OHAPA: Research Group on Hygiene and Food Safety

Universidad de Las Palmas de Gran Canaria > Department of Animal Pathology and Production, Bromatology and Food Science Technology

Affiliated Research areas

  • Physiology in Health, Disease and Ageing
  • Biotechnology and Biosystems Engineering

Scientific Areas

  • Not available

Keywords

  • Shelf life
  • blue pigment in cheese
  • Pseudomonas spp. in milk
  • P. fluorescens contamination
  • P.fluorescens identification
  • pyocianine in cheeses
  • HACCP
  • Hygienic surveys
  • Hygienic conditions
  • Food microbiology
  • Surfaces hygiene
  • Food quality
  • Food Protection
  • Food Hygiene
  • Food Safety

Summary

- Determination and control of piocyanine produced by pseudomonas fluorescens in fresh cheeses: Contamination by Pseudomonas spp. plays an important role in milk spoilage because Pseudomonas spp. produces many thermotolerant lipolytic and proteolytic enzymes, which reduce both the quality and shelf-life of processed milk. In addition, an important feature associated with Pseudomonas fluorescens is the secretion of a fluorescent yellow-green pigment called pyoverdin (fluorescein) and pyocyanin (blue pigment), being identified this last by us in fresh cheeses in Canarias.
- Physical-chemical and microbiological characterization of various foods: Physico-chemical and microbiological characterization of diverse foods from Canary Islands (milk, cheese, yogurt, honey, fish, gofio, potatoes, Teror¿s sausage, pork ham, eggs ...).: chemical composition (nourishing value), sensorial analysis, parameters of stability, observance of microbiological legal criteria.
- APPCC systems establishment in various food establishments: Application of HACCP system in diverse Food Establishments: Flow charts, PCs¿s Restoration, Identification of hazards and risks, Criteria, Observance of Preventive Measures, Records, Monitoring.

Contact info

Sanjuán Velázquez, Esther

Members