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

Nathaly Cancino-Padilla; María Angélica Fellenberg; Wendy Franco; Rodrigo A. Ibáñez; Einar Vargas-Bello-Pérez

doi:10.7764/rcia.v44i3.1811

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

Nathaly Cancino-Padilla, María Angélica Fellenberg, Wendy Franco, Rodrigo A. Ibáñez, Einar Vargas-Bello-Pérez^*

^*Corresponding author af dette arbejde

7 Citationer (Scopus)

13 Downloads (Pure)

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.

Bidragets oversatte titel	Foodborne bacteria in dairy products: Detection by molecular techniques
Originalsprog	Spansk
Tidsskrift	International Journal of Agriculture and Natural Resources
Vol/bind	44
Udgave nummer	3
Sider (fra-til)	215-229
Antal sider	15
ISSN	2452-5731
DOI	https://doi.org/10.7764/rcia.v44i3.1811
Status	Udgivet - 1 dec. 2017
Udgivet eksternt	Ja

Emneord

Food safety
Foodborne diseases
Microbiology
Omics techniques

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10.7764/rcia.v44i3.1811Licens: Ikke-specificeret

Bacterias transmitidas por los alimentos en los productos lácteosForlagets udgivne version, 437 KBLicens: Ikke-specificeret

Citationsformater

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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.",

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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

SN - 0304-5609

VL - 44

SP - 215

EP - 229

JO - International Journal of Agriculture and Natural Resources

JF - International Journal of Agriculture and Natural Resources

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ER -

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

Abstract

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