{"id":10885,"date":"2012-08-01T09:37:55","date_gmt":"2012-08-01T09:37:55","guid":{"rendered":"http:\/\/testcase.r-biopharm.com\/?p=10885"},"modified":"2020-08-13T07:50:17","modified_gmt":"2020-08-13T07:50:17","slug":"neues-produkt-ridascreen-set-total","status":"publish","type":"post","link":"https:\/\/food.r-biopharm.com\/de\/news\/neues-produkt-ridascreen-set-total\/","title":{"rendered":"RIDASCREEN\u00ae SET Total "},"content":{"rendered":"<p>Staphylokokken Enterotoxine geh\u00f6ren neben den Salmonellen zu den Hauptverursachern von Lebensmittel-Intoxikationen. Die hitzestabilen Proteine werden haupts\u00e4chlich von <em>Staphylococcus aureus<\/em> aber auch von Spezies wie <em>S. hyicus<\/em> und <em>S. intermedius<\/em> produziert.<\/p>\n<p>Generell wird angenommen, dass eine Population von 5 x 105 Zellen enterotoxinbildender <em>Staphylococcus aureus<\/em> pro Gramm Lebensmittel notwendig ist, um zu einer Intoxikation zu f\u00fchren. Andere Studien zeigten, dass bereits Mengen von 100 bis 200 ng Staphylokokken Enterotoxine zu den Symptomen einer Lebensmittelvergiftung f\u00fchren k\u00f6nnen. Eine Reihe von Lebensmitteln sind an SET-Intoxikationen besonders h\u00e4ufig beteiligt. Aus diesem Grund hat R-Biopharm den neuen SET Total f\u00fcr den Summennachweis der haupts\u00e4chlich relevanten Toxine A -E entwickelt.<\/p>\n<p>Durch die Analyse von Lebensmittelproben auf das generelle Vorhandensein von Staphylokokkentoxinen k\u00f6nnen diese effektiv und kosteng\u00fcnstig als positiv oder negativ beurteilt werden. Positive Proben k\u00f6nnen mit dem Identifizierungskit <a href=\"http:\/\/www.r-biopharm.com\/de\/produkte\/lebensmittel-futtermittelanalytik\/mikrobiologie-hygiene\/staphylococcen-enteroxin-set\/item\/ridascreen-set-abcde\">RIDASCREEN\u00ae SET A, B, C, D, E<\/a> best\u00e4tigt werden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Staphylokokken Enterotoxine geh\u00f6ren neben den Salmonellen zu den Hauptverursachern von Lebensmittel-Intoxikationen. Die hitzestabilen Proteine werden haupts\u00e4chlich von Staphylococcus aureus aber auch von Spezies wie S. hyicus und S. intermedius produziert. Generell wird angenommen, dass eine Population von 5 x 105 Zellen enterotoxinbildender Staphylococcus aureus pro Gramm Lebensmittel notwendig ist, um zu einer Intoxikation zu f\u00fchren. [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":106481,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","content-type":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"analyte":[],"technology":[],"industry":[],"newstype":[],"class_list":["post-10885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/posts\/10885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/users\/27"}],"replies":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/comments?post=10885"}],"version-history":[{"count":3,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/posts\/10885\/revisions"}],"predecessor-version":[{"id":133486,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/posts\/10885\/revisions\/133486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/media\/106481"}],"wp:attachment":[{"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/media?parent=10885"}],"wp:term":[{"taxonomy":"analyte","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/analyte?post=10885"},{"taxonomy":"technology","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/technology?post=10885"},{"taxonomy":"industry","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/industry?post=10885"},{"taxonomy":"newstype","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/de\/wp-json\/wp\/v2\/newstype?post=10885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}