Zobrazeno 1 - 10
of 28
pro vyhledávání: '"K. Szakmár"'
Publikováno v:
Acta Alimentaria. 48:488-494
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bef9c60a2a4cd86b42e0a638e020a5d7
https://doi.org/10.1556/066.2019.48.4.10
https://doi.org/10.1556/066.2019.48.4.10
Autor:
K. Szakmár, László Makrai, G. Fülöp, Norbert Solymosi, Géza Szita, S. Bernáth, György Csikó, J. Hadjiev, J. Sövenyi
Pseudomonas aeruginosa is a facultative bacterial pathogen with increasing public health risk potential. Contaminated water in hospital environments is a growing cause of multidrug-resistent P. aeruginosa nosocomial infections that are life-threateni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6970e3bde8d6230a125b37b6a4e3fb23
https://doi.org/10.1101/2020.02.17.946384
https://doi.org/10.1101/2020.02.17.946384
Autor:
Géza Szita, József Sövényi, K. Szakmár, Sándor Bernáth, Zsuzsanna Szili, Orsolya Erdősi, Péter Laczay
Publikováno v:
Acta Veterinaria Hungarica. 66:1-11
The rapid detection of Campylobacter spp. is of utmost importance for the reduction of infections in humans by contaminated food products. The standard culturing method (ISO 10272-1:2006) involves a high time and labour demand. In this paper, we pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::285b072ce483123b5cab01af0fa2aba7
https://doi.org/10.1556/004.2018.001
https://doi.org/10.1556/004.2018.001
Publikováno v:
Acta Alimentaria. 46:508-516
The spoilage of meat products (N>5×106 CFU g−1) can be delayed by cooling and low-temperature storage and transport. The highest extent of interruption in the cold chain occurs at the time of delivering the meat product to the individual’s home
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f77ef15a0a336d0969cbd1b8e1a50302
https://doi.org/10.1556/066.2017.46.4.14
https://doi.org/10.1556/066.2017.46.4.14
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 17(2)
According to European trends, more children eat at school canteens than ever before, therefore food safety and quality have become increasingly significant in recent years. Nevertheless, there are large differences in food safety levels in different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bef843cd67c89353250439fdc6fe6ed
https://pubmed.ncbi.nlm.nih.gov/29803218
https://pubmed.ncbi.nlm.nih.gov/29803218
Autor:
Péter Laczay, Z. Balogh, Orsolya Erdősi, Olivér Reichart, Zs. Szili, Noémi László, K. Szakmár, P. Székely Körmöczy
Publikováno v:
Acta Alimentaria. 43:660-667
The classical ISO (2002) standard as reference method and the combination of redox potential measurement with real-time PCR technique were applied to detect Salmonella in milk, egg, broiler meat, and artificially contaminated egg samples. Food sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7b018b3af70321c9040fe1995388864
https://doi.org/10.1556/aalim.43.2014.4.16
https://doi.org/10.1556/aalim.43.2014.4.16
Publikováno v:
Acta Alimentaria. 41:45-55
The standard culture methods in food hygiene used for the determination of microbial count are slow. In order to shorten the duration of detection of sampled bacteria, the Authors elaborated a redox potential measurement-based new method. The applica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::215e21f9ce6b8a45111b85968bfb5216
https://doi.org/10.1556/aalim.2011.0005
https://doi.org/10.1556/aalim.2011.0005
Publikováno v:
Acta Alimentaria. 36:173-183
The aim of this study was to develop simple, rapid and reliable methods for the selective determination of Bifidus essensis from ACTIVIA (Danone) yogurts. The methods are based on a modified MRS medium (B-broth), which does not contain inhibitory add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46680256b322b5be1e2b86e0ea765f9f
https://doi.org/10.1556/aalim.2007.0006
https://doi.org/10.1556/aalim.2007.0006
Publikováno v:
International Journal of Food Microbiology. 114:143-148
The redox potential is one of the most complex indicators of the physiological state of microbial cultures and its measurement could be a useful tool for the qualitative and quantitative determination of the microbial contamination. During the bacter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05904f0d0503d0343d8c463aac0cc412
https://doi.org/10.1016/j.ijfoodmicro.2006.08.016
https://doi.org/10.1016/j.ijfoodmicro.2006.08.016
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