Daniel Berdejo

@university of zaragoza

Department of Animal Production and Food Science, Faculty of Veterinary Medicine
Assistant Professor

Daniel Berdejo


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https://researchid.co/berdejo

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Microbiology, Molecular Biology, Health, Toxicology and Mutagenesis
33

Scopus Publications

Scopus Publications

  • Microbiome and resistome successions in pig carcasses and fresh pork meat throughout slaughtering, processing and shelf-life
    Elena Fernández-Trapote, José F. Cobo-Díaz, Márcia Oliveira, Alba Puente, Daniel Berdejo, Héctor Puente, Rebeca Cordero-García, Mercedes López, Miguel Prieto, Héctor Argüello, Avelino Alvarez-Ordóñez
    Microbiome, 2026
    BACKGROUND: Slaughterhouses and meat cutting plants represent potential hotspots for the spread and transfer of spoilage and pathogenic, including antimicrobial resistant, bacteria to meat and meat products. Here, we characterise the progression of the microbiome and resistome of two pork cuts (loin and sirloin) at different stages of processing, from the slaughter line to the end of shelf-life. To this end, we analysed samples from facility surfaces, carcasses, and meat cuts using whole metagenome sequencing. RESULTS: The taxonomic and antimicrobial resistance gene (ARG) profiles of carcasses and meat cuts were significantly influenced by the point of sampling and the processing room. The facility surfaces were found to be the main source of some abundant genera, such as Anoxybacillus, Acinetobacter, Pseudomonas, and Brochothrix, in carcasses and meat cuts. A total of 1,291 metagenome-assembled genomes were reconstructed, corresponding to the most prevalent species identified in the taxonomic analysis at the read level. A reduction in bacterial and ARGs richness and diversity was observed for carcasses and meat cuts along the production chain, which suggests that processing procedures are effective in reducing bacterial and ARGs loads. Nonetheless, an increase in the ARGs load was observed at two sampling points: the carcass after evisceration and the sirloin at the end of its shelf-life (in this case linked to the increase of a single gene, tet(L)). The ARGs most frequently detected were those associated with resistance to tetracyclines, aminoglycosides, and lincosamides. Acinetobacter (in processing environments and carcass/meat samples) and Staphylococcus (in carcasses and meat) were identified as the main genera associated with the ARGs found. CONCLUSIONS: Overall, our results provide the most detailed metagenomics-based perspective on the microbial successions of pig carcasses and fresh meat cuts during slaughtering, processing, and commercialisation. The observations made suggest that selection pressures imposed by processing steps and contact with facility surfaces contribute to shaping the microbiome and resistome of the two pork products throughout their production line and shelf-life. Video Abstract.
  • Evolution of Salmonella Typhimurium under antibiotics from distinct classes reveals variant-dependent cross-protection against food preservation treatments
    Ivo García-Penas, Raúl Campillo, Daniel Berdejo, Laura Espina, Pilar Conchello, Rafael Pagán, Diego García-Gonzalo
    Food Microbiology, 2026
    The growing concern surrounding antimicrobial resistance (AMR) in human bacterial infections has prompted increased investigation into the role of the agri-food sector in AMR transmission and control. While contaminated food is a recognized route of transmission for AMR bacteria, the potential for AMR mechanisms to confer cross-protection and enhance bacterial tolerance to food-relevant preservation stressors such as heat, acidification, or antimicrobial compounds remains poorly understood. In this study, nine resistant variants (RVs) of Salmonella enterica subsp. enterica serovar Typhimurium LT2 were isolated via adaptive laboratory evolution with increasing concentrations of antibiotics from distinct classes, including colistin (COL), amoxicillin (AMX), and erythromycin (ERY). These RVs displayed up to a 16-fold increase in minimum inhibitory concentrations relative to the parental strain. RVs frequently exhibited diverse cross-protection profiles against unrelated antibiotic families. Importantly, certain RVs also showed altered tolerance to food preservation stresses. One COL- and one ERY-RV showed a 10-fold increase in survival under heat treatment (54 °C, 30 min). All ERY-RVs exhibited marked cross-protection to carvacrol (200 μL/L, 30 min), with up to a 1000-fold increase in survival. One COL-RV showed a 100-fold increased tolerance to lactic acid (1% w/v, 40 min). Whole genome sequencing revealed mutations primarily in genes associated with several functional categories, including metabolism and signal processing. Among them, mutations in the efflux regulator ramR and in rfbH, involved in O-antigen synthesis, were identified as candidate determinants potentially linked to cross-protection. The findings suggest that AMR-related mutations in foodborne pathogens such as S. Typhimurium can modify responses to food preservation stresses, highlighting the need to better understand how antibiotic adaptation may influence bacterial persistence under food-related control conditions.
