Results 41 to 50 of about 44,952 (185)

Microbial communities and functional diversity in seafood

JSFA reports, Volume 6, Issue 10, Page 392-421, October 2026.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Cluster of Botulism among dutch tourists in Turkey, june 2008 [PDF]

, 2010
In June 2008, three Dutch tourists participating in a mini-cruise in Turkey needed urgent repatriation for antitoxin treatment because of symptoms of botulism.
Swaan, C.M., Roest, H.I.J., Ouwerkerk, M., van   +2 more
core  

Contamination of Clostridium botulinum and epidemic characteristics of foodborne botulism in China

Zhongguo shipin weisheng zazhi
Botulism， one of the bacterial foodborne diseases with a high fatality rate in China， is characterized by symmetric descending flaccid paralysis. In China， botulism is predominantly caused by types A， B， and E of Clostridium botulinum （C.
ZHAN Yongsi, LI Weiwei, YAN Shaofei, MA Xin, YANG Xiaorong, ZHANG Meng, CHU Zunhua, GUAN Wenying, YANG Xingfen, GUO Yunchang   +9 more
doaj   +1 more source

Survival of Listeria monocytogenes and Salmonella Typhimurium in Pepperoni With Reduced Salt and Sodium Nitrite Levels, and Sublethal Thermal Treatments

Journal of Food Safety, Volume 46, Issue 5, October 2026.
Reduced salt and sodium nitrite pepperoni formulations were challenged with Listeria monocytogenes and Salmonella Typhimurium and subjected to fermentation followed by a postfermentation thermal treatment and drying. Enhanced thermal treatments improved pathogen reductions across formulations, supporting the importance of validated multihurdle ...
Shannon Heapes, Victoria Caballero, Jesus Frias, Bradley Afanda, Martin Danaher, Joseph P. Kerry, Geraldine Duffy   +6 more
wiley   +1 more source

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source

Treatment of Foodborne Botulism in Current Clinical Toxicology

Pediatric Reports, 2012
We read with interest the case presented byLonati D. et al.entitled Fatal course of food-borne botulism in an eight-month old infantbeing published in one of the recent issues ofPediatr Report.[...]
Alizadeh, Afshin Mohammad, Zamani, Nasim
openaire   +4 more sources

Botulism in the 21st Century: A Scoping Review

Brown Journal of Hospital Medicine, 2023
Botulism is a potentially deadly neuroparalytic disease that affects all age groups; it is highly challenging to diagnose due to its nonspecific symptoms. Infant botulism is the most common form of botulism in the United States, followed by foodborne and
Ketino Kobaidze, Zanthia Wiley
doaj  

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 more
wiley   +1 more source

Epidemiological analysis of foodborne botulism in Qinghai Province from 1959 to 2022

Zhongguo shipin weisheng zazhi
ObjectiveTo provide a scientific basis for the prevention and control of botulism， we analyzed the epidemic characteristics and influencing factors of foodborne botulism incidents in Qinghai Province over the years.MethodsBotulism data from 1959 to 2022 ...
WANG Yunli, GUO Xuebin
doaj   +1 more source

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source