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Marcial Silva

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Ing. En Industrias Alimentarias, M. Sc. Tecnología de Alimentos (UNALM), Dr. Ciencia de Alimentos (Univ. Sao Paulo - Brasil), especialista en microbiología de alimentos, inocuidad alimentaria,evaluación sensorial de alimentos, toxicología de alimentos, bioprocesos en la industria alimentaria

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Cabeza-Herrera E.A.

Universidad de Pamplona

Johannes Preiser-Kapeller

Austrian Academy of Sciences

Viacheslav Kuleshov

Stockholm University

Uwamere O Edeghor

University of Calabar, Calabar, Nigeria.

Mohammed Wasim Siddiqui

Bihar Agricultural University

Fitriyono Ayustaningwarno

Diponegoro University

Royal Holloway, University of London

UNIVERSITY OF JOS, NIGERIA

Benha University

Burdwan University

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Papers by Marcial Silva

Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride

Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media

This article is an open access article distributed under the terms and conditions of the Creative... more

Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles

Journal of Food Engineering, Apr 1, 2022

Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

International Journal of Food Microbiology, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru

Fermentation

In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strain... more In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes from vineyards in Moquegua, Peru, typically used for the production of pisco. Our second objective was to characterize the volatile compounds and sensory attributes of pisco made from these grapes. Pichia terricola (56%), Metschnikowia pulcherrima (31%), and Naganishia vaughanmartiniae (13%) were the main NSYSs isolated from the skin of aromatic Italy grapes and identified; meanwhile, Vishniacozyma carnescens (50%), Vishniacozyma heimaeyensis (30%), and Aureobasidium pullulans (20%) were identified on the skin of the non-aromatic Negra Criolla grapes. These NSYSs showed different capacities in terms of carbohydrate fermentation, polygalacturonase activity, ethanol tolerance, sulphite production, and nitrogen consumption. Moreover, the pisco resulting from these varieties of grape had different volatile pr...

Barriers and difficulties for the implementatios of HCC systems in food companies in Lima, Perú

Ingeniería Industrial

In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a techn... more In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a technical validation for their HACCP plan. The low adherence to safety systems raises the goal of identifying the main barriers and difficulties for the implementation of the HACCP system. Data was collected by sending a questionnaire to 32 companies. In order to define the underlying structure of the barriers and difficulties identified we performed an exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) based on a selection of nineteen (19) items, identifying four new factors that account for 66,7 % of the overall variability. After assessing their relevance, it was found that barriers and difficulties at the organizational/managerial level (F1) and in adaptation (F4), such as infrastructure and employee’s perception, were more relevant than attributes involving execution (F2), which comprises singular processes such as time, staff turnover, technology and others.

Barriers and difficulties for the implementatios of HCC systems in food companies in Lima, Perú

In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a techn... more In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a technical validation for their HACCP plan. The low adherence to safety systems raises the goal of identifying the main barriers and difficulties for the implementation of the HACCP system. Data was collected by sending a questionnaire to 32 companies. In order to define the underlying structure of the barriers and difficulties identified we performed an exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) based on a selection of nineteen (19) items, identifying four new factors that account for 66,7 % of the overall variability. After assessing their relevance, it was found that barriers and difficulties at the organizational/managerial level (F1) and in adaptation (F4), such as infrastructure and employee's perception, were more relevant than attributes involving execution (F2), which comprises singular processes such as time, staff turnover, technology and others. KEYWORDS: hazard analysis and critical control point / food security / food industry / safety regulations / Peru * Este estudio no fue financiado por ninguna entidad.

Barriers and difficulties for the implementatios of HCC systems in food companies in Lima, Perú

In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a techn... more In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a technical validation for their HACCP plan. The low adherence to safety systems raises the goal of identifying the main barriers and difficulties for the implementation of the HACCP system. Data was collected by sending a questionnaire to 32 companies. In order to define the underlying structure of the barriers and difficulties identified we performed an exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) based on a selection of nineteen (19) items, identifying four new factors that account for 66,7 % of the overall variability. After assessing their relevance, it was found that barriers and difficulties at the organizational/managerial level (F1) and in adaptation (F4), such as infrastructure and employee's perception, were more relevant than attributes involving execution (F2), which comprises singular processes such as time, staff turnover, technology and others. KEYWORDS: hazard analysis and critical control point / food security / food industry / safety regulations / Peru * Este estudio no fue financiado por ninguna entidad.

