Добірка наукової літератури з теми "Foodborne bacterial"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся зі списками актуальних статей, книг, дисертацій, тез та інших наукових джерел на тему "Foodborne bacterial".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Статті в журналах з теми "Foodborne bacterial"
SMITH, JAMES L. "Arthritis and Foodborne Bacteria." Journal of Food Protection 57, no. 10 (October 1, 1994): 935–41. http://dx.doi.org/10.4315/0362-028x-57.10.935.
Повний текст джерелаAladhadh, Mohammed. "A Review of Modern Methods for the Detection of Foodborne Pathogens." Microorganisms 11, no. 5 (April 24, 2023): 1111. http://dx.doi.org/10.3390/microorganisms11051111.
Повний текст джерелаRANGEL-VARGAS, ESMERALDA, ANAIS M. LUNA-ROJO, ARTURO CADENA-RAMÍREZ, REFUGIO TORRES-VITELA, CARLOS A. GÓMEZ-ALDAPA, ANGÉLICA VILLARRUEL-LÓPEZ, ALEJANDRO TÉLLEZ-JURADO, JOSÉ R. VILLAGÓMEZ-IBARRA, ROSALÍA REYNOSO-CAMACHO, and JAVIER CASTRO-ROSAS. "Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria." Journal of Food Protection 81, no. 5 (April 5, 2018): 743–53. http://dx.doi.org/10.4315/0362-028x.jfp-17-258.
Повний текст джерелаChen, Lili, Jikai Wang, Ronghua Zhang, Hexiang Zhang, Xiaojuan Qi, Yue He, and Jiang Chen. "An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China." Foods 11, no. 16 (August 9, 2022): 2382. http://dx.doi.org/10.3390/foods11162382.
Повний текст джерелаMira Miralles, Marina, Lucia Maestre-Carballa, Monica Lluesma-Gomez, and Manuel Martinez-Garcia. "High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food." Foods 8, no. 10 (October 11, 2019): 480. http://dx.doi.org/10.3390/foods8100480.
Повний текст джерелаHarris, J. B. "Foodborne and Waterborne Bacterial Pathogens." Clinical Infectious Diseases 56, no. 12 (March 13, 2013): 1849–50. http://dx.doi.org/10.1093/cid/cit138.
Повний текст джерелаD.V.M., Martin Wiedmann. "Subtyping of Bacterial Foodborne Pathogens." Nutrition Reviews 60, no. 7 (July 1, 2002): 201–8. http://dx.doi.org/10.1301/00296640260184273.
Повний текст джерелаAllen, Kevin J. "Genomics of Foodborne Bacterial Pathogens." Food Microbiology 28, no. 8 (December 2011): 1415–16. http://dx.doi.org/10.1016/j.fm.2011.07.012.
Повний текст джерелаGREER, G. GORDON. "Bacteriophage Control of Foodborne Bacteria†." Journal of Food Protection 68, no. 5 (May 1, 2005): 1102–11. http://dx.doi.org/10.4315/0362-028x-68.5.1102.
Повний текст джерелаWu, Tailin, Ajay Kumar Yagati, and Junhong Min. "Electrochemical Detection of Different Foodborne Bacteria for Point-of-Care Applications." Biosensors 13, no. 6 (June 12, 2023): 641. http://dx.doi.org/10.3390/bios13060641.
Повний текст джерелаДисертації з теми "Foodborne bacterial"
Favrin, Stacy Jane. "The use of bacteriophage in detecting foodborne bacterial pathogens." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ40410.pdf.
Повний текст джерелаBanerjee, Mousumi. "Occurrence and behaviour of foodborne bacterial pathogens in Indian retail spices." Thesis, University of North Bengal, 2002. http://hdl.handle.net/123456789/1071.
Повний текст джерелаRakshit, Mousumi. "Survivability and Growth of food borne bacterial pathogens as influenced by processing technologies during the production and storage of some legume - based traditional foods of India." Thesis, University of North Bengal, 2014. http://ir.nbu.ac.in/hdl.handle.net/123456789/1844.
