Search

The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to support the work of EFSA's Scientific Panels. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge, safety concerns and occurrence of antimicrobial resistance. Safety concerns identified for a taxonomic unit (TU) are, where possible, confirmed at the species/strain or product level and reflected by ‘qualifications’. In the period covered by this statement, no new information was found that would change the status of previously recommended QPS TUs. Of the 50 microorganisms notified to EFSA in October 2021 to March 2022 (inclusive), 41 were not evaluated: 10 filamentous fungi, 1 Enterococcus faecium, 1 Clostridium butyricum, 3 Escherichia coli and 1 Streptomyces spp. because are excluded from QPS evaluation, and 25 TUs that have already a QPS status. Nine notifications, corresponding to seven TUs were evaluated: four of these, Streptococcus salivarius, Companilactobacillus formosensis, Pseudonocardia autotrophica and Papiliotrema terrestris, being evaluated for the first time. The other three, Microbacterium foliorum, Pseudomonas fluorescens and Ensifer adhaerens were re-assessed. None of these TUs were recommended for QPS status: Ensifer adhaerens, Microbacterium foliorum, Companilactobacillus formosensis and Papiliotrema terrestris due to a limited body of knowledge, Streptococcus salivarius due to its ability to cause bacteraemia and systemic infection that results in a variety of morbidities, Pseudonocardia autotrophica due to lack of body of knowledge and uncertainty on the safety of biologically active compounds which can be produced, and Pseudomonas fluorescens due to possible safety concerns. info:eu-repo/semantics/publishedVersion

The aim of the Extensive Literature Search (ELS) carried out in response to the terms of reference set out in the EFSA mandate on the Qualified Presumption of safety (QPS), i.e. review of the recommendations for the QPS list and specific qualifications, was to identify any publicly available studies reporting on safety concerns for humans, animals or the environment caused by organisms that have QPS status, since the publication of the previous QPS review in 2016 (i.e. publications from June 2016 to June 2019). The details on the search strategy, search keys and approach are presented here. Notes to the versions: - 27 January 2022 and 25 July 2022: The search strategy has been updated to reflect additions to the QPS list and changes in taxonomy. - 25 January 2023 version is linked to QPS part 17, ON-7746. -10 July 2023 version is linked to QPS part 18, ON-8092, EU; PDF; biohaz@efsa.europa.eu

The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to support the work of EFSA's Scientific Panels. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge and safety concerns. Safety concerns identified for a taxonomic unit (TU) are, where possible, confirmed at the species/strain or product level and reflected by ‘qualifications’. In the period covered by this Statement, new information was found leading to the withdrawal of the qualification ‘absence of aminoglycoside production ability’ for Bacillus velezensis. The qualification for Bacillus paralicheniformis was changed to ‘absence of bacitracin production ability’. For the other TUs, no new information was found that would change the status of previously recommended QPS TUs. Of 52 microorganisms notified to EFSA between April and September 2022 (inclusive), 48 were not evaluated because: 7 were filamentous fungi, 3 were Enterococcus faecium, 2 were Escherichia coli, 1 was Streptomyces spp., and 35 were taxonomic units (TUs) that already have a QPS status. The other four TUs notified within this period, and one notified previously as a different species, which was recently reclassified, were evaluated for the first time for a possible QPS status: Xanthobacter spp. could not be assessed because it was not identified to the species level; Geobacillus thermodenitrificans is recommended for QPS status with the qualification ‘absence of toxigenic activity’. Streptoccus oralis is not recommended for QPS status. Ogataea polymorpha is proposed for QPS status with the qualification ‘for production purposes only’. Lactiplantibacillus argentoratensis (new species) is included in the QPS list. info:eu-repo/semantics/publishedVersion

The qualified presumption of safety (QPS) provides a generic pre-assessment of the safety of microorganisms intended for use in the food or feed chains, to support the work of EFSA’s Scientific Panels. QPS assessment allows a fast track evaluation of strains belonging to QPS taxonomic units (TUs): species for bacteria, yeast, fungi, protists/microalgae and families for viruses. QPS TUs are assessed for their body of knowledge and safety. Safety concerns related to a QPS TU are reflected, when possible, as ‘qualifications’, which should be tested at strain and/or product level. Based on the possession of potentially harmful traits by some strains, filamentous fungi, bacteriophages, oomycetes, streptomycetes, Enterococcus faecium, Escherichia coli and Clostridium butyricum are excluded from the QPS assessment. Between October 2019 and September 2022, 323 notifications of TUs were received, 217 related to feed additives, 54 to food enzymes, food additives and flavourings, 14 to plant protection products and 38 to novel foods. The list of QPS-recommended TUs is reviewed every 6 months following an extensive literature search strategy. Only sporadic infections with a few QPS status TUs in immunosuppressed individuals were identified and the assessment did not change the QPS status of these TUs. The QPS list has been updated in relation to the most recent taxonomic insights and the qualifications were revised and streamlined. The qualification ‘absence of aminoglycoside production ability’ was withdrawn for Bacillus velezensis. Six new TUs received the QPS status: Bacillus paralicheniformis with the qualification ‘absence of toxigenic activity’ and ‘absence of bacitracin production ability’; Bacillus circulans with the qualifications for ‘production purposes only’ and ‘absence of cytotoxic activity’; Haematococcus lacustris (synonym Haematococcus pluvialis) and Ogataea polymorpha, both with the qualification ‘for production purposes only’; Lactiplantibacillus argentoratensis; Geobacillus thermodenitrificans with the qualification ‘absence of toxigenic activity’. info:eu-repo/semantics/publishedVersion

Protocol for Extensive literature search (ELS), relevance screening and article evaluation for the maintenance and update of list of QPS-recommended biological agents intentionally added to food an feed An ELS of studies related to safety concerns for humans, animals, plants and/or the environment of microorganisms recommended for the Qualified Presumption of Safety (QPS) 2019 list will be performed. The process will be performed according to the following main steps:  ELS for potentially relevant citations;  Relevance screening to select the citations identified by the literature search, based on titles and abstract and then full text;  Evaluation of articles according to pre-specified categories of possible safety concerns;  Discussion between experts to come to collective expert evaluation of the outcome, reflected in the QPS Opinion and Panel Statements. Considering the purpose of the QPS approach, a broad search will be performed. The review questions will be broken down into key elements using the PECO conceptual model:  Population of interest (P)  Exposure of interest (E)  Comparator (C)  Outcomes of interest (O). Notes: - to 27 January 2022 version: The protocol has been updated to reflect additions to the QPS list and changes in taxonomy. - to 25 Jan. 2023 version: protocol related to QPS Part 17, ON-7746. - to 10 July 2023 version: protocol related to QPS Part 18, ON-8092., EU; PDF; biohaz@efsa.europa.eu

[ESP] El estrés ambiental y los métodos de procesamiento de alimentos, como el calentamiento, la acidez, son responsables de provocar respuestas adaptativas a las bacterias. La respuesta general al estrés en la mayoría de las bacterias Gram positivas, incluidas B. subtilis, L. monocytogenes, está regulada por el factor sigma alternativo σΒ que induce la transcripción de genes capaces de proporcionar a las células vegetativas resistencia al estrés. En este estudio, se analizó la resistencia al calor de las células vegetativas de B. subtilis bajo calentamiento isotérmico, así como la influencia de la ausencia del gen sigB en la resistencia al calor bacteriano. Los experimentos isotérmicos se llevaron a cabo en agua peptonada (pH 7) a 51, 52,5, 55 y 57,5°C y mostraron que ambas cepas eran bastante sensibles al calor. El mutante sigB presentó mayor inactivación a 51 y 52.5°C. [ENG] Adaptive responses to bacteria are triggered by environmental conditions and food processing processes such as heating and acidity. In the majority of Gram positive bacteria, including B. subtilis and L. monocytogenes, the overall stress response is governed by the alternative sigma factor σB (sigB), which stimulates the transcription of genes that provide resistance to stress to the vegetative cells. The heat resistance of B. subtilis vegetative cells was investigated under isothermal heating, as well as the effect of the sigB gene absence on bacterial heat resistance. Isothermal studies at 51, 52.5, 55, and 57.5°C in peptone water (pH 7) demonstrated that both strains were extremely heat sensitive. At 51 and 52.5°C, the sigB mutant presented more inactivation. Leonidas Georgalis is grateful for the “beca asociada a actividades de I+D+I”, convocatoria B- 077/20, for awarding him a pre−doctoral grant.

The qualified presumption of safety (QPS) approach was developed to provide a generic pre-evaluation of the safety of biological agents. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge and safety concerns. Safety concerns are, where possible, confirmed at the species/strain or product level and reflected by ‘qualifications’. The QPS list was updated in relation to the revised taxonomy of the genus Bacillus, to synonyms of yeast species and for the qualifications ‘absence of resistance to antimycotics’ and ‘only for production purposes’. Lactobacillus cellobiosus has been reclassified as Limosilactobacillus fermentum. In the period covered by this statement, no new information was found that would change the status of previously recommended QPS taxonomic units (TU)s. Of the 70 microorganisms notified to EFSA, 64 were not evaluated: 11 filamentous fungi, one oomycete, one Clostridium butyricum, one Enterococcus faecium, five Escherichia coli, one Streptomyces sp., one Bacillus nakamurai and 43 TUs that already had a QPS status. Six notifications, corresponding to six TUs were evaluated: Paenibacillus lentus was reassessed because an update was requested for the current mandate. Enterococcus lactis synonym Enterococcus xinjiangensis, Aurantiochytrium mangrovei synonym Schizochytrium mangrovei, Schizochytrium aggregatum, Chlamydomonas reinhardtii synonym Chlamydomonas smithii and Haematococcus lacustris synonym Haematococcus pluvialis were assessed for the first time. The following TUs were not recommended for QPS status: P. lentus due to a limited body of knowledge, E. lactis synonym E. xinjiangensis due to potential safety concerns, A. mangrovei synonym S. mangrovei, S. aggregatum and C. reinhardtii synonym C. smithii, due to lack of a body of knowledge on its occurrence in the food and feed chain. H. lacustris synonym H. pluvialis is recommended for QPS status with the qualification ‘for production purposes only’. info:eu-repo/semantics/publishedVersion

