Vol. 196 No. 795 (2020)

Food safety.
Coordinadoras del monográfico: Ana Allende, María Isabel Gil

DOI: https://doi.org/10.3989/arbor.2020.i795

Published: 2020-03-30

Foreword

[es] Food Safety. Presentation

Ana Allende, Maria Isabel Gil

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Articles

[es] Microbiological criteria: principles for their establishment and application in food safety

Antonio Valero Díaz

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[es] Biofilms and microbial persistence in the food industry

Paula Fernández-Gómez, Miguel Prieto, Pablo S. Fernández-Escámez, Mercedes López, Avelino Alvarez-Ordóñez

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[es] Human enteric viruses in food: detection and inactivation methods

Walter Randazzo, Irene Falcó, Alba Pérez-Cataluña, Gloria Sánchez

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[es] Mycotoxins: the silent enemy

Antonio Javier Ramos Girona, Sonia Marín Sillué, Francisco Molino Gahete, Pilar Vila Donat, Vicente Sanchis Almenar

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[es] Relevance of fresh fruits and vegetables in foodborne outbreaks and the significance of the physiological state of bacteria

Pilar Truchado, Ana Allende

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[es] Immunoanalytical approaches for the control of xenobiotics and biotoxins in food

Josep V. Mercader, Antonio Abad-Somovilla, Consuelo Agulló, Antonio Abad-Fuentes

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[es] Biopreservation against foodborne pathogens on minimally processed fruits and vegetables

Isabel Alegre Vilas, Maribel Abadias Seró, Pilar Colás Medà, Cyrelys Collazo Cordero, Inmaculada Viñas Almenar

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[es] Bacteriophages and endolysins in the food industry

Diana Gutiérrez Fernández, Lucía Fernández Llamas, Ana Rodríguez González, Pilar García Suárez

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[es] Biogenic amines in food: Molecular methods for the detection and identification of BA-producing bacteria

Beatriz del Río, Begoña Redruello, María Fernández, Victor Ladero, Miguel A. Álvarez

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[es] Proteomics and systems biology for the study of food allergy

Mónica Carrera

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[es] The importance of water in the fresh produce industry

Francisco López-Gálvez, Maria Isabel Gil

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Vol. 196 No. 795 (2020)

Foreword

[es] Food Safety. Presentation

Articles

[es] Microbiological criteria: principles for their establishment and application in food safety

[es] Biofilms and microbial persistence in the food industry

[es] Human enteric viruses in food: detection and inactivation methods

[es] Mycotoxins: the silent enemy

[es] Relevance of fresh fruits and vegetables in foodborne outbreaks and the significance of the physiological state of bacteria

[es] Immunoanalytical approaches for the control of xenobiotics and biotoxins in food

[es] Biopreservation against foodborne pathogens on minimally processed fruits and vegetables

[es] Bacteriophages and endolysins in the food industry

[es] Biogenic amines in food: Molecular methods for the detection and identification of BA-producing bacteria

[es] Proteomics and systems biology for the study of food allergy

[es] The importance of water in the fresh produce industry

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