Results 161 to 170 of about 29,586 (224)

Peroxyacetic Acid as a Low-Dose, pH-Stable Alternative to Sodium Hypochlorite for Pathogen Reduction and Flavor Control in Fresh Vegetable Disinfection. [PDF]

ACS Omega
Zhang BZ, Moon JW, Park JM.
europepmc   +1 more source

[Food poisoning caused by Salmonella typhimurium].

Przeglad epidemiologiczny, 1978
O, Granicki, E, Szewczyk
openaire   +1 more source

A Foodborne Disease Outbreak Caused by <i>Salmonella</i> - Guiyang City, Guizhou Province, China, September 2024. [PDF]

China CDC Wkly
Zuo P, Dai H, Zhou Q, Jiang J, Yuan F, Zhou Y, Wu A, Liu Y, Guo H.   +8 more
europepmc   +1 more source

Relationship between non-typhoidal <i>Salmonella</i> dose and food poisoning in humans: A systematic review. [PDF]

AIMS Microbiol
Colin O, David L, Bailly JD, Imazaki PH.
europepmc   +1 more source

A novel broad-spectrum phage lysin CP02 for biocontrol of <i>Clostridium perfringens</i> in poultry meat. [PDF]

Curr Res Food Sci
Zhou Y, Kang H, Qin L, Ding Y, Ji Y, Han W, Gu J.   +6 more
europepmc   +1 more source

Description on the prevalence of <i>Proteus mirabilis</i> through an integrated sampling framework for health, food, and environment in Northeast India and an integrative review with reference to one health context. [PDF]

Front Microbiol
Chowdhury G, Majumdar T, Modi D, Dolma KG, Chaliha Hazarika S, Sarmah P, Das S, Mukhopadhyay AK, Ojha AK, Das M, Ramamurthy T.   +10 more
europepmc   +1 more source

[FOOD POISONING A NON-SALMONELLA ORIGIN].

Gigiena i sanitariia, 1996
openaire   +1 more source