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Bibliographies thématiques / Food Poisoning and Malnourishment / Thèses

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Thèses sur le sujet « Food Poisoning and Malnourishment »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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1

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.

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2

Worsfold, Denise. "An evaluation of domestic food hygiene and food preparation practices." Thesis, Open University, 1994. http://oro.open.ac.uk/57506/.

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The aim of this investigation was to evaluate the hygiene of domestic food preparation practices. The traditional survey approach used to study this behaviour has problems of interpretation and verification. In this study direct observation, supplemented with food temperature measurements was used to gather information for the purpose of developing an understanding of the causes of domestic food poisoning. The food handling practices of 108 people preparing foods commonly implicated in outbreaks of food poisoning were analysed. A HACCP approach was employed and a standard measure of hygienic f

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3

Hennekinne, Jacques-Antoine. "Innovative approaches to improve staphylococcal food poisoning characterization." Phd thesis, AgroParisTech, 2009. http://pastel.archives-ouvertes.fr/pastel-00005863.

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Les toxi-infections alimentaires collectives staphylococciques représentent ces dernières années en France la seconde cause de toxi-infections alimentaires bactériennes. Ces dernières sont dues à l'ingestion de toxines préformées dans les aliments : les entérotoxines. Actuellement, une vingtaine d'entérotoxines (SEA àSElV) ont été décrites dans la littérature ; parmi celles-ci, toutes possédent une activité superantigéniques mais seules quelques unes possèdent une activité émétique prouvée et présentent donc un risque sanitaire pour le consommateur. Deux problèmes majeurs se posent pour confir

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4

Asher, Whitney Jeannine. "FOOD SECURITY FACTORS AFFECT GROWTH IN YOUNG CHILDREN IN AN ECUADORIAN INDIGENOUS COMMUNITY." UKnowledge, 2015. http://uknowledge.uky.edu/foodsci_etds/28.

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Inadequate nutrition in preschool-aged children in an urban indigenous community outside of Santo Domingo, Ecuador has a negative impact on growth and development. Nutritional assessments have shown that children are underweight and that there are some effects of stunting and wasting in the population. This study was conducted to assess the extent of food security in this indigenous community in preparation for addressing two of the Millennium Development Goals for 2015: reducing the under-five child mortality rate by two-thirds and eradicating extreme poverty and hunger. An aim was to validat

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5

Mutsaers, Barbara Rosalia Hillegonda. "Food poisoning and other food hazards : risk perceptions and implications for risk communication." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306894.

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6

Chan, Hon-wing, and 陳漢榮. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31253349.

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7

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.

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8

Chan, Hon-wing. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17457762.

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9

Ross, Zara M. "Modes of action of antimicrobial garlic derivatives." Thesis, University of Wolverhampton, 1994. http://hdl.handle.net/2436/88279.

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10

McKee, Rosemary. "The occurrence and adherence of verocytotoxin producing Escherichia coli strains in relation to food processing." Thesis, Queen's University Belfast, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246523.

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11

Krokos, Fragoulis. "Congener-specific determination of ortho and non-ortho chlorobiphenyls in food." Thesis, University of East Anglia, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385867.

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12

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.

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13

Fonseka, Thithalapitige Sunil Gamini. "Molecular typing of food poisoning bacteria isolated from farm shrimp and poultry." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316950.

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14

Amoah, E., and A. S. Sydorchuk. "The Co-Infection Case Study: Could Staphylococcal Food-borne ToxicInfection "Improved" Severity Course of Food-Borne Botulism?" Thesis, "Chyst", 2016. http://dspace.bsmu.edu.ua:8080/xmlui/handle/123456789/10866.

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15

Öberg, Erika. "Livsmedelsäkerhet i förskolan : Vilka rutiner har förskolan och finns det skillnad i livsmedelsäkerheten beroende på personalens utbildning." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-105197.

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The aim of the study was to investigate which routines preschools had regarding food processing and if the routines were sufficient in order to the regulation. The aim was also to investigate if there were some difference in food processing depending on the employee´s education. The method used was an interview study of 20 preschools. The results indicated that the majority of the preschools had sufficient routines regarding temperature control of hot and cold lunches. Regarding measurement on deviant temperature, half of the preschools routines were sufficient. 55 % of the preschools had insu

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16

Meredith, Lucy Margaret. "The impact of consumer behaviour as a cause of food poisoning in the home." Thesis, University of the West of England, Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365187.

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17

Hancock, Ian. "Studies on the rapid detection of the food-borne pathogen Listeria monocytogenes." Thesis, London Metropolitan University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295022.

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18

Haque, Ahwarul. "Characterisation of Bacillus cereus strains in Bangladeshi rice." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272635.

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19

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.

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20

Jones, Eleanor. "Osmotic adaptations of Staphylococcus aureus." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310928.

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21

Walker, Athene Jayne. "The use of bioluminescent Listeria monocytogenes for rapid biocide assays." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385244.

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22

Campbell, Kathryn Deirdre. "Molecular inter-relationships of psychrotrophic Clostridium botulinum based on 23S rRNA and BoNT genes." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262610.

