Zoekresultaten - 4 results

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.

B Source: Int J Food Microbiol, Volume 334 (2020) Keywords: Animals Botulinum Toxins Clostridium botulinum Cold Temperature Colony Count, Microbial cooking Food Handling Food Preservatives Pork Meat Sodium ...

All in one method for the analysis of multiclass food additives using UHPLC-MS/MS

matrices. Seventy-six additives from four different technological classes (food colors, sweeteners, preservatives and antioxidants) are covered by the method with two thirds of these compounds not authorized ...

Human urine contamination with environmental pollutants: simultaneous determination using UPLC-MS/MS

derivatives UPLC-MS/MS Abstract: Paraben derivatives are widely used as an antifungal, antimicrobial preservative in cosmetic products, pharmaceuticals, and food. These molecules are called endocrine disruptors ...

Very Long Persistence of Botulinum Toxin B in a Patient’s Serum

method. Botulinum toxin was still detected in the serum up to 29 days after food consumption while it was not detected anymore in the faeces. Conclusion: The described case highlights i) prolonged presence ...

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