Zobrazeno 1 - 10
of 2 521
pro vyhledávání: '"Predictive microbiology"'
Autor:
Thomas P. Oscar
Publikováno v:
Journal of Food Protection, Vol 87, Iss 12, Pp 100387- (2024)
Most retail samples (25 g) of ground turkey contain no or low levels of Salmonella. However, temperature abuse after retail can lead to spread and growth of Salmonella in the package. In addition, it can lead to levels that pose a significant risk of
Externí odkaz:
https://doaj.org/article/82d030e443c448e98b459f643eb6c2a4
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3129-3137 (2023)
ABSTRACTThe effects of temperature and nisin with either potassium chloride (KCl) or potassium sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were studied. One ATCC7644 strain and two ready-to-eat food (RTE) i
Externí odkaz:
https://doaj.org/article/2e5da2c1fe654058b9bd7d8230b8a82f
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e30883- (2024)
In the present study, growth potential of Listeria monocytogenes in steak tartare samples taken at retail and belonging to 13 brands marketed in Northern Italy was investigated. The samples were submitted to microbiological and chemical-physical char
Externí odkaz:
https://doaj.org/article/3c9d4b208c554bbca96dd330713fad7d
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 35, Iss 11, Pp 1551-1558 (2023)
ObjectiveThis study aimed to clarify the heat inactivation mechanics of Salmonella in commercial crispy meat and provide guidance for its safe consumption by studying the inactivation pattern of Salmonella in crispy meat at different heating temperat
Externí odkaz:
https://doaj.org/article/f9e803dbea27496aa6bb9c9be1013c64
Publikováno v:
Horticulturae, Vol 10, Iss 7, p 667 (2024)
The primary objective of this study was to investigate the behavior of Listeria monocytogenes (L. monocytogenes) on fresh-cut cucumbers. Fresh-cut cucumber samples were inoculated with a mixture of six strains of L. monocytogenes. The inoculated samp
Externí odkaz:
https://doaj.org/article/90131a9485d0453588cba543bcfab956
Autor:
Leandro Pereira Cappato, Amanda Mattos Dias-Martins, Izadora Martina de Freitas Meireles, Elisa Helena da Rocha Ferreira, Wilson José Fernandes Lemos Junior, Amauri Rosenthal
Publikováno v:
Foods, Vol 13, Iss 12, p 1881 (2024)
Monascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth. This study aimed to evaluate this resistance, providing a mod
Externí odkaz:
https://doaj.org/article/d6ec9a2d8fbe4edfb26a8c89b1db4345
Autor:
Mario A. Gutiérrez-Chocoza, Julio C. López-Romero, Alfonso García-Galaz, Humberto González-Ríos, Aida Peña-Ramos, Vijay K. Juneja, Anna J. Pérez-Báez, Martín Valenzuela-Melendres
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100336- (2023)
Temperature abuse often occurs during the elaboration and storage of Mexican-style pork chorizo that usually is prepared following a diversity of recipes with variations of the ingredients mainly the amount of vinegar added, causing fluctuation in th
Externí odkaz:
https://doaj.org/article/dcf3ea3b999b44d0962a55b27699dc3b
Autor:
Alberto Schiraldi
Publikováno v:
Applied Microbiology, Vol 3, Iss 1, Pp 288-296 (2023)
A phenomenological model of planktonic microbial cultures, reported in previous papers, suggests that the whole growth progress seems planned by the microbial population since a pre-growth latency phase, during which the population level remains at i
Externí odkaz:
https://doaj.org/article/8de1ee2239544f18810eec58ec0f0f4d
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 137-145 (2023)
Alicyclobacillus acidoterrestris is the dominant spoilage bacteria resulting the deterioration of orange juice. To simulate the growth of Alicyclobacillus acidoterrestris in orange juice, near-infrared (NIR) spectroscopy technique was used to predict
Externí odkaz:
https://doaj.org/article/fcd834cf61a4477d9dcf6651cf73f49b
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