Elisabeth Borch

TL;DR: It is concluded that a multivariate approach based on spectra of chemical compounds, may be helpful in order to analyse spoilage, at least for spoilage caused by lactic acid bacteria.

TL;DR: Data on the prevalence of various pathogenic bacteria in pigs, their growth and survival characteristics and ability to become established on the slaughter line are presented and these organisms are useful as indicators for the success of GMP rules.

TL;DR: Important safety issues in meat production, such as insufficient cleaning and disinfection (including the stable/lairage, processing environment, carcass decontamination and chilling, and cross contamination are discussed.

TL;DR: The volatile compounds identified belonged to several chemical families, viz. aliphatic and aromatic hydrocarbons, aldehydes, ketones, alcohols, phenols, carboxylic acids, esters, nitrogen compounds, sulphur compounds, chloride compounds, terpenes and furans

TL;DR: Membrane permeabilization, caused by pulsed electric field (PEF) processing of microbial cells, was investigated by measurement of propidium iodide (PI) uptake with flow cytometry and results suggest that E. coli and L. innocua cells, which took upPI, lost their ability to multiply, whereas cells of S. cerevisiae, which also took up PI, were not necessarily lethally permeabilized.