Повний текст джерелаRoy, Arindam. "Occurrence and behaviour of foodborne bacterial pathogens in some lagume-based traditional fermented foods marketed in West Bengal, India." Thesis, University of North Bengal, 2007. http://hdl.handle.net/123456789/1050.
Повний текст джерелаHuff, Karleigh Rose. "Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds." Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77213.
Повний текст джерелаPh. D.
Moreirinha, Ana Catarina Fernandes. "Development of infrared spectroscopy for assessing bacterial quality in foods." Doctoral thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15278.
Повний текст джерелаRapid and specific detection of foodborne bacteria that can cause food spoilage or illness associated to its consumption is an increasingly important task in food industry. Bacterial detection, identification, and classification are generally performed using traditional methods based on biochemical or serological tests and the molecular methods based on DNA or RNA fingerprints. However, these methodologies are expensive, time consuming and laborious. Infrared spectroscopy is a reliable, rapid, and economic technique which could be explored as a tool for bacterial analysis in the food industry. In this thesis it was evaluated the potential of IR spectroscopy to study the bacterial quality of foods. In Chapter 2, it was developed a calibration model that successfully allowed to predict the bacterial concentration of naturally contaminated cooked ham samples kept at refrigeration temperature during 8 days. In this part, it was developed the methodology that allowed the best reproducibility of spectra from bacteria colonies with minimal sample preparation, which was used in the subsequent work. Several attempts trying different resolutions and number of scans in the IR were made. A spectral resolution of 4 cm-1, with 32 scans were the settings that allowed the best results. Subsequently, in Chapter 3, it was made an attempt to identify 22 different foodborne bacterial genera/species using IR spectroscopy coupled with multivariate analysis. The principal component analysis, used as an exploratory technique, allowed to form distinct groups, each one corresponding to a different genus, in most of the cases. Then, a hierarchical cluster analysis was performed to further analyse the group formation and the possibility of distinction between species of the same bacterial genus. It was observed that IR spectroscopy not only is suitable to the distinction of the different genera, but also to differentiate species of the same genus, with the simultaneous use of principal component analysis and cluster analysis techniques. The utilization of IR spectroscopy and multivariate statistical analysis were also investigated in Chapter 4, in order to confirm the presence of Listeria monocytogenes and Salmonella spp. isolated from contaminated foods, after growth in selective medium. This would allow to substitute the traditional biochemical and serological methods that are used to confirm these pathogens and that delay the obtainment of the results up to 2 days. The obtained results allowed the distinction of 3 different Listeria species and the distinction of Salmonella spp. from other bacteria that can be mistaken with them. Finally, in chapter 5, high pressure processing, an emerging methodology that permits to produce microbiologically safe foods and extend their shelf-life, was applied to 12 foodborne bacteria to determine their resistance and the effects of pressure in cells. A treatment of 300 MPa, during 15 minutes at room temperature was applied. Gram-negative bacteria were inactivated to undetectable levels and Gram-positive showed different resistances. Bacillus cereus and Staphylococcus aureus decreased only 2 logs and Listeria innocua decreased about 5 logs. IR spectroscopy was performed in bacterial colonies before and after HPP in order to investigate the alterations of the cellular compounds. It was found that high pressure alters bands assigned to some cellular components as proteins, lipids, oligopolysaccharides, phosphate groups from the cell wall and nucleic acids, suggesting disruption of the cell envelopes. In this work, bacterial quantification and classification, as well as assessment of cellular compounds modification with high pressure processing were successfully performed. Taking this into account, it was showed that IR spectroscopy is a very promising technique to analyse bacteria in a simple and inexpensive manner.