[SPA] La producción moderna de alimentos ha reducido el coste y ha aumentado la variedad de alimentos disponibles, pero esta centralización del suministro de alimentos presenta una oportunidad para que los patógenos y toxinas transmitidos por los alimentos infecten y envenenen a un gran número de consumidores. El modelado es una herramienta clave para garantizar la seguridad de los alimentos producidos a partir de materias primas para el consumidor final. La hipótesis inicial es que es posible mejorar la seguridad de los productos cárnicos listos para comer (LPC) mediante la evaluación/priorización de riesgos biológicos. La clasificación de riesgos de los riesgos para la salud de los alimentos y la seguridad alimentaria y nutricional se reconoce generalmente como el punto de partida para el establecimiento de prioridades basadas en el riesgo y la asignación de recursos, ya que permite a los encargados de formular políticas asignar sus recursos al problema de salud pública más importante. El resultado de esta tesis será una herramienta sólida de gestión de la inocuidad de los alimentos que puede ser implementada por todos los interesados, como las agencias de protección al consumidor (EFSA, ECDC) y la industria. [ENG] Modern food production has reduced the cost and increased the variety of food available, but this centralisation of the food supply presents an opportunity for foodborne pathogens and toxins to infect and poison large numbers of consumers. Modelling is a key tool to ensure the safety of food produced from raw material to the final consumer. The starting hypothesis is that it is possible to improve the safety of Ready To Eat (RTE) meat products by evaluation / prioritization of biological risks. Risk ranking of feed/food safety and nutritional related health risks is generally recognised as the starting point for risk-based priority setting and resource allocation, as it permits policymakers to allocate their resources on the most significant public health problem. The outcome of the thesis will be a robust tool for food safety management that can be implemented by all stakeholders, such as agencies related to consumer protection (EFSA, ECDC) and industry. Leonidas Georgalis is grateful to the MINECO for awarding him a pre−doctoral grant, through Project AGL2017-86840-C2-1-R. To EFSA for awarding him an EU FORA fellowship, 2019-2020.

[SPA] La tendencia del consumo de alimentos funcionales ha puesto de manifiesto el interés por las frutas de tipo baya debido a sus características de alta promoción de la salud propiedades antinflamatorias, antidiabéticas e hipoglucémicas. Chile produce varias bayas y una de ellas es el calafate (Berberis microphylla G. Forst) que posee un alto contenido de antocianinas. Varios estudios han demostrado el potencial de las antocianinas, sin embargo, su uso es limitado debido a la baja estabilidad en condiciones ambientales y/o la interacción con otros compuestos. En ese sentido, el uso de técnicas como la encapsulación es una opción. Este trabajo se centró en el desarrollo de una formulación para obtener microcápsulas de calafate mediante la técnica de secado por aspersión donde se obtuvo un 60 % de recuperación de compuestos bioactivos y tras la evaluación de la degradación de las antocianinas después del almacenamiento a temperatura ambiente se logró mantener estables en un 45 % las antocianinas mayoritarias (delphinidina-3-glucósido y petunidina-3-glucósido) de calafate durante 4 semanas. [ENG] The trend of functional foods consumption has remarked a huge interest for berry-type fruits due to its characteristics as high health-promoting and anti-inflammatory, anti-diabetic, and hypoglycaemic properties. Chile produces several berries and one of them is calafate (Berberis microphylla G. Forst). which has a high content of anthocyanins. Several studies have shown the potential of anthocyanins in preventive and curative treatments; however, their use is limited due to low stability under environmental conditions and / or interaction with other compounds. In that sense, the use of techniques such as encapsulation is an option. This work focuses on developing a formulation to get calafate microcapsules by using spray drying technique where 60 % recovery of bioactive compounds was obtained. The evaluation of anthocyanins degradation after storage at room temperature allow to keep the calafate anthocyanins (delphinidin-3-glucoside and petunidine-3-glucoside) stable at 45 % after 4 weeks at room temperature. Este trabajo ha sido apoyado por FONDECYT proyecto 1160899 (CONICYT, Chile) y SENESCYT, Ecuador quien financia la beca de ME. Romero-Román. La Doctoranda hace un reconocimiento especial a Mª Dolores López, Directora de Posgrado de Agronomía de la Universidad de Concepción (UdeC), Chile, por la gestión para la firma del Convenio ETSIA-UPCT con la UdeC que permite la realización de la Tesis Doctoral bajo el régimen de cotutela.

Qualified presumption of safety (QPS) was developed to provide a generic safety evaluation for biological agents to support EFSA's Scientific Panels. The taxonomic identity, body of knowledge, safety concerns and antimicrobial resistance are assessed. Safety concerns identified for a taxonomic unit (TU) are where possible to be confirmed at strain or product level, reflected by 'qualifications'. No new information was found that would change the previously recommended QPS TUs and their qualifications. The list of microorganisms notified to EFSA was updated with 54 biological agents, received between April and September 2019; 23 already had QPS status, 14 were excluded from the QPS exercise (7 filamentous fungi, 6 Escherichia coli, Sphingomonas paucimobilis which was already evaluated). Seventeen, corresponding to 16 TUs, were evaluated for possible QPS status, fourteen of these for the first time, and Protaminobacter rubrum, evaluated previously, was excluded because it is not a valid species. Eight TUs are recommended for QPS status. Lactobacillus parafarraginis and Zygosaccharomyces rouxii are recommended to be included in the QPS list. Parageobacillus thermoglucosidasius and Paenibacillus illinoisensis can be recommended for the QPS list with the qualification 'for production purposes only' and absence of toxigenic potential. Bacillus velezensis can be recommended for the QPS list with the qualification 'absence of toxigenic potential and the absence of aminoglycoside production ability'. Cupriavidus necator, Aurantiochytrium limacinum and Tetraselmis chuii can be recommended for the QPS list with the qualification 'production purposes only'. Pantoea ananatis is not recommended for the QPS list due to lack of body of knowledge in relation to its pathogenicity potential for plants. Corynebacterium stationis, Hamamotoa singularis, Rhodococcus aetherivorans and Rhodococcus ruber cannot be recommended for the QPS list due to lack of body of knowledge. Kodamaea ohmeri cannot be recommended for the QPS list due to safety concerns.

[SPA] Actualmente, las bebidas a base de frutas y hortalizas, como por ejemplo con cítricos y frutos rojos, con bajo contenido en azúcar, son una prometedora forma de consumo de nutrientes promotores de la salud. El desarrollo de bebidas organolépticamente atractivas y seguras, enriquecidas en compuestos bioactivos y biodisponibles, que aporten alternativas a los carbohidratos de rápida absorción, con la finalidad de reducir el consumo de azúcares en la población, conlleva la necesidad de una evaluación de la seguridad de los nuevos productos y una optimización de su procesado. Para ello se han de estudiar diferentes alternativas basadas en tratamientos térmicos y no térmicos. Además es necesario un análisis de decisión multi-criterio que optimice los resultados obtenidos, junto con las estimaciones de costes de las mismas, que será útil para optimizar su elaboración a escala industrial. [ENG] Nowadays, low-sugar plant-based beverages, such as those citrus and red fruit-based, are a promising way to consume health-promoting nutrients. The development of safe and organoleptic attractive beverages, enriched in bioactive and bioavailable compounds, is of high interest. This, together, with providing alternatives to fast-absorbing carbohydrates, with the purpose of reducing the consumption of sugars, implies the need for an evaluation of the safety of the new products and an optimization of their processing. In order to cover this, the study of different alternatives based on thermal and non-thermal treatments is of interest. Furthermore, a multi-criteria decision analysis is necessary to optimize the results obtained, together with the estimated costs of the different alternatives, which will be useful to improve its implementation on an industrial scale. Este trabajo será financiado por el MINECO español a través del Proyecto de Investigación AGL2016-75332-C2-1-R (AEI / FEDER, UE). F.J. Salar tiene el apoyo de la subvención FPU (FPU18/ 00332) del Programa de Becas del Ministerio de Ciencia, Innovación y Universidades.

The qualified presumption of safety (QPS) was developed to provide a generic safety evaluation for biological agents to support EFSA's Scientific Panels. It is based on an assessment of the taxonomic identity, the body of knowledge, safety concerns and antimicrobial resistance. Safety concerns identified for a taxonomic unit (TU) are where possible to be confirmed at strain or product level, reflected by ‘qualifications’. No new information was found that would change the previously recommended QPS TUs of the 39 microorganisms notified to EFSA between October 2019 and March 2020, 33 were excluded, including five filamentous fungi, five Escherichia coli, two Enterococcus faecium, two Streptomyces spp. and 19 TUs already evaluated. Six TUs were evaluated. Akkermansia muciniphila was not recommended for QPS status due to safety concerns. Clostridium butyricum was not recommended because some strains contain pathogenicity factors. This TU was excluded for further QPS evaluation. Galdieria sulphuraria and Pseudomonas chlororaphis were also rejected due to a lack of body of knowledge. The QPS status of Corynebacterium ammoniagenes (with the qualification ‘for production purposes only’) and of Komagataella pastoris (with the qualification ‘for enzyme production’) was confirmed. In relation to the taxonomic revision of the Lactobacillus genus, previously designated Lactobacillus species will be reassigned to the new species and both the old and new names will be retained in the QPS list. info:eu-repo/semantics/publishedVersion

The aim of the Extensive Literature Search (ELS) carried out in response to the terms of reference set out in the EFSA mandate on the Qualified Presumption of safety (QPS), i.e.review of the recommendations for the QPS list and specific qualifications,was to identify any publicly available studies reporting on safety concerns for humans, animals or the environment caused by organisms that have QPS status, since the publication of the previous QPS review in 2016 (i.e. publications from June 2016 to June 2019). The details on the search strategy, search keys andapproach are presented here.

Protocol for Extensive literature search (ELS), relevance screening and article evaluation for the maintenance and update of list of QPS-recommended biological agents intentionally added to food an feed An ELS of studies related to safety concerns for humans, animals, plants and/or the environment of microorganisms recommended for the Qualified Presumption of Safety (QPS) 2019 list will be performed. The process will be performed according to the following main steps:  ELS for potentially relevant citations;  Relevance screening to select the citations identified by the literature search, based on titles and abstract and then full text;  Evaluation of articles according to pre-specified categories of possible safety concerns;  Discussion between experts to come to collective expert evaluation of the outcome, reflected in the QPS Opinion and Panel Statements. Considering the purpose of the QPS approach, a broad search will be performed. The review questions will be broken down into key elements using the PECO conceptual model:  Population of interest (P)  Exposure of interest (E)  Comparator (C)  Outcomes of interest (O).

