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Baseline count of molds in paprika






Methods for the mycological examination of food: 200-202

Baseline count of molds in paprika

Mould counts were determined by the pour-plate method in CGYE agar for samples of various types of paprika.


Accession: 001535011



Related references

Ruiz-Moyano, S.; Benito, Mía.J.; Martín, A.; Aranda, E.; Hernández, A.; Córdoba, Mía.G., 2010: Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis. Molds are common contaminants of paprika meat products. The drying and storage stages of paprika processing are critical because they can provide molds with the conditions particularly appropriate for their growth and proliferation. Thus, an effic...

Martín, A.; Aranda, E.; Benito, Mía.J.; Pérez-Nevado, F.; Córdoba, Mía.G., 2005: Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika. The purpose of this work was to analyze the fungal contamination in smoked and unsmoked paprika processed from different cultivars of pepper and to investigate the ability of these and other mycotoxigenic molds to grow and synthesize mycotoxins in...

Deak, T.; Tabajdi Pinter, V.; Nagel, V.; Fabri, I., 1986: Baseline counts of molds in flour. Two grades of wheat flour were examined for mould contamination over a 5-yr period using the Hungarian standard method (MSZ 6369/16-83). Pour-plate counts of moulds were determined by plating diluted 10-g samples on CGYE agar incubated at 25 degre...

Deak, T.; Fabri, I., 1986: Baseline counts of molds in dried vegetables. A pour-plate method using CGYE agar was used for the determination of mould and yeast populations in dried vegetables, including onion, red sweet paprika, horseradish and celery. It is concluded that although the international limit of 300 cfu/g f...

Peters, L.L.; Zhang, W.; Lambert, A.J.; Brugnara, C.; Churchill, G.A.; Platt, O.S., 2005: Quantitative trait loci for baseline white blood cell count, platelet count, and mean platelet volume. A substantial genetic contribution to baseline peripheral blood counts has been established. We performed quantitative trait locus/loci (QTL) analyses to identify chromosome (Chr) regions harboring genes influencing the baseline white blood cell (...

Beckers, H.J., 1986: Baseline counts of yeasts and molds in foods in the Netherlands. Results of a monitoring programme, carried out by the Natn. Inst. Public Health & Environ. Hygiene, Netherlands for some years, to determine the microbiological quality of various types of food, including fish and fish products, fruits, vegetables...

Beckers H.J., 1987: Baseline counts of yeasts and molds in foods in the netherlands. King, A., Et Al. (ed.). Nato Asi (advanced Science Institutes) Series Series A: Life Sciences, Vol. 122. Methods For The Mycological Examination Of Food; Workshop, Boston, Massachusetts, Usa, July 11-13, . Xii 315p. Plenum Press: New York, New York, Usa; London, England, Uk. Illus. 179-182, 1986

Fekete, M.-Ss; Nagy, J.K.rmendy, I., 1977: Results in decreasing the bacterial count with ethylene oxide in differently packaged ground spice paprika. Konzerv es paprikaipar: 5 184-186

Schoenkerman, B.B., 1941: Molds as a cause of seasonal allergy; spore count of Milwaukee. Moulds, among which Alternaria predominated, were shown by spore counts made from July to October, 1940, to constitute an important factor in atmospheric contamination at Milwaukee, Wisconsin, where a survey was made of the influence of these orga...

Vlaemynck, G.M., 1994: Comparison of Petrifilm-TM and plate count methods for enumerating molds and yeasts in cheese and yogurt. The Petrifilm method for enumerating yeasts and molds was evaluated on 52 samples of fresh cheese and yogurt. A conventional plate method on glucose yeast extract medium with oxytetracycline was used as reference. Counting the repeatability a valu...