Výsledky vyhledávání - "Tove Maugesten"

Mapping the Kitchen Microbiota in Five European Countries Reveals a Set of Core Bacteria across Countries, Kitchen Surfaces, and Cleaning Utensils

Autor: Birgitte Moen, Solveig Langsrud, Ingunn Berget, Tove Maugesten, Trond Møretrø

Publikováno v: Applied and Environmental Microbiology.

There is limited knowledge of the characteristics, differences, and similarities of the bacterial composition in residential kitchens. Here, we report the microbiota of cleaning utensils (sponges and cloths) and five different surface samples in 74 h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f3e3218ac09f555fd95a3bf661073ec
https://doi.org/10.1128/aem.00267-23

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A novel packaging method with a dissolving CO2 headspace combined with organic acids prolongs the shelf life of fresh salmon

Autor: Bjørn Christian Schirmer, Trond Møretrø, Solveig Langsrud, Mats Carlehög, Tove Maugesten, Ragnhild Heiberg, Thomas Eie

Publikováno v: International Journal of Food Microbiology. 133:154-160

The aim of this study was to evaluate a novel packaging method for fresh fish and to determine its effect on the bacterial growth in fresh salmon. Fresh salmon was packed with a small amount of 100% CO 2 (gas/product ratio 0.2/1.0 v/v) and a brine so

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c36d850a9db6974792a44e509a9f256e
https://doi.org/10.1016/j.ijfoodmicro.2009.05.015

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Explorative Multivariate Analyses of 16S rRNA Gene Data from Microbial Communities in Modified-Atmosphere-Packed Salmon and Coalfish

Autor: Sigrun E. Hannevik, Hilde Nissen, Tove Maugesten, Knut Rudi

Publikováno v: Applied and Environmental Microbiology. 70:5010-5018

Modified-atmosphere packaging (MAP) of foods in combination with low-temperature storage extends product shelf life by limiting microbial growth. We investigated the microbial biodiversity of MAP salmon and coalfish by using an explorative approach a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d6c3fc8a6a428ee774cca7ab671d80c
https://doi.org/10.1128/aem.70.8.5010-5018.2004

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Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat

Autor: Per Lea, Hilde Nissen, Tove Maugesten

Publikováno v: Meat Science. 57:291-298

Decontamination of meat or carcasses may have an effect in reducing the number of pathogens. Recontamination with other pathogens during cutting or packaging may, however, result in higher growth on decontaminated than on untreated meat due to the la

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0dd7c8cccdf8988bfe7e638acb0354a
https://doi.org/10.1016/s0309-1740(00)00104-2

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