| 1. |
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| 2. |
- Andersson, Annika, et al.
(författare)
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Comparison between automatic ribotyping and random amplified polymorphic DNA analysis of Bacillus cereus isolates from the dairy industry
- 1998
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Ingår i: International journal of food microbiology. - 0346-718X. ; 47:1-2, s. 147-51
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Tidskriftsartikel (refereegranskat)abstract
- Discrimination by automatic ribotyping and random amplified polymorphic DNA PCR, RAPD, was compared for 40 different B. cereus dairy isolates, 4 different B. mycoides isolates and 6 culture collection strains. RAPD-PCR has previously shown to be useful for tracing contamination routes of B. cereus to milk. Automatic ribotyping using EcoRI and PvuII separated the B. cereus and B. mycoides isolates/strains into 36 different ribotypes. RAPD-typing with primer 1 (5?-CCGAGTCCA-3?) and primer 2 (5?-CCGGCGGCG-3?) generated 40 different RAPD-profiles. However, 17 isolates clustered into 8 groups, irrespective of the primer and restriction enzyme used and in all but one case, the isolates with the same pattern were isolated from the same dairy. To conclude RAPD-typing was only slightly more discriminatory than automatic ribotyping and therefore automatic ribotyping proved to be a useful, standardized and quick method to discriminate between B. cereus strains. As the two methods are based on completely different genetic properties, one of the methods can be used to confirm the results from the other method, when identity among isolates needs to be verified.
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| 3. |
- Andersson, Annika, et al.
(författare)
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The adhesion of Bacillus cereus spores to epithelial cells might be an additional virulence mechanism
- 1998
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Ingår i: International Journal of Food Microbiology. - 0168-1605 .- 1879-3460. ; 39:1-2, s. 93-9
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Tidskriftsartikel (refereegranskat)abstract
- Four out of ten Bacillus cereus strains produced spores able to adhere to monolayers of Caco-2 cells (human epithelial cells). One of these strains has been involved in an outbreak of food poisoning where the symptoms were more severe and persisted for longer than a normal B. cereus food poisoning. The hydrophobicity of the spores is a contributing factor for the adhesion to occur. The spores are able to germinate in an environment similar to that of the small intestine and then the vegetative cells can produce the enterotoxin directly at the target place. A concentrated and active form of the enterotoxin will be taken up by the epithelial cells in the small intestine. Spore adhesion could be an important virulence factor for some B. cereus strains.
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| 4. |
- Andersson, Annika, et al.
(författare)
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What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?
- 1995
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Ingår i: International Journal of Food Microbiology. - 0346-718X. ; 28:2, s. 14-55
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Tidskriftsartikel (refereegranskat)abstract
- Spore-forming Bacillus cereus and Clostridium perfringens bacteria are special problems for the dairy and meat industry, respectively. Proper cleaning and disinfection with hypochlorite is essential to avoid high numbers of these bacteria in food products. It is impossible for B. cereus and C. perfringens to cause food poisoning with cooking and rapid cooling, and proper reheating. It is also important to note that the generation time for C. perfringens can be as short as 8 min under optimal conditions, so temperatures between 10 and 47 °C in any meat product must be restricted. B. cereus food poisoning through milk and milk products can be avoided with a low number of spores in the products and proper cooling.
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| 5. |
- Andersson, Karin, et al.
(författare)
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Life cycle assessment (LCA) of food products and production systems
- 1994
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053 .- 0346-718X. ; 5:5, s. 134-138
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Tidskriftsartikel (refereegranskat)abstract
- In the late 1980s the demands for a more ecological life style and sustainability set off intense research for methods to analyse and assess the environmental impact of products and systems. The methodology crystallizing from this research is called life cycle assessment (LCA). This paper presents the concept, methodology, applications and present status of LCA. LCA as applied to food production systems is discussed in terms of needs, special demands on methodology, the studies that have been performed and ongoing activities. © 1994.
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| 6. |
- Andersson, Karin, et al.
(författare)
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Life cycle assessment of bread produced on different scales
- 1999
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Ingår i: The International Journal of Life Cycle Assessment. - 0948-3349 .- 1614-7502 .- 0346-718X. ; 4:1, s. 25-40
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Tidskriftsartikel (refereegranskat)abstract
- A case study of white bread has been carried out with the purpose of comparing different scales of production and their potential environmental effects. The scales compared are: home baking, a local bakery and two industrial bakeries with distribution areas of different sizes. Data from the three bakeries and their suppliers have been collected. The systems investigated include agricultural production, milling, baking, packaging, transportation, consumption and waste management. Energy use and emissions have been quantified and the potential contributions to global warming, acidification, eutrophication and photo-oxidant formation have been assessed. The large industrial bakery uses more primary energy and contributes more to global warming, acidification and eutrophication than the other three systems. The home baking system shows a relatively high energy requirement; otherwise, the differences between home baking, the local bakery and the small industrial bakery are too small to be significant.
