Zobrazeno 1 - 10
of 4 123
pro vyhledávání: '"A. Serraino"'
Autor:
A. Serraino, F Giacometti, A. Coccollone, G. Galletti, G Liuzzo, G Merialdi, L. Bardasi, R. Riu, R. Rosmini
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 6, Pp 37-42 (2013)
The hide and viscera of cattle entering a slaughter facility are potential sources of contamination of carcasses including significant pathogens such as Escherichia coli O157:H7, Campylobacter spp. and Salmonella spp. If evisceration is correctly per
Externí odkaz:
https://doaj.org/article/8943757ab3fb4b6aac6b7067058320f0
Autor:
R Rosmini, A. Coccollone, R Riu, R Matera, T Gazzotti, A. Serraino, B. Lugoboni, F Giacometti
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1, Pp 25-30 (2013)
Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water tr
Externí odkaz:
https://doaj.org/article/60fc6ada18c24cfe8530c9582a8d25ca
Autor:
Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare
Publikováno v:
Italian Journal of Food Safety (2024)
In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillan
Externí odkaz:
https://doaj.org/article/14e05004a70840ecb2717ce1e7d3ff2c
Autor:
Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare
Publikováno v:
Italian Journal of Food Safety (2024)
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spa
Externí odkaz:
https://doaj.org/article/e13f75c8ba7f4fa1b2018d71015ee20b
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 4, Pp 7-18 (2012)
Mycobacterium avium subsp. paratuberculosis (MAP) is the etiologic agent of paratuberculosis. The disease affects cows and other ruminants and causes high economic losses, mainly for dairy production. MAP may also have a role in the development of Cr
Externí odkaz:
https://doaj.org/article/46c855f117d8433c8f9c3e64c96ed001
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1, Pp 13-20 (2011)
While a study on the presence of foodborne pathogens in in-line milk filters of Italian dairy farms authorized for production and sale of raw milk was in progress, we fortuitously detected and isolated some Arcobacter spp. during routine analysis for
Externí odkaz:
https://doaj.org/article/7fe7f31aca2b4fcbb2561ef524537137
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1, Pp 55-59 (2011)
The quick enforcement of the RASFF is a key factor in minimizing possible threats to the consumers’, caused by the presence of foods jeopardizing animal/human health, or the environment. The Authors’ task is the design of some effectivness indica
Externí odkaz:
https://doaj.org/article/8c47e17426cb4a379b87eb2f976c9371
Autor:
G. Liuzzo, R. Riu, G. Merialdi, L. Bardasi, G. Galletti, E. Carra, R. Rosmini, F. Giacometti, V. Pizzamiglio, A. Serraino
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 121-28 (2011)
Foodborne pathogens including Escherichia coli O157:H7, Salmonella spp. and Campylobacter spp., can enter the meat chain at multiple points. Animals with excessively dirty hides will represent a risk of cross-contaminations during transport, in the s
Externí odkaz:
https://doaj.org/article/a94c03a04cfd4b599f1a6a1194e0f4f5
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 129-133 (2011)
The Authors studied physicochemical properties (pH and Aw) of samples of Nigiri sushi and their ingredients along their shelf life, integrating those results with a predictive microbiological model, in order to determine or to rule out the growth of
Externí odkaz:
https://doaj.org/article/7a224bd74c1b4f1991a5cc08d8bc6cb6
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 49-54 (2009)
Comparative quality evaluation of organic and conventional milk produced in similar environmental condition was performed. Bulk-tank milk was sampled once a week during 30 weeks from 10 organic and 10 conventional dairy farms where aflatoxin M1 level
Externí odkaz:
https://doaj.org/article/d123ddd2a2fc4fe2be60829d5854b522