Zobrazeno 1 - 10
of 315
pro vyhledávání: '"D.A.A. Mossel"'
Autor:
Caspar H. J. Woolthuis, D.A.A. Mossel, F.J.M. Smulders, Jan M. De Kruijf, Jan G. van Logtestijn
Publikováno v:
Journal of food protection. 47(3)
Because current hygienic practices did not appear to result in bacteriologically fully acceptable porcine livers, the combined effects of decontamination and vacuum packaging on their bacteriological condition were investigated. Livers were taken fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34dc12887a61d282631c9e38e5bd14a2
https://pubmed.ncbi.nlm.nih.gov/30921902
https://pubmed.ncbi.nlm.nih.gov/30921902
Publikováno v:
Journal of food protection. 42(6)
The plea made many years ago (27) to replace the ill-defined coli-aerogenes ('coliform') bacteria as indicator organisms in foods processed for safety with the Enterobacteriaceae which are taxonomically accurately defined and as a rule more abundant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a104f916e3266b94e2359af576835e8
https://pubmed.ncbi.nlm.nih.gov/30812256
https://pubmed.ncbi.nlm.nih.gov/30812256
Publikováno v:
International Journal of Food Science & Technology. 21:419-436
Lactic acid occurs in a broad variety of foods consumed by man since times immemorial. At an appropriate pH it has bactericidal properties while not adversely affecting the sensory attributes of food. The suitability of lactic acid as a surface decon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d276c30b0c212abe789d881e862171f0
https://doi.org/10.1111/j.1365-2621.1986.tb00420.x
https://doi.org/10.1111/j.1365-2621.1986.tb00420.x
Publikováno v:
International Journal of Food Science & Technology. 24:11-16
Summary Microbial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good keeping quality. It remained to be assessed whether such a treatment adversely affects the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2c79472bc495267ab0f572ccc48cb0c
https://doi.org/10.1111/j.1365-2621.1989.tb00614.x
https://doi.org/10.1111/j.1365-2621.1989.tb00614.x
Publikováno v:
Food Control. 14:501-506
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdb675d452edb9b4a19f1d1817eb9f85
https://doi.org/10.1016/s0956-7135(03)00030-6
https://doi.org/10.1016/s0956-7135(03)00030-6
Publikováno v:
Food Control. 10:195-211
Providing small food and catering operators, constituting a segment of the small and medium size enterprises (SME), with adequate guidance to ensure microbiologically safe products at the moment of ingestion constitutes a difficult endeavour. It culm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b42a4f0fc4f3bc58f1e455c90af687d5
https://doi.org/10.1016/s0956-7135(99)00019-5
https://doi.org/10.1016/s0956-7135(99)00019-5
Publikováno v:
International Journal of Food Microbiology. 44:219-229
The impact on human health of Salmonella spp. on pork in The Netherlands is described. Subsequently, the effects of some currently proposed control strategies in the Dutch pork production chain are evaluated and quantified with the aid of a simple ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8461cfbb9711dde7b44050ca4daac55
https://doi.org/10.1016/s0168-1605(98)00121-4
https://doi.org/10.1016/s0168-1605(98)00121-4
Publikováno v:
International Journal of Food Microbiology. 44:207-217
This article describes the contamination of pork with Salmonella spp. in cutting plants and butchers' shops in The Netherlands and quantifies the influence of several risk factors. When contaminated carcasses are being processed, the main risk factor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99d4eea0e0cf58b49d37db93eb682e58
https://doi.org/10.1016/s0168-1605(98)00122-6
https://doi.org/10.1016/s0168-1605(98)00122-6
Publikováno v:
Journal of Food Protection. 61:450-457
A set of two "two-tier" (thermotroph-psychrotroph) single quadrant plates (QPs) was developed previously to allow convenient enumeration of numbers of colony-forming units of most pertinent pathogenic bacteria or marker bacteria in foods. These inclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25d28be4a9ea91b99c40f0134be9c3b1
https://doi.org/10.4315/0362-028x-61.4.450
https://doi.org/10.4315/0362-028x-61.4.450
Publikováno v:
International Journal of Food Microbiology. 39:19-51
Microbiological risk assessment aimed at devising measures of hazard management, should take into account all perceived hazards, including those not empirically identified. It should also recognise that safety cannot be "inspected into" a food. Rathe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1923bd77e44fc45c47fbf53d6d576a6c
https://doi.org/10.1016/s0168-1605(97)00115-3
https://doi.org/10.1016/s0168-1605(97)00115-3