The primary source of thermoduric bacteria for contamination of milk and dairy products is raw milk. Contamination sources of raw milk are the surface of udder, milking-, cooling- and storage equipments. Inadequate cleaning and storage of milking equipment may cause formation of biofilm on the...

RTE meat and fish products with a long shelf-life are associated with the high risk of transmission of L. monocytogenes to human. Also, soft and semi-soft cheeses are in focus according to potential contamination with L. monocytogenes bacteria. The aim of the study was to give an overview about the ...

This special issue contains 16 papers on agricultural and agronomical knowledge, such as plant health education, plant nutrition, soil science, food science, food technology, food hygiene, and public health. This issue also contains topic about rural economics education, fish farming, and...

The goal of this study was to evaluate the comparative effect of alcoholic extracts of pomegranate peel powder (POMPEP), potato peel powder (POTPEP) and apple peel powder (APPPEP) on oxidative and microbial stability of chicken meat patties during frozen storage at -18°C for 60 days. The...

The study examined the content of reducing sugars in various varieties of potato, beetroot, turnip and pumpkin most commonly grown in Estonia. This study aimed to determine the varieties of vegetables with the lowest levels of reducing sugars after harvesting and after storage at two different...

This study examined the nitrite and nitrate content in processed meat products in Estonia. The study shows the levels of nitrites and nitrates in meat products and compares the results with data from the previous study periods. All meat products, which needed heat treatment according to the...

Meat is a foodstuff liable to (per)oxidation by different mechanisms including free radical and enzyme-catalyzed processes. Meat oxidation starts with lipids and heme and continues also with proteins. Oxidation that produces different undesirable chemical substances, such as leukotoxin diols,...

Thermophilic Campylobacter spp. are one of the most common cause of acute gastroenteritis in European Union and the illness is frequently associated with the consumption of chicken meat. The aim of the present study is to give an overview about the prevalence, counts and antimicrobial...

Escherichia coli O157:H7 human infections are mostly associated with consumption of raw or undercooked beef and raw milk. Ruminants, especially cattle are the main reservoir of the pathogen. The main aim of the present study was to evaluate the occurrence of E. coli O157:H7 in cattle dairy farm and ...

Cereal quality is estimated by chemical composition and fermentation parameters, but there is need to check for the presence of mycotoxins. Feed cereals are stored dried, with a dry matter of 86% or ensiled in a silo with a dry matter of 55-75%. A high moisture content in cereals is a good...