Results 111 to 120 of about 82,956 (229)
This study aims to determine the economic impacts of the major agents causing diarrhoea in newborn calves using Monte Carlo simulation and decision tree analysis. According to the study results, the cost per animal was $13.7 for healthy calves without diarrhoea.
Mehmet Küçükoflaz +7 more
wiley +1 more source
Cpe -positiivisen Clostridium perfringensin esiintyminen elintarviketyöntekijöillä
Clostridium perfringens on yleinen bakteeri maapallolla. Sitä esiintyy mm. maaperässä, pölyssä ja ihmisten sekä eläinten suolistossa. Se on gram –positiivinen, anaerobi sauvabakteeri, joka kykenee muodostamaan kestäviä itiöitä. Osalla C.
Helander, Sonja
core
Choque séptico fulminante neonatal por Clostridium perfringens
Clostridium spp. es un bacilo grampositivos, anaerobio, formador de esporas y ampliamente distribuido en el ambiente. Las infecciones por Clostridium perfringens en neonatos son en extremo raras.
Naranjo-Bustamante, Natalí +4 more
core +1 more source
Yuyao Hao,1,* Jianhui Li,2,* Shoujun Xie,1 Yanchao Liu,1 Hainan Wen1,3 1Department of Clinical Laboratory, The Affiliated Hospital of Chengde Medical University, Chengde, Hebei, People’s Republic of China; 2Department of Preventive ...
Hao Y, Li J, Xie S, Liu Y, Wen H
doaj
ObjectiveA TaqMan-based real-time fluorescence quantitative polymerase chain reaction (PCR) method was established to detect Clostridium perfringens (C.
MA Jiaqi +6 more
doaj +1 more source
Clostridium perfringens causes liver abscesses with a low incidence, rapid progression, and high mortality. Within a few days or even within 24 h, patients may progress from a liver abscess to sepsis, multi-organ failure, and potentially death ...
Fangyu Yu +9 more
doaj +1 more source
A Review on Heat Stress in Broiler Chickens: Mechanisms, Effects and Mitigation Strategies
Heat stress caused by high temperature and humidity compromises broiler health, welfare, and productivity by reducing feed intake, growth performance, and feed efficiency, while increasing mortality, oxidative stress, metabolic disturbances, intestinal dysfunction, gut dysbiosis, immune suppression, and meat quality deterioration.
Maksuda Begum +8 more
wiley +1 more source
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten +7 more
wiley +1 more source
Cryo‐EM structures of multiple‐peptide resistance factor (MprF) from Pseudomonas aeruginosa
Multiple peptide resistance factor (MprF) is a bacterial enzyme that carries out the aminoacylation of lipid head groups. CryoEM analysis of MprF from Pseudomonas aeruginosa reveals a dimeric enzyme, distinct from its homologues in Rhizobium. The soluble GNAT domain contains a dynamic amphipathic helix (TTH) that adopts different positions in detergent
Shaileshanand Jha, Kutti R. Vinothkumar
wiley +1 more source
Abstract Background Many mitigation processes have been introduced to reduce septic transfusion reactions (STRs) caused by the transfusion of bacterially contaminated PLTs. Methods The efficacy of primary culture and pathogen reduction is assessed in this review using data from long‐term hemovigilance programs in the US, Canada, UK, France, Switzerland,
Michael R. Jacobs
wiley +1 more source

