Endotoxin residues in food : a review
| dc.contributor.author | Venter, P. | |
| dc.contributor.other | Central University of Technology Free State Bloemfontein | |
| dc.date.accessioned | 2015-09-02T10:32:30Z | |
| dc.date.available | 2015-09-02T10:32:30Z | |
| dc.date.issued | 2010 | |
| dc.date.issued | 2010 | |
| dc.description | Published Article | en_US |
| dc.description.abstract | The initial section of this manuscript focus on the ultra-structure of a unique class of heat stable cell-bound lipopolysaccharides (endotoxin) produced by Gram-negative bacteria. Subsequently, this paper summarises literature on the human body's response when challenged with endotoxins present in food and further explores the influence of food manufacturing and storage practices on endotoxin production and release by bacteria commonly isolated from food. Finally, this paper presents a brief description on the methods applied by the food industry to quantify endotoxins. | en_US |
| dc.format.extent | 3 418 441 bytes, 1 file | |
| dc.format.mimetype | Application/PDF | |
| dc.identifier.issn | 1684498X | |
| dc.identifier.uri | http://hdl.handle.net/11462/348 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein | |
| dc.relation.ispartofseries | Interim : Interdisciplinary Journal;Vol 9, Issue 1 | |
| dc.rights.holder | Central University of Technology Free State Bloemfontein | |
| dc.subject | Lipopolysaccharide | en_US |
| dc.subject | Endotoxin | en_US |
| dc.subject | Food processing | en_US |
| dc.title | Endotoxin residues in food : a review | en_US |
| dc.type | Article | en_US |