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Birgit Aasmäe, Piret KalmusANTIMICROBIAL RESISTANCE <strong>OF</strong>ANIMAL PATHOGENS 2006-2009 IN ESTONIA5. Devriese L.A., Hermans K., Baele M., Haesebrouck F. (2009) Staphylococcus pseudintermedius versusStaphylococcus intermedius. Veterinary Microbiology, 133 pp. 206–207.6. EFSA (2010) The community Summary Report on antimicrobial resistance in zoonotic and indicatorbacteria from animals and food in the European Union in 2008. The EFSA Journal, 8(7) pp. 1658.7. Holm B., Petersson U., Mörner A., Bergström K., Franklin A., Greko C. (2002) Antimicrobial resistancein staphylococci from canine pyoderma: a prospective study of first-time and recurrent cases. VeterinaryRecord, 151, pp. 600–605.8. Jensen V.F., Anette M., Hammerum A.M. (2010) DANMAP 2009: Use of antimicrobial agents andoccurrence of antimicrobial resistance in bacteria from food animals, foods and humans in Denmark.ISSN 1600-2032, pp. 67–71.9. Kruse H., Skov G., (2004) NORM/NORM-VET: Usage of Antimicrobial Agents and Occurrence ofAntimicrobial Resistance in Norway. Tromsø/Oslo 2004, pp. 28–33.10. Mevius D.J., Koene M.G.J., Wit B., Pelt W., van Bondt N. (2009) MARAN: Monitoring of antimicrobialresistance and antibiotic usage in animals in the Netherlands in 2008, pp. 55–6111. Perez-Perez F.J., Hanson N.D. (2002) Detection of plasmid-mediated AmpC beta-lactamase genes inclinical isolates by using multiplex PCR. Journal of Clinical Microbiogy 40(6) pp. 2153–2162.12. Sasaki T., Kikuchi K., Tanaka Y., Takahashi N., Kamata S., Hiramatsu K. (2007) Reclassification ofphenotypically identified Staphylococcus intermedius strains. Journal of Clinical Microbiology, 45 pp.2770–2778.13. Schwarz S., Silley P., Shabbir S., Woodword N., van Duijkeren E., Johnson A.P., Gaastra W. (2009) Editorial:Assessing the antimicrobial susceptibilty of bacteria obtained from animals. Veterinary Microbiology, 141pp. 1–4.Research for Rural Development 2012187
VETERINARY MEDICINETHE SURVIVAL <strong>OF</strong> LISTERIA MONOCYTOGENES IN COLD-SMOKED SAUSAGESWITH AND WITHOUT STARTER CULTUREIndulis SiliņšLatvia University of Agriculturee-mail: indulis.sil@inbox.lvAbstractThe survival of inoculated in a cold-smoked sausages Listeria monocytogenes wild strains was studied. The sausageswere prepared with and without starter cultures. The survival limits of L. monocytogenes and lactic acid bacteria(LAB) were determined as colony forming units per gram (cfu g -1 ) depending on water activity (a w) and pH on 0,1 st , 3 rd , 5 th , 7 th , 14 th and 21 st days of maturation. The decreasing water activity conditioned by moisture (weight) lossduring ripening and pH decrease ensured negative polynomial growth rate of inoculated L. monocytogenes - 0.27 lg(cfu g -1 ) each day of ripening time, and - 0.65 lg (cfu g -1 ) on the first 7 days of maturation. A significant Pearson’scorrelation (p
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Volume No. 1Annual 18th Internation
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Research for Rural Development 2012
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ContentsFOOD SCIENCESVETERINARYMEDI
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AGRICULTURAL SCIENCES (CROP SCIENCE
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Mihails Vilcāns, Jūlija Volkova,
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Mihails Vilcāns, Jūlija Volkova,
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Berit TeinEFFECT OF ORGANIC AND CON
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Methane producing bacteria use only
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according to calculations the metha
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CHANGES IN SUGAR CONTENT OF WINTERO
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PERENNIAL GRASSES FOR BIOENERGY PRO
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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COMBUSTION ABILITY OF ENERGY CROP P
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COMBUSTION ABILITY OF ENERGY CROP P
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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INFLUENCE OF SOIL MODIFICATION ON C
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INCIDENCE OF POSTHARVEST ROT OF CRA
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INCIDENCE OF POSTHARVEST ROT OF CRA
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PERSPECTIVES ON TRUFFLE CULTIVATION
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FACTORS AFFECTING GOAT MILK YIELDAN
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MILK UREA CONTENT AS INDICATOR FEED
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REHYDRATION KINETICS OF DRIED LATVI
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FOOD SCIENCESPreliminary RESULTS of
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PRELIMINARY RESULTS OF 1-METHYLCYCL
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FOOD SCIENCESSensory PROPERTIES and
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SENSORY PROPERTIES AND CHEMICAL COM
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THE SUITABILITY OF DIFFERENT ROWANB
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CHEMICAL COMPOSITION OF NEW TYPE AG
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FOOD SCIENCESINFLUENCE OF GENOTYPE
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INFLUENCE OF GENOTYPE AND HARVEST T
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ROOT VEGETABLES FROM LATVIA:QUANTIT
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ROOT VEGETABLES FROM LATVIA:QUANTIT
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Page 145 and 146: RHEOLOGICAL PROPERTIES OF TRITICALE
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Page 153 and 154: CONSUMERS’ ATTITUDE TOWARDS AVAIL
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Page 157 and 158: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 159 and 160: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 161 and 162: FOOD SCIENCESTHE INFLUENCE OF DIFFE
Page 163 and 164: THE INFLUENCE OF DIFFERENT SELENIUM
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Page 167 and 168: INVESTIGATIONS INTO THE ENHANCEMENT
Page 173 and 174: INFLUENCE OF PACKAGING CONDITIONSON
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Page 177 and 178: FOOD SCIENCESFATTY ACID COMPOSITION
Page 179 and 180: FATTY ACID COMPOSITION OF THE MEAT
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Page 183 and 184: ANTIMICROBIAL RESISTANCE OFANIMAL P
Page 185 and 186: ANTIMICROBIAL RESISTANCE OFANIMAL P
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Page 191 and 192: THE SURVIVAL OF LISTERIA MONOCYTOGE
Page 197 and 198: VETERINARY MEDICINEMicrobiological
Page 199 and 200: MICROBIOLOGICAL QUALITY OF COWS’
Page 205 and 206: PORCINE CIRCOVIRUS-2 IMPACT ON THEM
Page 213 and 214: AORTIC LUMEN DIAMETER AND BLOODPRES
Page 219 and 220: PHYSICAL MODEL OF TRACTOR IMPLEMENT
Page 225 and 226: SOLID FUEL BOILER AUTOMATION FOR BR
Page 231 and 232: INVESTMENT COSTS OPTIMIZATION OFMUL
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EDUCATIONAL SCIENCESCHILDREN WITH S
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CHILDREN WITH SPECIAL NEEDS FAMILY
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