Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 26

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

Badania biegłości laboratoriów oceny mleka

100%
Rola J. G.
Roczniki Naukowe Zootechniki. Suplement
|
2000
|
tom 06
2

Badanie bieglosci laboratoriow oceny mleka surowego poprzez porownania miedzylaboratoryjne

100%
Rola J. G.
Medycyna Weterynaryjna
|
2005
|
tom 61
|
nr 06
657-659
3

Badania jakości zdrowotnej mleka surowego

100%
Rola J. G.
Roczniki Naukowe Zootechniki. Suplement
|
2000
|
tom 06
4

Valio T101 - nowy mikrobiologiczny test do wykrywania antybiotykow i sulfonamidow w mleku

63%
Rola J. G., Michalski M. M.
Życie Weterynaryjne
|
1997
|
tom 72
|
nr 04
143-144
5

Determination of alkaline phosphatase activity in goat milk and cheese by fluorimetric method as a verification of efficacy of pasteurisation process

63%
Rola J. G., Sosnowski M.
Bulletin of the Veterinary Institute in Puławy
|
2011
|
tom 55
|
nr 4
The aim of this study was the verification of completeness of pasteurisation by measuring the alkaline phosphatase activity in goat milk products. Enzyme activity was determined by the use of a fluorimetric method. In total, 75 samples of pasteurised milk, two samples of raw milk, and 17 samples of cheese were examined. Fifty-six percent of pasteurised milk samples had an alkaline phosphatase activity at a level below 50 mU‧L⁻¹, 31% - from 50 to 100 mU‧L⁻¹, and 13% above 100 mU‧L⁻¹. Raw milk had an activity that equalled about 21,500 mU‧L⁻¹. Alkaline phosphatase activity of 82% of the cheese samples was below 2 and 18% - above 2 mU‧L⁻¹. The activity of alkaline phosphatase of all tested samples was below the tentative limits of 350 mU‧L⁻¹ for goat milk and 10 mU‧L⁻¹ for cheese, thus the limits had been supported.
6

Alternatywne metody oznaczania aktywności fosfatazy alkalicznej w mleku i serach

63%
Rola J. G., Sosnowski M.
Pamiętnik Puławski
|
2009
|
tom 151
|
nr 1
7

Zastosowanie metody fluorymetrycznej w ocenie skutecznosci pasteryzacji mleka krowiego, koziego i serow

63%
Rola J. G., Sosnowski M.
Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
|
2009
|
tom 03
|
nr 4
8

Przepisy sanitarno-weterynaryjne dotyczace mleka w Unii Europejskiej i w Polsce

63%
Szczawinski J., Rola J. G.
Życie Weterynaryjne
|
2001
|
tom 76
|
nr 09
492-494
9

Ocena testu Valio T101 do wykrywania antybiotykow w mleku

63%
Michalski M. M., Rola J. G.
Przegląd Mleczarski
|
1997
|
nr 04
122-123
10

Mleko i produkty mleczne jako źródło zakażeń pokarmowych u ludzi powodowanych przez Escherichia coli

63%
Rola J. G., Osek J.
Medycyna Weterynaryjna
|
2015
|
tom 71
|
nr 02
Verotoxigenic E. coli (VTEC) can cause various diseases, from non-bloody diarrhoea, through haemorrhagic colitis, to haemolytic uraemic syndrome and thrombotic thrombocytopanic purpura in humans, especially in young children and the elderly. Ruminants, particularly cattle, are the main natural reservoir for VTEC. These animals are asymptomatic carriers and excretors of this pathogen and visually are indistinguishable from uninfected animals. Outbreaks of VTEC infection in humans are associated mainly with the consumption of contaminated food. There is evidence that raw cow milk can be one of these sources of infection. Contamination of milk can occur during the milking process or after pasteurization due to poor hygiene practices. It has also been found that some strains of VTEC can survive during the cheese making process and cheeses manufactured from contaminated milk can be responsible for disease in humans. This review article discusses the problem of food-borne infections caused by milk and milk products contaminated with VTEC.
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Jak wykazać skuteczność pasteryzacji mleka i produktów mlecznych?

51%
Rola J. G., Sosnowski M., Osek J.
Życie Weterynaryjne
|
2012
|
tom 87
|
nr 12
12

Anthelmintic residues in goat and sheep dairy products

51%
Jedziniak P., Olejnik M., Rola J. G., Szprengier-Juszkiewicz T.
Bulletin of the Veterinary Institute in Puławy
|
2015
|
tom 59
|
nr 4
A multiresidue method (LC-MS/MS) for determination of wide range of anthelmintics was developed. The method covered benzimidazoles: albendazole (and metabolites), cambendazole, fenbendazol (and metabolites), flubendazole (and metabolites), mebendazole (and metabolites), oxibendazole, thiabendazole (and metabolites), triclabendazole (and metabolites); macrocyclic lactones: abamectin, doramectin, emamectin, eprinomectin, ivermectin, moxidectin; salicylanilides: closantel, ioxynil, nitroxynil, oxyclosamide, niclosamide, rafoxanid and others: clorsulon, derquantel, imidocarb, monepantel (and metabolites), morantel, praziquantel, and pyrantel. The method was used to examine the potential presence of anthelmintics in goat and sheep milk and dairy products from the Polish market. A total of 120 samples of milk, yoghurt, cottage cheese, cream cheese, and curd were analysed. None of the samples were found positive above CCa (1-10 µg/kg) except for one cottage cheese in which traces of albendazole sulfone were detected (5.2 µg/kg) and confirmed. The results of the study showed negligible anthelmintic residues in the goat and sheep milk and dairy products and confirm their good quality.
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Ocena kompetencji laboratoriów poprzez badania biegłości w zakresie mikrobiologii mleka i produktów mlecznych w latach 2008–2014

