Relevant bibliographies by topics / Salmonella food poisoning

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Reports

Academic literature on the topic 'Salmonella food poisoning'

Author: Grafiati
Published: 4 June 2021
Last updated: 24 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Salmonella food poisoning.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Salmonella food poisoning"

1

Kunwar, R., Harpreet Singh, Vipra Mangla, and R. Hiremath. "Outbreak investigation: Salmonella food poisoning." Medical Journal Armed Forces India 69, no. 4 (October 2013): 388–91. http://dx.doi.org/10.1016/j.mjafi.2013.01.005.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Cruickshank, J. G., and T. J. Humphrey. "The carrier food-handler and non-typhoid salmonellosis." Epidemiology and Infection 98, no. 3 (June 1987): 223–30. http://dx.doi.org/10.1017/s0950268800061975.

Full text
Abstract:
The number of reported cases of food poisoning and food-borne disease continues to increase in most countries. The published figures are recognized as being only a small fraction of the true total and the problem is clearly both very large and international.Of the variety of micro-organisms responsible for outbreaks, Salmonella spp. are by far the most frequently incriminated and in the United Kingdom these organisms cause over 90% of cases (Epidemiology, 1986). The almost universal presence of these organisms in certain common foods, their ability to grow in a wide variety of foodstuffs over a substantial temperature range, the ease with which dissemination occurs from person to person and the prolonged period of excretion following recovery are the properties which, taken together, distinguish Salmonella spp. from other food-poisoning organisms. It is because of these characteristics that salmonellas are really the only food-poisoning organisms in which human beings as carriers pose potential problems as sources of outbreaks. This review is, therefore, confined to a consideration of the practical significance of the faecal carriage of salmonellas by asymptomatic food handlers, to an evaluation of the degree of risk, if any, that such a person may pose and to an assessment as to whether the time and money devoted to the investigation and exclusion of such persons is well spent.
APA, Harvard, Vancouver, ISO, and other styles
3

TATSUNO, YUKIHARU. "Food poisoning by Salmonella from sandwiches." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 35, no. 5 (1994): 564–66. http://dx.doi.org/10.3358/shokueishi.35.564.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Leaver, Marilyn. "Salmonella: A villain in ‘food poisoning’." Collegian 4, no. 3 (January 1997): 36–37. http://dx.doi.org/10.1016/s1322-7696(08)60242-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Allen, Karen D., and Elisabeth J. Ridgway. "Eggs, recipes and Salmonella food poisoning." Journal of Public Health 16, no. 4 (December 1994): 491–92. http://dx.doi.org/10.1093/oxfordjournals.pubmed.a043036.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Norris, P. G. "Meningism following Salmonella virchow food poisoning." Postgraduate Medical Journal 62, no. 729 (July 1, 1986): 621–22. http://dx.doi.org/10.1136/pgmj.62.729.621.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Duguid, J. P., and R. A. E. North. "Eggs and salmonella food-poisoning: an evaluation." Journal of Medical Microbiology 34, no. 2 (February 1, 1991): 65–72. http://dx.doi.org/10.1099/00222615-34-2-65.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Nakano, Takashi, Kyouichi Nakanishi, Hiroyuki Ohashi, Mariko Araki, Toshiaki Ihara, Hitoshi Kamiya, Yoshito Iwade, Akinori Yamauchi, and Akira Sugiyama. "Invasive food poisoning caused by Salmonella oranienburg." Pediatrics International 44, no. 1 (February 2002): 106–8. http://dx.doi.org/10.1046/j.1442-200x.2002.01483.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Evans, M. R., S. M. Parry, and C. D. Ribeiro. "Salmonella outbreak from microwave cooked food." Epidemiology and Infection 115, no. 2 (October 1995): 227–30. http://dx.doi.org/10.1017/s0950268800058350.

