Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Antibacterial_activity> ?p ?o }
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- Antibacterial_activity abstract "The shelf life of a product can be extended either by adding artificial preservatives or by taking hygienic measures during the manufacturing process. As the consumer trend today is towards preservative-free foods with a long shelf-life, industry is being forced to rethink its manufacturing methods. Instead of adding preservative agents, increased hygienic precautions can be taken during production. A clean and hygienic manufacturing environment is an essential prerequisite in order to keep contamination-related reject rates low. The utilization of surfaces in the manufacturing environment with antibacterial properties can significantly reduce contamination risks.The determination of the antibacterial activity (microbicidy) of surfaces is described in the following norms: ISO 22196 and JIS Z 2801. The Japanese norm JIS Z 2801 was published in 2000 and published again in 2007 as the internationally valid norm ISO 22196. Therefore, ISO 22196 and JIS Z 2801 are identical.In the test, both a surface system coated with sporicide and an identical surface system without an antibacterial coating are charged with selected microorganisms. A once-only assessment of the reduction factor is carried out after 24 hours by determining colony counts on the reference surface and on the antibacterial surface.".
- Antibacterial_activity wikiPageExternalLink www.ipa-csm.com.
- Antibacterial_activity wikiPageExternalLink www.tested-device.com.
- Antibacterial_activity wikiPageID "29997288".
- Antibacterial_activity wikiPageLength "1806".
- Antibacterial_activity wikiPageOutDegree "12".
- Antibacterial_activity wikiPageRevisionID "514318129".
- Antibacterial_activity wikiPageWikiLink Antibacterial_activity.
- Antibacterial_activity wikiPageWikiLink Antibiotics.
- Antibacterial_activity wikiPageWikiLink Category:Food_safety.
- Antibacterial_activity wikiPageWikiLink Consumer_trend.
- Antibacterial_activity wikiPageWikiLink Contamination.
- Antibacterial_activity wikiPageWikiLink Hygiene.
- Antibacterial_activity wikiPageWikiLink Manufacturing.
- Antibacterial_activity wikiPageWikiLink Microorganism.
- Antibacterial_activity wikiPageWikiLink Preservative.
- Antibacterial_activity wikiPageWikiLink Reduction_factor.
- Antibacterial_activity wikiPageWikiLink Shelf_life.
- Antibacterial_activity wikiPageWikiLink Sporicide.
- Antibacterial_activity wikiPageWikiLinkText "Antibacterial activity".
- Antibacterial_activity wikiPageWikiLinkText "antibacterial activity".
- Antibacterial_activity wikiPageWikiLinkText "antibacterial properties".
- Antibacterial_activity subject Category:Food_safety.
- Antibacterial_activity comment "The shelf life of a product can be extended either by adding artificial preservatives or by taking hygienic measures during the manufacturing process. As the consumer trend today is towards preservative-free foods with a long shelf-life, industry is being forced to rethink its manufacturing methods. Instead of adding preservative agents, increased hygienic precautions can be taken during production.".
- Antibacterial_activity label "Antibacterial activity".
- Antibacterial_activity sameAs Q4774530.
- Antibacterial_activity sameAs m.0fqr7l4.
- Antibacterial_activity sameAs Q4774530.
- Antibacterial_activity wasDerivedFrom Antibacterial_activity?oldid=514318129.
- Antibacterial_activity isPrimaryTopicOf Antibacterial_activity.