M. Garriga
IRTA-Food Safety Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: margarita.garrita@irta.cat
Margarita Garriga was born in Girona (Catalonia, Spain). Biologist and PhD in Veterinary (UAB). Since 1983 she works at IRTA in Monells (Girona) and during this period she did stages at INRA Jouy en Josas (France), Università Cattolica Sacro Cuore (Italy) and at the Technical University of Munich (Germany). She has more than 30 years of experience in microbiology of meat products. Research interest on lactic acid bacteria and their metabolites, development of starter bioprotective/protective/probiotic cultures and new preservation technologies to enhance food safety. Since November 2009 to June 2016, Head of the IRTA-Food Safety Programme. Responsible for the consolidated research group SEGURAL. Member of the advisory scientific committee of ACSA (Catalan Agency for Food Safety). With 95 SCI papers published in Q1, h index: 39. Awarded with the IgNobel Prize of Nutrition in 2014. She has lead/participated in several national and EU projects as well as in contracts with enterprises.
- Papers in database
- 3
- Years active
- 1999 – 2014
- Total publications
- 149
- Total citations
- 7,962
- h-index
- 55
Research Areas
- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Food Safety and Hygiene
Papers (3)
- 2014Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.10.1016/j.meatsci.2013.09.008
- 2014The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.10.1016/j.ijfoodmicro.2014.06.013
- 1999Lactobacillus salivarius CTC2197 Prevents Salmonella enteritidis Colonization in Chickens10.1128/AEM.65.11.4981-4986.1999