Food poisoning caused by Salmonella typhimuriumKotovskaia, V SNaraevskaia, N RPetrova, T AKolomiets, L BSharlaĭ, V I
More than 2,000 confirmed cases of food poisoning occurred in the four Atlantic provinces of Canada and in Ontario during the second and third quarters of 1984. Salmonella typhimurium phage type 10 was identified as the etiologic agent, and cheddar cheese was implicated as the source of infection...
Salmonella typhi only infects humans, damaging the liver, spleen, and bone marrow, causing 16 million sick people each year and 600,000 deaths. The situation may get worse as more and more strains become resistant. Salmonella typhimurium is less selective in the living environment and can almost...
aSalmonella typhimurium represents a concern with regard to food safety due to its ability to growth in a wide range of adverse environmental conditions 鼠伤寒沙门氏菌在大范围代表关心关于食品安全性由于它的能力到成长有害环境状况[translate]
source and ranked among the top four serovars across all considered food-animal sources. In the ‘pigs-pig meat’ source, the most common serovars were the monophasic variant ofS. Typhimurium andS. Derby. In the ‘bovine animals-bovine meat’ source,S. Dublin andS. Typhimurium were the most...
Survival Of Salmonella Typhimurium In Cold-Pack Cheese Food During Refrigerated Storage 来自 Semantic Scholar 喜欢 0 阅读量: 32 作者:HS Park,EH Marth,NF Olsan 摘要: Fourteen batches of cold-pack cheese food were contaminated with during manufacture. Cheese food stored at 4.4 and 12.8 C was ...
food safetyIMSPCRrapid methods.Salmonellae, particularly Salmonella enteritidis and Salmonella typhimurium, are a major cause of food poisoning with typical ... LP Mansfield,SJ Forsythe - 《Reviews in Medical Microbiology》 被引量: 87发表: 2000年 Salmonella control and quality assurance at the farm...
General Industries Trends 21Food Events Salmonella typhimurium (presence /25g) in frozen pork back fat from Italywebgate.ec.europa.eu March 13, 2015 Original link :https://www.21food.com/news/detail63414.htmlRelated recommendations
(but not typhoid or paratyphoid fever), which is usually self-limiting and non-invasive, i.e. it is restricted to the intestine and does not spread to the bloodstream. In this group of NTS,S. Typhimurium andS. Enteritidis are the most common serovars. However, in some situations, ...
D Faour-Klingbeil,V Kuri,E Todd - 《Food Research International》 被引量: 3发表: 2016年 The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handli... (2016) The transfer rate of Salmonella typhimurium...