Int J Food Microbiol : — Google Scholar. Infect Immun 47 : — Vet Microbiol : — Anonymous CDC. Anonymous a CDC. Anonymous b CDC. Anonymous U. Food and Drug Administration. Off J Eur Union L : 31 — Anonymous b Commission Regulation No. Off J Eur Union L : 12 — EFSA J : 1 — Toxins 2 : — Epidemiol Infect : 33 — Baerthlein K Ueber: uogcdehnte Wurstvergiftungen, bedingt durch Bacillus proteus vulgaris.
Munch Med Wochenschr 69 : — Int J Food Microbiol 61 : 1 — Barber MA Milk poisoning due to a type of Staphylococcus albus occurring in the udder of a healthy cow. Philipp J Sci 9 : — J Bacteriol : — Appl Environ Microbiol 67 12 : — J Food Prot 65 : — Bennett RW Atypical toxigenic Staphylococcus and non- Staphylococcus aureus species on the horizon? An update. J Food Protect 59 : — Bennett RW Staphylococcal enterotoxin and its rapid identification in foods by enzyme-linked immunosorbent assay-based methodology.
J Food Prot 68 : — Bergdoll MS Staphylococcus aureus. Marcel Dekker Inc. Google Preview. Arch Biochem Biophys 85 : 62 — Proteomics 2 : — Science : — Mol Gen Genet : 15 — Epidemiol Infect : — BEH 47 : — Infect Immun 62 : — DA Cml 10 October Mol Cell Proteomics 6 : — Anal Chem 78 : — Casman EP Further serological studies of staphylococcal enterotoxin. J Bacteriol 79 : — Biochemistry 18 : — J Biol Chem : — J Clin Microbiol 38 : — J Gen Microbiol : — J Bacteriol 17 : — J Prev Med 4 : — Int J Food Microbiol : 52 — Int J Food Microbiol 5 : — Int J Food Microbiol 67 : 1 — Int J Syst Bacteriol 35 : 99 — DeLay PD Staphylococcal enterotoxin in bread pudding.
Cell 62 : — Denison GA Epidemiology and symptomatology of staphylococcus food poisoning. A report of recent outbreaks. Am J Public Health 26 : — Bull Acad R Med Belg 8 : Food Microbiol 26 : — Devriese LA A simplified system for biotyping Staphylococcus aureus strains isolated from different animal species.
J Appl Bacteriol 56 : — Int J Food Microbiol 2 : — Int J Syst Bacteriol 55 : — Lancet : — Clin Microbiol Rev 13 : 16 — Foodborne Pathog Dis 1 : — Dolman CE Ingestion of staphylococcus exotoxin by human volunteers, with special reference to staphylococci food poisoning. J Infect Dis 55 : — Proteomics 8 : — Appl Environ Microbiol 76 : — Lancet 2 : — Int J Food Microbiol : 87 — Int J Food Microbiol 7 : — Int J Food Microbiol 6 : 25 — J Bacteriol : 63 — Int J Syst Bacteriol 47 : — Genigeorgis CA Present state of knowledge on staphylococcal intoxication.
Int J Food Microbiol 9 : — J Mol Biol : — Int J Food Microbiol 28 : — Appl Microbiol 25 : — Hajek V Staphylococcus intermedius , a new species isolated from animals. Int J Syst Bacteriol 26 : — J Food Prot 52 : — J Exp Med : — Infect Immun 61 : — J Appl Microbiol 94 : — Appl Environ Microbiol 75 : — Mol Gen Genet : — Mol Microbiol 13 : — Infect Immun 71 : — FEBS Lett : — Cell Microbiol 9 : — Ann Clin Microbiol Antimicrob 5 : Int J Syst Bacteriol 40 : — Appl Environ Microbiol 71 : — Lett Appl Microbiol 11 : — J Immunol : — Infect Immun 70 : — J Gen Microbiol 86 : 75 — Infect Immun 67 : — J Bacteriol : 29 — Emerg Infect Dis 8 : 82 — Jordan EO The production by staphylococci of a substance causing food poisoning.
