Search

An alternative method for the production of renewable fuels from rendered animal fats (pretreated using methods 1–5 or method 7 as described in Annex IV of Commission Regulation (EC) No 2011/142) and used cooking oils, derived from Category 3 animal by-products, was assessed. The method is based on a catalytic co-processing hydrotreatment using a middle distillate followed by a stripping step. The materials must be submitted to a pressure of at least 60 bars and a temperature of at least 270°C for at least 4.7 min. The application focuses on the demonstration of the level of reduction of spores from non-pathogenic spore-forming indicator bacterial species (Bacillus subtilis and Desulfotomaculum kuznetsovii), based on a non-systematic review of published data and additional extrapolation analyses. The EFSA BIOHAZ Panel considers that the application and supporting literature contain sufficient evidence that the proposed alternative method can achieve a reduction of at least 5 log10 in the spores of B. subtilis and a 12 log10 reduction in the spores of C. botulinum. The alternative method under evaluation is considered at least equivalent to the processing methods currently approved in the Commission Regulation (EU) No 2011/142. info:eu-repo/semantics/publishedVersion

The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to support the work of EFSA's Scientific Panels. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge, safety concerns and occurrence of antimicrobial resistance. Safety concerns identified for a taxonomic unit (TU) are, where possible, confirmed at the species/strain or product level and reflected by ‘qualifications’. In the period covered by this statement, no new information was found that would change the status of previously recommended QPS TUs. Of the 50 microorganisms notified to EFSA in October 2021 to March 2022 (inclusive), 41 were not evaluated: 10 filamentous fungi, 1 Enterococcus faecium, 1 Clostridium butyricum, 3 Escherichia coli and 1 Streptomyces spp. because are excluded from QPS evaluation, and 25 TUs that have already a QPS status. Nine notifications, corresponding to seven TUs were evaluated: four of these, Streptococcus salivarius, Companilactobacillus formosensis, Pseudonocardia autotrophica and Papiliotrema terrestris, being evaluated for the first time. The other three, Microbacterium foliorum, Pseudomonas fluorescens and Ensifer adhaerens were re-assessed. None of these TUs were recommended for QPS status: Ensifer adhaerens, Microbacterium foliorum, Companilactobacillus formosensis and Papiliotrema terrestris due to a limited body of knowledge, Streptococcus salivarius due to its ability to cause bacteraemia and systemic infection that results in a variety of morbidities, Pseudonocardia autotrophica due to lack of body of knowledge and uncertainty on the safety of biologically active compounds which can be produced, and Pseudomonas fluorescens due to possible safety concerns. info:eu-repo/semantics/publishedVersion

The aim of the Extensive Literature Search (ELS) carried out in response to the terms of reference set out in the EFSA mandate on the Qualified Presumption of safety (QPS), i.e. review of the recommendations for the QPS list and specific qualifications, was to identify any publicly available studies reporting on safety concerns for humans, animals or the environment caused by organisms that have QPS status, since the publication of the previous QPS review in 2016 (i.e. publications from June 2016 to June 2019). The details on the search strategy, search keys and approach are presented here. Notes to the versions: - 27 January 2022 and 25 July 2022: The search strategy has been updated to reflect additions to the QPS list and changes in taxonomy. - 25 January 2023 version is linked to QPS part 17, ON-7746. -10 July 2023 version is linked to QPS part 18, ON-8092, EU; PDF; biohaz@efsa.europa.eu

The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to support the work of EFSA's Scientific Panels. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge and safety concerns. Safety concerns identified for a taxonomic unit (TU) are, where possible, confirmed at the species/strain or product level and reflected by ‘qualifications’. In the period covered by this Statement, new information was found leading to the withdrawal of the qualification ‘absence of aminoglycoside production ability’ for Bacillus velezensis. The qualification for Bacillus paralicheniformis was changed to ‘absence of bacitracin production ability’. For the other TUs, no new information was found that would change the status of previously recommended QPS TUs. Of 52 microorganisms notified to EFSA between April and September 2022 (inclusive), 48 were not evaluated because: 7 were filamentous fungi, 3 were Enterococcus faecium, 2 were Escherichia coli, 1 was Streptomyces spp., and 35 were taxonomic units (TUs) that already have a QPS status. The other four TUs notified within this period, and one notified previously as a different species, which was recently reclassified, were evaluated for the first time for a possible QPS status: Xanthobacter spp. could not be assessed because it was not identified to the species level; Geobacillus thermodenitrificans is recommended for QPS status with the qualification ‘absence of toxigenic activity’. Streptoccus oralis is not recommended for QPS status. Ogataea polymorpha is proposed for QPS status with the qualification ‘for production purposes only’. Lactiplantibacillus argentoratensis (new species) is included in the QPS list. info:eu-repo/semantics/publishedVersion

