Výsledky vyhledávání - "T V Pichugina"

Assessing sensitivity of campylobacter jejuni to anti-microbe effects to reduce risks of food prodycts contamination with campylobacteriosis agents

Autor: T V Pichugina, L P Minaeva, N R Efimochkina, I B Bykova, Ust'inskiy proezd, Moscow, Russian Federation, Sheveleva Sa, V V Stetsenko, Yu M Markova

Publikováno v: Analiz Riska Zdorovʹû, Iss 4, Pp 139-147 (2019)

We aimed to assess efficiency of various anti-microbe effects on pathogenic microflora; to do that, we performed com-parative study on how sensitive Campylobacter jejuni test strains were to ultraviolet radiation and biocides based on peracetic acid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::609287cb53117849a4f9ca008a7590d5
https://journal.fcrisk.ru/eng/2019/4/15

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Studying the contamination of tea and herbal infusions with mold fungi as potential mycotoxin producers: The first step to risk assessment (Message 1)

Autor: Ust`inskiy pr., Moscow, Russian Federation, L P Minaeva, I B Bykova, Sheveleva Sa, Yu M Markova, N R Efimochkina, T V Pichugina, V V Stetsenko, A S Polyanina, A.I. Aleshkina

Publikováno v: Analiz Riska Zdorovʹû, Iss 1, Pp 93-102 (2019)

We analyzed microbe contamination of 54 tea samples (Camellia sp.), black and green one, including those with various additives, and tea infusions, including herbal ones. Tea that was not packed (semi-finished product) came from the following regions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d33550a1fdc1855d8120903d1a3bfef3
http://journal.fcrisk.ru/eng/2019/1/10

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RAPID METHODS OF THE DETECTION OF BACTERIA OF THE GENUS CAMPYLOBACTER IN FOOD PRODUCTS

Autor: L P Minaeva, Natalya R. Efimochkina, I B Bykova, Yu M Markova, V V Stetsenko, T V Pichugina, Sheveleva Sa

Publikováno v: Hygiene and sanitation. 97:995-1000

Introduction. Campylobacteriosis is an acute intestinal disease caused by Campylobacter spp., which manifests with symptoms of enterocolitis and gastroenteritis. The causative agents of campylobacteriosis are C. jejuni, C. coli, C. lari, C. upsaliens

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a79e15cd6c7106270fae2abef0f85aa
https://doi.org/10.18821/0016-9900-2018-97-10-995-1000

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[The study of the raw milk contamination by bacteria of the genus Campylobacter using traditional microbiological methods and quantitative PCR assay]

Autor: N R, Efimochkina, V V, Stetsenko, Yu M, Markova, I B, Bykova, T V, Pichugina, A S, Polyanina, L P, Minaeva, S A, Sheveleva

Publikováno v: Voprosy pitaniia. 88(5)

Gastroenterocolitis caused by Campylobacter bacteria are the most common acute infectious zoonotic foodborne diseases. One of the important factors for the transmission of infection is contaminated dairy products, so the assessment of contamination o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::9b4aadab4a9cf4bc5ccea984d891a3b6
https://pubmed.ncbi.nlm.nih.gov/31710783

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Growth and Persistence of Campylobacter jejuni in Foodstuffs

Autor: V V Stetsenko, T V Pichugina, N R Efimochkina

Publikováno v: Bulletin of experimental biology and medicine. 166(6)

Campylobacter genus bacteria causing campylobacteriasis are difficult to culture. This fact necessitates creation of special approaches to studies of the behavior of these pathogens during the manufacture and storage of foodstuffs. The regularities o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6445ba6b9b3f6447a0000d3dc1fc5293
https://pubmed.ncbi.nlm.nih.gov/31028588

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[The study of the contamination and the levels of Campylobacter spp. during the processing of selected types of foods]

Autor: N R, Efimochkina, I B, Bykova, V V, Stetsenko, L P, Minaeva, T V, Pichugina, Yu M, Markova, Yu V, Korotkevich, S S, Kozak, S A, Sheveleva

Publikováno v: Voprosy pitaniia. 85(5)

The purpose of the work was to study the nature of the Campylobacter spp. contamination during the processing of food products of plant and animal origin (raw poultry and beef meat, raw milk, leafy salads, sliced raw vegetables). In the study of 148

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::45aebf36a2f20ae5bedf02ef8a4a9494
https://pubmed.ncbi.nlm.nih.gov/29381302

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[Optimization of microbiological methods for food control based on the differential-diagnostic media for the isolation and cultivation of bacteria of the genus

Autor: N R, Efimochkina, T V, Pichugina, V V, Stetsenko, I B, Bykova, Yu M, Markova, Yu V, Korotkevich, A S, Polyanina, S A, Sheveleva

Publikováno v: Voprosy pitaniia. 86(5)

А screening study on the detection of campylobacteria in raw food products, semi-finished products and objects in the external environment in the poultry processing industry was conducted. The highest level of detection of campylobacteria is set for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::61c46ff229fbb2c37d736a02faa0a0d1
https://pubmed.ncbi.nlm.nih.gov/30695626

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[Subacute oral toxicity

Autor: V A, Shipelin, A A, Shumakova, E N, Trushina, O K, Mustafina, A V, Selifanov, Kh S, Soto, Yu M, Markova, T V, Pichugina, A S, Polyanina, I V, Gmoshinsky, S A, Khotimchenko

Publikováno v: Voprosy pitaniia. 86(4)

Multiwall carbon nanotubes (MWCNTs) are regarded as environmental pollutants with increased risk. Recently MWCNTs have attracted attention as a promising component of packaging materials for food products, as carriers for agricultural plant growth st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::74708dc123cb598be757ab9d6a9137bb
https://pubmed.ncbi.nlm.nih.gov/30695612

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