A5068101632- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Bacillus and Francisella bacterial research
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Plasma Applications and Diagnostics
- Salmonella and Campylobacter epidemiology
- thermodynamics and calorimetric analyses
- Identification and Quantification in Food
- Bacteriophages and microbial interactions
- Bacterial biofilms and quorum sensing
- Animal Nutrition and Physiology
- Viral gastroenteritis research and epidemiology
- Astronomical Observations and Instrumentation
- Enterobacteriaceae and Cronobacter Research
- Advanced Chemical Sensor Technologies
- Antimicrobial agents and applications
- Essential Oils and Antimicrobial Activity
- Viral Infectious Diseases and Gene Expression in Insects
- Oral microbiology and periodontitis research
- Dental materials and restorations
- Protein Hydrolysis and Bioactive Peptides
- Electrohydrodynamics and Fluid Dynamics
- Enzyme Production and Characterization
Comisión de Investigaciones Científicas
2024
Universidad de León
2015-2024
Hospital General Universitario de Ciudad Real
2024
Universidad de León
2020-2022
Hudson Institute
2020
John Wiley & Sons (United States)
2020
McMaster University
2018
Universidade de Vigo
1997-2008
National University of Patagonia San Juan Bosco
1998
Abstract Background The microorganisms that inhabit food processing environments (FPE) can strongly influence the associated quality and safety. In particular, possibility FPE may act as a reservoir of antibiotic-resistant microorganisms, hotspot for transmission antibiotic resistance genes (ARGs) is concern in meat plants. Here, we monitor microbial succession resistome dynamics relating to through detailed analysis newly opened pork cutting plant over 1.5 years activity. Results We...
Plasma-Activated Water (PAW) was generated from tap water using a surface dielectric barrier discharge at different power (26 and 36 W) activation time (5 30 min). The inactivation of three-strain Listeria monocytogenes cocktail in planktonic biofilm state evaluated. PAW W-30 min showed the lowest pH highest hydrogen peroxide, nitrates, nitrites contents effectiveness against cells on state, resulting 4.6 log reductions after 15-min treatment. Although antimicrobial activity biofilms formed...
Processing environments can be an important source of pathogenic and spoilage microorganisms that cross contaminate meat products. The aim this study was to characterize the microbiome raw materials, processing end products from 19 facilities producing different
Abstract Background Artisanal cheeses usually contain a highly diverse microbial community which can significantly impact their quality and safety. Here, we describe detailed longitudinal study assessing the of ripening in three natural caves on microbiome resistome succession across different producers Cabrales blue-veined cheese. Results Both producer cave were ripened influenced cheese microbiome. Lactococcus former Lactobacillus genus, among other taxa, showed high abundance at initial...
Morrón pepper of 'Fresno de la Vega' (Capsicum annuum L.) is a big sweet variety cultivated in the province León (northwestern Spain). Changes vitamin C content this as function ripeness, storage and different preservation systems were studied. The ascorbic acid increases peppers they ripen. For green mature, breaker red values 107.3+/-1.84, 129.6+/-3.11 154.3+/-7.56 mg/100 g edible portion found. for mature stored at room temperature (20 degrees C) increased up to 10 days storage, reaching...
Summary Spores of Bacillus cereus strains ATCC 7004, 4342 and 9818 were produced in four sporulation media (Nutrient Agar supplemented with 1 ppm Mn 2+ , Fortified Nutrient Agar, Angelotti Medium Milk Agar) their percentages heat resistance parameters obtained a wide temperature range compared. In all conditions studied, high rates obtained. Clear differences among D‐values for spores the observed. medium which yielded most resistant magnitude affected was different each strain. z‐Values...