The qualified presumption of safety (QPS) was developed to provide a safety pre‐assessment within EFSA for microorganisms. Strains belonging to QPS taxonomic units (TUs) still require an assessment based on a specific data package, but QPS status facilitates fast track evaluation. QPS TUs are unambiguously defined biological agents assessed for the body of knowledge, their safety and their end use. Safety concerns are, where possible, to be confirmed at strain or product level, and reflected as ‘qualifications’. Qualifications need to be evaluated at strain level by the respective EFSA units. The lowest QPS TU is the species level for bacteria, yeasts and protists/algae, and the family for viruses. The QPS concept is also applicable to genetically modified microorganisms used for production purposes if the recipient strain qualifies for the QPS status, and if the genetic modification does not indicate a concern. Based on the actual body of knowledge and/or an ambiguous taxonomic position, the following TUs were excluded from the QPS assessment: filamentous fungi, oomycetes, streptomycetes, Enterococcus faecium, Escherichia coli and bacteriophages. The list of QPS‐recommended biological agents was reviewed and updated in the current opinion and therefore now becomes the valid list. For this update, reports on the safety of previously assessed microorganisms, including bacteria, yeasts and viruses (the latter only when used for plant protection purposes) were reviewed, following an Extensive Literature Search strategy. All TUs previously recommended for 2016 QPS list had their status reconfirmed as well as their qualifications. The TUs related to the new notifications received since the 2016 QPS opinion was periodically evaluated for QPS status in the Statements of the BIOHAZ Panel, and the QPS list was also periodically updated. In total, 14 new TUs received a QPS status between 2017 and 2019: three yeasts, eight bacteria and three algae/protists. info:eu-repo/semantics/publishedVersion

[SPA] Listeria monocytogenes es actualmente una de las principales preocupaciones de la industria alimentaria. Aunque el número de casos reportados en la Unión Europea es relativamente, tiene una gran gravedad, con unas tasas de hospitalización y mortandad del 97% y del 16,7%, respectivamente. Debido a la ubicuidad de este microorganismo y su capacidad de crecer en numerosas matrices alimentarias, las empresas agroalimentarias deben aplicar tratamientos que inactiven las células de L. monocytogenes. En este trabajo, se estudió la cinética de inactivación de L. monocytogenes aislada de productos marinos sometida a un tratamiento combinado de PEAV con un aceite esencial de orégano. Los resultados demuestran esta sinergia, ya que se consiguió una mayor inactivación microbiana con un campo de 20 kV/cm, 1 Hz de frecuencia, 150 pulsos y una concentración de orégano de 1/2 MIC, superior a la obtenida en las muestras control. Llegando a la conclusión de que los PEAV impulsan el efecto del orégano sobre la membrana de la bacteria. [ENG] Nowadays Listeria monocytogenes is one of the main concerns of the food industry. The number of cases reported in the European Union is relatively low it is very serious, with rates of hospitalization and mortality of 97% and 16.7%, respectively. Due to the ubiquity of this organism and its capacity to grow in many food matrices, agri-food companies must apply treatments that inactivate the cells of L. monocytogenes. In this work, it was studied the kinetics of inactivation of L. monocytogenes isolated from marine products subjected to a combined treatment of PEF with an essential oil of oregano. The results show this synergy, since it got a greater inactivation microbial with a field of 20 KV/cm, 1 Hz frequency, 150 pulses and an oregano concentration of 1/2 MIC, higher than that obtained in control samples. Concluding that the PEF promote the effect of oregano on the bacterial cell membrane. Investigación apoyada por el MICINN (es) y FEDER a través de los proyectos AGL2017-86840-C2-1-R y AGL2016-82014-REDT.

[SPA] El incremento de enfermedades no transmisibles se atribuye principalmente a una mala alimentación. Un aumento en la concientización por parte de los consumidores ha aumentado la demanda de alimentos más saludables y convenientes. Este trabajo propone estudiar el efecto de tecnologías de conservación y procesado en parámetros de calidad nutricional de floretes de brócoli listos para consumir. El envasado en atmósfera modificada (MAP) es una tecnología ampliamente utilizada para la preservación de productos hortofrutícolas frescos y listos para consumir. Se propone estudiar el efecto de distintos parámetros de esta tecnología sobre el perfil y evolución de componentes de interés nutricional de floretes de brócoli listos para el consumo. Así como la degradación de estos componentes durante el almacenamiento del producto y realizar seguimiento de otros parámetros de calidad durante su vida útil. Otro aspecto importante son los métodos de preparación del brócoli previo a su consumo, los cuales inciden en la calidad nutricional. Por lo tanto, el estudio se complementará con una evaluación de los efectos de distintos métodos de cocinado en la conservación de los compuestos de interés nutricional. [ENG] The increase of noncommunicable diseases is mainly attributed to poor diet. Consumers are being more awareness about it, demanding healthier and more convenient foods. In this context, this work proposes to study the effect of preservation and processing technologies on parameters of nutritional quality of ready-to-eat broccoli florets. Modified atmosphere packaging (MAP) is a technology widely used to preserve fresh and ready-to-eat horticultural products. It is proposed to study the effect of different MAP parameters on the profile and evolution of nutritional compounds of ready-to-eat broccoli florets during storage. Additionally, other quality parameters and shelf life of the product will be evaluated. On the other hand, cooking processes previously applied to broccoli consumption affect their nutritional value. In this study an evaluation of the effect of different cooking methods on the conservation of nutritional compounds of broccoli florets will be carried out. Agencia Nacional de Investigación e Innovación (ANII) por la beca doctoral otorgada a Erika Paulsen en el marco del programa EMHE, proyecto POS_EMHE_2018_1_1007740. A la ETSIA

[SPA] El incremento de enfermedades no transmisibles se atribuye principalmente a una mala alimentación. Un aumento en la concientización por parte de los consumidores ha aumentado la demanda de alimentos más saludables y convenientes. Este trabajo propone estudiar el efecto de tecnologías de conservación y procesado en parámetros de calidad nutricional de floretes de brócoli listos para consumir. El envasado en atmósfera modificada (MAP) es una tecnología ampliamente utilizada para la preservación de productos hortofrutícolas frescos y listos para consumir. Se propone estudiar el efecto de distintos parámetros de esta tecnología sobre el perfil y evolución de componentes de interés nutricional de floretes de brócoli listos para el consumo. Así como la degradación de estos componentes durante el almacenamiento del producto y realizar seguimiento de otros parámetros de calidad durante su vida útil. Otro aspecto importante son los métodos de preparación del brócoli previo a su consumo, los cuales inciden en la calidad nutricional. Por lo tanto, el estudio se complementará con una evaluación de los efectos de distintos métodos de cocinado en la conservación de los compuestos de interés nutricional. [ENG] The increase of noncommunicable diseases is mainly attributed to poor diet. Consumers are being more awareness about it, demanding healthier and more convenient foods. In this context, this work proposes to study the effect of preservation and processing technologies on parameters of nutritional quality of ready-to-eat broccoli florets. Modified atmosphere packaging (MAP) is a technology widely used to preserve fresh and ready-to-eat horticultural products. It is proposed to study the effect of different MAP parameters on the profile and evolution of nutritional compounds of ready-to-eat broccoli florets during storage. Additionally, other quality parameters and shelf life of the product will be evaluated. On the other hand, cooking processes previously applied to broccoli consumption affect their nutritional value. In this study an evaluation of the effect of different cooking methods on the conservation of nutritional compounds of broccoli florets will be carried out. Agencia Nacional de Investigación e Innovación (ANII) por la beca doctoral otorgada a Erika Paulsen en el marco del programa EMHE, proyecto POS_EMHE_2018_1_1007740. A la ETSIA

The qualified presumption of safety (QPS) procedure was developed to provide a harmonised generic pre‐evaluation to support safety risk assessments of biological agents performed by EFSA's Scientific Panels. The taxonomic identity, body of knowledge, safety concerns and antimicrobial resistance were assessed. Safety concerns identified for a taxonomic unit are, where possible and reasonable in number, reflected by ‘qualifications’ which should be assessed at the strain level by the EFSA's Scientific Panels. During the current assessment, no new information was found that would change the previously recommended QPS taxonomic units and their qualifications. Between April and September 2018, the QPS notification list was updated with 48 microorganisms from applications for market authorisation. Of these, 30 biological agents already had QPS status, 15 were excluded from the QPS exercise by the previous QPS mandate (five filamentous fungi) or from further evaluations within the current mandate (two notifications of Enterococcus faecium, one of Streptomyces spp. and seven of Escherichia coli). One taxonomic unit was (re)evaluated: Pseudomonas fluorescens had been previously evaluated in 2016, and was now re‐evaluated within this mandate. The revision of the literature supports the previously identified safety concerns (e.g. production of biocompounds with antimicrobial activity and virulence features), preventing the inclusion of P. fluorescens in the QPS list. Mycobacterium setense and Komagataeibacter sucrofermentans were evaluated for the first time. M. setense cannot be considered for the QPS assessment because there are significant safety concerns. K. sucrofermentans (Acetobacter xylinus subsp. sucrofermentans) can be proposed for the QPS list but only for production purposes. The QPS status of Corynebacterium glutamicum is confirmed with the qualification extended to other production purposes. info:eu-repo/semantics/publishedVersion

[SPA] Debido a la evolución de la industria agroalimentaria y a los grandes avances de ésta, la seguridad alimentaria se considera como una de las principales prioridades. La necesidad de garantizar seguridad y preservar los atributos de calidad (nutricionales y sensoriales) han derivado en la necesidad de contar con herramientas cada vez más sofisticadas para producir alimentos de manera eficiente y en elevadas cantidades. Ello supone un reto para garantizar la estabilidad microbiológica manteniendo estándares muy elevados de calidad. El objetivo de este trabajo ha sido a través del uso de la Reacción en Cadena de la Polimerasa descartar la presencia de microorganismos patógenos como es el caso de Bacillus Cereus. [ENG] Due to the evolution of the agri-food industry and its great advances, food safety is considered one of its main priorities. The need to ensure safety and preserve quality attributes (nutritional and sensory) have led to the need for increasingly sophisticated tools to produce food efficiently and in high quantities. This is a challenge to ensure microbiological stability by maintaining very standards of quality. The objective of this work has been through the use of the Polymerase Chain Reaction to rule out the presence of pathogenic microorganisms such as Bacillus Cereus. Agradecimientos al departamento de Ingeniería de los Alimentos y del Equipamiento Agrícola por toda la ayuda prestada.

