Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ole-Johan Røtterud"'
Autor:
Gunvor Elise Nagel-Alne, Ole-Johan Røtterud, Thorbjørn Refsum, Janne Holthe, Miriam Garner, Eystein Skjerve, Sigrun J. Hauge
Publikováno v:
Acta Veterinaria Scandinavica, Vol 66, Iss 1, Pp 1-8 (2024)
Abstract Background Preventing pathogens from entering the broiler premises is the main biosecurity measure at farm level. In conventional broiler production, chickens are kept indoors during the entire production period. Pathogens can enter the broi
Externí odkaz:
https://doaj.org/article/e2e48cd0a2cb4af4a3fba5bb1d22cf72
Autor:
Sigrun J. Hauge, Gro S. Johannessen, Thomas H.A. Haverkamp, Solfrid Bjørkøy, Ann Katrin Llarena, Bjørn Spilsberg, Magnus Leithaug, Marianne Økland, Janne Holthe, Ole-Johan Røtterud, Ole Alvseike, Gunvor Elise Nagel-Alne
Publikováno v:
Food Control. 146:109526
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::594ea2ff922f46c655c74107370d42da
https://doi.org/10.1016/j.foodcont.2022.109526
https://doi.org/10.1016/j.foodcont.2022.109526
Publikováno v:
Meat Science. 137:134-138
The aim was to compare the effects of two evisceration methods under operational conditions, on the pelvic hygiene of sheep carcasses. Method 1: rectum sealed with plastic bag and pushed through the pelvic cavity. Method 2: rectum cut, placed back in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d91ed58754f2aa0eccd8902e4236cd4b
https://doi.org/10.1016/j.meatsci.2017.11.025
https://doi.org/10.1016/j.meatsci.2017.11.025
Autor:
Sigrun J. Hauge, Truls Nesbakken, Marte Monshaugen, Ole Alvseike, Øyvin Østensvik, Ole-Johan Røtterud
Publikováno v:
Meat Science. 130:26-29
The aim of the study was to compare two analytical methods; 3M Petrifilm™ Select E. coli and SimPlate® Coliforms &E. coli, for detection and enumeration of E. coli using swab samples from naturally contaminated pork and lamb carcasses that were co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52630373c20c668e12fe431d910a4b21
https://doi.org/10.1016/j.meatsci.2017.03.012
https://doi.org/10.1016/j.meatsci.2017.03.012
Autor:
Marianne Økland, Ole Alvseike, Sigrun J. Hauge, Ole Johan Røtterud, Miguel Prieto, Elin Røssvoll, Eystein Skjerve, M. Sandberg, Truls Nesbakken, Anne Margrete Urdahl, Gro S. Johannessen
Publikováno v:
Food Control
The aim of this study was to describe slaughter hygiene in a selection of ovine and bovine abattoirs in Europe, as assessed by microbiological testing and Hygiene Performance Rating (HPR) audits, and to compare the results obtained by these different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eab6054db3f68226e5c3975de9dbecb2
http://hdl.handle.net/11250/2602013
http://hdl.handle.net/11250/2602013
Autor:
Astrid Lian, Merete Forseth, Gunvor Elise Nagel Gravning, Solfrid Bjørkøy, Ann-Katrin Llarena, Eystein Skjerve, Gro S. Johannessen, Ole-Johan Røtterud, Sigrun J. Hauge
Publikováno v:
Food Control. 121:107589
The aim of this study was to evaluate four different sampling methods for quantification of bacterial contamination of broiler carcasses at slaughter. Various sampling techniques are used worldwide for sampling carcass surfaces and the results are of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f9adf865f186cb841abbe6fb0c1622b
https://doi.org/10.1016/j.foodcont.2020.107589
https://doi.org/10.1016/j.foodcont.2020.107589
Autor:
Øyvin Østensvik, Sigrun J. Hauge, Birgitte Moen, Ole Alvseike, Truls Nesbakken, Sissel Dommersnes, Ole H. Nesteng, Ole-Johan Røtterud
Publikováno v:
International Journal of Food Microbiology. 214:70-76
This study investigated the bacterial dynamics along the beef chain for clean and dirty cattle in the slaughter and processing lines, using classic quantitative methods and molecular analyses. In addition, the Norwegian national guidelines for Good H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79e9888ca0460c37303a63888e6e862d
https://doi.org/10.1016/j.ijfoodmicro.2015.07.026
https://doi.org/10.1016/j.ijfoodmicro.2015.07.026
Publikováno v:
Food Control. 27:100-107
In order to reduce hide-to-carcass contamination during slaughtering and dressing of cattle, the meat industry in Norway has developed national guidelines for Good Hygiene Practices based on hide cleanliness. Three categories of hide cleanliness have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::478786b00f6d0ba9afa290daa027eb21
https://doi.org/10.1016/j.foodcont.2012.03.004
https://doi.org/10.1016/j.foodcont.2012.03.004
Publikováno v:
International Journal of Food Microbiology. 146:69-75
Although hot water pasteurisation of carcasses is accepted as a general intervention in USA, this is not the case in Europe. The aims of this study were (i) to evaluate the microbiological effects of hot water pasteurisation of lamb carcasses, both a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae6c8ae14a29ddc2aa2bc6a0d17a9ae9
https://doi.org/10.1016/j.ijfoodmicro.2011.02.003
https://doi.org/10.1016/j.ijfoodmicro.2011.02.003
Autor:
AV Fisher, Truls Nesbakken, Dave A Harbour, Tim J. Hillman, Ole-Johan Røtterud, Christopher R Helps, Haluk Anil
Publikováno v:
Journal of Food Protection. 69:405-411
Compared with traditional boning of split refrigerated carcasses, hot boning of intact carcasses (the removal of meat from the skeleton prerigor) provides several commercially important cuts, may improve quality and reduce refrigeration costs, and ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::586d6c264c884039587bb5853d677fa1
https://doi.org/10.4315/0362-028x-69.2.405
https://doi.org/10.4315/0362-028x-69.2.405