Results 171 to 180 of about 133,618 (290)

Application of Peracetic Acid in Poultry Processing: Effects of Treatment Dynamics and Emerging Risk of Resistance Development in Salmonella spp. [PDF]

Compr Rev Food Sci Food Saf
Chapagain S, Otwey RY, Ghimire U, Adhikari B, Dhakal J.   +4 more
europepmc   +1 more source

From Plate to Patient: A Systematic Review of Food‐Related Campylobacteriosis Case Reports

Health Science Reports, Volume 9, Issue 6, June 2026.
ABSTRACT Background and Aims Campylobacteriosis, primarily caused by Campylobacter jejuni, C. coli, and C. fetus, remains the leading bacterial cause of foodborne gastroenteritis globally, with increasing incidence in both developed and developing nations.
Minoo Moghimani, Fateme Asadi Touranlou, Lida Jarahi, Asma Afshari   +3 more
wiley   +1 more source

Distribution of ESBL-producing and carbapenem-resistant E. coli and Salmonella spp. in retail chicken meat and live bird market sewage in Bangladesh. [PDF]

PLoS One
Parvin MS, Talukder S, Sharmy ST, Hasan MM, Islam MT.   +4 more
europepmc   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Imaging in Salmonella spp. Infection

Hong Kong Journal of Radiology, 2014
PY Lui, KL Lee, KY Tam, CC Chan
openaire   +1 more source

Prevalence, quantification, and household-level risk factors associated with Salmonella spp. infection in chickens in Boussouma commune, Burkina Faso. [PDF]

BMC Microbiol
Tiendrébéogo WPB, Kagambèga A, Moodley A, Ochieng L, Da TA, Tao R, Ilboudo AK, Ouedraogo B, Ilboudo G, Barro N, Dione M.   +10 more
europepmc   +1 more source

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source

Circulation of Salmonella spp. between humans, animals and the environment in animal-owning households in Malawi. [PDF]

Nat Commun
Wilson CN, Musicha P, Beale MA, Diness Y, Kanjerwa O, Salifu C, Katuah Z, Duncan P, Nyangu J, Mungu A, Deleza M, Banda L, Makhaza L, Elviss N, Jewell CP, Pinchbeck G, Feasey NA, Fèvre EM, Thomson NR.   +18 more
europepmc   +1 more source

Unraveling Oral Dysbiosis: Microbial Complexity in Common Oral Diseases

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
The oral microbiome undergoes dynamic establishment from birth, maturing into a resilient ecosystem. Perturbation of this homeostasis—driven by dietary, immunological, and anatomical factors—triggers dysbiosis, which underpins the pathogenesis of major oral diseases, including dental caries, periodontal disease, salivary gland disorders, oral mucosal ...
Zixi Kang, Hong Huang, Jin Lin, Yanan Niu, Jiaxin Chen, Jiaxuan Tang, Zhengyuan Hu, Peng Liu, Jun Qu   +8 more
wiley   +1 more source

The Costs of Human Salmonellosis Attributable to Pork: A Stochastic Farm-to-Fork Analysis

Few farm-to-table analyses of the risk pathways for foodborne illnesses exist, and no such analysis exists for the case of salmonellosis and pork products.
Miller, Gay Y., Liu, Xuanli, McNamara, Paul E.   +2 more
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