http://hdl.handle.net/10396/2278 2026-04-16T15:42:59Z 2026-04-16T15:42:59Z Sánchez-Martín, Javier Serrano Heredia, Salud María Carrasco Jiménez, Elena Valero, Antonio López Cabo, Marta http://hdl.handle.net/10396/35942 2026-03-27T03:00:56Z 2025-01-01T00:00:00Z

Bioprotection of cold-smoked rainbow trout against Listeria monocytogenes biofilm Sánchez-Martín, Javier; Serrano Heredia, Salud María; Carrasco Jiménez, Elena; Valero, Antonio; López Cabo, Marta Listeria monocytogenes is a resilient foodborne pathogen that forms biofilms, allowing it to persist and thrive in food-processing environments. This study examined the structural characteristics of biofilms formed by three L. monocytogenes strains, their transfer to cold-smoked rainbow trout fillets, and the bioprotective effects of two lactic acid bacteria (LAB) cocktails during storage. Confocal microscopy revealed that mixed-strain biofilms exhibited more homogeneous structures than single-strain biofilms, emphasizing their relevance in contamination events. Transfer experiments demonstrated that 87.52 % of L. monocytogenes biofilm cells were transferred from stainless steel to cold-smoked rainbow trout fillets after 90 s of contact, highlighting a significant contamination risk. The commercial LAB cocktail containing Lactococcus lactis subsp. Lactis and Leuconostoc carnosum effectively inhibited L. monocytogenes growth under both static (5 °C) and dynamic (4–20 °C) conditions, reducing bacterial concentrations by > 0.70 and > 1.24 log CFU/g respectively, after 21 days. The inhibitory effect was likely driven by bacteriocin production, particularly leucocin, potentially enhanced by diacetyl production. LAB-based bioprotection effectively controlled L. monocytogenes without producing significant changes in pH or water activity. These findings highlight the need for multi-strain biofilm models to better understand contamination dynamics and support LAB-based bioprotection as a natural, effective strategy for improving food safety in smoked fish products.

2025-01-01T00:00:00Z Crespo-Moncada, Bella Posada-Izquierdo, Guiomar Denisse Velásquez-Rivera, Jorge Molina-Villamar, John García Gimeno, Rosa María http://hdl.handle.net/10396/35909 2026-03-26T03:00:44Z 2025-01-01T00:00:00Z

Geographical Indication Labels for Food Products: A Literature Review Crespo-Moncada, Bella; Posada-Izquierdo, Guiomar Denisse; Velásquez-Rivera, Jorge; Molina-Villamar, John; García Gimeno, Rosa María Geographical Indication labels are an increasingly popular alternative among producers and governments seeking to protect the products and producers of their countries. This trend has grown due to the opening of markets and consumers’ increasing desire to know the origin of the products they purchase. A bibliographic review was conducted, including studies on the feasibility of applying quality labels, the associated challenges, and examples. This review identifies the processes involved in obtaining Designation of Origin and presents a positive perspective on their application. It was concluded that obtaining a differentiated quality label can improve production and quality of life, provided that it is the result of an evaluation of the area’s context and the main actors in production chains.

2025-01-01T00:00:00Z Víquez-Barrantes, Diana Usaga, Jessie García Gimeno, Rosa María Posada-Izquierdo, Guiomar Denisse http://hdl.handle.net/10396/35908 2026-03-26T03:00:42Z 2025-01-01T00:00:00Z

