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Researchers at UCD

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Cristina Arroyo Casabona

Postdoc Research Fellow Lvl Ii

School Of Agriculture & Food Science
Agriculture and Food Science
Belfield
Dublin 4

Tel: +353 1 7167711
Email: cristina.arroyocasabona@ucd.ie

Biography

Dr. Cristina Arroyo earned her Bachelor of Veterinary Sciences and her PhD in Food Science from University of Zaragoza, Spain. She is currently a post-doctoral researcher in the UCD School of Agriculture and Food Science and is involved in a number of research projects. Her primary area of research has focused on the characterization of microbial inactivation by traditional and novel food processing technologies and also on the application of these novel technologies for improving the food quality. Those technologies include: Pulsed Electric Fields, Ultrasound, Ultraviolet Light, Broad-Spectrum Pulsed Light, High Pressure, Ohmic Heating and Microwave. She also delivers an online Masters module in Food Processing Technologies and has an active involvement in the supervision of undergraduate, postgraduate (MSc and PhD) and visiting students.

Professional

 

Associations

Association: Spanish Society for Microbiology (SEM), Function/Role: Member
Association: Institute of Food Technologists (IFT), Function/Role: Memeber
             

Languages

Spanish:
       

Publications

 

Book Chapters

Arroyo, C; Lyng, JG (2017) 'Pulsed Electric Fields in Hurdle Approaches for Microbial Inactivation' In: Miklavcic, D (eds). Handbook of Electroporation. UK: Springer International Publishing. , pp.1-30 [Details]
Arroyo, C; Lyng, JG (2017) 'The use of ultrasound for the inactivation of microorganisms and enzymes' In: Villamiel, M; García-Pérez, JV; Montilla, A; Cárcel, J; Benedito, J (eds). Ultrasound in Food Processing: Recent Advances. UK: Wiley-Blackwell. , pp.258-286 [Details]
Arroyo, C; Lyng, JG (2016) 'Electroprocessing of meat and meat products' In: Cummins, E; Lyng, JG (eds). Emerging Technologies in Meat Processing: Production, Processing and Technology. UK: Wiley-Blackwell. , pp.103-130 [Details]
 