  • Pulsed Electric Fields as an Effective Tool for Toxoplasma gondii Inactivation
    Vanesa Abad, Daniel Berdejo, Juan Manuel Martínez, Nabil Halaihel, João Luis Garcia, Ignacio Álvarez-Lanzarote, Susana Bayarri, Guillermo Cebrián
    Foods, 2026
    Toxoplasma gondii is an intracellular protozoan transmitted via environmentally resistant oocysts present in food and water, as well as through the consumption of meat containing infective bradyzoites. This study evaluated the inactivation of T. gondii oocysts and bradyzoites (ME-49 strain) by Pulsed Electric Field technology (PEF). Treatment efficacy was determined by mouse bioassay combining brain qPCR and indirect immunofluorescence (IFA), with complementary qPCR in Hs27 cells. The infectious dose (ID50) of T. gondii was estimated at 34.6 oocysts. PEF-treated oocysts (15 kV/cm; 50 kJ/kg; 225 µs) showed a significant reduction in infectivity compared with untreated controls; accordingly, the dose required to establish infection increased to 85.3 oocysts after PEF treatment. Brain qPCR and IFA were highly correlated, whereas heart tissue was less sensitive. Bradyzoites recovered from PEF-treated meat (3.3 kV/cm; 27 kJ/kg; 1600 µs) showed a 50% infectivity reduction compared with untreated samples. In vitro assays confirmed an in vivo reduction in infectivity, indicating that cell cultures can serve as an ethical and efficient tool for preliminary viability assessment. This is the first evidence of T. gondii inactivation by PEF, highlighting its potential as a non-thermal strategy. Further studies are needed to optimize treatment parameters.
  • Deciphering poultry microbial ecosystems by classical and modern tools
    Natalia Merino, Laura Espina, Daniel Berdejo, Rafael Pagán, Diego García-Gonzalo
    Food Bioscience, 2026
    Food surveillance programs have traditionally relied on culture-dependent tools for the detection and enumeration of microbial groups along the food chain. While essential, these approaches provide a limited view of complex microbial ecosystems, often underestimating fastidious and viable but non-culturable microorganisms. In recent years, culture-independent tools, including sequencing and omics-based strategies, offer complementary insights into microbial diversity and function. Given the global consumption of poultry meat and its significance for food safety, spoilage, and antimicrobial resistance dissemination, a comprehensive characterization of poultry-associated microbial communities is essential. This review critically examines culture-dependent and culture-independent approaches to study the microbiome, resistome, virulome, and mobilome across the poultry production chain, comparing the type of information generated, their advantages and limitations. Culture-dependent methods enable quantification and isolation of viable strains, while culture-independent approaches reveal microbial diversity and functional genes related to antimicrobial resistance, virulence, and genetic mobility. Integrating both strategies strengthens surveillance, improves risk assessment, and supports targeted interventions throughout the poultry sector. This review also highlights key priorities for future research, including greater attention to post-slaughter processing environments, a more systematic investigation of the mobilome and virulome, and the integration of multi-omics, culturomics, and quasi-metagenomics to better link microbial diversity with functional activity and viability.
