— A UCR student research project looks at factors that influence the microbiological stability of bottled hot sauce to prevent problems like botulism.

Carolina Zúñiga Arrieta’s dissertation research at the University of Costa Rica’s School of Food Technology was selected as one of six finalists in an annual research competition organized by the U.S.-based Institute of Food Technologists (IFT), reported the UCR Dean’s office this week.

Her project evaluates the effect of pH, the addition of acidifying agents, and bottling temperature on the microbiological stability of bottled hot sauces.

The young researcher will participate alongside students from North America in the Undergraduate Research Competition to be held in June in Las Vegas, Nevada. “Zúñiga will be the first student from a university outside the U.S. and Canada to participate as a finalist in this prestigious competition,” said the UCR Dean’s office.

Her thesis director, Jessie Usaga Barrientos, is a researcher at the National Center of Science and Technology of Food (CITA) and professor at the UCR School of Food Technology, .

Usaga acknowledged that, “This achievement would not have been possible without the financial support of the Vice President’s Office on Research which provided funding for the research project.”

“Undoubtedly, this fund is an excellent initiative that strengthens research and further encourages young students to become actively involved in science and its application,” concluded the researcher.

Zúñiga will give an oral presentation of her research and then respond to a round of questions before a jury of experts about her research. In addition, she must present a scientific poster about her project.

The research aims “to evaluate the effect of pH and organic acids commonly present in the formulations of acidified pepper sauces marketed in Costa Rica on the microbiological stability of the product, after applying a heat treatment and cold bottling,” explained Zúñiga.

She said the research aims to determine what conditions will guarantee the microbiological stability of the sauces, and thus avoid their deterioration under normal storage conditions.

According to Zúñiga, “reducing the pH of food through the addition of organic acids is a strategy widely used by the food industry because it prevents the germination of microorganisms and pathogens, particularly Clostridium botulinum [commonly known as botulism].”

The Vice President’s Office on Research provides a ₡500 thousand grant to students whose dissertation research proposals are selected.

“Since its creation in 2010, this incentive has provided partial funding to 48 thesis projects at the undergraduate level in various academic areas, thus stimulating a greater link between academic training and research,” said the UCR Vice President’s Office.

Several of the funded projects have been selected for participation in national and international scientific forums, added the UCR.