Results 71 to 80 of about 9,903 (212)
Staphylococcal food poisoning and botulism [PDF]
Postgraduate Medical Journal, 1974 SummaryStaphylococcal food poisoning and botulism are caused by the ingestion of food containing exotoxins. Outbreaks of both are still a problem in many countries. This paper attempts to summarize information relating to these illnesses, together with advice on how their incidence may be reduced, or better still prevented.
openaire +2 more sources
Staphylococcus aureus temperate bacteriophage: carriage and horizontal gene transfer is lineage associated. [PDF]
, 2012 Staphylococcus aureus is a major cause of human and animal infections. Bacteriophage are a class of mobile genetic element (MGE) that carry virulence genes and disseminate them horizontally, including Panton-Valentine leukocidin (PVL), the immune evasion
Lindsay, JA, McCarthy, AJ, Witney, AA
core +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua +7 more
wiley +1 more source
Control of Staphylococcal Food Poisoning [PDF]
Public Health Reports (1896-1970), 1960 STAPHYLOCOCCAL food poisoning is overwhelmingly the most prevalent of foodborne infections in the United States. The need for improved methods of controlling the disease is indicated by the number of outbreaks reported in the annual summaries of disease outbreaks, which show little evidence of decrease in incidence (1-4).
openaire +2 more sources
A case of intraplacental twin transfusion [PDF]
, 1967 There have been several reports of polycythaemia in one of uniovular twins with anaemia in the other twin. This syndrome has been recently fully recorded and reviewed by Corney and Aherne (1965).
Vassallo Agius, Paul
core
Preliminary study on hazards and critical control points of kokoro, a Nigerian indigenous fermented maize snack [PDF]
, 2015 The microbial and proximate composition of an indigenous snack from fermented maize was investigated. Critical control points of milling the raw materials, fermentation pH, processing temperature and time intervals during holdings in processing and ...
Dahunsi, S. O., Oranusi, S. U.
core +2 more sources
Health Science Reports, Volume 9, Issue 5, May 2026.ABSTRACT Objective Chattogram, a major economic hub with an expanding population, requires additional healthcare facilities. This study identifies current pharmaceutical waste management practices throughout the district and assesses their impact on public health in both urban and rural settings.
Mohammed Abu Sayeed +5 more
wiley +1 more source
Toxins, 2017 Staphylococcal food poisoning (SFP) is the most prevalent cause of food-borne intoxications worldwide. Consumption of enterotoxins preformed in food causes violent vomiting and can be fatal in children and the elderly.
Jenny Schelin +2 more
doaj +1 more source
Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw +6 more
wiley +1 more source