Zobrazeno 1 - 10
of 84
pro vyhledávání: '"food intoxication"'
Publikováno v:
Food and Environment Safety, Vol 21, Iss 2, Pp 129-142 (2022)
This study identified 12 microorganisms, including eight bacteria and four fungi associated with different vegetables; cabbage (Brassica oleracea), ugu leaf (Telfairia occidentalis), scent leaf (Ocimum gratissimum), okra (Abelmoschus esculentus), wat
Externí odkaz:
https://doaj.org/article/39ae8b9a0ce0455e9c3f93636f34d8c3
Autor:
Sultan Ali, Abdullah F. Alsayeqh
Publikováno v:
Frontiers in Public Health, Vol 10 (2022)
The importance of meat-borne pathogens to global disease transmission and food safety is significant for public health. These pathogens, which can cause a variety of diseases, include bacteria, viruses, fungi, and parasites. The consumption of pathog
Externí odkaz:
https://doaj.org/article/81fe97d689e24f7b8eee662ce3d75129
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Enterotoxins (SEs) produced by Staphylococcus aureus are the cause of serious food intoxications. Staphylococcal enterotoxin C (SEC) is one of the main contributors, as it is often highly expressed. S. aureus possesses a competitive growth advantage
Externí odkaz:
https://doaj.org/article/dab4a7c3d8304610a62a211b9abc1de2
Autor:
Tatsuto Takeuchi, Keiichi Shigenobu
Publikováno v:
Spine Surgery and Related Research, Vol 3, Iss 1, Pp 86-90 (2019)
Introduction: Spinal subdural abscess (SSA) or empyema is a rare pathology and its exact incidence is unknown. Staphylococcus aureus (S aureus) is the most frequently responsible organism. The patients with SSA may have one or more predisposing immun
Externí odkaz:
https://doaj.org/article/5592d1df45954c8eab1e4ce8673857ea
Publikováno v:
Environmental Health Perspectives, 1999 Sep 01. 107(9), 715-719.
Externí odkaz:
https://www.jstor.org/stable/3434656
Publikováno v:
Microorganisms, Vol 9, Iss 5, p 1014 (2021)
Staphylococcal enterotoxin C (SEC) is a major cause of staphylococcal food poisoning in humans and plays a role in bovine mastitis. Staphylococcus aureus (S. aureus) benefits from a competitive growth advantage under stress conditions encountered in
Externí odkaz:
https://doaj.org/article/f814b2dec6b94437b9a1ecfe606fecc4
Autor:
Rodrigues, Fernando Vieira
Publikováno v:
Repositório Institucional da UFU
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Fundação de Amparo a Pesquisa do Estado de Minas Gerais Consumption of food contaminated with strains of Staphylococcus aureus can cause diseases, whose signs and symptoms include gastroenteritis, nausea, vomiting, diarrhea, abdominal pain within o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a2f41aee88ee4a35a3cf9ea6eff51fb
https://doi.org/10.14393/ufu.di.2013.188
https://doi.org/10.14393/ufu.di.2013.188
Publikováno v:
Beilstein Journal of Organic Chemistry, Vol 10, Iss 1, Pp 1808-1816 (2014)
Macroscopic gelatinous colonies of freshwater cyanobacterium Aphanothece sacrum, a luxury ingredient for Japanese cuisine, were found to contain a new oxylipin-derived macrolide, sacrolide A (1), as an antimicrobial component. The configuration of tw
Externí odkaz:
https://doaj.org/article/2c677952c01941f2b1f4d09a501bec7c
Publikováno v:
Frontiers in Microbiology, 13
Enterotoxins (SEs) produced by Staphylococcus aureus are the cause of serious food intoxications. Staphylococcal enterotoxin C (SEC) is one of the main contributors, as it is often highly expressed. S. aureus possesses a competitive growth advantage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b52123d8773b818a79c52586bff7bf4
https://doi.org/10.3389/fmicb.2022.820067
https://doi.org/10.3389/fmicb.2022.820067
Autor:
Etter, Danai, Büchel, Ramona, Patt, Tabea, Biggel, Michael, Tasara, Taurai, Cernela, Nicole, Stevens, Marc J A, Johler, Sophia
Publikováno v:
FEMS Microbiology Letters, 369 (1)
Staphylococcal food poisoning is a common food intoxication caused by staphylococcal enterotoxins. While growth of Staphylococcus aureus is not inhibited by the meat-curing agent nitrite, we hypothesize that nitrite has an influence on enterotoxin C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::900d10a7c3cbcf931ad21d792d1eefa5