Results 51 to 60 of about 42,115 (188)

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

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

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, van Ouwerkerk, M.   +3 more
core  

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

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

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

Workshop on the risks associated with animal botulism and ANIBOTNET final meeting [PDF]

, 2020
A workshop on the risks associated with animal botulism was held in Maisons-Alfort, France in March 2019. The objectives were to debate the public and animal health risks related to botulism, to disseminate the results obtained from the ANIBOTNET project
Seyboldt, Christian, Lindström, Miia, Koene, Miriam, Bano, Luca, Bilei, Stefano, Derman, Yağmur, Anniballi, Fabrizio, Tevell Åberg, Annica, Le Maréchal, Caroline, Chemaly, Marianne, Dorner, Martin B., Hedeland, Mikael   +11 more
core  

Equine botulism

Equine Veterinary Journal, Volume 58, Issue 2, Page 333-347, March 2026.
Abstract Botulism is a severe and often fatal disease in equine patients worldwide. Clostridium botulinum is a ubiquitous soil organism which produces a potent neurotoxin resulting in neuromuscular blockade and flaccid paralysis in affected animals. Definitive diagnosis is often impractical or impossible, leading to diagnosis and treatment based on ...
Kali Slavik, Robert Whitlock, Amy Johnson   +2 more
wiley   +1 more source

Food Safety in the Catering Sector: Nonconformities, Challenges, and Strategic Interventions With Insights From South Asia and Africa

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Urgent attention to global food safety in catering is necessary to address hygiene, training, and tech‐based strategies to counter foodborne diseases. ABSTRACT Food safety in the catering sector is an essential public health issue, as foodborne diseases (FBDs) continue to pose significant threats worldwide.
Anwar Ali, Aleena Tahir, Nazir Ahmad, Joanna Trafialek, Basim M. Alohali, Isam A. Mohamed Ahmed, Muhammad Faisal Manzoor, Felix Kwashie Madilo   +7 more
wiley   +1 more source

Chronic Botulism in Humans: A Case Series

Clinical Case Reports, Volume 13, Issue 12, December 2025.
ABSTRACT This study presents novel clinical presentations of botulism, observed in both patients and goats from the same farm. Their symptoms appeared at the same time, suggesting a possible relation to animal visceral botulism. Interestingly, weight loss and weakness were the persistent signs, but not life‐threatening as expected in botulism.
Minoosh Shabani Barzegar, Sara Pourhemmati, Masoud Mardani   +2 more
wiley   +1 more source