Search Results - "Lyhs, U"

Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat by Isohanni, P.M.I, Lyhs, U

“…The effects of UV irradiation at a wavelength of 254 nm on the survival of Campylobacter jejuni on the surfaces of broiler meat, skin, and carcasses were…”
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Recent breakthroughs have unveiled the many knowledge gaps in Clostridium perfringens-associated necrotic enteritis in chickens: the first International Conference on Necrotic Enteritis in Poultry by Van Immerseel, F., Lyhs, U., Pedersen, K., Prescott, J. F.

“…Avian Pathology Recent breakthroughs have unveiled the many knowledge gaps in Clostridium perfringens-associated necrotic enteritis in chickens: the first…”
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Characterization of Clostridium perfringens isolates from healthy turkeys and from turkeys with necrotic enteritis by Lyhs, U, Perko-Mäkelä, P, Kallio, H, Brockmann, A, Heinikainen, S, Tuuri, H, Pedersen, K

“…Clostridium perfringens is an important bacterial pathogen, especially in poultry, where it can lead to both subclinical and clinical disease. The aim of this…”
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Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter by Isohanni, P, Alter, T, Saris, P, Lyhs, U

“…This research studied the survival of high (7 log cfu/mL) and low (3 log cfu/mL) inoculum levels of Campylobacter in white and red wines and in grape and…”
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Distribution of Campylobacter jejuni isolates from Turkey Farms and Different Stages at Slaughter Using Pulsed-Field Gel Electrophoresis and flaA-Short Variable Region Sequencing by Perko-Mäkelä, P., Alter, T., Isohanni, P., Zimmermann, S., Lyhs, U.

“…Summary The aim of this study was to assess the diversity of thermotolerant Campylobacter spp. isolated from turkey flocks at six rearing farms 1–2 weeks prior…”
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The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4 degrees C or 8 degrees C by Lyhs, U. (Helsinki Univ. (Finland). Faculty of Veterinary Medicine, Dept. of Food and Environmental Hygiene), Bjorkroth, J, Hyytia, 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 degrees C and…”
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Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10°C by LYHS, Ulrike, LAHTINEN, Janne, SCHELVIS-SMIT, Rian

“…Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated…”
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PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products by Katzav, Marianne, Isohanni, Pauliina, Lund, Marianne, Hakkinen, Marjaana, Lyhs, Ulrike

“…During a period of 9 months, 194 marinated and non-marinated poultry products were collected from retail shops in a defined area in Western Finland and tested…”
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Characterization and identification of lactic acid bacteria in “morcilla de Burgos” by Santos, Eva M., Jaime, Isabel, Rovira, Jordi, Lyhs, Ulrike, Korkeala, Hannu, Björkroth, Johanna

“…A total of 176 lactic acid bacteria (LAB) isolated from a typical Spanish blood sausage called “morcilla de Burgos” were identified by means of phenotypic…”
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Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 super(o)C by Lyhs, U, Lahtinen, J, Schelvis-Smit, R

“…Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated…”
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Lactobacillus sakei/ curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring by Lyhs, Ulrike, Björkroth, Johanna K.

“…A total of 164 lactic acid bacteria (LAB) isolated from spoiled maatjes herring stored in air and under modified atmosphere at 4 or 10 °C were characterised…”
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Microbiological quality and shelf-life of vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C by Lyhs, U, Lahtinen, J, Fredriksson-Ahomaa, M, Hyytiä-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 degrees C. At the time of spoilage,…”
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Identification of lactic acid bacteria from spoiled, vacuum-packaged ‘gravad’ rainbow trout using ribotyping by Lyhs, Ulrike, Korkeala, Hannu, Björkroth, Johanna

“…A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged ‘gravad’ rainbow trout stored at 3 and 8 °C were characterised and identified…”
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Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve by Lyhs, Ulrike, Koort, Joanna M.K., Lundström, Hanna-Saara, Björkroth, K.Johanna

“…Spoilage characterised by strong slime and gas formation affected some manufacture lots of an acetic-acid Baltic herring ( Culpea haerengus membras) preserve…”
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Lactobacillus alimentarius: a specific spoilage organism in marinated herring by Lyhs, Ulrike, Korkeala, Hannu, Vandamme, Peter, Björkroth, Johanna

“…Spoilage characterised by bulging of lids and gas formation affected various product lots of different marinated herring types. Microbiological analyses…”
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Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping by LYHS, U, BJÖRKROTH, J, KORKEALA, H

“…A total of 405 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged, salted, sodium nitrite- or potassium nitrate-treated, cold-smoked rainbow…”
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The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4°C or 8°C by Lyhs, Ulrike, Björkroth, Johanna, Hyytiä, Eija, Korkeala, Hannu

“…The spoilage flora of vacuum-packaged, salted, cold-smoked rainbow trout fillets, with or without the addition of nitrate or nitrite, stored at 4°C and 8°C,…”
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Development of a Quality Index Method (QIM) for Maatjes Herring Stored in Air and Under Modified Atmosphere by Lyhs, Ulrike, Schelvis-Smit, Rian

“…The aim of the study was to develop a Quality Index Method (QIM) scheme for maatjes herring stored in air and under a modified atmosphere at 4°C and 10°C. The…”
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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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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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