Now showing items 11-20 of 55
Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream
(Food Microbiology, 2020-09-30) Funcionalitat i Seguretat Alimentària
In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ...
Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
(International Journal of Food Microbiology, 2017-10-04) Funcionalitat i Seguretat Alimentària
In food safety and public health risk evaluations, microbiological exposure assessment plays a central role as it provides an estimation of both the likelihood and the level of the microbial hazard in ...
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages
(International Journal of Food Microbiology, 2021-03-16) Funcionalitat i Seguretat Alimentària
The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour ...
Fatty acid composition and parasitism of European sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) populations in the northern Catalan Sea in the context of changing environmental conditions
(Conservation Physiology, 2020-12-29) Funcionalitat i Seguretat Alimentària; Qualitat i Tecnologia Alimentària
The status of sardine and anchovy populations in the northern Mediterranean Sea has been declining in recent decades. In this study, fatty acids and parasitism at different reproductive and feeding ...
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
(Food Control, 2020-07-04) Funcionalitat i Seguretat Alimentària; Qualitat i Tecnologia Alimentària
There is a new trend to produce dry-cured ham from lamb in shorter times by boning the ham before salting to later obtain restructured hams that are easier to dry and slice. However, little information ...
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
(International Journal of Food Microbiology, 2018-02-05) Funcionalitat i Seguretat Alimentària
Evaluation of the application for new alternative biodiesel production process for rendered fat including Category 1 animal by-products (BDI-RepCat® process, AT)
(EFSA Journal, 2021-04-15) Funcionalitat i Seguretat Alimentària
A new alternative method for the production of biodiesel from rendered fat, including animal by‐product (ABP) Category 1 tallow, was evaluated. The method consists of a conversion phase, based on ...
Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
(Food Research International, 2020-12-24) Funcionalitat i Seguretat Alimentària
Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and ...
Evaluation of Alternative Methods of Tunnel Composting (submitted by the European Composting Network)
(EFSA Journal, 2020-08-05) Funcionalitat i Seguretat Alimentària
Two alternative methods for the production of compost from certain category 3 animal by‐products (catering waste and processed foodstuffs of animal origin) were assessed. The first proposed a minimum ...
Salmonella control in poultry ﬂocks and its public health impact
(2019-02-19) Funcionalitat i Seguretat Alimentària
An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current ...