Qualitative exposure assessment for Salmonella spp. in shell eggs produced on the island of Ireland [PDF]
, 2008 A qualitative exposure assessment for Salmonella in eggs produced on the island of Ireland was developed. The assessment was divided into three main modules (production and packing, distribution and storage, and preparation and consumption), and each of ...
Murchie, L. +11 more
core +4 more sources
Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi
EDIS, 2005 Typhoid fever is a blood infection caused by consumption of food or water contaminated by the bacterium Salmonella enterica, subspecies enterica, serovar Typhi; commonly referred to as Salmonella typhi or S. typhi.
Karen Carver +3 more
doaj +5 more sources
Probabilistic model for contamination of egg dishes with Salmonella spp. made from shell eggs produced on the island of Ireland [PDF]
, 2009 A quantitative model was constructed to estimate the probability that a serving of food containing eggs produced on the island of Ireland is contaminated with Salmonella spp.
Xia, Bin +5 more
core +4 more sources
Food safety risk: consumer food purchase models [PDF]
, 2002 Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is
Yeung, Ruth Mo Wah
core +7 more sources
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
Research progress on the application of rapid detection technology for foodborne Salmonella
Zhongguo shipin weisheng zazhi, 2022 Salmonella is a foodborne pathogen widely existing in nature， which can cause human food poisoning， gastroenteritis， septicemia and other diseases， seriously endangering human health.
KANG Zhaodi, LI Hongna, YUAN Fei
doaj +1 more source
The effect of temperature on food poisoning: a time-series analysis of salmonellosis in ten European countries. [PDF]
, 2004 We investigated the relationship between environmental temperature and reported Salmonella infections in 10 European populations. Poisson regression adapted for time-series data was used to estimate the percentage change in the number of cases associated
Menne, B +5 more
core +1 more source
SALMONELLAE IN LATES NILOTICUS FISH [PDF]
Veterinary Medical Journal - Giza, 1990 Lates niloticus is one of the most common species in River Nile and widely consumed by Egyptians due to its reasonable price and palatability. Fish is a prishable food as it constitutes a good medium for bacterial multiplication specially under our ...
A.M. DARWISH
doaj +1 more source
SALMONELLAE IN LATES NILOTICUS FISH [PDF]
Veterinary Medical Journal - Giza, 1991 Lates niloticus is one of the most common species in River Nile and widely consumed by Egyptians due to its reasonable price and palatability. Fish is a prishable food as it constitutes a good medium for bacterial multiplication specially under our ...
A.M. DARWISH
doaj +1 more source
Development of a real-time multiplex PCR assay for the detection of multiple Salmonella serotypes in chicken samples. [PDF]
, 2008 peer-reviewedBackground: A real-time multiplex PCR assay was developed for the detection of multiple Salmonella serotypes in chicken samples. Poultry-associated serotypes detected in the assay include Enteritidis, Gallinarum, Typhimurium, Kentucky and ...
Sheila McGuinness +15 more
core +1 more source