Results 81 to 90 of about 2,909,247 (196)

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, Kovats, RS, Armstrong, BG, Hajat, S, Ebi, KL, Edwards, SJ   +5 more
core   +1 more source

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

Whole Genome Sequencing Provides an Added Value to the Investigation of Staphylococcal Food Poisoning Outbreaks. [PDF]

Front Microbiol, 2021
Nouws S, Bogaerts B, Verhaegen B, Denayer S, Laeremans L, Marchal K, Roosens NHC, Vanneste K, De Keersmaecker SCJ.   +8 more
europepmc   +1 more source

Occurrence of enterotoxin-encoding genes in Staphylococcus aureus causing mastitis in lactating goats

Pesquisa Veterinária Brasileira, 2014
Staphylococcal enterotoxins are the leading cause of human food poisoning worldwide. Staphylococcus spp. are the main mastitis-causing agents in goats and frequently found in high counts in goat milk.
Daneelly H. Ferreira, Maria das Graças X. Carvalho, Maria J. Nardelli, Francisca G.C. Sousa, Celso J.B. Oliveira   +4 more
doaj   +1 more source

Characteristics for phage-encoded cell wall hydrolase of LysSAP27 to reduce staphylococcal food poisoning. [PDF]

Food Sci Biotechnol, 2021
Park DW, Lee YD, Park JH.
europepmc   +1 more source

Staphylococcal enterotoxins in the Etiopathogenesis of Mucosal Autoimmunity within the Gastrointestinal Tract

Toxins, 2014
The staphylococcal enterotoxins (SEs) are the products of Staphylococcus aureus and are recognized as the causative agents of classical food poisoning in humans following the consumption of contaminated food.
MaryAnn Principato, Bi-Feng Qian
doaj   +1 more source

Staphylococcus food poisoning: recommendations for its prevention and control [PDF]

, 1967
Mr. Dewberry, a Fellow of the Society of Health and of the Institute of Public Health and Hygiene, served with The historic Mediterranean Fever Commission in Malta in 1904-05 and may be the last survivor of that celebrated group.
Dewberry, Elliot B.
core  

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  

Food safety in Finland 2019 [PDF]

, 2020
This report presents for the year 2019 the results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments. The report also assesses, based on the results, the
Finnish Food Authority
core  

Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective

, 2003
The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the
Martin B. Cole, Cynthia M. Stewart, Donald W. Schaffner   +2 more
core