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EFECTOS DE TRATAMIENTOS NO TÉRMICOS Y DE BIOCONSERVACIÓN EN JAMÓN CURADO LONCHEADO SOBRE LA EXPRESIÓN GÉNICA DE Listeria Monocytogenes

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EFECTOS DE TRATAMIENTOS NO TÉRMICOS Y DE BIOCONSERVACIÓN EN JAMÓN CURADO LONCHEADO SOBRE LA EXPRESIÓN GÉNICA DE Listeria Monocytogenes TESIS DOCTORAL EFECTOS DE TRATAMIENTOS NO TÉRMICOS Y DE BIOCONSERVACIÓN EN JAMÓN CURADO LONCHEADO SOBRE LA EXPRESIÓN GÉNICA DE Listeria monocytogenes Alberto Alía Muñoz Programa de Doctorado en Ciencia de los Alimentos Conformidad de los Directores: Director: Codirector: Codirector: Fdo. Juan José Córdoba Ramos Fdo. María J. Andrade Gracia Fdo. Alicia Rodríguez Jiménez INSTITUTO UNIVERSITARIO DE INVESTIGACIÓN DE LA CARNE Y PRODUCTOS CÁRNICOS FACULTAD DE VETERINARIA HIGIENE Y SEGURIDAD ALIMENTARIA Avda. de Las Ciencias, s/n CP-10003-Cáceres (España) Teléfono: + 34 927 257125 Fax: + 34 927Cáceres, 257110 2019 http://veterinaria.unex.es JUAN JOSÉ CÓRDOBA RAMOS, CATEDRÁTICO DE UNIVERSIDAD DEL ÁREA DE NUTRICIÓN Y BROMATOLOGÍA DEL DEPARTAMENTO DE PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS DE LA UNIVERSIDAD DE EXTREMADURA, INFORMA: Que el trabajo presentado por D. Alberto Alía Muñoz titulado “Efectos de tratamientos no térmicos y de bioconservación en jamón curado loncheado sobre la expresión génica de Listeria monocytogenes”, ha sido realizado bajo mi dirección en el departamento de Producción Animal y Ciencia de los Alimentos de esta Universidad. Hallándose concluido y reuniendo a mi entender las condiciones necesarias, autorizo su presentación ante el tribunal que ha de juzgarla. Y para que así conste firmo el presente informe en Cáceres, a 04 de octubre de 2019. Fdo: Juan José Córdoba Ramos INSTITUTO UNIVERSITARIO DE INVESTIGACIÓN DE LA CARNE Y PRODUCTOS CÁRNICOS FACULTAD DE VETERINARIA HIGIENE Y SEGURIDAD ALIMENTARIA Avda. de Las Ciencias, s/n CP-10003-Cáceres (España) Teléfono: + 34 927 257125 Fax: + 34 927 257110 http://veterinaria.unex.es MARÍA JESÚS ANDRADE GRACIA, PROFESORA CONTRATADO DOCTOR DEL ÁREA DE NUTRICIÓN Y BROMATOLOGÍA DEL DEPARTAMENTO DE PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS DE LA UNIVERSIDAD DE EXTREMADURA, INFORMA: Que el trabajo presentado por D. Alberto Alía Muñoz titulado “Efectos de tratamientos no térmicos y de bioconservación en jamón curado loncheado sobre la expresión génica de Listeria monocytogenes”, ha sido realizado bajo mi dirección en el departamento de Producción Animal y Ciencia de los Alimentos de esta Universidad. Hallándose concluido y reuniendo a mi entender las condiciones necesarias, autorizo su presentación ante el tribunal que ha de juzgarla. Y para que así conste firmo el presente informe en Cáceres, a 04 de octubre de 2019. Fdo: María Jesús Andrade Gracia INSTITUTO UNIVERSITARIO DE INVESTIGACIÓN DE LA CARNE Y PRODUCTOS CÁRNICOS FACULTAD DE VETERINARIA HIGIENE Y SEGURIDAD ALIMENTARIA Avda. de Las Ciencias, s/n CP-10003-Cáceres (España) Teléfono: + 34 927 257125 Fax: + 34 927 257110 http://veterinaria.unex.es ALICIA RODRÍGUEZ JIMÉNEZ, PROFESORA AYUDANTE DOCTOR DEL ÁREA DE NUTRICIÓN Y BROMATOLOGÍA DEL DEPARTAMENTO DE PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS DE LA UNIVERSIDAD DE EXTREMADURA, INFORMA: Que el trabajo presentado por D. Alberto Alía Muñoz titulado “Efectos de tratamientos no térmicos y de bioconservación en jamón curado loncheado sobre la expresión génica de Listeria monocytogenes”, ha sido realizado bajo mi dirección en el departamento de Producción Animal y Ciencia de los Alimentos de esta Universidad. Hallándose concluido y reuniendo a mi entender las condiciones necesarias, autorizo su presentación ante el tribunal que ha de juzgarla. Y para que así conste firmo el presente informe en Cáceres, a 04 de octubre de 2019. Fdo: Alicia Rodríguez Jiménez Agradecimientos Es de bien nacidos ser agradecidos…y por esta misma razón, resulta necesario dedicar unas páginas de este trabajo para dar las gracias a todas las personas, que directa o indirectamente, han participado en la realización de esta Tesis Doctoral. Agradezco a las entididades que han contribuido a la realización de esta Tesis Doctoral, a la Junta de Extremadura-dependiente de la Consejería de Economía e Infraestructura-, Fondo Social Europeo. “Una manera de hacer Europa” por la ayuda predoctoral concedida (PD16023). Del mismo modo agradecer al Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) dependiente del Ministerio de Ciencia, Innovación y Universidades, a través de los proyectos RTA-2013-00070-C03- 03 y RTA2017-00027-C03-03. A la Junta de Extremadura y al FEDER a través del proyecto IB16149 y las ayudas a Grupo GR15108 y GR18056 por la financiación parcial de actividades de esta Tesis Doctoral. Gracias a mis directores, los Dres. Juan José Córdoba, María Jesús Andrade y Alicia Rodríguez, por la dedicación, entrega, esfuerzo y confianza depositada en mí para la realización de este trabajo. Sin ellos este trabajo no habría sido posible. Al Dr. Miguel Ángel Asensio, coordinador del Grupo de Investigación de Higiene y Seguridad Alimentaria por su disponibilidad constante para cualquier cosa que he necesitado. Al resto de integrantes del Grupo, las Dras. Mar Rodríguez y Elena Bermúdez por sus consejos y ayuda desinteresada. Al Dr. Félix Núñez, que a pesar de ser rival futbolístico, siempre ha sido de gran ayuda cuando lo he necesitado. Gracias también a todos los integrantes del Grupo de Tecnología Alimentaria por la ayuda ofrecida en estos años y al Servicio de Innovación de Productos de Origen Animal (SIPA), al Dr. Antonio Silva y a su equipo por su apoyo en los servicios prestados. Gracias a Fernando Lobo por su infinita paciencia. Gracias a Aida, Ángela y a la Dra. Margarita Medina del Grupo de Seguridad Microbiológica de Alimentos de INIA (Madrid), por abrirme las puertas de su laboratorio y hacerme sentir uno más durante la breve, pero intensa estancia realizada con ellos. Su aportación ha sido fundamental en esta Tesis Doctoral. Gracias a Raul y a la Dra. Concepción Cabezas del Departamento de Nutrición, Bromatología y Tecnología de los Alimentos de la Facultad de Veterinaria, de la Universidad Complutense, con los que tuve la suerte de compartir unas semanas de trabajo en Cáceres. Gracias a todos mis compañeros del Grupo de Higiene y Seguridad Alimentaria y Tecnología de los Alimentos, en especial a Patricia, Irene, Lourdes, Mariela, Eva, Elia, Juanjo, Alberto, Juan Carlos y Belén. Con algunos de ellos no solo hemos compartido la jornada de trabajo, sino parte de nuestras vivencias diarias, nuestro día a día. Vuestra amistad también ha contribuido en mayor o menor medida en este trabajo. Siempre habéis sido un gran apoyo. Gracias a mi amigo y compañero Josué, a quien tanto admiro y tanto tengo que agradecer, que prefiero hacerlo cara a cara, con una cervecita y disfrutando de la Champions. No me olvido de mis antiguas compis, Belén, cuya intensas y prometedoras conversaciones sobre el futuro aun siguen resonando por estos pasillos; y Mariví, muy buena amiga y mejor persona, con quien comparto el gusto por la navegación y el diseño de eventos con un estilo único (banda sonora incluida). Gracias a Alfredo, por prestarme su ayuda desinteresada y necesaria cuando lo he necesitado, a Librada por estra siempre ahí, tanto para echar una mano como para dar un consejo, y al profesor Luis Gómez por su amistad y esas largas conversaciones entre amigos. Gracias a mi familia. En especial a mis padres y mi hermana, quienes han conseguido tallar poco a poco, año tras año, parte de lo que soy y que son un ejemplo para mí. Ellos me han enseñado que, en esta vida, las cosas se consiguen con trabajo y esfuerzo, y que todo esfuerzo tiene su recompensa. Lo mejor de todo, es que siempre han confiado en mi decisión, siempre he tenido la última palabra y me han apoyado en aquello que he elegido. Espero que estéis orgullosos de mí. Yo seguiré haciendo lo que me habeís enseñado, trabajar y esforzarme para conseguir mis propias metas. Y a mi mujer, mi mejor regalo y la parte más importante de esta Tesis. Es todo aquello que no se investiga, que no se discute, que no se explica…todo eso que se necesita para ser feliz. Es la capacidad de mejorar un día malo (¡¡junto con Tiber!!), de entender tantas horas de trabajo y de confiar siempre en mí. Gracias por entenderme, por escucharme, por estar siempre a mi lado, y por ser el mejor apoyo en los buenos y malos momentos. Gracias incluso por hacer caso a mis charlas sobre Listeria y listeriosis, criticando las noticias de la famosa crisis de este verano, aun viendo lo pesado que me ponía (jejeje). Tu apoyo siempre es la mejor recompensa. Espero saber compensar todo lo que me das. A todos, humildemente, gracias. A mis padres, a mi hermana, a Fátima. “Nos detuvimos en buscar monstruos debajo de la cama cuando nos dimos cuenta de que estaban dentro de nosotros” (Charles Darwin) ÍNDICE ÍNDICE I. INTRODUCCIÓN ...................................................................................................... 1 I.1. PELIGROS MICROBIOLÓGICOS EN ALIMENTOS MADURADOS LISTOS PARA EL CONSUMO ..................................................................................................... 3 I.1.1. Peligros microbiológicos en jamón curado ......................................................... 3 I.1.2. Listeriosis ............................................................................................................ 7 I.2. Listeria monocytogenes: CARACTERÍSTICAS GENERALES ............................... 9 I.2.1. Serotipos de L. monocytogenes: clasificación, distribución y relevancia. ......... 13 I.2.2. Condiciones ecológicas y persistencia .............................................................. 15 I.2.3. Criterios de seguridad alimentaria ..................................................................... 19 I.3. MÉTODOS PARA LA DETECCIÓN
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