Results 61 to 70 of about 78,627 (113)
CLOSTRIDIUM BOTULINUM IN FOOD SUBSTRATES: MONITORING AND PREVENTION
, 2023 openL’elaborato tratta del Clostridium botulinum, un patogeno alimentare che causa la patologia del botulismo. La tossina botulinica, infatti, viene assorbita dalla mucosa intestinale, arriva nel sangue e raggiunge le terminazioni neuromuscolari dove ...
TORREGGIANI, SARA
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From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source
The efficacy of some herbal oils against Clostridium botulinum isolated from different samples [PDF]
Benha Veterinary Medical JournalClostridium botulinum is a Gram-positive, spore-forming bacterium that produces botulinum neurotoxins, which are among the most potent biological toxins known to cause fatal human infections.
Amira Gamal El-Din +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT With the recent introduction of the European Union's Packaging and Packaging Waste Regulation (PPWR) in February 2025, reusable plastic packaging schemes have gained increasing attention as a more circular and sustainable alternative to single‐use plastics (SUPs).
Ronan Farrell +3 more
wiley +1 more source
Double Sandwich ELISA Modified Method for the Detection of Clostridium Botulinum Type E [PDF]
Journal of Fasa University of Medical Sciences, 2013 Background & Objective: A very small amount of botulinum toxin can cause death and on the other hand, there is no cure for its poison other than antitoxin.
Mohammad Ebrahim minaei, Mojtaba Saadati
doaj +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul +2 more
wiley +1 more source
Botulinum Neurotoxin-Producing Bacteria. Isn’t It Time that We Called a Species a Species?
mBio, 2018 Botulinum neurotoxins (BoNTs) are produced by a diverse set of seven clostridial species, though alternate naming systems have developed over the last 100 years. Starting in the 1950s, a single-species taxonomy where any bacterium producing BoNT would be
Theresa Smith +4 more
doaj +1 more source
Review Article: The Impact of the Gut Microbiome on Ulcerative Colitis Pharmacotherapy
Alimentary Pharmacology &Therapeutics, Volume 64, Issue 6, Page 729-747, September 2026.The gut microbiome modulates ulcerative colitis pharmacotherapy through microbial drug metabolism, immune regulation and altered drug bioavailability. Microbial composition influences response to aminosalicylates, corticosteroids, immunomodulators, biologics and small molecules, while microbiome‐targeted therapies show emerging promise.
Kate Collins +6 more
wiley +1 more source
Shaping our future: animal health in a global trading environment
Irish Veterinary Journal, 2007 In this study, the clinical findings and results of haematological and biochemical analyses of 26 cattle with botulism were evaluated. The most important clinical signs in the affected cattle included: decreased appetite, ataxia, difficulty to rise, loss
More Simon J
doaj +1 more source
, 2013 What is Clostridium botulinum, it's symptoms, and how to prevent ...
Boyer, Renee R. +1 more
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