Full text
Abstract:
SummaryFollowing a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.
APA, Harvard, Vancouver, ISO, and other styles
10

Hofer, Ernesto, and Eliane Moura Falavina dos Reis. "Salmonella serovars in food poisoning episodes recorded in Brazil from 1982 to 1991." Revista do Instituto de Medicina Tropical de São Paulo 36, no. 1 (February 1994): 7–9. http://dx.doi.org/10.1590/s0036-46651994000100002.

Full text
Abstract:
The Salmonella serovars involved in 25 food poisoning episodes which occurred in the Southeast and South of Brazil from 1982 to 1991 were identified. The most frequently detected serotype was S. Typhimurium (13/25, 52%), and the food most frequently involved in the transmission of Salmonella was homemade mayonnaise. The need to set up a permanent program of epidemiologic alert for food poisoning is emphasized.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Salmonella food poisoning"

1

Al-Hamami, L. A. A. J. "Evaluation of factors influencing salmonella food-poisoning organisms in meat." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382280.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

North, Richard Anthony Edward. "The quality of public sector food poisoning surveillance in England and Wales with specific reference to salmonella food poisoning." Thesis, Leeds Beckett University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523484.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Dhir, Vinod Kumar. "The resistance of surface-attached Salmonella enteritidis to inimical processes." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309595.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Bird, Julie Ann. "Detection of sub-lethally injured salmonellae in foods." Thesis, University of Portsmouth, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277229.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

McDermid, Ann Sheena. "The influence of pH on the survival and pathogenicity of Salmonella enteritidis phage-type 4." Thesis, Open University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264476.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Fowler, Richard Paul. "The acid tolerance response of enteropathogenic Salmonella and Escherichia coli strains : a proteomic characterisation and novel links with motility and virulence." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340361.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ting, Wei-tsyi. "Studies on the death, injury, repair of injury, and the detection of Salmonella subjected to freezing and thawing /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487267546984344.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Pascual, Camps Mònica. "Caracterització de Lactobacils d'origen intestinal i avaluació in vivo del seu poder probiòtic en pollastres." Doctoral thesis, Universitat de Girona, 2003. http://hdl.handle.net/10803/7627.

Full text
Abstract:
Una soca de Lactobacillus salivarius resistent a la rifampicina, CTC2197, es va assajar com a probiòtic en pollastres, estudiant la seva capacitat de prevenir la colonització de Salmonella enteritidis C-114 en pollastres. Quan la soca probiòtica es va administrar via oral juntament amb S.enteritidis C-114 directament al proventricle en pollets Leghorn de 1 dia, el patògen fou eliminat completament després de 21 dies. Els mateixos resultats es van obtenir quan la soca es va administrar a través del menjar i l'aigua a més de la inoculació directa al proventricle. La inclusió de L.salivarius CTC2197 en el menjar del primer dia va mostrar que una concentració de 105 UFC g-1 era suficient per assegurar la colonització dels tracte gastrointestinal dels pollets després de 1 setmana. No obstant, entre els 21 i 28 dies, L.salivarius CTC2197 no va ser detectable en el tracte gastrointestinal d'alguns pollets, mostrant que seria necessària més d'una dosis per assegurar la seva presència fins al final de l'etapa d'engreix. La liofilització i la congelació per glicerol o llet descremada com a agents crioprotector, van semblar mètodes adequats per preservar la soca probiòtica. La inclusió de L.salivarius CTC2197 en un pinso comercial va semblar ser un bon mètode per subministrar-lo en granja, tot i que la soca va mostrar sensibilitat a les temperatures utilitzades durant l'emmagatzematge del pinso i a les incubadores dels pollets. A més, la supervivència va millorar després de diverses reinoculacions en pinso.
A rifampicin-resistant Lactobacillus salivarius strain, CTC2197, was assessed as a probiotic in poultry, by studying its ability to prevent Salmonella enteritidis C-114 colonization in chickens. When the probiotic strain was dosed by oral gavage together with S.enteritidis C-114 directly into the proventriculus in 1-day-old Leghorn chickens, the pathogen was completely removed from the birds after 21 days. The same results were obtained when the probiotic strain was also administered through the feed and the drinking water apart from direct inoculation into the proventriculus. The inclusion of L.salivarius CTC2197 in the first day chicken feed revealed that a concentration of 105 CFU g-1 was enough to ensure the colonization of the gastrointestinal tract of the birds after 1 week. However, between 21 and 28 days, L.salivarius CTC2197 was undetectable in the gastrointestinal tract of some birds, showing that more than one dose would be necessary to ensure its presence till the end of the rearing time. Freeze-drying and freezing with glycerol or skin milk as cryoprotective agents, appeared to be suitable methods to preserve the probiotic strain. The inclusion of the L.salivarius CTC2197in a commercial feed mixture seemed to be a good way to supply it on the farm, although the strain showed sensitivity to the temperatures used during the feed mixture storage and in the chicken incubator rooms. Moreover, survival has been improved after several reinoculations in chicken feed mixture.
APA, Harvard, Vancouver, ISO, and other styles
9

