Searched for: subject%3A%22Food%255C%2BMicrobiology%22
(1 - 20 of 27)

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Barlow, S.M. (author), Boobis, A.R. (author), Bridges, J. (author), Cockburn, A. (author), Dekant, W. (author), Hepburn, P. (author), Houben, G.F. (author), König, J. (author), Nauta, M.J. (author), Schuermans, J. (author), Bánáti, D. (author)
Background: Food legislation in the European Union and elsewhere includes both hazard- and risk-based approaches for ensuring safety. In hazard-based approaches, simply the presence of a potentially harmful agent at a detectable level in food is used as a basis for legislation and/or risk management action. Risk-based approaches allow...
article 2015
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Smelt, J.P.P.M. (author), Bos, A.P. (author), Kort, R. (author), Brul, S. (author), TNO Kwaliteit van Leven (author), KvL (author)
Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost already a small but...
article 2008
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Oomes, S.J.C.M. (author), van Zuijlen, A.C.M. (author), Hehenkamp, J.O. (author), Witsenboer, H. (author), van der Vossen, J.M.B.M. (author), Brul, S. (author), TNO Kwaliteit van Leven (author)
Spore-forming bacteria can be a problem in the food industry, especially in the canning industry. Spores present in ingredients or present in the processing environment severely challenge the preservation process since their thermal resistance may be very high. We therefore asked the question which bacterial spore formers are found in a typical...
article 2007
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Brul, S. (author), Schuren, F. (author), Montijn, R. (author), Keijser, B.J.F. (author), van der Spek, H. (author), Oomes, S.J.C.M. (author), TNO Kwaliteit van Leven (author)
In the food processing industry, unwanted occurrence and growth of spoilage and pathogenic microorganisms is a key concern. A prime example is the extremely heat resistant bacterial endospores, microbial survival structures, that create problems due to their ability to survive classical thermal treatments and their ability to subsequently...
article 2006
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TNO Defensie en Veiligheid (author), Kieboom, J. (author), Kusumaningrum, H.D. (author), Tempelaars, M.H. (author), Hazeleger, W.C. (author), Abee, T. (author), Beumer, R.R. (author)
Growing microorganisms on dry surfaces, which results in exposure to low water activity (aw), may change their normal morphology and physiological activity. In this study, the morphological changes and cell viability of Salmonella enterica serovar Enteritidis challenged to low a w were analyzed. The results indicated that exposure to reduced aw...
article 2006
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de Jong, A.R. (author), Boumans, H. (author), Slaghek, T. (author), van Veen, J. (author), Rijk, R. (author), van Zandvoort, M.M.J. (author), TNO Kwaliteit van Leven (author)
This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving improvements in quality and safety of food products....
article 2005
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Brul, S. (author), Keijser, B.J.F. (author), van der Spek, H. (author), Oomes, S.J.C.M. (author), Montijn, R. (author), TNO Kwaliteit van Leven (author)
Genomes are being sequenced at an ever-increasing pace. Also genomes of many of the microorganisms of concern to food safety are now known. The next step is of course how to exploit this information in an effective way. This article briefly introduces the issues in the food processing industry as far as microbial food spoilage and safety are...
article 2005
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Malakar, P.K. (author), Barker, G.C. (author), Zwietering, M.H. (author), van 't Riet, K. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
Microbial interaction can be ignored in predictive microbiology under most conditions. We show that interactions are only important at high population densities, using published data on inhibition of growth of Listeria monocytogenes in broth. Our analysis using growth models from predictive microbiology indicated that interactions only occur at...
article 2003
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de Jong, A.E.I. (author), Eijhusen, G.P. (author), Brouwer-Post, E.J.F. (author), Grand, M. (author), Johansson, T. (author), Kärkkäinen, T. (author), Marugg, J. (author), in 't Veld, P.H. (author), Warmerdam, F.H.M. (author), Wörner, G. (author), Zicavo, A. (author), Rombouts, F.M. (author), Beumer, R.R. (author)
Many media have been developed to enumerate Clostridium perfringens from foods. In this study, six media [iron sulfite (IS) agar, tryptose sulfite cycloserine (TSC) agar, Shahidi Ferguson perfringens (SFP) agar, sulfite cycloserine azide (SCA), differential clostridial agar (DCA), and oleandomycin polymyxin sulfadiazine perfringens (OPSP) agar]...