[SPA] Debido a la evolución de la industria agroalimentaria y a los grandes avances de ésta, la seguridad alimentaria se considera como una de las principales prioridades. La necesidad de garantizar seguridad y preservar los atributos de calidad (nutricionales y sensoriales) han derivado en la necesidad de contar con herramientas cada vez más sofisticadas para producir alimentos de manera eficiente y en elevadas cantidades. Ello supone un reto para garantizar la estabilidad microbiológica manteniendo estándares muy elevados de calidad. El objetivo de este trabajo ha sido a través del uso de la Reacción en Cadena de la Polimerasa descartar la presencia de microorganismos patógenos como es el caso de Bacillus Cereus. [ENG] Due to the evolution of the agri-food industry and its great advances, food safety is considered one of its main priorities. The need to ensure safety and preserve quality attributes (nutritional and sensory) have led to the need for increasingly sophisticated tools to produce food efficiently and in high quantities. This is a challenge to ensure microbiological stability by maintaining very standards of quality. The objective of this work has been through the use of the Polymerase Chain Reaction to rule out the presence of pathogenic microorganisms such as Bacillus Cereus. Agradecimientos al departamento de Ingeniería de los Alimentos y del Equipamiento Agrícola por toda la ayuda prestada.

The qualified presumption of safety (QPS) was developed to provide a harmonised generic pre‐evaluation procedure to support safety risk assessments of biological agents performed by EFSA's Scientific Panels. The identity, body of knowledge, safety concerns and antimicrobial resistance of valid taxonomic units were assessed. Safety concerns identified for a taxonomic unit are, where possible and reasonable in number, reflected by ‘qualifications’ which should be assessed at the strain level by the EFSA's Scientific Panels. During the current assessment, no new information was found that would change the previously recommended QPS taxonomic units and their qualifications. The Panel clarified that the qualification ‘for production purpose only’ implies the absence of viable cells of the production organism in the final product and can also be applied for food and feed products based on microbial biomass. Between September 2017 and March 2018, the QPS notification list was updated with 46 microorganisms from applications for market authorisation. From these, 28 biological agents already had QPS status, 15 were excluded of the QPS exercise from the previous QPS mandate (10 filamentous fungi and one bacteriophage) or from further evaluations within the current mandate (two notifications of Streptomyces spp. and one of Escherichia coli), and one was excluded where confirmatory data for the risk assessment of a plant protection product (PPP) was requested (Pseudomonas sp.). Three taxonomic units were (re)evaluated: Paracoccus carotinifaciens and Paenibacillus lentus had been previously evaluated in 2008 and 2014, respectively, and were now re‐evaluated within this mandate, and Yarrowia lipolytica, which was evaluated for the first time. P. carotinifaciens and P. lentus cannot be granted QPS status due to lack of scientific knowledge. Y. lipolytica is recommended for QPS status, but only for production purpose.

[SPA] Se ha evaluado la inactivación de Listeria monocytogenes en leche desnatada y medio TSB (Tryptic Soy Broth) con pH cercano al neutro y tratamientos isotérmicos a 55 y 57.5°C. La leche se trató térmicamente a 95ºC durante 3 min y posteriormente fue inoculada. El sustrato (leche y TSB), no ejercen un efecto importante sobre los parámetros de inactivación térmica de Listeria monocytogenes. [ENG] The inactivation of Listeria monocytogenes in skimmed milk and TSB medium (Tryptic Soy Broth) with close to neutral pH and isothermal treatment at 55 and 57.5°C has been evaluated. Milk was thermally treated during 3 min at 95ºC and subsequently inoculated. The substrate (milk and TSB), do not exert an important effect on the parameters of thermal inactivation of Listeria monocytogenes. Se agradece la financiación al Ministerio de Economía y Competitividad MINECO (Proyectos AGL2013-48830-C2-1-R y AGL2013-48993-C2-1-R) y a los fondos FEDER. G. González agradece al gobierno de Panamá la beca para realizar el doctorado en la UPCT.

Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering 'product information and customer awareness'. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop. (C) 2017 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.

EFSA was requested to assess the safety of a broad range of biological agents in the context of notifications for market authorisation as sources of food and feed additives, enzymes and plant protection products. The qualified presumption of safety (QPS) assessment was developed to provide a harmonised generic pre‐assessment to support safety risk assessments performed by EFSA's Scientific Panels. The safety of unambiguously defined biological agents (at the highest taxonomic unit appropriate for the purpose for which an application is intended) and the completeness of the body of knowledge were assessed. Safety concerns identified for a taxonomic unit are, where possible and reasonable in number, reflected as ‘qualifications’ in connection with a recommendation for a QPS status. A total of 57 biological agents were notified to EFSA between the end of April 2016 and the beginning of September 2016. From these, 34 biological agents already had a QPS status and did not require further evaluation, and 10 were not included in the evaluation as they are filamentous fungi or enterococci, biological groups which have been excluded from QPS evaluation since 2014. Three notifications for Streptomyces violaceoruber, one for Streptomyces albus, one for Bacillus circulans and four for Escherichia coli were not evaluated for QPS status because these species were recently assessed and considered not suitable for QPS status. Therefore, only four notifications related to three taxonomic units were evaluated for QPS status. Of these, Arthrobacter ramosus and Pseudomonas fluorescens are not recommended for the QPS list. Bacillus smithii is recommended for the QPS status., This publication is linked to the following EFSA Journal article: http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2017.4664/full, http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2017.e15031/full

[SPA] En este trabajo se ha evaluado el crecimiento de Listeria monocytogenes en un smoothie morado a base de fruta y hortalizas frescas durante una simulación de la vida comercial a 5 °C y 28°C. Tras la preparación del smoothie, éste se procesó térmicamente a 95 °C durante 3 min y posteriormente fue inoculado. Se observó un comportamiento muy dinámico de la listeria durante la conservación a 28°C, alcanzando la fase de muerte tras 10 días para todas las concentraciones ensayadas. No se registró muerte ni crecimiento de la listeria a 5°C. [ENG] The growth of Listeria monocytogenes in a purple smoothie made of fresh fruit and vegetables during storage at 5 and 28°C has been evaluated. After smoothie elaboration, it was thermally treated during 3 min at 95 °C and subsequently inoculated. A very dynamic behavior of listeria at 28°C was found, reaching the death stage after 10 days in all concentrations assayed. There was no death nor growth of listeria at 5°C. Se agradece la financiación al Ministerio de Economía y Competitividad MINECO (Proyectos AGL2013-48830-C2-1-R y AGL2013-48993-C2-1-R) y a los fondos FEDER. G. González agradece al gobierno de Panamá la beca para realizar el doctorado en la UPCT.

Sixty bovine spongiform encephalopathy (BSE) cases of Classical or unknown type (BARB‐60 cases) were born after the date of entry into force of the EU total feed ban on 1 January 2001. The European Commission has requested EFSA to provide a scientific opinion on the most likely origin(s) of these BARB‐60 cases; whether feeding with material contaminated with the BSE agent can be excluded as the origin of any of these cases and, if so, whether there is enough scientific evidence to conclude that such cases had a spontaneous origin. The source of infection cannot be ascertained at the individual level for any BSE case, including these BARB‐60 cases, so uncertainty remains high about the origin of disease in each of these animals, but when compared with other biologically plausible sources of infection (maternal, environmental, genetic, iatrogenic), feed‐borne exposure is the most likely. This exposure was apparently excluded for only one of these BARB‐60 cases. However, there is considerable uncertainty associated with the data collected through the field investigation of these cases, due to a time span of several years between the potential exposure of the animal and the confirmation of disease, recall difficulty, and the general paucity of documented objective evidence available in the farms at the time of the investigation. Thus, feeding with material contaminated with the BSE agent cannot be excluded as the origin of any of the BARB‐60 cases, nor is it possible to definitively attribute feed as the cause of any of the BARB‐60 cases. A case of disease is classified as spontaneous by a process of elimination, excluding all other definable possibilities; with regard to the BARB‐60 cases, it is not possible to conclude that any of them had a spontaneous origin.

The Bacillus cereus group, also known as B. cereus sensu lato, is a subdivision of the Bacillus genus that consists of eight formally recognised species: B. cereus sensu stricto, B. anthracis, B. thuringiensis, B. weihenstephanensis, B. mycoides, B. pseudomycoides, B. cytotoxicus and B. toyonensis. The current taxonomy of the B. cereus group and the status of separate species mainly rely on phenotypic characteristics. Bacillus thuringiensis strains display a similar repertoire of the potential virulence genes on the chromosome as B. cereus sensu stricto strains and it has been shown that these genes can also be actively expressed in B. thuringiensis strains. Bacillus cereus and B. thuringiensis strains are usually not discriminated in clinical diagnostics or food microbiology. Thus, the actual contribution of the two species to gastrointestinal and non‐gastrointestinal diseases is currently unknown. Most cases of food‐borne outbreaks caused by the B. cereus group have been associated with concentrations above 105 CFU/g. However, cases of both emetic and diarrhoeal illness have been reported involving lower levels of B. cereus. The levels of B. cereus that can be considered as a risk for consumers are also valid for B. thuringiensis. There is no evidence that B. thuringiensis has the genetic determinants for the emetic toxin cereulide. The Panel has recommended the application of whole genome sequencing to provide unambiguous identification of strains used as biopesticides and the detailed characterisation of outbreak strains allowing discrimination of B. thuringiensis from B. cereus. Data gaps include: dose–response and behavioural characteristics of B. cereus group strains and specifically of B. thuringiensis. Field studies after application of B. thuringiensis biopesticides are needed to enable the establishment of pre‐harvest intervals.

On 22 January 2015, Croatia submitted to the European Commission (EC) a request to revise its bovine spongiform encephalopathy (BSE) monitoring programme. The EC requested the European Food Safety Authority (EFSA) to provide scientific and technical assistance on an assessment of the capacity of the proposed revised monitoring programme in Croatia to allow the detection of BSE, both classical and atypical strains, with a design prevalence of at least one case per 100,000 animals in the adult cattle population of the EU26 group (EU25 and Croatia). Under this revision Croatia would stop testing all healthy slaughtered cattle and would test all ‘at risk’ cattle of active surveillance above 36 months of age. The EC resolved that the EU26 should be considered as a unique epidemiological unit for this assessment. Data related to the EU26 were updated to run the Cattle Transmissible Spongiform Encephalopathies Monitoring Model (C‐TSEMM), previously applied to similar assessments. This model allows the estimation of the design prevalence of the same surveillance regime applied by a group of countries. Using data up to 2014, the current EU25 surveillance regime would allow the detection of BSE in the EU25 with a design prevalence of at least 1 per 3,769,555 of the cattle adult population, lower (i.e. more sensitive) than the minimum requirement of 1 case per 100,000. The addition of Croatia to the EU25 epidemiological unit (EU26) assuming the current EU25 surveillance regime resulted in an ability in EU26 to detect BSE with a design prevalence of at least 1 per 3,789,838 of the adult cattle population. It is recommended: [1] to run the C‐TSEMM model on an annual basis with updated data; [2] to monitor MS data in order to evaluate the surveillance coverage and [3] to identify any shortcomings affecting the overall sensitivity of the surveillance system.

