Finnish
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
salmonella infections/peruna
Linkki tallennetaan leikepöydälle
Sivu 1 alkaen 84 tuloksia
Absence of genotoxicity of potato alkaloids alpha-chaconine, alpha-solanine and solanidine in the Ames Salmonella and adult and foetal erythrocyte micronucleus assays.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
To assess whether reported toxicities of potato-derived glycoalkaloids could be the result of interactions with cellular DNA, the genotoxic effects of alpha-solanine, alpha-chaconine and solanidine were studied, using the Ames test (Salmonella strains TA98 and TA100), the mouse peripheral blood
Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slices.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Recommended drying treatments may not enhance destruction of pathogens that could be present on home-dried foods. In this study, the effects of traditional and modified treatments on Salmonella were evaluated during preparation, home-type dehydration (60 degrees C for 6 h), and storage of potato
Influence of physical variables on the transfer of Salmonella Typhimurium LT2 between potato (Solanum tuberosum) and stainless steel via static and dynamic contact
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00, or 7.75 mm/s), contact time (5 or 40 s), normal
[Experimental studies on epidemic spread of Salmonella by potato salad].
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Ames mutagenicity tests of products from a heated potato-starch system.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
A charred sample was prepared from potato starch heated with ammonium carbonate at 600 degrees C in a flask under a nitrogen stream. The water produced was collected and extracted with methylene chloride. The basic fraction obtained from the extract exhibited strong mutagenicity in Ames assays using
Effect of E-beam treatment on the safety and shelf life of mayonnaise potato salad.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
The radioresistance of Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and S. enterica serovar Typhimurium has been studied in a complex matrix like mayonnaise potato salad. D(10)-values of 0.56, 0.32-0.35, and 0.41-0.42 kGy were calculated for each organism, respectively. Keeping
Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat
An outbreak of Salmonella gastrointestinal illness in a military camp.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
BACKGROUND
Non-typhoidal Salmonellae are important causes of bacterial food-borne infection, especially in institutional settings. An outbreak of gastrointestinal infection occurred in a military camp in January 2007, and an epidemiological outbreak investigation was conducted.
METHODS
A survey was
Detection of salmonella by flow-through immunocapture real-time PCR in selected foods within 8 hours.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
This study investigated flow-through immunocapture (FTI), using the Pathatrix device, followed by plating on xylose lysine desoxycholate (XLD) agar (FTI-XLD) or analysis by real-time PCR (FTI-PCR) for the detection of Salmonella on smooth tomato surfaces and in potato salad and ground beef within 8
Leaching of human pathogens in repacked soil lysimeters and contamination of potato tubers under subsurface drip irrigation in Denmark.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
The risk for contamination of potatoes and groundwater through subsurface drip irrigation with low quality water was explored in 30 large-scale lysimeters containing repacked coarse sand and sandy loam soils. The human pathogens, Salmonella Senftenberg, Campylobacter jejuni and Escherichia coli
Mutagenic activity of heated potato/oil systems.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Mutagens detected with Salmonella typhimurium strain TA 98 in the presence of liver S9 mix were extracted from potato slices, but not pure potato starch, after frying in oil. No mutagenic activity was detected using strain TA 100, in the presence or absence of S9 mix with either fried potato slices
Salmonella Contamination Associated with Bacterial Soft Rot of Fresh Fruits and Vegetables in the Marketplace.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Wash water from 66% of 401 samples of fresh fruits and vegetables collected in the marketplace and affected by bacterial soft rot were positive for suspected strains of Salmonella, i.e., black, hydrogen sulfide-positive colonies on Salmonella-Shigella agar incubated for 24 h at 37°C. By comparison,
Interaction of Aspergillus Flavus and A. Parasiticus With Salmonella Spp. Isolated From Peanuts
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Although Aspergillus flavus and Aspergillus parasiticus are the main microorganisms of concern in peanuts, due to aflatoxin contamination, several Salmonella outbreaks from this product have been reported over the last ten decades. Thus, it is important to understand the relationship between
A 2010 Austrian Salmonella enteritidis PT4 outbreak associated with a laying hen holding previously involved in an S. enteritidis PT4 cluster: pitfalls of regulatory responses in risk management.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
We report on an outbreak caused by Salmonella enteritidis phage type 4 (PT4) among 143 participants at a soccer camp in Austria in August 2010. The outbreak affected 34 persons, including 24 epidemiologically related cases and 10 laboratory-confirmed cases. Food-specific cohort analyses revealed
Characterization of a foodborne outbreak caused by Salmonella Enteritidis in Aracaju, State of Sergipe, Brazil.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
BACKGROUND
In December 2001, an outbreak of foodborne gastroenteritis infected 114 of 161 people who ate at a restaurant in Aracaju, State of Sergipe, Brazil.
METHODS
The epidemiological and microbiological aspects of the outbreak were characterized.
RESULTS
Potato salad made with homemade
Täydellisin lääketieteellinen tietokanta tieteen tukemana
- Toimii 55 kielellä
- Yrttilääkkeet tieteen tukemana
- Yrttien tunnistaminen kuvan perusteella
- Interaktiivinen GPS-kartta - merkitse yrtit sijaintiin (tulossa pian)
- Lue hakuusi liittyviä tieteellisiä julkaisuja
- Hae lääkekasveja niiden vaikutusten perusteella
- Järjestä kiinnostuksesi ja pysy ajan tasalla uutisista, kliinisistä tutkimuksista ja patenteista
Kirjoita oire tai sairaus ja lue yrtteistä, jotka saattavat auttaa, kirjoita yrtti ja näe taudit ja oireet, joita vastaan sitä käytetään.
* Kaikki tiedot perustuvat julkaistuun tieteelliseen tutkimukseen
