Listar DBTA-Artículos, capítulos... por autor "813995f5-cf2b-4de2-bd52-1404a9de993a"
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Detection, Control, Risk Assessment, and Prevention of Foodborne Microorganisms
Melo Possas, Arícia Mara; Pérez Rodríguez, Fernando (MDPI, 2024) -
Dynamic thermal treatments in green coconut water induce dynamic stress adaptation of listeria innocua that increases its thermal resistance
González-Tejedor, Gerardo A.; Garre, Alberto; Iguaz, Asunción; Wong-Zhang, Ricardo; Fernández, P.; Melo Possas, Arícia Mara (MDPI, 2023)The global coconut water market is projected to grow in the upcoming years, attributed to its numerous health benefits. However, due to its susceptibility to microbial contamination and the limitations of non-thermal ... -
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Melo Possas, Arícia Mara; Bonilla Luque, Olga María; Valero, Antonio (MDPI, 2021)Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these ... -
Unveiling fresh-cut lettuce processing in argentine industries: evaluating Salmonella levels using predictive microbiology models
Cuggino, Sofia Griselda; Melo Possas, Arícia Mara; Posada-Izquierdo, Guiomar Denisse; Gustavo Theumer, Martin; Pérez-Rodríguez, Fernando (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 ... -
Variability in physicochemical parameters and its impact on microbiological quality and occurrence of foodborne pathogens in artisanal Italian organic salami
Pasquali, Frédérique; Valero, Antonio; Melo Possas, Arícia Mara; Lucchi, Alex; Crippa, Cecilia; Gambi, Lucia; Manfreda, Gerardo; Cesare, Alessandra De (MDPI, 2023)Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and ...