Results 11 to 20 of about 29,724 (223)

Salmonella serovars in food poisoning episodes recorded in Brazil from 1982 to 1991 Sorovares de Salmonella em episódios de toxinfecção alimentar ocorridos no período de 1982 - 1991, no Brasil

Revista do Instituto de Medicina Tropical de São Paulo, 1994
The Salmonella serovars involved in 25 food poisoning episodes which occurred in the Southeast and South of Brazil from 1982 to 1991 were identified. The most frequently detected serotype was S.
Ernesto Hofer, Eliane Moura Falavina dos Reis   +1 more
doaj   +1 more source

Epidemic characteristics analysis for food poisoning events in China, 2018

Zhongguo shipin weisheng zazhi, 2022
ObjectiveTo study the prevalence and epidemiological characteristics of food poisoning events in China, so as to provide scientific basis for early warning, prevention and control.MethodsDescriptive study on the food poisoning data in 2018 collected from
LIU Hui, REN Jinghuan, WU Yating, WANG Xiaoye, WANG Rui   +4 more
doaj   +1 more source

The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach [PDF]

, 2014
Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963.
Borowy I, Codex Committee on Food Hygiene, Crane PH., Dahms S, Edel W, Edel W, Food and Agriculture Organization, Food and Agriculture Organization, Götzsche NO, Hacking I, Hamilton S, Hardy A, Hobbs BC., ICMSF, Ilcan S, Joint FAO/WHO Food Standards Programme, Joint FAO/WHO Food Standards Programme. Codes of practice in relation to the Codex Alimentarius, Kermode GO, Matyas Z, Matyas Z, Olson JC, Pieters A, Porter T, Roberts D, Saint-Pol G, Sand P., Servais J, Shelton B, Shelton B, Smith DF, Smith IH, Sperder WH, Thatcher FS, Thatcher FS, Thatcher FS, Thoms U, Wallace CA, Williams L, World Health Organization   +38 more
core   +1 more source

Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019

Zhongguo shipin weisheng zazhi, 2023
ObjectiveThis study aimed to provide suggestions for the prevention and control of bacterial food poisoning. The pattern of occurrence and epidemiological characteristics of bacterial food poisoning in China were determined， and its spatial aggregation ...
HU Jinyu, WANG Rui
doaj   +1 more source

Salmonella Pathogenesis and Processing of Secreted Effectors by Caspase-3 [PDF]

, 2010
The enteric pathogen Salmonella enterica serovar Typhimurium causes food poisoning resulting in gastroenteritis. The S. Typhimurium effector Salmonella invasion protein A (SipA) promotes gastroenteritis by functional motifs that trigger either mechanisms
A. Maldonado-Contreras, B. A. McCormick, Barthel, C. V. Srikanth, Cherayil, Chiu, D. M. Wall, D. Zhou, Deane, H. N. Shi, Hueck, K. L. Mumy, Kim, Lee, Lee, Lee, Lilic, McCormick, McCormick, Nhan, Ohlson, Ramarao, Tran Van Nhieu, Wall, Wood, Z. Demma, Zakeri, Zhang, Zhou   +28 more
core   +1 more source

Prophylactic Delivery of a Bacteriophage Cocktail in Feed Significantly Reduces Salmonella Colonization in Pigs

Microbiology Spectrum, 2022
Nontyphoidal Salmonella spp. are a leading cause of human food poisoning and can be transmitted to humans via consuming contaminated pork. To reduce Salmonella spread to the human food chain, bacteriophage (phage) therapy could be used to reduce bacteria
Anisha M. Thanki, Guillaume Mignard, Robert J. Atterbury, Paul Barrow, Andrew D. Millard, Martha R. J. Clokie   +5 more
doaj   +1 more source

In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers

Brazilian Journal of Poultry Science, 2004
Occurrence of food poisoning related to Salmonella-contaminated eggs and chicken meat has been frequent in humans. Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are included among the most important paratyphoid salmonellae associated with ...
L Fiorentin, ND Vieira, W Barioni Júnior, S Barros   +3 more
doaj   +1 more source

Food Safety within the Household: Risk Reduction

EDIS, 2016
Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and
Lucianna Grasso, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, Keith R. Schneider   +4 more
doaj   +5 more sources

Bacterial species from retailed poultry eggs in Tshwane, South Africa: Implication for consumers

South African Journal of Science, 2017
Food safety is an important public health issue and governments across the world are intensifying their efforts to improve the quantity, quality and the safety of national food supplies.
Alexander R. Jambalang, Buys M. Buys, Francien S. Botha   +2 more
doaj   +1 more source

Eggs and salmonella food-poisoning: an evaluation [PDF]

Journal of Medical Microbiology, 1991
Evidence on the extent of the part played by infected hens' eggs in causing salmonella food-poisoning is inconclusive. The role of freshly cooked shell eggs is currently much exaggerated. Prevention should be sought through improved catering practices and kitchen hygiene, and attempts to eradicate salmonellas from laying flocks are likely to be ...
J P, Duguid, R A, North
openaire   +2 more sources