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Veterinary students taking part in practical classes on “Hygiene of food of animal origin” course were tested on taste and odor identification as well as color differentiation. The results were subjected to statistical analysis to: (a) evaluate the influence of sex, smoking, time of day and status of health declared by the students on the results of tests; (b) determine the number of individuals who...
The aim of the study was to (i) evaluate the behavior of Listeria monocytogenes in a commercially produced yogurt, (ii) determine the survival/inactivation rates of L. monocytogenes during cold storage of yogurt and (iii) to generate primary and secondary mathematical models to predict the behavior of these bacteria during storage at different temperatures. The samples of yogurt were inoculated with...
The aim of the study was to determine the inactivation rates of Salmonella Enteritidis in commercially produced yogurt and to generate primary and secondary mathematical models to predict the behaviour of these bacteria during storage at different temperatures. The samples were inoculated with the mixture of three S. Enteritidis strains and stored at 5℃, 10℃, 15℃, 20℃ and 25℃ for 24 h. The number...
The aim of the study was to determine a growth rate of Salmonella Enteritidis in cooked ham stored under different temperatures and to compare usefulness of the mathematical models for describing the microbiological data. The samples of cooked pork ham were inoculated with the mixture of three Salmonella Enteritidis strains and stored at 5°C, 10°C, 15°C for 21 d, and at 20°C and 25°C for 5 d. The...
The aim of this study was to determine and compare the antimicrobial activity of UV radiation of wavelength 253.7 nm (used in typical germicidal lamps) against Salmonella Enteritidis on the surfaces of conventionally produced white ceramic wall tiles (matt and shiny) and the same tiles coated with TiO₂, using three different methods: rf diode sputtering, atmospheric pressure chemical vapour deposition...
Salmonella Enteritidis culture was subjected to heat or microwave treatment to obtain bacteria reduction by 4, 5, and 6 log units. Control, heated and microwaving micro-organisms were incubated in a nutrient broth at 10°C for 432 h. Growth-curve parameters were calculated using Gompertz and Baranyi equations. It was found that in most cases untreated salmonellae had a shorter generation time, a higher...
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