Results 121 to 130 of about 114,656,406 (215)

Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage

open access: yesActa Scientiarum: Technology
This study was carried out to determine the effect of salt application at different rates (1, 1,5, 2, and 2,5%) on the ability of S. aureus to produce enterotoxin in fermented sausage, one of the most produced meat products in Turkey.
Gamze Turkal, Yusuf Dogruer
doaj  

Incidence of toxigenic Bacillus cereus in ready-to-eat fermented foods in Osogbo, Nigeria: a potential health risk. [PDF]

open access: yesBMC Microbiol
Daramola OB   +9 more
europepmc   +1 more source

Rapid detection of enterotoxigenic <i>Bacillus cereus</i> by loop-mediated isothermal amplification assay from food and feed samples. [PDF]

open access: yesFront Cell Infect Microbiol
Haque MA   +10 more
europepmc   +1 more source

Environmental modulation of cytotoxicity and virulence factor stability in psychrotolerant Bacillus cereus group isolates. [PDF]

open access: yesFood Microbiol
Chandross-Cohen T   +7 more
europepmc   +1 more source

Staphylococcal Food Poisoning From Cheese Products: A Narrative Review of Public Health Implications and Preventive Strategies. [PDF]

open access: yesCureus
Chaidoutis E   +7 more
europepmc   +1 more source

Whole-genome sequence data of <i>Bacillus tropicus</i> strain MHES12 isolated from the rhizosphere of tomato in a drought-prone ecosystem in Bangladesh. [PDF]

open access: yesData Brief
Hannan MN   +9 more
europepmc   +1 more source

Dynamic interaction between Escherichia coli enterotoxins and bacteriocins. [PDF]

open access: yesFEBS J
Liu D   +15 more
europepmc   +1 more source

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