[SPA] Para aumentar la ingesta de frutas y hortalizas la industria ofrece nuevos elaborados naturales a base de batidos o purés de frutas y hortalizas en base a la demanda del consumidor. En la mayoría de los casos, las mezclas de frutas y hortalizas son seleccionadas en base a color, sabor, textura bebible y, especialmente, a garantizar la alta concentración de nutrientes con contenido de baja energía. Las hortalizas tienen características nutricionales muy saludables fundamentalmente por los compuestos antioxidantes. Sin embargo, poseen la desventaja de que tras su procesado, las reacciones metabólicas degradativos se aceleran, ocasionando su rápido deterioro. En este trabajo se evaluará la composición idónea de un batido o ‘smoothy’ morado a base de hortalizas frescas mediante un análisis sensorial. Posteriormente se determinará la evolución de la calidad microbiológica alterante sin procesado térmico durante la conservación a 7, 25 y 37°C alcanzando una vida comercial refrigerada de más de dos semanas. [ENG] To increase the intake of fruit and vegetables, the industry offers new natural elaborates based on smoothies or puree according to consumer demand. In most cases, mixed fruit and vegetables are selected in the basis of color, flavor and texture especially to ensure the high concentration of nutrients with low energy content. Vegetables has healthy nutritional compounds mainly by antioxidants. However, they have the disadvantage that after processing, the metabolic degradative reactions are accelerated, causing quick deterioration of such quality attributes. In this work, an optimum composition of a natural purple fresh vegetables smoothy according to sensory analysis is evaluated. The epiphytic microbial load changes during 7, 25 and 37 ° C is also assayed determined reaching more than 2 weeks of shelf life under refrigerated conditions. In this work the microbiological analysis will be evaluated for zero time and different temperatures of conservation (7, 25, and 37 ° C) in vegetable purple smoothies. Firstly, the proper composition of purple smoothie of fresh vegetables was determined by sensory and rheological analysis. Se agradece la financiación al Ministerio de Economía y Competitividad MINECO (Proyectos AGL2013-48830-C2-1-R y AGL2013-48993-C2-1-R) y a los fondos FEDER. G. González agradece al gobierno de Panamá la beca para realizar el doctorado en la UPCT.

[ESP] Los requerimientos actuales de calidad y seguridad microbiana en los alimentos sólo pueden ser satisfechos a través de una descripción detallada del comportamiento de los microorganismos patógenos durante el ciclo de vida del producto. La microbiología predictiva es clave en este aspecto, ya que describe por medio de modelos matemáticos la evolución de la población microbiana bajo diferentes condiciones ambientales. En esta contribución se presentan los modelos matemáticos más utilizados actualmente para la descripción de crecimiento microbiano. [ENG] Current standards on food quality and microbial safety can only be fulfilled through a detailed description of the behaviour of the pathogen microorganism during the life cycle of the product. Predictive microbiology serves a key role in this aspect. This science describes through mathematical models the evolution of a microbial population under different environmental conditions. This contribution presents the mathematical models most commonly used for the description of microbial growth. Escuela Técnica Superior de Ingeniería de Telecomunicación (ETSIT), Escuela Técnica Superior de Ingeniería Agronómica (ETSIA), Escuela Técnica Superior de Ingeniería Industrial (ETSII), Escuela Técnica Superior de Arquitectura y Edificación (ETSAE), Escuela Técnica Superior de Ingeniería de Caminos, Canales y Puertos y de Ingeniería de Minas (ETSICCPIM), Facultad de Ciencias de la Empresa (FCCE), Parque Tecnológico de Fuente Álamo (PTFA), Vicerrectorado de Estudiantes y Extensión de la UPCT, Vicerrectorado de Investigación e Innovación de la UPCT, y Vicerrectorado de Internacionalización y Cooperación al Desarrollo de la UPCT.

Uno de los principales protagonistas de interés en la industria alimentaria es Listeria Monocytogenes causante de la listeriosis, la cual presenta una alta incidencia en humanos, debido a que se encuentra asociada al consumo de alimentos contaminados con el microorganismo, debido a su presencia en gran cantidad de productos. El objetivo de esta investigación fue evaluar el efecto de los tratamientos isotérmicos, para el control de L. Monocytogenes. Para poder determinar el efecto de estos tratamientos, se aplicaron tratamientos isotérmicos a 55º C y 60ª C, sobre la cepa L. monocytogenes CETC 4032. Después de cada tratamiento, se recuperó el microorganismo en un medio no selectivo y en uno selectivo, obteniéndose una mayor reducción en la población en el medio de recuperación con un factor de inhibición. Asociación de Jóvenes Investigadores de Cartagena, (AJICT). Universidad Politécnica de Cartagena. Escuela Técnica Superior de Ingeniería Industrial UPCT, (ETSII). Escuela Técnica Superior de Ingeniería Agronómica, (ETSIA), Escuela Técnica Superior de Ingeniería de Telecomunicación (ETSIT). Cátedra Bancaja Jóvenes Emprendedores. Hero. Parque Tecnológico de Fuente Álamo. Grupo Aquiline.

[SPA] Existe un limitado número de estudios sobre la actividad antilisteriana de hierbas y especias en medio de cultivo y aún menos en alimentos. Las propiedades antimicrobianas de extractos de orégano, romero y laurel, obtenidos mediante Extracción por Fluidos Supercríticos (EFS), han sido estudiadas frente a Listeria monocytogenes CECT 4032 en un sistema modelo alimentario preparado a partir de jugo de brócoli, a 30 y 8 ºC. En general, los extractos obtenidos en el segundo separador (fracción 2) mostraron mayor actividad que los obtenidos en el primer separador (fracción 1). La fracción 2 de los extractos de laurel y orégano produjo reducciones de aproximadamente 3 unidades logarítmicas en la población del patógeno. En la presente investigación, las dos fracciones de romero provocaron un efecto bactericida tanto a 30 como a 8 ºC tras 20 horas y 25 días de incubación, respectivamente. Los datos aquí presentados sugieren que alguno de los extractos obtenidos por EFS podría ser potencialmente útil en el control de la calidad microbiológica de vegetales frescos. [ENG] There are limited reports on antilisterial effect of spices and herbs in culture media and fewer still in foods. Antimicrobial properties of oregano, rosemary and laurel extracts obtained by Supercritical Fluid Extraction (SFE) are studied against Listeria monocytogenes CECT 4032 in broccoli juice, chosen to represent a model food system, at 30 and 8ºC. In general, the extracts collected in the second separator (fraction 2) showed a higher activity than those obtained in the first separator (fraction 1). The fraction 2 of laurel and oregano shown reductions of approximately 3 logarithmic units. In the present investigation, both rosemary fractions have shown bactericidal effect against the target microorganism, at 30 and 8ºC after 20 h and 25 days of incubation, respectively. The data presented here suggest that the some of the extracts obtained by SFE could be potentially useful in the effective control of microbiological quality of fresh vegetables. Este trabajo ha sido posible gracias a la financiación recibida por el Ministerio de Educación y cultura, proyecto AGL2002-04059-C02-02, así como a la beca concedida por la Fundación CajaMurcia.

Número de publicación: 2 231 030. Número de solicitud: 200302529 Termorresistómetro para la medida de la resistencia al calor de microorganismos en condiciones controladas de temperatura, capaz de simular condiciones de tratamiento isotérmico y no isotermo. El nuevo Termorresistómetro incorpora un serpentín de refrigeración (6) y realiza el control de la temperatura con un PID a través de un autómata (11) programable y monitorización con un sistema Scada. Todo ello nos permite, además de realizar tratamientos térmicos a temperatura constante, simular rampas de calentamiento y de enfriamiento complejas y tratamientos térmicos completos, tanto discontinuos como continuos y registrar la evolución de la temperatura alcanzada. Universidad Politécnica de Cartagena

Número de publicación: 2 231 030 Número de solicitud: 200302529 El nuevo Termorresistómetro incorpora un serpentín de refrigeración (6) y realiza el control de la temperatura con un PID a través de un autómata (11) programable y monitorización con un sistema Scada. Todo ello nos permite, además de realizar tratamientos térmicos a temperatura constante, simular rampas de calentamiento y de enfriamiento complejas y tratamientos térmicos completos, tanto discontinuos como continuos y registrar la evolución de la temperatura alcanzada. Universidad Politécnica de Cartagena

Tesis-Universidad de Murcia., Consulte la tesis en: BCA. GENERAL. ARCHIVO UNIVERSITARIO. T.M.-1606., Consulte la tesis en: BCA. GENERAL. Fac. Veterinaria. Sala de estudio. Tesis-V 98.

Tesis-Universidad de Murcia., Consulte la tesis en: BCA. GENERAL. ARCHIVO UNIVERSITARIO. T.M.-1070., Consulte la tesis en: BCA. GENERAL. Fac. Veterinaria. Sala de estudio. Tesis-V 64.

