Results 21 to 30 of about 11,688 (218)

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

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

Rapid Detection of Salmonella spp from Meat: Loop Mediated Isothermal Amplification (LAMP)

Journal of Pure and Applied Microbiology, 2022
Loop-mediated isothermal amplification (LAMP) is a novel, high specific and sensitive method which amplifies nucleic acid under isothermal conditions.
Rajeshwari Vittal, Juliet Roshini Mohanraj, Gunimala Chakraborty   +2 more
doaj   +1 more source

Salmonella enterica serovar Ohio septic arthritis and bone abscess in an immunocompetent patient: a case report

Journal of Medical Case Reports, 2012
Introduction Non-typhi Salmonella species cause severe extra-intestinal focal infection after occult bacteremia. Although the number of cases of non-typhi salmonellosis is increasing worldwide among patients with immunocompromising conditions such as ...
Kato Hideaki, Ueda Atsuhisa, Tsukiji Jun, Sano Kayoko, Yamada Mikiko, Ishigatsubo Yoshiaki   +5 more
doaj   +1 more source

Unsolved Problems in Salmonella Food Poisoning [PDF]

Proceedings of the Royal Society of Medicine, 1929
Salmonella groups of organisms are recognized as predominant in food poisoning outbreaks, but knowledge of the primary source of Salmonella bacilli and of paths of infection to implicated food is incomplete.—Unsolved problems discussed.—Food animals suffering from Salmonella infection are common in Germany but comparatively rare in this country and in
openaire   +2 more sources

P32 | An overview of foodborne illnesses in the Umbria-Marche region: the five-year period 2020-2024

Italian Journal of Food Safety
The aim of the study is to highlight the correlations between food types and the pathogens most frequently involved in suspected cases of food poisoning in the Umbria-Marche region during the period 2020-2024. A total of 1686 samples collected following
Alessia Lupattelli
doaj   +1 more source

Detection of Salmonella and several common Salmonella serotypes in food by loop-mediated isothermal amplification method

Food Science and Human Wellness, 2015
Salmonella Choleraesuis, S. Enteritidis and S. Typhimurium are the main pathogens that contaminate animal products and cause human Salmonella food poisoning. To establish the loop-mediated isothermal amplification (LAMP) method for the rapid detection of
Zhongqiang Chen, Ke Zhang, Huan Yin, Qi Li, Lan Wang, Zhiguo Liu   +5 more
doaj   +1 more source

Uji Kualitas (Organoleptis, Eber ) dan Identifikasi Cemaran Salmonella Sp. Pada Daging Ayam Dari Pasar Tradisional di Surabaya Barat

Jurnal Ilmu Peternakan dan Veteriner Tropis, 2022
Consumption of meat is one of the efforts to fulfill protein, because protein in meat (animal protein) is more complete than protein in plants (vegetable protein).
Freshinta Jellia Wibisono, Adhitya Yoppy Ro Candra, Mohammad Exceltyanto Widodo, Arief Mardijanto, Sheila Marty Yanestria   +4 more
doaj   +1 more source

Effect of Using Nisin and Ethylenediaminetetraacetic Acid on the Bacterial Load, Deterioration Criteria, and Sensory Attributes of Chilled Chicken Cuts

Food Safety and Health, EarlyView.
Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty, Mustafa Sadek, Mohammed Al‐Shawa, Manal A. Afify, Nabil A. Yassien, Hamdy M. B. A. Zaki   +5 more
wiley   +1 more source

Serotype and antimicrobial resistance of Salmonella from poultry meats in 2021 in Shanghai, China

Food and Agricultural Immunology, 2023
Salmonella is a major cause of food poisoning, and its infection and antimicrobial resistance vary regionally due to different sanitary standards and the use of antimicrobials.
Quan Xiao, Ying Yu, Biyao Xu, Zhixin Fang, Wenjie Chen, Jun Feng, Yanqi Zhu, Yue Liu, Qifang Gu, Jiayuan Luo, Xia Song, Zengfeng Zhang, Min Chen, Hongzhi Zhang   +13 more
doaj   +1 more source