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- Lauren S. Jackson; Odbert A. Triplett; William H. Tolleson
- Food and chemical toxicology 2015 v.80 pp. 101-107
- Escherichia coli; Shiga-like toxins; acidity; adulterated products; cold storage; cytotoxicity; fermentation; food safety; manufacturing; microorganisms; pH; pasteurization; ready-to-eat foods; ricin; risk; skim milk; storage quality; toxicology; whole milk; yogurt
- ... Dairy products sold in a ready-to-eat form present the risk that adulterants persisting through manufacturing, storage, and distribution would reach consumers. Pathogenic microbes, including shigatoxigenic strains of Escherichia coli and the toxins they produce, are common food safety hazards associated with dairy products. Ricin and abrin are plant-derived ribosome-inactivating protein toxins rel ...
- Andreas Baumgartner; Isabel Niederhauser; David Diston; Dominik Moor
- Journal für Verbraucherschutz und Lebensmittelsicherheit 2016 v.11 no.4 pp. 353-357
- Shiga-like toxins; enterohemorrhagic Escherichia coli; food safety; foods; genes; intimin; karsts; quantitative polymerase chain reaction; springs (water); virulence; virulent strains; Switzerland
- ... Within 2 months, two water sources in a karst area in Switzerland were sampled 9 times each, and analyzed by real-time PCR for 6 EHEC O-types, Shiga-like-toxin (stx1 and stx2) and intimin (eae) genes. With the exception of O111, 5 O-types were recorded regularly and at high frequencies (O26: 33.3 %; O157: 33.3 %; O104: 66.6 %; O103: 72.2 %; O145: 94.4 %). Genes for Shiga-like-toxins and intimin we ...