Wyniki wyszukiwania

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Charakterystyka genotoksyn CDT (cytolethal distending toxin)

100%

Kobierecka P., Wyszynska A., Jagusztyn-Krynicka E. K.

Postępy Mikrobiologii

|

2013

|

tom 52

|

nr 3

2

Mechanizmy patogenności bakterii

100%

Markowska-Daniel I.

Lecznica Dużych Zwierząt. Ogólnopolski Kwartalnik dla Lekarzy Weterynarii

|

2009

|

tom 04

|

nr 2

3

Owadobojcze toksyny Bacillus thuringiensis

86%

Misztal L. H., Musial W. G., Augustyniak J.

Postępy Mikrobiologii

|

1996

|

tom 35

|

nr 2

193-211

4

Charakterystyka Citrobacter freundii, ze szczegolnym uwzglednieniem ich zdolnosci do wytwarzania toksyn

86%

Pobucewicz A., Czernomysy-Furowicz D.

Postępy Mikrobiologii

|

2010

|

tom 49

|

nr 1

43-46

5

Wlasciwosci, mechanizm dzialania i rola chorobotworcza toksyny alfa C. perfringens

86%

Cygan Z.

Medycyna Weterynaryjna

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1997

|

tom 53

|

nr 02

73-76

6

Wlasciwosci i chorobotworczosc toksyny beta-2 Clostridium perfringens

86%

Wasinski B.

Medycyna Weterynaryjna

|

2008

|

tom 64

|

nr 11

1275-1279

Described recently and investigated intensively over the last years, β2 toxin (CPB2) is produced by all toxino-types of Clostridium perfringens. The ability of CPB2 production was found in C. perfringens strains isolated from humans and many species of domestic animals and wildlife. The cpb2 gene encoding CPB2 was found in strains isolated from pathological cases and from animals without clinical symptoms. Apart from the detection of cpb2 presence, the demonstration of the expression of the gene is critical for laboratory diagnosis. CPB2 is postulated to participate in the development of differing in intensity enteric inflammatory changes. Its contribution to other C. perfringens toxins through the facilitating of their absorption is also suggested. Current data concerning regulation of cpb2 expression, CPB2 structure, its properties and presumptive role in pathogenesis of C. perfringens infections were reviewed in the present paper. Additionally some case reports concerning the putative role of CPB2 were reviewed.

7

Patogeneza zakazen wywolywanych przez Escherichia coli syntetyzujace toksyny Shiga [STEC]

86%

Twardon J., Sobieszczanska B. M., Gryko R.

Medycyna Weterynaryjna

|

2004

|

tom 60

|

nr 11

1161-1163

8

Toksyny waglikowe

72%

Zarzecka A.

Postępy Mikrobiologii

|

2005

|

tom 44

|

nr 2

137-143

9

Clostridium botulinum - charakterystyka i znaczenie epidemiologiczne

72%

Grenda T., Kwiatek K.

Medycyna Weterynaryjna

|

2009

|

tom 65

|

nr 11

743-746

Bacteria of the species Clostridium botulinum are sporeforming, gram-positive, anaerobic rods which are able to produce the most potent toxins in nature. Botulinum toxins are the etiologic factor of botulism in humans and animals. A lethal dose of botulinum toxin for a mouse is about 0.3 ng/kg, whilst a lethal dose for a human ranges from 0.2 µg/kg to 2 µg/kg. Historically, the differentiation of Clostridium botulinum strains is based on their ability to produce one of the seven botulinum toxins marked with letters from A to G. Nowadays, the classification based on the ability to produce botulinum toxins is not the only taxonomic criterion. C. botulinum strains are also divided into four groups which have different metabolic and culture features. Although, botulism is a rare disease, the outbreaks of botulism are difficult to control and cause economic losses in livestock. The species most susceptible to botulism are cattle and birds. The aim of this article is the characteristic of Clostridium botulinum, botulinum toxins, their action and botulism as a disease in some species of animals.

10

Bioroznorodnosc toksyn Bacillus thuringiensis i ich zastosowanie

72%

Lonc E., Andrzejczak S.

Postępy Mikrobiologii

|

2005

|

tom 44

|

nr 3

253-263

11

Enterokrwotoczne szczepy Escherichia coli [EHEC]

72%

Kregiel D., Drewicz E.