A deteção rápida e específica de bactérias que podem provocar deterioração de alimentos ou doenças associadas ao seu consumo é cada vez mais importante na indústria alimentar. A deteção, identificação e classificação de bactérias são geralmente realizadas utilizando métodos tradicionais baseados em testes bioquímicos e/ou serológicos e em métodos moleculares baseados em análise de DNA ou RNA. Contudo, estas metodologias são dispendiosas, demoradas e trabalhosas. A espectroscopia de infravermelho é uma técnica confiável, rápida e económica, que pode ser explorada como ferramenta para a indústria alimentar. Nesta tese foi avaliado o potencial da espectroscopia de infravermelho para estudar a qualidade bacteriana de alimentos. No capítulo 2, foi desenvolvido um modelo de calibração que permitiu prever com sucesso a concentração bacteriana de fiambre naturalmente contaminado, mantido em refrigeração durante 8 dias. Nesta parte, foi desenvolvida a metodologia que permitiu obter a melhor reprodutibilidade dos espectros das colónias de bactérias, com preparação mínima das amostras, que foi utilizada no trabalho subsequente. Foram realizadas várias tentativas para a obtenção de espectros de infravermelho, testando diferentes resoluções e número de scans. Os melhores resultados foram obtidos utilizando uma resolução espectral de 4 cm-1 e 32 varrimentos. De seguida, no capítulo 3, foi feita uma tentativa de identificar 22 bactérias provenientes de alimentos usando a espectroscopia de infravermelho associada a análise multivariada. A análise de componentes principais, utilizada como método exploratório, permitiu a formação de grupos distintos, cada um correspondendo a um género diferente, na grande maioria dos casos. Posteriormente, foi realizada uma análise hierárquica por clusters de forma a investigar a formação de grupos e a possibilidade de distinção de espécies dentro de um mesmo género de bactérias. Observou-se que a espectroscopia de infravermelho é adequada não só para a distinção de diferentes géneros, mas também para diferenciar espécies dentro de um mesmo género, com o uso simultâneo de análise de componentes principais e análise hierárquica por clusters. A utilização de espectroscopia de infravermelho e análise estatística multivariada foram também investigadas no capítulo 4 para confirmação da presença de Listeria monocytogenes e Salmonella spp., isoladas a partir de alimentos contaminados, após crescimento em meio selectivo. Isto permitiria a substituição dos métodos bioquímicos e serológicos que são usados para confirmar a presença destas bactérias patogénicas e que podem atrasar a obtenção de resultados por 2 dias. Os resultados obtidos permitiram a distinção de Salmonella spp. de outras bactérias que se possam confundir com elas. Por fim, no capítulo 5, o processamento por alta pressão, uma metodologia emergente que permite produzir alimentos microbiologicamente seguros e aumentar o seu tempo de prateleira, foi aplicada a 12 bactérias alimentares, de forma a determinar a sua resistência e os efeitos da pressão a nível das células. Foi aplicado um tratamento de 300 MPa, à temperatura ambiente e durante 15 minutos. As bactérias de Gram-negativo foram inativadas até níveis não detetáveis, enquanto as de Gram-positivo mostraram diferentes níveis de resistência. As espécies Bacillus cereus e Staphyloccus aureus decresceram apenas 2 unidades logarítmicas enquanto a espécie Listeria innocua diminuiu cerca de 5 unidades logarítmicas. A espectroscopia de infravermelho foi utilizada na análise das colónias bacterianas antes e após o tratamento por alta pressão, de forma a investigar as alterações que são provocadas nos componentes celulares com este tipo de processamento. Descobriu-se que a alta pressão altera bandas espectrais correspondentes a alguns componentes celulares, de entre os quais proteínas, lípidos, oligopolissacarídeos, grupos fosfato da parede celular e ácidos nucleicos, podendo indicar rutura da parede/membrana celular. Neste trabalho, a quantificação de bactérias e a sua classificação, bem como a análise de modificação nos componentes celulares após processamento por alta pressão foram realizados com sucesso. Assim, a espectroscopia de infravermelho demonstrou ser uma técnica bastante promissora para analisar bactérias provenientes de alimentos de uma forma simples e pouco dispendiosa.
Shane, Sharon L. "Reported bacterial foodborne outbreaks occurring in institutional settings and group gatherings : United States, 2000 through 2004 /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1440932.
