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Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey
(VTT Technical Research Center of Finland, 2008)
Risks from microbiological hazards are of immediate and serious concern to human health. Microbiological Risk Analysis (MRA) is a process consisting of three components: risk assessment (RA), risk management (RM), and risk ...
Short wave ultraviolet light (UVC) disinfection of surface - Inhibition of Alicyclobacillus acidoterrestris spores on agar medium
(VTT Technical Research Center of Finland, 2008)
Alicyclobacillus species are thermoacidophilic spoilage spore-formers found in
soil. The spores can survive the normal hot fill processes that are carried out on
commercial fruit juices. It seems likely that fruit in ...
Bacterial foodborne pathogens of concern
(VTT Technical Research Center of Finland, 2007)
A high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food ...
Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies
(VTT Technical Research Center of Finland, 2009)
Foodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize ...
The effect of sporulation medium on Alicyclobacillus acidoterrestris guaiacol production in apple juice
(Elsevier, 2016-06-01)
The present study evaluated the effect of sporulation medium on guaiacol formation from vanillin and vanillic acid by Alicyclobacillus acidoterrestris DSM 3922 in the reconstituted apple juice (pH 3.82, °Brix 11.3). For ...
Quantitative risk assessment models for food pathogens
(VTT Technical Research Center of Finland, 2009)
Risk assessment (RA) which is a holistic approach involves hazard identification, exposure assessment, dose-response assessment, and risk characterization (Oscar, 2004). Microbiological risk assessments (MRAs) have been ...
Comparison of conventional culture method and fluorescent in situ hybridization technique for detection of Listeria spp. in ground beef, turkey, and chicken breast fillets in Izmir, Turkey
(International Association for Food Protection, 2014-12)
The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). ...
Inactivation kinetics of alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation
(International Association for Food Protection, 2010-02)
The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined ...
Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)
(Elsevier, 2008-04)
The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light ...
Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period
(Wiley, 2016-09-01)
Naturally debittered Hurma olive is grown in a specific area in Karaburun peninsula in Turkey. It is characterised by its sweet taste and it differs from other varieties by losing its bitterness caused by phenolic compounds ...