article 2003
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Feord, J. (author), TNO Voeding (author)
The benefits of using lactic acid bacteria in the food chain, both through direct consumption and production of ingredients, are increasingly recognised by the food industry and consumers alike. The regulatory environment surrounding these products is diverse, covering foods and food ingredients, processing aids, feed additives and dietary...
article 2002
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de Kruijf, N. (author), van Beest, M. (author), Rijk, R. (author), Sipiläinen-Malm, T. (author), Paseiro Losada, P. (author), de Meulenaer, B. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
Changes in the way foods are produced, distributed, stored and retailed, reflecting the continuing increase in consumer demands for improved quality and extended shelf-life for packaged foods, are placing ever-greater demands on the performance of food packaging. Consumers want to be assured that the packaging is fulfilling its function of...
article 2002
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Stekelenburg, F.K. (author), Knat-Muermans, M.L.T. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Cooked cured ham products were produced according to a standard recipe for cooked ham with various levels of sodium lactate, sodium diacetate or buffered sodium citrate. They were compared with a reference ham product with respect to sensory quality and growth of Lactobacillus curvatus and Listeria monocytogenes. For this, a part of the products...
article 2001
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Notermans, S. (author), Rombouts, F. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
article 2000
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Maassen, C.B.M. (author), van Holten-Neelen, C. (author), Balk, F. (author), den Bak-Glashouwer, M.-J.H. (author), Leer, R.J. (author), Laman, J.D. (author), Boersma, W.J.A. (author), Claassen, E. (author)
Different Lactobacillus strains are frequently used in consumer food products. In addition, recombinant lactobacilli which contain novel expression vectors can now be used in immunotherapeutic applications such as oral vaccination strategies and in T cell tolerance induction approaches for autoimmune disease. Both for food and clinical...
article 2000
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Notermans, S. (author), Hoornstra, E. (author), TNO Voeding (author)
Risk assessment is increasingly used as a scientific process to assess the potential for adverse health effects to occur and as a basis for management of unacceptable risks. For each risk assessment activity, the purpose of the assessment should be clearly stated. For Listeria monocytogenes, the purpose of risk assessment may be providing...
article 2000
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Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author), van der Werf, M.J. (author), Keijzer, P.M. (author), van der Schaft, P.H. (author)
Xanthobacter sp. C20 was isolated from sediment of the river Rhine using cyclohexane as sole source of carbon and energy. Xanthobacter sp. C20 converted both enantiomers of limonene quantitatively into limonene-8,9-epoxide, a not previously described bioconversion product of limonene. With (4R)-limonene, (4R,8R)-limonene-8,9-epoxide was formed...
article 2000
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Aktypis, A. (author), Kalantzopoulos, G. (author), Huis in't Veld, J.H.J. (author), ten Brink, B. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
ACA-DC 0040 produced an antimicrobial agent, which was named thermophilin T, active against several lactic acid bacteria strains of different species and food spoilage bacteria, such as Clostridium sporogenes C22/10 and Cl. tyrobutyricum NCDO-1754. The crude antimicrobial compound is sensitive to proteolytic enzymes and α-amylase, heat-stable ...
article 1998
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van der Vossen, J.M.B.M. (author), Hofstra, H. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The rapid identification of spoilage microorganisms is of eminent importance to the food industry. It provides the food industry with the opportunity to reduce economical losses by designing adequate intervention measures. The use of identification systems based on biochemical and physiological characteristics resulted often in disappointing...
article 1996
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Houtsma, P.C. (author), Kant-Muermans, M.L. (author), Rombouts, F.M. (author), Zwietering, M.H. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
A modified Monod equation was successfully applied in describe the maximum specific growth rate of Listeria innocua in a broth model in the presence of various concentrations of sodium lactate or NaCl. The combined effects of temperature and pH were assessed by translating the parameters of the modified Monod equation ({m), α, and p') as...
article 1996
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Borch, E. (author), Kant-Muermans, M.L.T. (author), Blixt, Y. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta,...
article 1996
Searched for: subject%3A%22Food%255C%2BMicrobiology%22
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