Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ai Kataoka"'
Publikováno v:
Food Control. 103:153-160
Food manufacturers and distributors are tasked with applying science-based approaches and preventative controls to minimize the risk of foodborne illness from Listeria monocytogenes. Concerns regarding “no growth” low-moisture foods (LMFs), defin
Publikováno v:
Journal of Food Protection. 79:620-627
The aim of this study was to determine the time for a 3-log CFU/g outgrowth of Staphylococcus aureus and its toxin production in previously frozen precooked tuna meat (albacore [Thunnus alalunga] prepared as loin, chunk, and flake or skipjack [Katsuw
Autor:
Melinda M. Hayman, Elena Enache, Richard Podolak, Carla D. Napier, Ai Kataoka, D. Glenn Black
Publikováno v:
Journal of Food Protection. 78:1106-1112
The objective of this study was to obtain dry inocula of Salmonella Tennessee and Enterococcus faecium, a surrogate for thermal inactivation of Salmonella in low-moisture foods, and to compare their thermal resistance and stability over time in terms
Autor:
Ai Kataoka, Kiyoshi Matsui, Jun Shibasaki, Noriko Aida, Atsuko Yamamoto, Makiko Ohyama, Koji Tanoue, Kenji Kurosawa
Publikováno v:
Pediatric Neurology. 51:781-789
Background Mobius syndrome is a congenital disorder with facial and abducens palsy. Although a few case series studies have examined comorbid conditions in Mobius syndrome, follow-up and outcome data are sparse. Objectives To examine the clinical cha
Publikováno v:
Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93e99bd087e6de2f1c6509c0871011f3
https://doi.org/10.1002/9781119071051.ch4
https://doi.org/10.1002/9781119071051.ch4
Publikováno v:
Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec2a57ddf17a92f245a9d8a43f9d9c5f
https://doi.org/10.1002/9781119071051.ch3
https://doi.org/10.1002/9781119071051.ch3
Publikováno v:
Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54385770d376fc96fd06d26bd7ea567c
https://doi.org/10.1002/9781119071051.ch5
https://doi.org/10.1002/9781119071051.ch5
Publikováno v:
Journal of food protection. 80(3)
The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and expone
The first section of this chapter gives a brief overview of conducting risk evaluations for food, which is a unique process because of the complexity of food itself, as well as the role that food plays as a central focus in many cultures. The second
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee531ffe30200e28176e922a84ace4d4
https://doi.org/10.1016/b978-0-12-809532-4.00002-3
https://doi.org/10.1016/b978-0-12-809532-4.00002-3