Charlotta Löfström

Senior Forskare

Tel

+46 10 516 67 30

Email

charlotta.lofstrom@ri.se

Location

Lund

ORCID

0000-0001-6492-1245

Charlotta works as a research scientist in microbiology and hygiene with special emphasis on food microbiology and food safety. Projects include e.g. food and water safety, microbiological analysis methods, tracing of contaminants, antimicrobial resistance, biofilm, cleaning and risk assessment of food products and processes regarding both spoilage microflora and pathogenic bacteria and viruses.

For a summary of scientific merits, see: https://scholar.google.se/citations?user=qqpJtNMAAAAJ&hl=en

Salmonella, Legionella, Listeria, water, food, risk assessment, qPCR, swquancing, DNA, outbreak investigation, aerosol, validation, covid-19, antibiotic resistance, AMR, bioinformatics, spread of infections, flow cytometry, food poisoning

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Publications

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SafeBite - Rapid and accurate Listeria monitoring in the food chain

SafeBite is developing a graphene‑based biosensor that rapidly detects Listeria directly in the production environment. This fast detection strengthens food safety, reduces the risk of outbreaks, and helps the industry meet tighte…

From Plate to Pixel –Faster Decisions for Safe & Sustainable Water Use

We are facing a decisive shift in how we monitor water quality. The project is establishing a transition lab that will take us from slow, analogue cultivation methods to fast, digital techniques such as flow cytometry and qPCR. Th…

Brewer's spent grain as food ingredient

Brewers’ spent grain (BSG) is a by-product that is formed in significant quantities during beer production. Currently, BSG is mainly used for animal feed and production of biogas. However, the high nutritional value of BSG means t…

Swedish quality flour from legumes for human consumption

The aim of the project is to develop Swedish legume flour from Swedish varieties by testing different processes and production parameters to obtain safe, functional and nutritious legume flours. The goal is to develop a manufactur…

The role of industry for sustainable water in 2050

We explored how industry's water use contributes to Water Wise societies (WWS) mission of Sustainable water for all 2050. As a result, the challenge with industry's sustainable water use was described, key actors identified and fu…

CircSyst - Circular Systemic Solutions

The CircSyst project is focused on the development and demonstration of a range of novel Circular Systemic Solutions (CircSyst Solutions or CSS) that increase sustainability by applying innovative holistic circular models at local…

Increased production of food in Sweden - make use of side streams

A large part of the edible and useful parts of broccoli and kale are not used today. These side streams could be used for new processed products, which would also contribute to increasing Swedish food production. The market for ne…

Industry guideline for increased reuse of water in the dairy industry

The aim was to develop a basis for revising the industry guidelines regarding water use in the dairy sector. With an improved knowledge basis, it is possible to make water use more efficient without jeopardizing the quality and sa…

Whole genome sequencing for studies of viruses in the hand microbiota

The interaction between different viruses and microorganisms on the skin is complex as the microbiota is built up and maintained. Hygiene products should be designed so that pathogenic microorganisms are removed without affecting …

Resistance genes in the hand microbiome

Knowledge of the presence of resistance genes to antibiotics and biocides in microorganisms on the skin is important in order to be able to develop effective and long-term sustainable hygiene products. In the project, methodology …

Methodology for studies of viruses and virucidal effects

The project is expected to strengthen Swedish industry's competitiveness and innovation capacity, as well as society's preparedness in the areas of infection prevention and microbial diagnostics. This will be done by establishing,…

Development of products from side streams of broccoli production

Large parts of the broccoli plants are left in the field. To reduce waste, we investigate using other parts of the plant to obtain new innovative ingredients for future product development. It will reduce waste, increase resource …

New DNA-based methods for the skin microbiome

We will develop and validate robust DNA-based methods (qPCR and NGS) to quantify bacteria in the skin's microbiome. The project provides the basis for studies of the skin's microbiome to study, for example, the effect on the compo…

