Publicaciones en colaboración con investigadores/as de Universidad de Córdoba (14)

2022

  1. Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses

    Food Microbiology, Vol. 104

2020

  1. Complementarity of Selective Culture and qPCR for Colistin Resistance Screening in Fresh and Frozen Pig Cecum Samples

    Frontiers in Microbiology, Vol. 11

  2. Occurrence of Hepatitis E Virus in Pigs and Pork Cuts and Organs at the Time of Slaughter, Spain, 2017

    Frontiers in Microbiology, Vol. 10

2018

  1. Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures

    International Journal of Food Microbiology, Vol. 286, pp. 48-54

  2. Zero-inflated binomial regressions for modelling low prevalence of pathogens in chicken meat as affected by sampling site

    Microbial Risk Analysis, Vol. 10, pp. 28-36

2017

  1. Definition of sampling procedures for collective-eating establishments based on the distribution of environmental microbiological contamination on food handlers, utensils and surfaces

    Food Control, Vol. 77, pp. 8-16

2015

  1. Application of the SureTect Detection Methods for Listeria monocytogenes and Listeria spp. in Meat, Dairy, Fish, and Vegetable Products

    Food Analytical Methods, Vol. 8, Núm. 1, pp. 1-6

  2. Supervivencia de listeria monocytogenes en queso bajo diferentes condiciones de almacenamiento

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

2014

  1. Impact of the prevalence of different pathogens on the performance of sampling plans in lettuce products

    International Journal of Food Microbiology, Vol. 184, pp. 69-73

  2. Next day Salmonella spp. detection method based on real-time PCR for meat, dairy and vegetable food products

    International Journal of Food Microbiology, Vol. 184, pp. 113-120

  3. Performance Objectives for Salmonella in fresh pork meat intended to be eaten cooked: How to derive them and verify their achievement

    International Journal of Food Microbiology, Vol. 184, pp. 55-59

  4. Probabilistic approach for determining Salmonella spp. and L. monocytogenes concentration in pork meat from presence/absence microbiological data

    International Journal of Food Microbiology, Vol. 184, pp. 60-63

  5. Proposal of performance objectives and sampling schemes for Listeria monocytogenes in fresh meat intended to be eaten cooked under different storage practices

    International Journal of Food Microbiology, Vol. 184, pp. 50-54

  6. Survival kinetics of Listeria monocytogenes on raw sheep milk cured cheese under different storage temperatures

    International Journal of Food Microbiology, Vol. 184, pp. 39-44