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23

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.

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24

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

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25

Bishop, Simon Shurene Patrice. "Characterisation of Listeria monocytogenes using targeted proteomic analysis." Thesis, Queen Mary, University of London, 2012. http://qmro.qmul.ac.uk/xmlui/handle/123456789/8666.

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Listeria monocytogenes is the causative agent of listeriosis, a severe foodborne infection that is increasing significantly in Europe and North America. A correlating factor contributing to the resurgence of listeriosis is the rise in consumption of cold-stored ready-to-eat (RTE) foods. The steady upsurge in disease requires more focused research to control the pathogen, L. monocytogenes. Currently, there is a plethora of diagnostic methods for the causative agent, however, each has limitations, one of which is the inability to correlate results across laboratories. This is a particular hindra

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26

Oh, Mi Hwa School of Chemical Engineering &amp Industrial Chemistry UNSW. "Ecology of toxigenic bacillus species in rice products." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2006. http://handle.unsw.edu.au/1959.4/23942.

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Bacillus cereus is the most prevalent pathogenic Bacillus species found in foods, causing food spoilage and two types of toxin-mediated food poisoning known as the diarrhoeal and emetic syndromes. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. brevis, B. pumilus and B. thuringensis, have also been recognised as food poisoning bacteria of increasing concern, with reports of outbreaks of diarrhoeal or emetic food poisoning. This study involved a systematic ecological investigation of Bacillus species isolated from rice products, commonly associated with Bacillus emetic fo

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27

Wilson, Ian Gerald. "Detection of Staphylococcus aureus by DNA hybridization." Thesis, Queen's University Belfast, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335445.

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28

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.

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29

Docherty, Pauline Fletcher. "The survival during milk processing of bacillus cereus with the potential to cause food-borne illness." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325996.

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30

Goeksoy, E. O. "Decontamination of poultry meat by intense heat treatment." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297810.

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31

Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.

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32

Lim, Kyungwha. "Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3100061.

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33

Campbell, Penelope Tracy. "Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was an

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34

Currie, Janet Elizabeth. "Joint modelling of point process and geostatistical measurement data." Thesis, Lancaster University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268124.

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35

Orsburn, Benjamin. "Factors Affecting the Heat Resistance of Clostridium perfringens Spores." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/27697.

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The bacterium Clostridium perfringens is a gram-positive anaerobe responsible for many diseases in man and other animals, the most common of which is acute food poisoning (AFP). It is estimated that nearly 240,000 cases of AFP occur each year in the U.S. The C. perfringens spore plays an important role in this infection. The heat resistance of the spore allows the organism to survive the cooking process, grow in the cooling food, and infect the victim. Despite the occurrence of this disease and the importance of the spore to this process, little work has been performed to determine how heat re

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36

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.

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37

Juranovic, Lillian Regina 1962. "Determination of the toxic/mutagenic potential of toxins associated with ciguatera dinoflagellates." Thesis, The University of Arizona, 1989. http://hdl.handle.net/10150/277164.

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Toxic/mutagenic potentials of Gambierdiscus toxicus (GT) and Prorocentrum lima (PL) methanol extracts (CME) were determined using brine shrimp (Artemia salina), mouse, chicken embryo and Salmonella microsomal assays. PL-CME and GT-CME were toxic to shrimp and mice. Isolation and separation were accomplished using ether/water, hexane/methanol partition and butanol extraction. Toxic fractions were purified using column and thin layer chromatography (TLC). GT-CME showed low levels of mutagenic potential. For GT isolated fractions and PL-CME, no mutagenic effects were observed. Both CMEs showed em

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38

Ghosh, Abhinaba. "Molecular analysis of GerP and spore-associated proteins of Bacillus cereus." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/273545.

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Spores of various strains of Bacillus cereus are the causative agents of emetic and diarrheal foodborne illnesses. Typically, spores will survive thermal treatments that destroy vegetative cells, and then go on to germinate to form the vegetative cells that are associated with toxin production. The spore has to germinate in order to develop into the vegetative cells that produce toxins, hence a thorough understanding of the proteins and molecular mechanisms that underpin spore germination are of great significance from spore control perspectives. A major objective of this thesis was to use mol

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39

Malherbe, WF. "Die gehalte van ondersoeke en die institusionele oordra van data oor aanmeldbare voedselvergiftigingsuitbrake." Thesis, Cape Technikon, 1997. http://hdl.handle.net/20.500.11838/801.

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Thesis (MTech(Environmental Health)--Cape Technikon, Cape Town,1997<br>The study project researched the quality of the investigations and the institutional transfer of data regarding notifiable food poisoning outbreaks reflected in "the study region", that is to say North-, East- and Western Cape Provinces. In comparing the data of the central-, provincial- and local governments' total notifiable food poisoning outbreaks notifications for specific local areas, problems relating to incomplete and poor data, poorly completed reports and ignorance of health workers re notifiable medical c

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40

Amaro, Emerson Clayton 1988. "Avaliação da qualidade microbiológica de alimentos prontos para consumo e ambientes em creches da rede pública de Campinas/SP." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254591.

