Person:
Selgas Cortecero, María Dolores

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First Name
María Dolores
Last Name
Selgas Cortecero
URI
https://hdl.handle.net/20.500.14352/80612
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
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2020 - 20236
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    Project number: 236
    Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial
    (2020) Fernández Álvarez, Manuela; Gilabert Santos, Juan Antonio; García De Fernando Minguillón, Gonzalo Doroteo; Selgas Cortecero, María Dolores; Fernández Álvarez, Leonides; Cabeza Briales, María Concepción; Orgaz Martín, Belén; Guerrero Moreno, Andrés; Lucas López, Juan Raúl; Marty Poncini, Lorena; Estebas Elizo, Víctor Juan
    Este documento contiene la memoria final del proyecto de innovación docente "Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial", llevado a cabo en el curso 2018-19. En la memoria se describen los resultados obtenidos en el desarrollo de este proyecto, cuyo objetivo ha sido implementar una práctica para que los estudiantes del Grado en Ciencia y Tecnología de los Alimentos llevaran a cabo el diseño y la elaboración de cerveza en condiciones similares a las reales en la industria alimentaria. El proyecto se ha incluido dentro de las actividades de la asignatura optativa "Tecnología Enológica y de Otras Bebidas Alcohólicas", que se imparte en el cuarto curso del Grado.
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    Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment
    (Journal of Consumer Protection and Food Safety, 2023) Selgas Cortecero, María Dolores; Lucas, J.R.; Velasco De Diego, Raquel; Selgas Cortecero, María Dolores; Cabeza Briales, María Concepción
    This work aimed to optimize the E-beam treatment of whole-boned dry-cured hams to reach the food safety objective for Listeria monocytogenes. According to the zero-tolerance criteria in the USA and China, 2.39 decimal reductions are required. Boned hams were grouped by their thickness in clusters A (≤ 7 cm) and B (> 7 cm). All of them were contaminated with Listeria innocua as a surrogate of the pathogen. The inoculum (approx. 107 cells) was placed in the space before occupied by the bone. Then, bilateral treatments at 1 and 2 kGy were applied to A and B clusters, respectively. Listerial load reductions higher than 2.39 log colony forming units (CFU) were observed in the innermost part of the pieces. The absorbed doses by the treated hams were < 3 kGy, avoiding the radiation over-exposure that could compromise their sensory quality. Therefore, taking into account the thickness of whole-bone ham pieces could optimize the sanitization effect of the E-beam treatment
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    Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
    (Fleischwirtschaft International, 2020) Montúfar, Karen; Dublán, Octavio; Santos Arnaiz, Carlos; Selgas Cortecero, María Dolores; Fernández León, María Fernanda
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    Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models
    (LWT - Food Science and Technology, 2021) Lucas, J.R.; Velasco De Diego, Raquel; García Sanz, María Luisa; Selgas Cortecero, María Dolores; Cabeza Briales, María Concepción
    The manufacture of restructured dry-cured hams involves a contamination risk with pathogens such as Listeria monocytogenes. This work studied the effect of E-beam, as sanitizing treatment, on the binding capacity of plasma powder (PP). For that, model systems of restructured boneless dry-cured hams were manufactured by adapting the conventional processing of dry-cured hams to their reduced size. They were contaminated with L. innocua as a surrogate and treated bilaterally with 2 kGy. The PP binding properties were determined using tensile tests. The microstructure of the binding area was studied by scanning electron microscopy. The results showed that the binding force increased progressively with the processing time and was not modified by the irradiation treatment. Scanning electron microscopy of the binding area showed increasingly compact and dense structures probably related to changes in proteins structure induced by the treatment
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    Control of Listeria monocytogenes in boned dry-cured ham by E-beam treatment
    (Journal of Food Safety, 2020) Lucas López, J.R.; Velasco De Diego, Raquel; Selgas Cortecero, María Dolores; García Sanz, María Luisa; Cabeza Briales, María Concepción
    Boning of dry-cured hams involves additional handling which increases the risk of contamination with Listeria monocytogenes. This work studies the ability of E-beam to eliminate this pathogen from boned dry-cured ham (BDH). The destruction kinetics of four L. monocytogenes strains (S2, S4-2, S12-1, and S7-2) and L. innocua NCTC 11288 as a surrogate were determined at doses up to 3 kGy. L. innocua and L. monocytogenes S4-2 were the most radioresistant (D-value = 0.55 kGy). E-beam penetration was studied in blocks extracted from BDH and irradiated with 2–6 kGy. The bilateral treatment of 2 kGy allows the required dose (1.32 kGy) to be absorbed in the innermost part of the block to achieve the food safety objective of “zero tolerance” for this microorganism. This listericidal treatment was also confirmed in whole BDH intentionally contaminated with L. innocua. The sensory analysis of irradiated BDH showed off-odors that were imperceptible after 15 days of storage at 4ºC.
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    Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham
    (International Journal of Food Microbiology, 2021) Lucas, J.R.; Alía, A.; Selgas Cortecero, María Dolores; Cabeza Briales, María Concepción; Velasco De Diego, Raquel
    Various adverse conditions can trigger defensive mechanisms in Listeria monocytogenes that can increase the virulence of surviving cells. The objective of this study was to evaluate the expression of one stress-response (sigB) and three virulence (plcA, hly, and iap) genes in L. monocytogenes exposed to a sub lethal dose of E-beam irradiation in dry-cured ham. To accomplish this, dry-cured ham slices (10 g) were immersed in a 109 CFU/mL suspension of L. monocytogenes strain S4-2 and subsequently irradiated with 1, 2, or 3 kGy. After irradiation, samples were stored at 7 ◦C or 15 ◦C for 30 days. Absolute gene expression levels were determined by RT-qPCR, and numbers of surviving Listeria cells were assessed by microbial counts after different storage times (0, 7, 15, and 30 days). At 7 ◦C, after E-beam treatment at doses of 2 or 3 kGy, Listeria gene expression significantly increased (p ≤ 0.05) up to day 15. Listeria counts decreased with increasing dosage. The relationship between absolute gene expression and the number of surviving Listeria cells could indicate that sublethal doses of E-beam irradiation can increase expression of the genes studied. We observed no significant influence of storage time or temperature on gene expression (p > 0.05). Listeria that survives E-beam treatment may display increased virulence, constituting a significant potential public health risk