Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Hilde Nissen"'
Publikováno v:
BioTechniques, Vol 34, Iss 4, Pp 804-813 (2003)
PCR techniques have significantly improved the detection and identification of bacterial pathogens. Even so, the lack of differentiation between DNA from viable and dead cells is one of the major challenges for diagnostic DNA-based methods. Certain n
Externí odkaz:
https://doaj.org/article/ced2c8d39ea24266a907774c011989a6
Publikováno v:
The Scientific World Journal, Vol 3, Pp 578-584 (2003)
Analyses of complex microbial communities are becoming increasingly important. Bottlenecks in these analyses, however, are the tools to actually describe the biodiversity. Novel protocols for DNA array-based analyses of microbial communities are pres
Externí odkaz:
https://doaj.org/article/124650183ea94eb38511ccd04177f411
Publikováno v:
Applied and Environmental Microbiology. 70:5010-5018
Modified-atmosphere packaging (MAP) of foods in combination with low-temperature storage extends product shelf life by limiting microbial growth. We investigated the microbial biodiversity of MAP salmon and coalfish by using an explorative approach a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d6c3fc8a6a428ee774cca7ab671d80c
https://doi.org/10.1128/aem.70.8.5010-5018.2004
https://doi.org/10.1128/aem.70.8.5010-5018.2004
Publikováno v:
Packaging Technology and Science. 17:165-174
A comparison was made of the effect of different packaging materials on bacterial growth, off-odour, pH and colour of chicken breast fillets stored at 4°C. For one of the packaging materials, the effects of temperature (4°C and 8°C) and initial ox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84fee539abab08418c1248475525c8bc
https://doi.org/10.1002/pts.652
https://doi.org/10.1002/pts.652
Publikováno v:
Letters in Applied Microbiology. 35:433-438
AIMS To assess survival, growth and toxin production of spore-forming bacteria in sous vide products exposed to a relatively high heat treatment. METHODS AND RESULTS During a three-year period, 2,168 sous vide-processed, commercially available ready-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5f65ac5ecf98f5ad9beff189618e7ba
https://doi.org/10.1046/j.1472-765x.2002.01218.x
https://doi.org/10.1046/j.1472-765x.2002.01218.x
Publikováno v:
Current Microbiology. 43:227-231
Carnocin H, a bacteriocin produced by a Carnobacterium sp., inhibited lactic acid bacteria, clostridia, enterococci, and some Staphylococcus aureus strains. Some strains of Listeria and Pediococcus were also sensitive to carnocin H. The bacteriocin w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cb7dbeee15396c6a07d425d14a6f253
https://doi.org/10.1007/s002840010292
https://doi.org/10.1007/s002840010292
Publikováno v:
Meat Science. 57:291-298
Decontamination of meat or carcasses may have an effect in reducing the number of pathogens. Recontamination with other pathogens during cutting or packaging may, however, result in higher growth on decontaminated than on untreated meat due to the la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0dd7c8cccdf8988bfe7e638acb0354a
https://doi.org/10.1016/s0309-1740(00)00104-2
https://doi.org/10.1016/s0309-1740(00)00104-2
Publikováno v:
International Journal of Food Microbiology. 59:211-220
Growth of the pathogens Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and strains of Salmonella were compared in ground beef packed in modified atmospheres of 60% CO2/40% N2/0.4% CO (high CO2/low CO mixture), 70% O2/30% CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbc77b6673603583d6dcef2a44c76862
https://doi.org/10.1016/s0168-1605(00)00373-1
https://doi.org/10.1016/s0168-1605(00)00373-1
Autor:
Hilde Nissen, A Holck
Publikováno v:
Food Microbiology. 15:273-279
Raw, newly produced sausages containing a mixed starter culture of lactobacilli and micrococci were each inoculated at separate locations (using a syringe) with low (103–104cfu) and high (105–107cfu) numbers of eitherEscherichia coliO157:H7, List
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7761aec9430cae26ccd7082cb1536193
https://doi.org/10.1006/fmic.1997.0165
https://doi.org/10.1006/fmic.1997.0165
Publikováno v:
Food Microbiology. 13:183-191
The flora growing on beef stored in vacuum and 100% CO2at 2 or 6°C (experiment 1) and in vacuum and different mixtures of CO2and N2at −1 or 2°C (experiment 2) was determined in two separate experiments. Both a high concentration of CO2and a low s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef0011775f2a768bae159c37c4d05bc3
https://doi.org/10.1006/fmic.1996.0023
https://doi.org/10.1006/fmic.1996.0023