Results 71 to 80 of about 1,044,031 (270)
Bacterial toxins as pathogen weapons against phagocytes
Frontiers in Microbiology, 2016 Bacterial toxins are virulence factors that manipulate host cell functions and take over the control of vital processes of living organisms to favour microbial infection.
Ana edo Vale +5 more
doaj +1 more source
Frontiers in Microbiology, 2021 Mycotoxins are a prevalent problem for stored fruits, grains, and vegetables. Alternariol, aflatoxin, and patulin, produced by Alternaria spp., Aspergillus spp., and Penicillium spp., are the major mycotoxins that negatively affect human and animal ...
Holly P. Bartholomew +3 more
doaj +1 more source
The Resumed Fifth BTWC Review Conference: Maximizing the Benefits from the Final Declaration [PDF]
, 2002 Ye
Pearson, Graham S., Sims, N.A.
core
Microbial toxins in residential indoor environment
ISEE Conference Abstracts, 2013 Background:Toxic secondary microbial metabolites have been suggested to contribute to the adverse respiratory effects of mold and moisture damage.
Pekkanen Juha +6 more
openaire +2 more sources
Microbial networking in cancer: when two toxins collide [PDF]
British Journal of Cancer, 2018 A recent study by Dejea et al. has demonstrated that two enterotoxigenic bacteria frequently associated with sporadic colorectal cancer, Bacteroides fragilis and pks+ Escherichia coli, are found together in biofilms on tissue from patients with familial adenomatous polyposis.
Sarah Tomkovich, Christian Jobin
openaire +2 more sources
The Fifth BTWC Review Conference: Opportunities and Challenges [PDF]
, 2001 Ye
Pearson, Graham S.
core
Impacts of Climate Change on indirect human exposure to pathogens and chemicals from agriculture [PDF]
, 2008 Objective: Climate change is likely to affect the nature of pathogens and chemicals in the environment and their fate and transport. Future risks of pathogens and chemicals could therefore be very different from those of today.
Adhikari A +28 more
core +6 more sources
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
, 2020 Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ...
Ranjana Sharma +4 more
semanticscholar +1 more source
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga [PDF]
, 2018 Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes.
Balzan, Stefania +8 more
core +2 more sources
Toxins, 2021 Colorectal cancer (CRC) is a leading cause of cancer death worldwide, and its incidence is correlated with infections, chronic inflammation, diet, and genetic factors.
A. Piciocchi +24 more
semanticscholar +1 more source