Lines of research

• Listeria monocytogenes and food: programs of study prevalence, isolation and characterisation of strains (serological and molecular), antibiotic sensitivity study, identification of persistent clones in companies,

• Antibiotic resistant bacteria and food: programs of study prevalence of Enterobacteriaceae producing extended-spectrum β-lactamases in different food groups, isolation and characterisation of strains, programs of study of antibiotic sensitivity, identification of genes responsible for resistance.

• Food safety: programs of study of shelf life, assessment of antimicrobial activity of food additives.

• tool HACCP: analysis of problems during implementation, development of teaching and training materials.