SOURCES OF CONTAMINATION IN OUTBREAKS OF FOOD POISONING CAUSED BY SALMONELLA BACTERIA FROM MEAT IN THE NETHERLANDSbeefcontaminationepidemiologyfood poisoninghuman diseasesinfectious diseasesliveroutbreakspigmeatpoisoningSUMMARY: In outbreaks of food poisoning from meat, caused by Salmonella organisms, intravital ...
This chapter focuses on the occurrence of antimicrobial-resistant (AMR) phenotypes among selected food-borne bacteria, with emphasis on isolates recovered ... DG White,P. McDermott 被引量: 295发表: 2009年 Rapid Separation and Concentration of Food-Borne Pathogens in Food Samples Prior to Quantifica...
The Food and Agricultural Organization of the United Nations (FAO) estimates that food production must rise by 70% to meet the demands of an additional 2.3 billion people by 2050. This forecast underscores the persistent reliance on pesticides, making it essential to assess their toxicity and deve...
Phagocytic cells destroy bacteria or virus-infected cells with an oxidative burst of NO, O2•, H2O2, and OCl−. Chronic infection by viruses, bacteria, or parasites, results in a chronic phagocytic activity and consequent chronic inflammation, which is a major risk factor for cancer. Chronic...
Phagocytic cellsdestroy bacteria or virus-infected cells with anoxidative burst of NO, O2•, H2O2, and OCl−. Chronic infection by viruses, bacteria, or parasites, results in a chronicphagocytic activityand consequentchronic inflammation, which is a majorrisk factorfor cancer. Chronic infections ...
Significance of bacteria in urea dynamics in coastal surface waters.Marine Ecology Progress Series 142:19–26. Article Google Scholar Chorus, I. andJ. Bartram (eds.). 1999. Toxic Cyanobacteria in Water—A Guide to Their Public Health Consequences, Monitoring, and Management, E & FN Spon, ...
Mercury, in its elemental and inorganic states, is routinely altered to its organic form, methylmercury, through the metabolic processes of microorganisms, particularly some iron- and sulfate-reducing bacteria [24]. Microbes and abiotic processes, along with pH (lower pH favors methylation) and disso...
Objective To study the virulence gene and molecular typing of pathogenic bacteria in a food poisoning caused by multi- serotype Vibrio parahaemolyticus. Me... HQ Shuai,R Zhang,Z Li - 《Chinese Journal of Health Laboratory Technology》 被引量: 7发表: 2013年 加载更多研究...
Nisin is a natural food preservative with high efficiency, non-toxicity, safety and no side effects, and has good solubility and stability. It can effectively inhibit the growth and reproduction of many Gram-positive bacteria that cause food decay, especially for thermostable Bacillus, Clostridium bo...
This is in line with data revealed by the 2019 Eurobarometer, where it was said that only 51.0% of the Romanians were aware of the food poisoning bacteria, while the highest awareness rates were registered in Sweden, Finland, Denmark, the Netherlands and UK (>80%) (EFSA European Food ...