51%
Rola J. G., Grudka D., Osek J.
Życie Weterynaryjne
|
2015
|
tom 90
|
nr 06
14

Homogeneity and stability of samples used for proficiency testing in enumeration of coagulase positive Staphylococci

51%
Korpysa-Dzirba W., Rola J. G., Osek J.
Bulletin of the Veterinary Institute in Puławy
|
2012
|
tom 56
|
nr 4
This study describes preparation of test samples composed of freeze-dried strain of S. aureus and powdered milk as a matrix. In the first part of the study, the number of S. aureus cells freeze-dried in skim milk or horse serum were compared at two levels of contamination (10⁴ and 10⁵ cfu g⁻¹). The analysis of the samples was performed three times within a week. The preliminary results showed that the samples composed of S. aureus freeze-dried in horse serum were more stable and homogeneous than those prepared with skim milk. These results were further confirmed after analysing a higher number of such samples. Therefore, this procedure was then chosen for preparation of the samples for proficiency tests (PTs). Homogeneity and stability of these samples were checked according to ISO 13528. The results obtained showed that the samples met the criteria of stability and homogeneity required for PTs and were used in PT for enumeration of S. aureus in powdered milk.
15

Enterotoksyny gronkowcowe oraz ich wykrywanie w mleku i przetworach mlecznych

51%
Korpysa W., Rola J. G., Osek J.
Medycyna Weterynaryjna
|
2005
|
tom 61
|
nr 06
633-636
16

Opornosc cieplna szczepow L.monocytogenes wyizolowanych z mleka

51%
Michalski M. M., Rola J. G., Kwiatek K.
Medycyna Weterynaryjna
|
1994
|
tom 50
|
nr 06
254-256
Thermal resistance of L. monocytogenes strains that had been isolated from raw milk was determined in BHI broth. L. monocytogenes 1 were isolated from collected milk and L. monocytogenes 2 directly from a cow udder. Thtj strains at concentration of approximately lxl(r cell ml'1 were heated at 55°, 60° and 65°C for various periods of time. Decimal reduction times for L. monocytogenes 1 were D55 = 37.45 min, D60 = 2.63 min., Dć5 = 0.24 min. and for L. monocytogenes 2 the data were 9.73, 0.98 and 0.17 respectively. Z-values were 4.79 and 5.56° C, respectively. The reports that L. monocytogenes can survive pasteurization temperature have not been confirmed.
17

Bacillus cereus - istotny czynnik zatruć pokarmowych u ludzi

51%
Czubkowska A., Rola J. G., Osek J.
Medycyna Weterynaryjna
|
2013
|
tom 69
|
nr 07
B. cereus is a Gram-positive, relatively anaerobic, rod-shaped pathogen, which has the ability to produce endospores. This microorganism is widespread in the environment, from which it can pass into raw materials and all food products, including milk. The endospores of the enterotoxigenic strains of B. cereus often occur in dehydrated food, such as milk powder and infant formula. Therefore, the presence of this microorganism in products for infants is controlled. Because of the psychrotrophic properties of many B. cereus strains, the bacteria are able to grow at a cooling temperature and therefore may reduce the stability of milk and dairy products. B. cereus may cause food poisoning by producing enterotoxins. There are two types of poisoning caused by B. cereus: diarrheal and vomiting. The first form of poisoning can be caused by two different toxins: hemolytic enterotoxin HBL and non-hemolityc enterotoxin NHE, produced by bacteria in the small intestine. The vomiting poisoning is caused by food that already contains the emetic toxin: cereulide. In newborns and immunocompromised patients, these bacteria can also cause serious systemic infections unrelated to the gastrointestinal tract. It is difficult to estimate the number of cases of B. cereus infections and to compare these numbers for different countries because keeping such records is not legally required.
18
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Enterotoksyny gronkowcowe. Część II. Europejska metoda skriningowa i jej modyfikacje - przyczyny i efekty

51%
Rola J. G., Korpysa-Dzirba W., Osek J.
Życie Weterynaryjne
|
2012
|
tom 87
|
nr 09
19

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins at different stages of production of raw milk cheeses - preliminary results

51%
Rola J. G., Korpysa-Dzirba W., Osek J.
Bulletin of the Veterinary Institute in Puławy
|
2013
|
tom 57
|
nr 3
The aim of the study was to identify the potential sources of contamination of traditionally made cheeses during their production with Staphylococcus aureus. The samples were collected at nine dairy farms at different points of manufacturing the cheeses. Isolation and enumeration of coagulase positive staphylococci (CPS) on Baird- Parker RPF agar was conducted, and detection of staphylococcal enterotoxins (SEs) was performed using ELISA and ELFA. The genes encoding SEs were identified by PCR. CPS were isolated from 51 samples with the highest level of contamination in mature cheese up to 10⁷ CFU g⁻¹. No SEs were detected in tested samples; however, enterotoxic CPS strains were found.
20
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Enterotoksyny gronkowcowe. Część I. Epidemiologia i znaczenie dla zdrowia publicznego

51%
Korpysa-Dzirba W., Rola J. G., Osek J.
Życie Weterynaryjne
|
2012
|
tom 87
|
nr 08
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.