Now showing items 1-2 of 2
Antimicrobial effects in food and prevention of contamination in food industry
(VTT Technical Research Center of Finland, 2007)
The 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, ...
Risk assessment in miscellaneous food processing industries including producers of vegetables and spices
(VTT Technical Research Center of Finland, 2008)
Testing foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation ...