Sökning: "foodborne pathogens"

Visar resultat 1 - 5 av 9 uppsatser innehållade orden foodborne pathogens.

  1. 1. Comparison of quality performance of whole genome sequencing analysis pipelines for foodborne pathogens

    Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Molekylär evolution

    Författare :Chelsea Ramsin; [2022]
    Nyckelord :;

    Sammanfattning : Campylobacter is the leading cause of gastroenteritis worldwide and in Sweden there areofficial programs for the surveillance of the bacteria. One important objective with foodbornepathogen surveillance is molecular typing. LÄS MER

  3. 2. Essential oils and phenolic compounds as food preservatives

    Kandidat-uppsats, SLU/Dept. of Biosystems and Technology (from 130101)

    Författare :Erika Häggman; [2019]
    Nyckelord :Origanum; Thymus; thymol; carvacrol; secondary metabolites; bacteria; foodborne; phenols; antimicrobial;

    Sammanfattning : Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antiseptic plants. LÄS MER

  4. 3. Kan bakteriofager användas för att reducera nivån av Campylobacter hos slaktkyckling?

    Kandidat-uppsats, SLU/Dept. of Biomedical Sciences and Veterinary Public Health

    Författare :Ellen Thor; [2019]
    Nyckelord :Bakteriofager; Campylobacter; slaktkyckling;

    Sammanfattning : Campylobacter spp. är den vanligaste livsmedelsburna bakterien att orsaka sjukdom hos människa i Sverige och i EU. Bakterien orsakar problem som diarré, magont, kräkningar, illamående, feber och huvudvärk men kan också leda till allvarligare komplikationer som reaktiv artrit. LÄS MER

  5. 4. Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Noora Ulla Annikki Nurminen; [2017]
    Nyckelord :ready-to-eat salad; Antagonist; Escherichia coli; food technology; livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : We live in a busy world, where the demand of ready-to-eat (RTE) salad products has increased rapidly in a relatively short time. Despite of being an easy and fast way to add more vegetables to the daily diet, RTE salads have a serious underlying risk and the amount of vegetable-derived foodborne disease outbreaks has been increasing. LÄS MER

  7. 5. Implementation of HACCP plan for blue-mould tofu with focus on microbial hazards

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Agata Sapieja; [2017]
    Nyckelord :HACCP; food safety; foodborne pathogens; tofu; cheese;

    Sammanfattning : There is an increased request for vegan alternatives among consumers. This may depend on several factors, in many cases related to health and ethics. Food safety is very important to achieve in food production and there are several food safety management systems that can be applied to ensure that the food can be considered safe. LÄS MER