Publications

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evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.cooked meat ready-to-eat products are recognized to be contaminated during slicing which, in the last years, has been associated with several outbreaks. this work aimed to find out possible relation between the hygiene practice taking place at retail point during slicing of cooked meat products in small and medium-sized establishments (smes) and large-sized establishments (les) and the microbiological quality of sliced cooked meat products. for that, a checklist was drawn up and filled in based ...201020573456
biodiversity of the microbial community in a spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods.the microbial diversity within alberquilla cheese, made from a spontaneously fermented mixture of raw goats' and sheep's milk in the alpujarra mountains (granada, south-east spain), has been studied by the classical culturing method and also by molecular analysis of community dna. a collection of 206 isolates was obtained from the cheese on different selective/differential media, which were then re-grouped to 52 after randomly amplified polymorphic dna (rapd)-pcr analyses. isolates on man-rogosa ...200818692931
[microbiological characterisation of listeria monocytogenes isolates from human cases in andalusia].the aim of this study was to perform a retrospective study by genotyping 154 isolates from human listeriosis cases occurred in the region of andalusia (southern spain) in the period 2005-2009.201222513092
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