A5045964083- Food Safety and Hygiene
- Probiotics and Fermented Foods
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Bacillus and Francisella bacterial research
- Microbial Metabolic Engineering and Bioproduction
- Agricultural safety and regulations
- Nuclear reactor physics and engineering
- Enterobacteriaceae and Cronobacter Research
- Biofuel production and bioconversion
- Process Optimization and Integration
- Quality and Management Systems
- Genomics and Phylogenetic Studies
- Oral microbiology and periodontitis research
- Pesticide Residue Analysis and Safety
- Microbial Community Ecology and Physiology
- Technology Assessment and Management
- Protein Hydrolysis and Bioactive Peptides
- Marine and Offshore Engineering Studies
- Metabolomics and Mass Spectrometry Studies
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Risk and Safety Analysis
- Streptococcal Infections and Treatments
- Enzyme Production and Characterization
Università Cattolica del Sacro Cuore
2020-2023
Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail
2021
Danone (France)
2010-2017
Nestlé (Switzerland)
2012
Deleted Institution
2010
Institut Pasteur
2004
The development of a multi-omics approach has provided new to the investigation microbial communities allowing an integration data, which can be used better understand behaviour and interactions between community members. Metagenomics, metatranscriptomics, metaproteomics metabolomics have potential producing large amount data in very short time, however important challenge is how exploit interpret these assist risk managers food safety quality decisions. This achieved by integrating...
Summary Listeria monocytogenes is a Gram‐positive intracellular bacterium responsible for severe opportunistic infections in humans and animals. Signature‐tagged mutagenesis (STM) was used to identify gene named fbpA , required efficient liver colonization of mice inoculated intravenously. FbpA also shown be intestinal after oral infection transgenic expressing human E‐cadherin. encodes 570‐amino‐acid polypeptide that has strong homologies atypical fibronectin‐binding proteins. binds...
Streptococcus thermophilus is widely used as a starter culture in the production of cheese, yoghurt and various cultured dairy products, which holds considerable significance both research practical applications within food industry. Throughout history, taxonomy S. has undergone several adjustments revisions. In 1984, based on result DNA–DNA hybridization, was reclassified salivarius subsp. . Subsequently, 1991, Schleifer et al proposed revival species also relying hybridization study...
Until recently, analytical tests for food were performed primarily in laboratories, but technical developments now enable consumers to use devices test their at home or when dining out. Current consumer can determine nutritional values, freshness, and, most the presence of allergens and substances that cause intolerances. The demand such products is driven by an increase incidence allergies, as well desire more information about what food. number complexity matrixes creates important need...
ABSTRACT In order to provide a harmonised preassessment support risk assessment performed by the European Food Safety Authority (EFSA), Biohazard Panel in 2007 published guidelines for evaluation of safety strain included food chain, Qualified Presumption (QPS). Since 2008, has on regular basis an update microbial strains submitted approval and extends list species which have been granted QPS status. The International Dairy Federation (IDF) Feed Cultures Association (EFFCA) have, since 2002,...