Results 71 to 80 of about 975 (160)

Enterotoxin H in Staphylococcal Food Poisoning

Journal of Food Protection, 1996
Seven members of one family became ill with vomiting and diarrhea 4 h after eating a type of cheese produced in the state of Minas Gerais, Brazil. Staphylococcus aureus (2.9 × 108 CFU/g) that produced enterotoxin H (SEH) was isolated from the cheese. A low level of this enterotoxin was detected in the cheese extract before and after concentration 20 ...
Maria Lucia, Pereira, Luiz Simeao DO, Carmo, Elisangela José Dos, Santos, José Luiz, Pereira, Merlin S, Bergdoll   +4 more
openaire   +2 more sources

Green Extraction of Citrus sinensis (L.) Osbeck Peel Essential Oil and Its Impact on Antioxidant and Antimicrobial Activity: Supported by Molecular Docking and DFT Analysis

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Superheated steam extraction of Citrus sinensis peel essential oil produced the highest yield and enhanced antioxidant and antimicrobial activities compared with conventional methods. GC–MS identified d‐limonene as the major compound, while molecular docking and DFT analyses confirmed strong bioactive interactions and highlighted β‐terpinyl acetate as ...
Nehha Nadeem, Ahmed B. M. Ibrahim, Muhammad Adnan Ayub, Khayala Mammadova, Muhammad Ijaz, Mohamed A. Habib, Mohamed Fawzy Ramadan, Nasrin Choobkar   +7 more
wiley   +1 more source

[i]Staphylococcus aureus[/i] and food poisoning.

, 2003
Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks.
Le Loir, Yves, Gautier, Michel, Baron, Florence   +2 more
core   +1 more source

Pharmacological and Phytochemical Insights Into Ficus benghalensis (Indian Banyan): Anti‐Inflammatory, Antioxidant, and Anticancer Potentials

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
The aim of this review is to critically evaluate the therapeutic potential of Ficus benghalensis L. by integrating ethnomedicinal knowledge with contemporary scientific evidence. The objectives are to summarize its phytochemical profile, analyze antioxidant, antimicrobial, antidiabetic, anti‐inflammatory, and anticancer activities, elucidate underlying
Zainab Ali, Farhang Hameed Awlqadr, Uswa Ali, Iffat Ullah, Muhammad Tayyab Arshad, Abdul Rauf, Humaira Parveen, Sayeed Mukhtar, Uzma Faridi, Md. Sakhawot Hossain   +9 more
wiley   +1 more source

Outbreak of staphylococcal enterotoxin food poisoning

Communicable Diseases Intelligence, 2002
Coagulase positive staphylococci are generally difficult to grow in foodstuffs without substantial temperature abuse and foodborne outbreaks are uncommon. The following incident resulted in the first detection of staphylococcal enterotoxin in food in a Queensland outbreak and is the first reported outbreak of staphylococcal foodborne illness in ...
Noel A, Cowell, Mary T, Hansen, Andrew J, Langley, Trudy M, Graham, John R, Bates   +4 more
openaire   +2 more sources

Innovative approaches to improve staphylococcal food poisoning characterization

, 2009
Staphylococcal food poisoning is one of the most common food-borne diseases resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of coagulase-positive staphylococci, mainly Staphylococcus aureus ...
Hennekinne, Jacques-Antoine
core  

Safety Evaluation of Weissella paramesenteroides MW‐142 Isolated From Traditional Fermented Mulberry Wine

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Integrated safety evaluation of Weissella paramesenteroides MW‐142 from traditional fermented mulberry wine demonstrates no acute oral toxicity, non‐hemolytic activity, absence of harmful metabolites, and only intrinsic, non‐mobile antibiotic resistance genes, supporting its potential as a safe candidate for probiotic or biopreservative applications ...
Juan Huang, Yan‐yan Huang, Dong‐mei Liu, Qing‐bo Yao, Jun Tang, Su‐ping Zeng, Liu‐jun Liu   +6 more
wiley   +1 more source

PCR primers for the detection of staphylococcal enterotoxins K, L, and M and survey of staphylococcal enterotoxin types in Staphylococcus aureus isolates from food poisoning cases in Taiwan

, 2014
Staphylococcal enterotoxins (SEs) are important causative agents in gastroenteritidis and food poisoning cases. They are serologically grouped into five major classical types, i.e., SEA, SEB, SEC, SED, and SEE.
Lin, C.W., Tsen, H.Y., Cihang, Y.C., Chang, L.T., Yang, C.Y.   +4 more
core  

T cell Receptor Vβ9 in Method for Rapidly Quantifying Active Staphylococcal Enterotoxin Type-A without Live Animals

Toxins, 2019
Staphylococcal food poisoning is a result of ingestion of Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus. Staphylococcal enterotoxin type A (SEA) is the predominant toxin produced by S.
Reuven Rasooly, Paula Do, Xiaohua He, Bradley Hernlem   +3 more
doaj   +1 more source

Outbreak of Staphylococcal Food-Poisoning [PDF]

BMJ, 1947
J G, ODDY, H W, CLEGG
openaire   +2 more sources