Search for dissertations about: "food preservatives"
Showing result 1 - 5 of 13 swedish dissertations containing the words food preservatives.
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1. A Molecular Approach for Investigation of the Prevalence and Neurotoxin Formation of Clostridium botulinum in Food Safety Assessment
Abstract : In the development of new food products, more knowledge is needed about the occurrence and quantity of food-borne pathogens in the food chain to be able to implement effective control measures and assure food safety. In addition, improved understanding of how environmental factors and food preservatives effect the microbial virulence expression in foods will enable the formulation of new strategies for food preservation and risk assessment. READ MORE
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2. Food-Related Gram-Positive Bacteria: Enterotoxin A Expression in Staphylococcus aureus and a New Regulation Mechanism in Lactococcus lactis
Abstract : Staphylococcal enterotoxin A (SEA) is the most common enterotoxin found in outbreaks of staphylococcal food poisoning (SFP). Based on the amount of SEA produced, S. aureus strains were divided into two main groups, high- and low-SEA-producing strains. READ MORE
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3. Hypersensitivity to analgesics, preservatives and food colorants in patients with asthma or rhinitis
Abstract : .... READ MORE
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4. Stress induced virulence of Staphylococcus aureus and Listeria monocytogenes
Abstract : Control of the dissemination of pathogens in the food production chain is an on-going process with new challenges emerging as pathogenic bacteria evolve and express enhanced virulence characteristics. Staphylococcus aureus and Listeria monocytogenes are two notorious pathogens responsible for staphylococcal food poisoning (SFP) and listeriosis: a foodborne intoxication and an infectious disease respectively. READ MORE
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5. Trehalose metabolism and stress resistance in Aspergillus niger
Abstract : Food spoilage by filamentous fungi, moulds, is a global issue of great significance. Mould growth can cause food losses due to deterioration, and adverse health effects due to toxin production. Conidia, asexual spores, are the main factors of dispersal and infection in most food-relevant moulds. READ MORE