Results 91 to 100 of about 3,779 (214)
Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum [PDF]
, 2013 BACKGROUND: Clostridium botulinum is a group of four physiologically and phylogenetically distinct bacteria that produce botulinum neurotoxin. While studies have characterised variability between strains of Group I (proteolytic) C. botulinum, the genetic
Andrew T Carter +6 more
core +1 more source
Why FDA Has Adopted HACCP Regulations to Ensure the Safety of Food [PDF]
, 2012 HACCP (Hazard Analysis and Critical Control Point) is a form of statistical quality control adopted by FDA as a regulatory tool to ensure the safety of seafood and juice products. HACCP evolved from the teachings of Walter A. Shewhart and W.
Axelrad, Seth
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Botulism in the Highlands: Understanding the High-Altitude Effect
Journal of Epidemiology and Global HealthBotulism is a foodborne, life-threatening neuroparalytic disease caused by Clostridium botulinum, an anaerobic, gram-positive, spore-forming bacteria. Its incidence is unknown and underestimated due to missed diagnoses, especially in remote areas.
Momen Almomen, Ziad Memish
doaj +1 more source
Food-borne botulism in Argentina
Journal of Infection in Developing Countries, 2009 Botulism is a severe neuroparalytic disease caused by Clostridium botulinum toxins. Although the disease is uncommon it is a cause of great concern due to its high rate of mortality.
Victoria Rebagliati +5 more
doaj +1 more source
International Journal of Microbiology, Volume 2025, Issue 1, 2025.Antibiotics are molecules produced by a microbe to inhibit the growth of another microbe. Due to prolonged improper use, the situation in which these antibiotics do not work effectively on these microbes is termed antibiotic resistance or antimicrobial resistance (AMR).
Shama Afroze +4 more
wiley +1 more source
Journal of Food Quality, Volume 2025, Issue 1, 2025.This review provides a comprehensive overview of stingless bee honey (SBH), focusing on its physicochemical properties, biochemical composition, and health benefits. SBH exhibits unique characteristics, including color, flavor, texture, and lower thermal stability, influenced by various botanical sources, stingless bee species, and diverse geographic ...
Belay Gezahegn Gebreyes +5 more
wiley +1 more source
, 2006 Original author: Karen P. Penner, Ph.D. Professor Emeritus Food Science Institute.Fadi Aramouni, Karen Blakeslee and Karen P. Penner.
Aramouni, Fadi M., Blakeslee, Karen
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Immunological Characterization and Neutralizing Ability of Monoclonal Antibodies Directed Against Botulinum Neurotoxin Type H. [PDF]
, 2016 BackgroundOnly Clostridium botulinum strain IBCA10-7060 produces the recently described novel botulinum neurotoxin type H (BoNT/H). BoNT/H (N-terminal two-thirds most homologous to BoNT/F and C-terminal one-third most homologous to BoNT/A) requires ...
Arnon, Stephen S +5 more
core +1 more source
Biological Terrorism, Emerging Diseases, and National Security [PDF]
, 1998 Examines the extent to which bioterrorist attacks have proven or may prove difficult to distinguish from outbreaks of emerging diseases. Makes recommendations for how the U.S.
Christopher F. Chyba
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Survival of foodborne pathogens in natural cracked olive brines [PDF]
, 2017 This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear
Arroyo López, Francisco Noé +3 more
core +1 more source