  • Occurrence of Toxoplasma gondii in Iberian pork and its association with pig seropositivity
    Daniel Berdejo, Paula Nieto, Mª. Jesús Gracia, Ignacio de Blas, Sara Remón, Regina Lázaro, Susana Bayarri
    Food and Waterborne Parasitology, 2026
    Pork is recognized as a major source of Toxoplasma gondii infection in humans. Although the potential association between seropositivity in white pigs and the presence of T. gondii in their meat has been investigated, corresponding information on the Iberian pig breed is still limited. In this study, we investigated the presence of T. gondii in Iberian pork and assessed its correlation with individual serological profiles to evaluate whether antibody titres can serve as indicators of meat contamination. We tested the sera of 238 Iberian pigs from three southwestern Spanish provinces (Badajoz, Cáceres, and Córdoba) using an indirect immunofluorescence assay (IFA), and analyzed matched diaphragm samples by quantitative PCR (qPCR) for T. gondii DNA detection. Serological analysis revealed an overall seropositivity rate of 46.22 %, with significant regional differences ( p ≤ 0.050). Córdoba exhibited the highest seropositivity (57.89 %), followed by Cáceres (48.38 %) and Badajoz (35.71 %). Concurrently, T. gondii DNA was present in 14.29 % of the diaphragm samples, with parasite loads ranging from 78.56 to 219.09 parasites/g. A statistically significant correlation ( p ≤ 0.001) was observed between grouped IFA titres (<1:20, 1:20–1:40, ≥1:80) and qPCR positivity in the corresponding diaphragm samples. Notably, the proportion of animals with titres ≥1:80 closely matched the rate of qPCR-positive meat samples. We concluded that this serological threshold can serve as an effective screening tool to discriminate animals that are at a higher risk of harboring the parasite, thereby improving food safety within the HACCP-based safety system at the slaughterhouse and in the meat industry.
  • Comparative Study of Raw Ham and Other Pork Tissues for the Detection of Toxoplasma gondii
    Daniel Berdejo, Laura Herrero, María Jesús Gracia, Ignacio de Blas, Regina Lázaro, Susana Bayarri
    Foods, 2025
    Toxoplasma gondii has long been a significant food safety concern, as standardized methods for detecting and controlling it are still lacking in the slaughterhouse and the broader meat industry. We evaluated the presence of T. gondii in raw ham and in target tissues (heart and tongue) of seropositive pigs with the aim of selecting a representative risk evaluation tissue to test raw pork destined for the elaboration of cured meat products. To increase the sensitivity of T. gondii detection, we additionally employed bioassay in mice and qPCR analysis. T. gondii was detected in 26 raw hams and in 26 samples of target tissues of the 38 seropositive pigs analyzed (68.4%). Statistical analysis demonstrated a strong agreement between the results obtained from the ham and target tissue samples (κ = 0.790). Moreover, the antibody titers obtained in mice inoculated with target tissue were higher (up to 1:320) compared with those inoculated with raw ham. These findings suggest that tissues such as tongue and heart, which have less commercial value than raw hams, can serve as primary selection tissues for the detection of T. gondii. Consequently, they could serve as a valuable and effective raw material control tool in the dry-cured ham industry.
  • Ciprofloxacin-resistant Salmonella Typhimurium demonstrates cross-tolerance to heat treatments in liquid food matrices
    Raúl Campillo, Ivo García-Penas, Noelia López, Ana Sánchez, Alberto Fau, Diego Gómez, Daniel Berdejo, Diego García-Gonzalo, Rafael Pagán
    Food Research International, 2025
    The alarming occurrence of antimicrobial resistance (AMR) in human bacterial isolates indicates that prevention and control protocols are not adequately managing this global threat. The agri-food chain plays a noteworthy role in the dissemination of AMR via the handling and consumption of contaminated food products. However, it remains unclear whether acquisition of AMR in bacteria might indirectly enhance bacterial tolerance to food preservation methods (i.e., cross-tolerance), resulting in defective pathogen reduction. In this study, five ciprofloxacin (CIP) resistant variants (RVs) were generated after exposing Salmonella Typhimurium LT2 (SeT) to an upward CIP gradient. We thereupon observed up to 125-fold increases in the minimum inhibitory concentration to CIP in all five RVs. Moreover, two RVs showed reduced sensitivity to heat in laboratory media compared to SeT. The most tolerant strain displayed mutations in genes previously implicated in AMR, coding for RNA polymerase subunits (rpoD), regulatory protein RamR (ramR) and enzyme adenylate cyclase (cyaA). Validation in liquid food matrices revealed enhanced thermotolerance of the RV to treatments performed at 50 °C in orange juice (×986.7 survival risk after 15 min of treatment), and 54 °C in milk (more than ×10,000 survival risk after 30 min) and liquid-whole egg (×976.7 survival risk after 40 min). Furthermore, virulence assays in nematode Caenorhabditis elegans showed mutations conferring AMR and cross-tolerance did not result in a substantial loss of pathogenicity. Hence, exposures to CIP might lead to the selection of S. Typhimurium variants that pose limits to heat treatment efficacy, thereby increasing their survival risk and ultimately allowing them to reach the end consumer - thus also limiting the scope of antibiotic action during eventual infection.
