All Stories

  1. Survival of a surrogate African swine fever virus-like algal virus in feed matrices using a 23-day commercial United States truck transport model

    Article • Frontiers in Microbiology, December 2022, Frontiers

    Fernando Sampedro

  2. Quantitative risk assessment model to investigate the public health impact of varying Listeria monocytogenes allowable levels in different food commodities: A retrospective analysis

    Article • International Journal of Food Microbiology, December 2022, Elsevier

    Fernando Sampedro

  3. Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico

    Article • Risk Analysis, April 2022, Wiley

    Fernando Sampedro

  4. Developing a risk management framework to improve public health outcomes by enumerating Salmonella in ground turkey – RETRACTION

    Article • Epidemiology and Infection, January 2022, Cambridge University Press

    Fernando Sampedro

  5. Response to ‘Major errors in published Salmonella risk assessment model’

    Article • Epidemiology and Infection, January 2022, Cambridge University Press

    Fernando Sampedro

  6. Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

    Article • Food Science and Technology International, November 2021, SAGE Publications

    Fernando Sampedro, Med. Vet.; MSc Veterinary Medicine; Dr. Biotechnology Marcelo Lisandro Signorini

  7. Rethinking the uncertainty of African swine fever virus contamination in feed ingredients and risk of introduction into the United States

    Article • Transboundary and Emerging Diseases, November 2021, Hindawi Publishing Corporation

    Fernando Sampedro

  8. New perspectives for evaluating relative risks of African swine fever virus contamination in global feed ingredient supply chains

    Article • Transboundary and Emerging Diseases, June 2021, Hindawi Publishing Corporation

    Fernando Sampedro

  9. An expert‐based risk ranking framework for assessing potential pathogens in the live baitfish trade

    Article • Transboundary and Emerging Diseases, December 2020, Hindawi Publishing Corporation

    Fernando Sampedro

  10. Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

    Article • PLOS One, November 2020, PLOS

    Gerardo Leotta, Fernando Sampedro, Med. Vet.; MSc Veterinary Medicine; Dr. Biotechnology Marcelo Lisandro Signorini

  11. Virginiamycin Thermal Degradation Kinetics in a Model Matrix Simulating Distillation Conditions within a Commercial Fuel Ethanol Production Facility

    Article • Food and Bioproducts Processing, March 2020, Elsevier

    Fernando Sampedro

  12. Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation

    Article • Food Microbiology, February 2020, Elsevier

    Fernando Sampedro

  13. Modeling the Transmission of Foot and Mouth Disease to Inform Transportation of Infected Carcasses to a Disposal Site During an Outbreak Event

    Article • Frontiers in Veterinary Science, January 2020, Frontiers

    Fernando Sampedro

  14. Planning “Plan B”: The Case of Moving Cattle From an Infected Feedlot Premises During a Hypothetical Widespread FMD Outbreak in the United States

    Article • Frontiers in Veterinary Science, January 2020, Frontiers

    Fernando Sampedro

  15. Food Consumer Behavior and Salmonella Exposure Self‐Perception in the Central Region of Mexico

    Article • Journal of Food Science, September 2019, Wiley

    Fernando Sampedro

  16. Prioritization of Chicken Meat Processing Interventions on the Basis of Reducing the Salmonella Residual Relative Risk

    Article • Journal of Food Protection, August 2019, International Association for Food Protection

    Fernando Sampedro

  17. Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia

    Article • Food Science and Technology International, August 2019, SAGE Publications

    Fernando Sampedro

  18. Methodology for Creating an Information Tool for Animal Food Facilities

    Article • Journal of Agricultural & Food Information, May 2019, Taylor & Francis

    Fernando Sampedro

  19. Developing a risk management framework to improve public health outcomes by enumerating Salmonella in ground turkey – RETRACTION

    Article • Epidemiology and Infection, December 2018, Cambridge University Press

    Fernando Sampedro

  20. Survival of porcine epidemic diarrhea virus (PEDV) in thermally treated feed ingredients and on surfaces

    Article • Porcine Health Management, September 2017, Springer Science + Business Media

    Fernando Sampedro

  21. Assessment of Meat and Poultry Product Recalls Due to Salmonella Contamination: Product Recovery and Illness Prevention

    Article • Journal of Food Protection, July 2017, International Association for Food Protection

    Fernando Sampedro

  22. Environmental persistence of porcine coronaviruses in feed and feed ingredients

    Article • PLOS One, May 2017, PLOS

    Fernando Sampedro

  23. Feed additives decrease survival of delta coronavirus in nursery pig diets

    Article • Porcine Health Management, January 2017, Springer Science + Business Media

    Fernando Sampedro

  24. Proactive Risk Assessments and the Continuity of Business Principles: Perspectives on This Novel, Combined Approach to Develop Guidance for the Permitted Movement of Agricultural Products during a Foot-and-Mouth Disease Outbreak in the United States

    Article • Frontiers in Veterinary Science, January 2017, Frontiers

    Fernando Sampedro

  25. Prioritization of Managed Pork Supply Movements during a FMD Outbreak in the US

    Article • Frontiers in Veterinary Science, October 2016, Frontiers

    Fernando Sampedro

  26. Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments?