Postępy Mikrobiologii

|

2000

|

tom 39

|

nr 2

177-187

12

Rozwoj i tworzenie enterotoksyny HBL w mleku przez psychrotrofowe szczepy Bacillus cereus w niskiej temperaturze

72%

Berthold A., Rutkowska K.

Medycyna Weterynaryjna

|

2008

|

tom 64

|

nr 04A

457-460

The aim of this study was to examine the ability of B. cereus, isolated from raw milk and the environment of milk production, to grow and produce the HBL enterotoxin in milk. In this study three B. cereus strains, isolated from raw milk and the surface of teats, were assessed with respect to their ability to grow and produce HBL enterotoxin in milk that has been stored at the following temperature and time combinations: 3337°C/ 16-18 h; 4°, 6° or 8°C/7 days. The incubation of the specimen was conducted under aerobic conditions or in stationary culture. The general number of B. cereus was measured before and after the incubation. To detect the HBL enterotoxin, the BCET-RPLA test (Argenta Sp. z o. o.) was used after incubation. All of the strains produced enterotoxin in milk stored at 33-37°C, regardless of the aerobic conditions. The final number of B. cereus strain cells increased by approx. 6-7 logarithmic rows compared with the initial one. All of the strains produced HBL toxin at 8°C, under an oxygen atmosphere. Only one strain produced it under oxygen- -limited conditions. Depending on the strain, the final numbers of B. cereus cells increased by 2-6 logarithmic rows compared with the initial ones. None of the examined strains produced the HBL enterotoxin at 6°C and 4°C, regardless of aerobic conditions. The highest permissible temperature for pasteurized milk storage in trade is 8°C in Poland. However, this temperature is not low enough to guarantee product safety, as it allows for diarrheal enterotoxin production and growth, as well as growth of psychrotrophic B. cereus strains.

13

Staphylococcus aureus kontra uklad immunologiczny

72%

Fijalkowski K., Czernomysy-Furowicz D., Ferlas M.

Postępy Mikrobiologii

|

2008

|

tom 47

|

nr 4

497-501

14

Wplyw patogennych drobnoustrojow i ich toksyn na organizacje cytoszkieletu komorek

72%

Marewicz E.

Postępy Mikrobiologii

|

1996

|

tom 35

|

nr 1

79-96

15

Zjadliwosc i patogennosc E.coli

72%

Gonzales Garcia E. A.

Życie Weterynaryjne

|

2001

|

tom 76

|

nr 04

188-192

16

Wytwarzanie enterotoksyn gronkowcowych w żywności

72%

Schubert J., Krakowiak S., Bania J.

Medycyna Weterynaryjna

|

2018

|

tom 74

|

nr 01

Staphylococcal food poisoning results from ingestion of food contaminated with toxins produced by enterotoxigenic Staphylococcus aureus strains. Common symptoms of this intoxication include vomiting, diarrhea, and abdominal cramps. Staphylococcal enterotoxins are resistant to heat and a number of environmental factors. Certain cheeses, milk powder, and whey powder are the only foodstuffs that are being routinely examined for the presence of staphylococcal enterotoxins SEA-SEE. The newly identified enterotoxins are not included in the current examination scheme. Enterotoxin-producing staphylococci were already isolated from meat, meat products, milk, dairy products, fermented food products, vegetables, pastries and fish products. It has been demonstrated that many environmental factors associated with food processing and storage can significantly influence the level of secreted enterotoxins by S. aureus strains. Nevertheless, only a few studies on the production of staphylococcal enterotoxins were conducted in foodstuffs. Most data on their expression is based on experiments performed with a low number of S. aureus strains, and usually only SEA-SEE enterotoxins are investigated. These results inclined many authors to the conclusion that milk and dairy products are unfavorable environments for expression of staphylococcal enterotoxins. However, recent research has indicated a significant heterogeneity in the ability of enterotoxin production in milk among S. aureus strains derived from diverse sources. S. aureus strains able to secrete high levels of enterotoxins in milk and meat juice were described. This research indicates that a high number of S. aureus strains should be used for studying staphylococcal enterotoxins expression in food. It seems to be the appropriate way to assess the risk of staphylococcal food poisoning.

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