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Rosa Capita
University of León
123Publications
25H-index
1,949Citations
Publications 123
Newest
Published on Sep 1, 2019in Food Microbiology 4.09
Cristina Rodríguez-Melcón2
Estimated H-index: 2
(University of León),
Félix Riesco-Peláez2
Estimated H-index: 2
(University of León)
+ 2 AuthorsRosa Capita25
Estimated H-index: 25
(University of León)
Abstract The susceptibility of four L. monocytogenes isolates from pork to sodium hypochlorite (SHY) and benzalkonium chloride (BZK) was tested. Minimum inhibitory concentration (MIC) values of 3500 ppm (SHY), or between 3 ppm and 13 ppm (BZK), were found. Minimum bactericidal concentration (MBC) values ranged from 3500 ppm to 4500 ppm (SHY), and from 3 ppm to 14 ppm (BZK). The effect of SHY and BZK on the architecture and cellular viability of 24-h-old biofilms formed by such strains on polysty...
Published on Jul 1, 2019in Journal of Food Protection 1.56
Vanessa Silva3
Estimated H-index: 3
,
Nunes J (UTAD: University of Trás-os-Montes and Alto Douro)+ 6 AuthorsPatrícia Poeta25
Estimated H-index: 25
(UTAD: University of Trás-os-Montes and Alto Douro)
ABSTRACT We studied 50 antimicrobial resistance mechanisms associated with Escherichia coli strains isolated from five species of commercial fish to evaluate the carriage and type of extended-spect...
Published on May 1, 2019in Food Control 4.25
C. Ripolles-Avila3
Estimated H-index: 3
(Autonomous University of Barcelona),
A.S. Hascoët1
Estimated H-index: 1
(Autonomous University of Barcelona)
+ 2 AuthorsJosé J. Rodríguez-Jerez18
Estimated H-index: 18
(Autonomous University of Barcelona)
Abstract Food safety is one of the biggest concerns of food industrial development due to the risk of foodborne diseases, which are one of the most relevant health problems in the contemporary world and an important cause of reduced economic productivity. One of the main sources of microbial contamination in food products are industrial surfaces, which are colonized by pathogenic microorganisms capable of forming biofilms, making surfaces into reservoirs and potential sources of cross-contaminat...
Published on Dec 4, 2018in Frontiers in Microbiology 4.26
David Rodríguez-Lázaro24
Estimated H-index: 24
,
Carlos Alonso Calleja25
Estimated H-index: 25
+ 8 AuthorsAnca Ioana Nicolau13
Estimated H-index: 13
Published on Dec 1, 2018in Food Microbiology 4.09
Cristina Rodríguez-Melcón2
Estimated H-index: 2
(University of León),
Félix Riesco-Peláez2
Estimated H-index: 2
(University of León)
+ 3 AuthorsCarlos Alonso Calleja25
Estimated H-index: 25
(University of León)
Abstract The biofilms formed by Salmonella Hadar (SH174), Listeria monocytogenes (LM6), methicillin-resistant Staphylococcus aureus (MRSA125) and vancomycin-resistant Enterococcus faecium (VRE61s) on polystyrene and glass after 24 h and 72 h of incubation at 37 °C were examined by confocal laser scanning microscopy (CLSM) after staining with SYTO9 and propidium iodide (PI). A lower average biovolume ( P 3 in the observation field of 14,161 μm 2 ) than for LM6 (180,804.50 ± 32,554.62 μm 3 ), MRSA...
Published on Dec 1, 2018in Journal of Food Protection 1.56
Cristina Rodríguez-Melcón2
Estimated H-index: 2
(University of León),
Rosa Capita25
Estimated H-index: 25
(University of León)
+ 1 AuthorsCarlos Alonso Calleja25
Estimated H-index: 25
(University of León)
ABSTRACT Because listeriosis is one of the deadliest foodborne diseases, controlling and eradicating Listeria monocytogenes biofilms is a serious challenge for food safety. Biofilms (24 h old) formed on polystyrene by a L. monocytogenes strain of food origin were exposed for a further 24 h to 12 different concentrations (from 100 to 1011 PFU/mL) of the bacteriophage P100 (Listex P100). The structural parameters of biofilms were studied by using confocal laser scanning microscopy and digital imag...
Published on Jun 1, 2018in Food Microbiology 4.09
Laura Buzón-Durán2
Estimated H-index: 2
(University of León),
Rosa Capita25
Estimated H-index: 25
(University of León),
Carlos Alonso Calleja25
Estimated H-index: 25
(University of León)
Abstract Methicillin-resistant staphylococci (MRS) are a major concern to public and animal health. Thirty MRS ( Staphylococcus aureus , S. cohnii, S. epidermidis, S. haemolyticus , S. hominis , S. lentus , S. lugdunensis , S. sciuri, and S. xylosus ) isolates from meat and poultry preparations were tested for antimicrobial susceptibility to 11 antimicrobials (belonging to seven different categories) of clinical significance using both the standard agar disc diffusion method and a commercially a...
Published on Jun 1, 2018in Food Microbiology 4.09
Rosa Capita25
Estimated H-index: 25
(University of León),
Tania Álvarez-González (University of León), Carlos Alonso Calleja25
Estimated H-index: 25
(University of León)
Abstract A total of 365 ostrich steaks were packaged in air (AIR), vacuum (VAC), MAP1 (70% O 2 + 30% CO 2 ), MAP2 (30% O 2 + 30% N 2 + 40% CO 2 ), MAP3 (20% O 2 + 30% N 2 + 50% CO 2 ), MAP4 (50% N 2 + 50% CO 2 ), MAP5 (20% N 2 + 80% CO 2 ) or MAP6 (100% CO 2 ). Microbial counts (10 groups), pH, Aw and sensory properties (nine-point hedonic scale) were determined on days 0, 1, 3, 7 and 15 of storage (4 °C). On day 0, microbial counts (log 10 cfu/g) ranged from undetectable levels ( Brochothrix th...
Published on Nov 21, 2017in Italian Journal of Food Science 0.74
David Rodríguez Lázaro1
Estimated H-index: 1
,
Marta Hernández Pérez1
Estimated H-index: 1
+ 1 AuthorsCarlos Alonso Calleja25
Estimated H-index: 25
(University of León)
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