Microbiological quality of ready-to-eat foods produced in Slovakia
نویسندگان
چکیده
منابع مشابه
Microbiological Quality of Ready-to-eat Foods
The objective of this study was to investigate the microbiological quality of ready-toeat food in the Municipality of Khon Kaen, Thailand. Four categories of 186 food samples were collected: 1) high heat food; 2) low heat food; 3) no heat food; and, 4) on-site prepared fruit juices and beverages. Of the food samples, 145 (78%) failed to meet acceptable microbiological standards, including fruit...
متن کاملEvaluation of microbial contamination of ready-to-eat foods (pizza, frankfurters, sausages) in the city of Ilam
Background: Today in the world, disease resulting from food is considered one of the most important problems in public health. This study aimed to determine the bacterial contamination of ready-to-eat foods, i.e. fast food, in Ilam city. Methods: In this cross-sectional, analytical study, 270 samples of ready-to-eat food, including pizza, frankfurters, and sausages, were randomly collected and...
متن کاملSurvey of Listeria monocytogenes in ready-to-eat foods.
The purpose of this study was to develop data on the risk of listeriosis to support a science-based strategy for addressing Listeria monocytogenes in foods in the United States. Eight categories of ready-to-eat foods were collected over 14 to 23 months from retail markets at Maryland and northern California FoodNet sites. The product categories included luncheon meats, deli salads, fresh soft "...
متن کاملMicrobiological quality of 18 jC ready-to-eat food products sold in Taiwan
A total of 164 samples of 18 jC ready-to-eat (RTE) food products, purchased in 1999–2000 from convenience stores and supermarkets in central Taiwan, were examined to determine the microbiological quality of these products. The 18 jC RTE food products, manufactured by 16 factories, were divided into groups based on the type of food and their major ingredients. Aerobic plate count, coliforms, Esc...
متن کاملSterol oxidation in ready-to-eat infant foods during storage.
The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 degrees C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-m...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2016
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2016.5.special1.31-35