Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces
| Autor: | Rijkelt R. Beumer, Wilma C. Hazeleger, Marcel H. Zwietering, N. Chaitiemwong |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
exposure assessment
bacterial cross-contamination medicine.disease_cause Slicing Levensmiddelenmicrobiologie strains meat Listeria monocytogenes Transfer (computing) medicine stainless-steel Food science Transfer model adherence salmonella-typhimurium environments VLAG Chemistry Slice Number food and beverages turkey breast Transfer ratio Food Microbiology modeling transfer Food Science Biotechnology |
| Zdroj: | Food Control 44 (2014) Food Control, 44, 177-184 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2014.03.056 |
| Popis: | Transfer of Listeria monocytogenes was investigated from surface-inoculated cooked ham to commercial slicing machine surfaces, from spot-inoculated ham to the slicing machine blade, and vise-versa from a contaminated slicer to clean ham. With balances the proportion transfer from the source to the various destinations were investigated as well as the kinetics of transfer during successive slicing, using a difference equation. For inoculated ham, the transfer ratio to the machine was highest to the table (0.06), followed by the handle board (0.01) and plate, guard, and front and back of the blade ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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