Publicacions en què col·labora amb Ana Isabel Vitas Pemán (11)

2023

  1. Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics

    Food Control, Vol. 147

2021

  1. Antibacterial activity of kaolin–silver nanomaterials: Alternative approach to the use of antibiotics in animal production

    Antibiotics, Vol. 10, Núm. 11

2017

  1. Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces

    Food Control, Vol. 75, pp. 48-54

2016

  1. Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

    Journal of Food Science, Vol. 81, Núm. 4, pp. M921-M927

  2. Prevalencia y caracterización de enterobacterias productoras de β-lactamasas de espectro extendido en alimentos y piensos

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

2014

  1. Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

    Food Control, Vol. 43, pp. 193-198

  2. Improving the methodology for Listeria monocytogenes detection in smoked salmon by using the wet pooling test

    International Journal of Food Microbiology, Vol. 184, pp. 109-112

2013

  1. Listeria monocytogenes and ready-to-eat seafood in Spain: Study of prevalence and temperatures at retail

    Food Microbiology, Vol. 36, Núm. 2, pp. 374-378

2012

  1. Adecuación de procedimientos de recuento de "L. monocytogenes" en alimentos listos para consumo con bajas concentraciones del patógeno

    Avances en microbiología de los alimentos

  2. Empresas de "catering": efecto de sesiones formativas y auditorías del sistema APPCC

    Avances en microbiología de los alimentos

2011

  1. Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

    Food Control, Vol. 22, Núm. 12, pp. 2006-2012