Stadelman, Mary Selvarani. "Effect of glutaraldehyde on chicken drumsticks inoculated with various Salmonellae." 1985. http://hdl.handle.net/2097/27549.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Olobatoke, R. Y. "Screening and characterization of non-typhoidal salmonella and other coliforms isolated form broiler products in the North West Province of South Africa / R.Y Olobatoke." Thesis, 2012. http://hdl.handle.net/10394/16186.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Salmonella food poisoning"

1

Massachusetts. Department of Public Health. Salmonella. Boston, MA: Massachusetts Dept. of Public Health, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Salmonella. Philadelphia: Chelsea House Publishers, 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bell, C. Salmonella. New York: John Wiley & Sons, Ltd., 2007.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Hirschmann, Kris. Salmonella. San Diego: Kidhaven Press, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Illinois. Department of Public Health. Salmonellosis. Springfield, Ill.]: Illinois Dept. of Public Health, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kumar, Yashwant. Salmonella: A diversified superbag. Rijeka: InTech, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Staff, United States Food Safety and Inspection Service Food Safety Education and Communications. Salmonella: Questions and answers. Washington, D.C.?]: USDA, Food Safety and Inspection Service, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

United States. Congress. House. Committee on Energy and Commerce. Subcommittee on Oversight and Investigations. Salmonella poisoning in food: Hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred First Congress, second session, July 20, 1990. Washington: U.S. G.P.O., 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

United States. Congress. House. Committee on Energy and Commerce. Subcommittee on Oversight and Investigations. Salmonella poisoning in food: Hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred First Congress, second session, July 20, 1990. Washington: U.S. G.P.O., 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

The recent salmonella outbreak: Lessons learned and consequences to industry and public health : hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred Tenth Congress, second session, July 31, 2008. Washington: U.S. G.P.O., 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Salmonella food poisoning"

1

Dhang, Partho, Philip Koehler, Roberto Pereira, and Daniel D. Dye II. "Flies." In Key questions in urban pest management: a study and revision guide, 39–46. Wallingford: CABI, 2022. http://dx.doi.org/10.1079/9781800620179.0005.

