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Résultats de la recherche - 4 results
Microbiological safety of aged meat.
prevented by ensuring a meat surface temperature of-0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5 m/s for up to 35 days. The main meat spoilage bacteria include spp, spp. ...
Gram-negative central line-associated bloodstream infection incidence peak during the summer: a national seasonality cohort study.
examined the associations between CLABSI pathogens and ambient temperature and relative humidity. The study population included 104 hospital sites comprising 11,239 CLABSI. Regression analysis identified ...
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
Publication Type: Peer reviewed scientific article Authors: E. Vossen; L. Dewulf; G. Van Royen; Inge Van Damme; L. De Zutter; I. Fraeye; S. De Smet Source: Meat Science, Volume 183 (2022) Health Topics: Food consumption and food safety Consommation et sé ...
Exploiting the Advantages of Molecular Tools for the Monitoring of Fungal Indoor Air Contamination: First Detection of in Indoor Air of Air-Conditioned Offices.
contaminants suspected to be part of this fraction, is an interesting case study. Known to be pathogenic, this black yeast grows in humid environments such as air-conditioning systems, where it has been ...