Výsledky vyhledávání - "Food Microbiology/methods"

Kniha

Handbook of Indigenous Foods Involving Alkaline Fermentation. [elektronicky zdroj]

Autor: Sarkar, Prabir K.

Raw milk producers with high levels of hygiene and safety

Autor: Berge, A C, Baars, T, Afd Pharmacology, Pharmacology

Publikováno v: Epidemiology and Infection
Epidemiology and Infection, 148. Cambridge University Press

There is world-wide increasing interest in the consumption of unprocessed, natural food commodities including fresh (unpasteurised) milk and milk products. Consumers are actively seeking out raw milk, partly due to health reasons, but also for taste,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f7d0291eda1e1b9befec34e52160ee8
https://pubmed.ncbi.nlm.nih.gov/32248884

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Prevalence and Antibiotic Resistance Patterns of Campylobacter spp. Isolated from Broiler Chickens in the North of Tunisia

Autor: Ahlem Jouini, Manel Gharbi, Awatef Béjaoui, Abderrazek Maaroufi, Chedia Aouadhi, Safa Hamrouni, Kais Ghedira, Chahrazed Zrelli, Abdeljelil Ghram, Cherif Ben Hamda, Ghaith Bessoussa

Publikováno v: BioMed Research International
BioMed Research International, Hindawi Publishing Corporation, 2018, 2018, pp.7943786. ⟨10.1155/2018/7943786⟩
BioMed Research International, Vol 2018 (2018)

The aim of the current study is to assess the prevalence ofCampylobacterinfection in broiler chickens, raised in intensive production conditions, and to evaluate the antimicrobial susceptibility of recoveredCampylobacterisolates. A total of 590 cloac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d23946c790d25066f9e233e07747d52
https://hal-riip.archives-ouvertes.fr/pasteur-01999505

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The preservative propionic acid differentially affects survival of conidia and germ tubes of feed spoilage fungi

Autor: Paul Bruinenberg, Jan Dijksterhuis, Tineke van Doorn, M. Meijer, Jos Houbraken

Publikováno v: International Journal of Food Microbiology, 306. Elsevier B.V.

Propionic acid is widely used as a preservative in (poultry) feed. In this study we have isolated and identified fungal strains from nine samples poultry feed originating from different countries. The majority of the strains were Aspergilli with a eu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53c0b583b803634da3c586534a8de1d5
https://doi.org/10.1016/j.ijfoodmicro.2019.108258

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Microbial bioinformatics for food safety and production

Autor: Sacha A. F. T. van Hijum, Jos Boekhorst, Michiel Wels, Wynand Alkema

Publikováno v: Briefings in Bioinformatics, 17, 2, pp. 283-92
Briefings in Bioinformatics, 17, 283-92
Briefings in Bioinformatics

Contains fulltext : 170967.pdf (Publisher’s version ) (Open Access) In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error appr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad0ca25d03c412335ffb584eb50246d4
https://hdl.handle.net/2066/170967

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Perplexing cases of allergy to salami

Autor: Yannick Perrin, Jean-Christoph Roger J-P Caubet, Sian Ludman, Jacqueline Wassenberg

Publikováno v: Journal of Allergy and Clinical Immunology: In Practice, Vol. 1, No 1 (2013) pp. 97-8

TO THE EDITOR: Patients can often present with perplexing allergies to processed foods that in other simpler component forms they can tolerate. In general, further investigation of the ingredients list to isolate the offending agent is necessary. Sal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310e0b9ba18d4956fe3f4b0b11c6baeb
https://archive-ouverte.unige.ch/unige:35188

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The impact of temperature on the inactivation of enteric viruses in food and water: a review

Autor: I, Bertrand, J F, Schijven, G, Sánchez, P, Wyn-Jones, J, Ottoson, T, Morin, M, Muscillo, M, Verani, A, Nasser, A M, de Roda Husman, M, Myrmel, J, Sellwood, N, Cook, C, Gantzer

Publikováno v: Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2012, 112 (6), pp.1059-1074. ⟨10.1111/j.1365-2672.2012.05267.x⟩

International audience; Temperature is considered as the major factor determining virus inactivation in the environment. Food industries, therefore, widely apply temperature as virus inactivating parameter. This review encompasses an overview of vira

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::3c50a893e1c9919e78629c2e50881c5f
https://hal.univ-lorraine.fr/hal-01803203

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