Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Antonio PANEBIANCO"'
Autor:
Graziella Ziino, Emanuele Callipo, Luca Nalbone, Filippo Giarratana, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety (2024)
The aim of this work is the description and characterization of a severe Microsporidia infection in a batch of salted and dried cod. Particularly, the case involves a batch of approximately 800 kg obtained from Gadus macrocephalus (Food and Agricultu
Externí odkaz:
https://doaj.org/article/228929a5fcfe4b8fbae361098506eceb
Publikováno v:
Pathogens, Vol 13, Iss 6, p 432 (2024)
The genus Aeromonas includes well-known pathogenic species for fishes and humans that are widely distributed in the aquatic environment and foods. Nowadays, one of the main issues related to wild Aeromonas isolates is their identification at the spec
Externí odkaz:
https://doaj.org/article/cf865a24efa043919e0e41d7d26fcd83
Publikováno v:
Foods, Vol 12, Iss 12, p 2373 (2023)
Vibrio parahaemolyticus is a foodborne pathogen diffusely distributed in the marine environment and often isolated from raw seafood belonging to different species, mostly shellfish. Ingestion of under- or uncooked seafood contaminated by V. parahaemo
Externí odkaz:
https://doaj.org/article/1223daf827a54d0daad5901e2800c63d
Publikováno v:
Veterinary World, Vol 14, Iss 4, Pp 1044-1049 (2021)
Background and Aim: Balantidiasis, caused by Balantidium coli (syn. Neobalantidium coli or B. coli), represents a neglected parasitic infection of zoonotic significance affecting a variety of hosts, including domestic pigs that are the main reservoir
Externí odkaz:
https://doaj.org/article/52f1b0de4cf8413cafd880784e8cc8ac
Autor:
Graziella Ziino, Luca Nalbone, Filippo Giarratana, Beatrice Romano, Fabrizio Cincotta, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 4 (2021)
It is widely accepted that human is exposed to microplastics through food consumption, however data occurrence in foodstuffs are still little and basically limited to seafood. In this study, the presence of microplastics was investigated in icefish (
Externí odkaz:
https://doaj.org/article/7f9b28c8e10647dc9eb823fe57054a94
Publikováno v:
Foods, Vol 10, Iss 10, p 2411 (2021)
Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is repor
Externí odkaz:
https://doaj.org/article/86c351dc55de4c51824d2a181cde015f
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2373
Vibrio parahaemolyticus is a foodborne pathogen diffusely distributed in the marine environment and often isolated from raw seafood belonging to different species, mostly shellfish. Ingestion of under- or uncooked seafood contaminated by V. parahaemo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::793e993ad2bcbeb4021b00d93cacfc5f
Autor:
Stefania Maria Marotta, Filippo Giarratana, Anastasia Calvagna, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 4 (2019)
Domestic environment, in particular, kitchen setting is a well-established source of microbial contamination. Kitchen sponges represent an important vehicle of microbial transmission and maintenance of spoilage bacteria and pathogenic strains respons
Externí odkaz:
https://doaj.org/article/5ce1452a6bbf40b792fba06763aaf790
Autor:
Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 160-165 (2016)
The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, the effectiveness of AITC was investigated in vitro against some strains
Externí odkaz:
https://doaj.org/article/2c5c5d096494470099a34a32b12e9454
Autor:
Filippo Giarratana, Graziella Ziino, Valerio D'Andrea, Antonio Panebianco, Alessandro Giuffrida
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 1 (2018)
n the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter’s fish (Zeus faber). Females of this species, by their reproductive character
Externí odkaz:
https://doaj.org/article/b1a4118dea684253a0bb20aa6424343a