Margarita Garriga

High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage.

Journal: Food microbiology

Published: May 18, 2022

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent.

Journal: Food microbiology

Published: October 14, 2021

Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham.

Journal: Food research international (Ottawa, Ont.)

Published: July 27, 2020

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages.

Journal: International journal of food microbiology

Published: July 17, 2020

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature.

Journal: Meat science

Published: October 16, 2019

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products.

Journal: Food research international (Ottawa, Ont.)

Published: February 06, 2019

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

Journal: Food microbiology

Published: July 06, 2018

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage.

Journal: International journal of food microbiology

Published: March 24, 2018

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

Journal: International journal of food microbiology

Published: April 02, 2014

Diversity and distribution of Listeria monocytogenes in meat processing plants.

Journal: Food microbiology

Published: January 17, 2014

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

Journal: Meat science

Published: February 20, 2013

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

Journal: Food microbiology

Published: November 16, 2012

High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage.

High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage.

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent.

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent.

Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham.

Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham.

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages.

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages.

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature.

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature.

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products.

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage.

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage.

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

Diversity and distribution of Listeria monocytogenes in meat processing plants.

Diversity and distribution of Listeria monocytogenes in meat processing plants.

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.