A5091643307- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Biopolymer Synthesis and Applications
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Nanocomposite Films for Food Packaging
- Botulinum Toxin and Related Neurological Disorders
- Streptococcal Infections and Treatments
- Escherichia coli research studies
- Diphtheria, Corynebacterium, and Tetanus
- Salmonella and Campylobacter epidemiology
Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale
2015-2021
Shelf-life studies in ready-to-eat (RTE) modified atmosphere packaged (MAP) precut iceberg lettuce (minimally processed) were carried out order to evaluate the natural microflora of product and survival or multiplication Listeria monocytogenes (L. monocytogenes), taking into consideration impact production steps resulting a reduction shelf life fresh-cut produce, due accelerated enzymatic activity, moisture loss, microbial proliferation. The research first aimed characteristics product,...
This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, order to select an autochthonous culture and investigate its potential for improvement safety functional properties. Two hundred six LAB isolated throughout production maturation from nine cheese lots three farms were identified by 16S rRNA gene sequencing tested presence genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic...
Pork meat products consumed raw or after a short period of fermentation can be considered at risk for food safety. Sausages (fresh sausage made from pork meat) are produced in several Italian regions, with variation ingredients. In some Regions, including Abruzzo, these frequently undercooked, variable fermentation. The European Community regulation promotes the use challenge tests to determine safety levels. This study is aimed ensure Abruzzo's sausages, compared growth potential (δ)...
This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, to select an autochthonous culture and investigate its po-tential for improvement safety functional properties. Two hundred six LAB isolated throughout production maturation from nine cheese lots three farms were identified by 16S rRNA gene sequencing tested presence genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines...
Italian style fresh sausage is a traditional pork product that frequently consumed raw, usually after drying. So far, the prediction of behaviour microorganisms in varying environments has been carried out through separate growth or death models. The aim this study to show how combine these, order describe kinetics Yersinia enterocolitica and Listeria monocytogenes during drying period. During time, storage temperature pH are fairly constant, while water activity decreases, being primary...
Abstract A new method was developed for artificial contamination of food products during challenge test studies, in where superficial is needed. Rinds Gorgonzola cheese wheels were divided into quarters and then squares with 12 cm side contaminated absorbent paper soaked a bacterial suspension Listeria monocytogenes left contact the surface blue‐veined cheese, order to achieve homogenous whole surface. To verify performance contamination, after 24 hr L. enumerated evaluate contamination....