moulds contaminants on norwegian dry-cured meat

Moulds contaminants on Norwegian dry

Moulds contaminants on Norwegian dry-cured meat products Academic article Moulds contaminants on Norwegian dry-cured meat products Solveig Langsrud Senior Scientist Phone: +47 905 67 218 solveig langsrudnofima no Cathrine Finne Kure Senior Scientist Phone: +47 480 09 633 cathrine finne kurenofima no For f tilgang til hele artikkelen kan du kontakte Nofimas

Evaluation of proteolytic activity of micro‐organisms

In order to determine the possible contribution of micro‐organisms to the ripening of meat products 48 cocci 18 moulds and 20 yeasts isolated from dry‐cured Iberian ham were evaluated for proteolytic activity Two specific methods were used: the ability to hydrolyse myosin in broth and for those strains showing high activities hydrolysis on both myofibrillar and sarcoplasmic proteins

Risk Management by Hygienic Design and Efficient

presence of salmonella in retail turkey meat and red-meat: comparative evaluation of real-time pcr and bacteriology 125 basic hygiene principles on-board small fishing vessels 127 the use of enterocin as- 48 to inhibit listeria monocytogenes in selected fruit and fruit juices 130 risk management and determining contamination sources to "manyas cheese": a traditional raw milk cheese 131

Moulds contaminants on Norwegian dry

15/01/2009Although dry-cured meat products have been a part of Norwegian food history the significance of the moulds associated have been paid little attention The aim of this study was therefore to identify moulds associated with the Norwegian dry-cured meat products and get an initial overview on their importance

Abstract book

Abstract book - 3rd International Conference on Microbial Diversity Microbial Diversity 2015 THE CHALLENGE OF COMPLEXITY MD2015 Edited by: Gianluigi Cardinali University of Perugia Laura Corte University of Perugia Luca Roscini University of Perugia Sergio Casella University of Padova Luca Cocolin University of Torino Erasmo Neviani University of Parma 2015 SIMTREA Societ Italiana di

Principles of smoking

Moulds contaminants on Norwegian dry-cured meat products International Journal of Food Microbiology 128(3) 435-439 otwiera się w nowej karcie Djinovic J Popovic A Jira W 2008 Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia Meat Science 60(2) 449-456 otwiera się w nowej karcie

Biocontrol of Penicillium nordicum Growth and Ochratoxin

1 Introduction The mycete populations (yeasts and moulds) colonizing the surface layers of dry-cured meat products during maturation have been regarded as positively contributing to the chemosensory properties of final outcome by means of oxidation prevention and generation of volatile compounds enhancing aroma [1 2] In the case of dry-cured ham yeasts form a film on ham surface during

Research Publications from Peer

Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium Sat 04/14/2018 - 00:00 International Journal of Food Microbiology Publication date: 2 May 2018 Volume 272 Author(s): Josu Delgado Luca da Cruz Cabral Mar Rodrguez Alicia Rodrguez Iberian dry-cured ham is an important meat product with high consumption worldwide The

‪Ida Skaar‬

Moulds contaminants on Norwegian dry-cured meat products DT Asefa RO Gjerde MS Sidhu S Langsrud CF Kure T Nesbakken International Journal of Food Microbiology 128 (3) 435-439 2009 83: 2009: Streptococcus phocae sp nov a new species isolated from clinical specimens from seals I Skaar P Gaustad T TNJUM B HOLM H Stenwig International Journal of Systematic and

Low

Asefa DT Gjerde RO Sidhu MS Langsrud S Kure CF Nesbakken T Skaar I (2009a) Moulds contaminants on Norwegian dry-cured meat products Int J Food Microbiol 128:435–439 Google Scholar Asefa DT Kure CF Gjerde RO Langsrud S Omer MK Nesbakken T Skaar I (2011) A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Kualitas Mikrobiologi Dendeng Asap Dengan Menggunakan

Key words: dendeng asap type of meat smoke material characteristic Pendahuluan Dewasa ini permintaan daging sapi di tengah masyarakat yang terus meningkat harus diimbangi melalui usaha penanganan pasca panen yang memadai sehingga produksi daging yang dihasilkan tidak terbuang termasuk akibat kerusakan secara mikrobiologis Pengawetan dan untuk menghasilkan dendeng

Health and Safety Considerations of Fermented Sausages

Fermented sausages are highly treasured traditional foods A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes Over the last years eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats high NaCl content presence of nitrite and its degradation

