Antonio Valero

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The microbial behaviour of five enterotoxigenic strains of Staphylococcus aureus was studied in the growth/no growth domain. A polynomial logistic regression equation was fitted using a stepwise method to study the interaction of temperature (8, 10, 13, 16 and 19 degrees C), pH (4.5; 5.0; 5.5; 6.0; 6.5 7.0 and 7.5) and water activity (A(w)) (19 levels(More)
Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge(More)
Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then(More)
OBJECTIVES The aim of the study was to examine the effects of a follow-on formula containing Lactobacillus fermentum CECT5716 (L. fermentum) on the incidence of infections in infants between the ages of 6 and 12 months. PATIENTS AND METHODS A randomized double-blinded controlled study including infants at the age of 6 months was conducted. Infants were(More)
The objective of the study was to evaluate the safety and tolerance of an infant formula supplemented with Lactobacillus fermentum CECT5716, a probiotic strain isolated from breast milk, in infants of 1-6 months of age. A randomized double blinded controlled study including healthy infants was conducted. One month aged infants received a prebiotic infant(More)
Cross contamination is one of the most important contributing factors in foodborne illnesses originating in household environments. The objective of this research was to determine the transfer coefficients between a contaminated domestic slicing machine and a cooked meat product, during slicing. The microorganisms tested were Staphylococcus aureus (Gram(More)
In the present study, prevalence and concentration of Salmonella spp. and Listeria monocytogenes in fresh pork cuts were determined through the analysis of twelve lots for one year. Five samples were analyzed at retail and after storage at 4 and 12°C up to the end of shelf-life (7 days). Results obtained for Salmonella spp. indicated that a total of 15(More)
The survival of Escherichia coli O157:H7 and Staphylococcus aureus on stainless steel surfaces with Saline Solution (SS), Tryptone Soy Broth (TSB) and meat purge was studied, and based on results, mathematical models describing survival of pathogens as a function of time were proposed. Results indicated that S. aureus was able to survive longer than E. coli(More)
The presence of Escherichia coli in contaminated food products is commonly attributed to faecal contamination when they are improperly handled and/or when inactivation treatments fail. Adaptation of E. coli at low pH and a(w) levels can vary at different temperatures depending on the serotype, thus more detailed studies are needed. In this work, a screening(More)
The use of raw milk in the processing of buffalo Mozzarella cheese is permitted, but the heat treatment used for stretching the curd must ensure that the final product does not contain pathogens such as Shiga toxin-producing Escherichia coli (STEC) that may be present on buffalo dairy farms. This study carried out challenge tests at temperatures between 68(More)