Претраживање
Приказ резултата 1-4 од 4
Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
(Elsevier, Amsterdam, 2010)
As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent ...
Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
(Elsevier, Amsterdam, 2009)
The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic ...
Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
(Elsevier, Amsterdam, 2010)
Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated ...
Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
(Academic Press Ltd- Elsevier Science Ltd, London, 2009)
While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in ...