Development of a nutritious broccoli soup

A new competitive, tasteful, nutritious and easily accessible broccoli soup was developed. Broccoli contains glucosinolates and of special interest is glucoraphanin, which has antioxidant and other beneficial health effects. A var…

Legionella safe & energy efficient domestic hot water

Energy optimization is central for sustainable development and domestic hot water temperature is important. A compromise between energy use and microbial safety is needed. In the project, the hypothesis that the limited water volu…

Visualization of cleaning effects in health care and food production

Reducing infections will give socioeconomic benefits. Cleaning is often done manually making it difficult to determine if it is enough. Standards to measure cleanliness is lacking. We develop an analytical method to provide a pict…

Risk assessment of Legionella in water systems

The disease-causing bacterium Legionella is spread by inhaling aerosols from water systems, for example tap water in buildings. RISE offers help in assessing risks for the growth and spread of Legionella according to the requireme…

Biofilm on surfaces - a problem in many industries

Biofilm formation is the microorganisms' way of protecting themselves against factors in the environment such as chemicals, antibiotics, heat etc. Biofilm therefore creates problems in many industries and environments, for example…

Viral Filtration Efficiency (VFE)

The VFE test determines how well a given material filters virus-containing droplets of about 3 microns in size.

Choice of material in case of risk of contact infection.

In healthcare, there is an increased risk of spreading infection. Infection can be transmitted through touch surfaces such shared between patients. This imposes special requirements when cleaning and disinfecting. RISE has the co…

Trouble shooting microbiological deviations

Sometimes things goes wrong in the production and the products are microbiologically spoiled or even worse pathogens are detected in the products. Then it is important to know how to handle the situation to establish why it occur…

Microbiological risk assessment of product, process and production

Many processes and production environments must be clean and hygienic for the product to be safe and durable. It is also important that process steps and equipment designed to reduce unwanted microorganisms function properly. RISE…

Challenge testing with microorganisms

Challenge testing is used for the practical assessment of growth, survival or reduction of relevant, pathogen or spoilage microorganisms when added to the actual product. It is an important tool when developing a new product or ch…

The Drinking Water Directive

In 2020, the EU Council of Ministers made a decision regarding a new Drinking Water Directive, which is being implemented in Sweden during spring 2023. The goal of the directive is to protect human health from all types of contami…

Risk management

Based on international standards (ISO 31000 and others) on risk management, risks in a number of different applications such as cyber, fire, food, construction, safety and security can be apreciated and managed. Key concepts …

Production conversion- total defense

During times of crisis and war, our society faces new challenges. Among other things, we need to find an alternative supply of products in health care.

Induction of antimicrobial resistance

A sustainable product development includes the assessment of risks to induce or select for antimicrobial resistance. RISE has a broad competence in evaluating risks for resistance development using microbiology analysis methods co…

Food & drinking water - total defence

A safe and secure supply of food and drinking water is essential for human life and health. It becomes even more vital during peacetime crisis, increased preparedness and times of war.

Microbiology and hygiene

The food industry is facing increased demands for microbiological safety, sustainability and preparedness. Climate change, new raw materials and complex supply chains affect how microorganisms behave – and thus how what we eat and…

Industrial Water Management

Through better water management many industries can not only reduce their environmental impact and meet societal demands for clean water, but also improve process performance and ultimately reduce costs. Water management is a key …

Seafood

Interest in seafood – or blue food – such as fish, shellfish and algae is increasing. To guide and support today's consumers and producers, RISE offers a comprehensive value chain perspective from production to plate. Partnering w…

Microbiologically safe and shelf stable

Food must be safe and is also expected to be durable!! RISE offers a number of services and tools to design for a microbiologically safe and shelf stable product.

Microbiological analysis methods

RISE has a broad and deep expertise in microbiological analysis. We develop and validate microbiological methods throughout the analysis chain from sampling and sample preparation to analysis and data processing to efficiently and…

Publications

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