Browsing NOFIMA vitenarkiv by Journals "Journal of Applied Microbiology"
Now showing items 1-6 of 6
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Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers
(Peer reviewed; Journal article, 2022)Aims: The purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial ... -
Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry.
(Journal article; Peer reviewed, 2019) -
Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry
(Journal article; Peer reviewed, 2021)Aims: The aim of the study was to apply Fourier Transform Infrared spectroscopy (FTIR) as a rapid screening method for moulds in a specific food production environment (cured meat) and to evaluate whether the method was ... -
Synthetic brominated furanone F202 prevents biofilm formation by potentially human pathogenic Escherichia coli O103: H2 and Salmonella ser. Agona on abiotic surfaces
(Peer reviewed; Journal article, 2014)Aims Investigate the use of a synthetic brominated furanone (F202) against the establishment of biofilm by Salmonella ser. Agona and E. coli O103:H2 under temperature conditions relevant for the food and feed industry as ... -
The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen
(Peer reviewed; Journal article, 2015)AIMS: Few studies have compared the effectiveness of hygienic cleaning under simulated use conditions. This study compares commonly used and novel cleaning methods for food contact and hand contact surfaces in kitchens. ... -
The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen
(Peer reviewed; Journal article, 2015)AIMS: Few studies have compared the effectiveness of hygienic cleaning under simulated use conditions. This study compares commonly used and novel cleaning methods for food contact and hand contact surfaces in kitchens. ...