Cargando…

Monitoring AMR in Campylobacter jejuni from Italy in the last 10 years (2011–2021): Microbiological and WGS data risk assessment

Campylobacter jejuni is considered as the main pathogen in human food‐borne outbreaks worldwide. Over the past years, several studies have reported antimicrobial resistance (AMR) in C. jejuni strains. In Europe, the official monitoring of AMR comprises the testing of Campylobacter spp. from food‐pro...

Descripción completa

Detalles Bibliográficos
Autores principales:	Conesa, A, Garofolo, G, Di Pasquale, A, Cammà, C
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Eu‐fora Series 4
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131813/ https://www.ncbi.nlm.nih.gov/pubmed/35634560 http://dx.doi.org/10.2903/j.efsa.2022.e200406

Ejemplares similares

Development of food safety risk assessment tools based on molecular typing and WGS of Campylobacter jejuni genome
por: Ardelean, AI, et al.
Publicado: (2019)

Improving the risk assessment of antimicrobial resistance (AMR) along the food/feed chain and from environmental reservoirs using qMRA and probabilistic modelling
por: Niegowska, M, et al.
Publicado: (2022)

Introduction
Publicado: (2022)

Assessment of the possible health risks associated with the consumption of botanical preparations of Mitragyna speciosa (kratom)
por: Papadi, Georgia, et al.
Publicado: (2022)

A risk assessment model for Salmonella spp. in swine carcasses
por: Chalias, Athanasios, et al.
Publicado: (2022)

Foreword
Publicado: (2022)

Training in tools to develop quantitative risk assessment of fresh produce using water reuse systems in Mediterranean production
por: Papadopoulos, Theofilos, et al.
Publicado: (2022)

Appraising diet–disease associations to be used in risk assessment, including an insight in nutritional epidemiology
por: Mendes, Vânia, et al.
Publicado: (2022)

Association between dietary exposure to bisphenols and body mass index in Spanish schoolchildren
por: Stecca, L, et al.
Publicado: (2022)

Monitoring of pesticide amount in water and drinkable food by a fluorescence‐based biosensor
por: Barbieri, Maria Vittoria, et al.
Publicado: (2022)

Integration of genomics in surveillance and risk assessment for outbreak investigation
por: Pennone, Vincenzo, et al.
Publicado: (2022)

Monitoring of pesticide amount in fruit and vegetables by a fluorescence‐based sensor
por: Rodrigues, Andreia CM, et al.
Publicado: (2022)

Risk Assessment of Food Contact Materials II
por: Galbiati, Edoardo, et al.
Publicado: (2022)

Study of the different evaluation areas in the pesticide risk assessment process: Focus on pesticides based on microorganisms
por: Mombert, Pauline, et al.
Publicado: (2022)

Emergent marine toxins risk assessment using molecular and chemical approaches
por: García‐Cazorla, Y, et al.
Publicado: (2022)

Risk–benefit assessment of seaweed Allergenicity risk assessment of novel protein
por: Garciarena, Irene Nuin, et al.
Publicado: (2022)

Assessment of endocrine disruptive properties of PFOS: EFSA/ECHA guidance case study utilising AOP networks and alternative methods
por: Pípal, Marek, et al.
Publicado: (2022)

Benefit and risk assessment of replacing of sodium chloride by other salt/substances in industrial seafood products
por: Rybicka, Iga, et al.
Publicado: (2022)

Seafood safety and food‐borne zoonoses from fish: Examining the risk of Anisakis in the Portuguese Population and Consumer Risk Perceptions of Fish Consumption
por: Golden, O, et al.
Publicado: (2022)

Meta‐analysis and systematic literature review of climate change effects on livestock welfare
por: Morgado, JN, et al.
Publicado: (2022)

Microbiota analysis for risk assessment: evaluation of hazardous dietary substances and its potential role on the gut microbiome variability and dysbiosis
por: Cerk, Klara, et al.
Publicado: (2022)

Risk assessment of rare earth elements, antimony, barium, boron, lithium, tellurium, thallium and vanadium in teas
por: Kowalczyk, Ewelina, et al.
Publicado: (2022)

Risk ranking of chemical and microbiological hazards in food
por: Langerholc, T, et al.
Publicado: (2018)

Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA)
por: Pesciaroli, M, et al.
Publicado: (2018)

Modelling and magnitude estimation of cross‐contamination in the kitchen for quantitative microbiological risk assessment (QMRA)
por: Iulietto, Maria Francesca, et al.
Publicado: (2020)

Improvement of quantitative microbiological risk assessment (QMRA) methodology through integration with gaenetic data
por: Arnaboldi, Sara, et al.
Publicado: (2023)

Quantitative microbiological risk assessment of traditional food of animal origin produced in short supply chains in Poland
por: Stefanou, Constantine‐Richard, et al.
Publicado: (2022)

Preparation of Dutch food consumption data for risk assessment
por: Nelis, K, et al.
Publicado: (2018)

Risk assessment of white willow (Salix alba) in food
por: Matyjaszczyk, Ewa, et al.
Publicado: (2018)

Risk assessment and toxicological research on micro‐ and nanoplastics after oral exposure via food products
por: Shopova, Sofiya, et al.
Publicado: (2020)

Integration of tools and social science into food safety risk assessments
por: Valanou, E, et al.
Publicado: (2020)

Risk assessment regarding the use of Annona muricata in food supplements
por: Raclariu‐Manolica, Ancuta Cristina, et al.
Publicado: (2020)

Review of Potentially Toxic Rare Earth Elements, Thallium and Tellurium in Plant‐based Foods
por: Doulgeridou, Aik, et al.
Publicado: (2020)

Integration of computational tools, data analysis and social science into food safety risk assessment
por: Lorenzoni, Andrea, et al.
Publicado: (2020)

Risk assessment related to food additives and food processing‐derived chemical contaminants exposure for the Portuguese population
por: Kukk, Maarja, et al.
Publicado: (2020)

Identification of risk factors and hotspots of antibiotic resistance along the food chain using next‐generation sequencing
por: Bergšpica, I., et al.
Publicado: (2020)

Livestock Health and Food Chain Risk Assessment
por: Martínez, Juan M, et al.
Publicado: (2020)

Risk Assessment of Food Contact Materials
por: Beneventi, Elisa, et al.
Publicado: (2020)

Training in tools to develop Quantitative Risk Assessment using Spanish ready‐to‐eat food examples
por: Georgalis, Leonidas, et al.
Publicado: (2020)

Introduction
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_5kfrf32n747od285r19l6gj9k0