Gotowe bibliografie tematyczne / Food-borne

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Food-borne”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Food-borne"

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YAMAMOTO, Norishige. "Food-Borne Toxocariasis." Japanese Journal of Food Microbiology 31, no. 1 (2014): 1–12. http://dx.doi.org/10.5803/jsfm.31.1.

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Keiser, Jennifer, and Jürg Utzinger. "Food-Borne Trematodiases." Clinical Microbiology Reviews 22, no. 3 (2009): 466–83. http://dx.doi.org/10.1128/cmr.00012-09.

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SUMMARY An estimated 750 million people are at risk of infections with food-borne trematodes, which comprise liver flukes (Clonorchis sinensis, Fasciola gigantica, Fasciola hepatica, Opisthorchis felineus, and Opisthorchis viverrini), lung flukes (Paragonimus spp.), and intestinal flukes (e.g., Echinostoma spp., Fasciolopsis buski, and the heterophyids). Food-borne trematodiases pose a significant public health and economic problem, yet these diseases are often neglected. In this review, we summarize the taxonomy, morphology, and life cycle of food-borne trematodes. Estimates of the at-risk po
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Nichols, G. L. "Food-borne protozoa." British Medical Bulletin 56, no. 1 (2000): 209–35. http://dx.doi.org/10.1258/0007142001902905.

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Morin, Karen H. "Food-Borne Illnesses." MCN, The American Journal of Maternal/Child Nursing 38, no. 2 (2013): 120. http://dx.doi.org/10.1097/nmc.0b013e31827dbd54.

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Kerr, K. G., and S. F. Dealler. "FOOD-BORNE LISTERIOSIS." Lancet 333, no. 8642 (1989): 851. http://dx.doi.org/10.1016/s0140-6736(89)92317-9.

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Johnson, David. "Food-borne poisoning." Australian Emergency Nursing Journal 2, no. 2 (1999): 19–20. http://dx.doi.org/10.1016/s1328-2743(99)80013-3.

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Linscott, Andrea J. "Food-Borne Illnesses." Clinical Microbiology Newsletter 33, no. 6 (2011): 41–45. http://dx.doi.org/10.1016/j.clinmicnews.2011.02.004.

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Editor, JNMA. "Food Borne Disease." Journal of Nepal Medical Association 5, no. 1 (2003): 46–47. http://dx.doi.org/10.31729/jnma.917.

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Halligan, Aynsley. "Food‐borne Viruses." Nutrition & Food Science 92, no. 4 (1992): 11–13. http://dx.doi.org/10.1108/eum0000000000961.

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Hoeprich, Paul D. "Food-borne listeriosis." Infectious Diseases Newsletter 5, no. 2 (1986): 9–11. http://dx.doi.org/10.1016/0278-2316(86)90011-3.

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Rozprawy doktorskie na temat "Food-borne"

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Fuchs, Thilo Martin. "Functional genomics of food-borne pathogens." [S.l.] : [s.n.], 2006. http://deposit.ddb.de/cgi-bin/dokserv?idn=980821266.

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Meer, Ralph, and Scottie Misner. "Expectant Mothers and Food-borne Illness." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146450.

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2 pp.<br>Pregnant women are a high risk group for food-borne illness. Expectant mothers and individuals who prepare foods for them should be careful in following safe food handling practices. This article provides food safety guidelines for pregnant women.
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Meer, Ralph, and Scottie Misner. "What is a Food-borne Illness?" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146451.

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1 pp.<br>Food-borne illness or disease is the condition resulting from eating contaminated food. Hazards in food that may cause illness or injury are placed in one of three categories: biological, chemical, or physical hazards. This publication briefly explains the risks from food-borne illness and also outlines the critical procedures to prevent food-borne illness.
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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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Cooper, Ashley. "Thermal Reduction of Common Food-Borne Pathogens During Composting." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/32093.

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Soil amended with manure has been implicated as a source of produce contamination leading to foodborne gastrointestinal-disease outbreaks. While current composting guidelines require temperatures ≥ 55°C for 3 days to destroy bacterial pathogens, these requirements have not been evaluated for all pathogens. Investigation of parasite survival in manure required development of a flow cytometry method integrating the cell-impermeant viability dye SytoX for simultaneous quantification and viability assessment of Cryptosporidium and Giardia oocysts/cysts. Further studies will be required to apply t
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Javed, Muhammad Afzal. "Hyperinvasiveness in the major food-borne pathogen Campylobacter jejuni." Thesis, Nottingham Trent University, 2009. http://irep.ntu.ac.uk/id/eprint/141/.

