Fernando Pérez-Rodríguez

Fernando Pérez-Rodríguez
University of Cordoba (Spain) | UCO · Department of Bromatology and Food Technology

About

140
Publications
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Publications

Publications (140)
Article
Listeria monocytogenes is the foodborne pathogen responsible for listeriosis in humans. Its ability to grow at refrigeration temperatures, particularly in products that support its growth and have a long-refrigerated shelf-life, poses a significant health risk, especially for vulnerable consumer groups such as pregnant woman and immunocompromised i...
Article
Full-text available
Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to DFS formulation and production, NaCl (0–40 g/L), Mn (0.08...
Article
Full-text available
In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phas...
Article
Full-text available
Films formulated with polyvinyl alcohol (PVA) (synthetic biopolymer) were reinforced with lignocellulose nanofibres (LCNF) from residues of vegetable production (natural biopolymer). The LCNF were obtained by mechanical and chemical pre-treatment by 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO) and added to the polyvinyl alcohol (polymer mat...
Article
The main objective of the present study was to investigate the effect of storage temperature on aerobically stored chicken meat spoilage using the two-step and one-step modelling approaches involving different primary models namely the modified Gompertz, logistic, Baranyi and Huang models. For this purpose, growth data points of Pseudomonas spp. we...
Article
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions....
Article
Full-text available
A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to enhance the technological properties of the composite film as food packaging material. Nanocellulose was obtained from unbleache...
Article
Full-text available
Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat f...
Article
In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three microbial competition interaction models to describe the inhibitory effect of L. sakei CTC494 on L. mono...
Article
The occurrence of various foodborne disease outbreaks linked to the consumption of cucumbers worldwide in the last years raised concerns regarding the survival ability of foodborne pathogens on this food matrix. This work aimed at evaluating and quantifying the survival of Escherichia coli O157:H7 and Salmonella spp. on cucumber surfaces. Cucumbers...
Article
Chicken breast meat is an important vehicle of pathogenic Escherichia coli, which raises public health concerns. The objective of this study was to evaluate and model the combined effects of caffeine and UV-C irradiation on E. coli levels on raw chicken breast fillets. Chicken breast samples were pre-treated with different concentrations of caffein...
Article
Full-text available
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethano...
Article
In recent years, near infrared (NIR) spectroscopy has gained interest as a tool for bacteria strain identification. Although some promising results suggest good applicability of the technique, a better interpretation of the NIR bacterial spectra is still needed. In order to analyze the NIR spectrum of biological samples, a correlation analysis betw...
Article
The efficacy of electrolyzed water (EW) to inactivate Listeria monocytogenes on stainless steel surfaces was evaluated and modelled in the present study. L. monocytogenes was inoculated on stainless steel coupons and subsequently subjected to Neutral EW (NEW, pH = 7.0) and Slightly Acid EW (SAEW, pH = 5.0) with different Available Chlorine Concentr...
Article
Full-text available
Horticultural plant residues (tomato, pepper, and eggplant) were identified as new sources for lignocellulose nanofibers (LCNF). Cellulosic pulp was obtained from the different plant residues using an environmentally friendly process, energy-sustainable, simple, and with low-chemical reagent consumption. The chemical composition of the obtained pul...
Article
Full-text available
The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibull models were satisfactorily fitted to describe microbial growth and...
Article
Full-text available
With the aim of identifying new sources to produce cellulose nanofibers, olive tree pruning biomass (OTPB) was proposed for valorization as a sustainable source of cellulose. OTPB was subjected to a soda pulping process for cellulose purification and to facilitate the delamination of the fiber in the nanofibrillation process. Unbleached and bleache...
Article
This study was aimed at characterizing microbiologically Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) produced in two estuarine ecosystems in Andalusia (Spain): the estuary of the river Guadalquivir (La Puebla del Río, Sevilla) (A), and the estuary of the river Guadiana (Ayamonte, Huelva) (B). The collected fish individual...
