Peter Cameron's scientific contributions
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publications (2)
Citations
... Finding an uncommon Salmonella serovar in this study suggests the need for the constant monitoring of the epidemiology of egg-associated human salmonellosis outbreaks in Australia. In 2001, there were two S. Typhimurium outbreaks related to desserts containing raw eggs in SA: an outbreak linked to a Christmas function associated with tiramisu [53] and another outbreak in an aged-care facility resulting from the consumption of glazed pie [54], as shown in Table A1. The authors cautioned about the great potential risk of Salmonella infection from raw egg and egg-based products for vulnerable groups, including the elderly and the immunocompromised [53]. ...
... Although Bacillus cereus is widely distributed in nature and regularly isolated from soil and living things, it is also well suited to thriving in the intestines of insects and mammals. It is easily transmitted from these environments to foods, where it may result in emetic or diarrhoeal food-associated illnesses [21]. ...
Reference: Main Causative Agents of Foodborne Illnesses