Food Safety

Assessment of the conditions of different surfaces, including solid, liquid, inert and organic materials, which affect the formation of faults and the growth of microorganisms. Mechanisms that allow the survival of microorganisms on surfaces. Systems for the detection and elimination of rubbing and surface microorganisms. Effectiveness of control systems and interaction between microorganisms. Substances with cleaning and/or biocidal action that prevent or limit the growth of microorganisms on surfaces.

Researchers

Montserrat Mor-Mur Francesch

José Juan Rodríguez Jerez

Carolina Ripollès Ávila

Projects

Reference number RTA2014-00045-C03-03, financed by the 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, 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, traditional systems are compared with enzymatic products, already existing on the market, developing new formulas that allow the reduction of disinfectants, reduce aggression to the facilities and the environment. This will reduce 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 curved wave ultraviolet radiation, to ensure the inactivation of pathogens and spoilage microorganisms that can contaminate food, as alternatives to traditional thermal technologies, which are more harmful to the nutrition and functional properties of food.

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 food by joint application of UHPH-UVC
The main objective of this project is to obtain foods with a safe and stable long life and with a higher nutritional and sensory quality than heat-treated liquid foods. For this prototype equipment, it will be developed 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 of changing the order to evaluate their effect on microorganisms. The optimal treatment conditions will be selected against resistant forms of significant microorganisms, both pathogenic and spoilage, evaluating the lethal effect due to the dependent variables (process and matrix). The verification process will be carried out in clarified apple juice and standardized cow's milk (neutral pH).
Contact persons: Artur X. Roig Sagués and M. Manuela Hernández Herrero (arturxavier.roig@uab.cat , manuela.hernandez@uab.cat)

Assessment of the incidence of pathogenic microorganisms and/or their metabolites in food. Optimization and validation of techniques to improve the 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 new industrial process for obtaining safe, sustainable and higher quality food, through biotechnology and the 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 they 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 for being applied to ready-to-eat foods as 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 effectiveness 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 with the aim of obtaining 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 this.

Contact Persons: M. Manuela Hernández Herrero and Marta Capellas Puig (manuela.hernandez@uab.cat , marta.capellas@uab.cat)