Повний текст джерела"December, 2006." Includes bibliographical references (leaves 90-117). Online version available on the World Wide Web. Library also has microfilm. Ann Arbor, Mich. : ProQuest Information and Learning Company, [2006]. 1 microfilm reel ; 35 mm.
Friedriczewski, Anelise Bravo. "Efeito da formação de biofilme por Staphylococcus coagulase positiva isolados de queijo mussarela elaborado com leite de búfala sobre a sensibilidade a sanitizantes." Universidade Federal de Pelotas, 2017. http://guaiaca.ufpel.edu.br:8080/handle/prefix/3943.
Повний текст джерелаApproved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-24T13:56:04Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Anelise_Bravo.pdf: 334250 bytes, checksum: 202476b6e47db168114279f75ea259d0 (MD5)
Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-24T13:56:12Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Anelise_Bravo.pdf: 334250 bytes, checksum: 202476b6e47db168114279f75ea259d0 (MD5)
Made available in DSpace on 2018-05-24T13:56:12Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Anelise_Bravo.pdf: 334250 bytes, checksum: 202476b6e47db168114279f75ea259d0 (MD5) Previous issue date: 2017-07-20
Sem bolsa
A mussarela de leite de búfala, principal tipo de queijo obtido a partir desse leite no Brasil, é um produto novo no mercado, com alta aceitação pelos consumidores e excelentes perspectivas de comércio. O queijo é um alimento rico em nutrientes, o que favorece a proliferação de micro-organismos que podem provocar toxi-infecções ou intoxicações nos consumidores. A gastrenterite estafilocócica é causada pela ingestão de alimentos que contenham enterotoxinas produzidas por Staphylococcus coagulase positiva. Um problema que pode dificultar a eliminação de microorganismos indesejáveis na indústria de alimentos é a formação de biofilme. O objetivo deste estudo foi determinar o efeito da formação de biofilme por Staphylococcus coagulase positiva (SCP) isolados de queijo mussarela de búfala sobre a sensibilidade a sanitizantes. A partir de contagens de SCP realizadas em 50 amostras de queijo mussarela de búfala foram obtidos isolados, que foram comparados entre si por rep-PCR e identificados bioquimicamente e por multiplex PCR. As cepas distintas foram testadas quanto a formação de biofilme em placas de microtitulação. As cepas forte formadoras e uma não formadora de biofilme foram testadas em superfícies de polietileno de alta densidade, aço inoxidável e vidro. Também foram testadas quanto à sensibilidade ao hipoclorito de sódio e ao iodo após a formação do biofilme. Vinte amostras de queijo albergavam SCP, entretanto as contagens estavam dentro dos limites estabelecidos pela legislação brasileira. A rep-PCR mostrou que cada uma das amostras que estavam contaminadas apresentava uma única cepa, as quais foram identificadas como S. aureus. Dois isolados foram classificados como forte formadores de biofilme, sete como moderados formadores, dez fracos formadores e um como não formador de biofilme. As duas cepas forte formadoras produziram biofilme nas três superfícies testadas. A aplicação dos sanitizantes hipoclorito de sódio e iodo promoveu uma redução das populações bacterianas de aproximadamente 2 log em todas as superfícies, tanto das cepas formadoras de biofilme como da não formadora. Embora as cepas formadoras de biofilme não sejam mais resistentes aos sanitizantes hipoclorito de sódio e iodo do que as não formadoras, elas atingem maiores concentrações no biofilme, o que resulta em maiores populações bacterianas remanescentes após a aplicação dos sanitizantes.
