Parcourir par sujet "DAIRY-PRODUCTS"
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Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
(2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses
(2012)In this study the fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of four Staph. aureus LHA, LHB, LHC and ... -
Migration of substances from food packaging materials to foods
(2004)The employment of novel food packaging materials has increased the number of occurring hazards due to the migration from packaging material to the packaged food. Although polymers have mainly monopolized the interest of ... -
Monitoring Aflatoxin M1 levels in ewe's and goat's milk in Thessaly, Greece; potential risk factors under organic and conventional production schemes
(2013)Consumers prefer organic food as they consider it healthier and safer. Since Aflatoxin M1 (AFM1) in milk and dairy is considered as hazard to human health this study aimed to assess the level of AFM1 contamination in ewes ... -
Occurrence, virulence genes and antibiotic resistance of Escherichia coli O157 isolated from raw bovine, caprine and ovine milk in Greece
(2009)The examination of 2005 raw bovine (n = 950), caprine (n = 460) and ovine (n = 595) bulk milk samples collected throughout several regions in Greece for the presence of Escherichia coli serogroup O157 resulted in the ...