Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages [PDF]
FoodsThe aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria ...
José M. Martín-Miguélez +4 more
doaj +2 more sources
Antibiotic Resistance Genes, Virulence Factors, and Biofilm Formation in Coagulase-Negative Staphylococcus spp. Isolates from European Hakes (Merluccius merluccius, L.) Caught in the Northeast Atlantic Ocean [PDF]
Pathogens, 2023 The indiscriminate use of antibiotics has contributed to the dissemination of multiresistant bacteria, which represents a public health concern. The aim of this work was to characterize 27 coagulase-negative staphylococci (CoNS) isolated from eight wild ...
Lara Díaz-Formoso +10 more
doaj +2 more sources
Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages [PDF]
FoodsThis study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening.
José María Martín-Miguélez +3 more
doaj +2 more sources
Genomic Sequence of Streptococcus salivarius MDI13 and Latilactobacillus sakei MEI5: Two Promising Probiotic Strains Isolated from European Hakes (Merluccius merluccius, L.) [PDF]
Veterinary SciencesFrequently, diseases in aquaculture have been fought indiscriminately with the use of antibiotics, which has led to the development and dissemination of (multiple) antibiotic resistances in bacteria.
Lara Díaz-Formoso +6 more
doaj +2 more sources
Genomic analysis of Listeria monocytogenes diversity over a 10-year period in Uruguay [PDF]
Scientific ReportsListeria monocytogenes is a globally relevant foodborne pathogen and a major public health concern because of its ability to cause severe invasive disease and persist in food processing environments. This study aimed to characterize the genomic diversity
María Inés Mota +8 more
doaj +2 more sources
La formación en higiene alimentaria de los manipuladores de mayor riesgo: desarrollo autonómico [PDF]
, 2004 Caracuel García, Ángel +2 more
core +2 more sources
Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
Microorganisms, 2023 Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world.
Josué Delgado +5 more
doaj +1 more source
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
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 +1 more source
Enseñanza aprendizaje de la higiene alimentaria en educación primaria: una revisión sistemática
HUMAN REVIEW. International Humanities Review / Revista Internacional De Humanidades, 2022 A systematic review has been carried out following the PRISMA protocol to characterize the scientific production of food hygiene teaching in Primary Education. Bibliometric indicators and research methodologies used are analyzed. The search was carried out in the Web of Science database. Only 12 articles met all the inclusion criteria.
Castellar Cárdenas, Marta +2 more
openaire +2 more sources
Foods, 2022 Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L.
Irene Martín +3 more
doaj +1 more source