The Buffalo milk mozzarella cheese, main type of chesse obtained from this milk in Brazil, is a new product in the market, with high consumer acceptance and excellent prospects for trade. The cheese is rich in nutrients, which favors the proliferation of microorganisms that can cause food toxi-infections in the consumer. The staphylococcal gastro-enteritis is caused by ingestion of food containing enterotoxins produced by coagulase-positive Staphylococcus. One problem that may hinder the elimination of undesirable microorganisms in the food industry is the formation of biofilms. The objective of this study was to determine the effect of biofilm formation by coagulase-positive (CPS) Staphylococcus isolated from buffalo mozzarella cheese on sensitivity to sanitizers. From CPS counts carried out on 50 samples of buffalo mozzarella cheese were obtained isolates, which were compared by rep-PCR and biochemically identified and by multiplex PCR. The distinct strains were tested for biofilm formation in microtiter plates. Strong forming and non-biofilm forming strains were tested on high density polyethylene, stainless steel and glass surfaces. They were also tested for sensitivity to sodium hypochlorite and iodine after biofilm formation. Twenty samples of cheese harbor CPS, however the counts were within the limits established by Brazilian legislation. Rep-PCR showed that each of the samples that were contaminated had a single strain, which was identified as S. aureus. Two isolates were classified as strong biofilm formers, seven as moderate formers, ten weak formers and one as non-biofilm builder. The two strong forming strains produced biofilm on the three surfaces tested. The application of sodium hypochlorite and iodine sanitizers promoted a reduction of approximately 2 log bacterial populations on all surfaces of both the biofilm and non-forming strains. Although biofilm forming strains are no longer resistant to sanitizers sodium hypochlorite and iodine than non-forming sanitizers, they reach higher concentrations in the biofilm, resulting in larger bacterial populations remaining after application of the sanitizers.
Abong'o, Benard Omondi. "Prevalence of Escherichia coli O157:H7 in water and meat and meat products and vegetables sold in the Eastern Cape Province of South Africa and its impact on the diarrhoeic conditions of HIV/AIDS patients." Thesis, University of Fort Hare, 2008. http://hdl.handle.net/10353/87.
Повний текст джерелаOlivier, Dedré. "The influence of thermal and nonthermal food preservation methodologies on the liberation and ultrastructure of bacterial endotoxins." Thesis, Bloemfontein : Central University of Technology, Free State, 2010. http://hdl.handle.net/11462/123.
Повний текст джерелаConsumer demands for fresh, microbiologically safe foods with high organoleptical and nutritional quality has led to the development of novel food preservation technologies as alternatives or enhancements to traditional preservation techniques. An example of these novel preservation technologies is high hydrostatic pressure (HHP) processing. It involves the applications of static pressure of 50 to 1 000 mega Pascals (MPa) to solid or packaged liquid foods, with varying holding times. The combination of factors to enhance preservation is increasingly being used in industry, e.g. the use of different temperatures and additives (hurdles) can enhance the preservative effect of HHP. In this study the influence of HHP on organism viability and growth response was assessed. The organisms evaluated included Escherichia coli O111, Listeria monocytogenes (UAFSBCC) and Staphylococcus aureus (ATCC 25923), in peptone water, which was subjected to HHP of 200 MPa for 15 minutes at 8 and 50 ºC respectively. Subsequent to the mentioned pressurisation, sub-culturing was performed and growth responses were evaluated at 0, 6, 18, 24, 30, 42 and 48 hours. Bacterial survival and growth response was measured by means of intact cell count, colony forming units and optical density. From the results it was eminent that bacterial cells were only sublethally injured and were able to repair within 48 hours of enriched sub-culturing. E. coli O111 proved to be most sensitive to HHP with Staphylococcus aureus (ATCC 25923) most resistant. This study also proved that bacterial concentration and inactivation rate are inversely proportionate to each other. Subsequent to growth and cell repair assessments, E. coli O111 was selected as a model to evaluate the effect of sublethal HHP on the liberation and toxicity of bacterial endotoxins (free and cell wall bound). It is also known that