The qualified presumption of safety (QPS) provides a generic pre-assessment of the safety of microorganisms intended for use in the food or feed chains, to support the work of EFSA’s Scientific Panels. QPS assessment allows a fast track evaluation of strains belonging to QPS taxonomic units (TUs): species for bacteria, yeast, fungi, protists/microalgae and families for viruses. QPS TUs are assessed for their body of knowledge and safety. Safety concerns related to a QPS TU are reflected, when possible, as ‘qualifications’, which should be tested at strain and/or product level. Based on the possession of potentially harmful traits by some strains, filamentous fungi, bacteriophages, oomycetes, streptomycetes, Enterococcus faecium, Escherichia coli and Clostridium butyricum are excluded from the QPS assessment. Between October 2019 and September 2022, 323 notifications of TUs were received, 217 related to feed additives, 54 to food enzymes, food additives and flavourings, 14 to plant protection products and 38 to novel foods. The list of QPS-recommended TUs is reviewed every 6 months following an extensive literature search strategy. Only sporadic infections with a few QPS status TUs in immunosuppressed individuals were identified and the assessment did not change the QPS status of these TUs. The QPS list has been updated in relation to the most recent taxonomic insights and the qualifications were revised and streamlined. The qualification ‘absence of aminoglycoside production ability’ was withdrawn for Bacillus velezensis. Six new TUs received the QPS status: Bacillus paralicheniformis with the qualification ‘absence of toxigenic activity’ and ‘absence of bacitracin production ability’; Bacillus circulans with the qualifications for ‘production purposes only’ and ‘absence of cytotoxic activity’; Haematococcus lacustris (synonym Haematococcus pluvialis) and Ogataea polymorpha, both with the qualification ‘for production purposes only’; Lactiplantibacillus argentoratensis; Geobacillus thermodenitrificans with the qualification ‘absence of toxigenic activity’. info:eu-repo/semantics/publishedVersion

Protocol for Extensive literature search (ELS), relevance screening and article evaluation for the maintenance and update of list of QPS-recommended biological agents intentionally added to food an feed An ELS of studies related to safety concerns for humans, animals, plants and/or the environment of microorganisms recommended for the Qualified Presumption of Safety (QPS) 2019 list will be performed. The process will be performed according to the following main steps:  ELS for potentially relevant citations;  Relevance screening to select the citations identified by the literature search, based on titles and abstract and then full text;  Evaluation of articles according to pre-specified categories of possible safety concerns;  Discussion between experts to come to collective expert evaluation of the outcome, reflected in the QPS Opinion and Panel Statements. Considering the purpose of the QPS approach, a broad search will be performed. The review questions will be broken down into key elements using the PECO conceptual model:  Population of interest (P)  Exposure of interest (E)  Comparator (C)  Outcomes of interest (O). Notes: - to 27 January 2022 version: The protocol has been updated to reflect additions to the QPS list and changes in taxonomy. - to 25 Jan. 2023 version: protocol related to QPS Part 17, ON-7746. - to 10 July 2023 version: protocol related to QPS Part 18, ON-8092., EU; PDF; biohaz@efsa.europa.eu

[ESP] El estrés ambiental y los métodos de procesamiento de alimentos, como el calentamiento, la acidez, son responsables de provocar respuestas adaptativas a las bacterias. La respuesta general al estrés en la mayoría de las bacterias Gram positivas, incluidas B. subtilis, L. monocytogenes, está regulada por el factor sigma alternativo σΒ que induce la transcripción de genes capaces de proporcionar a las células vegetativas resistencia al estrés. En este estudio, se analizó la resistencia al calor de las células vegetativas de B. subtilis bajo calentamiento isotérmico, así como la influencia de la ausencia del gen sigB en la resistencia al calor bacteriano. Los experimentos isotérmicos se llevaron a cabo en agua peptonada (pH 7) a 51, 52,5, 55 y 57,5°C y mostraron que ambas cepas eran bastante sensibles al calor. El mutante sigB presentó mayor inactivación a 51 y 52.5°C. [ENG] Adaptive responses to bacteria are triggered by environmental conditions and food processing processes such as heating and acidity. In the majority of Gram positive bacteria, including B. subtilis and L. monocytogenes, the overall stress response is governed by the alternative sigma factor σB (sigB), which stimulates the transcription of genes that provide resistance to stress to the vegetative cells. The heat resistance of B. subtilis vegetative cells was investigated under isothermal heating, as well as the effect of the sigB gene absence on bacterial heat resistance. Isothermal studies at 51, 52.5, 55, and 57.5°C in peptone water (pH 7) demonstrated that both strains were extremely heat sensitive. At 51 and 52.5°C, the sigB mutant presented more inactivation. Leonidas Georgalis is grateful for the “beca asociada a actividades de I+D+I”, convocatoria B- 077/20, for awarding him a pre−doctoral grant.

