My research work in meat microbiology deals with the analysis of microbial contamination of meat and poultry products in Costa Rica and the behaviour of different pathogenic bacteria in such matrices. Main pathogenic bacteria studied in our lab include L. monocytogenes, Salmonella, C. perfringens, C. difficile and Campylobacter.

Research topics include growth in meat products, thermal resistance and bacterial response to different types of antimicrobial compounds. Bacterial responses are described through the use of predictive microbiology tools.

Data on meat contamination and bacterial behaviour are used to build risk assessment models. Studies on microbial stability of newly developed meat products, new meat matrices or new types of packaging systems are complimentary to the aboved mentioned research; these data is combined with physico-chemical and sensory analysis for shelf life determination of meat products.

Currently, I also collaborate with research projects aimed to evaluate the biotechnological capacity of lactic acid bacteria isolated in Costa Rica in order to obtain new antimicrobial compounds for food applications; also we are analyzing the probiotic potential of some of these isolates.