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1 nisakidosis and are transmitted to humans in undercooked and raw marine seafood.
2 ni or C. coli is commonly acquired by eating undercooked chicken.
3 lation, freezing of meat destined for raw or undercooked consumption is the most readily applicable o
4 nce interval [CI], 1.7-591.6), eating raw or undercooked eggs (MOR=5.8; 95% CI, 1.3-28.0), eating any
5 tions of acute toxoplasmosis after consuming undercooked game meat.
6 ling patients about the hazards of consuming undercooked ground meat or unpasteurised milk products a
7 3.8; 95% confidence interval [CI], 1.9-7.9), undercooked hamburger (MOR, 4.5; 95% CI, 1.6-12.2), or h
8 States occur after ingestion of contaminated undercooked hamburger or produce that had contact with b
9        In multivariate analysis, only eating undercooked hamburger remained associated with infection
10 ma gondii is acquired through consumption of undercooked infected meat, or by uptake of cat-shed oocy
11  a retreat where never frozen, intentionally undercooked, locally harvested venison was served.
12                                              Undercooked meat, especially pork, lamb, and wild game m
13 contaminated soil and water, tissue cysts in undercooked meat, or congenitally.
14 ection typically occurs through ingestion of undercooked molluscs or vegetables contaminated by infec
15 nated with oocysts shed by cats or by eating undercooked or raw meat containing tissue cysts.
16 and physicians should understand that raw or undercooked oysters can cause illness even if harvested
17 oenteritis within 4 days of consuming raw or undercooked oysters, a stool specimen should be tested f
18  large HEV outbreak to the consumption of an undercooked pig liver-based stuffing.
19                             The ingestion of undercooked pork is a risk factor for human S. suis sero
20 lic awareness of the danger of eating raw or undercooked pork.
21 n of environmental oocysts or consumption of undercooked/raw meat containing cyst-stage bradyzoites.
22 he most common vehicles of transmission were undercooked scallops (three outbreaks caused by enteroto
23 nited States; 14 (23%) were acquired through undercooked seafood consumed in the United States, 2 (3%
24                           Foreign travel and undercooked seafood continue to account for most US chol
25 tially fatal septicemia after consumption of undercooked seafood.
26 , persons should avoid consumption of raw or undercooked shellfish and exposure of wounds to seawater
27 ns are associated with consumption of raw or undercooked shellfish, contaminated food, and exposure o
28 ecognized as a potential hazard of consuming undercooked wild carnivore meat, and historically has be