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Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably(More)
Staphylococcus aureus strains were examined for the presence of 18 enterotoxin (se) and enterotoxin-like (sel) genes by PCR and four classic enterotoxins SEA to SED by reverse passive latex agglutination. We screened three groups of isolates: 53 recovered from food samples collected in years 2004-2005, 18--from food samples collected in the 1960s and 1970s(More)
The conversion of enterotoxin A, staphylokinase and beta-toxin in Staphylococcus aureus is related with lysogeny stage. Bacteriophages able to convert enterotoxin A were used for lysogenization of the standard NCTC 8325-4 strain. Lysogenic, enterotoxigenic derivatives of this strain were characterized. The conversion of enterotoxin A was obtained in 7(More)
  • B Windyga
  • 1995
The per cent values are reported of the samples of certain food products taken in 1982-1994 for evaluation of their compliance with the present standards of microbiological quality which failed to meet these standards. The data on the contamination of food products and the incidence of food poisonings are regarded as disquieting. Although some improvement(More)
The purpose of this study was to determine frequency of occurrence of halotolerant and halophilic histamine-forming bacteria under laboratory conditions in salted herring stored at 20 degrees C for 2 months. The other aim was to isolate these bacteria both from herring bought in a retail shop and examine the ability of decarboxylation of histidine by these(More)
In the paper the quality assurance system in food microbiology laboratories to ensure the reliability of the analytical data are discussed. To introduce quality assurance system in the laboratory all activities such as sampling, method selection, laboratory environment, equipment, reagents and media, staff, reference materials, internal quality control and(More)