Riskabla matrecept
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...
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| Formato: | Otro |
| Lenguaje: | sueco sueco |
| Publicado: |
2005
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/11783/ |
| Sumario: | 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. |
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