Bacterias transmitidas por los alimentos en los productos lácteos: Detección por técnicas moleculares

Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

Standard

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

Harvard

Cancino-Padilla, N, Fellenberg, MA, Franco, W, Ibáñez, RA & Vargas-Bello-Pérez, E 2017, 'Bacterias transmitidas por los alimentos en los productos lácteos: Detección por técnicas moleculares', International Journal of Agriculture and Natural Resources, bind 44, nr. 3, s. 215-229. https://doi.org/10.7764/rcia.v44i3.1811

APA

Cancino-Padilla, N., Fellenberg, M. A., Franco, W., Ibáñez, R. A., & Vargas-Bello-Pérez, E. (2017). Bacterias transmitidas por los alimentos en los productos lácteos: Detección por técnicas moleculares. International Journal of Agriculture and Natural Resources, 44(3), 215-229. https://doi.org/10.7764/rcia.v44i3.1811

Vancouver

Cancino-Padilla N, Fellenberg MA, Franco W, Ibáñez RA, Vargas-Bello-Pérez E. Bacterias transmitidas por los alimentos en los productos lácteos: Detección por técnicas moleculares. International Journal of Agriculture and Natural Resources. 2017 dec. 1;44(3):215-229. https://doi.org/10.7764/rcia.v44i3.1811

Author

Cancino-Padilla, Nathaly ; Fellenberg, María Angélica ; Franco, Wendy ; Ibáñez, Rodrigo A. ; Vargas-Bello-Pérez, Einar. / Bacterias transmitidas por los alimentos en los productos lácteos : Detección por técnicas moleculares. I: International Journal of Agriculture and Natural Resources. 2017 ; Bind 44, Nr. 3. s. 215-229.

Bibtex

@article{102c519a37ac4d6da0f383f675c18927,
title = "Bacterias transmitidas por los alimentos en los productos l{\'a}cteos: Detecci{\'o}n por t{\'e}cnicas moleculares",
abstract = "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.",
keywords = "Food safety, Foodborne diseases, Microbiology, Omics techniques",
author = "Nathaly Cancino-Padilla and Fellenberg, {Mar{\'i}a Ang{\'e}lica} and Wendy Franco and Ib{\'a}{\~n}ez, {Rodrigo A.} and Einar Vargas-Bello-P{\'e}rez",
year = "2017",
month = dec,
day = "1",
doi = "10.7764/rcia.v44i3.1811",
language = "Spansk",
volume = "44",
pages = "215--229",
journal = "International Journal of Agriculture and Natural Resources",
issn = "0304-5609",
publisher = " Facultad de Agronom{\'i}a e Ingenier{\'i}a Forestal, Pontificia Universidad Cat{\'o}lica de Chile",
number = "3",

}

RIS

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