The qualified presumption of safety (QPS) approach was developed to provide a generic pre-evaluation of the safety of biological agents. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge and safety concerns. Safety concerns are, where possible, confirmed at the species/strain or product level and reflected by ‘qualifications’. The QPS list was updated in relation to the revised taxonomy of the genus Bacillus, to synonyms of yeast species and for the qualifications ‘absence of resistance to antimycotics’ and ‘only for production purposes’. Lactobacillus cellobiosus has been reclassified as Limosilactobacillus fermentum. In the period covered by this statement, no new information was found that would change the status of previously recommended QPS taxonomic units (TU)s. Of the 70 microorganisms notified to EFSA, 64 were not evaluated: 11 filamentous fungi, one oomycete, one Clostridium butyricum, one Enterococcus faecium, five Escherichia coli, one Streptomyces sp., one Bacillus nakamurai and 43 TUs that already had a QPS status. Six notifications, corresponding to six TUs were evaluated: Paenibacillus lentus was reassessed because an update was requested for the current mandate. Enterococcus lactis synonym Enterococcus xinjiangensis, Aurantiochytrium mangrovei synonym Schizochytrium mangrovei, Schizochytrium aggregatum, Chlamydomonas reinhardtii synonym Chlamydomonas smithii and Haematococcus lacustris synonym Haematococcus pluvialis were assessed for the first time. The following TUs were not recommended for QPS status: P. lentus due to a limited body of knowledge, E. lactis synonym E. xinjiangensis due to potential safety concerns, A. mangrovei synonym S. mangrovei, S. aggregatum and C. reinhardtii synonym C. smithii, due to lack of a body of knowledge on its occurrence in the food and feed chain. H. lacustris synonym H. pluvialis is recommended for QPS status with the qualification ‘for production purposes only’. info:eu-repo/semantics/publishedVersion

[SPA] La evaluación de riesgos microbianos es crucial para proteger la salud pública, así como para que la cadena de suministro de alimentos sea eficiente. La evaluación debe considerar varias fuentes variabilidad en la respuesta microbiana, tales como la adaptación al estrés y las heterogeneidades genéticas, ya que éstas pueden afectar la supervivencia, el crecimiento y la virulencia de los patógenos alimentarios influyendo a su capacidad para causar enfermedades en humanos o alteraciones en los alimentarios. Actualmente existen grandes lagunas de conocimiento en cuanto a la variabilidad de la respuesta microbiana, por lo que su elucidación es esencial para una estimación precisa del riesgo, así como para el desarrollo de medidas de control eficaces. En base a esto, esta tesis de doctorado tiene como objetivo evaluar y comparar la importancia de la adaptación al estrés y las heterogeneidades genéticas en los microorganismos para la supervivencia de las bacterias a los tratamientos térmicos. En el Capítulo I se estudia la inactivación térmica de dos cepas de Salmonella (Salmonela Enteritidis CECT4300 y Senftenberg CECT4565) tanto en condiciones isotérmicas como dinámicas. Para los tratamientos isotérmicos, se encontró que S. Senftenberg era mucho más resistente que S. Enteritidis (por un factor de aproximadamente 10). También observamos diferencias cualitativas: las curvas de supervivencia isotermas de la cepa de S. Senftenberg fueron de tipo Weibull, mientras que el modelo Bigelow (lineal) fue capaz de describir la respuesta de S. Enteritidis. Así mismo, los modelos basados en experimentos isotérmicos fueron capaces de describir la inactivación dinámica de S. Senftenberg, mientras que S. Enteritidis necesitó de un modelo dinámico que consideraba la aclimatación del estrés. El estudio destaca que, además de la variabilidad cuantitativa, la inactividad microbiana también tiene una componente cualitativa. Esto enfatiza la importancia de considerar diferentes hipótesis de modelo para las condiciones isotérmicas y dinámicas. El Capítulo II va más allá en la inactivación térmica de Salmonella spp. centrándose en la importancia de la variabilidad fenotípica en la evaluación del riesgo microbiano. Esta fuente de variabilidad incluye las diferencias en el estado fisiológico de diferentes células de las mismas especies bacterianas debido a una exposición previa a diferentes entornos. Se estudió tanto el impacto de las condiciones de pre-cultivo subóptimas en la resistencia térmica de las mismas dos cepas