Conservation and food security

 

IRTA works in food safety and conservation mainly through the Food Safety and Functionality program, but also through Food Quality and Technology and Postharvest in the case of fruits and vegetables.

The center of IRTA Monells hold the facilities and the research staff, along with the IRTA Fruitcentre (for postharvest of fruit and vegetables).

Upcoming events

See more

There is currently no scheduled activity.

Services

See more

Publications

See more
  • Jofré, A., Latorre-Moratalla, M., Garriga, M., & Bover-Cid, S. (2019). Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products. Food Research International, 126, 108578. doi:10.1016/j.foodres.2019.108578 http://hdl.handle.net/20.500.12327/474 Conservation and food security
  • Coll-Brasas, E., Arnau, J., Gou, P., Lorenzo, J., García-Pérez, J., & Fulladosa, E. (2019). Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Science, 152, 127-133. doi:10.1016/j.meatsci.2019.02.014 http://hdl.handle.net/20.500.12327/294 Conservation and food security
  • Bover-Cid, S. ; Belletti, N.; Aymerich, T. ; Garriga, M. (2017). Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat Science 123 :120-125 Conservation and food security
  • Castellari, M. ; Picouet, P. (2017). Peligros físicos en los productos cárnicos porcinos [On Line]. carne.3tres3.com. 16-ene-17. < https://www.carne.3tres3.com/seguretat-alimentaria/ > [Consulta: 27 febrer 2017] Conservation and food security
  • Latorre-Moratalla, M.L.; Comas-Basté, O.; Bover-Cid, S. (2017). Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population. Food and Chemical Toxicology 99 (1 ):78-85 Conservation and food security