  • Assessing the microbiome of a poultry burger processing line: A combined approach using culturing techniques and metabarcoding
    Natalia Merino, Laura Espina, Elisa Pagán, Hera Vlamakis, Laura Grasa, Daniel Berdejo, Rafael Pagán, Diego García–Gonzalo
    Lwt, 2025
    Culture-dependent techniques have been traditionally employed to characterize the microbiota of food products and processing environments. However, culture-independent techniques, such as metabarcoding, are increasingly used as they provide a more comprehensive and accurate understanding of the microbial communities. This study integrated culturing techniques and metabarcoding to provide complementary insights into the microbiome of a poultry burger processing line. Samples included chicken thighs, burgers, expired burgers, and different work surfaces. Metabarcoding indicated that the predominant genera were Pseudomonas, Psychrobacter, Brochothrix, Acinetobacter , Carnobacterium and Lactobacillus . This was consistent with culturing results, which showed Pseudomonadaceae as the predominant family, followed by lactic acid bacteria (LAB). Metabarcoding revealed a significant shift in the microbial composition of burger samples after the shelf-life period, characterized by an increase in the relative abundance of LAB, a change missed by culturing techniques. Food-contact surfaces showed a different microbiome composition compared to poultry products and were not considered a source of food contamination. Notably, metabarcoding highlighted the significant influence of seasonality (winter vs. summer) on the microbiome composition. The insights provided by metabarcoding underscore the importance of incorporating culture-independent methods into the microbiome characterization of food products and food processing environments. • Pseudomonas, Psychrobacter, Brochothrix , Acinetobacter and LAB predominated. • Lactic acid bacteria increased significantly after the shelf-life period. • Food-contact surfaces had a distinct microbiome from poultry products. • Seasonality shaped the microbiome of the poultry burger processing line. • Metabarcoding detected microbial shifts missed by traditional culturing techniques.
  • Adaptive evolution of Salmonella Typhimurium LT2 exposed to carvacrol lacks a uniform pattern
    Elisa Pagan, Natalia Merino, Daniel Berdejo, Raul Campillo, Elisa Gayan, Diego García-Gonzalo, Rafael Pagan
    Applied Microbiology and Biotechnology, 2024
    Emergence of genetic variants with increased resistance/tolerance to natural antimicrobials, such as essential oils, has been previously evidenced; however, it is unknown whether mutagenesis follows a general or a specific pattern. For this purpose, we carried out four adaptive laboratory evolutions (ALE) in parallel of Salmonella enterica Typhimurium with carvacrol. After 10 evolution steps, we selected and characterized one colony from each lineage (SeCarA, SeCarB, SeCarC, and SeCarD). Phenotypic characterization of the four evolved strains revealed enhanced survival to lethal treatments; two of them (SeCarA and SeCarB) showed an increase of minimum inhibitory concentration of carvacrol and a better growth fitness in the presence of carvacrol compared to wild-type strain. Whole genome sequencing revealed 10 mutations, of which four (rrsH, sseG, wbaV, and flhA) were present in more than one strain, whereas six (nirC, fliH, lon, rob, upstream yfhP, and upstream argR) were unique to individual strains. Single-mutation genetic constructs in SeWT confirmed lon and rob as responsible for the increased resistance to carvacrol as well as to antibiotics (ampicillin, ciprofloxacin, chloramphenicol, nalidixic acid, rifampicin, tetracycline, and trimethoprim). wbaV played an important role in increased tolerance against carvacrol and chloramphenicol, and flhA in cross-tolerance to heat treatments. As a conclusion, no common phenotypical or genotypical pattern was observed in the isolated resistant variants of Salmonella Typhimurium emerged under carvacrol stress. Furthermore, the demonstration of cross-resistance against heat and antibiotics exhibited by resistant variants raises concerns regarding food safety. Key points • Stable resistant variants of Salmonella Typhimurium emerged under carvacrol stress • No common pattern of mutagenesis after cyclic exposures to carvacrol was observed • Resistant variants to carvacrol showed cross-resistance to heat and to antibiotics Graphical abstract
