.I. de Jong, Maarten Nauta

Publikováno v: Journal of Applied Microbiology, 105(2), 615-624
Journal of Applied Microbiology 105 (2008) 2

Aims To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and results Comparative tests were conducted with nonpathogenic Escherichia coli and L

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e19cb47352de0350ecca5ff6117f4dc
https://research.wur.nl/en/publications/cross-contamination-in-the-kitchen-effect-of-hygiene-measures

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Effect of cooling on Clostridium perfringens in pea soup

Autor: Frans M. Rombouts, R.R. Beumer, A.E.I. de Jong

Publikováno v: Journal of Food Protection, 67(2), 352-356
Journal of Food Protection 67 (2004) 2

Foods associated with Clostridium perfringens outbreaks are usually abused after cooking. Because of their short generation times, C. perfringens spores and cells can grow out to high levels during improper cooling. Therefore, the potential of C. per

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e72648c2ddb8210573c2cd471d78ec54
https://pubmed.ncbi.nlm.nih.gov/14968969

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Comparison of media for enumeration of Clostridium perfringens from foods

Autor: Frans M. Rombouts, J. Marugg, A. Zicavo, R.R. Beumer, P.H. in 't Veld, G. Wörner, T. Kärkkäinen, T. Johansson, G.P. Eijhusen, A.E.I. de Jong, F.H.M. Warmerdam, M. Grand, E.J.F. Brouwer-Post

Publikováno v: Journal of Microbiological Methods, 3, 54, 359-366
Journal of Microbiological Methods, 54(3), 359-366
Journal of Microbiological Methods 54 (2003) 3

Many media have been developed to enumerate Clostridium perfringens from foods. In this study, six media [iron sulfite (IS) agar, tryptose sulfite cycloserine (TSC) agar, Shahidi Ferguson perfringens (SFP) agar, sulfite cycloserine azide (SCA), diffe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a38069deb182cb1b24621e590db8182
https://pubmed.ncbi.nlm.nih.gov/12842482

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Behavior of Clostridium perfringens at low temperatures

Autor: Frans M. Rombouts, R.R. Beumer, A.E.I. de Jong

Publikováno v: International Journal of Food Microbiology, 97(1), 71-80
International Journal of Food Microbiology 97 (2004) 1

Refrigerated storage is an important step in the preparation of foods and inadequate storage is one of the main causes of food poisoning outbreaks of Clostridium perfringens. Therefore, growth and germination characteristics of C. perfringens in a te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1a57871c092e839b47823ecbc3ddc50
https://pubmed.ncbi.nlm.nih.gov/15527920

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