M
Marta Hugas
Researcher at European Food Safety Authority
Publications - 72
Citations - 5651
Marta Hugas is an academic researcher from European Food Safety Authority. The author has contributed to research in topics: Food safety & European union. The author has an hindex of 36, co-authored 61 publications receiving 5176 citations.
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Journal ArticleDOI
Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins.
Teresa Aymerich,Helge Holo,Leiv Sigve Håvarstein,Marta Hugas,Margarita Garriga,Ingolf F. Nes +5 more
TL;DR: A new bacteriocin has been isolated from an Enterococcus faecium strain and was purified to homogeneity as judged by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, N-terminal amino acid sequencing, and mass spectrometry analysis.
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New mild technologies in meat processing: high pressure as a model technology
TL;DR: From both a physico-chemical and microbiological point of view, cooked pork ham, dry cured pork ham and marinated beef loin, vacuum-packed and high pressure treated at 600 MPa for 10 min at 30 °C, are substantially equivalent to the same untreated products.
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Lactobacillus salivarius CTC2197 Prevents Salmonella enteritidis Colonization in Chickens
TL;DR: The inclusion of the L. salivarius CTC2197 in a commercial feed mixture seemed to be a good way to supply it on the farm, although the strain showed sensitivity to the temperatures used during the feed mixture storage and in the chicken incubator rooms.
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Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
TL;DR: The results obtained for biogenic amine production by bacteria in a synthetic medium suggest that amino acid-decarboxylase activity is strain dependent rather than being related to specific species.
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Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life
TL;DR: High-pressure treatment at 600 MPa for 6 min was an efficient method for avoiding the growth of yeasts and Enterobacteriaceae with a potential to produce off-flavours and for delaying the growing of lactic acid bacteria as spoilage microorganisms.