S Notermans
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Explore the profile of S Notermans including associated specialties, affiliations and a list of published articles.
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Articles
118
Citations
861
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Recent Articles
1.
Houtsma P, Heuvelink A, Dufrenne J, Notermans S
J Food Prot
. 2019 May;
57(4):327-330.
PMID: 31113125
The effect of sodium lactate and sodium lactate combined with sodium chloride (NaCl) on toxin production by proteolytic strains of Clostridium botulinum was determined in peptone-yeast extract medium, pH 6.1....
2.
Notermans S, Dufrenne J, Lund B
J Food Prot
. 2019 Apr;
53(12):1020-1024.
PMID: 31018272
Control of the botulism risk in refrigerated, processed foods with extended durability (REPFED) which do not contain intrinsic safety factor(s) has been analyzed. There are insufficient data on the heat...
3.
Notermans S, Dufrenne J, Gerrits J
J Food Prot
. 2019 Apr;
52(10):733-736.
PMID: 31003340
Clostridium botulinum was not found (<l/100g) in fresh commercial mushrooms produced in the Netherlands. The log mean number of anaerobic spores in mushrooms was 3.19/g. In casing soil of mushroom...
4.
Schonwalder H, Haaijman J, Holbrook R, intVELD J, Notermans S, Schaffers I, et al.
J Food Prot
. 2019 Apr;
51(9):680-684.
PMID: 30991559
Three ELISA's for the detection of staphylococcal enterotoxin A (SEA) were evaluated by a collaborative test in five laboratories for possible use in quality control laboratories. Two ELISA's gave quantitative...
5.
A Rapid and Reliable Method for the Detection of Molds in Foods: Using the Latex Agglutination Assay
Kamphuis H, Notermans S, Veeneman G, VAN Boom J, Rombouts F
J Food Prot
. 2019 Apr;
52(4):244-247.
PMID: 30991524
An agglutination test by using latex beads (0.8 μm diameter) coated with IgG from the antibodies against extra-cellular polysaccharide of Penicillium digitatum has been developed. As low as 5 to...
6.
Notermans S, Heuvelman C, VAN Egmond H, Paulsch W, Besling J
J Food Prot
. 2019 Apr;
49(10):786-791.
PMID: 30959598
Evaluation of the enzyme-linked immunosorbent assay (ELISA) for detecting a mold-specific, heat-stable and water-soluble antigen demonstrated the potential of the method for detecting molds in food products. The mold antigen,...
7.
Notermans S, Dufrenne J, Keybets M
J Food Prot
. 2019 Apr;
48(10):851-855.
PMID: 30939694
Storage at temperatures below 4°C prevents growth and toxin production by Clostridium botulinum in vacuum-packed, cooked potatoes. The use of preservatives as an additional, built-in safety factor has been investigated....
8.
Notermans S, Boot R, Tips P, DE Nooij M
J Food Prot
. 2019 Mar;
46(3):238-241.
PMID: 30913662
ELISA (enzyme-linked immunosorbent assay) was employed to demonstrate staphylococcal enterotoxins A, B, C and E (SEA, SEB, SEC and SEE) in minced meat (50% beef/50% pork). For unheated minced meat,...
9.
Oosterom J, Notermans S, Karman H, Engels G
J Food Prot
. 2019 Mar;
46(4):339-344.
PMID: 30913588
Investigations of two chicken processing plants in The Netherlands have shown that large contamination with Campylobacter jejuni can exist on birds, equipment, hands of processing-line workers and in air samples...
10.
Notermans S, Dufrenne J, Keijbets M
J Food Prot
. 2019 Mar;
44(8):572-575.
PMID: 30836531
The potential risk of toxin production by Clostridium botulinum in vacuum-packed and subsequently cooked potatoes (95 C for 40 min) was determined. Spores of both proteolytic and non-proteolytic C. botulinum...