Search Results - "Hyytiae, E"

Characterisation of Clostridium botulinum groups I and II by randomly amplified polymorphic DNA analysis and repetitive element sequence-based PCR by Hyytiä, Eija, Björkroth, Johanna, Hielm, Sebastian, Korkeala, Hannu

“…Random amplified polymorphic DNA analysis (RAPD) and repetitive element sequence-based PCR (rep-PCR) were evaluated with respect to their applicability to…”
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Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests by Hyytiä, Eija, Hielm, Sebastian, Mokkila, Mirja, Kinnunen, Arvo, Korkeala, Hannu

“…The observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged unprocessed, raw pickled and cold-smoked rainbow trout stored at…”
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A stochastic model for a vehicle in a dial-a-ride system by Hyytiä, E., Aalto, S., Penttinen, A., Sulonen, R.

“…We consider a stochastic model for a system which can serve n customers concurrently, and each accepted and departing customer generates a service…”
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A high prevalence of Clostridium botulinum type E in Finnish freshwater and Baltic Sea sediment samples by Hielm, S, Hyytiä, E, Andersin, A B, Korkeala, H

“…The distribution of Clostridium botulinum serotypes A, B, E and F in aquatic environments of the Baltic Sea and Finnish mainland was examined. A total of 110…”
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Biodiversity of Clostridium botulinum type E strains isolated from fish and fishery products by HYYTIÄ, E, HIELM, S, BJORKROTH, J, KORKEALA, H

“…The genetic biodiversity of Clostridium botulinum type E strains was studied by pulsed-field gel electrophoresis (PFGE) with two macrorestriction enzymes…”
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Detection of Clostridium botulinum in fish and environmental samples using polymerase chain reaction by Hielm, Sebastian, Hyytiä, Eija, Ridell, Jouko, Korkeala, Hannu

“…A test protocol for the detection and enumeration of Clostridium botulinum in fish and sediment samples with specific identification of neurotoxin types A, B,…”
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The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4 degree C or 8 degree C by Lyhs, U, Bjoerkroth, J, Hyytiae, E, Korkeala, H

“…The spoilage flora of vacuum-packaged, salted, cold-smoked rainbow trout fillets, with or without the addition of nitrate or nitrite, stored at 4 degree C and…”
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Ribotyping as an identification tool for Clostridium botulinum strains causing human botulism by Hielm, Sebastian, Björkroth, Johanna, Hyytiä, Eija, Korkeala, Hannu

“…Ribotyping was used for characterisation of 68 Clostridium botulinum strains and five related Clostridium species to determine the applicability of this method…”
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Sodium nitrite and potassium nitrate in control of nonproteolytic Clostridium botulinum outgrowth and toxigenesis in vacuum-packed cold-smoked rainbow trout by Hyytiä, Eija, Eerola, Susanna, Hielm, Sebastian, Korkeala, Hannu

“…The effect of sodium nitrite (NaNO 2) and potassium nitrate (KNO 3) on the outgrowth and toxigenesis of nonproteolytic Clostridium botulinum in vacuum-packed…”
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Microbiological quality and shelf-life of vacuum-packaged `gravad' rainbow trout stored at 3 and 8 degree C by Lyhs, U, Lahtinen, J, Fredriksson-Ahomaa, M, Hyytiae-Trees, E, Elfing, K, Korkeala, H

“…Microbiological and sensory changes of vacuum-packaged `gravad' rainbow trout slices were studied during storage at 3 and 8 degree C. At the time of spoilage,…”
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Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin by Lindström, M, Mokkila, M, Skyttä, E, Hyytiä-Trees, E, Lähteenmäki, L, Hielm, S, Ahvenainen, R, Korkeala, H

“…The safety of refrigerated processed foods of extended durability (REPFEDs) with respect to nonproteolytic Clostridium botulinum is under continuous…”
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Characterisation of ropy slime-producing Lactobacillus sakei using repetitive element sequence-based PCR by Hyytiä-Trees, Eija, Lyhs, Ulrike, Korkeala, Hannu, Björkroth, Johanna

“…Eighteen previously characterised Lactobacillus sakei strains exhibiting varying slime production capabilities in vacuum-packaged meat products were analysed…”
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