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Campylobacter jejuni is a common cause of human gastrointestinal infections. Invasion of host epithelial cells is believed to be an important virulence Mechanism of this bacterium. C. jejuni strains vary in their ability to invade the human epithelial cells and some of the strains are hyperinvasive. The aim of this work was to find the molecular basis of this hyperinvasive phenotype. The previously studied hyperinvasive phenotype of C. jejuni 01/51 in INT-407 cells was verified using Caco-2 cell based invasion assay and the assay was set up at Nottingham Trent University by selecting blood aga
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Braschi, Giacomo <1988&gt. "Action mechanisms of natural antimicrobials against food-borne pathogenes." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amsdottorato.unibo.it/8479/1/Action%20mechanisms%20of%20natural%20antimicrobials%20against%20food-borne%20pathogenes.pdf.

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Essential oils (EOs) or their components represent one of the most promising natural feasible alternatives to improve food safety, shelf-life and quality. Although their antimicrobial properties are well documented few and fragmented are the information about their mechanisms of action, cellular targets and on the stress response strategies of microorganisms after the exposure to such compounds. In this framework, the main aim of the PhD project was to investigate on the effects of one hour exposure to sublethal concentrations of selected natural antimicrobials, such as citral, carvacrol, (E)-
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Slabbert, R. S., M. M. Theron, and J. F. R. Lues. "Investigating the development of acid tolerance in food-borne pathogens Escherichia coli, Salmonella spp., and Pseudomonas aeruginosa and the implication on the susceptibility to organic acids." Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein, 2010. http://hdl.handle.net/11462/346.

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Published Article<br>Various foodstuffs have a very low pH and bacteria have been reported to survive such products. Acid substances, such as organic acids are common food preservatives. These substances also lower the pH of processed foods. Decontamination with organic acids which could result in the emergence of acid tolerant food-borne pathogens is causing concern. The objectives of the study were to determine the development of acid tolerance in important food-borne pathogenic bacteria, to investigate evolving changes in the phenotypic characteristics as a result this acid tolerance, and t
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Hyde, Richard Michael. "Responding to incidents of food-borne illness: an empirical study." Thesis, University of Nottingham, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.602964.

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This thesis is a socio-legal investigation of the response to incidents of food -borne illness. It presents the findings of a small-scale empirical research project which saw documents examined and semi -structured interviews conducted in four local authorities, and which examined a number of public documents produced in response to incidents of food-borne illness. This project sought to examine how environmental health officers responded to an incident of food -borne illness. Officers have 3 roles in response to an incident of food -borne illness; (1) they investigate the illness; (2) they ta
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Henshilwood, Kathleen. "The detection of food-borne viruses in bivalve molluscan shellfish." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367689.

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Książki na temat "Food-borne"

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Adley, Catherine C., ed. Food-Borne Pathogens. Humana Press, 2006. http://dx.doi.org/10.1385/1592599907.

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Jaykus, Lee-Ann, Hua H. Wang, and Larry S. Schlesinger, eds. Food-Borne Microbes. ASM Press, 2009. http://dx.doi.org/10.1128/9781555815479.

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Koopmans, Marion P. G., Dean O. Cliver, Albert Bosch, and Michael P. Doyle, eds. Food-Borne Viruses. ASM Press, 2008. http://dx.doi.org/10.1128/9781555815738.

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Ireland. Food Safety Advisory Committee. Food borne Salmonellosis. Stationery Office, 1991.

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1949-, Balkin Karen, ed. Food-borne illnesses. Greenhaven Press, 2004.

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Bjorklund, Ruth. Food borne illnesses. Marshall Cavendish Benchmark, 2005.

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Gillard, Arthur. Food-borne diseases. Greenhaven Press, 2011.

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Murrell, K. Darwin, and Bernard Fried, eds. Food-Borne Parasitic Zoonoses. Springer US, 2007. http://dx.doi.org/10.1007/978-0-387-71358-8.

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Linda, Tollefson, ed. Microbial food borne pathogens. W.B. Saunders Co., 1998.