[SPA] La evaluación de riesgos microbianos es crucial para proteger la salud pública, así como para que la cadena de suministro de alimentos sea eficiente. La evaluación debe considerar varias fuentes variabilidad en la respuesta microbiana, tales como la adaptación al estrés y las heterogeneidades genéticas, ya que éstas pueden afectar la supervivencia, el crecimiento y la virulencia de los patógenos alimentarios influyendo a su capacidad para causar enfermedades en humanos o alteraciones en los alimentarios. Actualmente existen grandes lagunas de conocimiento en cuanto a la variabilidad de la respuesta microbiana, por lo que su elucidación es esencial para una estimación precisa del riesgo, así como para el desarrollo de medidas de control eficaces. En base a esto, esta tesis de doctorado tiene como objetivo evaluar y comparar la importancia de la adaptación al estrés y las heterogeneidades genéticas en los microorganismos para la supervivencia de las bacterias a los tratamientos térmicos. En el Capítulo I se estudia la inactivación térmica de dos cepas de Salmonella (Salmonela Enteritidis CECT4300 y Senftenberg CECT4565) tanto en condiciones isotérmicas como dinámicas. Para los tratamientos isotérmicos, se encontró que S. Senftenberg era mucho más resistente que S. Enteritidis (por un factor de aproximadamente 10). También observamos diferencias cualitativas: las curvas de supervivencia isotermas de la cepa de S. Senftenberg fueron de tipo Weibull, mientras que el modelo Bigelow (lineal) fue capaz de describir la respuesta de S. Enteritidis. Así mismo, los modelos basados en experimentos isotérmicos fueron capaces de describir la inactivación dinámica de S. Senftenberg, mientras que S. Enteritidis necesitó de un modelo dinámico que consideraba la aclimatación del estrés. El estudio destaca que, además de la variabilidad cuantitativa, la inactividad microbiana también tiene una componente cualitativa. Esto enfatiza la importancia de considerar diferentes hipótesis de modelo para las condiciones isotérmicas y dinámicas. El Capítulo II va más allá en la inactivación térmica de Salmonella spp. centrándose en la importancia de la variabilidad fenotípica en la evaluación del riesgo microbiano. Esta fuente de variabilidad incluye las diferencias en el estado fisiológico de diferentes células de las mismas especies bacterianas debido a una exposición previa a diferentes entornos. Se estudió tanto el impacto de las condiciones de pre-cultivo subóptimas en la resistencia térmica de las mismas dos cepas de Salmonella como el efecto de un choque ácido. Los resultados muestran que la variabilidad fenotípica también es dependiente de la cepa. Para la cepa de Salmonella altamente resistente (S. Senftenberg), se observó una reducción de la resistencia térmica con respecto a las condiciones óptimas de incubación. Por otro lado, las condiciones de incubación subóptimas tuvieron el efecto opuesto en la cepa de referencia (S. Enteritidis), aumentando su resistencia térmica a través de la inducción de mecanismos de resistencia cruzada. En base a estos resultados, el estudio sugiere que la variabilidad fenotípica debería ser un aspecto central en la microbiología predictiva y la evaluación de riesgos, e ilustra un ejemplo hipotético de incorporación de esta fuente de variabilidad en el análisis de riesgos vinculando las condiciones pre-cultivo al origen de la contaminación bacteriana. El Capítulo III utiliza un organismo modelo (Bacillus subtilis) para profundizar en el estudio de las diferencias entre la inactivación bacteriana bajo condiciones isotermas y dinámicas. Con el objetivo de relacionar la respuesta microbiana observada a nivel poblacional con información a nivel molecular, se realizaron experimentos utilizando tanto una cepa silvestre como un mutante “sigB null”. Se observaron curvas de supervivencia con una curvatura hacia arriba, que a menudo se atribuye a la heterogeneidad en la resistencia térmica (hipótesis vitalística). Sin embargo, las curvas de inactivación tras la aplicación de un pretratamiento fueron log-lineales, indicando la adaptación dinámica al estrés durante el tratamiento isotérmico como una posible explicación de la curvatura observada. Esta interpretación de los resultados permite definir, en base a resultados isotermos, límites para la adaptación microbiana que se pueda desarrollar durante un tratamiento dinámico. Por lo tanto, este estudio proporciona una interpretación alternativa de las curvas de supervivencia bajo condiciones isotermas que podría llegar a mejorar nuestra capacidad de predecir la respuesta microbiana durante los tratamientos de pasteurización. [ENG] Microbial risk assessment is crucial for protecting public health and the food supply chain. Sources of variability in microorganisms, such as stress adaptation and genetic heterogeneities, can affect the survival, growth and virulence of microorganisms, and their ability to cause disease or food spoilage. There are currently large knowledge gaps regarding variability of the microbial response, and understanding it is essential for accurately estimating potential risks and to develop effective control measures. In light of this, this PhD thesis aims to compare and evaluate the importance of stress adaptation and genetic heterogeneities in microorganisms for the survival of bacteria to thermal treatments. Chapter I discusses the thermal inactivation of two Salmonella strains (Salmonella Enteritidis CECT4300 and Salmonella Senftenberg CECT4565) under both isothermal and dynamic conditions. For isothermal treatments, S. Senftenberg was found to be much more resistant than S. Enteritidis (by approximately a factor of 10). We also observed qualitative differences, with the inactivation models used to describe the response of S. Senftenberg were weibullian, while the Bigelow model was successful in describing the isothermal response of S. Enteritidis. Models based on isothermal experiments were able to describe dynamic inactivation of S. Senftenberg, while S. Enteritidis required a dynamic model that considered stress acclimation. The study highlights that, besides quantitative, variability in microbial inactivation is also qualitative. This underlies importance of considering different model hypotheses for both isothermal and dynamic conditions. Chapter II goes further in the thermal inactivation of Salmonella spp. focusing on the importance of phenotypic variability in microbial risk assessment, which refers to the physiological differences of cells of the same bacterial species due to prior exposure to different environments. The impact of sub-optimal pre-culture conditions or the application of an acid shock on the thermal resistance of the same two Salmonella strains was studied, founding that phenotypic variability is also strain-dependent. For the highly resistant strain (S. Senftenberg), the conditions tested resulted in a reduction of thermal resistance with respect to optimal incubation conditions. On the other hand, sub-optimal incubation conditions had the opposite effect on the reference strain (S. Enteritidis), increasing its thermal resistance through the induction of cross-resistance mechanisms. The study suggests that phenotypic variability should be a main focus in predictive microbiology and risk assessment, and illustrates a hypothetical example of how this could be achieved in practice by linking pre-incubation conditions to the origin of bacterial contamination. Chapter III uses a common model organism (Bacillus subtilis) to further study the differences between isothermal and dynamic bacterial inactivation. To link differences in the response to molecular mechanisms, experiments were made using both a wild type strain and a marker-free sigB null mutant. Survivor curves with an upward curvature were observed, which is often attributed to heterogeneity in thermal resistance (vitalistic hypothesis). However, a pretreatment resulted in log-linear survivor curves, indicating dynamic stress adaptation during the isothermal treatment as a possible explanation for the upward curvature. Based on this hypothesis, bounds were defined based on isothermal experiments to account for acclimation under dynamic conditions. The study provides an alternative interpretation for survivor curves, which can improve predictions of microbial response during pasteurization treatments. Escuela Internacional de Doctorado de la Universidad Politécnica de Cartagena Universidad Politécnica de Cartagena Programa de Doctorado en Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario

[SPA] Esta tesis doctoral se presenta bajo la modalidad de compendio de publicaciones. Existe un interés creciente en la modelización matemática para afrontar los problemas cada vez más complejos a los que se enfrentan las industrias alimentarias con el objetivo de asegurar tanto la calidad como la seguridad de los alimentos. Si bien la cantidad de datos disponibles ha experimentado un aumento extraordinario en las últimas décadas, su complejidad no permite, en muchas ocasiones, el uso de herramientas convencionales de análisis. Por ello, es esencial el desarrollo de una nueva generación de herramientas matemáticas que puedan implementarse en el ámbito de los procesos alimentarios de forma eficiente, cuyos resultados sean accesibles a los responsables de la toma de decisiones para poder avanzar hacia la producción de alimentos de mayor calidad y más seguros. En esta tesis doctoral se desarrollan herramientas de modelización aplicadas a la seguridad alimentaria desde el punto de vista microbiológico y toxicológico. Se proponen nuevas estrategias y técnicas que combinan las ya existentes con el fin de generar directrices y pautas para ser utilizadas en la toma de decisiones por parte de los agentes implicados en relación con la seguridad y calidad alimentaria. Las herramientas propuestas comprenden diferentes metodologías como la modelización, la simulación y el análisis de procesos de inactivación microbiana, así como métodos de estadística aplicada y de investigación operativa para optimizar procesos y diseñar experimentos que permitan mejorar la precisión de los modelos matemáticos. La tesis se basa en cuatro de los artículos publicados en este periodo de formación. Los dos primeros tratan sobre diseño óptimo de experimentos en microbiología predictiva haciendo una diferenciación entre experimentos isotermos y no isotermos (dinámicos). Se concluyen con unas pautas y consejos para la toma de decisiones en relación a cómo diseñar los experimentos con el fin de maximizar la información obtenida en los mismos. Por otro lado, en el segundo bloque de publicaciones se aborda la seguridad alimentaria desde el punto de vista abiótico. En particular, respecto a la producción de acrilamida en tratamientos térmicos y su relación con otros parámetros de calidad y seguridad. Estos estudios introducen la optimización como herramienta para resolver problemas prácticos como el proceso de fritura de las patatas o procesado térmico de alimentos usados en comida para bebés (con restricciones más severas en cuanto a concentración de este tipo de compuestos). Los resultados indican, por un lado, que procesos a mayor temperatura garantizan la seguridad biológica al tiempo que minimizan la producción de acrilamida y, por otro, que en ciertos procesos como la fritura de la patata los niveles de acrilamida están por encima de las recomendaciones de la Agencia Europea de Seguridad Alimentaria (EFSA) cuando se intenta maximizar otros parámetros de calidad. Además, también se proponen unas guías que permiten diseñar procesos térmicos que minimizan el contenido de acrilamida maximizando la seguridad y calidad de los alimentos. [ENG] This doctoral dissertation has been presented in the form of thesis by publication. There is a growing interest in mathematical modeling to address the increasingly complex problems faced by food industries in order to ensure both food quality and safety. Although the amount of available data has experienced an extraordinary increase in the last decades, its complexity does not allow, on many occasions, the use of conventional analysis tools. Therefore, it is essential to develop a new generation of mathematical tools that can be implemented in the field of food processes in an efficient way, whose results are accessible to decision-makers in order to move towards the production of higher quality and safer food. In this doctoral thesis, modeling tools applied to food safety from a microbiological and toxicological point of view are developed. New strategies and techniques are proposed that combine the existing ones to generate guidelines and recommendations to be used in decision-making by stakeholders involved in food safety and quality. The proposed tools are framed within different scientific and engineering fields, such as modeling, simulation and analysis of microbial inactivation processes, as well as methods of applied statistics and operational research to optimize processes and designs of experiments that improve the accuracy of mathematical models. The thesis is based on four of the papers published during this training period. The first two deal with the optimal design of experiments in predictive microbiology distinguishing between isothermal and non-isothermal (dynamic) experiments. They conclude with some guidelines and advice for decision-making concerning how to design the experiments to maximize the information obtained from them. On the other hand, the second block of publications deals with food safety from the abiotic point of view. In particular, the production of acrylamide in heat treatments and its relationship with other quality and safety parameters. These studies introduce optimization as a tool to solve practical problems such as the potato frying process or thermal processing of foods used in baby food (with more severe restrictions on the concentration of this type of compounds). The results indicate, on the one hand, that higher temperature processes guarantee biological food safety while minimizing acrylamide production and, on the other hand, that in certain processes such as potato frying, acrylamide levels are above the recommendations of the European Food Safety Agency (EFSA) when trying to maximize other quality parameters. In addition, guidelines are also proposed that allow designing thermal processes that minimize acrylamide content while maximizing food safety and quality. Therefore, this thesis develops different methodologies to solve, guide and improve processes where food safety and quality can be affected. It provides an engineering vision to some of these problems and contributes with guidelines that can be useful for decision-making in food safety and quality. This Ph.D. thesis has been funded by Project “Intramural CSIC” Ref: 201840I049 y Project PID2020-116318RB-C32. Esta tesis doctoral se presenta bajo la modalidad de compendio de publicaciones. Está formada por un total de cuatro artículos: 1. Artículo 1. Garre, A., Peñalver-Soto, J. L., Esnoz, A., Iguaz, A., Fernandez, P. S., & Egea, J. A. (2019). On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods. PloS one, 14(8), e0220683. DOI: 10.1371/journal.pone.0220683 2. Artículo 2. Peñalver-Soto, J. L., Garre, A., Esnoz, A., Fernández, P. S., & Egea, J. A. (2019). Guidelines for the design of (optimal) isothermal inactivation experiments. Food Research International, 126, 108714. DOI: 10.1016/j.foodres.2019.108714 3. Artículo 3. Peñalver-Soto, J. L., Garre, A., Aznar, A., Fernández, P. S., & Egea, J. A. (2021). Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods, 10(11), 2535. DOI: 10.3390/foods10112535 4. Artículo 4. Peñalver-Soto, J. L., Muñoz-Guillermo, M., Garre, A., Iguaz, A., Fernández, P. S., & Egea, J. A. (2022). Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods, 11(22), 3689. DOI: https://doi.org/10.3390/foods11223689 Escuela Internacional de Doctorado de la Universidad Politécnica de Cartagena Universidad Politécnica de Cartagena Programa de Doctorado en Tecnologías Industriales

