Publications

  • Hereu, A., Bover-Cid, S., Garriga, M., Aymerich, T. (2012). High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes. Intern. J. Food Microbiol. 154 (3), 15:107-112.
  • Herrero A.M., Carmona, P. Ordóñez, J.A. de la Hoz, L. Cambero M.I. (2009). Magnetic resonance imaging study of the electron-beam irradiated cold-smoked salmon. Food Chem. (42) 1362-1372
  • Bover-Cid, S., Belletti N.,Garriga M. and Aymerich T. (2011). Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing. Food Microbiol. 28(4):804-809. (See abstract).
  • Hierro E., Barroso E., de la Hoz L., Ordóñez J.A., Manzano S and Fernández M. (2011). Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products. Innov. Food Sci. & Emerg. Technol. 12. 275-281 (See abstract).
  • Aguirre, J.S., Rodríguez, M.R, García de Fernando, G.D. (2011). Effects of electron beam irradiation on variability of the number of survivors and on duration of lag phase of four food-borne organisms. Int. J. Food Microbiol. 149: 236-246 (See abstract).
  • Benedito J., Cambero M.I., Ortuño C., Cabeza M.C., Ordoñez J.A. & de la Hoz L. (2011). Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Rad. Phys. & Chem. 80, 503-5013 (See abstract).
  • Del Olmo A., Calzada J., Nuñez M. (2012) Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken fillets. Innov. Food Sci. & Emerg. Technol. 13, 51-56 (See abstract).
  • Rivas-Cañedo A., Juez-Ojeda C., Nuñez M., Fernández-García E. (2012) Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction. Food Chem. 132, 18-26 (See abstract).
  • Hereu, A., Dalgaard, P., Garriga, M., Aymerich, T., Bover-Cid, S. (2012). Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products. Innov. Food Sci. Emerg. Technol. 16: 305-315 (See abstract).
  • De Alba M, Bravo D, Medina M (2012). High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. Meat Science 92, 823-828. (See abstract).
  • De Alba M, Bravo D, Medina M, Park SF, Mackey BM (2012). Combined effect of sodium nitrite with high pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994. Letters in Applied Microbiology 56, 155-160 (See abstract).
  • Santorum P, García R, López V, Martínez-Suárez JV (2012). Review. Dairy farm management and production practices associated with the presence of Listeria monocytogenes in raw milk and beef. Spanish J. Agric Res. 10, 360-371. (See abstract).
  • Del Olmo A., Calzada J., Nuñez M. (2012) Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets. Meat Science 90, 71-76
  • De Alba M., Montiel R., Bravo D., Gaya P., Medina M. 2012. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham. Meat Sci. 91, 173-178.
  • Ortuño C., M.T Martínez Pastor, A. Mulet & J. Benedito (2012). Supercritical carbon dioxide inactivation of Escherichia coli and Saccharomyces cerevisiae in different growth stages. J. of Supercritical Fluids. 63, 8-15
  • Pérez-Sautu U., Sano D., Guix S., Kasimir G., Pintó R.M. & Bosch A. (2012). Human norovirus occurrence and diversity in the Llobregat river catchment, Spain. Environ. Microbiol. 14: 494-502
  • Barba, C., Santa-María, G., Herraiz, M., Calvo, M.M. (2012). Rapid detection of radiation-induced hydrocarbons in cooked ham. Meat Sci., 90, 697-700
  • Aguirre, J., Ordóñez, J.A., García de Fernando, G.D. (2012). A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells. Int. J. Food Microbiol. 153, 444–452
  • Escudero, R., Margarita Valhondo, M., Ordoñez, J. A., Hoz, L., Concepción Cabeza, C.M., Velasco, R. and Cambero, M.I. (2012). Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam. Food Chemistry 133, 1530–1537
  • Bover-Cid, S., Belletti, N., Garriga, M., Aymerich, T. (2012). Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham. Food Res. Intern. 45:1111-1117.
