The MikroIker team of the UPV/EHU’s Department of Immunology, Microbiology and Parasitology has conducted a study into the prevalence and characterization of bacteria of the Arcobacter genus using a large number of samples of different foods (seafood, vegetables, meat products and fresh cheese), including some that have never been analyzed in our environment previously. In addition, they have studied the ability of these bacteria to adhere to various surfaces frequently found in food processing environments.
Click here for original story, Exploring arcobacter risk to the food industry and human health
Source: Phys.org