• Publications
  • Influence
Microbiological quality and shelf-life of vacuum-packaged ‘gravad’ rainbow trout stored at 3 and 8 °C
Abstract Microbiological and sensory changes of vacuum-packaged ‘gravad’ rainbow trout slices were studied during storage at 3 and 8 °C. At the time of spoilage, after 27 and 20 days of storage at 3Expand
  • 76
  • 6
  • PDF
Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve.
Spoilage characterised by strong slime and gas formation affected some manufacture lots of an acetic-acid Baltic herring (Culpea haerengus membras) preserve after few weeks of storage at 0-6 degreesExpand
  • 63
  • 4
  • PDF
Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
A total of 176 lactic acid bacteria (LAB) isolated from a typical Spanish blood sausage called "morcilla de Burgos" were identified by means of phenotypic characteristics and 16S rDNA RFLPExpand
  • 85
  • 3
Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping.
A total of 405 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged, salted, sodium nitrite- or potassium nitrate-treated, cold-smoked rainbow trout stored at 4 degrees C or 8 degrees CExpand
  • 69
  • 2
A longitudinal study of Campylobacter distribution in a turkey production chain
BackgroundCampylobacter is the most common cause of bacterial enteritis worldwide. Handling and eating of contaminated poultry meat has considered as one of the risk factors for humanExpand
  • 25
  • 2
Identification of lactic acid bacteria from spoiled, vacuum-packaged 'gravad' rainbow trout using ribotyping.
A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C were characterised and identified using a molecular approach. TheExpand
  • 52
  • 2
Prevalence of pathogenic Yersinia enterocolitica in food samples at retail level in Finland
Prevalence of pathogenic Yersinia enterocolitica was studied in pork, fish, chicken and lettuce at retail level with the PCR and culture methods. A high prevalence of pathogenic Y. enterocolitica wasExpand
  • 28
  • 2
Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring.
A total of 164 lactic acid bacteria (LAB) isolated from spoiled maatjes herring stored in air and under modified atmosphere at 4 or 10 degrees C were characterised and identified using an rRNA geneExpand
  • 31
  • 2
Extraintestinal pathogenic Escherichia coli in poultry meat products on the Finnish retail market
BackgroundExtraintestinal pathogenic Escherichia coli bacteria (ExPEC) exist as commensals in the human intestines and can infect extraintestinal sites and cause septicemia. The transfer of ExPECExpand
  • 34
  • 2
Microbiological quality of Finnish vacuum-packaged fishery products at retail level
The microbiological quality of 200 vacuum-packaged cold-smoked, gravad (hot-smoked) fish products at retail level was investigated. The aerobic plate counts and lactic acid bacteria counts exceededExpand
  • 29
  • 2