  • Aguirre, J., Bravo, M.C., Ordóñez, García de Fernando, G.D. (2012). The Poisson distribution is applied to improve the estimation of individual cell and micropopulation lag phases. Advances in Microbiology, 2: 146-161. doi: 10.4236/aim.2012.22020
  • Cambero, M. I., Cabeza, M.C., Escudero, R. Manzano, S., García-Márquez, I. Velasco, R  and  Ordóñez J.A. 2012. Sanitation of selected ready-to-eat (RTE) intermediate moisture foods (IMF) of animal origin by E-beam irradiation. Foodborne Path. & Dis. 9, 594-599
  • Ortuño, C., Martínez Pastor, M.T., Mulet, A., Benedito, J., 2012. An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide. Innov. Food Sci. & Emerg.Technol, 15, 31-37.
  • Montiel R., Bravo D., De Alba M., Gaya P., Medina M. (2012). Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon. Inno. Food Sci. & Emerg. Technol. 16, 26-32.
  • Montiel R., De Alba M., Bravo D., Gaya P., Medina M. (2012) Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control 23, 429-436.
  • Rodríguez, J., Gabriela, C., Sanjuán, N., Bon, J. 2011. Modeling Drying Kinetics of Thyme (Thymus Vulgaris). Intern. J. Food Engin.
  • López-López, I., Cofrades, S., Cañeque, V., Díaz, M. T., López, O. y Jiménez-Colmenero, F. (2011). Effect of cooking on the chemical composition of low-salt, low-fat wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci., 89, 27-34.
  • Alonso R., Picón A., Gaya P., Fernández-García E., Nuñez M. (2011) Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk. International Dairy Journal 21, 484-492.
  • Arqués J.L., Rodríguez E., Nuñez M., Medina M. (2011). Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk. Food Control 22, 457-461
  • Benedito, J., Cambero, M.I., Ortuño, C., Cabeza, M.C. Ordóñez, J.A and de la Hoz, L. 2011. Modeling and optimization of sensory changes and shelf-life in vacuum packaged cooked ham treated by E-beam irradiation. 2011. Rad. Phys. & Chem. 80, 505 - 513 (See abstract).
  • Cambero, M.I., Cabeza, M.C., Ordóñez J.A. and Hoz, L. 2011. Effect of E-Beam Treatment on the Safety and Shelf Life of Mayonnaise Potato Salad. Foodborne Path. & Dis. 8, 221- 229. (See abstract).
  • Cabeza, M.C. Cambero, M. I. de la Hoz, L. García, M. L. and Ordóñez, J. A. 2011. Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality. Innov. Food Sci. & Emerg. Technol. (12) 111-117. (12) 111-117.  (See abstract).
  • Campos G., Robles L., Alonso R., Nuñez M., Picon A. (2011) Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curds. Journal of Dairy Science 94, 4766-4776. 
  • Del Olmo A., Calzada J., Nuñez M. 2011. Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157:H7 and Serratia liquefaciens. Lett Appl. Microbiol. 52, 9 – 14. (See abstract).
  • C. Fuentes, S. Guix, A. Bosch & R.M. Pintó. (2011). C-terminal nsP1a protein of human astrovirus is a phosphoprotein which interacts with the viral polymerase through the formation of a heterodimer. Journal of Virology, 85: 4470–4479.
  • Garde S., Arias R., Gaya P., Nuñez M. (2011) Occurrence of Clostridium spp. In ovine milk and Manchego cheese with late blowing defect: identification and characterization of isolates. International Dairy Journal 21, 272-278. 
  • Garde S., Avila M., Gaya P., Arias R., Nuñez M. (2011). Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese. International Journal of Food Microbiology 150, 59-65.  
  • K. Mattison, N. Corneaua, I. Bergc, A. Bosch, E. Duizer, I. Guttiérez-Aguirre, Y. L’Homme, Y. Lucero, Z. Luo, A. Martyres, M. Myrmel, M. O’Ryan, F. Pagotto, D. Sano, S. Svraka, U. Urzua & S. Bidawid. (2011). Microarray for the confirmation and typing of norovirus RT-PCR products. Journal of Virological Methods, 173: 233-250.