[SPA] El objetivo de la presente tesis doctoral fue caracterizar los principales componentes químicos no volátiles, y el efecto de la zona geográfica de producción, sobre el contenido de estos fitoquímicos, en cacao Nacional ecuatoriano, como herramienta objetiva de calidad. De este modo, considerando que el cacao es uno de los principales productos de exportación del Ecuador, el presente trabajo podría servir para establecer nuevos parámetros para evaluar la calidad, certificar el origen y agregar valor al cacao ecuatoriano. Para lograr este objetivo, en primer lugar, se estableció un plan de muestreo, seleccionando las tres provincias de mayor producción de cacao Nacional en la región Litoral (Costa del Pacífico) y en la región Amazónica del Ecuador. En cada provincia se seleccionaron 3 cantones y en cada cantón 5 fincas de productores, tomándose un total de 85 muestras por duplicado. Los análisis se realizaron utilizando los métodos estandarizados en el laboratorio de Servicio de Análisis e Investigación en Alimentos (LSAIA) del Instituto Nacional de Investigaciones Agropecuarias (INIAP) en Ecuador. Una vez obtenidas las muestras, se procedió a determinar el contenido de metilxantinas (teobromina y cafeína) y el ratio de las mismas. Esta caracterización permitió establecer que el cacao Nacional ecuatoriano presenta mayores contenidos de teobromina, menores contenidos de cafeína y una relación teobromina/cafeína que varía en el rango de 5.2 a 7.6. Dicha relación permitió clasificar a esta variedad de cacao dentro del grupo de cacao tipo Trinitario. Todo ello demostró que los materiales ecuatorianos son “Finos”, puesto que comercialmente, a nivel mundial, se reconoce a los cacaos de tipo Trinitario y Criollo, como materiales para elaboración de chocolates “Finos”. El contenido en estas metilxantinas fue mayor en las muestras recogidas en la región amazónica. Posteriormente, se procedió a la determinación del contenido total en compuestos fenólicos y el contenido de los principales flavan-3-oles presentes en el cacao Nacional ecuatoriano. Los resultados demostraron que esta variedad de cacao presenta contenidos de compuestos fenólicos totales en el rango de 33.55 ± 5.74 a 71.66 ± 3.94 mg GAE/g DW. Adicionalmente, su perfil de compuestos fenólicos presenta altos contenidos de (-)-epicatequina, seguido de (+)-catequina y procianidina B2, así como menores concentraciones de procianidina C1. Lo cual confirma que el cacao Nacional ecuatoriano, presenta contenidos apreciables de compuestos bioactivos, los mismos que influyen en sus características organolépticas, color y astringencia. Por otro lado, diferentes zonas de producción de cacao Nacional, se relacionaron con diferencias estadísticas significativas, en la concentración de estos compuestos. Finalmente, se caracterizó el contenido de grasa y el perfil de ácidos grasos, demostrándose que esta variedad especial de cacao presenta contenidos de grasa total que varían en el rango de 45.61 ± 1.27 a 52.13 ± 0.58 g/100g DW. Estos resultados permitieron establecer que el material procedente de la región Amazónica, presenta mayores contenidos de grasa total con relación a los procedentes de la región Costa del Pacífico; lo cual permite otorgar un valor añadido al cacao de esta zona geográfica de producción y mayor precio en el mercado, por su mayor rendimiento en peso para la fabricación de chocolate. Además, se determinó que el 97,7% del perfil de ácidos grasos de esta variedad de cacao está compuesto de cuatros ácidos grasos (ácido palmítico C16:0, ácido esteárico C18:0, ácido oleico C18:1 y ácido linoleico C18:2), lo cual le confiere características diferentes con relación a las otras grasas vegetales. En general, la presente tesis doctoral aportó el desarrollo de una herramienta objetiva de calidad inédita para productores, exportadores e industriales ecuatorianos, así como el establecimiento de mapas característicos en función de estos atributos químicos, con los cuales se puede identificar zonas de producción de cacao Nacional con características definidas, que permiten certificar el origen y mejorar los precios en el mercado internacional. [ENG] The objective of this doctoral thesis was to characterize the main non-volatile chemical components and the effect of the geographical area of production on the content of these phytochemicals in Ecuadorian Nacional cocoa, as an objective quality tool. In this way, considering that cocoa is one of the main export products from Ecuador, the present work could serve to establish new parameters to evaluate the quality, certify the origin and add value to the Ecuadorian cocoa. To achieve this objective, in the first place, a sampling plan was established, selecting the three provinces with the highest production of National cocoa in the Litoral region (Pacific Coast) and in the Amazon region of Ecuador. In each province, three cantons were selected and in each canton five producer farms, taking a total of 85 samples in duplicate. The analysis was carried out using standardized methods in the Food Analysis and Research Service Laboratory (LSAIA) of the National Institute of Agricultural Research (INIAP) in Ecuador. Once the samples were obtained, the content of methylxanthines (theobromine and caffeine) and their ratio were determined. This characterization allowed to establish that the Ecuadorian Nacional cocoa has higher theobromine contents, lower caffeine contents and a theobromine/caffeine ratio that varies in the range of 5.2 to 7.6. This relationship allowed classifying this variety of cocoa within the group of Trinitario type cocoa, proving that the Ecuadorian materials are fine. Trinitario and Criollo type cocoas are recognized commercially worldwide as materials for making “Fine” chocolates. The content of these methylxanthines was higher in the samples collected in the Amazon region. Subsequently, the total content of phenolic compounds and the content of the main flavan-3-ols present in Ecuadorian Nacional cocoa were determined. The results showed that this variety of cocoa present contents of total phenolic compounds in the range of 33.55 ± 5.74 - 71.66 ± 3.94 mg GAE/g DW. Additionally, its profile of phenolic compounds presents high contents of (-)-epicatechin, followed by (+)-catechin and procyanidin B2, as well as lower concentrations of procyanidin C1. This confirms that the Ecuadorian Nacional cocoa present appreciable contents of bioactive compounds, the same ones that influence its organoleptic characteristics, color and astringency. On the other hand, different Nacional cocoa production areas were related to statistically significant differences in the concentration of these compounds. Finally, the fat content and the fatty acid profile were characterized; demonstrating that this special variety of cocoa has total fat contents that vary in the range of 45.61 ± 1.27 to 52.13 ± 0.58 g/100g DW. These results made possible to establish that cocoa from the Amazon region has a higher total fat content compared to those from the Pacific Coast region; this study allows adding value to the cocoa for its geographical area of production and a higher price in the market. The yield in weight is higher for the manufacture of chocolate. In addition, it was determined that 97.7% of the fatty acid profile of this variety of cocoa is composed of four fatty acids (palmitic acid C16:0, stearic acid C18:0, oleic acid C18:1 and linoleic acid C18:2), which gives it different characteristics compared to other vegetable fats. In general, this doctoral thesis contributed to the development of an objective tool of unpublished quality for Ecuadorian producers, exporters and industrialists, as well as the establishment of characteristic maps based on these chemical attributes, with which National cocoa production zones can be identified with defined characteristics. This study will allow certifying the origin and improving prices in the international market. Escuela Internacional de Doctorado de la Universidad Politécnica de Cartagena Universidad Politécnica de Cartagena Programa de Doctorado en Técnicas avanzadas en investigación y desarrollo agrario y alimentario

