Beef-Based Medium Influences Biofilm Formation of Escherichia coli O157:H7 Isolated from Beef Processing Plants [0.03%]
源于牛肉加工企业的O157:H7大肠杆菌生物被膜的形成受牛肉基质的影响
Lina Wu,Yunge Liu,Pengcheng Dong et al.
Lina Wu et al.
Abstract: Beef-based medium beef extract (BE) and standard medium tryptic soy broth (TSB) are used as minimally processed food models to study the effects on Escherichia coli O157:H7 biofilm formation. The effects of temp...
Beef-Based Medium Influences Biofilm Formation of Escherichia coli O157:H7 Isolated from Beef Processing Plants [0.03%]
源自牛肉加工企业的O157:H7大肠杆菌生物被膜的形成受基础培养基的影响
Lina Wu,Yunge Liu,Pengcheng Dong et al.
Lina Wu et al.
Abstract: Beef-based medium beef extract (BE) and standard medium tryptic soy broth (TSB) are used as minimally processed food models to study the effects on Escherichia coli O157:H7 biofilm formation. The effects of temp...
Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt [0.03%]
评估精油添加对马铃薯酸奶品质参数及预测保质期的影响
Zuyan He,Jia Zheng,Laping He et al.
Zuyan He et al.
Abstract: Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. In contrast, milk is rich in protein. Yogurt produced through the cofermentation of potatoes and milk is a highly nu...
Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt [0.03%]
评估精油添加对马铃薯酸奶品质参数及预测保质期的影响
Zuyan He,Jia Zheng,Laping He et al.
Zuyan He et al.
Abstract: Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. In contrast, milk is rich in protein. Yogurt produced through the cofermentation of potatoes and milk is a highly nu...
Microbial Load and Prevalence of Escherichia coli and Salmonella spp. in Macadamia Nut Production Systems [0.03%]
澳洲坚果生产系统中的微生物负载及大肠杆菌和沙门氏菌的污染状况研究
Maike Loots,Lizyben Chidamba,Lise Korsten
Maike Loots
Abstract: This study evaluated the potential impact of environmental factors and harvesting practices on the microbial load of macadamia nuts. Three farms located in primary macadamia nut production regions, the Mbombela ...
Microbial Load and Prevalence of Escherichia coli and Salmonella spp. in Macadamia Nut Production Systems [0.03%]
澳洲坚果生产系统中大肠杆菌和沙门氏菌的带菌率及病原微生物污染水平
Maike Loots,Lizyben Chidamba,Lise Korsten
Maike Loots
Abstract: This study evaluated the potential impact of environmental factors and harvesting practices on the microbial load of macadamia nuts. Three farms located in primary macadamia nut production regions, the Mbombela ...
Evaluation of Hot-Air Drying To Inactivate Salmonella and Enterococcus faecium on Apple Pieces [0.03%]
热风干燥对苹果片上沙门氏菌和粪肠球菌灭活效果的评价
Elizabeth M Grasso-Kelley,Xiyang Liu,Lindsay A Halik et al.
Elizabeth M Grasso-Kelley et al.
Abstract: Hot-air drying processes are used to provide specific quality attributes to products, such as dehydrated apple pieces. To comply with the U.S. Food and Drug Administration Food Safety Modernization Act, there is...
Evaluation of Hot-Air Drying To Inactivate Salmonella and Enterococcus faecium on Apple Pieces [0.03%]
热风干燥对苹果块中沙门氏菌和粪肠球菌灭活效果的评估
Elizabeth M Grasso-Kelley,Xiyang Liu,Lindsay A Halik et al.
Elizabeth M Grasso-Kelley et al.
Abstract: Hot-air drying processes are used to provide specific quality attributes to products, such as dehydrated apple pieces. To comply with the U.S. Food and Drug Administration Food Safety Modernization Act, there is...
Hand Washing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 U.S. Food and Drug Administration Retail Food Risk Factors Study [0.03%]
基于美国食品药品监督管理局2014年零售食品风险因素研究的快餐与正餐餐厅中员工洗手行为观察结果分析
L Verrill,M Boyer,L Williams et al.
L Verrill et al.
Abstract: Properly executed hand washing by food service employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food service employee hand wa...
Hand Washing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 U.S. Food and Drug Administration Retail Food Risk Factors Study [0.03%]
基于2014年美国食品药品管理局餐饮环节风险因素调查的快餐及正餐餐厅员工洗手行为观察结果分析
L Verrill,M Boyer,L Williams et al.
L Verrill et al.
Abstract: Properly executed hand washing by food service employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food service employee hand wa...