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Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
(MDPI, 2021-08-18)
The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces ...
A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham
(Elsevier, 2021-11-24)
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received ...
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature
(MDPI, 2023-05-30)
Dry-cured ham (DCH) could support the growth of Staphylococcus aureus as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary ...
A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
(Elsevier, 2021-06-18)
Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to ...
MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants
(2017-12-22)
Listeria monocytogenes is widely distributed in meat products and the meat-processing industry thus posing a risk to consumers. The aim of this study was to evaluate the suitability of the multilocus ...
Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
(MDPI, 2021-07-15)
The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of ...
New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage
(Elsevier, 2018-10-06)
The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to ...
Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains
(Elsevier, 2022-05-02)
Food safety of infant foods is of paramount importance due to the high vulnerability of this population. Food
business operators guarantee safety of the products they put on the market by implementing ...
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
(Frontiers Media, 2022-01-28)
Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative ...
Persistence of microbiological hazards in food and feed production and processing environments
(Wiley Open Access, 2024-01-19)
Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable
sectors), Salmonella enterica (in the feed, meat, egg and low moisture food
sectors) and Cronobacter sakazakii (in ...