Documentos relacionados

1. [Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10℃].
2. [Rapid confirmation method of food poisoning caused by Bacillus cereus cereulide in rice and flour products].
3. Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality.
4. Why we need a European focus on foodborne parasites.
5. Deaths from work-related illnesses are increasing.
6. Bacillus cereus food intoxication and toxicoinfection.
7. Usefulness and Limitations of PFGE Diagnosis and Nucleotide Sequencing Method in the Analysis of Food Poisoning Pathogens Found in Cooking Employees.
8. Detection of Bacillus cereus as a causative agent of emetic food poisoning by an unconventional culture procedure.
9. [Prospective molecular methods for sequencing microorganisms in the system of assessment and control of food safety].
10. Risk factors for food poisoning among self-catering university students.