Isma Negazzi

My research has primarily focused on the study of the incidence and behavior of spoilage microorganisms such as Alicyclobacillus acidoterrestris in pasteurized or high-pressure treated fruit juices, as well as on the search for mitigation strategies such as the use of natural antimicrobials or the combined application of antimicrobials and high pressure treatments to counteract the growth and spoilage caused by this microorganism. On the other hand, another part of my research is also oriented toward the study of the incidence of foodborne pathogenic microorganisms (Salmonella spp., Escherichia coli, and Listeria monocytogenes) in juices that have not received any thermal treatment, as well as evaluating their transfer capacity from common juice processing surfaces to the final product.