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| 7. |
- Andersson, Karin, et al.
(författare)
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Screening life cycle assessment (LCA) of tomato ketchup : A case study
- 1998
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Ingår i: Journal of Cleaner Production. - 0959-6526 .- 1879-1786. ; 6:3-4, s. 277-88
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Tidskriftsartikel (refereegranskat)abstract
- A screening life cycle assessment (LCA) of tomato ketchup has been carried out. The purpose was to identify 'hot-spots', that is parts of the life-cycle that are important to the total environmental impact. The system investigated includes agricultural production, industrial refining, packaging, transportation, consumption and waste management. Energy use and emissions were quantified and some of the potential environmental effects assessed. Packaging and food processing were found to be hot-spots for many, but not all, of the impact categories investigated. For primary energy use, the storage time in a refrigerator (household phase) was found to be a critical parameter. © 1998 Elsevier Science Ltd. All rights reserved.
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| 8. |
- Andersson, Karin, et al.
(författare)
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The feasibility of including sustainability in LCA for product development
- 1998
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Ingår i: Journal of Cleaner Production. - 0959-6526 .- 1879-1786. ; 6:3-4, s. 289-98
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Tidskriftsartikel (refereegranskat)abstract
- The feasibility of combining the concept of sustainability principles and the methodology of Life Cycle Assessment (LCA) is examined. The goal is to achieve an operational tool that incorporates sustainability in product development and strategic planning. While the method outlined has the structure of LCA, it emphasises aspects and parameters often omitted from traditional LCA. The analysis and results can be either qualitative or semi-quantitative. Although a qualitative analysis is less time consuming, it can still highlight the important issues. Qualitative information, which is easily lost in a quantitative analysis, can be emphasised. One of the conclusions is that the method is well suited for screening analysis. © 1998 Elsevier Science Ltd. All rights reserved.
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| 9. |
- Lundin, Leif, et al.
(författare)
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Influence of locust bean gum on the rheological behaviour and microstructure of K - ?-carrageenan
- 1998
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Ingår i: Carbohydrates polymer. - 0346-718X. ; 28:2, s. 91-9
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Tidskriftsartikel (refereegranskat)abstract
- Mixtures of ?-carrageenan-locust bean gum (LBG) were analysed by transmission electron microscopy and dynamic viscoelastic measurements. The effect of two different mannose:galactose (M:G) ratios of LBG on the rheology and microstructure of ?-carrageenan in KCl was studied. The rheological differences observed in the mixed gel as LBGs were added were found to be dependent on M:G ratio, salt concentration and LBG content. Monolayers of dilute samples of ?-carrageenan mixed with LBGs in varying ratios in 0.10 M KCl were visualised by low-angle rotary metal shadowing for transmission electron microscopy. The results obtained showed that LBG hindered the self-association of ?-carrageenan, and that the effect was enhanced at a higher M:G ratio and as the LBG contents were increased. Small deformation viscoelastic measurements were performed on ?-carrageenan-LBG mixtures in 0.050 and 0.10 M KCl at constant temperatures of 38 and 48°C, respectively. Increased rheological stability was observed for mixtures containing a relatively high LBG content. Mixtures with a relatively low LBG content showed a maximum in storage modulus and an increase in phase angle. The stabilising effect of LBG on the rheology of the blends was more effective for the LBG with high M:G and as the LBG content was increased.
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| 10. |
- Lundin, Leif, et al.
(författare)
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Multivariate analysis of the influence of locust bean gum, ?s-casein, and ?-casein on viscoelastic properties of Na-?-carrageenan gels
- 1998
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Ingår i: Food hydrocolloids. - 0346-718X. ; 12:2, s. 175-87
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Tidskriftsartikel (refereegranskat)abstract
- The viscoelastic effects of ?s-casein, ?-casein and locust bean gums with two different mannose to galactose ratios on Na-?-carrageenan gels in 0.25 M NaCl are studied using multivariate methods. Partial least square regression shows that it is possible to obtain a relation between the storage modulus (G?) and the concentration of the polymers in the mixture. Evaluation of the models obtained during the course of gelation, storage and melting shows that the G? of the ?-carrageenan system is predominantly influenced by locust bean gum with a high mannose to galactose ratio. Significant co-operative concentration effects are observed for ?-carrageenan in combination with the locust bean gums. No co-operative concentration effects are observed between the caseins and the locust bean gums, which suggests that the effects of these can be evaluated separately. ?s-Casein influences the G? in the initial state of gelation, whilst ?-casein shows effects after gel formation.
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