different extraction procedures extract different lipopolysaccharides (LPS) fractions and therefore LPS was extracted from the test broth by a combination method of Folch, Lees & Sloane-Stanley, and Venter and Ivanov. The extraction yielded a biphasic system, LPS with reduced lipid content in the upper phase (aqueous) and LPS with increased lipid content in the lower phase (organic). Following extraction the Limulus amebocyte lysate (LAL) test was performed to quantify the concentration (assumed) of LPS in the aqueous and organic phases. Free LPS was detected within six hours in the supernatant in the high and low bacterial loads, moreover the toxicity response of post HHP cell damage was more pronounced at 50 ºC (hurdle) than that observed for the treatments at 8 ºC (hurdle) and more so in the organic phases. The latter implied that HHP not only resulted in quantity LPS variation but also in structural change. However membrane repair was apparently complete after 48 hours, as differences in toxicity were no longer evident. Furthermore, the use of a porcine IL-6 ELISA assay was evaluated as an alternative for the customary LAL as a biomarker for pyrogenic substances in matrixes. Porcine whole blood was challenged for IL-6 production by LPS in the samples from the organic and aqueous systems. A porcine IL-6 enzyme-linked immunosorbent assay was used to assess IL-6 expression in whole blood after being challenged with LPS. From the results it emanated that HHP caused in a change in LPS structure which resulted in a decreased IL-6 expression in whole blood, indicating that structural adaptation of the cell membrane in response to HHP influenced the ability of LPS to stimulate macrophages and monocytes. Therefore, further research and development would be required to evaluate the influence of post HHP LPS on human IL-6 expression. When comparing the porcine IL-6 with the LAL no correlation in toxicity could be established in any of the treatment parameters. Finally it can be concluded that HHP had an influence in the structural morphology of LPS. These structural changes could result in LPS being more toxic, it could also have an effect on the accuracy of immunological assessments, the ability to form biofilm, and susceptibility to phages.
Книги з теми "Foodborne bacterial"
Bridier, Arnaud, ed. Foodborne Bacterial Pathogens. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9000-9.
Повний текст джерела1949-, Doyle Michael P., ed. Foodborne bacterial pathogens. New York: M. Dekker, 1989.
Знайти повний текст джерелаWiedmann, Martin, and Wei Zhang. Genomics of foodborne bacterial pathogens. New York: Springer, 2011.
Знайти повний текст джерелаWiedmann, Martin, and Wei Zhang, eds. Genomics of Foodborne Bacterial Pathogens. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-7686-4.
Повний текст джерелаA, Lee H., and Morgan M. R. A, eds. Immunoassays for food-poisoning bacteria and bacterial toxins. London: Chapman & Hall, 1992.
Знайти повний текст джерелаC, Buzby Jean, and United States. Dept. of Agriculture. Economic Research Service., eds. Bacterial foodborne disease: Medical costs & productivity losses. Washington, D.C: Food and Consumer Economics Division, Economic Research Service, U.S. Department of Agriculture, 1996.
Знайти повний текст джерелаFoodborne microbial pathogens: Mechanisms and pathogenesis. New York: Springer, 2008.
Знайти повний текст джерелаV, Martínez-Suárez Joaquín, Aguado-Urda Mónica, López-Alonso Victoria, and SpringerLink (Online service), eds. Microarray Detection and Characterization of Bacterial Foodborne Pathogens. Boston, MA: Springer US, 2012.
Знайти повний текст джерелаLópez-Campos, Guillermo, Joaquín V. Martínez-Suárez, Mónica Aguado-Urda, and Victoria López-Alonso. Microarray Detection and Characterization of Bacterial Foodborne Pathogens. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-3250-0.
Повний текст джерелаD, Pierson Merle, Stern Norman J, Institute of Food Technologists, and International Union of Food Science and Technology., eds. Foodborne microorganisms and their toxins: Developing methodology. New York: Dekker, 1986.
Знайти повний текст джерелаЧастини книг з теми "Foodborne bacterial"
Armstrong, Gregory L., Jill Hollingsworth, and J. Glenn Morris. "Bacterial Foodborne Disease." In Bacterial Infections of Humans, 109–38. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5327-4_6.
Повний текст джерелаGreen, Heather, Jon Furuno, Amy Horneman, and J. Glenn Morris. "Bacterial Foodborne Disease." In Bacterial Infections of Humans, 121–58. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-0-387-09843-2_6.