Sich natrlich von einer Schimmelpilzexposition erholen

A A Hayaloglu S Kirbag Microbial quality and presence of moulds in Kuflu cheese Weitere Referenzen Dereje T Asefa Ragnhild O Gjerde Maan S Sidhu Solveig Langsrud Cathrine F Kure Truls Nesbakken Ida Skaar Moulds contaminants on Norwegian dry-cured meat products International Journal of Food Microbiology Volume 128 Issue 3 15 January 2009 Pages 435-439

Como Se Recuperar Naturalmente da Exposio ao Mofo

A A Hayaloglu S Kirbag Microbial quality and presence of moulds in Kuflu cheese Mais referncias Dereje T Asefa Ragnhild O Gjerde Maan S Sidhu Solveig Langsrud Cathrine F Kure Truls Nesbakken Ida Skaar Moulds contaminants on Norwegian dry-cured meat products International Journal of Food Microbiology Volume 128 Issue 3 15 January 2009 Pages 435-439

Microbiological and Chemical Evaluation of Dried Smoked

In the dried smoked meat product moulds numbered (on average) 1 2 x 106 cfu/g while yeast numbers were a Kure CF Nesbakken T Skaar I Moulds contaminants on Norwegian dry-cured meat products Int J Food Microbiol 2009 812:435-9 6 Papagianni M Ambrosiadis I Filiousis G Mould growth on traditional Greek sausages and penicillin production by Penicillium isolates Meat Sci 2007 5376:6

The Influence of Concentrations of Carbon Dioxide and

Asefa DT Gjerde RO Sidhu MS Langsrud S Kure CF et al (2009) Moulds contaminants on Norwegian dry-cured meat products Int J Food Microbiol 128: 435-439 Sonjak S Licen M Frisvad JC Gunde-Cimerman N (2011) The mycobiota of three dry-cured meat products from Slovenia Food Microbiol 28: 373-376

Moulds contaminants on Norwegian dry

Dry-cured meat production has a long tradition in Norway However uncontrolled mould growth on the surface of the dry-cured meat products is causing significant quality problems As some moulds are mycotoxigenic their growth on the dry-cured meat products could also pose a serious health risk Such quality problems and potential health risks can be better handled if the types of moulds

A HACCP Plan for Mycotoxigenic Hazards Associated With

Higher concentration of moulds associated with dry-cured meat products was observed in the air of salting brining and smocking room These rooms serve as important reservoirs of mould spores that contaminate the dry-cured meat products The producer washed semi-dried meat products in between the drying and ripening processes in order to remove visible mould colonies that grew on the meat

Plant and Fungal Diversity in Gut Microbiota as Revealed

Background Few studies describing eukaryotic communities in the human gut microbiota have been published The objective of this study was to investigate comprehensively the repertoire of plant and fungal species in the gut microbiota of an obese patient M

How to Naturally Recover from Toxic Mold Exposure: 11

29/03/2019A A Hayaloglu S Kirbag Microbial quality and presence of moulds in Kuflu cheese More References (2) Dereje T Asefa Ragnhild O Gjerde Maan S Sidhu Solveig Langsrud Cathrine F Kure Truls Nesbakken Ida Skaar Moulds contaminants on Norwegian dry-cured meat products International Journal of Food Microbiology Volume 128 Issue 3 15 January 2009 Pages 435-439

Cmo recuperarte naturalmente de una exposicin a moho

Dereje T Asefa Ragnhild O Gjerde Maan S Sidhu Solveig Langsrud Cathrine F Kure Truls Nesbakken Ida Skaar Moulds contaminants on Norwegian dry-cured meat products International Journal of Food Microbiology Volumen 128 edicin 3 15 de enero de 2009 pginas 435-439

Cmo recuperarte naturalmente de una exposicin a moho

Dereje T Asefa Ragnhild O Gjerde Maan S Sidhu Solveig Langsrud Cathrine F Kure Truls Nesbakken Ida Skaar Moulds contaminants on Norwegian dry-cured meat products International Journal of Food Microbiology Volumen 128 edicin 3 15 de enero de 2009 pginas 435-439

Microscopic fungi recovered from honey and their

15/06/2012The objective of this investigation was to contribute towards the knowledge of microbiology of honey more than 50 samples of honey from Slovakia and other countries were mycologically investigated in terms of the overall fungal diversity and toxicological potential of isolated fungi from Penicillium genera The study revealed that out of 13 genera recovered Penicillium was the most