Search for dissertations about: "Food hygiene"

Showing result 1 - 5 of 32 swedish dissertations containing the words Food hygiene.

  2. 1. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

    Author : Crister Olsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; 16S rRNA; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

    Abstract : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. READ MORE

  4. 2. Microbiological hygiene and biological control of leafy green vegetables

    Author : Elisabeth Uhlig; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Food hygiene; Biological control; Native microbiota; Escherichia coli; Leafy green vegetables;

    Abstract : Fruit and vegetables are vital components of a healthy diet, and international strategies to encourage their consumption are in place (FAO/WHO, 2005). Ready-to-eat (RTE) leafy green vegetable products have exploded in popularity, and are a convenient and attractive way to add greens to the plate. READ MORE

  5. 3. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects

    Author : Pamela Rosario Canaviri Paz; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Quinoa grains; Fermentation; Lactic acid bacteria; Probiotics; Food safety; Starter culture; Polyphenol compounds; Microbiota composition; Functional food; Gut microbiota;

    Abstract : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. READ MORE

  6. 4. Bacteriological Hygiene in the Production of Pasteurised Milk

    Author : Åsa Eneroth; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; RAPD; Bacillus cereus; Pseudomonas; Gram-negative; recontamination source; spoilage flora; phychrotrophs; recontamination; dairy hygiene; pasteurised milk; Livsmedelsteknik;

    Abstract : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. READ MORE

  7. 5. Food Safety Learning in Home and Consumer Studies : Teachers' and Students' Perspectives

    Author : Marie Lange; Ingela Marklinder; Helen Göranzon; Chris Griffith; Uppsala universitet; []
    Keywords : Learning; Food safety; Education; Didactic; Risk; Food hygiene; Trust; Students ; Teachers ; Compulsory school; Kostvetenskap; Food; Nutrition and Dietetics;

    Abstract : The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school.Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety. READ MORE