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Charlotta Löfström

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
Ask me about
Project

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…
Project

The role of industry for sustainable water in 2050

We explore how the industry's water use contributes to Waterwise societies (WWS) mission of Sustainable water for all 2050. As a result, the challenge with the industry's sustainable water use will be described, key actors identif…
Project

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…
Project

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…
Project

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…
Project

Whole genome sequencing for studies of viruses as part of the hand mic

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 …
Project

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 …
Project

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,…
Project

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 …
Project

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…
Project

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…
Project

Legionella safe & energy efficient domestic hot water with limited wat

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…
Project

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…
Service

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…
Service

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…
Service

Viral Filtration Efficiency (VFE)

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

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…
Service

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…
Expertise

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…
Expertise

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 …
Expertise

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.
Expertise

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…
Expertise

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.
Expertise

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…
Expertise

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 …
Expertise

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…
Expertise

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.
Expertise

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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