Juan J. Córdoba

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Universidad de Extremadura

Spain

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About

Juan J. Córdoba is a Professor at the University of Extremadura, Spain. His research focuses on the occurrence and control of pathogen and spoilage microorganisms in meat and dairy products, particularly Listeria monocytogenes. Recent publications highlight his expertise in biocontrol strategies using lactic acid bacteria and essential oils, as well as the effects of artisanal processing on the sensory characteristics of traditional cheeses.

Recent Grants

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Listeria monocytogenes and Staphylococcus aureus in dry-cured meat products with reduced salt and nitrites: inactivation strategies and effect on virulence and toxicity expression

Open Date: 2018-01-01

Close Date: 2020-01-01

Articles (13)

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2025

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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2020

Collaborators (1)

Alberto Martín

Universidad de Extremadura

SPAIN

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Juan J. Córdoba

Research Interests

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About

Recent Grants

Articles (13)

Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)

Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

Effect of acidic conditions on the growth and expression of two virulence genes of Listeria monocytogenes serotype 4b

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing

Collaborators (1)

Alberto Martín

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