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Darwin, Murrell K., and Fried Bernard 1933-, eds. Food-borne parasitic zoonoses: Fish and plant-borne parasites. Springer, 2007.

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Części książek na temat "Food-borne"

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Koire, Ibrahim Isa. "Food-Borne Diseases." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.18.

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Foodborne diseases are illnesses that result from the ingestion of contaminated food or beverages. These infections can be caused by various pathogens, including bacteria, virus, parasites, and toxins produced by microorganisms. Common bacterial agents include Salmonella, Escherichia coli, and Listeria among others, while common viral pathogens include Norovirus and Hepatitis A among others. Parasites like Giardia duodenalis, Entamoeba hystolytica and Toxoplasma gondii also contribute to foodborne diseases. Symptoms of foodborne infections range from mild gastrointestinal discomfort to severe
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Hinz, Erhard. "Food-Borne Helminthiases." In Human Helminthiases in the Philippines. Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-642-70841-1_4.

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Fahrer, Jörg. "Food-Borne Carcinogens." In Encyclopedia of Cancer. Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-642-27841-9_7235-1.

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Mehlhorn, Heinz. "Food-Borne Parasites." In Encyclopedia of Parasitology. Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-43978-4_3885.

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Mehlhorn, Heinz. "Food-Borne Parasites." In Encyclopedia of Parasitology. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-27769-6_3885-1.

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Hill, Dolores E., and J. P. Dubey. "Food-Borne Parasites." In Pathogens and Toxins in Foods. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815936.ch13.

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Fahrer, Jörg. "Food-Borne Carcinogens." In Encyclopedia of Cancer. Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-46875-3_7235.

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Webber, R. "Food-borne diseases." In Communicable diseases: a global perspective. CABI, 2016. http://dx.doi.org/10.1079/9781780647425.0116.

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Webber, R. "Food-borne diseases." In Communicable diseases: a global perspective. CABI, 2016. http://dx.doi.org/10.1079/9781780647425.0125.

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Webber, R. "Food-borne diseases." In Communicable diseases: a global perspective. CABI, 2020. http://dx.doi.org/10.1079/9781786395245.0125.

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Streszczenia konferencji na temat "Food-borne"

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Stärk, Katharina, and S. Babo Martins. "Economic aspects of food borne disease surveillance." In Fourth International Symposium on the Epidemiology and Control of Salmonella and Other Food Borne Pathogens in Pork. Iowa State University, Digital Press, 2015. http://dx.doi.org/10.31274/safepork-180809-245.

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"Trilateral relationship: food-borne trematodes, microbiota, and experimental host." In Bioinformatics of Genome Regulation and Structure/Systems Biology (BGRS/SB-2022) :. Institute of Cytology and Genetics, the Siberian Branch of the Russian Academy of Sciences, 2022. http://dx.doi.org/10.18699/sbb-2022-480.

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Alrashedi, A. A. M., K. M. Al-khafaji та A. A. Alzahid. "ХАРАКТЕРИСТИКИ АНТИБИОТИКОРЕЗИСТЕНТНОСТИ STAPHYLOCOCCUS AUREUS, ESCHERICHIA COLI, SALMONELLA, ВЫДЕЛЕННЫХ ИЗ МЯСНЫХ ПРОДУКТОВ". У Биотехнология в растениеводстве, животноводстве и сельскохозяйственной микробиологии. Crossref, 2021. http://dx.doi.org/10.48397/arriab.2021.21.xxi.083.

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This study was aimed at assessing the types of bacterial isolates. Food-borne pathogens are a major cause of illnesses and expenses. Their occurrence in meat and other food is considered a global health problem. The burden of food-borne disease is increasing due to antimicrobial resistance which represents a greater risk of treatment failure. However, very little is known about the antibiotic resistance profile of food-borne pathogens in karbala city. This study was conducted to examine the antibiotic resistance profile of common food-borne bacterial pathogens isolated from raw meat sold in Ka
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Araujo, Taissa Pereira, Lilian Faustino Macedo, and Michel Oliveira Haddad. "Intervention Proposal In Outbreakes Food Borne Diseases In Oil Platforms." In SPE International Conference on Health, Safety and Environment in Oil and Gas Exploration and Production. Society of Petroleum Engineers, 2010. http://dx.doi.org/10.2118/126631-ms.