    Article • Food Control, October 2016, Elsevier

    Fernando Sampedro

  27. Comparison of Thermal and Non-Thermal Processing of Swine Feed and the Use of Selected Feed Additives on Inactivation of Porcine Epidemic Diarrhea Virus (PEDV)

    Article • PLOS One, June 2016, PLOS

    Fernando Sampedro

  28. Factors associated with recovery of meat products following recalls due to Shiga toxin-producing Escherichia coli

    Article • Epidemiology and Infection, June 2016, Cambridge University Press

    Fernando Sampedro

  29. Risk Prioritization Tool to Identify the Public Health Risks of Wildlife Trade: The Case of Rodents from Latin America

    Article • Zoonoses and Public Health, September 2015, Wiley

    Fernando Sampedro

  30. Assessment of Shiga Toxin–Producing Escherichia coli O157 Illnesses Prevented by Recalls of Beef Products

    Article • Foodborne Pathogens and Disease, September 2015, Mary Ann Liebert Inc

    Fernando Sampedro

  31. Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products

    Article • May 2015, Wiley

    Fernando Sampedro

  32. Knowledge and Perceived Implementation of Food Safety Risk Analysis Framework in Latin America and the Caribbean Region

    Article • Journal of Food Protection, December 2014, Elsevier

    Fernando Sampedro

  33. Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milk

    Article • Journal of Dairy Science, July 2014, American Dairy Science Association

    Fernando Sampedro

  34. Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing

    Article • Innovative Food Science & Emerging Technologies, June 2014, Elsevier

    Fernando Sampedro

  35. Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization

    Article • Food and Bioprocess Technology, April 2014, Springer Science + Business Media

    Fernando Sampedro

  36. Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes

    Article • LWT, January 2014, Elsevier

    Fernando Sampedro

  37. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

    Article • Journal of Food Engineering, February 2013, Elsevier

    Fernando Sampedro

  38. Cost analysis of commercial pasteurization of orange juice by pulsed electric fields

    Article • Innovative Food Science & Emerging Technologies, January 2013, Elsevier

    Fernando Sampedro

  39. Incorporating Risk Communication into Highly Pathogenic Avian Influenza Preparedness and Response Efforts

    Article • Avian Diseases, December 2012, American Association of Avian Pathologists (AAAP)

    Fernando Sampedro

  40. The Impact of Holding Time on the Likelihood of Moving Internally Contaminated Eggs from a Highly Pathogenic Avian Influenza Infected but Undetected Commercial Table-Egg Layer Flock

    Article • Avian Diseases, December 2012, American Association of Avian Pathologists (AAAP)

    Fernando Sampedro

  41. Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

    Article • Journal of Food Processing and Preservation, October 2012, Wiley

    Fernando Sampedro

  42. Thermal Food Processing

    Article • May 2012, Taylor & Francis

    Fernando Sampedro

  43. Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect

    Article • European Food Research and Technology, February 2012, Springer Science + Business Media

    Fernando Sampedro

  44. Recent Developments in Non‐thermal Processess

    Article • February 2012, Wiley

    Fernando Sampedro

  45. Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation

    Article • Food Control, March 2011, Elsevier

    Fernando Sampedro

  46. Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice

    Article • European Food Research and Technology, November 2010, Springer Science + Business Media

    Fernando Sampedro

  47. New food processing technologies as a paradigm of safety and quality

    Article • British Food Journal, May 2010, Emerald

    Fernando Sampedro

  48. Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage

    Article • Innovative Food Science & Emerging Technologies, October 2009, Elsevier

    Fernando Sampedro

  49. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing

    Article • Journal of Food Science, March 2009, Wiley

    Fernando Sampedro

  50. Improvement of the Fresh Taste Intensity of Processed Clementine Juice by Separate Pasteurization of its Serum and Pulp

    Article • Food Science and Technology International, December 2008, SAGE Publications

    Fernando Sampedro

  51. Inactivation kinetics of pectin methyl esterase under combined thermal–high pressure treatment in an orange juice–milk beverage

    Article • Journal of Food Engineering, May 2008, Elsevier

    Fernando Sampedro

  52. Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters

    Article • Journal of Food Engineering, June 2007, Elsevier

    Fernando Sampedro

  53. Impact of pulsed electric fields on food enzymes and shelf-life

    Article • January 2007, Elsevier

    Fernando Sampedro

  54. Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

    Article • Food Chemistry, January 2007, Elsevier

    Fernando Sampedro

  55. Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives

    Article • Food Science and Technology International, October 2006, SAGE Publications

    Fernando Sampedro

  56. Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage

    Article • European Food Research and Technology, February 2006, Springer Science + Business Media

    Fernando Sampedro

  57. Effect of temperature and substrate on Pef inactivation of Lactobacillus plantarum in an orange juice–milk beverage

    Article • European Food Research and Technology, January 2006, Springer Science + Business Media

    Fernando Sampedro

  58. MODELLING THE INACTIVATION BY PEF OF LACTOBACILLUS PLANTARUM IN AN ORANGE JUICE-MILK BEVERAGE

    Article • Acta Horticulturae, May 2005, International Society for Horticultural Science (ISHS)

    Fernando Sampedro

  59. Quality and Safety Aspects of PEF Application in Milk and Milk Products

    Article • Critical Reviews in Food Science and Nutrition, January 2005, Taylor & Francis

    Fernando Sampedro