Efecto de la irradiación a dosis bajas sobre las características microbiológicas de hamburguesa de pollo almacenadas a 2±2 °C

Efecto Del Almacenamiento Sobre El Contaje De Microorganismos

anales científicos, 2002

... de la Universidad de São Paulo 2 Profesor Principal en la Facultad de Industrias Alimentarias... more

Ozone Efficacy for the Disinfection of Ambulances Used to Transport Patients during the COVID-19 Pandemic in Peru

International Journal of Environmental Research and Public Health

We assessed the disinfection efficacy of an ozone generator prototype in ambulances used to trans... more We assessed the disinfection efficacy of an ozone generator prototype in ambulances used to transport patients with coronavirus disease (COVID-19). This research consisted of three stages: in vitro tests using microbial indicators, such as Candida albicans, Escherichia coli, Staphylococcus aureus and Salmonella phage, which were experimentally inoculated onto polystyrene crystal surfaces within a 23 m3 enclosure. They were then exposed to ozone at a 25 ppm concentration using the ozone generator (Tecnofood SAC) portable prototype, and the decimal reduction time (D) was estimated for each indicator. The second stage involved the experimental inoculation of the same microbial indicators on a variety of surfaces inside conventional ambulances. The third stage consisted of exploratory field testing in ambulances used to transport patients with suspected COVID-19. During the second and third stages, samples were collected by swabbing different surfaces before and after 25 ppm ozonisation...

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride

Foods 2022

This article is an open access article distributed under the terms and conditions of the Creative... more

Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture

Foods 2022

This article is an open access article distributed under the terms and conditions of the Creative... more

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride

Foods 2022

This article is an open access article distributed under the terms and conditions of the Creative... more

El SARS-CoV-2 y otros virus emergentes y su relación con la inocuidad en la cadena alimentaria

Influenza pandemics are related to the viral flow of wild and migratory birds, passing to pigs an... more Influenza pandemics are related to the viral flow of wild and migratory birds, passing to pigs and poultry (intermediate hosts), which would end up infecting humans. Process management through Good Farming Practices for animal production and Animal Welfare should be important preventive measures to avoid this contagion. In coronaviruses and Ebola there are ancestral hosts (such as bats) and intermediate hosts (such as Civettictis civetta or Paradoxurus hermaphroditus for SARS-CoV-1, dromedaries for MERS-CoV, and snakes and Manis javanica for SARS-CoV-2). In its natural state the inter-specie jump would take much longer to occur; however, the existence of wet markets, where animals are traded, would have allowed viruses to find a new host in humans. In addition to pneumonia, the invasion of SARS-CoV-2 produces temporary discomfort, such as diarrhea, due to the abundance of the ACE-2 receptor in both lung cells and enterocytes, where its replication would increase the probability of t...

Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas

Revista de Investigaciones Altoandinas - Journal of High Andean Research, 2019

Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuber... more Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas Formulation optimization of cabanossi made with Lama meat (Lama glama) and potato (Solanum tuberosum) using mixture design method RESUMEN ARTÍCULO ORIGINAL INFORMACIÓN DEL ARTÍCULO

Recuento en VRBA y placas Petrifilm TM PFEC de coliformes totales en la pimienta negra (Piper nigrum L.), con y sin reparación de células injuriadas

Determinacion Sensorial Del Tiempo De Vida Media De Hamburguesa De Pollo Sometida a Bajas Dosis De Irradiacion

anales científicos, 2002

... SINGH, H., LACROIX, M. y MARCEL G. 1991. ... Perú en números. Cuánto SA Lima 1199 p. PREDICCI... more

Memorias del I Simposio Online de Inocuidad Alimentaria

Repositorio institucional - URP, 2020

La pandemia del Covid-19 nos ha hecho repensar en la forma como vivimos y el cómo debemos de adap... more La pandemia del Covid-19 nos ha hecho repensar en la forma como vivimos y el cómo debemos de adaptarnos adecuadamente ante las nuevas circunstancias. Las nuevas exigencias para evitar contagiarse con esta enfermedad han permitido que las condiciones higiénico- sanitarias mejoren, tanto en los hogares, como en los establecimientos en donde se elaboran alimentos y bebidas. Condiciones básicas como el lavarse adecuadamente las manos, el lavar y desinfectar los alimentos (cuando sea posible), la limpieza y desinfección de las instalaciones o los hogares, el proteger y conservar los alimentos, y por supuesto el evitar la contaminación cruzada, al día de hoy se han reforzado. Debido al contexto en que vivimos, al distanciamiento social establecido por el gobierno peruano con el fin de minimizar los contagios a nivel nacional, y con el fin de seguir brindando información actualizada sobre la inocuidad alimentaria, un tema de relevancia sobretodo en este tiempo, es que el Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria de la Universidad Ricardo Palma (ICCCIA-URP) decidió realizar el I Simposio Online de Inocuidad Alimentaria (I SOIA 2020). Este evento, aprobado por la Universidad Ricardo Palma mediante Acuerdo de Consejo Universitario N° 0822-2020-virtual, fue llevado a cabo de forma online (a través de la plataforma digital Even3) y fue brindado al público de forma gratuita. El evento fue realizado en 3 días, dentro del cual se tocaron 3 capítulos: microbiología de alimentos en el contexto industrial; gestión, cultura y herramientas para mejorar la inocuidad de los alimentos; y tópicos selectos.Trabado de investigacio

Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)

Scientia Agropecuaria, Aug 20, 2021

Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems u... more

Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride

Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media

This article is an open access article distributed under the terms and conditions of the Creative... more

Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles

Journal of Food Engineering, Apr 1, 2022

Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

International Journal of Food Microbiology, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru

Fermentation

In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strain... more In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes from vineyards in Moquegua, Peru, typically used for the production of pisco. Our second objective was to characterize the volatile compounds and sensory attributes of pisco made from these grapes. Pichia terricola (56%), Metschnikowia pulcherrima (31%), and Naganishia vaughanmartiniae (13%) were the main NSYSs isolated from the skin of aromatic Italy grapes and identified; meanwhile, Vishniacozyma carnescens (50%), Vishniacozyma heimaeyensis (30%), and Aureobasidium pullulans (20%) were identified on the skin of the non-aromatic Negra Criolla grapes. These NSYSs showed different capacities in terms of carbohydrate fermentation, polygalacturonase activity, ethanol tolerance, sulphite production, and nitrogen consumption. Moreover, the pisco resulting from these varieties of grape had different volatile pr...

Barriers and difficulties for the implementatios of HCC systems in food companies in Lima, Perú

Ingeniería Industrial

In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a techn... more In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a technical validation for their HACCP plan. The low adherence to safety systems raises the goal of identifying the main barriers and difficulties for the implementation of the HACCP system. Data was collected by sending a questionnaire to 32 companies. In order to define the underlying structure of the barriers and difficulties identified we performed an exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) based on a selection of nineteen (19) items, identifying four new factors that account for 66,7 % of the overall variability. After assessing their relevance, it was found that barriers and difficulties at the organizational/managerial level (F1) and in adaptation (F4), such as infrastructure and employee’s perception, were more relevant than attributes involving execution (F2), which comprises singular processes such as time, staff turnover, technology and others.

Barriers and difficulties for the implementatios of HCC systems in food companies in Lima, Perú

In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a techn... more In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a technical validation for their HACCP plan. The low adherence to safety systems raises the goal of identifying the main barriers and difficulties for the implementation of the HACCP system. Data was collected by sending a questionnaire to 32 companies. In order to define the underlying structure of the barriers and difficulties identified we performed an exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) based on a selection of nineteen (19) items, identifying four new factors that account for 66,7 % of the overall variability. After assessing their relevance, it was found that barriers and difficulties at the organizational/managerial level (F1) and in adaptation (F4), such as infrastructure and employee's perception, were more relevant than attributes involving execution (F2), which comprises singular processes such as time, staff turnover, technology and others. KEYWORDS: hazard analysis and critical control point / food security / food industry / safety regulations / Peru * Este estudio no fue financiado por ninguna entidad.

Barriers and difficulties for the implementatios of HCC systems in food companies in Lima, Perú

In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a techn... more In Peru, only 1 % of food processing companies located in Metropolitan Lima have obtained a technical validation for their HACCP plan. The low adherence to safety systems raises the goal of identifying the main barriers and difficulties for the implementation of the HACCP system. Data was collected by sending a questionnaire to 32 companies. In order to define the underlying structure of the barriers and difficulties identified we performed an exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) based on a selection of nineteen (19) items, identifying four new factors that account for 66,7 % of the overall variability. After assessing their relevance, it was found that barriers and difficulties at the organizational/managerial level (F1) and in adaptation (F4), such as infrastructure and employee's perception, were more relevant than attributes involving execution (F2), which comprises singular processes such as time, staff turnover, technology and others. KEYWORDS: hazard analysis and critical control point / food security / food industry / safety regulations / Peru * Este estudio no fue financiado por ninguna entidad.

Efecto de la irradiación a dosis bajas sobre las características microbiológicas de hamburguesa de pollo almacenadas a 2±2 °C

Efecto Del Almacenamiento Sobre El Contaje De Microorganismos

anales científicos, 2002

... de la Universidad de São Paulo 2 Profesor Principal en la Facultad de Industrias Alimentarias... more

Ozone Efficacy for the Disinfection of Ambulances Used to Transport Patients during the COVID-19 Pandemic in Peru

International Journal of Environmental Research and Public Health

We assessed the disinfection efficacy of an ozone generator prototype in ambulances used to trans... more We assessed the disinfection efficacy of an ozone generator prototype in ambulances used to transport patients with coronavirus disease (COVID-19). This research consisted of three stages: in vitro tests using microbial indicators, such as Candida albicans, Escherichia coli, Staphylococcus aureus and Salmonella phage, which were experimentally inoculated onto polystyrene crystal surfaces within a 23 m3 enclosure. They were then exposed to ozone at a 25 ppm concentration using the ozone generator (Tecnofood SAC) portable prototype, and the decimal reduction time (D) was estimated for each indicator. The second stage involved the experimental inoculation of the same microbial indicators on a variety of surfaces inside conventional ambulances. The third stage consisted of exploratory field testing in ambulances used to transport patients with suspected COVID-19. During the second and third stages, samples were collected by swabbing different surfaces before and after 25 ppm ozonisation...

