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Praktyczne aspekty zielenienia produktów mięsnych

100%

Osuchowska E. , Jozwik E.

nr 05

Modyfikacja płynnego podłoża Chapmana do wykrywania gronkowców koagulazo-dodatnich w mięsie

100%

Jozwik E. , Kafel S.

nr 02

Effect of microwave heating on the survivability of Campylobacter spp. in poultry nuggets

80%

Dabrowski P. , Jozwik E. , Wysok B. , Uradzinski J.

nr 4

The objective of this study was to assess the susceptibility of three bacterial strains of Campylobacter: C. coli ATCC 43478, C. jejuni ATCC 33291 and C. jejuni PZH, isolated from 1 month old infant with diarrhea, to microwave heating. Poultry nuggets were contaminated with the analysed bacterial strains and subsequently exposed to the treatment at three power levels of a microwave (at 2450 MHz): 340 W, 480 W and 760 W for 30 s, 60 s, 90 s, 120 s and 180 s. The experiments were performed in four series. The initial contamination of poultry nuggets was at 107 cfu/g. The results obtained showed that the application of power at 340 W and 480 W for 30 s caused a decrease in the number of bacteria of all analysed strains by 1 and 2 log cycles, respectively. The extension of the heating time up to 1 min reduced bacterial count by 3.5 and 4.5 log cycles, respectively. Upon the powers applied, the complete inactivation of the bacteria in poultry nuggets was reached after 90-s treatment. The treatment at 760 W reduced the number of bacteria by 4 log cycles after 30-s exposure. The complete elimination of Campylobacter spp. from the samples was obtained after 1-min treatment. No statistically significant differences were found in the survivability of the strains applied during exposure to microwaves.

Ocena żywienia młodzieży dojeżdżającej do szkoły

80%

Gronowska-Senger A. , Jozwik E. , Majchrzak D.

nr 2

Inactivation of Campylobacter jejuni in poultry meat by means of high-pressure

80%

Uradzinski J. , Jablonska M. , Jozwik E.

nr 1

Inactivation of Campylobacter jejuni (strains No. 6, 19, and 34) was determined in poultry meat pressurised under the following conditions: at 300 MPa for 5, 15, 30, and 60 min, and at 500 MPa for 5, 15, and 30 min, at 20°C. The pressure treatment of 300 MPa applied for 5, 15, and 30 min did not inactivate all cells of the analysed C. jejuni strains. The inactivation of all C. jejuni cells occurred after 60-min pressurisation at 300 MPa. The pressure of 500 MPa resulted in death of all C. jejuni strains, irrespective of the time of pressure treatment. The study demonstrated that the high- pressure technique may be applied for the reduction of C. jejuni cells or their complete inactivation in poultry meat, which in turn, is likely to contribute to the production of more safer poultry products.

Skutecznosc dezynfekcyjna preparatow Lysoformin 3000, Desoform i Trichlorol w zakladach przetworstwa miesnego i obiektach weterynaryjnych oraz badanie toksycznosci ostrej tych preparatow

51%

Rotkiewicz T. , Wisniewska M. , Bomba G. , Wisniewski J. , Rotkiewicz Z. , Swiecicka-Grabowska G. , Szteyn J. , Jozwik E. , Radkowski M.

nr 11

372-374