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Development of microbial interaction predictive models for Listeria monocytogenes and lactic acid bacteria and their application for the optimization of bio-protective cultures in fishery products
(Universidad de Córdoba, UCOPress, 2021)
Minimally processed and ready-to-eat (RTE) fish products that have not undergone any lethal treatment prior to consumption represents for a potential risk of pathogenic microorganisms, such as Vibrio spp. and Listeria ...
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)
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 assess and model ...
Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses
(MDPI, 2021)
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. ...
Application of Predictive Microbiology to investigate Listeria monocytogenes kinetics and bioprotective strategies on fishery products
(Universidad de Córdoba, UCOPress, 2021)
The production and consumption of fish and fishery products has notably increased during the last years. Many of these products are designed as ready-to-eat (RTE) and/or lightly preserved food and are usually consumed ...
Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures
(MDPI, 2020)
The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at ...
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté
(MDPI, 2023)
In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for ...
Unveiling fresh-cut lettuce processing in argentine industries: evaluating Salmonella levels using predictive microbiology models
(MDPI, 2023)
A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated ...