Prevalence Trends of Foodborne Pathogens Bacillus cereus, Non-STEC Escherichia coli and Staphylococcus aureus in Ready-to-Eat Foods Sourced from Restaurants, Cafés, Catering and Takeaway Food Premises.

Int J Environ Res Public Health · 2024 · PMC11593717 · PMID 39595693

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

highly significantno p-value reported

coli in ready-to-eat foods has the potential to increase exposure to strains that produce Shiga toxins, a highly significant public health risk due to the severity of the disease in individuals.

also in 132,142 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Prevalence Trends of Foodborne Pathogens &lt;i&gt;Bacillus cereus&lt;/i&gt;, Non-STEC &lt;i&gt;Escherichia coli&lt;/i&gt; and &lt;i&gt;Staphylococcus aureus&lt;/i&gt; in Ready-to-Eat Foods Sourced from Restaurants, Cafés, Catering and Takeaway Food Premises.

The sentences

Prevalence Trends of Foodborne Pathogens <i>Bacillus cereus</i>, Non-STEC <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> in Ready-to-Eat Foods Sourced from Restaurants, Cafés, Catering and Takeaway Food Premises.