Zobrazeno 1 - 10
of 126
pro vyhledávání: '"U Messelhäußer"'
Publikováno v:
Food Microbiology. 85:103279
Cereulide, a potent toxin produced by Bacillus cereus, is a small, highly heat- and acid-resistant depsipeptide toxin, which confronts food industry with several challenges. Due to the ubiquitous presence of B. cereus in the environment, this opportu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1545e150e69febaa273518f43ede0dfb
https://doi.org/10.1016/j.fm.2019.103279
https://doi.org/10.1016/j.fm.2019.103279
Autor:
Soroush Sharbati, U. Messelhäußer, E. Glocker, Greta Gölz, Thomas Alter, Ingrid Hänel, Gül Karadas
Publikováno v:
Journal of Applied Microbiology. 115:583-590
Aims The pathogenic potential of Arcobacter butzleri isolates was investigated by detecting the presence of putative virulence genes and analysing the adhesive and invasive capabilities in cell cultures of human cell lines. Methods and Results The pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6833de4015a009322800ad426ca905
https://doi.org/10.1111/jam.12245
https://doi.org/10.1111/jam.12245
Autor:
A Mazick, E Mertens, A Fruth, R Prager, U Messelhäußer, S. Toikkanen, M. Scharlach, K Claußen, J. Dreesman, Regina Konrad
Publikováno v:
Das Gesundheitswesen. 78
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660eb05c45b5b29af810e950686d7f66
https://doi.org/10.1055/s-0036-1578922
https://doi.org/10.1055/s-0036-1578922
Publikováno v:
International Journal of Food Microbiology. 142:360-364
Vibrio spp. as natural inhabitants of sea- and brackwater of both tropical and temperate regions of the world are commonly found in different kinds of seafood. Even among the three main human pathogenic species Vibrio parahaemolyticus, Vibrio cholera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0d52e94fccd64fb59da7e2af055e621
https://doi.org/10.1016/j.ijfoodmicro.2010.07.020
https://doi.org/10.1016/j.ijfoodmicro.2010.07.020
Validation of a Duplex Real-Time PCR for the Detection of Salmonella spp. in Different Food Products
Autor:
Anja Mayr, R. Zucker, Ingrid Huber, Andreas Sing, Ulrich Busch, Elke Müller-Hohe, U. Messelhäusser, Klaus Pietsch, Annette Anderson
Publikováno v:
Food Analytical Methods. 4:259-267
A 5′ nuclease duplex real-time polymerase chain reaction (PCR) assay was developed and validated with various food products for the specific and fast detection of Salmonella spp. in food. The assay used previously published primers in combination w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa239611f6f5813d2cd002fb80899496
https://doi.org/10.1007/s12161-010-9142-8
https://doi.org/10.1007/s12161-010-9142-8
Autor:
P. Kämpf, Ulrich Busch, B. Wagner, Monika Ehling-Schulz, U. Messelhäusser, R. Zucker, Martina Fricker, C. Höller
Publikováno v:
Journal of Food Protection. 73:395-399
In this study, 809 samples of ice cream from different sources were investigated by using cultural methods for the presence of presumptive Bacillus cereus. Isolates from culture-positive samples were examined with a real-time PCR assay targeting a re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c5f3fe7a3330f592d3d5a2306ae9a15
https://doi.org/10.4315/0362-028x-73.2.395
https://doi.org/10.4315/0362-028x-73.2.395
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
D. Elmer-Englhard, U. Pudich, C. Höller, Stefan Hörmansdorfer, U. Messelhäusser, R. Zucker, Ulrich Busch
Publikováno v:
Journal für Verbraucherschutz und Lebensmittelsicherheit. 2:194-197
Clostridium perfringens is a Gram-positive, anaerobic bacterium. The strains are classified into five types (type A to E), depending on the ability to produce alpha-, beta-, epsiloon and iota-toxin, but food-poisonings are mostly caused by C. perfrin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88c366d7230e766c3804af0c44a0d24e
https://doi.org/10.1007/s00003-007-0173-z
https://doi.org/10.1007/s00003-007-0173-z