Variability in the response of salmonella and listeria strains to different strategies for inactivation
Author
Clemente Carazo, MartaDirector/a
Periago Bayonas, Paula María; Palop Gómez, Alfredo; Garre Pérez, AlbertoCenter
Escuela Internacional de Doctorado de la Universidad Politécnica de CartagenaUniversity
Universidad Politécnica de CartagenaPrograma de doctorado
Programa de Doctorado de Técnicas avanzadas en investigación y desarrollo agrario y alimentarioDepartment
Ingeniería AgronómicaKnowledge Area
Tecnología de los AlimentosFecha de lectura
2020-11-27Publication date
2020Publisher
Marta Clemente CarazoKeywords
Tecnología de los alimentosIndustria alimentaría
Microorganismos
Food science
Inactivation
Abstract
[ENG] The last EFSA report, notified a total of 5146 food outbreaks in the European Union in 2018. The food industry plays an important role in the food chain and has to adapt and reinvent itself when consumers place certain demands on products. Food safety is the first issue to take into account. There is already a large variety of microbiological species that are capable of developing in food and the safety of food makes it questionable whether or not the product is suitable for consumption. Listeria monocytogenes and Salmonella spp. are characterised by being two ubiquitous microbial species capable of living in borderline conditions of pH, water activity and sodium chloride concentrations. Another circumstance of these two microorganisms is the variability between their different strains and the capacity they have to recover from the different stresses to which they are subjected. For these reasons, it is of utmost importance to know their response to stress in order to control their ...
Collections
- Tesis [477]
The following license files are associated with this item:
Social media