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride

Foods 2022

This article is an open access article distributed under the terms and conditions of the Creative... more

Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture

Foods 2022

This article is an open access article distributed under the terms and conditions of the Creative... more

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride

Foods 2022

This article is an open access article distributed under the terms and conditions of the Creative... more

El SARS-CoV-2 y otros virus emergentes y su relación con la inocuidad en la cadena alimentaria

Influenza pandemics are related to the viral flow of wild and migratory birds, passing to pigs an... more Influenza pandemics are related to the viral flow of wild and migratory birds, passing to pigs and poultry (intermediate hosts), which would end up infecting humans. Process management through Good Farming Practices for animal production and Animal Welfare should be important preventive measures to avoid this contagion. In coronaviruses and Ebola there are ancestral hosts (such as bats) and intermediate hosts (such as Civettictis civetta or Paradoxurus hermaphroditus for SARS-CoV-1, dromedaries for MERS-CoV, and snakes and Manis javanica for SARS-CoV-2). In its natural state the inter-specie jump would take much longer to occur; however, the existence of wet markets, where animals are traded, would have allowed viruses to find a new host in humans. In addition to pneumonia, the invasion of SARS-CoV-2 produces temporary discomfort, such as diarrhea, due to the abundance of the ACE-2 receptor in both lung cells and enterocytes, where its replication would increase the probability of t...

Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas

Revista de Investigaciones Altoandinas - Journal of High Andean Research, 2019

Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuber... more Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas Formulation optimization of cabanossi made with Lama meat (Lama glama) and potato (Solanum tuberosum) using mixture design method RESUMEN ARTÍCULO ORIGINAL INFORMACIÓN DEL ARTÍCULO

Recuento en VRBA y placas Petrifilm TM PFEC de coliformes totales en la pimienta negra (Piper nigrum L.), con y sin reparación de células injuriadas

Determinacion Sensorial Del Tiempo De Vida Media De Hamburguesa De Pollo Sometida a Bajas Dosis De Irradiacion

anales científicos, 2002

... SINGH, H., LACROIX, M. y MARCEL G. 1991. ... Perú en números. Cuánto SA Lima 1199 p. PREDICCI... more

Memorias del I Simposio Online de Inocuidad Alimentaria

Repositorio institucional - URP, 2020

La pandemia del Covid-19 nos ha hecho repensar en la forma como vivimos y el cómo debemos de adap... more La pandemia del Covid-19 nos ha hecho repensar en la forma como vivimos y el cómo debemos de adaptarnos adecuadamente ante las nuevas circunstancias. Las nuevas exigencias para evitar contagiarse con esta enfermedad han permitido que las condiciones higiénico- sanitarias mejoren, tanto en los hogares, como en los establecimientos en donde se elaboran alimentos y bebidas. Condiciones básicas como el lavarse adecuadamente las manos, el lavar y desinfectar los alimentos (cuando sea posible), la limpieza y desinfección de las instalaciones o los hogares, el proteger y conservar los alimentos, y por supuesto el evitar la contaminación cruzada, al día de hoy se han reforzado. Debido al contexto en que vivimos, al distanciamiento social establecido por el gobierno peruano con el fin de minimizar los contagios a nivel nacional, y con el fin de seguir brindando información actualizada sobre la inocuidad alimentaria, un tema de relevancia sobretodo en este tiempo, es que el Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria de la Universidad Ricardo Palma (ICCCIA-URP) decidió realizar el I Simposio Online de Inocuidad Alimentaria (I SOIA 2020). Este evento, aprobado por la Universidad Ricardo Palma mediante Acuerdo de Consejo Universitario N° 0822-2020-virtual, fue llevado a cabo de forma online (a través de la plataforma digital Even3) y fue brindado al público de forma gratuita. El evento fue realizado en 3 días, dentro del cual se tocaron 3 capítulos: microbiología de alimentos en el contexto industrial; gestión, cultura y herramientas para mejorar la inocuidad de los alimentos; y tópicos selectos.Trabado de investigacio

Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)

Scientia Agropecuaria, Aug 20, 2021

Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems u... more