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

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

Risultato della ricerca: Contributo in libroContributo 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 originaleEnglish
Titolo della pubblicazione ospiteGlobal Issues in Food Microbiology Abstract book
Pagine499
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
Evento23rd International ICFMH Symposium FoodMicro 2012 - Istanbul
Durata: 3 set 20127 set 2012

Convegno

Convegno23rd International ICFMH Symposium FoodMicro 2012
CittàIstanbul
Periodo3/9/127/9/12

Keywords

  • Enterococcus faecium
  • food

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