Peer Reviewed Journals

Arroyo, C; Dorozko, A; Gaston, E; O¿Sullivan, M; Whyte, P; Lyng, JG (2017) 'Light based technologies for microbial inactivation of liquids, bead surfaces and powdered infant formula'. Food Microbiology, 67 :49-57. [DOI] [Details]
Arroyo, C; Kennedy, TM; Lyng, JG; O¿Sullivan, M (2017) 'Comparison of conventional heat treatment with selected non-thermal technologies for the inactivation of the commercial protease Protamex¿'. Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, . [DOI] [Details]
Cregenzán-Alberti, O; Arroyo, C; Dorozko, A; Whyte, P; Lyng JG (2017) 'Thermal characterization of Bacillus subtilis endospores and a comparative study of their resistance to high temperature pulsed electric fields (HTPEF) and thermal-only treatments'. Food Control, . Available Online [DOI] [Details]
Condón-Abanto, S; Arroyo, C; Álvarez, I; Brunton, N; Whyte, P; Lyng, JG (2017) 'An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus)'. Innovative Food Science and Emerging Technologies, . [Details]
Condón-Abanto, S; Arroyo, C; Álvarez, I; Condón, S; Lyng, JG (2016) 'Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)'. International Journal of Food Microbiology, 223 :9-16. Available Online [DOI] [Details]
Lascorz, D; Torella, E; Lyng, JG; Arroyo, C (2016) 'The potential of ohmic heating as an alternative to steam for heat processing shrimps'. Innovative Food Science and Emerging Technologies, 37 :329-335. Available Online [DOI] [Details]
Arroyo, C; Eslami, S; Brunton, NP; Arimi, JM; Noci, F; Lyng, JG (2015) 'An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat'. Poultry Science, 94 :1088-1095. Available Online [DOI] [Details]
Cebrián, G; Arroyo, C; Condón, S; Mañas, P (2015) 'Osmotolerance provided by the alternative sigma factors Ï¿B and rpoS to Staphylococcus aureus and Escherichia coli is solute dependent and does not result in an increased growth fitness in NaCl containing media'. International Journal of Food Microbiology, 214 :83-90. Available Online [DOI] [Details]
Cebrián, G; Arroyo, C; Mañas, P; Condón, S (2014) 'Bacterial maximum non-inhibitory and minimum inhibitory concentrations of different water activity depressing solutes'. International Journal of Food Microbiology, 188 :67-74. Available Online [DOI] [Details]
Guzel, BH; Arroyo, C; Condón, S; Pagán, R; Bayindirli, A; Alpas, H (2014) 'Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices'. Food and Bioprocess Technology, 7 (6):1701-1712. Available Online [DOI] [Details]
Arroyo, C; Lascorz, D; O'Dowd, L; Noci, F; Arimi, J; Lyng, JG (2014) 'Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle'. Meat Science, 99 :52-59. Available Online [DOI] [Details]
Arroyo, C; Gayán, E; Pagán, R; Condón, S (2012) 'UV-C inactivation of cronobacter sakazakii'. Foodborne Pathogens and Disease, 9 (10):907-914. Available Online [DOI] [Details]
Arroyo, C; Cebrián, G; Pagán, R, Condón, S (2012) 'Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice'. Food Control, 25 (1):342-348. Available Online [DOI] [Details]
Arroyo, C; Cebrián, G; Condón, S; Pagán, R (2012) 'Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditions'. Journal of Applied Microbiology, 112 (3):561-570. Available Online [DOI] [Details]
Arroyo, C; Cebrián, G; Pagán, R; Condón, S (2011) 'Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk'. International Journal of Food Microbiology, 151 (1):21-28. Available Online [DOI] [Details]
Arroyo, C; Cebrián, G; Mackey, BM; Condón, S; Pagán, R (2011) 'Environmental factors influencing the inactivation of Cronobacter sakazakii by high hydrostatic pressure'. International Journal of Food Microbiology, 147 (2):134-143. Available Online [DOI] [Details]
Arroyo, C; Cebrián, G; Pagán, R; Condón, S. (2011) 'Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods'. International Journal of Food Microbiology, 144 (3):446-454. Available Online [DOI] [Details]
Arroyo, C; Somolinos, M; Cebrián, G; Condón, S; Pagán, R (2010) 'Pulsed electric fields cause sublethal injuries in the outer membrane of Enterobacter sakazakii facilitating the antimicrobial activity of citral'. Letters in Applied Microbiology, 51 (5):525-531. Available Online [DOI] [Details]
Arroyo, C; Cebrián, G; Pagán, R; Condón, S (2010) 'Resistance of Enterobacter sakazakii to pulsed electric fields'. Innovative Food Science and Emerging Technologies, 11 (2):314-321. Available Online [DOI] [Details]
Arroyo, C; Condón, S; Pagán, R (2009) 'Thermobacteriological characterization of Enterobacter sakazakii'. International Journal of Food Microbiology, 136 (1):110-118. Available Online [DOI] [Details]
                                                                                                                     

Research

 

Research Projects

Sponsor : Enterprise Ireland (EI)
Title : Shelf-life determination of RTE meals in Modified Atmosphere Packaging
Start Date / End Date : 02-MAY-17 / 30-JUN-17

Recent Postgraduates

MSc Anna Dorozko (2016) - Thesis title: 'Light-based technologies for the decontamination of powdered infant formula'. Funded by the European Union' Seventh Framework Programme managed by REA Research Executive Agency (FP7/2007-2013) under grant agreement number 315323 'BABYSAFE - Light-based technologies for the decontamination of powdered infant formula'.

Current Postgraduate Students

Daniele Frontuto, Doctor of Philosophy (PhD)   -   Thesis Co-Supervisor
Santiago Condon Abanto, Doctor of Philosophy (PhD)   -   Thesis Co-Supervisor
Paula Navarro Castro, Agriculture (MSc(Agr))   -   Thesis Co-Supervisor

Teaching

 

Modules Coordinated

201600   FDSC40650     Food Science: PEF Processing of Food