Jueves, 22 Diciembre 2016 16:58

A new method to characterize pathogen contamination in pork meat

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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 .

Fundación Descubre

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.

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Members of the Research Group 'Vitenol' as part of the Agrifood Campus of International Excellence of Andalusia (ceiA3) at the University of Córdoba XXIV received the Research Award 'José Luis Iglesias Messiah' Santa Ana granted to the University Center best research presented at the Symposium of Enology and Viticulture Tierra de Barros.

Members of 'Vitenol' Research Group at the University of Córdoba, which is part of the Agrifood Campus of International Excellence of Andalusia (ceiA3) received the XXXV Research Award 'José Luis Iglesias Messiah' granted by Santa Ana University Center to best research work presented at the Symposium of Enology and Viticulture in Tierra de Barros.

G.C. - E.L

La investigadora de la Universidad de Córdoba y el ceiA3 María del Mar Delgado expondrá en Bruselas la experiencia acumulada por el proyecto en la gestión participativa y ascendente de recursos naturales

Jueves, 22 Diciembre 2016 16:58

A sensor to analyze Iberian pig authenticity in real time

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G.C.-E.L.

Researchers from the School of Agricultural and Forestry Engineering (ETSIAM) at the University of Córdoba have developed several applications for real time determination of food profuct quality and authenticity in sectors such as Iberian pork and fruit and vegetables. For this, experts used portable spectral sensors based on NIRS technology, which is based on a relationship between spectral measurements and physical and chemical parameters in food and allows instant, nondestructive analysis of different product samples, such as loin, ham, plums, asparagus or orange.

Researchers from the School of Agricultural and Forestry Engineering (ETSIAM) at the University of Córdoba have developed several applications to detect in real time quality and authenticity of food products in sectors such as Iberian pork and fruit and vegetables.
To do this, experts used portable spectral sensors based on NIRS technology, which is based on the relationship of spectral measurements with physical and chemical parameters in food and allows instant, nondestructive analysis of different product samples, such as loin, ham, plums, asparagus or orange.
In the work 'Prediction of fatty acid content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysis', published this same year 2013 in the journal Meat Science, experts show the potential and feasibility of this tool for meat classification and authentication, based on a sensor called MEMS-NIRS, which allows analysis of Iberian pig at the speed of dressing and cutting of carcases, ie at the slaughterhouse.
'The results obtained show that this technology allows determination both of carcass fatty acid content and pig diet and are key to ensuring their quality to consumers”, says Ana Garrido Varo, researcher at the University of Cordoba to Fundación Descubre.
In this sense, MEMS-NIRS instrument used by the research team adds a number of advantages over the quality control traditional system in Iberian pig industry. 'This methodology allows operators to analyze each carcass individually, eliminating the need to take samples and send them to the lab. This in-situ process means a time optimization which is very important factor for subsequent decisions related to quality control of each piece of ham or beef', said Garrido.
An innovative tool
Thus, the main innovation of this study is the fusion of NIRS technology with other emerging techniques such as the so-called MEMS (Micro-Electro-Mechanical System)-NIRS or hyperspectral image, which uses low cost, smaller size and faster than traditional sensors. Further, the combination NIRS-image not only allows to obtain spectral information using near-infrared radiation, but also spatial content, i.e., a visual representation of product characteristics similar to that provided by a satellite image . 'Not only does this combination provide general information about moisture, proteins, sugars or fatty acids, but it also shows other parameters such as the highly valued  level of intramuscular fat or internal fruit damage', she said.
These results are part of the excellence project MEMS and NIRS-image Sensors for non-destructive and in situ analysis of animal and plant products, funded by the Ministry of Economy, Innovation, Science and Employement of the  Andalusian Government.
Jueves, 22 Diciembre 2016 16:58

Hearing problems diagnosed in captive lions

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G.C.-E.L. 

A work of veterinarians from the Agrifood Campus of International Excellence ceiA3 at the University of Córdoba achieved international recognition in the 31st Meeting of The European Society and College of Veterinary Pathologists held in London

G.C. - E.L 

Almost the first year of work, a multidisciplinary team of researchers from the ceiA3 Agrifood Campus of International Excellence at the University of Córdoba involved the LIFE+bioDehesa Project called 'Dehesa ecosystem: Development of policies and tools for the conservation and management of biodiversity' (LIFE11 BIO/ES/726) has met to discuss the main contributions and achievements made. 

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