Zobrazeno 1 - 10
of 121
pro vyhledávání: '"R.R. Beumer"'
Publikováno v:
Risk Analysis, 25(1), 61-73
Risk Analysis 25 (2005) 1
Risk Analysis 25 (2005) 1
Clostridium perfringens is a pathogen that mainly causes food poisoning outbreaks when large quantities of food are prepared. Therefore, a model was developed to predict the effect of different cooling procedures on the growth of this pathogen during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d026f4ee57f677b1d715460495e789f
https://doi.org/10.1111/j.0272-4332.2005.00567.x
https://doi.org/10.1111/j.0272-4332.2005.00567.x
Publikováno v:
International Journal of Medical Microbiology Supplements. 293:1-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70b4b6bfbad1c80df6ed958d51d97c6e
https://doi.org/10.1016/s1433-1128(03)80496-5
https://doi.org/10.1016/s1433-1128(03)80496-5
Publikováno v:
Journal of Food Protection 65 (2002)
Journal of Food Protection, 65, 1457-1462
Journal of Food Protection, 65, 1457-1462
Many sporulation media have been developed for Clostridium perfringens, but none stimulates sporulation for all strains. The aim of our experiments was to develop a sporulation method using Duncan and Strong (DS) medium, which supports sporulation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89ee425e411d947d1299ba749df1f57e
https://doi.org/10.4315/0362-028x-65.9.1457
https://doi.org/10.4315/0362-028x-65.9.1457
Publikováno v:
Letters in Applied Microbiology, 22, 448-452
Letters in Applied Microbiology 22 (1996)
Letters in Applied Microbiology 22 (1996)
All confirmation and identification methods used in this study can be used for the screening of suspected colonies on isolation media for Listeria spp. In traditional enrichment procedures the Microscreen Listeria latex test gives fast results. The D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a7550047bb7bb374285d23953f04034
https://doi.org/10.1111/j.1472-765x.1996.tb01200.x
https://doi.org/10.1111/j.1472-765x.1996.tb01200.x
Publikováno v:
Food Microbiology. 13:53-58
The incidence ofB. cereusandB. subtilisin various food products in the Netherlands was investigated. In total, 229 samples (milk, yeast, flour, pasta products, Chinese meals, cocoa, chocolate, bakery products, meat products, herbs and spices) were an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92d97fd2d31943a519c760d04cb432b3
https://doi.org/10.1006/fmic.1996.0007
https://doi.org/10.1006/fmic.1996.0007
Publikováno v:
Food Microbiology, 12, 327-332
Food Microbiology 12 (1995)
Food Microbiology 12 (1995)
The effect of environmental conditions on the germination of Bacillus cereus was investigated. Germination was affected to varying extent by strain type, complexity of the medium, presence of germinants and temperature. In the microbiological examina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3b185a98523d1bb06df44c24b2dfaec
https://doi.org/10.1016/s0740-0020(95)80113-8
https://doi.org/10.1016/s0740-0020(95)80113-8
Publikováno v:
Food Control 5 (1994)
Food Control, 5, 205-209
Food Control, 5, 205-209
Hygiene inspections and/or microbiological testing do not guarantee food safety. A better approach is the application of the hazard analysis critical control points (HACCP) concept. In this study, the HACCP system was applied in an airline catering o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cc6b2f1b4fddfd933af761b914e644d
https://doi.org/10.1016/0956-7135(94)90085-x
https://doi.org/10.1016/0956-7135(94)90085-x
Publikováno v:
Journal of Applied Bacteriology, 72, 112-118
Journal of Applied Bacteriology 72 (1992)
Journal of Applied Bacteriology 72 (1992)
A.E.M. VERMUNT, A.A.J.M. FRANKEN AND R.R. BEUMER. 1992. Magnetisable particles, coated with anti-salmonella serum, were used to isolate Salmonella livingstone from pure cultures, mixed cultures and food samples. Beads (107) were generally incubated w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6230cfe3f558c0307bdccb5eec4c94a
https://doi.org/10.1111/j.1365-2672.1992.tb01811.x
https://doi.org/10.1111/j.1365-2672.1992.tb01811.x
Publikováno v:
Journal of Food Protection, 67(2), 352-356
Journal of Food Protection 67 (2004) 2
Journal of Food Protection 67 (2004) 2
Foods associated with Clostridium perfringens outbreaks are usually abused after cooking. Because of their short generation times, C. perfringens spores and cells can grow out to high levels during improper cooling. Therefore, the potential of C. per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e72648c2ddb8210573c2cd471d78ec54
https://pubmed.ncbi.nlm.nih.gov/14968969
https://pubmed.ncbi.nlm.nih.gov/14968969
Autor:
R. Paltinaite, Wilma C. Hazeleger, R.R. Beumer, A. J. Koomen, Frank M. Rombouts, Harsi Dewantari Kusumaningrum
Publikováno v:
Journal of Food Protection, 66(12), 2289-2295
Journal of Food Protection 66 (2003) 12
Scopus-Elsevier
Journal of Food Protection 66 (2003) 12
Scopus-Elsevier
Effective cleaning and sanitizing of food preparation sites is important because pathogens are readily spread to food contact surfaces after preparation of contaminated raw products. Tolerance of Salmonella Enteritidis and Staphylococcus aureus to su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::812332b0c8ce28ec3574e14dbca9b872
https://pubmed.ncbi.nlm.nih.gov/14672226
https://pubmed.ncbi.nlm.nih.gov/14672226