Heat resistance in liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacter spp.
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Household pasteurization of drinking-water: the chulli water-treatment system.Calf health from birth to weaning. II. Management of diarrhoea in pre-weaned calvesExtreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking.Mammary inflammatory gene expression was associated with reproductive stage and regulated by docosahexenoic acid: in vitro and in vivo studies.Thermal inactivation of microorganisms.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Solar optics-based active panel for solar energy storage and disinfection of greywater.Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying.Heat resistance and mechanism of heat inactivation in thermophilic campylobacters.Thermal treatment for pathogen inactivation as a risk mitigation strategy for safe recycling of organic waste in agriculture.Salmonella Senftenberg infections and fennel seed tea, Serbia.Thermal resistance of Listeria monocytogenes Scott A in ultrafiltered milk as related to the effect of different milk components.Using temperature and time criteria to control the effectiveness of continuous thermal sanitation of piggery effluent in terms of set microbial indicators.Thermal inactivation of Campylobacter jejuni in broth.Microbiological risk assessment in feedingstuffs for food‐producing animals ‐ Scientific Opinion of the Panel on Biological HazardsScientific Opinion on Hatchery Waste as animal by‐productsRisk to public and/or animal health of the treatment of dead‐in‐shell chicks (Category 2 material) to be used as raw material for the production of biogas or compost with Category 3 approved methodPhysiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics.Diversity assessment of heat resistance of Listeria monocytogenes strains in a continuous-flow heating system.Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice.
P2860
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P2860
Heat resistance in liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacter spp.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
2003年论文
@zh
2003年论文
@zh-cn
name
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@ast
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@en
type
label
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@ast
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@en
prefLabel
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@ast
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@en
P2860
P921
P356
P1476
Heat resistance in liquids of ...... la spp. and Campylobacter spp.
@en
P2093
S Sörqvist
P2860
P2888
P356
10.1186/1751-0147-44-1
P577
2003-01-01T00:00:00Z
P5875
P6179
1033049590