Article
In this study, the inhibitory capacity of Lactobacillus sakei strain L115 against Listeria monocytogenes has been assayed at 4, 8, 11, 15 and 20 °C in broth culture. Besides, the use of predictive microbiology models for describing growth of both microorganisms in monoculture and coculture has been proposed. A preliminary inhibitory test confirmed...
Article
This work aimed to study the effect of the combination of Sodium hypochlorite, the most used disinfectant by the vegetable industry, with a natural antimicrobial, benzyl-isothiocyanate (BITC), considering cutting surface and contact time, on the reduction of Salmonella in fresh-cut produce in washing operations under typical industrial conditions....
Article
Full-text available
Most of the foodborne microbial diseases are linked to foods of animal origin such as milk, meat, and poultry. Nowadays, the presence of multi-drug resistant (MDR) pathogens in foods is becoming an increasingly public health concern worldwide due to the overuse of antimicrobial drugs in animal feed. MDR pathogens can enter the food chain by posing...
Article
The influence of food matrix fat content on growth kinetics of bacteria is quite complex and, thus far, not fully elucidated, with different studies reporting contradictory results. Since results in studies involving real food products are possibly influenced by variations in compositional and physicochemical properties, there is a need for systema...
Article
Nanocelluloses with and without residual lignin were isolated from wheat straw. In addition, the effect of TEMPO-mediated oxidation on the production of lignin-containing nanocellulose was studied. The different nanocelluloses were used as reinforcing agent in Poly(vinyl alcohol) films. The morphology, crystallinity, surface microstructure, barrier...
Article
Fermented sausages have traditionally been considered to be safe products from a microbiological point of view, mainly due to nitrite addition, their low a w and reduced pH. However, post-process contamination during slicing and packaging operations may increase microbial concentration and prevalence on final products. A stochastic simulation model...
Article
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (S...
Article
A tool able to quantitatively assess the fate of potential pathogenic microorganisms in foods along the food chain and their impact on public health is highly valuable for food safety decision-makers. The aim of this work was to present an overview of the Predictive Microbiology software MicroHibro, which is able to assess the evolution of potentia...
Article
Human noroviruses (NoV) are recognized worldwide as important pathogens and the primary cause of foodborne disease outbreaks from contaminated food in the U.S. They are often transmitted by infected food handlers manipulating foods during preparation, such as fresh fruits and vegetables. This paper provides a study to model the transfer of NoV betw...
Article
The efficacy of electrochemical treatment for the disinfection of process wash water, using boron-doped diamond electrodes, as well as its suitability for the fresh-cut produce industry, has been evaluated. Process water containing different levels of organic matter (chemical oxygen demand (COD), around 60, 300, 550±50 and 750±50 mg L⁻¹) obtained f...
Article
There has been an increasing demand for fresh fruit and vegetables in recent years. Along the processing line in fresh-cut vegetable production, disinfection is one of the most important processing steps affecting the quality and safety, and the shelf-life of the end produce. Although a range of antimicrobial compounds commonly termed biocides or d...
Article
The Ultraviolet-C technology is proposed as an alternative to thermal pasteurization for decontamination of soymilk, as heat treatments may adversely affect its quality. The aim of this study was to evaluate and model the influence of different processing temperatures (4-30 ºC) on the inactivation of Salmonella Enteritidis in soymilk at different U...
Article
Traditionally, predictive growth models for food pathogens are developed based on experiments in broth media, resulting in models which do not incorporate the influence of food microstructure. The use of model systems with various microstructures is a promising concept to get more insight into the influence of food microstructure on microbial dynam...
Article
Full-text available
The aim of this study was to analyze the influence of milk collection frequency (24 h versus 48 h) and milking dayshift (morning and evening) on total mesophilic aerobic bacteria (MAB) and psychrotrophic bacteria (PSY) counts in raw milk samples. MAB counts were determined by flow cytometry (BactoScan) and PSY counts by the plate counting agar meth...
