Hydrogen Sulfide negative Salmonella and their implication for standard culture-based identification [0.03%]
氢硫酸盐阴性的沙门氏菌及其对标准培养基鉴别方法的影响
Kingsley E Bentum,Rejoice Nyarku,Emmanuel Kuufire et al.
Kingsley E Bentum et al.
Salmonella typically produces hydrogen sulfide (H2S) gas, which appears as a black precipitate on most selective culture media and serves as a key diagnostic feature in many laboratories. However, the emergence of H2S-negative Salmonella se...
Integrated Hygiene Control Strategies in Food Manufacturing: Technologies, Regulations, and Socioeconomic Impacts [0.03%]
食品制造中的集成卫生控制策略：技术、法规及经济社会影响
Nisansala Chandimali,Jaehoon Bae,Ji Young Hwang et al.
Nisansala Chandimali et al.
In the food manufacturing sector, maintaining industry standards and ensuring consumer health rely fundamentally on the quality and safety of the products. To achieve these objectives, hygiene and environmental control procedures are essent...
Temporal, Seasonal, and Patient Demographic Trends Among Culture-Confirmed Human Salmonellosis Cases Identify Regional Differences in Salmonella Serotypes Reported in Virginia, USA Between 2012-2022 [0.03%]
2012年至2022年美国弗吉尼亚州沙门氏菌血清型区域差异的时间、季节和患者人口统计学趋势（根据培养确认的人类沙门氏菌病例）
Caroline R Yates,Daniel L Weller,Monica A Ponder et al.
Caroline R Yates et al.
The U.S. federal government established a national goal of reducing the salmonellosis incidence to ≤11.5 cases/100,000 persons by 2030. To assess progress toward this goal in Virginia, we used data from culture-confirmed salmonellosis case...
Exploration of antibacterial compounds from Bacillus velezensis BP1 against foodborne pathogens Staphylococcus aureus and Salmonella enterica Typhimurium using metabolomic and genomic approaches [0.03%]
采用代谢组学和基因组学方法探索枯草芽孢杆菌BP1抗食源性病原菌金黄色葡萄球菌和伤寒沙门氏菌的化合物
Tsania Taskia Nabila,Ema Damayanti,Jaka Widada
Tsania Taskia Nabila
Food contamination by pathogenic microorganisms has become a significant issue. This study investigated the antibacterial compounds of a Bacillus isolate from stingless bee bread, Bacillus velezensis BP1, against foodborne pathogens Staphyl...
An Overview of Farm Investigation Findings Associated with Outbreaks of Shiga Toxin-Producing Escherichia coli Infections Linked to Leafy Greens: 2009 - 2021 [0.03%]
2009—2021年与 leafy greens 导致的大肠杆菌疫情相关的农场调查结果概述
Stelios Viazis,Michael Bazaco,Tyann Blessington et al.
Stelios Viazis et al.
Leafy greens are a reoccurring source of Shiga toxin-producing Escherichia coli (STEC) outbreaks. We summarize data from farm investigations following STEC outbreaks linked to leafy greens conducted by the Food and Drug Administration (FDA)...
Prevalence, risk factors and antimicrobial susceptibility profile of Salmonella in raw chicken eggs sourced from commercial poultry farms and retail shops and in-contact humans in Addis Ababa, Ethiopia [0.03%]
埃塞俄比亚亚的斯亚贝巴商业化禽类养殖场和零售店散装生鸡蛋及接触人群中的沙门氏菌流行率、风险因素及耐药性特征研究
Paulos Adane,Tekalign Tadesse,Haile Alemayehu et al.
Paulos Adane et al.
Despite the wide availability of poultry farms in Addis Ababa, limited information is available on the status ofSalmonellain poultry eggs from both farms and retail stores, as well as the antimicrobial susceptibility of isolates. This study...
Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes [0.03%]
橙皮乳酸菌发酵姆O1.1在樱桃番茄中的抗真菌和生物保鲜潜力评估
Mehmood Azhar,Anita Chaudhary,Swati Gaba et al.
Mehmood Azhar et al.
Cherry tomatoes, consumed worldwide, have a short shelf life and are highly susceptible to significant pre- and post-harvest losses, largely due to fungal pathogens like Alternaria alternata and Fusarium oxysporum. With the growing demand f...
Food Allergy Labelling and Disclosure Practices on Restaurants' Online Menus in Toronto, Canada [0.03%]
加拿大多伦多餐厅网络菜单上的食品过敏原标注和披露实践
Rawan Nahle,Abhinand Thaivalappil,Ian Young
Rawan Nahle
Restaurants have a responsibility to mitigate food-allergic reactions by non-verbally disclosing allergens on their menus and websites. In Canada, there are no laws requiring allergen labelling on non-pre-packaged food, leaving it up to res...
Campylobacter in raw chicken meat at retail level: quantitative and qualitative assessment, genomic profiling and comparison with isolates from human infections [0.03%]
我国市场销售鸡肉中营尔菌的定性定量评估、基因组分析以及与临床分离株的比较研究
Lucien Kelbert,Karen Barmettler,Jule Anna Horlbog et al.
Lucien Kelbert et al.
Campylobacter is the leading cause of human bacterial diarrheal disease, and the handling and consumption of poultry meat products accounts for most cases. This cross-sectional study aimed to determine the prevalence and levels of Campyloba...
Corrigendum to "Dietary Risk Assessment and Classification Model Basedon Trace Elemental Analysis in Commercially Available Dried Seaweed Products" [J. Food Protect. 88(6) (2025) 100509] [0.03%]
关于“基于商业干燥海藻产品中痕量元素分析的膳食风险评估和分类模型”的勘误[J.食品保护. 88(6) (2025) 100509]
Jakob Avi Shimshoni,Yuliana Andrushenko,Orit Gal Garber et al.
Jakob Avi Shimshoni et al.
Published Erratum
Journal of food protection. 2025 May 9;88(6):100526. DOI:10.1016/j.jfp.2025.100526 2025