At XaRTA, we work to respond to food consumer demand in accordance with desired food safety. Hence, we work on both assessment and risk reduction.

Decreased risk studies are carried out through:

  1. Application of conventional and/or emerging technologies
  2. Application of control agents (disinfection and preservation) of agrarian interest and Processing industry
  3. Quality Systems
  4. Training


Diseño, desarrollo y aplicación de tecnologías tradicionales y/o emergentes de

  • Validación de la eficacia de nuevas tecnologías
  • Optimización de los procesos y de las condiciones de aplicación de tecnologías convencionales y/o emergentes. Influencia de:
    • Sistema de producción (ecológico/convencional)
    • Calidad del agua de riego y el adobado
    • Temperatura
    • Presión
    • Tiempo
    • Microbiota propia del alimento
    • Concentración de agentes de control
    • Composición de gases del envase
    • Sinergia de agentes de control y tecnologías


Bioconservation Agents

Design, development and application of preservation agents and improvement of existing agents of agrarian interest and for the processing industry.

  • Design, development, production, stabilization and improvement of  biopreservation agents.
  • These new agents are more respectful to the environment and allow reducing the use of chemical preservatives.
Applications Traditional control agents Biopreservation agents
  • Crop field
  • Postharvest
  • At factory
  • fungicides
  • bactericidal
  • fertilizers
  • nitrites
  • BHA
  • BHT
  • TBHQ
  • CO
  • protective cultures (lactic acid bacteria, …)
  • its metabolites (acids, bacteriocins, …)
  • proteins / peptides (protamines, …)
  • enzymes (lysozyme, glucose oxidase, …)
  • hydrosoluble natural antioxidants:
    • polyphenols
    • glutathione
    • ascorbic acid
    • bilirubin
    • uric acid
    • carnosine
  • liposoluble natural antioxidants:
    • tocopherols
    • tocotrienols
    • lycopene
    • carotenoids
    • ubiquinone
    • lipoic acid
  • natural extracts:
    • timol
    • carvacrol
    • carnosol
    • rosmanol
    • rosmaric acid
    • rosmaridiphenol

Quality systems

Experience in quality systems, both in mandatory protocols (HACCP and traceability) as well as in optional protocols (ISO 9002, Global Gap, BRC, IFS, Nature Choice, specific customer requirements, etc.):

  • Individualized technical assistance on implementation and monitoring (audits).
  • Search of food security indicators, which allow minimizing to the maximum extent the procedures that need to be performed either regulatorily or officially, and which, in addition, allow to obtain information in a quick, easy, economical and reliable manner.
  • Justification of HACCP critical points by means of classical and predictive microbiology.
    Resolution of processing problems, etc., to comply with legislation on food safety.


  • Courses for food handlers.
  • Courses for the implementation of quality systems: HACCP, traceability and quality regulations.
  • Individualized one-to-one training: utilization of equipments. Set up of analytical methods.