Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6514
Title: Antimicrobial effects in food and prevention of contamination in food industry
Authors: Hütt, Pirje
Songisepp, Epp
Güldaş, Metin
Tamme, Terje
Ormancı, Fatma Seda
Ayaz, Naim Deniz
Korel, Figen
Aarnisalo, Kaarina
Hradecka, Helena
Mikelsaar, Marika
Keywords: Food industry
Pathogens
Foodborne pathogens
Antimicrobial
Issue Date: 2007
Publisher: VTT Technical Research Center of Finland
Source: Hütt, 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.
Abstract: 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, 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.
Description: Microbial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007
URI: http://hdl.handle.net/11147/6514
ISBN: 9789513863197
ISSN: 0357-9387
0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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