Full text
Abstract:
Abstract This book chapter discusses flies. Filth-breeding flies are usually broken down by the pest management industry into large flies and small flies. The most common fly is the house fly, and its larvae develop in farm animal manure and decaying plant material. It is important to understand the conditions where filth-breeding fly larvae develop in order to control them in urban settings. Some of the large flies of importance are the house fly, blow fly and flesh fly. Small flies are sometimes called gnats and develop in places like drains, residues of organic matter and food waste. Other fly larvae, like blow flies and flesh flies, develop in decaying meat, dead animals, and high protein decaying waste. Apart from houseflies, the most important flies to the urban pest management industry are the filth-breeding flies. With livestock and poultry production being concentrated into small areas near urban centers, house flies can develop in manure piles and migrate into residences and commercial establishments. The filth-breeding flies are considered very important disease transmitting flies throughout most parts of the world. The food source for filth-breeding fly larvae is usually decaying plant and animal matter. They pick up disease organisms on their bodies or orally, and then move them to human food by contact with their contaminated bodies or by regurgitation of pathogens. The ability of adult flies to move rapidly from decaying plant and animal materials make them important mechanical disease vectors. The important pathogens mechanically transmitted by flies are food poisoning bacteria (Shigella, Salmonella, E. coli) and cholera.
APA, Harvard, Vancouver, ISO, and other styles
2

Mise, Katsutoshi, Michiko Miyahara, Tsutomu Maruyama, Yasuo Kudoh, and Makoto Ohashi. "Usefulness in the Epidemiology of Food Poisoning Cases of Detection of Specific Restriction Endonucleases in Some Serotypes of Salmonella and Yersinia." In Microbial Toxins in Foods and Feeds, 127–29. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0663-4_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

"Salmonella Food Poisoning." In Encyclopedia of Immunotoxicology, 793. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-54596-2_100472.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Pennington, Hugh. "Enterobacteria and bacterial food poisoning." In Oxford Textbook of Medicine, edited by Christopher P. Conlon, 1032–40. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0111.

Full text
Abstract:
Food poisoning denotes gastrointestinal diseases caused by microbes transmitted in food or by microbial toxins preformed there. Food spoilage by microbes also has important consequences for human health because of its impact on food supply. The worldwide impact of food poisoning is very great. Such infections kill many children in the developing world, where diarrhoeal diseases stunt their physical and cognitive development. The number of illnesses is also large elsewhere: in the United Kingdom the most common cause of food poisoning, Campylobacter, accounts for about 500,000 cases every year. The most common bacterial pathogens are Campylobacter and various members of the Enterobacteriaceae, a large family of Gram-negative organisms, of which Escherichia coli, shigella, and salmonella are considered in this chapter.
APA, Harvard, Vancouver, ISO, and other styles
5

Primrose, Sandy B. "Fever and Food Poisoning: The Two Faces of Salmonella." In Microbiology of Infectious Disease, 39–46. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780192863843.003.0005.

Full text
Abstract:
There are two species of Salmonella. Only Salmonella enterica infects warm-blooded animals. The sub-species Salmonella enterica subsp. enterica is the only one to infect humans and other mammals. Infections of humans are the result of the ingestion of certain serotypes of Salmonella enterica subsp. enterica. Typhoidal serotypes cause typhoid fever and non-typhoidal serotypes cause food poisoning. Both typhoidal and non-typhoidal serotypes need to cross the wall of the intestine but do so in different ways and using different effectors. Typhoidal serotypes produce typhoid toxin and pathogenicity is enhanced by the presence of the Vi antigen. They have undergone genomic degradation by losing the function of certain biosynthetic genes present in non-typhoidal serotypes. There is little genomic variation in typhoidal serotypes isolated from different parts of the world whereas non-typhoidal serotypes show a great deal of variation. In sub-Saharan Africa there is evidence that non-typhoidal serotypes are undergoing genomic degradation and becoming invasive.
APA, Harvard, Vancouver, ISO, and other styles
6

Afendy Abdul Talib, Mohd, Son Radu, Cheah Yoke Kqueen, and Farinazleen Mohamad Ghazali. "Salmonella: The Critical Enteric Foodborne Pathogen." In Enterobacteria [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.103900.

