A new approach for the safety assessment of Enterococcus faecium in the food chain.

Pier Sandro Cocconcelli; Simona Gazzola; Ester Pietta; Edoardo Puglisi; Daniela Bassi; Cecilia Alejandra Fontana; Fabrizio Cappa

A new approach for the safety assessment of Enterococcus faecium in the food chain.

Pier Sandro Cocconcelli, Simona Gazzola, Ester Pietta, Edoardo Puglisi, Daniela Bassi, Cecilia Alejandra Fontana, Fabrizio Cappa

Risultato della ricerca: Contributo in libro › Contributo a convegno

Abstract

Enterococcus faecium is commonly found in high numbers in ready to eat foods, being a member of the bacterial communities of a variety of fermented foods, including cheese and sausages, and is widely used as human and animal probiotic. However, this bacterial species is a leading cause of nosocomial infection, mainly endocarditis and urinary tract infections.

Lingua originale	English
Titolo della pubblicazione ospite	Global Issues in Food Microbiology Abstract book
Pagine	499
Numero di pagine	1
Stato di pubblicazione	Pubblicato - 2012
Evento	23rd International ICFMH Symposium FoodMicro 2012 - Istanbul Durata: 3 set 2012 → 7 set 2012

Convegno

Convegno	23rd International ICFMH Symposium FoodMicro 2012
Città	Istanbul
Periodo	3/9/12 → 7/9/12

Keywords

Enterococcus faecium
food

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title = "A new approach for the safety assessment of Enterococcus faecium in the food chain.",

abstract = "Enterococcus faecium is commonly found in high numbers in ready to eat foods, being a member of the bacterial communities of a variety of fermented foods, including cheese and sausages, and is widely used as human and animal probiotic. However, this bacterial species is a leading cause of nosocomial infection, mainly endocarditis and urinary tract infections.",

keywords = "Enterococcus faecium, food, Enterococcus faecium, food",

author = "Cocconcelli, {Pier Sandro} and Simona Gazzola and Ester Pietta and Edoardo Puglisi and Daniela Bassi and Fontana, {Cecilia Alejandra} and Fabrizio Cappa",

year = "2012",

language = "English",

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AU - Cocconcelli, Pier Sandro

AU - Gazzola, Simona

AU - Pietta, Ester

AU - Puglisi, Edoardo

AU - Bassi, Daniela

AU - Fontana, Cecilia Alejandra

AU - Cappa, Fabrizio

PY - 2012

Y1 - 2012

N2 - Enterococcus faecium is commonly found in high numbers in ready to eat foods, being a member of the bacterial communities of a variety of fermented foods, including cheese and sausages, and is widely used as human and animal probiotic. However, this bacterial species is a leading cause of nosocomial infection, mainly endocarditis and urinary tract infections.

AB - Enterococcus faecium is commonly found in high numbers in ready to eat foods, being a member of the bacterial communities of a variety of fermented foods, including cheese and sausages, and is widely used as human and animal probiotic. However, this bacterial species is a leading cause of nosocomial infection, mainly endocarditis and urinary tract infections.

KW - Enterococcus faecium

KW - food

KW - Enterococcus faecium

KW - food

UR - http://hdl.handle.net/10807/41406

M3 - Conference contribution

SN - 978-975-561-423-6

SP - 499

BT - Global Issues in Food Microbiology Abstract book

T2 - 23rd International ICFMH Symposium FoodMicro 2012

Y2 - 3 September 2012 through 7 September 2012

ER -

A new approach for the safety assessment of Enterococcus faecium in the food chain.

Abstract

Convegno

Keywords

Altri file e collegamenti

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