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AGR 230 Food and Environmental Microbiology 5,00/5 (1 Valoración )

Looking for safer and healthier foods
The research group of the University of Jaén (UJA) ‘Food Microbiology and the Environment (AGR230)’ works in the search for new methods of food preservation. The research emphasizes the use of preservatives of natural origin, to get food with less levels of chemical preservatives. Vegetables and microorganisms themselves produce antimicrobial substances that can help improve food preservation.

Miroorganisms

This group makes use of barrier technologies, for better control of microorganisms in food and better preservation of flavor and nutritional properties. This is:

– The processing by treatment with high pressures allows a better conservation of fresh green table olives, and achieve a more stable product and with less salt content.

– This same method has been applied to the non-thermal preservation of fruit pulps (custard apple, mango, cherries), salmorejo, potato tortillas and other foods.

The research of this group persecutes microorganisms resistant to antimicrobials, to get safer food. Exposure to disinfectants, biocides, heavy metals and antibiotics helps to increase the presence of resistant microorganisms outside hospital environments. Knowing these resistance reservoirs can help prevent their transmission through food.

  • AGR 230 Food and Environmental Microbiology

    Oct 22, 2019

    5,0/5

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    ¿Se lo recomendarías a un [email protected]?

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    Magdalena Martínez Cañamero

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