Zobrazeno 1 - 10
of 102
pro vyhledávání: '"H M Solomon"'
Autor:
E. P. Cajucom, G. Y. Chao Jr., G. A. Constantino, J. A. Ejares, S. J. G. Quillope, H. M. Solomon, C. L. Ringor
Publikováno v:
The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences, Vol XLII-3-W8, Pp 79-85 (2019)
In a densely populated and hazard-prone megalopolis like Metro Manila, the ability to execute a rapid evacuation protocol is crucial in saving lives and minimizing the damage during disastrous events. However, there is no centralized database on the
Externí odkaz:
https://doaj.org/article/8d609ea201174011abbcca7ff17915bf
Publikováno v:
Journal of food protection. 60(9)
Shelf life (onset of sensory spoilage) and the potential for toxin production by Clostridium botulinum type E in retail-type packages of fresh aquacultured salmon fillets packaged in high-barrier film bags under selected atmospheres (100% air, a modi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a58e68c1ebab82f2bb7757a0ae53b448
https://pubmed.ncbi.nlm.nih.gov/31207826
https://pubmed.ncbi.nlm.nih.gov/31207826
Publikováno v:
Journal of food protection. 59(1)
Because modified atmosphere-packaged (MAP) vegetables may provide an anaerobic environment conducive to Clostridium botulinum growth and toxin production, the incidence of C. botulinum spores in commercially available, precut MAP vegetables was deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4e533c3fb7465ad3d7e7875a4db1232
https://pubmed.ncbi.nlm.nih.gov/31158955
https://pubmed.ncbi.nlm.nih.gov/31158955
Autor:
G. Alan Beard, T Cheng, H. M. Solomon, M X Triscott, J D Bottoms, Paul A. Hall, N. Rukma Reddy, John Y. Humber, Michael G. Roman, George J. Doellgast
Publikováno v:
Journal of food protection. 57(11)
The measurement of Clostridium botulinum type E toxin in fish was accomplished using an amplified immunoassay (enzyme-linked immunosorbent assay-enzyme-linked coagulation assay [ELISA-ELCA]) based on the coagulation cascade. Fresh catfish fillets ino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11591149c402cac0687914d470f7deb9
https://pubmed.ncbi.nlm.nih.gov/31121732
https://pubmed.ncbi.nlm.nih.gov/31121732
Publikováno v:
Journal of food protection. 57(10)
The ability of Clostridium botulinum type A or B spores to grow and produce toxin in fresh raw potatoes under vacuum with or without sulfite at 22°C was investigated. Fresh, peeled, sliced potatoes, untreated or dipped for 2 min in sulfite (NaHSO3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd6db7221a282dd6bbc7d51b674bb1d9
https://pubmed.ncbi.nlm.nih.gov/31121695
https://pubmed.ncbi.nlm.nih.gov/31121695
Publikováno v:
Journal of food protection. 54(8)
A variety of unacidified products bottled in oil or water were investigated for their ability to support growth and toxin production by Clostridium botulinum . The products were inoculated with a mixture of five strains of C. botulinum type A spores
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f8456948b1aa99d00da06b2ca4e8697
https://pubmed.ncbi.nlm.nih.gov/31051604
https://pubmed.ncbi.nlm.nih.gov/31051604
Publikováno v:
Journal of food protection. 53(10)
The ability of Clostridium botulinum types A and B spores to grow and produce toxin in shredded cabbage at room temperature under a modified atmosphere was investigated. Seven type A and seven type B strains of C. botulinum , mostly of vegetable orig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::817ed1cf836e5a669ae268f3ca2a6605
https://pubmed.ncbi.nlm.nih.gov/31018284
https://pubmed.ncbi.nlm.nih.gov/31018284
Publikováno v:
Journal of food protection. 47(11)
Toxic colonies of Clostridium botulinum types A, B, E and F were detected by precipitating toxin around the colonies on agar containing antitoxin. Incorporating antitoxin in a gel diffusion agar overlay after colonies had developed was unsatisfactory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::976387b26d126c7ca2f7ecb0897ef550
https://pubmed.ncbi.nlm.nih.gov/30934431
https://pubmed.ncbi.nlm.nih.gov/30934431
Publikováno v:
Journal of food protection. 45(5)
Cultures of Clostridium botulinum types A, B, E and F, which are responsible for human botulism, fall into two groups with different characteristics unrelated to toxin type. These groups differ primarily with respect to proteolysis, but also have dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::238eeaf3802539366aa2ad314e34277b
https://pubmed.ncbi.nlm.nih.gov/30866316
https://pubmed.ncbi.nlm.nih.gov/30866316
Publikováno v:
Journal of food protection. 45(6)
The ability of unheated and heated spores of nonproteolytic Clostridium botulinum types B and F, and of the weakly proteolytic type G, to grow and produce toxin in crabmeat and broth at low temperatures was investigated. Sterilized crabmeat or broth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8251c5cddb3c418b18261b3e7437ec67
https://pubmed.ncbi.nlm.nih.gov/30866216
https://pubmed.ncbi.nlm.nih.gov/30866216