[SPA] Esta tesis doctoral se presenta bajo la modalidad de compendio de publicaciones. Calafate (Berberis microphylla G. Forst) es un arbusto silvestre que se distribuye en la Patagonia chilena y argentina. Sus frutos son de coloración, azul/púrpura y un sabor particular, características otorgadas por los compuestos fenólicos que la planta produce para hacer frente a las condiciones en las que se desarrolla. Al igual que otros frutos rojos, también conocidos como “berries” (por su término en inglés), gracias a su composición rica en una amplia gama de compuestos bioactivos, puede brindar beneficios para la salud, teniendo, por consiguiente, un gran potencial para el desarrollo de productos alimenticios y fuente de nuevas opciones dietéticas para el tratamiento de enfermedades. El presente trabajo de investigación describe la respuesta de las bayas de calafate frente al cambio climático, a través de la determinación de los perfiles de antocianos, a partir de frutos de calafate colectados en la región de Aysén, sur de Chile, así como la formulación, encapsulación y evaluación de dichos compuestos, su estabilidad después del almacenamiento y el estudio del potencial relacionado con su actividad enzimática (AChE) y su potencial para hacer frente a enfermedades neurodegenerativas. Finalmente, como aplicación práctica, se ha diseñado una bebida experimental a nivel de laboratorio. La capacidad de esta baya para adaptarse a los cambios por factores ambientales y la correlación de estos factores con los parámetros físico-químicos es clave para dilucidar la reacción de los frutos de calafate al cambio climático. Así, el capítulo III aporta información útil para apoyar a los programas de manejo agronómico y mejoramiento genético. El análisis de las bayas de calafate cosechadas en un origen nativo nos permitió confirmar su plasticidad para adaptarse a condiciones particulares de radiación solar y temperatura en la zona sur de Chile. Considerando que no había trabajos previos respecto a la correlación de las condiciones abióticas con los perfiles de antocianos y las características fisicoquímicas del calafate, en un entorno de origen silvestre, se evaluó la respuesta de los frutos de calafate frente a cambios climáticos (baja temperatura y la radiación UV) durante los años 2017, 2018 y 2019 así como su actividad antioxidante y el contenido de antocianos del fruto, en relación con la radiación solar UV (Wm-2) y la temperatura del aire (°C). Una vez establecidas las diferencias debidas a las condiciones de cultivo, el paso siguiente fue la encapsulación (capítulo IV). Se propuso la aplicación de Spray Drying (una de las técnicas de encapsulación más utilizadas en la industria alimentaria) y la liofilización (Freeze Drying) como control, con el fin de proteger los compuestos fenólicos de calafate y asegurar la disponibilidad de los mismos. Posteriormente se evaluó la estabilidad de los encapsulados a diferentes temperaturas de almacenamiento, por un periodo de 60 días. Para concluir se realizaron ensayos enzimáticos (AChE) y celulares con PC12 (células utilizadas en estudios neurobiológicos y en la investigación de enfermedades neurodegenerativas), para determinar el potencial biológico de los encapsulados de calafate. Se observó que los microencapsulados de calafate fueron estables, con buena eficiencia de encapsulación, acción biológica antioxidante, anticolinérgica y neuroprotectora. Finalmente, se procedió a la aplicación práctica de la elaboración de una bebida funcional (Capítulo V). En la misma, se evaluó la influencia de la combinación de calafate con cítricos como el limón, la naranja o ambos, con el fin de formular una bebida saludable. Una vez formuladas las bebidas se sometieron a tratamientos térmicos (pasteurización), similares a los establecidos por la industria alimentaria, para así asegurar la inocuidad de las mismas. Se determinó la estabilidad de los compuestos polifenólicos de calafate a 30 días de almacenamiento y con dos condiciones de temperatura (5 y 35°C). Los cítricos otorgaron estabilidad a los compuestos bioactivos (fundamentalmente antocianos) de calafate. La capacidad antioxidante aumentó gracias a los compuestos que aportaron los cítricos a las bebidas funcionales formuladas en base a calafate. [ENG] This doctoral dissertation has been presented in the form of thesis by publication. Calafate (Berberis microphylla G. Forst) is a wild berry distributed in Chilean and Argentine Patagonia. Its fruits have a blue/purple color, and a particular flavor. Health properties are given by the polyphenolic compounds (anthocyanins plus others), of the plant, produced as phytoalexins, in order to survive under environmental conditions. Due to this wide range of bioactive compounds, health benefits can be provided, and therefore has a great potential for the development of food products and new dietary options for treatment of certain diseases. This research work describes the response of calafate berries to climatic changes, as well as the formulation, encapsulation and their stability after storage, as well as the study of the potential related to their enzymatic activity (AChE) or potential protection from neurodegenerative diseases. Finally, a drink prototype has been developed. The ability of this berry to adapt to changes due to environmental factors and the correlation of these factors with physical-chemical parameters is the key to elucidate the reaction of calafate fruits to climate change. Thus, chapter two provides useful information to support agronomic management and genetic improvement programs. The analysis of the calafate berries harvested in a native origin allowed us to confirm their plasticity to adapt to particular conditions of solar radiation and temperature in the southern zone of Chile. Considering that there was no previous work regarding the correlation of abiotic conditions with anthocyanin profiles and the physicochemical characteristics of calafate in an environment of wild origin, the response of calafate fruits to climatic changes (low temperature and UV radiation) during the years 2017, 2018 and 2019 was evaluated, as well as the antioxidant activity and anthocyanin content of the calafate fruit in relation to UV solar radiation. (W m-2) and air temperature (°C). Once the differences caused by environmental conditions were established, the next step was the encapsulation (Chapter 3). The application of Spray Drying (one of the most used encapsulation techniques in the food industry), and Freeze Drying as control, were proposed, in order to protect the phenolic compounds of calafate and ensure their availability. Subsequently, the stability of the microcapsules was evaluated at different storage temperatures for 60 days. To conclude, enzymatic (AChE) and neuro-cellular tests were carried out with PC12 (cells used in neurobiological studies and in researches of neurodegenerative diseases) to determine the influence of encapsulation on calafate´s biological potential. It was observed that calafate microencapsulates were stable despite high temperatures, with good encapsulation efficiency, antioxidant, anticholinergic and neuroprotective biological action. Finally, we proceeded to the practical application of producing a functional beverage. The combinatorial potential of calafate with citrus fruits such as lemon, orange and both was evaluated. Once the drinks were formulated, they were subjected to heat treatments (traditional industrial pasteurization), to ensure the safety of new formulations, as well as the quality of the final product. The stability of the polyphenolic compounds was determined at 30 days of storage at two temperature conditions (5 and 35 °C). Citrus fruits provided stability to the calafate bioactives. The antioxidant capacity increased due to the addition of citrus compounds. Regarding this it could be highlighting the potential agro-industrial of this berry. Proyecto “Development of formulations of phytochemicals and in vitro biological activity evaluation of compounds extracted from berries” (1160899). Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT REGULAR, Chile). Beca para estudios de posgrado. Secretaria de Educación Superior Ciencia, Tecnología e Innovación (SENESCYT-Ecuador) - Beca de Internacionalización UCO 1866, Universidad de Concepción. Esta tesis doctoral se presenta bajo la modalidad de compendio de publicaciones. Está formada por un total de tres artículos: 1. Romero-Román, M.E.; Schoebitz, M.; Bastías, R.M.; Fernández, P.S.; García-Viguera, C.; López-Belchi, M.D. Native Species Facing Climate Changes: Response of Calafate Berries to Low Temperature and UV Radiation. Foods 2021, 10, 196. https://doi.org/10.3390/foods10010196. 2. Romero-Román, M.E. et al. Beyond bioactive compounds from calafate berries encapsulated by Spray drying: Neurological activities. Journal of Functional Foods 2021, abril. 3.Romero-Román, M.E. et al. Bebida modelo enriquecida a base de calafate: estabilidad de antocianos, calidad y características biológicas. Escuela Internacional de Doctorado de la Universidad Politécnica de Cartagena Universidad Politécnica de Cartagena Programa de Doctorado en Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario (TAIDA)

Estudio de las cinéticas de inactivación del patógeno alimentario Listeria monocytogenes para establecer condiciones de procesado adecuadas. Para ello se simularán perfiles de calentamiento similares a los empleados por equipos de procesado industrial y se analizarán los datos mediante herramientas de modelización disponibles. Escuela Técnica superior de Ingeniería Agronómica Universidad Politécnica de Cartagena

[SPA]Los microorganismos pertenecientes al grupo Bacillus cereus poseen importancia económica y para la salud pública. De entre todos ellos, Bacillus cereus sensu stricto es el agente causal de enfermedades gastrointestinales y Bacillus weihenstephanensis es una especie psicrótrofa capaz de crecer a temperaturas entre 4 y 7ºC. Además, ambos son responsables de pérdidas económicas relevantes derivadas del deterioro de alimentos. Debido a su habilidad para formar endosporos altamente resistentes, estas especies son capaces de persistir en ambientes de producción de alimentos, contaminando aquellos productos que han sufrido un tratamiento térmico moderado. Además, se han aislado cepas psicrótrofas y algunas mesófílas a partir de alimentos refrigerados. En este contexto y con el fin de contribuir a la mejora de los sistemas de conservación de alimentos, lo que asegura la calidad microbiológica de los mismos, el objetivo principal de la presente tesis ha sido el estudio del impacto de factores ambientales relevantes, comúnmente denominados como barreras, en la supervivencia y el crecimiento de diferentes especies del grupo B. cereus. Así mismo, se han realizado estudios centrados en la evaluación de la idoneidad de métodos de identificación rápida de dichos microorganismos y de la fiabilidad de técnicas que permitan estudios de viabilidad bacteriana a nivel de células individuales. Los alimentos vegetales listos para consumir son altamente demandados en los países industrializados ya que, debido a su conservación mediante tratamientos térmicos moderados, mantienen una alta calidad sensorial y nutricional. Sin embargo, este procesado facilita la persistencia de los microorganismos esporulados y se han aislado diversas cepas de B. cereus a partir de estos productos.[ENG] Bacillus cereus group species range high in economical and medical importance. Among all of them, Bacillus cereus sensu stricto is the causative agent of gastrointestinal diseases and Bacillus weihenstephanensis is a psychrotrophic species able to grow in the range of 4-7ºC. Both species are also recognized as spoilage bacteria causing economic losses. Due to their ability to form highly resistant spores, these microorganisms may persist in the food environment and contaminate mildly heat treated products. Moreover, psychrotrophic and some mesophilic strains have been isolated from chilled foodstuffs. On this ground, to contribute to improve food preservation systems that ensure microbiological quality, the major aim of the present thesis was to study the impact of relevant environmental factors, commonly referred to as hurdles, on the ability to survive and grow of different species of B. cereus group and to assess novel methods for fast and reliable identification of these microorganisms as well as to test the feasibility of techniques used in viability studies at single cell level. Ready to eat vegetable foods are widely consumed in industrialized countries due to their tasty, healthy and wholesome attributes. However, B. cereus strains have been previously isolated from these mildly preserved foods., Universidad Politécnica de Cartagena