Повний текст джерелаWareing, Peter. "Foodborne Bacterial Pathogens." In Micro-facts, 8–192. Cambridge: Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732130-00008.
Повний текст джерелаNarayan, Krishna Gopal, Dharmendra Kumar Sinha, and Dhirendra Kumar Singh. "Foodborne Bacterial Infections." In Veterinary Public Health & Epidemiology, 253–73. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-7800-5_28.
Повний текст джерелаLv, Ruiling, and Donghong Liu. "Bacterial Spores." In Stress Responses of Foodborne Pathogens, 499–516. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90578-1_17.
Повний текст джерелаFagerquist, Clifton K. "Proteomics of Foodborne Bacterial Pathogens." In Genomics of Foodborne Bacterial Pathogens, 343–402. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-7686-4_11.
Повний текст джерелаChen, Yi, Eric Brown, and Stephen J. Knabel. "Molecular Epidemiology of Foodborne Pathogens." In Genomics of Foodborne Bacterial Pathogens, 403–53. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-7686-4_12.
Повний текст джерелаAbu-Ali, Galeb S., and Shannon D. Manning. "The Evolution of Foodborne Pathogens." In Genomics of Foodborne Bacterial Pathogens, 455–87. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-7686-4_13.
Повний текст джерелаLi, Jiao, Xiangzhao Mao, Xiaonan Lu, and Jinsong Feng. "Bacterial Programmed Cell Death." In Stress Responses of Foodborne Pathogens, 537–47. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90578-1_19.
Повний текст джерелаMilillo, Sara R., Martin Wiedmann, and Karin Hoelzer. "Overview: The Impact of Microbial Genomics on Food Safety." In Genomics of Foodborne Bacterial Pathogens, 1–27. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-7686-4_1.
Повний текст джерелаТези доповідей конференцій з теми "Foodborne bacterial"
Arenas, Yaxal, Arkady Mandel, and Lothar Lilge. "Kynetic resazurin assay (KRA) for bacterial quantification of foodborne pathogens." In SPIE BiOS, edited by Daniel L. Farkas, Dan V. Nicolau, and Robert C. Leif. SPIE, 2012. http://dx.doi.org/10.1117/12.912177.
Повний текст джерелаGarneau, P., O. Labrecque, C. Maynard, S. Messier, M. Archambault, and J. Harel. "Diagnostic microarrays for antimicrobial resistance bacterial gene (ABG) identification." In Eighth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2009. http://dx.doi.org/10.31274/safepork-180809-826.
Повний текст джерелаGebreyes, Wondwossen A., Siddhartha Thakur, S. Zhao, P. McDermott, D. G. White, and H. Harbottle. "Development of a Microarray system for the Rapid and Simultaneous Detection of Bacterial and Viral Foodborne Pathogens." In Seventh International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2007. http://dx.doi.org/10.31274/safepork-180809-121.
Повний текст джерелаBurkhart, K. B., A. Oppedahl, M. Roof, J. Kolb, and Bent Nielsen. "Correlation of salmonella spp. In pigs at slaugther as determined by bacterial culture and salmonella ELISA." In Seventh International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 1997. http://dx.doi.org/10.31274/safepork-180809-191.
Повний текст джерелаAugustin, J. C., A. le Roux, B. Minvielle, and P. Garry. "Efficiency of sampling methods to monitor the bacterial contamination of pork carcasses before and after chilling." In Eighth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2009. http://dx.doi.org/10.31274/safepork-180809-869.
Повний текст джерелаRihayat, Teuku, and Nurhanifa Aidy. "Food packaging materials: Increasing anti-bacterial properties using chitosan and turmeric essential oil (TEO) for reducing foodborne pathogens." In THE 2ND NATIONAL CONFERENCE ON MATHEMATICS EDUCATION (NACOME) 2021: Mathematical Proof as a Tool for Learning Mathematics. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0118256.
Повний текст джерелаThoriqoh, Hanifatun Nisa Ath, Budi Haryanto, and Ela Laelasari. "The Association between Food Hygiene and the Escherichia Coli Contamination on School Snack at Elementary School in Cakung Subdistrict, East Jakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.13.
