Bacterias transmitidas por los alimentos en los productos lácteos: Detección por técnicas moleculares
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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Bacterias transmitidas por los alimentos en los productos lácteos : Detección por técnicas moleculares. / Cancino-Padilla, Nathaly; Fellenberg, María Angélica; Franco, Wendy; Ibáñez, Rodrigo A.; Vargas-Bello-Pérez, Einar.
I: International Journal of Agriculture and Natural Resources, Bind 44, Nr. 3, 01.12.2017, s. 215-229.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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TY - JOUR
T1 - Bacterias transmitidas por los alimentos en los productos lácteos
T2 - Detección por técnicas moleculares
AU - Cancino-Padilla, Nathaly
AU - Fellenberg, María Angélica
AU - Franco, Wendy
AU - Ibáñez, Rodrigo A.
AU - Vargas-Bello-Pérez, Einar
PY - 2017/12/1
Y1 - 2017/12/1
N2 - Because of their unique composition and properties, milk and dairy products represent excellent growth media for many pathogenic microorganisms. Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 are the most frequent potential pathogens associated with milk or dairy products in industrialized countries and are therefore the main microbiological hazards linked to raw milk and raw cheese. This review summarizes the scientific information about outbreaks related to foodborne pathogens in dairy products and highlights the increasing application of molecular approaches to detect and identify the bacteria responsible for these outbreaks. Molecular techniques have facilitated the rapid detection and identification of foodborne pathogens, which has been crucial for current surveillance and outbreak control.
AB - Because of their unique composition and properties, milk and dairy products represent excellent growth media for many pathogenic microorganisms. Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 are the most frequent potential pathogens associated with milk or dairy products in industrialized countries and are therefore the main microbiological hazards linked to raw milk and raw cheese. This review summarizes the scientific information about outbreaks related to foodborne pathogens in dairy products and highlights the increasing application of molecular approaches to detect and identify the bacteria responsible for these outbreaks. Molecular techniques have facilitated the rapid detection and identification of foodborne pathogens, which has been crucial for current surveillance and outbreak control.
KW - Food safety
KW - Foodborne diseases
KW - Microbiology
KW - Omics techniques
U2 - 10.7764/rcia.v44i3.1811
DO - 10.7764/rcia.v44i3.1811
M3 - Review
AN - SCOPUS:85042358697
VL - 44
SP - 215
EP - 229
JO - International Journal of Agriculture and Natural Resources
JF - International Journal of Agriculture and Natural Resources
SN - 0304-5609
IS - 3
ER -
ID: 194028152