Pro-Q food: A software management program for HACCP

HACCP in de vleesverwerkende industrie

Adviezen voor de bereiding van droge en zachte boerenmetworst

Produktveiligheid: Maatregelen en werkwijze om te voldoen aan de vleesproduktenrichtlijn 92/5 EEG in het bijzonder artikel 7

De rol van de microbiologie in de vleeswarenindustrie, derde deel: Methoden van onderzoek

De rol van de microbiologie in de vleeswarenindustrie, tweede deel: Micro-organismen in relatie tot verschillende groepen produkten

Measurement of water activity with an electric hygrometer

Specific problems arising from the use of an electric hygrometer for measurement of water activity (aw) are the equilibration period, the calibration of the sensors and the influence of temperature on the values measured in saturated salt solutions and meat products. The instrument proved to be a simple, rapid and reliable means of measuring aw...

A medium for the detection of bacteria causing green discolouration of cooked cured meat products

A cooked haemoglobin medium was developed for the detection of hydrogen-peroxide-producing bacteria. The composition and preparation of this medium are described. The medium has proved to be an adequate medium for diagnosis of the greening of cooked cured meat products caused by hydrogen-peroxide-producing lactic acid bacteria.

ATP-bioluminescence: a rapid method for the estimation of the microbial contamination of meat and meat products