نتایج جستجو برای: smoked fish

تعداد نتایج: 110558  

Journal: :International Journal of Nutrition and Food Sciences 2021

Smoked fish contributes to the food security of populations through its richness in nutrients and accessibility low-income households. This study aimed characterize smoking activity perception smoked by households city Douala. For this purpose, two surveys were conducted from February May 2021. The first exhaustive, involving 35 processors identified actors, methods used most species three cent...

Journal: :Medycyna Weterynaryjna 2023

Fish and fishery products are considered to be one of the most nutrient-rich dietary products. The nutritional value fish depends on its freshness. greatest role in spoilage is played by microbial decomposition. Smoking methods preservation based action temperature penetration into tissue preservative substances produced burning wood. Almost all microorganisms except some pathogenic bacteria de...

Journal: :Journal of food protection 2005
Tiziana Pepe Michele Trotta Isolina di Marco Paola Cennamo Aniello Anastasio Maria Luisa Cortesi

The identification of fish species in food products is problematic because morphological features of the fish are partially or completely lost during processing. It is important to determine fish origin because of the increasing international seafood trade and because European Community Regulation 104/2000 requires that the products be labeled correctly. Sequence analysis of PCR products from a...

2017
Comoé Koffi Donatien Benie Adjéhi Dadié Nathalie Guessennd Nadège Ahou N’gbesso-Kouadio N’zebo Désiré Kouame David Coulibaly N’golo Solange Aka Etienne Dako Koffi Marcellin Dje Mireille Dosso

Pseudomonas aeruginosa owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed to characterize the virulence potential of P. aeruginosa isolated from various animal products. Se...

Journal: :Euro surveillance : bulletin Europeen sur les maladies transmissibles = European communicable disease bulletin 2009
L A King T Niskanen M Junnikkala E Moilanen M Lindstrom H Korkeala T Korhonen M Popoff C Mazuet H Callon N Pihier F Peloux C Ichai H Quintard P Dellamonica E Cua M Lasfargue F Pierre H de Valk

A family cluster of three cases of type E botulism were identified in south-east France in September 2009. The suspected food source of infection was a vacuum packed hot-smoked whitefish of Canadian origin purchased by the family during a visit to Finland and consumed several weeks later in France on the day prior to symptom onset. No leftover fish was available to confirm this hypothesis. Vacu...

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