Article
Full-text available
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and furt...
Chapter
Food industry is a sector that still needs to make important advances in the application of quantitative and mathematical tools to optimize food processes and improve productivity. This book is intended to provide a quantitative basis on the most important aspects concerning safety and quality in the vegetable sector. To this end, the most relevant...
Chapter
Microbiological safety of the fresh-cut produce may not be guaranteed if the quality of wash water is not maintained. Thus, the vegetable processing industry needs to develop alternative sustainable cleaning and disinfection methods in order to reduce cross-contamination and consumption of water throughout the washing process. To assure water quali...
Article
Over the last couple of decades, several studies have evaluated growth dynamics of L. monocytogenes in lightly processed and ready-to-eat (RTE) fishery products mostly consumed in Nordic European countries. Other fish species from aquaculture production are of special interest since their relevant consumption patterns and added value in Mediterrane...
Article
The aim of this study was to evaluate the behaviour of Salmonella Enteritidis during the storage of yoghurt at different temperatures (4, 12, 20, and 25 °C), and to develop mathematical models to predict the behaviour of this bacterium as a function of storage temperature. Results indicated that Salmonella was able to survive longer during storage...
Book
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application o...
Article
Full-text available
There is little information on diet of Ecuadorian immigrant population in Spain. The study carried out a nutritional assessment of the diet of the Ecuadorian immigrant population in Spain to determine differences in food patterns and possible nutritional deficiencies. The nutritional assessment was based on a 24-h food recall survey applied to the...
Article
The objective of this study was to evaluate the behavior of Salmonella Enteritidis and Salmonella Typhimurium, the two most important serovars of salmonellosis, during the fermentation of yogurt. The microorganisms were enumerated in milk throughout the fermentation process at three initial inoculum levels (3, 5 and 7 log CFU/mL). DMFit software wa...
Article
Full-text available
In food safety and public health risk evaluations, microbiological exposure assessment plays a central role as it provides an estimation of both the likelihood and the level of the microbial hazard in a specified consumer portion of food and takes microbial behaviour into account. While until now mostly phenotypic data have been used in exposure as...
Article
Background The application of High Hydrostatic Pressure (HHP) processing technology as a non-thermal pasteurization method has been extensively investigated over the last two decades. Listeria monocytogenes is a relevant target for food safety due to its ability to grow and/or survive in a wide range of environmental conditions and be present at ha...
Article
Infrared spectroscopy is a prominent molecular technique for bacterial analysis. Within its context, near infrared spectroscopy in particular brings benefits over other vibrational approaches; these advantages include, for example, lower sensitivity to water, high penetration depth and low cost. However, near infrared spectroscopy is not popular wi...
Chapter
Traditionally, fish processors have regarded quality assurance as the responsibility of the regulatory governmental agency, and the means used by these agencies have been the formulation of food laws and regulations, inspection of facilities, and processes and final product testing. Microbiological hazards in foodstuffs form a major source of foodb...
Chapter
Dehydration or drying is one of the oldest preservation methods. The aim is to reduce the water content in foods in order to slow biochemical reactions and microbiological activity. Microbial viability can be affected due to both the drying process itself undergone by the food and the reduced water activity resultant from the process. Therefore, to...
Chapter
Forming operations may affect microbial kinetics through changes in the rheological properties of the product or because of the use of physical treatments such as heating, application of pressure, molding. In addition, it is likely that these food processes can lead to cross-contamination phenomena as microorganisms can transfer from contaminated e...
Article
en The increased demand for low‐sodium ready‐to‐eat (RTE) meat products highlights the need for new strategies to ensure food safety. The application of essential oils (EOs) as natural antimicrobials in the meat industry has been suggested to prevent or control cross‐contamination during meat processing operations. This work aims to quantify and mo...
Conference Paper
Content: The aim of this work was to investigate and model the behavior of Listeria monocytogenes in vegetable infusions and emulsions of these infusions and olive oil. To this end, vegetables infusion based on tomato, artichoke, eggplant and oyster mushroom was generated in water and pH was adjusted to 4.5 in order to simulate conditions in canned...
Conference Paper
Full-text available
Content: The aim of this work was to investigate and model the behavior of Listeria monocytogenes in vegetable infusions and emulsions of these infusions and olive oil. To this end, vegetables infusion based on tomato, artichoke, eggplant and oyster mushroom was generated in water and pH was adjusted to 4.5 in order to simulate conditions in canned...
Article
Aims: The objective of this work was to study the growth potential of E. coli O157:H7 and Salmonella spp. in leafy vegetable extracts at different temperature conditions. Methods and results: Cocktails of five strains of E. coli O157: H7 and of S. enterica were used. Inoculated aqueous vegetable extracts were incubated at 8, 10, 16 and 20°C duri...
Article
Full-text available
Hand washing and glove use are the main methods for reducing bacterial cross-contamination from hands to ready-to-eat food in a food service setting. However, bacterial transfer from hands to gloves is poorly understood, as is the effect of different durations of soap rubbing on bacterial reduction. To assess bacterial transfer from hands to gloves...
Article
Full-text available
Introduction: Ecuador is a country with limited nutritional information, with exception of some general studies supported by Food Agriculture Organization (FAO) Aims: to carry out a nutritional assessment of the diet of Ecuadorian immigrant population in Southern Spain to determine differences in food patterns and possible nutritional deficiencies...
Article
This work investigated the potential of NIR technology to be applied in the dairy industry for the detection of micro-organisms. To this end, two types of cow milk samples were studied, one in which only bacterial biomass was considered and the other in which bacteria were cultured and grown in milk for 24 h. The study was carried out using two mic...
Article
The study determined total mercury (Hg) content of 10 wild edible mushroom species collected in southern Spain. Results indicated that the highest Hg level corresponded to Boletus aereus with 10.28 +/- 2.92 mg/kg DW (dry weight), while the lowest Hg level was found in Terfezia arenaria with 0.09 +/- 0.08 mg/kg DW. Regarding the anatomic parts of th...
Article
Full-text available
Microorganism identification, primary bacterial identification and pathogen detection, is important in several microbiology areas (diagnosing of infection diseases, food protection). In this paper, the identification of bacterial strains was performed by Near Infrared spectroscopy (wavelength from 900 nm to 2500 nm). Different techniques for classi...
Article
The authors regret to inform that there is a small error in equations of Bias factor (Bf) and Accuracy factor (Af). Terms gobs and gpred are in the incorrect order (although calculations are right). Bf = 10[∑log(gpred/gobs) / n] Af = 10[∑│log(gpred/gobs)│/ n] The authors would like to apologise for any inconvenience caused.
Article
Full-text available
Fecal pathogen distributions in fresh-cut leafy vegetables are essential to develop suitable sampling plans so as to detect pathogen contaminations. In this study, a typical fresh-cut lettuce process was reproduced at pilot scale with different initial inoculum levels of Salmonella on lettuce (6-7, 4 and 1logCFU/g). The pathogen was determined in a...
Article
The ability to predict the behavior of Escherichia coli O157:H7 on contaminated field lettuce is essential for the development of accurate quantitative microbial risk assessments. The survival pattern of the species was assessed from several data sets derived from field-based experiments, which were analyzed by regression analysis fitting one monop...
Article
The present work aimed at studying the cross contamination of apples by Salmonella during the processing of commercial fresh apples and its survival capacity on apple at room temperature. For the first study, the typical process of fresh apples was simulated at laboratory scale in which an apple that was artificially contaminated by Salmonella at d...
Article
Full-text available
Temperature abuse during commercial transport and retail sale of leafy greens negatively impacts both microbial safety and product quality. Consequently, the effect of fluctuating temperatures on Escherichia coli O157:H7 and Listeria monocytogenes growth in commercially-bagged salad greens was assessed during transport, retail storage, and display....