de Salmonella como el efecto de un choque ácido. Los resultados muestran que la variabilidad fenotípica también es dependiente de la cepa. Para la cepa de Salmonella altamente resistente (S. Senftenberg), se observó una reducción de la resistencia térmica con respecto a las condiciones óptimas de incubación. Por otro lado, las condiciones de incubación subóptimas tuvieron el efecto opuesto en la cepa de referencia (S. Enteritidis), aumentando su resistencia térmica a través de la inducción de mecanismos de resistencia cruzada. En base a estos resultados, el estudio sugiere que la variabilidad fenotípica debería ser un aspecto central en la microbiología predictiva y la evaluación de riesgos, e ilustra un ejemplo hipotético de incorporación de esta fuente de variabilidad en el análisis de riesgos vinculando las condiciones pre-cultivo al origen de la contaminación bacteriana. El Capítulo III utiliza un organismo modelo (Bacillus subtilis) para profundizar en el estudio de las diferencias entre la inactivación bacteriana bajo condiciones isotermas y dinámicas. Con el objetivo de relacionar la respuesta microbiana observada a nivel poblacional con información a nivel molecular, se realizaron experimentos utilizando tanto una cepa silvestre como un mutante “sigB null”. Se observaron curvas de supervivencia con una curvatura hacia arriba, que a menudo se atribuye a la heterogeneidad en la resistencia térmica (hipótesis vitalística). Sin embargo, las curvas de inactivación tras la aplicación de un pretratamiento fueron log-lineales, indicando la adaptación dinámica al estrés durante el tratamiento isotérmico como una posible explicación de la curvatura observada. Esta interpretación de los resultados permite definir, en base a resultados isotermos, límites para la adaptación microbiana que se pueda desarrollar durante un tratamiento dinámico. Por lo tanto, este estudio proporciona una interpretación alternativa de las curvas de supervivencia bajo condiciones isotermas que podría llegar a mejorar nuestra capacidad de predecir la respuesta microbiana durante los tratamientos de pasteurización. [ENG] Microbial risk assessment is crucial for protecting public health and the food supply chain. Sources of variability in microorganisms, such as stress adaptation and genetic heterogeneities, can affect the survival, growth and virulence of microorganisms, and their ability to cause disease or food spoilage. There are currently large knowledge gaps regarding variability of the microbial response, and understanding it is essential for accurately estimating potential risks and to develop effective control measures. In light of this, this PhD thesis aims to compare and evaluate the importance of stress adaptation and genetic heterogeneities in microorganisms for the survival of bacteria to thermal treatments. Chapter I discusses the thermal inactivation of two Salmonella strains (Salmonella Enteritidis CECT4300 and Salmonella Senftenberg CECT4565) under both isothermal and dynamic conditions. For isothermal treatments, S. Senftenberg was found to be much more resistant than S. Enteritidis (by approximately a factor of 10). We also observed qualitative differences, with the inactivation models used to describe the response of S. Senftenberg were weibullian, while the Bigelow model was successful in describing the isothermal response of S. Enteritidis. Models based on isothermal experiments were able to describe dynamic inactivation of S. Senftenberg, while S. Enteritidis required a dynamic model that considered stress acclimation. The study highlights that, besides quantitative, variability in microbial inactivation is also qualitative. This underlies importance of considering different model hypotheses for both isothermal and dynamic conditions. Chapter II goes further in the thermal inactivation of Salmonella spp. focusing on the importance of phenotypic variability in microbial risk assessment, which refers to the physiological differences of cells of the same bacterial species due to prior exposure to different environments. The impact of sub-optimal pre-culture conditions or the application of an acid shock on the thermal resistance of the same two Salmonella strains was studied, founding that phenotypic variability is also strain-dependent. For the highly resistant strain (S. Senftenberg), the conditions tested resulted in a reduction of thermal resistance with respect to optimal incubation conditions. On the other hand, sub-optimal incubation conditions had the