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Biomedical subjects

L Steinhauser

Publications and source records attributed to L Steinhauser.

5 recordsLinked to original sources
PubMed1991

[The effects of some technologies on survival of Campylobacter jejuni in food of animal origin].

The effects of some technologies (cooling, freezing, salting, packaging, fermentation, cold smoking, heat treatment) on the survival of Campylobacter jejuni were investigated. The different technological procedures can be considered as barriers influencing to a certain degree the survival of C. jejuni. The low value aw on the surface of chilled meat and oxygen presence reduce the occurrence of C. jejuni, but the low storage temperature prolongs the survival of C. jejuni to two days. In chilled poultry the high relative water content is combined with the low temperature and C. jejuni is able to survive even for five days. In the freezing process the low temperature has only partial effects on C. jejuni devitalization; C. jejuni can survive in this case for two to eight weeks. The survival of C. jejuni is prolonged considerably by packaging: six to seven days in polyethylene sheet, 10 days in vacuum packing and 10 to 13 days in gas packing (80% N2 and 20% CO2). NaCl can partly devitalize C. jejuni, and in comminuted meant it survives for five to seven days. In the non-precooked meat products (TNMV) and with the minimally fortnight time of ripening a number of barriers play their role which are destroying C. jejuni (aw, pH, antagonistic microflora). Due to these barriers C. jejuni was isolated in these products maximally for seven days. In this type of products with short durability (two to three days) the action of barriers is limited, that means C. jejuni could be demonstrated for two to six days.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1983

[Determination of sodium chloride in preserving brines using ion selective electrodes].

The determination of sodium chloride content in salt brines is important for many reasons, including that of influencing the organoleptic properties of final products already prior to production. The method of determination by direct potentiometry is rapid, simple, requires no chemicals and has sufficient accuracy for use in producers' laboratories. The comparison of both methods of sodium chloride determination--direct potentiometry and direct titration without previous adjustment of samples--showed that titration gave higher sodium chloride levels (by 2.5 g per litre, i. e. 2.15%) than did ISE determination. For current laboratory examinations and for sodium chloride determination in meat plants, this difference is almost negligible. However, if sodium chloride is to be determined by the so called conclusive method, the measurement cannot be performed without previous mineralization of samples and without the use of buffer to damp down the effect of interfering ions.

Food Preservatives↗
PubMed1979

[Microbiology of various liver products].

The proportions of mesophilic, thermophilic and psychrophilic microorganisms were investigated in the total number of microbes and aerobic sporogenic microorganisms in delicatessen liver sausages and liver cheeses. At the same time the content of ammonia and the pH of the products were determined. The largest part of the microflora comprised mesophilic microorganisms, 10 to 25% of which belonged to the sporogenic microflora. The incidence of staphylococci, enterococci and coliform microorganisms was also studied. The total number of microbes contributed to the ammonia content in the products, however, no intercorrelation was statistically proved. In the case of pH no relationship between its value and the number or kind of investigated microorganisms was found. All the indicators were followed in the raw material, in the finished products after heat processing and in products stored at refridgerator and room temperatures for one week.

Ammonia↗