  • Comparative analysis of commercial cleaning and disinfection formulations and protocols for effective eradication of biofilms formed by a Pseudomonas fluorescens strain isolated from a poultry meat plant
    Natalia Merino, Carlota García-Castillo, Daniel Berdejo, Elisa Pagán, Diego García-Gonzalo, Rafael Pagán
    Food Control, 2024
    Pseudomonas spp. is the main genus of spoilage bacteria for meat stored under aerobic chilling conditions. Given their ability to adapt to various environmental conditions and to form biofilms, they are common among residential microbiota in the food industry. Biofilms are complex, structured microbial communities encased in a self-produced exopolysaccharide matrix. Resident biofilm bacteria show increased resistance against disinfectants and dynamic or hostile environments, and are therefore a persistent source of food contamination. Hence, there is a need to design and implement control strategies that are effective against biofilms in the food industry. In this study, we tested a series of commercial cleaning and disinfection agents applied by immersion or aerosolization against robust biofilms of a Pseudomonas fluorescens strain isolated from a poultry meat plant by comparing the sessile cell counts before and after the procedure. The single application of a) an alkaline or an enzymatic detergent, b) a disinfectant based on peracetic acid and hydrogen peroxide, or c) a detergent-disinfectant based on tertiary alkylamines or sodium hypochlorite, failed to completely eradicate the biofilm. However, two-step cleaning and disinfection procedures involving the application of a detergent (either alkaline or enzymatic at 50º C) followed by the application of the disinfectant based on peracetic acid and hydrogen peroxide at the manufacturer’s recommended concentrations did result in the complete eradication (p ≤ 0.05) of the robust biofilm. In addition, cleaning and disinfection procedures applied by aerosolization showed a notable efficacy (p ≤ 0.05) against surface-dried cells and sessile cells of P. fluorescens. Therefore, this approach could be regarded as a potentially viable alternative to commonly applied immersion techniques.
  • Dynamics of microbiome and resistome in a poultry burger processing line
    Natalia Merino, Elisa Pagán, Daniel Berdejo, Colin J. Worby, Mark Young, Abigail L. Manson, Rafael Pagán, Ashlee M. Earl, Diego García-Gonzalo
    Food Research International, 2024
  • Growth fitness, virulence, and heat tolerance of Salmonella Typhimurium variants resistant to food preservation methods
    Elisa Pagán, Noelia López, Ana Sánchez, Raúl Campillo, Daniel Berdejo, Diego García-Gonzalo, Rafael Pagán
    International Journal of Food Microbiology, 2024
  • Isolation and characterization of resistant variants of Salmonella Typhimurium after sequential exposure to plasma activated water (PAW)
    Elisa Pagán, Foteini Pavli, Sarah Happiette, Daniel Berdejo, Ruben Gatt, Rafael Pagán, Vasilis Valdramidis, Diego García-Gonzalo
    Innovative Food Science and Emerging Technologies, 2024
  • Evolutionary trade-off between heat shock resistance, growth at high temperature, and virulence expression in SalmonellaTyphimurium
    Daniel Berdejo, Julien Mortier, Alexander Cambré, Malgorzata Sobota, Ronald Van Eyken, Tom Dongmin Kim, Kristof Vanoirbeek, Diego García Gonzalo, Rafael Pagán, Médéric Diard, Abram Aertsen
    Mbio, 2024
  • Phenotypic and Genotypic Comparison of Antimicrobial-Resistant Variants of Escherichia coli and Salmonella Typhimurium Isolated from Evolution Assays with Antibiotics or Commercial Products Based on Essential Oils
    Natalia Merino, Daniel Berdejo, Elisa Pagán, Claire Girard, Sylvain Kerros, Eleonora Spinozzi, Rafael Pagán, Diego García-Gonzalo
    Pharmaceuticals, 2023
  • Oil-in-Water Pickering Emulsions Stabilized with Nanostructured Biopolymers: A Venue for Templating Bacterial Cellulose
    Víctor Calvo, Laura Fuentes, Daniel Berdejo, José M. González-Domínguez, Wolfgang K. Maser, Ana M. Benito
    International Journal of Molecular Sciences, 2023
  • Minimal processing technologies for production and preservation of tailor-made foods
    Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan
    Food Technology and Biotechnology, 2023
  • Carvacrol Selective Pressure Allows the Occurrence of Genetic Resistant Variants of Listeria monocytogenes EGD-e
    Daniel Berdejo, Elisa Gayán, Elisa Pagán, Natalia Merino, Raúl Campillo, Rafael Pagán, Diego García-Gonzalo
    Foods, 2022
  • Salmonella enterica serovar Typhimurium genetic variants isolated after lethal treatment with Thymbra capitata essential oil (TCO) showed increased resistance to TCO in milk
    Daniel Berdejo, Elisa Pagán, Natalia Merino, Laura Botello-Morte, Rafael Pagán, Diego García-Gonzalo
    International Journal of Food Microbiology, 2021
  • Modified cyclodextrin type and dehydration methods exert a significant effect on the antimicrobial activity of encapsulated carvacrol and thymol
    Santiago López‐Miranda, Daniel Berdejo, Elisa Pagán, Diego García‐Gonzalo, Rafael Pagán
    Journal of the Science of Food and Agriculture, 2021
  • Emerging mutant populations of Listeria monocytogenes EGD-e under selective pressure of Thymbra capitata essential oil question its use in food preservation
    Daniel Berdejo, Elisa Pagán, Natalia Merino, Diego García-Gonzalo, Rafael Pagán
    Food Research International, 2021
  • Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices
    Roberta Bento, Elisa Pagán, Daniel Berdejo, Rayssa Julliane de Carvalho, Sonia García-Embid, Filippo Maggi, Marciane Magnani, Evandro Leite de Souza, Diego García-Gonzalo, Rafael Pagán
    International Journal of Food Microbiology, 2020
  • Incubation with a complex orange essential oil leads to evolved mutants with increased resistance and tolerance
    Daniel Berdejo, Elisa Pagán, Natalia Merino, Rafael Pagán, Diego García-Gonzalo
    Pharmaceuticals, 2020
  • Genetic variants and phenotypic characteristics of salmonella typhimurium-resistant mutants after exposure to carvacrol
    Daniel Berdejo, Natalia Merino, Elisa Pagán, Diego García-Gonzalo, Rafael Pagán
    Microorganisms, 2020
  • Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water
    Elisa Gayán, Elise Geens, Daniel Berdejo, Diego García-Gonzalo, Rafael Pagán, Abram Aertsen, Chris W. Michiels
    Food Microbiology, 2020
  • Exploiting the synergism among physical and chemical processes for improving food safety
    Daniel Berdejo, Elisa Pagán, Diego García-Gonzalo, Rafael Pagán
    Current Opinion in Food Science, 2019
  • Antimicrobial efficacy of Thymbra capitata (L.) Cav. essential oil loaded in self-assembled zein nanoparticles in combination with heat
    Natalia Merino, Daniel Berdejo, Roberta Bento, Hesham Salman, María Lanz, Filippo Maggi, Susana Sánchez-Gómez, Diego García-Gonzalo, Rafael Pagán
    Industrial Crops and Products, 2019
  • Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments
    Geany Targino de Souza Pedrosa, Rayssa Julliane de Carvalho, Daniel Berdejo, Evandro Leite de Souza, Rafael Pagán, Marciane Magnani
    Journal of Food Science, 2019
  • Sub-Inhibitory doses of individual constituents of essential oils can select for staphylococcus aureus resistant mutants
    Daniel Berdejo, Beatriz Chueca, Elisa Pagán, Adriana Renzoni, William Kelley, Rafael Pagán, Diego Garcia-Gonzalo
    Molecules, 2019
  • Whole-genome sequencing and genetic analysis reveal novel stress responses to individual constituents of essential oils in Escherichia coli
    Beatriz Chueca, Adriana Renzoni, Daniel Berdejo, Rafael Pagán, William L. Kelley, Diego García-Gonzalo
    Applied and Environmental Microbiology, 2018
  • Antimicrobial activity of suspensions and nanoemulsions of citral in combination with heat or pulsed electric fields
    E. Pagán, D. Berdejo, L. Espina, D. García-Gonzalo, R. Pagán
    Letters in Applied Microbiology, 2018
  • Potential use of carvacrol and citral to inactivate biofilm cells and eliminate biofouling
    Laura Espina, Daniel Berdejo, Patricia Alfonso, Diego García-Gonzalo, Rafael Pagán
    Food Control, 2017
  • Emergence of hyper-resistant Escherichia coli MG1655 derivative strains after applying sub-inhibitory doses of individual constituents of essential oils
    Beatriz Chueca, Daniel Berdejo, Nelson J. Gomes-Neto, Rafael Pagán, Diego García-Gonzalo
    Frontiers in Microbiology, 2016