Juan García-Díez

TL;DR: Utilization of EOs in manufacture of dry cured sausage resulted in an interesting strategy to improve its safety against Salmonella spp, L. monocytogenes and S. aureus, but with sensory limitations, that does not allow its use in high concentrations, that are those more interesting for pathogen inhibition.

TL;DR: In this article, the authors assess the influence of food safety training, based on both theoretical and practical approaches, on the microbiological counts of food contact surfaces, food tools, food equipment surfaces and hand washing in canteens and cafes of one university campus.

TL;DR: The results of the present study highlight the need of information campaigns by public health authorities to show the importance and advantages of reading food labels as well as the development of essential information which should be quickly and clearly seen and understood by consumers.

TL;DR: Stater cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity as discussed by the authors.

TL;DR: Thyme, garlic and cinnamon presented the best antimicrobial activity however, EOs of orange, basil and tarragon were considered non inhibitory and some of the EOs tested might be useful in the manufacture of dry-cured meat products.