Collection content

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 safety
-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.

Quality Certifications

No Quality Certification

Brief historical review

It is a collection compiled from more than 15 years of research work in Food Safety