Search Results - "PECK, Michael"

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  1. 1

    Epidemiology of burns throughout the world. Part I: Distribution and risk factors by Peck, Michael D

    Published in Burns (01-11-2011)
    “…Abstract Globally in 2004, the incidence of burns severe enough to require medical attention was nearly 11 million people and ranked fourth in all injuries,…”
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    Journal Article
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    Epidemiology of burns throughout the World. Part II: Intentional burns in adults by Peck, Michael D

    Published in Burns (01-08-2012)
    “…Abstract A significant number of burns and deaths from fire are intentionally wrought. Rates of intentional burns are unevenly distributed throughout the…”
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    Journal Article
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    Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group II by Carter, Andrew T., Peck, Michael W.

    Published in Research in microbiology (01-05-2015)
    “…Recent developments in whole genome sequencing have made a substantial contribution to understanding the genomes, neurotoxins and biology of Clostridium…”
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    Journal Article
  4. 4

    Biology and genomic analysis of Clostridium botulinum by Peck, Michael W

    Published in Advances in microbial physiology (2009)
    “…The ability to form botulinum neurotoxin is restricted to six phylogenetically and physiologically distinct bacteria (Clostridium botulinum Groups I-IV and…”
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    Journal Article
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    Identification of a novel botulinum neurotoxin gene cluster in Enterococcus by Brunt, Jason, Carter, Andrew T., Stringer, Sandra C., Peck, Michael W.

    Published in FEBS letters (01-02-2018)
    “…The deadly neurotoxins of Clostridium botulinum (BoNTs) comprise eight serotypes (A–G; X). The neurotoxin gene cluster encoding BoNT and its accessory proteins…”
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    Journal Article
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    Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus by Webb, Martin D., Barker, Gary C., Goodburn, Kaarin E., Peck, Michael W.

    Published in Trends in food science & technology (01-11-2019)
    “…Spores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell…”
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    Journal Article
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    Lag Phase Is a Distinct Growth Phase That Prepares Bacteria for Exponential Growth and Involves Transient Metal Accumulation by Rolfe, Matthew D, Rice, Christopher J, Lucchini, Sacha, Pin, Carmen, Thompson, Arthur, Cameron, Andrew D. S, Alston, Mark, Stringer, Michael F, Betts, Roy P, Baranyi, József, Peck, Michael W, Hinton, Jay C. D

    Published in Journal of Bacteriology (01-02-2012)
    “…Lag phase represents the earliest and most poorly understood stage of the bacterial growth cycle. We developed a reproducible experimental system and conducted…”
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    Functional characterisation of germinant receptors in Clostridium botulinum and Clostridium sporogenes presents novel insights into spore germination systems by Brunt, Jason, Plowman, June, Gaskin, Duncan J H, Itchner, Manoa, Carter, Andrew T, Peck, Michael W

    Published in PLoS pathogens (01-09-2014)
    “…Clostridium botulinum is a dangerous pathogen that forms the highly potent botulinum toxin, which when ingested causes a deadly neuroparalytic disease. The…”
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    Journal Article
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    Burn Care of the Elderly by Jeschke, Marc G, Peck, Michael D

    Published in Journal of burn care & research (01-05-2017)
    “…As part of the State of Science Meeting, care in elderly was one of the foci. This "white paper" deriving from this meeting indicates advances in the field of…”
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    Journal Article
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    Clostridium botulinum in the post-genomic era by Peck, Michael W., Stringer, Sandra C., Carter, Andrew T.

    Published in Food microbiology (01-04-2011)
    “…Foodborne botulism is a severe neuroparalytic disease caused by consumption of botulinum neurotoxin formed by strains of proteolytic Clostridium botulinum and…”
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    Journal Article Conference Proceeding
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    Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C–8 °C by Peck, Michael W., Webb, Martin D., Goodburn, Karin E.

    Published in Food microbiology (01-10-2020)
    “…The safety of current UK industry practice (including shelf-life) for chilled, vacuum/modified atmosphere-packed fresh red meat (beef, lamb and pork) held at…”
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    Journal Article
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    Independent evolution of neurotoxin and flagellar genetic loci in proteolytic Clostridium botulinum by Carter, Andrew T, Paul, Catherine J, Mason, David R, Twine, Susan M, Alston, Mark J, Logan, Susan M, Austin, John W, Peck, Michael W

    Published in BMC genomics (19-03-2009)
    “…Proteolytic Clostridium botulinum is the causative agent of botulism, a severe neuroparalytic illness. Given the severity of botulism, surprisingly little is…”
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    Journal Article
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    Apertures in the Clostridium sporogenes spore coat and exosporium align to facilitate emergence of the vegetative cell by Brunt, Jason, Cross, Kathryn L., Peck, Michael W.

    Published in Food microbiology (01-10-2015)
    “…Clostridium sporogenes forms highly heat resistant endospores, enabling this bacterium to survive adverse conditions. Subsequently, spores may germinate,…”
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    Journal Article
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    Diversity of the Genomes and Neurotoxins of Strains of Clostridium botulinum Group I and Clostridium sporogenes Associated with Foodborne, Infant and Wound Botulism by Brunt, Jason, van Vliet, Arnoud H M, Carter, Andrew T, Stringer, Sandra C, Amar, Corinne, Grant, Kathie A, Godbole, Gauri, Peck, Michael W

    Published in Toxins (11-09-2020)
    “…Group I and are closely related bacteria responsible for foodborne, infant and wound botulism. A comparative genomic study with 556 highly diverse strains of…”
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    Journal Article