- Publication of the EFSA Scientific Option ( The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products ) by the Working Group on the transport/storage of fresh fishery products.
In the study we used a Heat Transfer model to determine the conditions of superchilling (Superchilling fresh fishery products SFFP) to assure that fish temperatures are bellow temperatures when fish is transported with ice (conventional fresh fishery products, CFFP). As a result we developed a tool that can be used as part of ‘safety-by-design’ approach of the food business operator to identify safe SFFP desings named Heat transfer model tool for the heat absorption capacity of superchilled fresh fishery products (HTM-SFFP Tool) - Our “Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry” was finally accepted for publication in the Foods journal. This was a collaboration between Adrián Pedreira and Míriam R. García with Yeşim Taşkın (with a EIT Food RIS Fellowship in our group). The review discussed the importance of considering the one-health approach when optimizing disinfection, and avoid misused and overused of disinfectants that may act as drivers of antimicrobial bacterial resistance.
- We have presented our Morbidostat in the annual gathering of our Institute (Encontrols IIM: segunda fase), with a POSTER about “The Morbidostat. Unravelling bacterial evolution under antimicrobial stress”. The poster was presented by Adrián Pedreira (follow his twitter account @adrian_pedreira for updates about the device)
- Míriam R. García has started his contract as Ramón y Cajal fellow (RYC2019-028006-I/AIE/10.13039/501100011033)
