Participants


Participant Login
User ID :
Password :
Login
Latest Announcements

>> More...

Calendar
May 2002
S M T W T F S
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
Partner Information
2 SIK-The Swedish Institute for Food and Biotechnology, Microbiology and Product Safety Department, SIK
Contact

P.O. Box 5401, SE 402 29 Gothenburg, Sweden
Tel: +46 31 335 56 00
Fax: +46 31 83 37 82
E-mail: eb@sik.se
Website: http://www.sik.se

Role and Contribution 

Workplan

Research Personnel

Qualifications

Selected References

  1. E. A. Bryhni, Agerhem, H., Claudi-Magnussen, C., Rodbotten, M., Lea, P. & Johansson, Martens, M. (2002) Consumers preferences and attitudes of pork in Denmark, Norway and Sweden. Journal of Product Quality and Preferences (submitted).

  2. Nerbrink, E., Borch, E., Blom, H and Nesbakken, T. 1999. A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate. Int. J. Food Microbiol. 47, 99-109.

  3. Blixt, Y. and Borch, E. 1999. Using an electronic nose for determining the spoilage of vacuum-packaged beef. Int. J. Food Microbiol 46, 123-134.

  4. Lantz, P-G., Knutsson, R., Blixt, Y., Al-Soud, W.A., Borch, E. and Radstrom, P. 1998. Detection of pathogenic Yersinia enterocolitica in enrichment media and pork by a multiplex PCR: A study of sample preparation and PCR-inhibitory Components. Int. J. Food Microbiol. 45, 93-105.

  5. Blom, H., Nerbrink, E., Dainty, R., Hagtvedt, T., Borch, E., Nissen, H. and Nesbakken, T. 1997. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4C. Int. J. Food Microbiol. 38, 71-76.


Back
EC FIFTH FRAMEWORK PROGRAMME - Quality of Life and Management of Living Resources - Project QLK1-2002-02545