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Charlotta Löfström

Forskare

Tel

+46 10 516 67 30

Email

charlotta.lofstrom@ri.se

Location

Lund

Unit

Processteknik, säkerhet och hygien (101205)

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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Industry guideline for increased reuse of water in the dairy industry

The aim is 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 saf…

Whole genome sequencing for studies of viruses as part of 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 est…

Floor cooling for fattening pigs

Pigs are sensitive to high ambient temperatures and can suffer from heat stress if the temperatures rise even moderate. The purpose of this project is to investigate the effects of floor cooling for fattening pigs during the warm …

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…

Development of a nutritious broccoli soup

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

Legionella safe & energy efficient domestic hot water with limited water volume

Energy optimization is central for sustainable development and domestic hot water temperature is important. A compromise between energy use and microbial safety is needed. The limited water volume solution allows water temperature…

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…

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 ex…

Viral Filtration Efficiency (VFE)

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

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…

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.

Microbiology and hygiene

RISE offers a deep, theoretical and practical, knowledge in microbiology and hygiene. Together with your company or organization, we prevent and solve microbiological problems. We also participate with our microbiological expertis…

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 value chain perspective from fisheries and aquaculture to plate.

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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