Unidad de Cultura Científica y de la Innovación

This technique, based on mathematical calculations, enables definition of optimal storage temperature for these products, with the aim to avoid appearance and development of microorganisms such as Salmonella or Listeria monocytogenes

Researchers at the Bromatological Hygene Research Group (HIBRO) from the Faculty of Veterinary Medicine at the University of Cordoba and the Agricultural Technology Institute of Castilla and León (ITACyL) have developed a new method to determine how Salmonella and Listeria monocytogenes pathogens propagate in fresh pork. These organisms are characterized by their ability to survive at very low temperatures and can compromise consumer health when present at high concentrations. Researchers analyzed how changes in temperature affect concentration levels of these pathogens in meat products, from the moment of the point of sale until they reach households .