  • Martínez, R. M., Barba, C., Calvo, M. M., Santa-María, G. and Herraiz, M. (2011). Rapid recognition of irradiated dry-cured ham by on-line coupling of reversed phase liquid chromatography with gas chromatography and mass spectrometery. J. Food Protec. 74, 960-966
  • U. Pérez-Sautu, M.I. Costafreda, J. Lite, R. Sala, I. Barrabeig, A. Bosch, R.M. Pintó. (2011). Molecular epidemiology of hepatitis A virus infections in Catalonia, Spain, 2005–2009: Circulation of newly emerging strains. Journal of Clinical Virology, 52: 98– 102.
  • Rivas-Cañedo A., Juez-Ojeda C., Nuñez M., Fernández-García E. 2011. Effects of high pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chem. 124, 749-758 (See abstract).
  • Rivas-Cañedo A., Juez-Ojeda C., Nuñez M., Fernández-García E. 2011. Volatile compounds in ground beef subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction. Food Chem. 124, 1201-1207. (See abstract).
  • Sano D., Perez-Sautu U., Guix S., Pintó R.M., Miura T., Okabe S., Bosch A. 2011. Quantification and genotyping of human Sapoviruses in the Llobregat river catchment, Spain. Appl. Environ. Microbiol. 1111 – 1114. (see abstract).
  • Velasco, R., Ordoñez, J. A., CabezA, M. C., de la Hoz, L. and Cambero, M. I. (2011). Use of the E-beam radiation to diminish the late blowing of cheese. Inter. Dairy J. (21) 493-500
  • Cabeza, M.C., Cárcel, J.A., Ordóñez, J. A., Cambero, M.I., de la Hoz, L., García, M.L. y Benedito, J. 2010. Relationships among selected variables affecting the resistance of Salmonella  enterica, serovar Enteritidis against to the thermoultrasonication. J. Food Eng.. 98: 71-75 (See abstract).
  • Del Olmo A., Morales P., Ávila M., Calzada J., Nuñez M. 2010. Effect of single-cycle and multiple-cycle high pressure treatments on the colour and texture of chicken breast fillets. Innov Food Sci. Emerg. Technol. 11, 441-444 (See abstract).
  • Del Olmo A., Calzada J., Nuñez M. 2010. Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella enteritidis and Pseudomonas fluorescens. J. Dairy Sci. 93, 3965-3969 (See abstract).
  • Ananou, S., Garriga, M., Jofre, A., Aymerich, T., Gálvez, A., Maqueda, M., Martínez-Bueno, M., Valdivia, E. (2010). Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages. Meat Science. Doi: 10-1016/j.meatsci.2009.10.017. (see abstract).
  • Cabeza M.C., Cambero I., Nuñez M., Medina M., de la Hoz L., Ordóñez J.A. (2010) Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham. Food Microbiology 27, 777-782.  (See abstract).
  • L. Niñoles , A. Mulet, S. Ventanas y J. Benedito. 2010. Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams. Meat Science. 85, 26–32 (See abstract).
  • Romero de Ávila, M.D., Ordóñez, J. A., de la Hoz, L., Herrero, A. M., and Cambero, M. I. 2010. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham. Meat Science., 84, 747-754. (See abstract).
  • Sano, D., Pinto, R.M. Omura, T. and Bosch, A. 2010. Detection of oxidative damages on viral capsid protein for evaluating structural integrity and infectivity of human norovirus. Environ. Sci. Technol., 44, 808–812. (see abstract).
  • Aguirre, J.S., Pin C., Rodríguez, M.R, García de Fernando G.D. 2009. Analysis of the variability in the number of viable bacteria after mild heat treatment of food. Appl. Environ. Microbiol. 75, (22): 6992-6997. (See abstract).
