The most important microorganisms of milk and milk products
- Autores: Efimochkina N.R1
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Afiliações:
- Edição: Nº 10 (2016)
- Páginas: 43-50
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328679
- ID: 328679
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Resumo
The most important types of microorganisms in milk and milk products have bees considered: the microorganisms applied in the processes of production and storage of foods, putrefractive bacteria and bacteria that help to carry over food borne desease
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Bibliografia
- Королёва Н.С., Семенихина В.Ф. Санитарная микробиология молока и молочных продуктов. - М.: Пищевая промышленность, 1980. - 256 с.
- Ефимочкина Н.Р. Микробиология пищевых продуктов и современные методы детекции патогенов. - М.: Изд-во РАМН, 2013. - 517 с.
- Farmer J.J. et al. Enterobacter sakazakii: a new species of Enterobacteriaceae, isolated from clinical species // Int. J. Syst. Evol. Bacteriol. 1980. № 30. P. 569.
- Iversen C., Mullane N., McCardell B. et al. Cronobacter gen. nov, a new genus to accommodate the biogroups of Enterobacter sakazakii, and proposal of Cronobacter sakazakii gen.nov, comb. nov. Cronobacter malonaticus sp. nov., Cronobacter turicensis sp. nov., Cronobacter muytjensii sp. nov., Cronobacter dublinensis sp. nov., Cronobacter genomospecies 1, and of three subspecies // Int J. Syst. Evol. Microbiol. 2008. V. 58. P. 1442-1447.
- Ефимочкина Н.Р., Быкова И.Б., Барбер Н.В., Нитяга И.М., Шевелёва С.А. Обнаружение Enterobacter sakazakii в детских сухих молочных продуктах//Вопросы детской диетологии. 2005. Т. 3. № 4. С. 46-49.
- Cousin M.A., Riley R.T., Pestka G.G. Foodborne mycotoxins: chemistry, biology, ecology and toxicology/ In Foodborne Pathogens: Microbiology and Molecular Biology, 2005, UK, Caister Academic Press, p. 164.
- Andreoletti O., Budka H., Buncic S. et al. Scientific Opinion of the Panel on Biological Hazards on a request from European Commission. The use and mode of action of bacteriophages in food production // The EFSA Journal. 2009. V. 1076. P. 1-26.
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