opposite effect on the reference strain (S. Enteritidis), increasing its thermal resistance through the induction of cross-resistance mechanisms. The study suggests that phenotypic variability should be a main focus in predictive microbiology and risk assessment, and illustrates a hypothetical example of how this could be achieved in practice by linking pre-incubation conditions to the origin of bacterial contamination. Chapter III uses a common model organism (Bacillus subtilis) to further study the differences between isothermal and dynamic bacterial inactivation. To link differences in the response to molecular mechanisms, experiments were made using both a wild type strain and a marker-free sigB null mutant. Survivor curves with an upward curvature were observed, which is often attributed to heterogeneity in thermal resistance (vitalistic hypothesis). However, a pretreatment resulted in log-linear survivor curves, indicating dynamic stress adaptation during the isothermal treatment as a possible explanation for the upward curvature. Based on this hypothesis, bounds were defined based on isothermal experiments to account for acclimation under dynamic conditions. The study provides an alternative interpretation for survivor curves, which can improve predictions of microbial response during pasteurization treatments. Escuela Internacional de Doctorado de la Universidad Politécnica de Cartagena Universidad Politécnica de Cartagena Programa de Doctorado en Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario

[SPA] Esta tesis doctoral se presenta bajo la modalidad de compendio de publicaciones. Existe un interés creciente en la modelización matemática para afrontar los problemas cada vez más complejos a los que se enfrentan las industrias alimentarias con el objetivo de asegurar tanto la calidad como la seguridad de los alimentos. Si bien la cantidad de datos disponibles ha experimentado un aumento extraordinario en las últimas décadas, su complejidad no permite, en muchas ocasiones, el uso de herramientas convencionales de análisis. Por ello, es esencial el desarrollo de una nueva generación de herramientas matemáticas que puedan implementarse en el ámbito de los procesos alimentarios de forma eficiente, cuyos resultados sean accesibles a los responsables de la toma de decisiones para poder avanzar hacia la producción de alimentos de mayor calidad y más seguros. En esta tesis doctoral se desarrollan herramientas de modelización aplicadas a la seguridad alimentaria desde el punto de vista microbiológico y toxicológico. Se proponen nuevas estrategias y técnicas que combinan las ya existentes con el fin de generar directrices y pautas para ser utilizadas en la toma de decisiones por parte de los agentes implicados en relación con la seguridad y calidad alimentaria. Las herramientas propuestas comprenden diferentes metodologías como la modelización, la simulación y el análisis de procesos de inactivación microbiana, así como métodos de estadística aplicada y de investigación operativa para optimizar procesos y diseñar experimentos que permitan mejorar la precisión de los modelos matemáticos. La tesis se basa en cuatro de los artículos publicados en este periodo de formación. Los dos primeros tratan sobre diseño óptimo de experimentos en microbiología predictiva haciendo una diferenciación entre experimentos isotermos y no isotermos (dinámicos). Se concluyen con unas pautas y consejos para la toma de decisiones en relación a cómo diseñar los experimentos con el fin de maximizar la información obtenida en los mismos. Por otro lado, en el segundo bloque de publicaciones se aborda la seguridad alimentaria desde el punto de vista abiótico. En particular, respecto a la producción de acrilamida en tratamientos térmicos y su relación con otros parámetros de calidad y seguridad. Estos estudios introducen la optimización como herramienta para resolver problemas prácticos como el proceso de fritura de las patatas o procesado térmico de alimentos usados en comida para bebés (con restricciones más severas en cuanto a concentración de este tipo de compuestos). Los resultados indican, por un lado, que procesos a mayor temperatura garantizan la seguridad biológica al tiempo que minimizan la producción de acrilamida y, por otro, que en ciertos procesos como la fritura de la patata los niveles de acrilamida están por encima de las recomendaciones de la Agencia Europea de Seguridad Alimentaria (EFSA) cuando se intenta maximizar otros parámetros de calidad. Además, también se