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Rosa Capita
University of León
121Publications
25H-index
1,908Citations
Publications 121
Newest
Published on May 1, 2019in Food Control 3.67
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-Jerez17
Estimated H-index: 17
(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...
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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...
2 Citations Source Cite
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...
2 Citations Source Cite
Published on Dec 4, 2018in Frontiers in Microbiology 4.02
David Rodríguez-Lázaro25
Estimated H-index: 25
,
Carlos Alonso Calleja25
Estimated H-index: 25
+ 8 AuthorsAnca Ioana Nicolau12
Estimated H-index: 12
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Published on Dec 1, 2018in Journal of Food Protection 1.51
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...
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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...
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Published on Nov 21, 2017in Italian Journal of Food Science 0.61
D. Rodríguez-Lázaro , M. Hernández-Pérez + 1 AuthorsCarlos Alonso Calleja25
Estimated H-index: 25
(University of León)
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Published on Jul 1, 2017in Meat Science 2.82
Cristina Rodríguez-Melcón2
Estimated H-index: 2
(University of León),
Carlos Alonso Calleja25
Estimated H-index: 25
(University of León),
Rosa Capita25
Estimated H-index: 25
(University of León)
Abstract Lactic acid (LA) has recently been approved in the EU as beef decontaminant. In order to identify the most appropriate concentration, beef samples were spray-treated with LA (2%, 3%, 4% or 5%) or left untreated (control). Microbial load (aerobic plate counts, psychrotrophs and Enterobacteriaceae ), pH, instrumental colour and sensory properties were investigated at 0, 24, 72 and 120 h of refrigerated storage. The reductions in bacteria after spraying ranged from 0.57 to 0.95 log units. ...
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