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Doctoral Thesis
2007
Improving food safety of sprouts and cold-smoked salmon by physical and biological preservation methods
Improving food safety of sprouts and cold-smoked salmon by physical and biological preservation methods
Abstract (English)
The safety of raw, ready-to-eat foods is of paramount importance and is in the focus of the food industry, consumers as well as food scientists. To improve the food safety status of the products, efficient decontamination as an important processing step and/or the use of protective microorganisms as biocontrol agents are promising approaches. In our work we successfully used these approaches for raw sprouts and cold-smoked salmon as examples for RTE foods. Therefore the set goals have been successfully performed and essential scientific knowledge has been contributed. The results have been published and are described in the following in form of the respective abstracts.
Thermal seed treatment to improve the food safety status of sprouts: Alexander Weiss and Walter P. Hammes. 2003. Thermal seed treatment to improve the food safety status of sprouts. (Journal of Applied Botany. 77: 152-155)
Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production:
Weiss Alexander and Hammes, Walter P. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production. (Eur. Food Res. Tech. 211, 187-191)
Characterization of the microbiota of sprouts and their potential for application as protective cultures: Alexander Weiss, Christian Hertel, Silke Grothe, Diep Ha and Walter P. Hammes 2006. Characterization of the microbiota of sprouts and their potential for application as protective cultures. (Applied and Environmental Microbiology. Submitted for publication)
Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon: Weiss Alexander and Hammes, Walter P. 2006. Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon. (Eur. Food Res. Tech. 222, 343-346)
Abstract (German)
Die Lebensmittelmittelsicherheit von rohen, verzehrsfertigen Lebensmitteln ist von überragender Bedeutung was Lebensmittelherstellern, Verbrauchern sowie Lebensmittelwissenschaftlern bewusst ist. Um den Status der Lebensmittelsicherheit zu verbessern, ist die Dekontamination durch Waschen mit heissem Wasser ein wichtiger Prozessschritt; hinzu kann der Einsatz von Schutzkulturen als biologisch wirksames Agends vielversprechendes Verfahren kommen. In unserer Arbeit haben wir diese Strategien erfolgreich bei roh zu verzehrenden Keimlingen und Räucherlachs angewandt. Somit wurden die gesetzten Ziele erfolgreich ausgeführt und wesentliche wissenschaftliche Erkenntnisse beigetragen. Die Ergebnisse sind publiziert und werden nachfolgend in Form der veröffentlichten Zusammenfassungen beschrieben.
Thermische Behandlung von Saaten um den Status der Lebensmittelsicherheit zu verbessern: Alexander Weiss and Walter P. Hammes. 2003. Thermal seed treatment to improve the food safety status of sprouts. (Journal of Applied Botany. 77: 152-155)
Die Wirksamkeit der Hitzebehandlung zur Reduktion von Salmonellen und Escherichia coli O157:H? auf Luzerne-, Mungobohnen- und Rettichsaaten mit Anwendung bei der Erzeugung von Keimlingen: Weiss Alexander and Hammes, Walter P. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production. (Eur. Food Res. Tech. 211, 187-191)
Charakterisierung der Mikroflora von Keimlingen und ihr Potential für die Anwendung als Schutzkultur: Alexander Weiss, Christian Hertel, Silke Grothe, Diep Ha and Walter P. Hammes 2006. Characterization of the microbiota of sprouts and their potential for application as protective cultures. (Applied and Environmental Microbiology. Submitted for publication)
Milchsäurebakterien als Schutzkultur gegen Listeria spp. auf kalt geräuchertem Lachs: Weiss Alexander and Hammes, Walter P. 2006. Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon. (Eur. Food Res. Tech. 222, 343-346)
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Faculty of Natural Sciences
Institute
Institute of Food Science and Biotechnology
Examination date
2007-03-29
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Language
English
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570 Biology
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BibTeX
@phdthesis{Weiss2007,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/5095},
author = {Weiss, Alexander},
title = {Improving food safety of sprouts and cold-smoked salmon by physical and biological preservation methods},
year = {2007},
school = {Universität Hohenheim},
}