Foodborne bacteria in dairy products: Detection by molecular techniques

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 w...

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Autores principales:	Cancino-Padilla,Nathaly, Fellenberg,María Angélica, Franco,Wendy, Ibáñez,Rodrigo A., Vargas-Bello-Pérez,Einar
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2017
Materias:	Foodborne diseases food safety microbiology omics techniques
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000300215
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spelling	oai:scielo:S0718-162020170003002152018-02-20Foodborne bacteria in dairy products: Detection by molecular techniquesCancino-Padilla,NathalyFellenberg,María AngélicaFranco,WendyIbáñez,Rodrigo A.Vargas-Bello-Pérez,Einar Foodborne diseases food safety microbiology omics techniques 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.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.44 n.3 20172017-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000300215en10.7764/rcia.v44i3.1811
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Foodborne diseases food safety microbiology omics techniques
spellingShingle	Foodborne diseases food safety microbiology omics techniques Cancino-Padilla,Nathaly Fellenberg,María Angélica Franco,Wendy Ibáñez,Rodrigo A. Vargas-Bello-Pérez,Einar Foodborne bacteria in dairy products: Detection by molecular techniques
description	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.
author	Cancino-Padilla,Nathaly Fellenberg,María Angélica Franco,Wendy Ibáñez,Rodrigo A. Vargas-Bello-Pérez,Einar
author_facet	Cancino-Padilla,Nathaly Fellenberg,María Angélica Franco,Wendy Ibáñez,Rodrigo A. Vargas-Bello-Pérez,Einar
author_sort	Cancino-Padilla,Nathaly
title	Foodborne bacteria in dairy products: Detection by molecular techniques
title_short	Foodborne bacteria in dairy products: Detection by molecular techniques
title_full	Foodborne bacteria in dairy products: Detection by molecular techniques
title_fullStr	Foodborne bacteria in dairy products: Detection by molecular techniques
title_full_unstemmed	Foodborne bacteria in dairy products: Detection by molecular techniques
title_sort	foodborne bacteria in dairy products: detection by molecular techniques
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000300215
work_keys_str_mv	AT cancinopadillanathaly foodbornebacteriaindairyproductsdetectionbymoleculartechniques AT fellenbergmariaangelica foodbornebacteriaindairyproductsdetectionbymoleculartechniques AT francowendy foodbornebacteriaindairyproductsdetectionbymoleculartechniques AT ibanezrodrigoa foodbornebacteriaindairyproductsdetectionbymoleculartechniques AT vargasbelloperezeinar foodbornebacteriaindairyproductsdetectionbymoleculartechniques
_version_	1714202178700181504

Foodborne bacteria in dairy products: Detection by molecular techniques

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