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Padilla, Joezel Rizi F., Kyle Cyrus N. Pilar, Christian Aiphie G. Bitanga, Levi N. Bumengeg, and Rizavel C. Addawe. "Incidence of food and water-borne diseases in Baguio City." In THE 4TH INNOVATION AND ANALYTICS CONFERENCE & EXHIBITION (IACE 2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5121129.

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Nastasijevic, Ivan, Radmila Mitrovic, and Sasa Jankovic. "BIOSENSORS IN THE MEAT CHAIN: FARM-TO-FORK CONTINUUM." In 8th Workshop Food and Drug Safety and Quality. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.ila1in.

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The meat production chain is complex, stretching from farm-to-fork (F2F), composed of Pre-Harvest (feed, farm biosecurity, animal health status, animal welfare, transportation, livestock market/abattoir lairage), Harvest (slaughter, dressing, chilling) and Post-Harvest modules (deboning, meat processing, packaging, distribution, retail, consumer). Different biological and chemical hazards may enter the meat chain at multiple points. Therefore, early and accurate detection of food borne hazards in F2F is of utmost importance for taking actions and applying corrective measure to ensure food safe
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Doerr, Daniel, Bernd Appel, Kun Hu, et al. "Accelerating investigation of food-borne disease outbreaks using pro-active geospatial modeling of food supply chains." In the First ACM SIGSPATIAL International Workshop. ACM Press, 2012. http://dx.doi.org/10.1145/2452516.2452525.

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Xie, C., D. Chen, T. Hollis, and Y. Li. "Sorting and identification of food-borne microorganisms using Raman-tweezers spectroscopy." In 2005 Conference on Lasers and Electro-Optics (CLEO). IEEE, 2005. http://dx.doi.org/10.1109/cleo.2005.201969.

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Chanda, Rima, Joseph Irudayaraj, and Carlo G. Pantano. "Characterization of thin films for optical sensors of food-borne pathogens." In Optics East, edited by Linda A. Smith and Daniel Sobek. SPIE, 2004. http://dx.doi.org/10.1117/12.580730.

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PRICE, RL, MJ MURPHY, DJ SQUIRRELL, and MF SANDERS. "RAPID DETECTION OF FOOD-BORNE BACTERIA USING BACTERIOPHAGE AND AK BIOLUMINESCENCE." In Proceedings of the 11th International Symposium. WORLD SCIENTIFIC, 2001. http://dx.doi.org/10.1142/9789812811158_0074.

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Raporty organizacyjne na temat "Food-borne"

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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7587221.bard.

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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichi
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Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7594389.bard.

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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. Th
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UK, Ipsos. Survey of public attitudes towards precision breeding. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.ouv127.

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The Genetic Technology (Precision Breeding) Bill is currently going through Parliament. Although this bill is ‘England only’ and food and feed safety and hygiene is a devolved issue, the Food Standards Agency (FSA) will introduce a separate regulatory framework for precision bred organisms (PBOs), should the Bill become law. The FSA will also work with stakeholders in Scotland, Wales and Northern Ireland to ensure consumers’ interests are protected in relation to PBOs. The FSA / Food Standard Scotland (FSS) is science and evidence led. In August 2022, the FSA and FSS commissioned Ipsos UK to c
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Brandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, 2010. http://dx.doi.org/10.32747/2010.7592642.bard.

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The emergence of food-borne illness outbreaks linked to the contamination of fruits and vegetables is a great concern in industrialized countries. The current lack of control measures and effective sanitization methods prompt the need for new strategies to reduce contamination of produce. Our ability to assess the risk associated with produce contamination and to devise innovative control strategies depends on the identification of critical determinants that affect the growth and the persistence of human pathogens on plants. Salmonella enterica, a common causal agent of illness linked to produ
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Delivering Climate Agenda for LAC: IDB Group Actions to 2020. Inter-American Development Bank, 2017. http://dx.doi.org/10.18235/0006053.

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Climate change presents challenges to ensuring global sustainable and inclusive development. The United Nations Framework Convention on Climate Change (UNFCCC) Paris Agreement and the new Sustainable Development Goals (SDGs) reflect an unprecedented level of commitment to deliver sustainable development to meet these challenges. The transformation of the global economy needs to start immediately if we are to meet the Paris objective for keeping global temperature rise well below 2°C by the end of the century, which most estimate will mean achieving net zero greenhouse gas (GHG) emissions by 20
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