ListarDepartamento de Bromatología y Tecnología de los Alimentos por tema "Listeria monocytogenes"
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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 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. ... -
The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media
(MDPI, 2024)Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control ... -
Variability in physicochemical parameters and its impact on microbiological quality and occurrence of foodborne pathogens in artisanal Italian organic salami
(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 ...