proponen unas guías que permiten diseñar procesos térmicos que minimizan el contenido de acrilamida maximizando la seguridad y calidad de los alimentos. [ENG] This doctoral dissertation has been presented in the form of thesis by publication. There is a growing interest in mathematical modeling to address the increasingly complex problems faced by food industries in order to ensure both food quality and safety. Although the amount of available data has experienced an extraordinary increase in the last decades, its complexity does not allow, on many occasions, the use of conventional analysis tools. Therefore, it is essential to develop a new generation of mathematical tools that can be implemented in the field of food processes in an efficient way, whose results are accessible to decision-makers in order to move towards the production of higher quality and safer food. In this doctoral thesis, modeling tools applied to food safety from a microbiological and toxicological point of view are developed. New strategies and techniques are proposed that combine the existing ones to generate guidelines and recommendations to be used in decision-making by stakeholders involved in food safety and quality. The proposed tools are framed within different scientific and engineering fields, such as modeling, simulation and analysis of microbial inactivation processes, as well as methods of applied statistics and operational research to optimize processes and designs of experiments that improve the accuracy of mathematical models. The thesis is based on four of the papers published during this training period. The first two deal with the optimal design of experiments in predictive microbiology distinguishing between isothermal and non-isothermal (dynamic) experiments. They conclude with some guidelines and advice for decision-making concerning how to design the experiments to maximize the information obtained from them. On the other hand, the second block of publications deals with food safety from the abiotic point of view. In particular, the production of acrylamide in heat treatments and its relationship with other quality and safety parameters. These studies introduce optimization as a tool to solve practical problems such as the potato frying process or thermal processing of foods used in baby food (with more severe restrictions on the concentration of this type of compounds). The results indicate, on the one hand, that higher temperature processes guarantee biological food safety while minimizing acrylamide production and, on the other hand, that in certain processes such as potato frying, acrylamide levels are above the recommendations of the European Food Safety Agency (EFSA) when trying to maximize other quality parameters. In addition, guidelines are also proposed that allow designing thermal processes that minimize acrylamide content while maximizing food safety and quality. Therefore, this thesis develops different methodologies to solve, guide and improve processes where food safety and quality can be affected. It provides an engineering vision to some of these problems and contributes with guidelines that can be useful for decision-making in food safety and quality. This Ph.D. thesis has been funded by Project “Intramural CSIC” Ref: 201840I049 y Project PID2020-116318RB-C32. Esta tesis doctoral se presenta bajo la modalidad de compendio de publicaciones. Está formada por un total de cuatro artículos: 1. Artículo 1. Garre, A., Peñalver-Soto, J. L., Esnoz, A., Iguaz, A., Fernandez, P. S., & Egea, J. A. (2019). On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods. PloS one, 14(8), e0220683. DOI: 10.1371/journal.pone.0220683 2. Artículo 2. Peñalver-Soto, J. L., Garre, A., Esnoz, A., Fernández, P. S., & Egea, J. A. (2019). Guidelines for the design of (optimal) isothermal inactivation experiments. Food Research International, 126, 108714. DOI: 10.1016/j.foodres.2019.108714 3. Artículo 3. Peñalver-Soto, J. L., Garre, A., Aznar, A., Fernández, P. S., & Egea, J. A. (2021). Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods, 10(11), 2535. DOI: 10.3390/foods10112535 4. Artículo 4. Peñalver-Soto, J. L., Muñoz-Guillermo, M., Garre, A., Iguaz, A., Fernández, P. S., & Egea, J. A. (2022). Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods, 11(22), 3689. DOI: https://doi.org/10.3390/foods11223689 Escuela Internacional de Doctorado de la Universidad Politécnica de Cartagena Universidad Politécnica de Cartagena Programa de Doctorado en Tecnologías Industriales