Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Shrimp quality and safety management along the supply chain in Benin
    Dabade, D.S. - \ 2015
    Wageningen University. Promotor(en): Marcel Zwietering; D.J. Hounhouigan, co-promotor(en): Heidy den Besten. - Wageningen : Wageningen University - ISBN 9789462574205 - 158
    garnalen - penaeus - penaeus monodon - voedselkwaliteit - voedselveiligheid - bacteriëntelling - kwaliteitscontroles - kwaliteitszorg - benin - microbiologie - risicobeheersing - risicoanalyse - kwantitatieve methoden - shrimps - penaeus - penaeus monodon - food quality - food safety - bacterial counting - quality controls - quality management - benin - microbiology - risk management - risk analysis - quantitative methods


    This thesis focuses on quality and safety management of tropical shrimp (Penaeus spp.) using Benin (West Africa) as an example of a shrimp exporting country. The entire supply chain, from fishing areas (brackish waters) to shrimp processing plants, was investigated. The steps of the chain prior to shrimp processing at the freezer plants were critical for shrimp quality and safety because of prevailing temperature abuse and inappropriate hygienic conditions. Combining culture-dependent (plate counts) and culture independent (DGGE, clone libraries analysis) approaches, it was found that bacterial concentration in shrimps was higher than that of their surrounding water and sediment. Conversely, bacterial diversity was higher in water or sediment than in shrimps. At species level, distinct bacterial communities were associated with sediment, water or shrimp samples. Spoilage evaluation of shrimps showed that during storage at 0ºC, Pseudomonas spp. were dominant, whereas at 7ºC and 28ºC, H2S-producing bacteria were the dominant group of microorganisms. An empirical model predicting shrimp shelf-life as a function of constant storage temperature was developed. Isolates producing strong off-odor were identified by 16S rRNA sequencing as mainly lactic acid bacteria (LAB) and Enterobacteriaceae at 28ºC or 7ºC and Pseudomonas spp. and LAB (Carnobacterium maltaromaticum) at 0ºC. The fastest growing isolates namely, Pseudomonas psychrophila and C. maltaromaticum were selected for their spoilage activity and for modeling studies. P. psychrophila had a higher growth rate and a higher spoilage activity at 0 to 15ºC, while at 28ºC, C. maltaromaticum had a higher growth rate. Models predicting the growth of pseudomonads in shrimps as a function of temperature were constructed. These models were validated under dynamic storage temperatures simulating actual temperature fluctuation in the supply chain. Using different risk classification approaches, the main foodborne pathogen risks identified were Vibrio parahaemolyticus and Salmonella. The management of the risks posed by the main pathogens was addressed using different scenarios to meet the set food safety objectives. Based on quantitative and ecological studies, this thesis developed tools that can be used in decision-making regarding tropical shrimp quality and safety management.

    Overleving van Coxiella burnetii in geitenmest : eindrapportage
    Roest, H.I.J. ; Dinkla, A. ; Rotterdam, B. van; Bruin, A. de; Dercksen, D. ; Vellema, P. - \ 2011
    [S.l.] : S.n. (Rapport 11/CVI0212) - 23
    geitenhouderij - dierlijke meststoffen - stalmest - huisvesting op dik strooisel - coxiella burnetii - kwantitatieve analyse - temperatuur - bacteriëntelling - geitenziekten - q-koorts - goat keeping - animal manures - farmyard manure - deep litter housing - coxiella burnetii - quantitative analysis - temperature - bacterial counting - goat diseases - q fever
    De afname van het aantal bacteriën in geitenmest is bestudeerd onder omstandigheden, zoals die zich in opgeslagen geitenmest voordoen. De afname van het aantal bacteriën bij verschillende temperaturen wordt weergegeven door middel van de decimale reductietijd (DRT of Dwaarde). De DRT is de tijd die nodig is om het aantal bacteriën met een factor 10 te laten afnemen bij een bepaalde temperatuur. In dit onderzoek is de DRT voor C. burnetii in geitenpotstalmest bij verschillende temperaturen bepaald.
    EU-project Automatisch Melken (3); melkkwaliteit & hygiene
    Vorst, Y. van der; Koning, K. de - \ 2002
    Praktijkkompas. Rundvee 16 (2002)3. - ISSN 1570-8586 - p. 18 - 19.
    melken - machinaal melken - automatisering - robots - melkkwaliteit - melkveehouderij - melk - kwaliteit - melkhygiëne - kiemgetal - bacteriëntelling - zuurgraad - ph - melkvet - melkveebedrijven - onderzoeksprojecten - celgetal - milking - machine milking - automation - robots - milk quality - dairy farming - milk - quality - milk hygiene - bacterial count - bacterial counting - acidity - ph - milk fat - dairy farms - research projects - somatic cell count
    Ditmaal is dat de melkkwaliteit. De kwaliteit is goed te noemen, maar de zuurtegraad van het melkvet is een punt van aandacht.
    Kiemgetal nog steeds erg variabel
    Vorst, Y. van der; Wemmenhove, H. - \ 2001
    Rundvee praktijkonderzoek 14 (2001)3. - ISSN 1569-805X - p. 10 - 12.
    kiemgetal - melk - melkkwaliteit - bacteriëntelling - melkveehouderij - melk testen - bacterial count - milk - milk quality - bacterial counting - dairy farming - milk testing
    Het gemiddelde kiemgetal lag in 1999 op de meeste melkveehouderijbedrijven onder de 10 (<10.000 kiemen/ ml). Dit is goed.
    Coli-achtigen en E. coli in koe, melk en boerenkaas
    Slaghuis, B. ; Jongeneelen, N. ; Groot Beumer, E. - \ 2001
    Rundvee praktijkonderzoek 14 (2001)1. - ISSN 1569-805X - p. 32 - 33.
    escherichia coli - coliformbacteriën - coligetal - bacteriën - kazen - kaasbereiding - kaaskwaliteit - kaasmelk - melk - testen - melk testen - kwaliteit - bacteriëntelling - escherichia coli - coliform bacteria - coliform count - bacteria - cheeses - cheesemaking - cheese quality - cheese milk - milk - testing - milk testing - quality - bacterial counting
    Deze bacteriën zijn niet gewenst in boerenkaas, omdat ze o.a. smaakafwijkingen kunnen veroorzaken. E. coli kan bovendien ziekte veroorzaken.
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