Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador) [PDF]
Foods, 2023 Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely
Gary Alex Meza-Bone +6 more
doaj +2 more sources
Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón” [PDF]
Biology, 2023 Background: In this work, the effect of a selected starter culture of Lactilactobacillus sakei 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented ...
Irene Martín +3 more
doaj +2 more sources
Higiene alimentaria para la prevención de trastornos digestivos infecciosos y por toxinas
Revista Médica Clínica Las Condes, 2010 El principal factor que interviene en el origen y prevención de las enfermedades trasmitidas por los alimentos es la higiene alimentaria. Dichas enfermedades son causadas por la ingestión de alimentos o agua contaminados con microorganismos patógenos ...
G. Manuel Moreno, Dr. +1 more
doaj +2 more sources
Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria [PDF]
Foods, 2022 In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and ...
Irene Martín +3 more
doaj +2 more sources
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages [PDF]
Microorganisms, 2023 The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established.
Micaela Álvarez +4 more
doaj +2 more sources
Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications [PDF]
FoodsTraditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB).
José M. Martín-Miguélez +5 more
doaj +2 more sources
Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies [PDF]
FoodsRecent advances in the production of meat and dairy analogues and plant-based products have introduced new food safety challenges, as these foods are susceptible to contamination by both pathogens and spoilage microorganisms originating from raw ...
José M. Martín-Miguélez +4 more
doaj +2 more sources
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria [PDF]
FoodsThe present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons.
José M. Martín Miguélez +4 more
doaj +2 more sources
Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei [PDF]
FoodsFood preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor ...
Jose M. Martín-Miguélez +4 more
doaj +2 more sources
Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions [PDF]
FoodsThe effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve aw ranging from 0.97 to 0.
José M. Martín-Miguélez +5 more
doaj +2 more sources