2001
DOI: 10.1016/s0168-1605(01)00443-3
|View full text |Cite
|
Sign up to set email alerts
|

Implication of milk and milk products in food-borne diseases in France and in different industrialised countries

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

1
316
0
33

Year Published

2008
2008
2018
2018

Publication Types

Select...
5
4

Relationship

0
9

Authors

Journals

citations
Cited by 509 publications
(358 citation statements)
references
References 34 publications
1
316
0
33
Order By: Relevance
“…Published studies have attributed outbreaks of SFP after consumption of small ruminants' raw milk and raw milk products to the production of SEA, SEB, and SEC (De Buyser et al 2001;Schønberg and Wåltorp 2001). Hence, in the present study, the S. aureus isolates found capable of producing any of these SE can pose public health risks.…”
Section: Detection Of Enterotoxigenic S Aureusmentioning
confidence: 99%
See 1 more Smart Citation
“…Published studies have attributed outbreaks of SFP after consumption of small ruminants' raw milk and raw milk products to the production of SEA, SEB, and SEC (De Buyser et al 2001;Schønberg and Wåltorp 2001). Hence, in the present study, the S. aureus isolates found capable of producing any of these SE can pose public health risks.…”
Section: Detection Of Enterotoxigenic S Aureusmentioning
confidence: 99%
“…Although pasteurization inactivates S. aureus cells, the SEs are resistant to heat and generally retain their biological activity even after pasteurization. As result, dairy products, including raw milk, have frequently been implicated in SFP (De Buyser et al 2001).…”
Section: Introductionmentioning
confidence: 99%
“…Toxic shock syndrome toxin (TSST-1) also plays a role in pathogenicity being involved in the production of skin lesions in neonates (Jaffe et al, 2000;DeBuyser et al, 2001). Up to 52% of the strains isolated from bovine mastitis produced enterotoxins (Kenney et al, 1993;Aarestrup et al, 1995;Ichikawa et al, 1996).…”
Section: Introductionmentioning
confidence: 99%
“…Because they do not need to be cleaned or cooked before being eaten, consumers are susceptible to foodborne diseases. These diseases are caused mainly by Staphylococcus aureus, Salmonella, pathogenic Escherichia coli, and, but not often, Listeria monocytogenes (DE BUYSER et al, 2001;KOUSTA et al, 2010).…”
Section: Palavras-chavementioning
confidence: 99%