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Bakterie Listeria monocytogenes. Cz. II. Ograniczanie źródeł zanieczyszczeń żywności

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Warianty tytułu
EN
Bacteria Listeria monocytogenes. Part II. Limitation of sources of food contamination
Języki publikacji
PL
Abstrakty
PL
W artykule wyjaśniono, dlaczego patogenne bakterie L. monocytogenes powszechnie występują w zakładach przemysłu spożywczego. Omówiono, w jaki sposób można ograniczyć obecność tych bakterii i w konsekwencji zmniejszyć ryzyko ich występowania w żywności. Wyjaśniono ponadto, dlaczego całkowite wyeliminowanie bakterii L. monocytogenes ze środowiska produkcyjnego jest aż tak trudne, a w wielu przypadkach nawet niemożliwe.
EN
This work explains why pathogenic bacteria L. monocytogenes are so commonly present in food industry plants. It discusses how the presence of these bacteria can be limited and, in consequence, how to restrict a risk of food contamination. Furthermore, it elucidates, why complete elimination of L. monocytogenes from the processing environment is so difficult, or in some cases, even impractical.
Rocznik
Strony
50--52
Opis fizyczny
Bibliogr. 73 poz.
Twórcy
autor
  • Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-LOD1-0024-0025
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