Full text
Abstract:
Persistent cases of Salmonella infection have urged great attention and surveillance on this foodborne pathogen. Salmonella continues to be a significant foodborne disease worldwide for both animals and people in the twenty-first century. It is one of the leading causes of foodborne pathogens infecting animals and humans. Salmonellosis is a principal cause of food poisoning and is, hence, a severe public health problem. The history, classification and nomenclature of Salmonella, as well as its characteristics, clinical manifestations, epidemiology and route of contamination, will be covered in this chapter to help readers gain a better understanding and overview of this microbe.
APA, Harvard, Vancouver, ISO, and other styles
7

Leighton, Paul. "Mass Salmonella poisoning by the Peanut Corporation of America: Lessons in state-corporate food crime." In A Handbook of Food Crime, 175–92. Policy Press, 2018. http://dx.doi.org/10.1332/policypress/9781447336013.003.0012.

Full text
Abstract:
In 2008-9, the Peanut Corporation of America (PCA) caused a salmonella outbreak that killed nine, hospitalised hundreds and lead to the recall of 4,000 products. It first provides an overview of salmonella in peanuts and its use in bioterrorism, along with the investigative process done by public health officials to identify a contamination source. A second section describes the conditions at PCA’s facilities, the Food, Drug and Cosmetic Act law on adulterated and misbranded food, and the 70 count indictment against PCA’s leadership. A third section discusses state-corporate crime, which examines corporate crime in the context of the failures of regulatory oversight and capable guardians. The conclusion argues against a triumphalist interpretation where justice and reform prevail in spite of a prison sentence for the CEO and the subsequent passage of the Food Safety Modernization Act.
APA, Harvard, Vancouver, ISO, and other styles
8

"Mass Salmonella poisoning by the Peanut Corporation of America: Lessons in state-corporate food crime." In A Handbook of Food Crime, 175–92. Policy Press, 2018. http://dx.doi.org/10.51952/9781447336020.ch011.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kendrovski, Vladimir, and Dragan Gjorgjev. "Climate Change: Implication for Food-Borne Diseases (Salmonella and Food Poisoning Among Humans in R. Macedonia)." In Structure and Function of Food Engineering. InTech, 2012. http://dx.doi.org/10.5772/46183.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Gast, Richard K., Nelson A. Cox, and J. Stan Bailey. "Salmonellae in Eggs." In Food Poisoning, 49–69. Routledge, 2019. http://dx.doi.org/10.1201/9780203752708-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Salmonella food poisoning"

1

Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, May 2013. http://dx.doi.org/10.32747/2013.7594389.bard.

Full text
Abstract:
Salmonella enterica is a worldwide food-borne pathogen, which regularly causes large outbreaks of food poisoning. Recent outbreaks linked to consumption of contaminated foods with low water-activity, have raised interest in understanding the factors that control fitness of this pathogen to dry environment. Consequently, the general objective of this study was to extend our knowledge on desiccation tolerance and long-term persistence of Salmonella. We discovered that dehydrated STm entered into a viable-but-nonculturable state, and that addition of chloramphenicol reduced bacterial survival. This finding implied that adaptation to desiccation stress requires de-novo protein synthesis. We also discovered that dried STm cells develop cross-tolerance to multiple stresses that the pathogen might encounter in the agriculture/food environment, such as high or low temperatures, salt, and various disinfectants. These findings have important implications for food safety because they demonstrate the limitations of chemical and physical treatments currently utilized by the food industry to completely inactivate Salmonella. In order to identify genes involved in desiccation stress tolerance, we employed transcriptomic analysis of dehydrated and wet cells and direct screening of knock-out mutant and transposon libraries. Transcriptomic analysis revealed that dehydration induced expression of ninety genes and down-regulated seven. Ribosomal structural genes represented the most abundant functional group with a relatively higher transcription during dehydration. Other large classes of induced functional groups included genes involved in amino acid metabolism, energy production, ion transport, transcription, and stress response. Initial genetic analysis of a number of up-regulated genes was carried out). It was found that mutations in rpoS, yahO, aceA, nifU, rpoE, ddg,fnr and kdpE significantly compromised desiccation tolerance, supporting their role in desiccation stress response.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Salmonella food poisoning' for particular source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography