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  • Application of molecular techniques for the detection and identification of pathogenic and spoilage bacteria from food.
  • The line of research focuses, on the one hand, on the development of quick and quantitative methods for routine analysis of food, based on PCR, and their transference to food industries.
  • On the other hand, it addresses the molecular genotyping and characterisation of bacteria in food, for the development of quick and reliable identification systems.
  • So far, it has experience with the pathogens Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., Bacillus cereus, and food spoilage lactic acid bacteria of the genera Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus.