Jordi Rovira

• PhD
• Professor at University of Burgos

Background The rapid expansion of Whole-Genome Sequencing has revolutionized the fields of clinical and food microbiology. However, its implementation as a routine laboratory technique remains challenging due to the growth of data at a faster rate than can be effectively analyzed and critical gaps in bioinformatics knowledge. Results To address bo...

Campylobacter spp. is the leading cause of foodborne gastrointestinal infections in humans worldwide. This study reports the first case of four family members who had contact with the same source of Campylobacter jejuni contamination with different results. Only the little siblings were infected by the same C. jejuni strain, but with different symp...

There is a strong need to reduce food waste while maintaining the quality of packaged food. Thus, we have prepared a new fully organic and metal-free antimicrobial polymer, with the aim of increasing both the shelf life and safety of packaged meat. This antimicrobial polymer is based on widely available commercial acrylic monomers with covalently l...

The objective of this work was to evaluate the antimicrobial potential of different extracts of Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food preservative. Four extracts referred to as ethanol, ethanol-water (50:50 v/v), spray-dried, and freeze-dried were obtained under different processes. Initiall...

We have developed an in situ methodology for determining nitrite concentration in processed meats that can also be used by unskilled personnel. It is based on a colorimetric film-shaped sensory polymer that changes its color upon contacting the meat and a mobile app that automatically calculates the manufacturing and residual nitrite concentration...

The aim of this study was to examine the possibilities of using chokeberry pomace extract for improving the stability of pork meat products. The extract was isolated with pressurized ethanol (EE) from defatted by supercritical CO2 pomace and tested in raw pork burgers and cooked ham at 2% concentration. EE reduced burger pH, while its effect on ham...

Despite the commercial success of high pressure processing (HPP) in the juice industry and the fact that no foodborne outbreaks have been reported so far, some regulatory agencies still require process validation. However, there is a lack of consensus on various aspects regarding validation protocols, including the selection of representative strai...

The stress response of 11 strains of Listeria monocytogenes to oxidative stress was studied. The strains included ST1, ST5, ST7, ST6, ST9, ST87, ST199 and ST321 and were isolated from diverse food processing environments (a meat factory, a dairy plant and a seafood company) and sample types (floor, wall, drain, boxes, food products and water machin...

Bacterial spores survive high pressure processing (HPP). Group II Clostridium botulinum is an obligate anaerobe spore-forming pathogen that can produce the botulinum neurotoxin under refrigeration. This study assessed nontoxigenic type E C. botulinum and Group II Clostridium sp. growth in raw and HPP (550 MPa, 3 min, 10 °C) Thai coconut water (CCW;...

Campylobacter spp. are the leading causes of bacterial human gastroenteritis worldwide; being poultry farms the main source of infections. In order to obtain information on prevalence and diversity of Campylobacter-infected flocks in the North of Spain, fourteen farms were studied between autumn and spring in 2014 and 2015, respectively. Moreover,...

The TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal condition...

We report the characterization of 15 Listeria monocytogenes strains isolated from various food processing plants by multivirulence locus sequence typing to determine virulence types (VTs) and epidemic clones. Molecular mechanisms involved in adaptation to food processing environments and related to virulence were also studied. Phenotypic behaviors...

We studied the colonization and distribution of Listeria monocytogenes in a heavily contaminated poultry processing plant over a 1-year period. A total of 180 nonfood contact surfaces, 70 food contact surfaces, 29 personnel, and 40 food samples were analyzed. L. monocytogenes isolates were subtyped by PCR serotyping, pulsed-field gel electrophoresi...

The fastidious requirement of the zoonotic pathogen Campylobacter jejuni contrasts with its ability to overcome harsh conditions. Different strategies might be involved in the survival and persistence of C. jejuni through the poultry food chain. Therefore, the aims of this study were to get insights in the survival strategies in the poultry slaught...

The presence and colonization of Listeria monocytogenes were investigated in a newly established dairy processing plant during a one-year period. A total of 250 non-food contact surfaces, 163 food contact surfaces, 46 personnel and 77 food samples were analyzed in two different buildings according to the cheese production chain. Initial steps, incl...

Contaminated chicken products have been recognized as the primary vehicles of Campylobacter transmission to human. Pulsed-field gel electrophoresis (PFGE) and antimicrobial resistance of Campylobacter isolates from fresh chicken products at retail were studied. A total of 512 samples including: thigh, breast, marinated and minced chicken were purch...

Currently Campylobacter is the most commonly reported zoonosis in developed and developing countries. In the European Union, the number of reported confirmed cases of human campylobacteriosis was 246,307 in 2016, which represents 66.3 cases per 100,000 population. The genus Campylobacter includes 31 species with 10 subspecies. Within the genus Camp...

The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO 2 /45% N 2...

The objective of this chapter is to explain the state of the art, about the real application of protective cultures in food preservation, and to answer in a simple way some questions related to this issue: What are protective cultures? Are they really different from other microbiological food cultures like starter or probiotics? Which bacteria can...

The antibacterial activity of supercritical fluid extracts (SCFEs) of sage, oregano, garlic and rosemary was tested against 12 bacteria related with the spoilage of fish. Results show that rosemary SCFE was the most effective followed by garlic extract. Bacteria like S. epidermidis was the most sensitive. In addition, rosemary SCFE was included in...

Listeria monocytogenes can include in its genome different genetic markers against environmental stressful conditions and also infectios episodes.

Listeria monocytogenes can survive on presence of sublethal disinfectant concentrations, so that, this foodborne is able to survive after cleaning and disinfection (C&D) procedures used on food industries.

Listeria monocytogenes presence on RTE food products as smoked salmon

Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the conten...

Hepatitis E virus has been recognised as a food-borne virus hazard in pork products, due to its zoonotic properties. This risk can be reduced by adequate treatment of the food to inactivate food-borne viruses. We used a spectrum of viruses and bacteriophages to evaluate the effect of three food treatments: high pressure processing (HPP), lactic aci...

Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Consumption of poultry, especially chicken’s meat is considered the most common route for human infection. The aim of this study was to determine if Campylobacter spp. might persist in the poultry plant environment before and after cleaning and disinfection procedur...

Listeria monocytogenes is able to growth along shelf life of RTE food products

Listeria monocytogenes strains isolated from different food processing plants were typified by PFGE and MLST.

Listeria monocytogenes is able to growth along shelf life on RTE food products

Chitosan coatings incorporated with 0.5% of oregano and thyme EO were applied onto ready-to-eat peeled shrimp tails and packed under MAP conditions. The growth of naturally present spoilage microorganisms was evaluated for 12 days during chilled storage (4 °C). Coatings containing thyme EO were more effective in inhibiting the microbial species stu...

Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS•+ (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional ingredients. Bran extracts significantly increased the...

The foodborne pathogen Listeria monocytogenes is usually isolated from food processing environments (FPE) and it is able to tolerate different concentrations of detergents and disinfectants used on sanitizer procedures.

Weissella viridescens has been identified as one of the lactic acid bacteria (LAB) responsible for the spoilage of "morcilla de Burgos". In order to identify and quantify this bacterium in "morcilla de Burgos", a new specific PCR procedure has been developed. The primers and Taqman probe were designed on the basis of a sequence from the gene recN....

Listeria monocytogenes enters the food processing facility via environment, or contaminated raw materials. To increase the understanding of L. monocytogenes environmental contamination in the meat and dairy food sector, six European scientific institutions sampled twelve food processing environments (FPEs) in a harmonized methodological approach. T...

The illegal entrance of foods to EU through black markets at the EU borders can constitute a neglected route of dissemination of foodborne pathogens, and in particular of methicillin-resistant Staphylococcus aureus (MRSA). In this study, we have assessed the presence of MRSA in foods sold in a black market at an EU border (the southeast part of Rom...

Processing plant sanitation is essential to avoiding the entrance of contaminants into foodstuffs along the processing line (cross-contamination), allowing safe and durable food products to be obtained. Plant sanitation programs are an important part of the prerequisite programs that are the basis for the implementation of a HACCP plan in a process...

Sanitation in fermented meat plants is essential to the production of safer products with a longer shelf life. Producers must thus control the entrance of different type of contaminants, in order to avoid cross-contamination. Dry- and semidry-fermented sausages are considered shelf-stable products, but several outbreaks have nonetheless been linked...

Introduction. Classical routes of pathogen transmission within the food chain are well monitored, but gaps exist such as the illegal carriage of food items of animal origin by travellers from third countries into the EU. Purpose. Within the WP1 group of the EU project PROMISE (“Protection of consumers by microbial risk mitigation through combating...

This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyses by both conventional methods...

This work provides structural evidence for different desulfurization processes in aqueous solutions of [CuL]+ derivatives (HL = pyridine-2-carbaldehyde thiosemicarbazone). Structural resolution has been achieved for the [{CuL(SH)}2] (1), [CuLCl]2[Cu(pic)2] (pic− = picolinato, pyridine-2-carboxilato) (2) and [Cu(HL)(NCS)](NO3) (4) compounds, togethe...

To control the growth, or reduce the numbers, of food pathogens such as Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere (MAP), the effectiveness of protective cultures was evaluated in this study. Leuconostoc pseudomesenteroides PCK18 reduced the counts of L. monocytogenes by 1.22 log cfu/g in...

Food service establishments (FSE) operate under restricted technological and organisational circumstances, making them susceptible to food safety problems as reported frequently. Aim of this study was to get insight in Food Safety Management System (FSMS) performance in different types of FSE in view of their context characteristics. Assessment of...

In this study Campylobacter jejuni isolates were recovered from birds, carcasses and carcass portions from two broiler chicken flocks and from equipment used for carcass and meat processing along the production chain from farms to retail stores. Isolates were subjected to pulsed-field gel electrophoresis (PFGE) using SmaI and KpnI restriction enzym...

Numerous investigations have provided evidence that chicken products are a source of Listeria monocytogenes and Campylobacter jejuni. Different strategies applied in final products are needed to prevent consumers' contamination. In this work, the combination of modified atmosphere packaging (MAP) and protective culture to control the growth of free...

Abstract: This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a mo...

The actual microbial status of the lamb production chain at three slaughterhouses, one processing plant, and five butcher shops selling whole or cut lamb carcasses to consumers was assessed with a previously developed microbial assessment scheme. All studied establishments had a food safety management system (FSMS) that was implemented according to...

Marine fish are a common natural resource and the scenario described in Garrett Hardin's famous essay on`Theon`The tragedy of the commons' (Hardin, 1968), which depicts how individuals driven by self-interest tend to destroy the very resource 15 Tracing fish and fish products from ocean to fork using advanced molecular technologies Abstract: The ab...

Stakeholders entail increasing demands on food safety management systems (FSMS) stimulating ongoing efforts of companies to progress to more advanced systems. However, the actual microbiological food safety (FS) output is not only a result of the performance of an FSMS, but it also depends on the system’s context. Based on the assumption that compa...

Campylobacter jejuni is worldwide recognized as a human foodborne pathogen. It is widely present in poultry meat and slaughterhouses, but little is known about its fate during the processing of poultry meat preparations. In stress conditions, this pathogen can enter into a viable but non-culturable state, where quantitative PCR (qPCR) becomes more...

Procedimiento para la obtención de concentrados aromáticos a partir de subproductos de la industria procesadora de marisco, fundamentalmente crustáceos, mediante extracción con fluidos sub- o supercríticos, fundamentalmente dióxido de carbono, con presiones de extracción entre 60 y 500 bar, temperaturas de extracción entre 20 y 80ºC, presiones de s...

Abstract: Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by microbiological testing. This paper discusses the us...

The present study characterises garden strawberry leaf extract and reports its effect on shelf life and quality characteristics of fish oil. Radical scavenging capacity of the extract in DPPH• and ABTS•+ assays was equivalent to 1207 and 1579 μmol g−1 of trolox equivalents, respectively, total phenolic content was 257 mg g−1 of gallic acid equivale...

The present study characterises garden strawberry leaf extract and reports its effect on shelf life and quality characteristics of fish oil. Radical scavenging capacity of the extract in DPPH• and ABTS•+ assays was equivalent to 1207 and 1579 μmol g−1 of trolox equivalents, respectively, total phenolic content was 257 mg g−1 of gallic acid equivale...

Understanding and monitoring of microbial behaviour of pathogens in the entire food chain is seen as one of the most important prerequisites for a lower prevalence of foodborne pathogens. For this purpose, novel methods have been developed to analyse the interactions of pathogens and food and feed matrices at cellular and molecular levels as well a...

The aim was to evaluate the effect of maternal rearing system on the chemical composition and odour profile of meat from suckling lamb. Twenty-four single male suckling lambs raised exclusively on maternal milk came from two rearing systems (extensive and intensive), and from Castellana and Churra breeds. The fatty acid composition of lamb meat fro...

Shiga-toxin producing Escherichia coli (STEC), which is responsible for numerous food-borne disease outbreaks, is the most important human pathogen found in ruminants. In this study, conventional microbiology and quantitative PCR (qPCR) were used to detect and quantify STEC along the lamb food chain, from slaughterhouses to butcheries, in both meat...

There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses. Validation was conducted on the basis of an extensive...

Onions (Allium cepa L.) are beneficial for human health. This benefit is attributed to the polyphenol and sulphur containing compounds and the source of dietary flavonoids. The aim of this study was to determine pungency expressed as pyruvic acid, total polyphenols and antioxidant capacity of 'Horcal' onions stored at 4°C and 70% RH for four months...

Recent developments on the production of omega-3 fatty acid concentrates have been reviewed with an emphasis on the scientific articles published from 2000. At first, a description of the role of essential fatty acids in the organism and the influence of omega-3 fatty acids in human health is presented. An account of the review articles that have b...

This paper presents a soft computing robust solution for the food industry field with the aim of analysing the olfactory properties of Spanish dry-cured ham. A novel topology preserving version of the Visualization Induced SOM (Vi- SOM), based on the application of the Weighted Voting Superposition (WeVoS) summarization algorithm, is presented in o...

http://edepot.wur.nl/175678 Changes in food supply chains, health and demographic situations, lifestyle and social situations, environmental conditions, and increased legislative requirements have led to significant efforts in the development of quality and safety management systems in agribusiness and food industry worldwide (Ropkins and Beck, 200...

Because of its relative advantages versus other food processing methods, high pressure processing is increasingly used in products such as sliced cured meats, where a high microbial contamination could appear during the slicing process. This method involves minimal changes in the flavour and nutritional qualities of the final product and assures th...