Person:
Bravo Vázquez, Daniel Antonio

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First Name
Daniel Antonio
Last Name
Bravo Vázquez
URI
https://hdl.handle.net/20.500.14352/86409
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Biológicas
Department
Genética, Fisiología y Microbiología
Area
Microbiología
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2018 - 20203
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Author: Medina, Margarita × Start date: 2017 ×

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Now showing 1 - 3 of 3
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    Inactivation of Listeria monocytogenes during dry-cured ham processing.
    (International Journal of Food Microbiology, 2019) Montiel, Raquel; Peirotén, Ángela; Gaya, Pilar; Martinez-Suarez, Joaquín ; Tapiador, Julio; Núñez, Manuel; Medina, Margarita; Bravo Vázquez, Daniel Antonio; Ortiz, Sagrario
    The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6.5 log CFU) with a cocktail of 4 L. monocytogenes strains isolated from environment and products of a meat industry. Serrano and Iberian hams were ripened for 16 and 24 months, respectively. A decrease of at least 4.6 log units on the surface of Serrano ham was recorded after 4 months for L. monocytogenes counts, which remained under the detection limit thereafter. L. monocytogenes declined by >5 log units on the surface of Iberian ham during the first 9 months and was not detected afterwards. The higher nitrite content of Serrano ham might have accelerated the decrease of the pathogen. This study validates the inactivation of L. monocytogenes on the surface of whole dry-hams during extended ripening.
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    Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham
    (Food and Bioprocess Technology, 2018) Pérez Baltar, Aida ; Serrano, Alejandro ; Bravo Vázquez, Daniel Antonio; Montiel, Raquel ; Medina, Margarita
    The effect of high pressure processing (HPP) at 450 MPa for 10 min, enterocins A and B, thymol, and their combinations on the inactivation of a four-strain cocktail of Listeria monocytogenes and the properties of sliced dry-cured ham during 30 days at 4 and 12 °C was investigated. Enterocins A and B initially reduced L. monocytogenes levels by more than 2.5 log units, but a regrowth was recorded during the storage. Individual treatments of thymol and HPP exhibited a low antimicrobial effect against the pathogen. A synergistic antibacterial activity against L. monocytogenes was observed when HPP was combined with enterocins A and B, preventing the recovery of the pathogen during all the storage period. Such combined treatment also maintained total viable counts (TVC) at low levels after 30 days at 4 and 12 °C. Minor changes were detected in pH, aw, color parameters, and shear strength values in dry-cured ham treated with enterocins A and B, thymol, HPP, and their combinations during the storage at both temperatures. Combination of HPP at 450 MPa for 10 min and enterocins A and B might be applied as a hurdle technology, since it reduced L. monocytogenes counts and spoilage bacteria, and slightly affected the characteristics of sliced dry-cured ham
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    Characterization of persistent Listeria monocytogenes strains from ten dry- cured ham processing facilities
    (Food Microbiology, 2020) D’Arrigo, Matilde; Mateo-Vivaracho, Laura; Guillamón, Eva; Fernández León, María Fernanda; Bravo Vázquez, Daniel Antonio; Peirotén, Ángela; Medina, Margarita; García Lafuente, Ana
    The majority of cases of listeriosis are associated with the consumption of contaminated food. Some strains of Listeria monocytogenes can persist over months or years in meat processing plants increasing the risk of product contamination. The presence of L. monocytogenes was examined in 10 dry-cured ham processing facilities. A total of 1801 samples were collected from environment and equipment, during processing (1095) and after cleaning and disinfection (706). These samples were taken from non-food contact (736) and food contact (1065) surfaces. In addition, 204 samples from ham surfaces were also analysed. Prevalence varied from 6% to 34% among facilities, and was higher during processing than after cleaning and disinfection (24.8% vs 11.0%) and from non-food than from food contact surfaces (22.6% vs 17.4%). L. monocytogenes serotype 1/2a was predominant (53.9%), followed by 1/2c (26.0%) and 1/2b (15.3%) and less frequently 4b (4.8%). A total of 142 different pulsotypes were registered. Potential persistent L.monocytogenes strains were isolated in 9 out the 10 facilities, with no more than 6 pulsotypes in a given plant. Two pulsotypes were common in different installations, detected before and after cleaning and disinfection, highlighting the importance of monitoring the presence of this pathogen in dry-cured ham processing environments.