Zobrazeno 1 - 10
of 124
pro vyhledávání: '"F. Untermann"'
Publikováno v:
Zentralblatt für Veterinärmedizin Reihe B. 17:429-435
Zusammenfassung Aus 168 Hackfleischproben wurden unter Verwendung von Selektivnahrmedien eigelbpositive Staphylokokken isoliert. 20 Proben enthielten Staphylokokkenzahlen von mehr als 103/g. Die isolierten Stamme zeigten, abgesehen von einer hoheren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bcf5860fb26d01c1d2204a8051ccfab
https://doi.org/10.1111/j.1439-0450.1970.tb01455.x
https://doi.org/10.1111/j.1439-0450.1970.tb01455.x
Publikováno v:
Journal of Applied Microbiology. 88:335-341
A total of 5590 stool samples from healthy employees in the meat industry were screened by PCR for verotoxin-producing Escherichia coli (VTEC). The PCR product of VT-encoding genes was detected in 3. 5% of the samples. Phenotypic and genotypic traits
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a50f99d7fd94e2d2306a62c72dd27a7
https://doi.org/10.1046/j.1365-2672.2000.00965.x
https://doi.org/10.1046/j.1365-2672.2000.00965.x
Autor:
F. Untermann
Publikováno v:
Food Control. 10:161-167
As the term “HACCP” (Hazard Analysis and Critical Control Point) became known throughout the world in the late 1980’s, very different views concerning the interpretation and the practical implementation of the concept developed concurrently. On
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1b3cc74de34991384f656cbc02980bc
https://doi.org/10.1016/s0956-7135(99)00012-2
https://doi.org/10.1016/s0956-7135(99)00012-2
Autor:
F. Untermann
Publikováno v:
Food Control. 9:119-126
Next to bacteria microbial hazards in food comprise mycotoxin-producing moulds, protozoae, viruses and prions. Epidemiological aspects are mentioned which are essential for the pathogenesis of foodborne diseases caused by these agents. Compared with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8351b153f3016c50ec3d8561fd33c2ee
https://doi.org/10.1016/s0956-7135(97)00067-4
https://doi.org/10.1016/s0956-7135(97)00067-4
Autor:
F. Untermann
This article is reproduced from the previous edition, volume 2, pp 982–990, © 1999, Elsevier Ltd.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b15ab6822c99738f4f20a2ffc9e05fa
https://doi.org/10.1016/b978-0-12-384730-0.00152-x
https://doi.org/10.1016/b978-0-12-384730-0.00152-x
Publikováno v:
Meat Science. 47:331-335
Reports in literature on post-mortem sticky ageing are rare and data about chemical metabolites that occur particularly during sticky ageing are partly contradictory. In the present study different chemicals (pH, NH3, TVB-N, H2S, R value, IMP, pyruva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d8d78a0318149bb6b155963fcc1ce61
https://doi.org/10.1016/s0309-1740(97)00073-9
https://doi.org/10.1016/s0309-1740(97)00073-9
Publikováno v:
Food Control. 5:196-199
One of the necessary steps in a HACCP study is the listing of all potential hazards associated with a certain production line. Staphylococci may be listed as such when their presence in the final product is unacceptable for public health reasons. Mor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4192e3e4095cfd6c2341383287d51719
https://doi.org/10.1016/0956-7135(94)90083-3
https://doi.org/10.1016/0956-7135(94)90083-3
Publikováno v:
International Journal of Food Microbiology. 14:175-178
The presence of Clostridium perfringens in faeces of horses, cattle, poultry and pigs was determined. C. perfringens was detected in 24%, 36%, 80% and 2% of the faecal samples, respectively. Faecal samples containing enterotoxigenic strains as assess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a355dfe5093e33378a7b6a19755bafbe
https://doi.org/10.1016/0168-1605(91)90105-x
https://doi.org/10.1016/0168-1605(91)90105-x
Autor:
F. Untermann, Norbert Kleinlein
Publikováno v:
International Journal of Food Microbiology. 10:65-71
The growth of two pathogenic Yersinia enterocolitica strains (O:3, O:9 at 1 degree C, 4 degrees C, 10 degrees C and 15 degrees C) in minced meat produced under sterile conditions and in minced meat with a normal background flora was investigated. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b73246d58b2eb4fd734919c2c0f75ece
https://doi.org/10.1016/0168-1605(90)90009-t
https://doi.org/10.1016/0168-1605(90)90009-t
Publikováno v:
International journal of food microbiology. 62(1-2)
As part of a hygiene monitoring program in a meat processing plant a total of 131 Listeria isolates were detected by sampling different processing areas and meat products within a 2-year period. The isolates were differentiated by means of phenotypic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfde414253bae18397fe0e0c24e425d0
https://pubmed.ncbi.nlm.nih.gov/11139016
https://pubmed.ncbi.nlm.nih.gov/11139016