Karine Seyer, M.Sc.
Supervise the work of a project team involved in the development, improvement and implementation of detection methods for the main food pathogens in support of the Canadian Food Inspection Agency’s monitoring and surveillance programs. Design method validation protocols and develop statistical analyses.
Current research and/or projects
The main interest of the St-Hyacinthe Laboratory – Food Microbiology project team is to implement practices and methods that have a concrete impact in the short and medium term on the diagnostic activities of the CFIA’s six food microbiology laboratories. The techniques evaluated are based on conventional microbiology, molecular biology and whole genome sequencing and are aimed at detecting and quantifying the main food pathogens identified in the CFIA’s surveillance plans.
Research and/or project statements
Confirmation of the viability of pathogens detected in foods using molecular methods, without recourse to the isolation of colonies on a solid growth medium
Evaluation of BP+ agar for the enumeration of S. aureus in edible rind cheeses
Evaluation of new and existing methods for detecting and confirming the presence of Staphylococcus aureus enterotoxins in cheeses
Optimization of a single enrichment broth for the detection of Salmonella, Shigella, Listeria and E.coli O157: H7
Education and awards
B.Sc. in microbiology, Laval University, 1998
M.Sc. in applied microbiology, UQAM – Institut Armand Frappier, 2001