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Orientador: José Luiz Pereira<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-21T19:43:45Z (GMT). No. of bitstreams: 1 Amaro_EmersonClayton_M.pdf: 844118 bytes, checksum: b0bffa4676cd77fbb9f0b90845077d5d (MD5) Previous issue date: 2013<br>Resumo: Várias doenças são transmitidas por alimentos e existem grupos de indivíduos mais vulneráveis,em especial as crianças, sendo desta forma prioridade nas ações de atenção à saúde. Segundo a Organização Mundial da Saúde (OMS), ocorrem mais de 1,8 milhões de morte

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41

Harry, Kathryn Helene. "Sporulation and enterotoxin regulation by sigma factors in Clostridium perfringens." Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/42517.

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Clostridium perfringens is a leading cause of food poisoning annually in the United States. Ingested C. perfringens vegetative cells respond to the acidic conditions of the stomach by initiating sporulation. The process of sporulation is essential in the formation of an enterotoxin (CPE) that is responsible for the symptoms of acute food poisoning. During sporulation, the cell must differentiate into the mother cell and the forespore. Studies in Bacillus subtilis have shown that gene expression during sporulation is compartmentalized, with different genes expressed in the mother cell and t

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42

Tian, Li, and 田理. "Toxicological effects and mechanisms of selected foodborne toxins in medaka and zebrafish models." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/197111.

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Foodborne toxins include a variety of biologically produced toxins and process-induced toxicants. Among them, marine algal toxins in polluted seafood can induce serious harmful effects on human, while heat-induced toxicants remain in a wide range of food and chronically affect health. In this present study, several representative toxins from these two categories were selected and studied, they are, brevetoxins (PbTxs), saxitoxin (STX) and acrolein (ACR). During past decades, the molecular actions of these toxins have been well studied, however, their effects and mechanisms corresponding to the

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43

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.

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Developing countries are faced with a high incidence of food poisoning outbreaks related to the consumption of meat, with obvious economic consequences. During informal slaughter of animals the threat of food poisoning or transfer of lethal zoonoses such as anthrax, is particularly intense. In 1972 the government legislated “The Abattoir Regulation - Legal Notice No. 27 of 1972”, which mandates slaughtering of animals and meat inspection and control (Government Gazette, 1972). Before that there was no official meat inspection done in the country. Since that time, the legislation has not been u

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44

Rösemann, G. M. "Analysis of pyrrolizidine alkaloids in Crotalaria species by HPLC-MS/MS in order to evaluate related food health risks." Electronic thesis, 2006. http://upetd.up.ac.za/thesis/available/etd-08032007-170633/.

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45

Sun, Bin. "Essays on environmental economics and resource management." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1180553781.

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46

Coleman, Philip Dennis. "A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry." Thesis, n.p, 2000. http://ethos.bl.uk/.

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HAMAJIMA, NOBUYUKI, KOUTARO TOMITA, YUKAKO HINOHARA, and NOBUYUKI KATSUDA. "STRUCTURE AND ROLES OF PUBLIC HEALTH CENTERS (HOKENJO) IN JAPAN." Nagoya University School of Medicine, 2011. http://hdl.handle.net/2237/14916.

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Fonte, Ângela Isabel Espinha da. "Queijo de coalho do sertão Alagoano: enterotoxigenicidade de S. aureus pela reacção em cadeia polimerase (PCR)." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4164.

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Mestrado em Engenharia Alimentar - Biotecnologia Microbiana - Instituto Superior de Agronomia<br>Staphylococcal enterotoxins (SE) are emetic toxins and are one of the main causes of food poisoning in humans. It is known that about 95% of staphylococcal food poisoning outbreaks are caused by SE types SEA to SEE. In this study, to investigate the distribution of staphylococcal enterotoxin genes (sea to see) in Staphylococcus aureus, 40 isolates obtained in Alagoas-Brazil from “coalho” cheese were analyzed by PCR. All S. aureus isolates were found to be positive for one or more se genes. Among th

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Mamprim, Filho Adel [UNESP]. "Enterotoxinas de Staphylococus coagulase positiva e negativa isoladas das fossas nasais e mãos de manipuladores de alimentos." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/98321.

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Made available in DSpace on 2014-06-11T19:29:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-11-13Bitstream added on 2014-06-13T19:59:10Z : No. of bitstreams: 1 mamprimfilho_a_me_botfmvz.pdf: 296194 bytes, checksum: 44831a4a7dcb550b37a439f99cb38280 (MD5)<br>Os manipuladores são importantes peças na qualidade dos alimentos, podendo ser causadores de intoxicações de origem alimentar, pela introdução de patógenos nos alimentos durante o processamento, distribuição e manipulação. As fossas nasais têm sido relatadas como a fonte mais importante de disseminação de Staphylococcus enteroto

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Lok, Wai-shing. "The food health policy of Hong Kong SAR Government." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23530145.

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