Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ragnhild O. Gjerde"'
Autor:
Dereje T. Asefa, Ragnhild O. Gjerde, M.K. Omer, Truls Nesbakken, Ida Skaar, Solveig Langsrud, Cathrine Finne Kure
Publikováno v:
Food Control. 22:831-837
This work provided a HACCP plan for mycotoxigenic hazards associated with dry-cured meat production facility. Mycotoxigenic hazards that could emerge at each stage of the production were described. Pathogenic yeasts, toxic secondary metabolites of to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3eac6dc409cb41204335cec6d57d6fdd
https://doi.org/10.1016/j.foodcont.2010.09.014
https://doi.org/10.1016/j.foodcont.2010.09.014
Autor:
Ragnhild O. Gjerde, Dereje T. Asefa, Ida Skaar, Solveig Langsrud, Cathrine Finne Kure, Maan Singh Sidhu, Truls Nesbakken
Publikováno v:
Food Control. 20:997-1001
Performances of SAS-super-180 air sampler and settle plates were investigated for the assessment of airborne fungal food contamination. Air samples were taken from processing rooms of a dry-cured production facility and outdoors. Fungal colonies and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd8868e6f5f5d12262fb8c7e4a5a8305
https://doi.org/10.1016/j.foodcont.2008.11.011
https://doi.org/10.1016/j.foodcont.2008.11.011
Autor:
Truls Nesbakken, Dereje T. Asefa, Maan Singh Sidhu, Ida Skaar, Solveig Langsrud, Ragnhild O. Gjerde, Cathrine Finne Kure, Trond Møretrø
Publikováno v:
International Journal of Food Microbiology. 133:135-140
This study investigate the diversity and dynamics of yeasts in the production processes of one unsmoked and two smoked dry-cured meat products of a Norwegian dry-cured meat production facility. A longitudinal observational study was performed to coll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a897372f7e7494359b93552c777c665
https://doi.org/10.1016/j.ijfoodmicro.2009.05.011
https://doi.org/10.1016/j.ijfoodmicro.2009.05.011
Autor:
Ragnhild O. Gjerde, Cathrine Finne Kure, Ida Skaar, Solveig Langsrud, M.K. Omer, Truls Nesbakken, Dereje T. Asefa
Publikováno v:
International journal of food microbiology. 140(2-3)
The aims of this study were to investigate the patterns of fungal growth on dry-cured meat products, identify the important sources and factors of contamination and recommend intervention measures. The production processes of two smoked dry-cured ham
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34662b5612467a2dfddb0389d34d4667
https://pubmed.ncbi.nlm.nih.gov/20442004
https://pubmed.ncbi.nlm.nih.gov/20442004
Autor:
Ragnhild O. Gjerde, Dereje T. Asefa, Cathrine Finne Kure, Truls Nesbakken, Maan Singh Sidhu, Ida Skaar, Solveig Langsrud
Publikováno v:
International journal of food microbiology. 128(3)
Dry-cured meat production has a long tradition in Norway. However, uncontrolled mould growth on the surface of the dry-cured meat products is causing significant quality problems. As some moulds are mycotoxigenic, their growth on the dry-cured meat p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49ee9c5934a4a1ee32e83425924af05e
https://pubmed.ncbi.nlm.nih.gov/19000642
https://pubmed.ncbi.nlm.nih.gov/19000642