Publications by the researcher in collaboration with MIGUEL PRIETO MARADONA (21)

2025

  1. Characterization of antimicrobial resistant Empedobacter from fresh meat and meat preparations

    Current Research in Food Science, Vol. 11

  2. Diverse Acinetobacter in retail meat: a hidden vector of novel species and antimicrobial resistance genes, including plasmid-borne blaOXA-58, mcr-4.3 and tet(X3)

    International Journal of Food Microbiology, Vol. 441

  3. Juego de roles para afrontar la defensa del TFG: metodología activa en un entorno colaborativo

    VII Jornadas de Innovación en Docencia Universitaria: Libro de Actas (Universidad de León), pp. 61-64

  4. The food-associated resistome is shaped by processing and production environments

    Nature Microbiology, Vol. 10, Núm. 8, pp. 1854-1867

2024

  1. Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork

    LWT, Vol. 200

  2. Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments

    Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310

  3. In-depth characterization of food and environmental microbiomes across different meat processing plants

    Microbiome, Vol. 12, Núm. 1

  4. Nuevo método para el estudio de microbiomas en industrias cárnicas

    Eurocarne: La revista internacional del sector cárnico, Núm. 330, pp. 40-46

  5. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

2023

  1. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

    Food Research International, Vol. 163

  2. Microbiota de la carne fresca

    La microbiota en el ámbito veterinario y su modulación (Ergon), pp. 319-326

  3. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

    International journal of food microbiology, Vol. 403, pp. 110341

  4. Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes

    Food Research International, Vol. 173

  5. Susceptibility and transcriptomic response to plasma-activated water of Listeria monocytogenes planktonic and sessile cells

    Food Microbiology, Vol. 113

  6. The background microbiota and sanitization agent drive the fate of Listeria monocytogenes in multispecies biofilms formed on a plasma-polymerized coating applied on stainless steel

    International Journal of Food Microbiology, Vol. 386

2022

  1. Antimicrobial Resistance Genes Analysis of Publicly Available Staphylococcus aureus Genomes

    Antibiotics, Vol. 11, Núm. 11

  2. Application of genomics and metagenomics to improve food safety based on an enhanced characterisation of antimicrobial resistance

    Current Opinion in Food Science, Vol. 43, pp. 183-188

  3. Evolución de la composición taxonómica de biofilms multiespecie: Impacto de un recubrimiento anti-biofilm polimerizado con plasma atmosférico no térmico y de tratamientos químicos de desinfección

    XI Congreso Nacional CyTA-CESIA 2022: Ciencia e Innovación para la producción de alimentos Seguros, Saludables y Sostenibles. Libro de Comunicaciones

  4. Integration of genomics in surveillance and risk assessment for outbreak investigation

    EFSA Journal, Vol. 20, Núm. S1

2021

  1. Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity

    Microbiome, Vol. 9, Núm. 1