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THE INFLUENCE OF THE BAKING PROCESS ON THE DESTRUCTION OF SALMONELLAE IN CERTAIN BAKED PRODUCTS CONTALNING EGG ALBUMEN* R. A. by KNIGHT, B.SC., F.R.I.C., and J. B. M. COPPOCK, B.SC., PH.D., F.R.I.C ...
in scrambled eggs (Luechapattanaporn et al., 2005). In addition, it was reported that using RF-H at 90°C for 5 min displayed thermally destructed Cronobacter sakazakii and Salmonella spp., the pathogens of most ...
microorganisms (e.g., Salmonella , Campylobacter spp., and pathogenic strains of Escherichia coli) to the pet and handler. Few studies have examined human illness associated with pets (Morse et al., 1976; Sato et ...
susceptibility to bacterial invasion [18]. Pathogens such as Salmonella and C. rodentium can penetrate the mucus layer and in the process induce increased mucin production, a host defense mechanism that limits ...
lymphocytes and stored in granules. It has been suggested that Spi-6 protects the cytotoxic lymphocytes from intracellular granzyme B which can translocate from the granules to the cytoplasm during the process ...
and the subject area is now the subject of an ICH guidance process . The guidance has had a profound effect on the drug design and development process and has also influenced the field of genetic toxicology ...
via the blood and then exit the circulation to enter antigen-containing tissues. An essential step in this migration process is the adhesion of circulating lymphocytes to the endothelium ...
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