Food Safety
Evaluation of the conditions of different surfaces, including solid, liquid, inert and organic materials, which affect the fouling formation and the growth of microorganisms. Mechanisms that allow the survival of microorganisms on surfaces. Systems for detection and elimination of fouling and surface microorganisms. Effectiveness of control and interaction systems among microorganisms. Substances with cleaning and/or biocidal action that prevent or limit the growth of microorganisms on surfaces.
Researchers:
Montserrat Mor-Mur Francesch
Carolina Ripollès Ávila
Projects:
Reference number RTA2014-00045-C03-03, financed by the Spanish Ministry of Economy and Competitiveness
We are monitoring the microbial contamination of surfaces in meat industries, evaluating the survival capacity of Listeria monocytogenes, and the ecological relationships between the different microorganisms, in order to control the presence and growth of the pathogen by non-aggressive systems. In addition, the application of different cleaning systems is evaluated, as well as the resistance of the isolated strains to different disinfectants.
Contact person: José Juan Rodríguez (josejuan.rodriguez@uab.cat).
Financed by the Nuclis program of the Generalitat de Catalunya and the company iTram Higiene S.L.
We are evaluating new cleaning systems for the breakdown and removal of biofilms. In this case, we compare traditional systems with enzymatic products, already in the market, developing new formulas that allow the reduction of desinfectant use, to reduce aggression to the facilities and to the environment. That will allow a reduction in water and energy consumption.
Contact person: José Juan Rodríguez (josejuan.rodriguez@uab.cat).
| Evaluation and validation of the application of new technologies, especially those based on high pressure or shortwave ultraviolet radiation, to ensure the inactivation of pathogens and spoilage microorganisms that may contaminate food, as alternatives to traditional thermal technologies, which are more harmful to nutritional and functional properties of foodstuffs. Researchers: Marta Capellas Puig Victoria Ferragut Pérez María Manuela Hernández Herrero Bibiana Juan Godoy Montserrat Mor-Mur Francesch Artur Xavier Roig Sagués Jordi Saldo Periago Antonio José Trujillo Mesa |
Projects:
Obtaining sterile liquid foods by the joint application of UHPH-UVC.
The main objective of this project is to obtain foods with safe and stable long-life, and with higher nutritional and sensory quality than heat-treated liquid foods. For this, prototype equipment will develop from the combination of a desktop UHPH coupled to a device that allows the fluid in turbulent flow to the action of a UVC lamp. This system will allow the application of two technologies continuously and with the possibility to change the order to evaluate its effect on microorganisms. The optimum treatment conditions will be selected against resistant forms of significant microorganisms, both pathogenic and spoilage, evaluating the lethal effect due to both dependent variables (process and matrix). The verification process will be carried out in clarified apple juice and standardized cow's milk (pH neutral).
Contact person: Artur X. Roig Sagués and M. Manuela Hernández Herrero (arturxavier.roig@uab.cat , manuela.hernandez@uab.cat)
Evaluation of the incidence of pathogenic microorganisms and/or their metabolites in food. Optimization and validation of techniques to improve detection and identification of pathogenic microorganisms and/or their metabolites. Microbiological shelf-life. Researchers: Marta Capellas Puig María Manuela Hernández Herrero Montserrat Mor-Mur Francesch Artur Xavier Roig Sagués Josep Yuste Puigvert |
Projects:
SafeFood. Development of a novel industrial process for safe, sustainable and higher quality foods, using biotechnology and cybernetic approach. ID: ERA-IB-16-014.
The growth of pathogenic microorganisms in food poses a significant risk, with consequences for the health of consumers, the environment and the economy. Minimally processed foods are increasingly consumed in Europe, but are susceptible to bacterial growth, including the pathogen Listeria monocytogenes. There are several treatments to eliminate pathogens or limit their growth but not all of them are suitable to be applied in ready-to-eat foods since they can negatively affect sensory quality. High pressure processing (HPP) is a promising method as it can reduce the number of microorganisms without causing negative effects on food quality. However, it has limited efficacy as some bacteria, including Listeria monocytogenes, manage to recover from high-pressure treatment. The SafeFood industrial biotechnology project is an international project that brings together 8 groups from 6 European countries in order to obtain safer food. The consortium will study what mechanisms allow Listeria monocytogenes to survive and recover after high-pressure treatment and what food additives can prevent it.
Contact person: M. Manuela Hernández Herrero and Marta Capellas Puig (manuela.hernandez@uab.cat , marta.capellas@uab.cat)