45 research outputs found
The transfer and growth of Salmonella modelled during pork processing and applied to a risk assessment for the catering sector
Get PDFUsing ComBase Predictor and Pathogen Modeling Program as support tools in outbreak investigation: an example from Denmark
Get PDF
Robustness of a cross contamination model describing transfer of pathogens during grinding of meat
Get PDFQuantifying the effect of natural microfloraon growth of Salmonella Typhimurium DT104 and Salmonella Derby in fresh pork
Get PDF
Quantifying the effect of natural microflora on growth of salmonellae in fresh pork
Get PDFThis study was undertaken to provide predictive models to help prevent health problems in relation to salmonellae in fresh pork. The models consider different time and temperature of storage as well as microbial interaction with the natural microflora in the meat. At six temperatures between 4 and 20°C, duplicate growth curves of Salmonella Typhimurium DT104 and Salmonella Derby were established in both sterile (irradiated) minced pork as well as in minced pork with a natural microflora
Can the addition of sugars boost non-starter lactic acid bacteria growth and accelerate cheese ripening?
Get PDFCould the addition of sugars boost bacterial interaction and accelerate cheese ripening time?
Get PDF