Listericidal Novel Processing Technological Approaches for the Safety of Milk and Dairy Products: A Systematic Review Víquez-Barrantes, Diana; Usaga, Jessie; García Gimeno, Rosa María; Posada-Izquierdo, Guiomar Denisse Listeria monocytogenes is a major public health concern in milk and ready-to-eat dairy products. To meet consumer demand for fresher, minimally processed foods with high nutritional and sensory quality, several non-thermal technologies are being explored as alternatives to conventional heat treatments. This systematic review (2020–2025), following PRISMA guidelines, examines recent applications of selected non-thermal technologies to control Listeria in milk and dairy matrices. Peer-reviewed studies available in full-text, in English or Spanish, focusing on applications at laboratory or pilot plant scales, with milk or dairy produced onsite or purchased, containing Listeria sp., were included. Studies with applications to plant-based or non-dairy products or those not inoculated with Listeria, were excluded. Conference abstracts, corrections, editorials, letters, news, and scientific opinions were excluded as well. The databases searched were Web of Science, Scopus, and ProQuest, which were last consulted in April 2025. Given the naturality of the review, the risk of bias was assessed through independent screening by two of the researchers, focusing on clear objectives, analytical validity, statistical analysis, and methodology. The results are presented in tabulated format. Of the 157 records identified, 22 were included in this review. Seven of the records reported hurdle technologies, while fifteen reported single technology applications, with high-pressure processing being the most frequent. Limitations observed are primarily the use of unreported strains, a lack of information regarding the initial load of inoculum, and expected log reductions. The equipment used is mostly at the laboratory scale, except for HPP. Non-thermal technologies present a promising option for the control of Listeria in dairy products. The basic principles of GMP, HACCP, and cold-chain control in dairy processing are of special importance in safety assurance. This research was funded by Vicerrectoría de Investigación, Universidad de Costa Rica, grant number 735-C3-460.

2025-01-01T00:00:00Z Cámara-Martos, Fernando Bolívar Carrillo, Araceli Rabasco-Vílchez, Laura Lafont, F. Luque Ojeda, J.L. Pérez-Rodríguez, Fernando http://hdl.handle.net/10396/35667 2026-03-25T02:33:24Z 2025-01-01T00:00:00Z

Exploring the bioaccessibility, in vitro colonic fermentation, and the impact on the intestinal microbiota of allyl-and benzyl-isothiocyanate from white and Ethiopian mustard Cámara-Martos, Fernando; Bolívar Carrillo, Araceli; Rabasco-Vílchez, Laura; Lafont, F.; Luque Ojeda, J.L.; Pérez-Rodríguez, Fernando The aim of this research was to study the formation and bioaccessibility of allyl- and benzyl-isothiocyanate (ITC) resulting from the gastrointestinal digestion (small and large intestine) of green parts from Ethiopian and white mustard. In addition, a GC–MS methodology was validated to determine these compounds in bioaccessible and non-bioaccessible fraction. Plant clumps were divided into two batches: fresh and freeze-dried samples. ITC bioaccessibility was low in the small intestine, with values ranged between 11 and 53 % and mean values of 26 %. These results are in agreement with the fact that ITCs are poorly water-soluble compounds. Bioaccessibility values for lyophilised samples were lower than those obtained in fresh samples. This could be due to the degradation of the precursor glucosinolates (sinigrin and glucotropaeolin respectively). The simulation of the colonic fermentation reduced allyl – and benzyl – ITC levels from the non-bioaccessible fraction of Ethiopian and white mustard (values between 0.009 and 0.087 mg/g). In both cases, ITCs concentration dropped dramatically, i.e. with a ten-fold reduction. Nevertheless, this result does not necessarily indicate that ITCs have not been produced in the large intestine. Bacterial microbiota plays a key role in generating ITCs; however, ITCs are not always the final products of this process. The metagenomic analysis of colonic samples revealed that ITCs and cruciferous matrix significantly influenced the composition of gut microbiota, inhibiting potentially pathogenic bacteria such as Enterobacter and Klebsiella, while promoting beneficial bacteria such as Bifidobacterium, Faecalibacterium, Blautia, and Ruminococcus. Interestingly, ITCs-rich environments selected bacterial species (i.e. Enterobacter ludwigii) and promoted metabolic pathways involved in glucosinolate/ITCs metabolism.

2025-01-01T00:00:00Z