  • Barba C., Calvo M.M., Herraiz M., Santa-María G. 2009. Detection of radiolytic hydrocarburs by supercritical fluid extraction and gass chromatographic-mass spectometric analysis of irradiated cheese. Food Chem. 114, 1517-1522.
  • Cabeza, M. C., de la Hoz, L., Cambero, M. I., Ordoñez J. A. 2009. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation. Meat Science. 83, 320-327. (see abstract).

  • Fernández, M., Manzano, S., de la Hoz, L., Ordóñez, J.A. y Hierro, E. 2009. Pulsed light inactivation of Listeria monocytogenes through different plastic films. Foodborne Path. Dis.. 6, 1265-1267 (See abstract).
  • Herrero, A. M., Ordóñez, J. A., Carmona, P. de la Hoz, L., Cambero, M. I. 2009. Raman spectroscopy studies of electron-beam irradiated cold-smoked salmon. Food Res. Intern. 42, 216 – 220. (See abstract).
  •   Herrero, A.M., de la Hoz, L., Ordoñez, J.A., Castejón, D., Romero de Ávila, M.D., Cambero, M.I. 2009. Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder. Food R. Inter. 42, 1362 - 1372.

  • Hierro, E., Manzano, S., Ordóñez, J.A., de la Hoz, L. y Fernández, M. 2009. Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology. Int. J. Food Microbiol. 135, 125–130
  • Jofré A., Aymerich T., Grèbol N., Garriga M. 2009. Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products. LWT Food Science and Technology 42, 924 - 928. (see abstract).
  • Medina M., Cabeza M.C., Bravo D.A., Cambero I., Montiel R., Ordóñez J.A., Núñez M., Hoz L., 2009. A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects. Food Microbiol., 26, 224-227.
  • Morales P., Calzada J., Rodríguez B., De Paz M., Nuñez M. 2009. Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Path. Dis 6, 577-581. (see abstract).
  • Olmo A., Morales P., Nuñez M. 2009. Bactericidal effect of lactoferrin and its amidated and pepsin digested derivatives against Pseudomonas fluorescens in ground beef and meat fractions. J. Food Prot. 72, 760-765. (see abstract).
  • Pinto, R.M., Costafreda, M.I. and Bosch, A. 2009. Risk assessment in shellfish-borne outbreaks of hepatitis A. Appl. Environ. Microbiol., 75, 7350–7355. (see abstract).
  • Rivas-Cañedo A., Fernández-García E., Nuñez M. 2009. Volatile compounds in fresh meats subjected to high pressure processing. Effect of the packaging material. Meat Sci. 81, 321-328. (see abstract).
  • Rivas-Cañedo A., Fernández-García E., Nuñez M. 2009. Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material. Meat Science. 82, 162-169. (see abstract).
  •   Rivas-Cañedo A., Nuñez M., Fernández-García E. 2009. Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material. Meat Science 83, 620-626. (See abstract).
  • Hoz, L., Cambero, I., Cabeza, M. L., Herrero, A.M., Ordoñez, J. A. 2008.  Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam irradiation. J. Food Protection, 71, 2001-2006.
  • Jofré A., Aymerich T., Monfort J.M. 2008. Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products. Eur Food Res Technol 228:159-162 (see abstract).
  • Morales P., Calzada J., Ávila M., Nuñez M. 2008. Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high pressure treatments. J. Food Prot. 71, 811-815. (see abstract).

  • Olmo A., Morales P., Nuñez M. 2008. Bactericidal effect of lactoferrin and its amidated and pepsin digested derivatives on Pseudomonas fluorescens: influence of environmental and physiological factors. J. Food Prot. 71, 2468-2474. (see abstract).
Instituto de Recerca I Tecnologia Agroalimentaria (IRTA)

Granja Camps i Armet s/n, 17121 Monells (Girona)
T. 972 630 052 · T. 972 630 980

lluis.salva@irta.cat