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Desarrolló de un plan HACCP para tilapia eviscerada (Oreochromis niloticus) en el módulo de acuacultura, Zamorano by Cuellar G., Diego A.

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Efecto de aceites esenciales de tomillo (Thymus vulgaris) y orégano (Origanum vulgare) en la supervivencia de Staphylococcus aureus y Escherichia coli en queso crema Zamorano by Godoy F., Carlos A., Zeledon Z., Oswaldo J.

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Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days by Jovel G., Brenda F.

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Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages by Lopez G., Victoria A.

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Exploring the Impact of Novel Prebiotic Substrates on Lactobacillus casei and Lactobacillus acidophilus under bile stress exposure by Sandoval C., Vidal A.

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Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders by Santos L., Guillermo Y.

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Análisis de la biodinámica y sobrevivencia de Salmonella spp. en activados a base de microorganismos de montaña by Zelaya R., Jaime A.

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Using growth kinetics to evaluate the stress factors faced by Salmonella Typhimurium during survival on meat by Rodriguez C., Karoll E.

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Bio-control con bacteriófagos para reducir la contaminación por Escherichia coli en lechuga romana (Lactuca sativa L. var. longifolia) en el mínimo proceso by Ardón T., Gabriela E., Cazares L., Diego A.

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Comparison of Three Chicken Sampling Methodologies: Assessing Microbial Indicators and Salmonella spp. Prevalence by Paz B., Marcela S.

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Different Salmonella spp. loads to evaluate the performance of chicken sampling methodologies and quantification methodologies. by Espinal D., María F.

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Assessment of Salmonella prevalence in retail ground beef in Kansas. by Estrada C., Josué D.

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Evaluating the efficacy of mechanical removal of Listeria monocytogenes from stainless steel and ceramic surfaces. by Troetsch D., Erin M.

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Effects of fermentation conditions on the physicochemical properties of plant-based yogurts by Betancourt C., Michelle M.

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