Повний текст джерелаIsa, Shu’aibu, Hana Kadum Shanan, Lawal Garba, Hamza A. Jabir, Mustapha Yakasai Kabiru, Gurama Abubakar Gurama, Maryam Ahmad Abubakar, Muhd Tukur Adamu, Ahmad Mani Mallam, and Tasiu Mahmud. "Evaluation of bactericidal and bacteriostatic potentials of leaves and stem bark of Diospyros mespiliformis against clinical and foodborne bacterial pathogens." In PROCEEDING OF THE 1ST INTERNATIONAL CONFERENCE ON ADVANCED RESEARCH IN PURE AND APPLIED SCIENCE (ICARPAS2021): Third Annual Conference of Al-Muthanna University/College of Science. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0094240.
Повний текст джерелаWilkins, Wendy, C. Waldner, Andrijana Rajic, J. Sanchez, S. Parker, L. Waddell, and J. Sargeant. "A systematic review/meta-regression approach: factors influencing the diagnostic accuracy of bacterial culture and serology used to determine Salmonella status in swine." In Eighth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2009. http://dx.doi.org/10.31274/safepork-180809-828.
Повний текст джерелаBearson, B. L., and S. M. D. Bearson. "Differences in Pathogenesis for Salmonella enterica serovar Typhimurium in the Mouse Versus the Swine Model Identifies Bacterial Gene Products Required for Systemic but not Gastrointestinal Disease." In Eighth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2009. http://dx.doi.org/10.31274/safepork-180809-812.
Повний текст джерелаЗвіти організацій з теми "Foodborne bacterial"
Goddard, Alan, and Rachel Pateman. Exploring the chopping board microbiome – lessons learned. Food Standards Agency, November 2023. http://dx.doi.org/10.46756/sci.fsa.eaf949.
Повний текст джерелаCohen, Victoria, Svetlozara Chobanova, and Iulia Iulia Gherman. Risk assessment for vulnerable consumers from Listeria monocytogenes in blue cheese. Food Standards Agency, November 2023. http://dx.doi.org/10.46756/sci.fsa.tqb580.
Повний текст джерелаJorgensen, Frieda, Michelle Kesby, Craig Swift, Anais Painset, Amy Douglas, and Nicolae Corcionivoschi. A microbiological survey of campylobacter contamination in fresh whole UK-produced chilled chickens at retail sale (Y6). Food Standards Agency, November 2021. http://dx.doi.org/10.46756/sci.fsa.xxz973.
Повний текст джерелаChen, Yuxiang. Pathogen Light: Fluorescent Probe for Rapid Foodborne Bacteria Detection. Office of Scientific and Technical Information (OSTI), April 2019. http://dx.doi.org/10.2172/1507303.
Повний текст джерелаBrandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, September 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
Повний текст джерелаKantar Public UK, Behavioural Practice. The effect of timers and precommitments on handwashing: a randomised controlled trial in a kitchen laboratory. Food Standards Agency, February 2024. http://dx.doi.org/10.46756/sci.fsa.jjl844.
Повний текст джерелаGherman, Iulia, Victoria Cohen, Daniel Lloyd, Wioleta Trzaska, Niall Grieve, Johanna Jackson, Elaine Pegg, and Anthony Wilson. Risk of campylobacteriosis from low-throughput poultry slaughterhouses. Food Standards Agency, July 2023. http://dx.doi.org/10.46756/sci.fsa.xkw971.
Повний текст джерелаJorgensen, Frieda, John Rodgers, Daisy Duncan, Joanna Lawes, Charles Byrne, and Craig Swift. Levels and trends of antimicrobial resistance in Campylobacter spp. from chicken in the UK. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.dud728.
Повний текст джерелаSela, Shlomo, and Michael McClelland. Investigation of a new mechanism of desiccation-stress tolerance in Salmonella. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598155.bard.
Повний текст джерелаJorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset, and Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.
Повний текст джерела