Publicaciones

Paper INIA

19/11/2020
inprocarsa

Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities

Impact of water activity on the inactivation and gene expression of listeria monocytogenes during refrigerated storage of pressurized dry-cured ham

  • Foods (2020) 9,1092
  • Pérez-Baltar, A., Alía, A., Rodríguez, A., Córdoba, J.J., Medina, M., Montiel, R.

Inactivation of Listeria monocytogenes during dry-cured ham processing

  • International Journal of Food Microbiology (2020) 318,107960.
  • Montiel, R., Peirotén, Á., Ortiz, S., Bravo, D., Gaya, P. Martínez-Suárez, J.V., Tapiador, J., Nuñez, M., Medina, M.

Ana del Olmo, Javier Calzada, Manuel Núñez.

  • Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions
  • International Journal of Food Science & Technology (2016), DOI: 10.1111/ijfs.13148

Joaquín V. Martínez-Suárez, Sagrario Ortiz, Victoria López-Alonso.

  • Potential impact of the resistance to quaternary ammonium disinfectants on the persistence of Listeria monocytogenes in food processing environments
  • Frontiers in Microbiology (2016) 7, article 638.

Raquel Montiel, Izaskun Martín-Cabrejas, Ángela Peirotén, Margarita Medina.

  • Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham
  • Innovative Food Science & Emerging Technologies (2016) 35, 111-118

Nerea Martínez-Onandi, Ana Rivas-Cañedo, Manuel Nuñez, Antonia Picon.

  • Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham
  • Meat Science (2016) 111, 130-138

Victoria López-Alonso, Sagrario Ortiz, Joaquín V. Martínez-Suárez.

  • Genome Sequences of Five Disinfectant-Resistant Listeria monocytogenes Strains from Two Iberian Pork-Processing Plants
  • Genome Announcements (2015) 3, e00077-15

María de Alba, Daniel Bravo, Margarita Medina.

  • Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin
  • Innovative Food Science and Emerging Technologies (2015) 31, 54-59

Raquel Montiel, Izaskun Martín-Cabrejas, Margarita Medina.

  • Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham
  • Food Control (2015) 51, 122-128

Sagrario Ortiz, Victoria López-Alonso, Pablo Rodríguez, Joaquín V. Martínez-Suárez.

  • The Connection between Persistent, Disinfectant-Resistant Listeria monocytogenes Strains from Two Geographically Separate Iberian Pork Processing Plants: Evidence from Comparative Genome Analysis
  • Applied and Environmental Microbiology (2016) 82, 308-317

Ana del Olmo, Javier Calzada, Pilar Gaya, Manuel Nuñez.

  • Proteolysis and flavor characteristics of Serrano ham processed under different ripening temperature conditions
  • Journal of Food Science (2015) 80, C2404-C2412

Ana del Olmo, Javier Calzada, Manuel Nuñez.

  • Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
  • Innovative Food Science and Emerging Technologies (2014) 23, 25-32.

Ana del Olmo, Javier Calzada, Manuel Nuñez.

  • Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
  • Innovative Food Science and Emerging Technologies (2014) 26, 134–142.