Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Peter, Paulsen"'
Autor:
Caterina Altissimi, Sara Primavilla, Rossana Roila, Stefano Gavaudan, Benedetto Morandi, Stefania Di Lullo, Marta Coppini, Chiara Baldinelli, Dongjie Cai, Raffaella Branciari, Andrea Valiani, Peter Paulsen, David Ranucci
Publikováno v:
Foods, Vol 13, Iss 8, p 1156 (2024)
A survey was conducted from 2018 to 2023 to assess the presence of Salmonella in 280 hunted wild boar (carcasses after evisceration and skinning, N = 226; liver, N = 258; and fecal samples, N = 174). The overall prevalence was 2.86% (confidence inter
Externí odkaz:
https://doaj.org/article/b629ac9c6ae94fafa6b5140831f53764
Publikováno v:
Foods, Vol 13, Iss 7, p 1122 (2024)
Antimicrobial resistance is one of the major public health problems worldwide. This study aimed to detect the presence of extended-spectrum β-lactamase-(ESBL-)producing Escherichia (E.) coli in chicken meat in Istanbul, Türkiye. Raw chicken meat sa
Externí odkaz:
https://doaj.org/article/93da6fea1c644ec0ba397d9f37012746
Autor:
Caterina Altissimi, Rossana Roila, David Ranucci, Raffaella Branciari, Dongjie Cai, Peter Paulsen
Publikováno v:
Foods, Vol 13, Iss 5, p 658 (2024)
We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Mea
Externí odkaz:
https://doaj.org/article/8729e3eb3dcd45dfac99a47c8dd11d89
Autor:
Kathrine H. Bak, Peter Paulsen
Publikováno v:
Foods, Vol 12, Iss 17, p 3295 (2023)
Studies on the atmospheric pressure cold plasma (ACP) exposure of meat and meat products mainly determine microbial inactivation, lipid oxidation, and meat color. Some studies include sensory evaluation, but only a few determine the changes in volati
Externí odkaz:
https://doaj.org/article/1139bf55778d4871af70648603042979
Publikováno v:
Animals, Vol 13, Iss 12, p 1987 (2023)
Microflora and contents of biogenic amines/polyamines and total volatile basic nitrogen (TVB-N) in 99 samples of bovine offal (red offal, n = 41 and other offal and mixes, n = 45) and wild game meat (n = 13) for raw meat-based diets (RMBD) for dogs w
Externí odkaz:
https://doaj.org/article/73a851c2b0974bc383b7cd92dea8e0f3
Publikováno v:
Foods, Vol 12, Iss 8, p 1689 (2023)
The wild boar is an abundant game species with high reproduction rates. The management of the wild boar population by hunting contributes to the meat supply and can help to avoid a spillover of transmissible animal diseases to domestic pigs, thus com
Externí odkaz:
https://doaj.org/article/7147369b922c47cab13f0471e826d935
Autor:
Elfriede Wilhelm, Irina Korschineck, Michael Sigmund, Peter Paulsen, Friederike Hilbert, Wigbert Rossmanith
Publikováno v:
Veterinary Sciences, Vol 10, Iss 3, p 213 (2023)
American foulbrood is caused by the spore-forming Paenibacillus larvae. Although the disease effects honey bee larvae, it threatens the entire colony. Clinical signs of the disease are seen at a very late stage of the disease and bee colonies are oft
Externí odkaz:
https://doaj.org/article/9bd23ce455e74480bbd1cc23def09aa7
Autor:
Isabella Csadek, Ute Vankat, Julia Schrei, Michelle Graf, Susanne Bauer, Brigitte Pilz, Karin Schwaiger, Frans J. M. Smulders, Peter Paulsen
Publikováno v:
Foods, Vol 12, Iss 4, p 685 (2023)
Ready-to-eat meat products have been identified as a potential vehicle for Listeria monocytogenes. Postprocessing contamination (i.e., handling during portioning and packaging) can occur, and subsequent cold storage together with a demand for product
Externí odkaz:
https://doaj.org/article/b2006c82a7b84d4aa63efb72d4ec91e4
Publikováno v:
Foods, Vol 12, Iss 2, p 265 (2023)
Listeria monocytogenes can cause severe foodborne infections in humans and invasive diseases in different animal species, especially in small ruminants. Infection of sheep and goats can occur via contaminated feed or through the teat canal. Both infe
Externí odkaz:
https://doaj.org/article/7352b562dd024bbfb1e6eae75f2cbbe8
Autor:
Peter Paulsen, Isabella Csadek, Alexandra Bauer, Kathrine H. Bak, Pia Weidinger, Karin Schwaiger, Norbert Nowotny, James Walsh, Emilio Martines, Frans J. M. Smulders
Publikováno v:
Foods, Vol 11, Iss 23, p 3865 (2022)
Assuring the safety of muscle foods and seafood is based on prerequisites and specific measures targeted against defined hazards. This concept is augmented by ‘interventions’, which are chemical or physical treatments, not genuinely part of the p
Externí odkaz:
https://doaj.org/article/15983b83e377463880cd310802dbcc37