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dc.contributor.authorHütt, Pirje
dc.contributor.authorSongisepp, Epp
dc.contributor.authorGüldaş, Metin
dc.contributor.authorTamme, Terje
dc.contributor.authorOrmancı, Fatma Seda
dc.contributor.authorAyaz, Naim Deniz
dc.contributor.authorKorel, Figen
dc.contributor.authorAarnisalo, Kaarina
dc.contributor.authorHradecka, Helena
dc.contributor.authorMikelsaar, Marika
dc.date.accessioned2017-11-29T07:59:39Z
dc.date.available2017-11-29T07:59:39Z
dc.date.issued2007
dc.identifier.citationHütt, P., Songisepp, E., Güldaş, M., Tamme, T., Ormancı, F. S., Ayaz, N. D., Korel, F., Aarnisalo, K., Hradecka, H., and Mikelsaar, M. (2007). Antimicrobial effects in food and prevention of contamination in food industry. Bacterial foodborne pathogens of concern. In G. Wirtanen, & S. Salo (Eds.), Microbial Contaminants and Contamination Routes in Food Industry. Paper presented at the 1st Open Seminar arranged by SAFOODNET – Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries, Espoo; Finland, 22-23 January (pp.159-170). Finland: VTT.en_US
dc.identifier.isbn9789513863197
dc.identifier.issn0357-9387
dc.identifier.urihttp://hdl.handle.net/11147/6514
dc.descriptionMicrobial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007en_US
dc.description.abstractThe most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, an annual incidence of human listeriosis is between two and ten reported cases per million in EU countries. Because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to food-borne illness. L. monocytogenes and C. jejuni has been shown to adapt to different environmental stress factors, including disinfectants. Salmonella enteritidis, C. jejuni and L. monocytogenes may also form a biolfim which helps to survive in the environment. For that reason, the food industrial hygiene has become important to avoid contamination of raw food and food products with these pathogens.en_US
dc.language.isoengen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood industryen_US
dc.subjectPathogensen_US
dc.subjectFoodborne pathogensen_US
dc.subjectAntimicrobialen_US
dc.titleAntimicrobial effects in food and prevention of contamination in food industryen_US
dc.typeconferenceObjecten_US
dc.contributor.authorIDTR110179en_US
dc.contributor.iztechauthorKorel, Figen
dc.relation.journalMicrobial Contaminants and Contamination Routes in Food Industryen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.issue248en_US
dc.identifier.startpage159en_US
dc.identifier.endpage170en_US
dc.identifier.scopusSCOPUS:2-s2.0-41149142534


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