Results 51 to 60 of about 3,779 (214)

Microbiological Botulinum Toxins Removing From Drinking Water Sources by Treatment of Coagulation Process [PDF]

, 2016
Water is a very important nutrient and responsible to maintain good health as well as proper performing the body functions, Water can remove the harmful toxins from the body.
Badar, M. (M), Batool, F. (Fatima), Ch, Y. (Yasir), Idrees, M. (Muhammad), Khokhar, I. (Irshad)   +4 more
core   +1 more source

Foodborne botulism in Poland in 2018-2021

Przeglad Epidemiologiczny, 2023
<p style="text-align: left;"><strong>OBJECTIVES.</strong> The aim of this study is to assess the epidemiological situation of foodborne botulism in Poland in 2018-2021, compared to previous years.<br /> <strong>MATERIALS AND METHODS.</strong> The assessment is based on an analysis of aggregated surveillance data from
Michał, Czerwiński, Mirosław P, Czarkowski   +1 more
openaire   +2 more sources

The problem of diagnosis and differential diagnosis of botulism in pregnant women. Case report

Терапевтический архив, 2021
The article describes a clinical observation of a severe course of a sporadic case of foodborne botulism in a woman at 32 weeks gestation with a successful resolution of pregnancy by independent childbirth.
Valerii A. Malov, Natalia A. Tsvetkova, Kirill N. Baka, Elena V. Volchkova, Yulia A. Konnova, Viktor V. Maleyev, Olga Yu. Gruzdeva, Irina V. Archngelskaya, Natalya V. Maloletneva, Lyudmila N. Dmitrieva   +9 more
doaj   +1 more source

Effects of Megaplasmid Loss on Growth of Neurotoxigenic Clostridium butyricum Strains and Botulinum Neurotoxin Type E Expression [PDF]

, 2016
Clostridium butyricum strains that atypically produce the botulinum neurotoxin type E (BoNT/E) possess a megaplasmid of unknown functions in their genome. In this study, we cured two botulinum neurotoxigenic C.
Angelo Iacobino, Concetta Scalfaro, Giovanna Franciosa, Laura Grande, Stefano Morabito   +4 more
core   +3 more sources

EFSA Panel on Biological Hazards (BIOHAZ) Panel; Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations) [PDF]

, 2012
Food of non-animal origin (FoNAO) is consumed in a variety of forms, and a major component of almost all meals. These food types have the potential to be associated with large outbreaks as seen in 2011 associated with VTEC O104.
Ackers, Afchain, Anderson, Baril, Barton Behravesh, Besser, Bhutani, Blackburn, Bowen, Boyhan, Brandl, Brandl, Brandl, Brockmann, Calder, Campos, Carvalho, Castillo, Cavallaro, Cawthorne, CDC (Centers for Disease Control and Prevention), CDC (Centers for Disease Control and Prevention), CDC (Centers for Disease Control and Prevention), CDC (Centers for Disease Control and Prevention), CDC (Centers for Disease Control and Prevention), CDC (Centers for Disease Control and Prevention), CDC (Centers for Disease Control and Prevention), Cieslak, Colburn, Cotterelle, Cover, Danis, Date, Dierick, Dreux, Duc, Dunn, EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA Panel on Biological Hazards (BIOHAZ), EFSA Panel on Biological Hazards (BIOHAZ), EFSA Panel on Biological Hazards (BIOHAZ), EFSA Panel on Biological Hazards (BIOHAZ), EFSA Panel on Biological Hazards (BIOHAZ), EFSA/ECDC (European Food Safety Authority/European Centre for Disease Prevention and Control), Elviss, Ethelberg, Ethelberg, Evans, Falkenhorst, Fan, FAO/WHO (Food and Agriculture Organization of the United Nations/ World Health Organization), Farber, Farber, Fournet, Francis, Friesema, From, Frost, Fullerton, Gajraj, Gallot, Gardner, Gaul, Gaynor, Gibbs, Gil, Gil, Gillespie, Greene, Greig, Guo, Gupta, Guzman-Herrador, Hall, Hardt-English, Havelaar, Herwaldt, Ho, Ho, Hoang, Horwitz, Hutin, Ichikawa, Insulander, Jackson, Jalava, Jalava, Jay, Jennylynd, Johannessen, Joseph, Junttila, Kader, Kader, Kamga Wambo, Kangas, Kapperud, Kapperud, Kerr, Kimura, Koch, Kramer, Kuo, Lai, Le Guyaderm, Lewis, Lindroth, Little, Loharikar, Lohse, Lopes, Lopez, Lopez-Velasco, Lopez-Velasco, Lund, Lynch, MacDonald, Mailles, Marcos, Maunula, McLellan, Merten, Michino, Millard, Mintz, Miwa, Mody, Morgan, Morris, Morse, NACMCF (National Advisory Committee on Microbiological Criteria for Foods), Napier, Naranjo, Nguyen-The, Noel, Nout, Nuorti, Nygard, Olsen, Otofuji, Ottoson, Parnell, Pereira, Petrignani, Pezzoli, Pflug, Pingeon, Pires, Rabsch, Raisanen, Ramsay, Raphael, Ratti, Reid, Reid, Reller, Reuland, Reuland, Richards, Rimhanen-Finne, Rimhanen-Finne, Roberts, Robertson, Rondelaud, Rosenblum, Rutledge, Sakai, Salamina, Saleh, Sapers, Scallan, Schlech, Schmid, Seals, Selma, Seok Seo, Sheth, Simpson, Sivapalasingam, Snyder, Soderstrom, Somprasong, Spika, St Louis, Stratford, Swaan, Tacket, Takeuchi, Takeuchi, Tam, Teoh, Thompson, Ukuku, Unicomb, USDA (United States Department of Agriculture), Vojdani, Vugia, Wahlstrom, Warburton, Ward, Warriner, Wendel, Wheeler, Wood, Zanon   +207 more
core   +1 more source

Pathogenicity and virulence of Clostridium botulinum

Virulence, 2023
Clostridium botulinum, a polyphyletic Gram-positive taxon of bacteria, is classified purely by their ability to produce botulinum neurotoxin (BoNT). BoNT is the primary virulence factor and the causative agent of botulism.
Alexander M. Rawson, Andrew W. Dempster, Christopher M. Humphreys, Nigel P. Minton   +3 more
doaj   +1 more source

EPI Update, June 28, 2013 [PDF]

, 2013
Weekly newsletter for Center For Acute Disease Epidemiology of Iowa Department of Public ...

core  

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

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.
Ouwerkerk, M., van, Roest, H.I.J., Swaan, C.M.   +2 more
core   +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