Search

Your search keyword '"PEREZ RODRIGUEZ, FERNANDO"' showing total 47 results
Start Over Author "PEREZ RODRIGUEZ, FERNANDO"
47 results on '"PEREZ RODRIGUEZ, FERNANDO"'

26. Image Analysis Assessment of the Shelf Life of Fresh Strawberries.

Author

Jiménez-Jiménez, Francisco, Possas, Arícia, Rabasco-Vílchez, Laura, and Perez-Rodriguez, Fernando

Subjects
STRAWBERRIES, IMAGE analysis, FOOD safety, FOOD chains
Abstract

Extending the shelf life of food products like strawberries (Fragaria ananassa) is one of Europe's main goals to improving food safety and reduce food waste. In this study, a model has been developed to estimate and predict the quality of strawberries. Strawberries appearance and colour parameters has been determined by image analysis and traditional methods. Pictures of strawberries stored at 5-35 ℃ were taken daily for 15 days. In total, 48 images were recorded and analysed. The colour images (RGB images) were processed in the laboratory using a specific image acquisition and analysis program. A linear model has been developed with high accuracy (R²=0.83) to estimate appearance based only in image analysis. This approach allows the use of this technology in the food chain industry. [ABSTRACT FROM AUTHOR]

Published
2023
Full Text
View/download PDF

28. ICPMF 10 proceedings

Author

Perez-Rodriguez, Fernando

Abstract

Proceedings of 10th International Conference on Predictive Modelling in Food held in Cordoba (Spain) from 26 to 29 of September 2017

Published
2021
Full Text
View/download PDF

30. Food Safety Risk Management

Author

Carrasco, Elena, primary, Valero, Antonio, additional, Perez-Rodriguez, Fernando, additional, Maria, Rosa, additional, and Zurer, Gonzalo, additional

Published
2011
Full Text
View/download PDF

33. Modeling The Survival Of Salmonella Enteritidis And Salmonella Typhimurium During The Fermentation Of Yogurt

Author

Savran, Derya, Perez-Rodriguez, Fernando, and Halkman, A. Kadir

Subjects
food and beverages
Abstract

The objective of this study was to evaluate the behavior of Salmonella Enteritidis and Salmonella Typhimurium, the two most important serovars of salmonellosis, during the fermentation of yogurt. The microorganisms were enumerated in milk throughout the fermentation process at three initial inoculum levels (3, 5 and 7logCFU/mL). DMFit software was used in the fitting procedure of the data (IFR, Norwich, UK, Version 3.5). The data provided sigmoidal curves that were successfully displayed with the Baranyi model. The results showed that the initial inoculum level did not affect the growth for both pathogens; thus, the mu(max) values (maximum specific growth rate) did not significantly differ across all the contamination levels, ranging from 0.26 to 0.38 for S. Enteritidis and from 0.50 to 0.56logCFU/g/h for S. Typhimurium (P>0.05). However, the mu(max) values significantly differed between the two serovars (P

Published
2018

36. Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads.

Author

ROBINSON, ANDREW L., HYUN JUNG LEE, JUNEHEE KWON, TODD, EWEN, PEREZ RODRIGUEZ, FERNANDO, and DOJIN RYU

Subjects
HAND washing, FOOD contamination, FOOD microbiology, TOMATOES -- Contamination, GLOVES, SAFETY
Abstract

Hand washing and glove use are the main methods for reducing bacterial cross-contamination from hands to ready-to-eat food in a food service setting. However, bacterial transfer from hands to gloves is poorly understood, as is the effect of different durations of soap rubbing on bacterial reduction. To assess bacterial transfer from hands to gloves and to compare bacterial transfer rates to food after different soap washing times and glove use, participants' hands were artificially contaminated with Enterobacter aerogenes B199A at ~9 log CFU. Different soap rubbing times (0, 3, and 20 s), glove use, and tomato dicing activities followed. The bacterial counts in diced tomatoes and on participants' hands and gloves were then analyzed. Different soap rubbing times did not significantly change the amount of bacteria recovered from participants' hands. Dicing tomatoes with bare hands after 20 s of soap rubbing transferred significantly less bacteria (P <0.01) to tomatoes than did dicing with bare hands after 0 s of soap rubbing. Wearing gloves while dicing greatly reduced the incidence of contaminated tomato samples compared with dicing with bare hands. Increasing soap washing time decreased the incidence of bacteria recovered from outside glove surfaces (P < 0.05). These results highlight that both glove use and adequate hand washing are necessary to reduce bacterial cross-contamination in food service environments. [ABSTRACT FROM AUTHOR]

Published
2016
Full Text
View/download PDF

37. BackMatter.

Author

Perez-Rodriguez, Fernando and Valero, Antonio

Published
2013

Catalog

Books, media, physical & digital resources
See catalog results