Risk to consumers from fungal toxins in shellfish should be monitored
To protect consumers, screening shellfish for fungal toxins is important, say scientists.
To protect consumers, screening shellfish for fungal toxins is important, say scientists.
Cell & Microbiology
Sep 5, 2013
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Food poisoning caused by Bacillus cereus can lead to diarrhea which is probably caused by a 3-component toxin which is produced by this bacteria strain and which perforates and kills cells.
Cell & Microbiology
Jan 4, 2013
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Salmon exposed to algal-produced neurotoxins show changes in both their brain activity and general behavior.
Ecology
Jun 12, 2012
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A vaccine could be developed to prevent Campylobacter being carried in chickens. This approach could drastically cut the number of cases of food poisoning, saving the UK economy millions each year, says an American scientist ...
Cell & Microbiology
Mar 26, 2012
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Green onions cause about five percent of outbreaks of food poisoning from produce, worldwide. Now a team of researchers from the University of Delaware, Newark, shows that high pressure treatment of green onions can kill ...
Cell & Microbiology
Mar 20, 2012
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Some bacteria can form spores (survival capsules) that are particularly resistant to heat. Since sporogenous bacteria can also cause food poisoning and a reduction in food quality, they constitute a significant threat to ...
Cell & Microbiology
Feb 13, 2012
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The polysaccharide (sugar substance) chitosan has a documented antibacterial effect. Hilde Mellegard's doctoral research shows that this antibacterial activity varies according to the chemical composition of the chitosan.
Cell & Microbiology
Sep 15, 2011
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Many a holiday is ruined by food poisoning, frequently caused by the bacterium Campylobacter jejuni. Although Campylobacter infections are rarely life-threatening they are extremely debilitating and have been linked with ...
Cell & Microbiology
Oct 7, 2010
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(PhysOrg.com) -- While working on her doctorate, Anette Bauer Ellingsen discovered potentially disease-causing vibrios (Vibrio cholerae, V. parahaemolyticus and V. vulnificus) in Norwegian seafood and inshore seawater.
Environment
Feb 24, 2009
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