A5052635073- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Identification and Quantification in Food
- Food Safety and Hygiene
- Essential Oils and Antimicrobial Activity
- Salmonella and Campylobacter epidemiology
- Spectroscopy and Chemometric Analyses
- Fermentation and Sensory Analysis
- Molecular Biology Techniques and Applications
- Proteins in Food Systems
- Horticultural and Viticultural Research
- Plant Physiology and Cultivation Studies
- Biosensors and Analytical Detection
- Sustainability and Climate Change Governance
- Phytochemistry and Biological Activities
- Medicinal plant effects and applications
- Climate Change Policy and Economics
- Microbial Metabolism and Applications
- Botulinum Toxin and Related Neurological Disorders
- Phytase and its Applications
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Probiotics and Fermented Foods
- Genetic and phenotypic traits in livestock
- Spectroscopy Techniques in Biomedical and Chemical Research
Istituto Superiore di Sanità
2012-2025
Listeria monocytogenes is an important foodborne pathogen, markedly persistent even in harsh environments and responsible for high hospitalization mortality rates. The aim of the present study was to detect strains circulating Sicily over a five-year period characterize their antimicrobial resistance profiles. key element this sharing data among various entities involved food control clinical surveillance listeriosis order develop integrated approach pathogen. A total 128 isolates were...
Background. In developed countries invasive listeriosis is an infection of great concern to public health due its clinical severity and high fatality rate, despite low incidence.In Europe, statistically significant increasing trends in notification rates from 2005 2009 were noted Austria, Denmark, Hungary, Italy, Spain Sweden.Materials methods.The standardized techniques based on phenotype typing Listeria monocytogenes the serotyping.In as elsewhere world, about 95% L. strains isolated food...
Purpose. From May 2015 to March 2016, an outbreak due Listeria monocytogenes serotype 1/2a and clinical pulsotype never previously isolated in Europe occurred central Italy, involving 24 confirmed cases. The article provides a description of the investigation carried out by multidisciplinary network. Methodology. Epidemiological microbiological surveillance was conducted confirm detect food vehicle infection. origin destination implicated its ingredients were investigated tracing-back...
Listeria monocytogenes (Lm) is the causative agent of human listeriosis. Lm strains have different virulence potential. For this reason, we preliminarily characterised via Whole-Genome Sequencing (WGS) some for their key genomic features and virulence-associated determinants, assigning clonal complex (CC). Moreover, ability same to adhere invade colon carcinoma cell line Caco-2, evaluating possible correspondence with genetic profile, was also assessed. The clinical typed belonged (CC)1,...
The risk of exposure to Listeria monocytogenes ( L. ) when consuming Ready-to-Eat (RTE) seafood was assessed in the Veneto Region (Italy). Thirty-eight samples were analyzed, each sample consisted three subunits belonging same batches. first units examined immediately, second stored at +4°C (for all its shelf-life) and third +10°C latter shelf-life before analysis. Chemical-physical microbiological parameters tested simultaneously. Culture results showed presence viable 9 (23,68%) 38...
In 2012 a US multistate outbreak of listeriosis was linked to ricotta salata imported from Italy, made pasteurized sheep's milk. Sampling activities were conducted in Italy trace the source Listeria monocytogenes contamination. The cheese that caused produced plant Apulia processed semi-finished cheeses supplied by five plants Sardinia. During an 'emergency sampling', 179 (23·6%) out 758 end-products tested positive for L. monocytogenes, with concentrations <10 c.f.u./g 1·1 × 106 c.f.u./g....
Changing eating habits and rising demand of food have increased the incidence foodborne diseases, particularly in industrialized countries. In this context, contaminated ready-to-eat (RTE) may be a vehicle for transmission Listeria monocytogenes (L. monocytogenes), pathogen responsible listeriosis, severe infectious disease involving humans animals. It would useful to rapid detection methods screen presence L. food. study, colorimetric Loop-mediated isothermal amplification (LAMP) assay was...
Listeria monocytogenes is frequently found as a contaminant in raw and ready-to-eat foods. The ability of L. to multiply at refrigeration temperatures grow wide range pH values particular concern for food safety. According the European Union regulation on microbiological criteria foodstuffs, must be absent some categories standard method detection foods (ISO 11290-1: 1996 (ISO, International Organization Standardization)) cost time consuming. Developments rapid, cost-effective automated...
We describe a case of listeriosis in Italy associated with the consumption cheese. Opened samples two brands gorgonzola (Italian blue-veined cheese; referred to as "B" and "C") were collected from patient's refrigerator. Unopened brand suspected be source infection (brand B) taken store where cheese had been purchased, other local stores, production plant. Listeria monocytogenes serotype 1/2b was isolated patient opened unopened samples. The contamination level varied <100 1,200 cfu g–1....
Since 1993, the reporting of listeriosis has been mandatory in Italy. The surveillance system based on case notifications from physicians is managed by Ministry Health. information collected includes only gender, age and distribution region. To gather more information, an active was conducted for 12 months (2002-2003). All hospital microbiological laboratories Italy (n=103) were given clinical food questionnaires requested to report positive cases send strains testing. A higher number...
(
Following a Listeria monocytogenes detection in mozzarella cheese sampled at dairy plant Lazio Region, further investigations have been conducted both by the competent Authority and food business operatordairy factory (as part of HACCP control). In total, 90 products, 7 brine 64 environmental samples tested. The prevalence was 24.4% cheese, 9.4% samples, while brines were all negatives. Forty-seven strains L. isolated, belonging to 4b/4e serotype. 12 these, macrorestriction profile has...