Bárbara Ramos

TL;DR: In this article, an analysis of the alternative and traditional methodologies is made, pointing out the significant advantage and limitations of each technique and highlighting some of their challenges and limitations. But, further research is still required, since none of the methods reported can control all the parameters necessary to achieve produce with an extending shelf-life, without compromising its quality.

TL;DR: It was concluded that the survival of this bacteria is higher when combining low temperature with neutral pH, and when TSAYE is the enumeration medium, and the temperature and pH effects on the kinetic parameters were successfully developed and described accurately.

TL;DR: Two biopreservation approaches for fresh lettuce, rocket salad, parsley and spinach were studied and proposed methodologies are promising alternatives to maintain the safety of fresh vegetables during extended storage at refrigeration temperature.

TL;DR: Balsamic vinegar washings may be a promising method for reducing other foodborne pathogens present in produce or other foods, at home and retail environments after applying at an inoculated level of Listeria monocytogenes on Iceberg lettuce.

TL;DR: In this article, the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6°C/min, from 20 to 65°C) on Listeria innocua inactivation in liquid medium was studied.