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Andersson, Anna-Karin (2004) Riskabla matrecept. Other thesis, SLU.

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Abstract

The aim of the study was to investigate if some selected recipes could be hazardous for man; that is if pathogenic bacteria in raw ingredients could survive the cooking process. The study included three known pathogens, Listeria monocytogenes, Salmonella Typhimurium and Campylobacter jejuni. A known number of the bacterium chosen was added to the raw product. The dish was prepared according to the recipe and then a bacteriological investigation concerning the added pathogenic bacterium was performed. The results showed that all recipes tested could be hazardous; that is the added pathogen was still living after the cooking process.

Item Type: Thesis (Other)
Keywords: Matrecept, Salmonella Typhimurium, Listeria monocytogenes, Campylobacter jejuni, livsmedelshygien
Subject (faculty): Faculty of Veterinary Medicine and Animal Science
Divisions: SLU > Faculty of Veterinary Medicine and Animal Science
Depositing User: Anna-Karin Andersson
Date Deposited: 14 Mar 2005
Last Modified: 18 Aug 2015 09:31
URI: http://ex-epsilon.slu.se/id/eprint/279

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