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The objective of this study was to assess the susceptibility of three bacterial strains of Campylobacter: C. coli ATCC 43478, C. jejuni ATCC 33291 and C. jejuni PZH, isolated from 1 month old infant with diarrhea, to microwave heating. Poultry nuggets were contaminated with the analysed bacterial strains and subsequently exposed to the treatment at three power levels of a microwave (at 2450 MHz):...
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose...
It is important for consumers that the disinfectants used in the food processing industry should ensure the quality and microbiological safety of food. It is also important that they should not endanger their health through toxic intermediate products. Consequently, a growth of interest has been observed in alternative disinfectants, including ozone. An ozone molecule, owing to split of the third...
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