Biography
Dr. Margie M. Sánchez-Vega received her bachelor’s degree in Animal, Dairy and Poultry Science from Louisiana State University. She received her master’s degree in Public Health with a general focus concentration from University of Puerto Rico, Medical Sciences campus. Lastly, she earned her doctorate’s degree in Dairy Food Sciences from Louisiana State University. Dr. Sánchez-Vega is currently an Assistant Professor of Practice at The School of Animal and Comparative Biomedical Sciences at University of Arizona, where she teaches both animal and food sciences courses. Original from Puerto Rico, Dr. Sanchez-Vega’s interests include food safety and food processing, area in which she possesses plenty of experience. Among her pastimes, she enjoys photography and regular visits to zoos and parks in general. Dr. Sánchez-Vega currently lives in Vail, Arizona with her husband, son and dog.
Work Experience
- University of Arizona, Tucson, Arizona (2021 - Ongoing)
- Universidad Ana G. Mendez (Capital Area Campus) (2019 - 2020)
- Universidad Ana G. Méndez (Formerly known as Universidad del Turabo) (2017 - 2019)
- Universidad Ana G. Méndez (Formerly known as Universidad del Turabo) (2017 - 2019)
- Universidad Ana G. Méndez (Formerly known as Universidad del Turabo) (2015 - 2017)
- Viandharina, LLC. (2014 - 2016)
- Louisiana State University (Dr. K. Aryana Dairy Micro Lab) (2012)
- Diversity Global Group, Corp. (2006 - 2010)
Licensure & Certification
- Lead Instructor Training for FSPCA Preventive Controls for Human Foods, Food Safety Preventive Controls Alliance (2019)
- current Good Manufacturing Practices, Passion Food Maintenance and Consulting Services, LLC (2018)
- Lead Instructor for Hazard Analysis and Critical Control Points (HACCP), International HACCP Alliance (2022)
- Basic HACCP, Passion Food Maintenance and Consulting Services, LLC (2018)
- Food Safety Manager, National Registry of Food Safety Professionals (2018)
Interests
Teaching
Food Science, Food Safety.Livestock animals
Courses
No activities entered.
Scholarly Contributions
Journals/Publications
- Sanchez-vega, M. M., & Aryana, K. J. (2012). Influence of Medicinal Spices on the Acid Tolerance of a Health Beneficial Bacterium Streptococcus thermophilus ST-M5. Open Journal of Medical Microbiology, 2(3), 91-94. doi:10.4236/ojmm.2012.23013More infoThere is a great deal of public interest in the use of herbal remedies. Garlic is said to antiviral and antifungal and along with ginger; they are antibacterial and preventatives for cardiovascular diseases. Ginger is very effective against nausea and has analgesic properties. Onion reduces the risk of developing diabetes and like garlic, has anticancer properties. Streptococcus thermophilus is a lactic acid bacterium that produces lactase, which facilitates the digestion of lactose in milk, decreases the symptoms of malabsorption, and reduces the risk of antibiotic associated diarrhea. Acid tolerance is an important probiotic characteristic and it is an indication of the ability of the microorganism to withstand the acidic pH of the stomach. Freshly thawed culture was inoculated in acidified MRS broth at pH 2 and 1% v/v of freshly ex-tracted spice juice was added. Control was without spice juice. Growth was determined hourly during 2 hours of incu-bation at 37?C. Bacterial culture treated with all three spices individually showed a significant increase in counts at 0 and 1 hours of incubation when compared to control. After 2 hours of incubation, culture exposed to ginger showed no significant difference compared to control, while there were slight yet significantly lower counts for culture exposed to garlic and onion individually. Among the spices, ginger had the best overall effect. These three spices can be used with Streptococcus thermophilus enabling health benefits from both sources.
