Atlas of foodborne infections
transmitted by contaminated food and water

Atlas of Patogens Contents Information sources Glossary Administration

MICROBE V.

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Occurrence:


Category:
Moulds


Foodborne Disease:
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FUTURE INCIDENCE OF DISEASE CAUSED BY MOULDS

gastroenteritis - unsuitable for sale (nevhodné k prodeji)


Description:
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Mould growth in cheese and onion quiche (fig.1). The upper surface of quiche is dry with a low water activity level. Microbial spoilage is almost invariably by mould. Growth is restricted. It is more rapid on the moist interior filling after removal a slice for sale. Initiation of mould growth on flans is usually a consequence of a high storage temperature or of a fluctuating storage temperature causing moisture to condense on the upper surface.

Plíse? na sýrovo-cibulovém kolá?i (obr.1). Vrchní vrstva klá?e je suchá s nízkou vodní aktivitou. Mikrobiologické zka?ení je tém?? v?dy zap?í?in?no plísn?mi. R?st se zvyšuje ve vnit?ní vlhké náplni po odkrojení kousku na prodej. Po?átek r?stu plísní na kolá?ích je v?tšinou následkem vysokých teplot nebo kolísáním teplot p?i skladování, co? zp?sobuje kondenzaci vlhkosti na povrchu.

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