Incidencia y control de tipos patógenos de Escherichia coli (STEC y EPEC) en leche de vaca y quesos derivados en Castilla y León = Occurrence and control of pathogenic types of Escherichia coli (STEC and EPEC) in cow's milk and cheese in Castilla y León

Abstract

Altas presiones hidrostática ANOVA Análisis de varianza ARN Ácido ribonucleico aw Actividad de agua BAL Bacterias ácido-lácticas BHI Brain heart infusion BLEE Productoras de ß-lactamasas de espectro extendido CH Colitis hemorrágica CLB Cell lysis buffer CLSI Clinical and Laboratory Standards Institute CMB Concentración mínima bactericida CMI Concentración mínima inhibidora CSB Cell suspension buffer CT-SMAC Sorbitol MacConkey suplementado con cefiximatelurito

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological hazards of interest in food safety in Spain (2)

“…Other studies were also carried out in the same community of Castilla y León on raw milk and cheeses made from it, taking into account the environment and farm equipment. It has been investigated in revista del comité científico nº 36 AESAN Scientific Committee: Prospection of biological hazards of interest in food safety in Spain (2) raw goat milk (Álvarez, 2014), raw sheep milk (Otero, 2014) and raw cow milk (Rios, 2018). STEC-VETC strains were isolated in the three types of raw milk, therefore the importance of extreme care in the hygienic conditions of the farms, milking halls and milk processing facilities must be emphasised.…”