Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Viktoria Atanassova"'
Autor:
Chiara BENINATI, Felix REICH, Daniele MUSCOLINO, Filippo GIARRATANA, Antonio PANEBIANCO, Günter KLEIN, Viktoria ATANASSOVA
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 97-102 (2015)
ESBL and MRSA-producing bacteria in food-producing animals may contribute to increased incidences of infection in humans. This study was carried out on 38 samples obtained from 32 chickens and 6 turkey products purchased at retail outlets of Hannover
Externí odkaz:
https://doaj.org/article/a2a80c2a91524a4993a6414857f92592
Publikováno v:
Emerging Infectious Diseases, Vol 19, Iss 8, Pp 1253-1259 (2013)
During 2010, we evaluated the presence of extended-spectrum β-lactamase– and AmpC-producing enterobacteria in broiler chickens at slaughter. Samples (70 carcasses and 51 ceca) from 4 flocks were analyzed by direct plating and after enrichment. Ext
Externí odkaz:
https://doaj.org/article/b8434e13cd334e069e2b455abd6093bd
Publikováno v:
Food Microbiology. 63:164-169
The increasing number of antimicrobial resistant Enterobacteriaceae both in veterinary and human medicine, the dissemination of these bacteria in several environments and their possible repercussions on human health is causing concern. Game meat is u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::824cc4b1347dd5a4bcaa44f5d230cc36
https://doi.org/10.1016/j.fm.2016.11.013
https://doi.org/10.1016/j.fm.2016.11.013
Publikováno v:
Food Microbiology. 54:1-5
Extended spectrum beta lactamase forming Escherichia coli is considered a threat in severe clinical cases. Food producing animals and poultry in particular are considered a possible reservoir for distribution of resistant bacteria to humans via meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2da612cb72985989715d4937536c2999
https://doi.org/10.1016/j.fm.2015.10.020
https://doi.org/10.1016/j.fm.2015.10.020
Publikováno v:
Journal of Food Protection. 71:860-864
Sushi is a traditional Japanese food, mostly consisting of rice and raw fish. Fish is considered a healthy food, but as with other animal products, consumption of raw muscle incurs potential health risks such as ingestion of pathogenic bacteria or pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c25c9273ebba7b785f0dc940af8be82
https://doi.org/10.4315/0362-028x-71.4.860
https://doi.org/10.4315/0362-028x-71.4.860
Publikováno v:
Meat Science. 78:414-419
In the framework of a project on the hygiene status of freshly shot game 289 samples were microbiologically analysed: 127 samples from wild boars, 95 from roe deer and 67 from red deer. The microbiological parameters evaluated were the mesophilic aer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7a88de80f526691493e2c654cad3138
https://doi.org/10.1016/j.meatsci.2007.07.004
https://doi.org/10.1016/j.meatsci.2007.07.004
Publikováno v:
Antonie van Leeuwenhoek. 92:285-288
The aim of this study was to investigate the presence of Campylobacter spp. in poultry and poultry products available for the consumers at retail markets in Bulgaria. Samples (n = 210) of poultry carcasses and poultry products for sale at the retail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cac2edce3a51cc1617267848b12aa3ed
https://doi.org/10.1007/s10482-007-9154-6
https://doi.org/10.1007/s10482-007-9154-6
Autor:
Felix Reich, Daniele Muscolino, Günter Klein, Viktoria Atanassova, Filippo Giarratana, Antonio Panebianco, Chiara Beninati
Beninati C., Reich F., Muscolino D., Giarratana F., Panebianco A., Klein G., Atanassova V. (2015): ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy. Czech J. Food Sci., 33: 97–102. ESBL and MRSA-produci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6beaeecacece9145a61e690a567c9018
http://hdl.handle.net/11570/3091596
http://hdl.handle.net/11570/3091596
Publikováno v:
International Journal of Food Microbiology. 68:105-113
In many countries Staphylococcus aureus is considered to be the second or third most common pathogen causing outbreaks of food poisoning, only outnumbered by Salmonella spp. and in competition with Clostridium perfringens. Often the consumption of ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e11612de633844e003db7e74982acc2
https://doi.org/10.1016/s0168-1605(01)00479-2
https://doi.org/10.1016/s0168-1605(01)00479-2
Publikováno v:
FEMS Immunology & Medical Microbiology. 49:146-148
Campylobacter jejuni is often prevalent in turkey and poultry, but the effects of storage temperatures and storage periods and the interruption of the cooling chain on its survival have not been evaluated so far. In this study, 700 samples of turkey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cce73148bb0e4797ba20b78fc9fdd92
https://doi.org/10.1111/j.1574-695x.2006.00179.x
https://doi.org/10.1111/j.1574-695x.2006.00179.x