Other Proved and Suspected Foodborne Agents: Mycotoxins, Viruses, Aeromonas, Plesiomonas, Scombroid, and Paralytic Shellfish Poisonings
Publisher
Springer Netherlands
Reference153 articles.
1. Abbott, S. L., R. P. Kokka, and J. M. Janda. 1991. Laboratory investigations on the low pathogenic potential of Plesiomonas shigelloides. J. Clin. Microbiol. 29:148–153.
2. Achmoody, J. B., and J. R. Chipley. 1978. The influence of metabolic inhibitors and incubation time on aflatoxin release from Aspergillus flavus. Mycologia 70:313–320.
3. Altug, T., A. E. Yousef, and E. H. Marth. 1990. Degradation of aflatoxin in dried figs by sodium bisulfite with or without heat, ultraviolet energy or hydrogen peroxide. J. Food Protect. 53:581–582.
4. Annapurna, E., and S. C. Sanyal. 1977. Enterotoxicity of Aeromonas hydrophila. J. Med. Microbiol. 10:317–323.
5. Appleton, H., S. R. Palmer, and R. J. Gilbert. 1981. Foodborne gastroenteritis of unknown aetiology: A virus infection? Brit. Med. J. 282:1801–1802.