JAMA 94 : Am J Hyg 20 : Infect Immun 20 : — Epidemiol Infect : 75 — J Vet Med 67 : — Jpn J Infect Dis 62 : — VCH Publishers Inc. Food Microbiol 5 : 25 — Curr Med Chem 16 : — Genet Mol Res 2 : 63 — J Microbiol Biotechnol 17 : — J Appl Microbiol 95 : 38 — Annu Rev Immunol 17 : — J Infect Dis : — Analusis 26 : — J Chromatogr A : — Foodborne Disease Handbook, Vol.
Emerg Infect Dis 5 : — Lett Appl Microbiol 28 : — A review. Staphylococci in meat, bakery products and other foods. J Milk Food Technol 35 : — J Mol Evol 51 : — Appl Environ Microbiol 38 : 39 — J Bacteriol 98 : 4 — 9.
A Textbook for Advanced Studies , pp. Infect Immun 66 : — Anal Biochem : 48 — Int J Food Microbiol 14 : — Antimicrob Agents Chemother 50 : — Microbes Infect 3 : — Infect Immun 73 : — Infect Immun 76 : — Infect Immun 69 : — Biochemistry 41 : — Eurosurveillance 15 : Trends Microbiol 8 : — J Mol Biol : 61 — J Food Prot 59 : — Food Control 18 : — J Food Prot 63 : — Int J Food Microbiol 35 : — Krankheiten des Menschen.
Bergmann , Wiesbaden, Germany. EMBO J 14 : — Methods Mol Biol : — Wien Klin Wochenschr : — Int J Food Microbiol 11 : 1 — J Food Prot 46 : — Sullivan R Effects of enterotoxin B on intestinal transport in vitro. Proc Soc Exp Biol Med : — J Lab Clin Med 41 : — Nat Struct Biol 2 : — Tatini SR Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J Milk Food Technol 36 : — Tatini SR Thermal stability of enterotoxins in food.
J Milk Food Technol 39 : — Infect Immun 74 : — Chem Immunol Allergy 93 : 24 — Infect Immun 77 : — Rapport hebdomadaire des maladies du Canada 7 : — Antibiotics are not useful in treating this illness because the toxin is not affected by antibiotics. The following tips that are part of the four steps to food safety — clean, separate, cook, and chill — also can help protect you and your loved ones from food poisoning:. This page focuses on food poisoning caused by Staphylococcus aureus. You also may be interested in learning about skin and other infections caused by methicillin-resistant Staphylococcus aureus MRSA and Staph infections in healthcare settings.
Skip directly to site content Skip directly to page options Skip directly to A-Z link. Food Safety. Section Navigation. The administration of fluids is recommended if the diarrhoea or vomiting is severe. Antibiotics are not indicated as the symptoms are caused by the enterotoxin and not the bacteria. Control measures should be applied first to avoid contaminating the food with S. All Rights Reserved. Symptoms include: vomiting nausea diarrhea, usually watery but sometimes with blood cramps other symptoms may include mild fever, weakness, dizziness and chills.
Tests and diagnosis. Treatment and drugs. To avoid contaminating the food with S. Food handlers should use appropriate protective clothing e. Prepare foods safely. Wash your hands before and after handling food. Also wash them after using the bathroom or changing diapers. Wash fresh fruits and vegetables by rinsing them well with running water. If possible, use two cutting boards—one for fresh produce and the other for raw meat, poultry, and seafood.
You can also wash your knives and cutting boards in the dishwasher to disinfect them. Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Serve foods safely. Follow labels on food packaging. Food packaging labels provide information about when to use the food and how to store it. Reading food labels and following safety instructions will reduce your chances of becoming ill with food poisoning.
When in doubt, throw it out. If you are not sure whether a food is safe, don't eat it. Reheating food that is contaminated will not make it safe. Don't taste suspicious food. It may smell and look fine but still may not be safe to eat. Credits Current as of: September 23, Top of the page Next Section: Related Information.
0コメント