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Biology and Biochemistry

D-Index
59
Citations
10682
World Ranking
12725
National Ranking
258

Overview

Margarita Garriga is affiliated with the Institute of Agrifood Research and Technology in Spain. Their research broadly spans the fields of Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences. Within these fields, their work is notably concentrated in subfields such as Biotechnology, Animal Science and Zoology, Food Science, and Plant Science.

Their research topics focus on food safety and animal product quality, with frequent emphasis on microbial inactivation methods and pathogen control strategies. Key areas of expertise include Listeria monocytogenes in food safety, meat and animal product quality, food safety and hygiene, insect pest control strategies, and epidemiology relating to Salmonella and Campylobacter.

They have contributed to several scientific publications, including papers published in specialized journals in food microbiology and meat science. Some of their recent papers are as follows:

  • Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature (2020, Meat Science)
  • Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham (2020, Food Research International)
  • High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage (2022, Food Microbiology)
  • Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent (2022, Food Microbiology)
  • Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages (2021, International Journal of Food Microbiology)

Their frequent coauthors include researchers such as Cristina Serra-Castelló, Anna Jofré, Sara Bover-Cid, Arícia Possas, and Nicoletta Belletti. This network indicates collaborative work primarily within the domain of food safety and microbiological risk management.

Margarita Garriga's publications have appeared in journals such as Food Microbiology, Meat Science, Food Research International, International Journal of Food Microbiology, and Animal Feed Science and Technology.

Best Publications

  • New mild technologies in meat processing: high pressure as a model technology

    M Hugas;M Garriga;J.M Monfort

  • Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins.

    T Aymerich;H Holo;L S Håvarstein;M Hugas

  • Lactobacillus salivarius CTC2197 Prevents Salmonella enteritidis Colonization in Chickens

    Mònica Pascual;Marta Hugas;Jose Ignacio Badiola;Josep Maria Monfort

  • Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

    M. Garriga;N. Grèbol;M.T. Aymerich;J.M. Monfort

  • Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

    T Aymerich;B Martín;M Garriga;M Hugas

  • Functionalty of enterococci in meat products

    Marta Hugas;M. Garriga;M.T. Aymerich

  • Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

    M. Garriga;M.T. Aymerich;S. Costa;J.M. Monfort

  • Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494

    M. Hugas;M. Garriga;M.T. Aymerich;J.M. Monfort

  • Biogenic amines in traditional fermented sausages produced in selected European countries

    M.L. Latorre-Moratalla;T. Veciana-Nogués;S. Bover-Cid;M. Garriga

  • Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages

    B. Martín;M. Garriga;M. Hugas;S. Bover-Cid

  • Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

    T. Aymerich;B. Martín;M. Garriga;M.C. Vidal-Carou

  • Biochemical characterization of lactobacilli from dry fermented sausages

    M. Hugas;M. Garriga;T. Aymerich;J.M. Monfort

  • Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham.

    Teresa Aymerich;Anna Jofré;Margarita Garriga;Marta Hugas

  • Application of Enterocins as Biopreservatives against Listeria innocua in Meat Products

    T Aymerich;M Garriga;J Ylla;J Vallier

  • Diversity and distribution of Listeria monocytogenes in meat processing plants.

    Belén Martín;Adriana Perich;Diego Gómez;Javier Yangüela

  • Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

    Raquel Rubio;Anna Jofré;Belén Martín;Teresa Aymerich

  • Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration.

    Anna Jofré;Margarita Garriga;Teresa Aymerich

  • Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

    A. Jofré;B. Martin;M. Garriga;M. Hugas

  • Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

    M.T Aymerich;M Garriga;J.M Monfort;I Nes

  • Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres

    M Hugas;F Pagés;M Garriga;J.M Monfort

Frequent Co-Authors

Maria João Fraqueza
Maria João Fraqueza University of Lisbon
Paw Dalgaard
Paw Dalgaard Technical University of Denmark
Maria Pla
Maria Pla University of Girona
Mercedes Maqueda
Mercedes Maqueda University of Granada
Ingolf F. Nes
Ingolf F. Nes Norwegian University of Life Sciences
Manuel Martínez-Bueno
Manuel Martínez-Bueno University of Granada
Antonio Gálvez
Antonio Gálvez University of Jaén
Eva Valdivia
Eva Valdivia University of Granada
Monique Zagorec
Monique Zagorec INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Patricia Ruas-Madiedo
Patricia Ruas-Madiedo Spanish National Research Council

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