Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Wioleta Chajęcka-Wierzchowska"'
Publikováno v:
NFS Journal, Vol 31, Iss , Pp 155-161 (2023)
Sous-vide is a cooking technique which is considered safe for food preparation, however, the recommended temperatures and times for preparing seafood and fish may not be sufficient to ensure safety, and additionally, thermal stress may cause changes
Externí odkaz:
https://doaj.org/article/fef33138cb4b48a29434ba807f3859b1
Autor:
Arkadiusz Zakrzewski, Aleksandra Purkiewicz, Piotr Jakuć, Patryk Wiśniewski, Tomasz Sawicki, Wioleta Chajęcka-Wierzchowska, Małgorzata Tańska
Publikováno v:
NFS Journal, Vol 29, Iss , Pp 26-34 (2022)
The objective of this study was to evaluate the efficiency of thyme extracts in preventing the growth of Listeria monocytogenes in frozen vegetables. In order to investigate the microbiological properties of thyme extracts, Listeria strains were isol
Externí odkaz:
https://doaj.org/article/fd83dfb6c3764e8ab5888a9128beae83
Publikováno v:
Foods, Vol 13, Iss 1, p 14 (2023)
High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of
Externí odkaz:
https://doaj.org/article/a2475ba7e938426883069b54ce58069e
Publikováno v:
Toxins, Vol 16, Iss 1, p 17 (2023)
This study aimed to genotypic and phenotypic analyses of the enterotoxigenic potential of Staphylococcus spp. isolated from raw milk and raw milk cheeses. The presence of genes encoding staphylococcal enterotoxins (SEs), including the classical enter
Externí odkaz:
https://doaj.org/article/9a4ca3df4f904abda2cafcbbf168e5c6
Publikováno v:
Foods, Vol 12, Iss 21, p 3899 (2023)
High-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival
Externí odkaz:
https://doaj.org/article/18dcb9caa7ad4819ae069f8a4a0b0aa2
Publikováno v:
Pathogens, Vol 12, Iss 7, p 954 (2023)
Staphylococcus aureus is one of the most important foodborne pathogens. S. aureus has the capability to produce a variety of toxins, including staphylococcal enterotoxins (SEs). The aim of this study was to evaluate the survival rate of S. aureus cel
Externí odkaz:
https://doaj.org/article/d4d12d496ca54e94973ca2c24ee8cb1a
Autor:
Arkadiusz Józef Zakrzewski, Monika Kurpas, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska, Maria João Fraqueza
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 4, p 3581 (2023)
Listeria monocytogenes is an important pathogen, often associated with fish, that can adapt and survive in products and food processing plants, where it can persist for many years. It is a species characterized by diverse genotypic and phenotypic cha
Externí odkaz:
https://doaj.org/article/6396f80c630d4c2cb7f9ccc702978071
Publikováno v:
Life, Vol 13, Iss 2, p 495 (2023)
Bacterial biofilm is one of the major hazards facing the food industry. Biofilm-forming ability is one of the most important virulence properties of enterococci. The genus Enterococcus includes pathogenic, spoilage, and pro-technological bacteria. Th
Externí odkaz:
https://doaj.org/article/800770eab10146d3adab39ce61f49bd6
Autor:
Wioleta Chajęcka-Wierzchowska, Joanna Gajewska, Anna Zadernowska, Cinzia Lucia Randazzo, Cinzia Caggia
Publikováno v:
Foods, Vol 12, Iss 3, p 514 (2023)
The present study aimed to characterize and assess the diversity of CoNS strains as potential vectors for the spread of resistance to antimicrobial agents from RTE foods served in bars and restaurants. Eighty-five CoNS strains, obtained from 198 RTE
Externí odkaz:
https://doaj.org/article/cb8fc9fba9b14700aef204c674d9ab75
Publikováno v:
Molecules, Vol 27, Iss 19, p 6569 (2022)
Cheeses produced from unpasteurized milk by traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus. The aim of this study was to determine the occurrence of S. aureus in the artisanal cheese producti
Externí odkaz:
https://doaj.org/article/511e5932669340c390d397741b5c7d75