Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Türe, HasanInstitution Author: search.filters.institutionAuthor.Korel, Figen

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  • Conference Object
    Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices
    (Technical Research Center of Finland, 2008) Güldaş, Metin; Ursu, Roxana; Lagouri, Vasiliki; Kısıkkaya, N. Aslı; Uyar, M. Fatih; Mokorel, Primoz; Türe, Hasan; Lee, Solmaz; Korel, Figen; Karpiskova, Renata
    Testing foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation of microbes in the presence of different energy sources, → Analysis of their macromolecular composition and their metabolic byproducts, → Use of specific immunological reagents for bacterial classification and identification.