Background: Open Access Editor's Choice Review The Food Poisoning Toxins of Bacillus
cereus by Richard Dietrich 1,†, Nadja Jessberger 1,*,†, Monika Ehling-Schulz 2, Erwin …

Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary
histamine, is a disorder associated with an impaired ability to metabolize ingested histamine …

Salmonella spp. are among the most important foodborne pathogens and the third leading
cause of human death among diarrheal diseases worldwide. Animals are the primary source …

Bacillus cereus is one of the leading etiological agents of toxin‐induced foodborne
diseases. Its omnipresence in different environments, spore formation, and its ability to adapt …

Milk and milk products have been utilized by humans for many thousands of years. With the
advent of metagenomic studies, our knowledge on the microbiota of milk and milk products …

Simple Summary Probiotics are feed additives that have gained popularity in poultry
production following the ban of antibiotic growth promoters (AGP). They are one of the more …

Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after
consuming contaminated water, animal, and plant products. The bacterium is the third …

Campylobacter is one of the most common bacterial pathogens of food safety concern.
Campylobacter jejuni infects chickens by 2–3 weeks of age and colonized chickens carry a …

Salmonellosis remains one of the most frequent foodborne zoonosis, constituting a
worldwide major public health concern. The most frequent sources of human infections are …

Cereulide, which can be produced by Bacillus cereus, is strongly associated with emetic-
type food poisoning outbreaks. It is an extremely stable emetic toxin, which is unlikely to be …