- Institution: Politechnical University of Valencia
- Departament/Service:Food Microbiology Advanced Center
Camino de Vera 14
46022 Valencia (Valencia/València)
- Web: http://www.upv.es/entidades/CAMA
María Antonia Ferrús Perez
Phone number: (+34) 669474765
Microbial group/s:Bacteria Total number of strains: >170 Taxa (number of strains): Salmonella spp. Campylobacter spp. Arcobacter spp. Listeria monocytogenes Vibrio spp. (total 150 strains) Helycobacter spp. (20) Isolation source/origin: Water and Food Preservation method: Culture media+Glycerol, -40 °C Information management: Data base with basic information: origin, identification, date of isolation. Characterization level:Biochemically identified and most also by molecular methods.
Transfer of the strains to accredited research groups, after a documented agreement
Key words: Characterization, typing, campylobacter, helycobacter, Food safetySummary:-Food Safety: detection of pathogenic microorganisms of fecal-oral transmission in water and food by conventional and molecular methods.-Epidemiological characterization by genotyping.-Campylobacteria pathogens in food.-Helicobacter pylori and other pathogenic Helicobacter in the environment, water and food.
No Quality Certification
Brief historical review
It is a collection compiled from more than 15 years of research work in Food Safety