Unidad de Microbiología y Seguridad Alimentaria de la Universidad Politécnica de Cartagena

  1. Alfredo Palop Gómez 1
  2. Jorge Baixauli 1
  3. Enriqueta García Gutiérrez 1
  4. Alberto Garre Pérez 1
  5. Silvia Guillén 1
  6. Antonio Luciano 1
  7. Paula María Periago Bayonas 1
  8. Mariem Somrani 1
  9. Pablo Salvador Fernández Escámez 1
  1. 1 Universidad Politécnica de Cartagena
    info

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

Journal:
SEM@foro

ISSN: 2254-4399

Year of publication: 2023

Issue: 75

Pages: 35-37

Type: Article

More publications in: SEM@foro

Bibliographic References

  • Clemente-Carazo M, Cebrián G, Garre A y Palop A. (2020). Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments. Food Res Int 137, 109538.
  • Conesa R, Andreu S, Fernández PS, Esnoz A y Palop A. (2009). Non-isothermal heat resistance determinations with the thermoresistometer Mastia. J Appl Microbiol 107: 506-13.
  • Garre A, Fernández PS, Lindqvist R y Egea JA. (2017). Bioinactivation: software for modelling dynamic microbiological inactivation. Food Res Int 93: 66-74.
  • Garre A, Huertas JP, González-Tejedor GA, Fernández PS, Egea JA, Palop A y Esnoz A. (2018). Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses. Int J Food Microbiol 266, 133–141.
  • Garre A, Zwietering MH y den Besten HMW. (2020). Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept. Food Res Int 137, 109374.
  • Garre A, Zwietering MH y van Boekel MAJS. (2022). The Most Probable Curve method A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty. Int J Food Microbiol 380, 109871.
  • Maté J, Periago PM y Palop A. (2016). When nanoemulsified, D-limonene reduces Listeria monocytogenes heat resisFigura 2. Herramientas de software Open Access. tance about one hundred times. Food Control 59: 824-8.
  • Ros-Chumillas M, Garre A, Maté J, Palop A y Periago PM. (2017). Nanoemulsified D-Limonene reduces the heat resistance of Salmonella Senftenberg over 50 Times. Nanomaterials 7, 65.
  • Somrani M, Inglés MC, Debbabi H, Ferid A y Palop A. (2020). Garlic, onion and cinnamon essential oil anti-biofilm' effect agains Listeria monocytogenes. Foods 9, 567.