Essays about: "listeria monocytogenes"
Showing result 6 - 10 of 18 essays containing the words listeria monocytogenes.
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6. Essential oils and phenolic compounds as food preservatives
University essay from SLU/Dept. of Biosystems and Technology (from 130101)Abstract : Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antiseptic plants. READ MORE
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7. Development of a high-throughput screening Queso Fresco model for evaluating antimicrobials
University essay from Lunds universitet/Teknisk mikrobiologiAbstract : Listeria monocytogenes is a pathogen, sometimes occurring in fresh cheese, such as Queso Fresco. Antimicrobials could be utilized to prevent the presence of L. monocytogenes in this type of cheese. READ MORE
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8. Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : An increase in demand for fresh vegetables resulted in an increased production of minimally processed, ready-to-eat salad in Sweden. That also brought new food safety challenges that are yet to be addressed. READ MORE
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9. Listerios under graviditet
University essay from SLU/Dept. of Biomedical Sciences and Veterinary Public HealthAbstract : Listeria monocytogenes är en bakterie som förekommer i livsmedel. Friska personer kan få i sig bakterien utan att det orsakar sjukdom, men stora mängder kan leda till en icke-invasiv form av listerios som ger gastrointestinala besvär. READ MORE
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10. Microarrays som detektionsmetod av bakteriella patogener i livsmedel
University essay from SLU/Dept. of Biomedical Sciences and Veterinary Public HealthAbstract : Bakteriella patogener i livsmedel är en av de vanligaste orsakerna till sjukdom hos människa och djur världen över, därför är tillverkning av säkrare livsmedel en viktig uppgift. I dagsläget används oftast odling på selektiva substrat av bakterier för att påvisa patogener och tidsåtgången kan vara upp till en vecka. READ MORE