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Pathogenic microorganisms survival

Table 19.1 Sources of pathogenic microorganisms on fresh produce and conditions that influence their survival and growth (based on Beuchat, 1996)... Table 19.1 Sources of pathogenic microorganisms on fresh produce and conditions that influence their survival and growth (based on Beuchat, 1996)...
R Aly, HI Maibach, HR Shinefield, WG Strauss. Survival of pathogenic microorganisms on human skin. J Invest Dermatol 58(4) 205-210, 1972. [Pg.273]

With sterilised products, only chemical deterioration limits the shelf-life as microorganisms are not involved. With spore-containing products the germination of spores must be inhibited. With pasteurised products, refrigeration must be adequate or spoilage will be rapid it is possible that psychrotrophic pathogens that survive pasteurisation or are added by post-... [Pg.124]

Microorganisms are more readily phagocytosed when coated with antibody (opsonized). This is due to the presence on the white blood cells of receptors for the Fc fragment ofIgM and IgG (discussed in Chapter 14). Avoidance of opsonization will clearly enhance the chances of survival of a particular pathogen. A substance called... [Pg.80]

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Microorganisms survival

Pathogenic microorganisms

Survival

Survive

Surviving

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