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Molecular epidemiology of Salmonella serotype Enteritidis: relationships between food, water and pathogenic strains
1998
Landeras, E. (Oviedo Univ. (Spain). Dept. de Biologia Funcional) | Gonzalez-Hevia, M.A. | Mendoza, M.C.
Caracterizacion de peligros de patogenos en los alimentos y el agua. Directrices
2004
FAO, Rome (Italy). Direccion de Alimentacion y Nutricion spa | OMS, Geneva (Switzerland). Dept. de Inocuidad de los Alimentos spa
Contamination of food and water by human pathogenic viruses | La contamination de l'eau et des aliments par les virus pathogenes pour l'homme
2000
Scipioni, A. | Daube, G. | Thiry, E. (Universite de Liege, Sart Tilman (Belgium). Faculte de medecine veterinaire)
Food and water contamination by human viruses is a great health problem. These viruses are shed in stools. Norwalk-like viruses, hepatitis E virus, poliovirus, echovirus, hepatitis A virus, rotavirus, astrovirus, enteric adenovirus and parvovirus B19 have been described. The most important ones are Norwalk-like viruses, rotavirus and hepatitis A virus as reported in epidemiological surveys. The most frequently implicated foods are shellfish (bivalve mollusks) harvested from waters contaminated with human sewage, as well as water itself. The other source of infection is the handling of food in poor hygienic conditions. In this case contaminated foods are vegetables, sandwiches, fruits, pastries that are soiled. The detection of viruses in foods is difficult for several reasons: Virusfood interactions make difficult the concentration and the purification of viruses, several virus species are difficult or unable to grow in cell culture, furthermore viruses are present in the sample in very low amounts. Molecular techniques are therefore the methods of choice for detecting these viruses, especially the polymerase chain reaction which is often described. Another possibility consists in a fecal viral indicator. Bacteriophages seem to be the most promising in this respect.
Показать больше [+] Меньше [-]Growth of food-borne pathogenic bacteria in oil-in-water emulsions: I-methods for investigating the form of growth
1995
Parker, M.L. | Brocklehurst, T.F. | Gunning, P.A. | Coleman, H.P. | Robins, M.M. (Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich (United Kingdom))
Determination of the Aeromonas group in deep frozen food , contaminated environmental water and relationship in humans | Identification d'Aeromonas dans les aliments surgelés contaminés par l'eau. Conséquences pour l'homme
1998
Matouq, A.A. ((Eoetvoes Lorand University, Budapest (Hungary). Department of Microbiology))
Aeromonas, like other human enteropathogens, are capable of producing infections at sites outside the gastrointestinal tract and skin, via food or water . The presence of Aeromonas in foodstuffs and in particular the possibility of its growth under refrigerated conditions leads to the conclusion that refrigerated may present potential sources of food borne infection. 24 strains used in our study were from different sources, water, faeces, blood, sweat, row milk, and poultry sausages samples.The most frequent strain A. hydrophila, was found and also A. salmonicida, A. caviae and A. sobria . Refrigerated food may be contaminated with both psychrotrophic and mesophilic pathogens.
Показать больше [+] Меньше [-]Growth of food-borne pathogenic bacteria in oil-in-water emulsions: II-effect of emulsion structure on growth parameters and form of growth
1995
Brocklehurst, T.F. | Parker, M.L. | Gunning, P.A. | Coleman, H.P. | Robins, M.M. (Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich, NR4 7UA, UK)
Effects of summer water temperature and food concentration on the growth of bottom cultured Japanese scallop Mizuhopecten yessoensis and the outbreak of paralytic shellfish poisoning (PSP), in the coastal area of northeastern part of Hokkaido, Japan
2009
Shinada, A.(Hokkaido. Abashiri Fisheries Experiment Station (Japan))
