A5081611015- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Radiation Effects and Dosimetry
- Meat and Animal Product Quality
- Dye analysis and toxicity
- QR Code Applications and Technologies
- Natural Products and Biological Research
- Oropharyngeal Anatomy and Pathologies
- Green IT and Sustainability
- Essential Oils and Antimicrobial Activity
- Coffee research and impacts
- Food Safety and Hygiene
- Agricultural and Food Production Studies
- Bee Products Chemical Analysis
- Sensory Analysis and Statistical Methods
- Insect and Pesticide Research
- Probiotics and Fermented Foods
- Magnetic and Electromagnetic Effects
- Agricultural and Food Sciences
- Consumer Attitudes and Food Labeling
Universidad Complutense de Madrid
2012-2025
The late blowing defect (LBD) is an issue in semi-hard and hard cheeses, as once the phenomenon occurs, it impossible to amend affects large production volumes. Therefore, a matter of major economic importance for cheese processors resulting significant losses. This characterized by cracks formation unpleasant flavors due butyric fermentation. Several Clostridium spp. have been responsible bacteria, but C. tyrobutyricum microorganism most commonly isolated from affected cheeses. because more...
ABSTRACT The distribution of log counts at a given time during the exponential growth phase Listeria innocua measured in food samples inoculated with one cell each was applied to estimate single-cell lag times. Three replicate experiments broth showed that is linear mapping detection times by optical density. reflects but shifted time. count distributions liquid dairy product and liver paté after different heat treatments. Two batches ca. 100 were heated 55°C for 45 min or 62°C 2 min, an...
To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture foods (IMF), behavior Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 4972) following with electron-beam irradiation has been studied. As food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], smoked tuna) were used. Although an is not necessary when 10(2) colony-forming...
ABSTRACT Specific growth and death rates of Aeromonas hydrophila were measured in laboratory media under various combinations temperature, pH, percent CO 2 O the atmosphere. Predictive models developed from data validated by means observations obtained (i) seafood experiments set up for this purpose (ii) ComBase database ( http://www.combase.cc ; http://wyndmoor.arserrc.gov/combase/ ).Two main reasons identified differences between predicted observed food: they variability food bias model...
Abstract Boning of dry‐cured hams involves additional handling which increases the risk contamination with Listeria monocytogenes . This work studies ability E‐beam to eliminate this pathogen from boned ham (BDH). The destruction kinetics four L. strains (S2, S4‐2, S12‐1, and S7‐2) innocua NCTC 11288 as a surrogate were determined at doses up 3 kGy. S4‐2 most radioresistant ( D ‐value = 0.55 kGy). penetration was studied in blocks extracted BDH irradiated 2–6 bilateral treatment 2 kGy allows...