Zobrazeno 1 - 10
of 945
pro vyhledávání: '"Cosciani, Cunico"'
Autor:
Filippo Barsi, Elena Dalzini, Simone Russo, Elena Cosciani-Cunico, Paola Monastero, Norma Arrigoni, Chiara Anna Garbarino, Claudia Cortimiglia, Marina Nadia Losio, Matteo Ricchi
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with past
Externí odkaz:
https://doaj.org/article/82cb9776d7844a62b23fecf8f22fb8ce
Autor:
Paolo Daminelli, Roberta Barrasso, Elena Dalzini, Elena Cosciani Cunico, Giorgio Zanardi, Giancarlo Bozzo
Publikováno v:
Veterinaria Italiana, Vol 56, Iss 2 (2020)
Gram-positive foodborne pathogens such as Listeria monocytogenes and Staphylococcus aureus can grow in a wide variety of foods, including raw milk. The aim of the study was to compare the growth of L. monocytogenes and S. aureus inoculated in donkey
Externí odkaz:
https://doaj.org/article/25a1da50a8824c57a7bfb63a85b8b808
Autor:
Elena Dalzini, Daniela Merigo, Alessia Caproli, Paola Monastero, Elena Cosciani-Cunico, Marina-Nadia Losio, Paolo Daminelli
Publikováno v:
Microorganisms, Vol 10, Iss 3, p 562 (2022)
During the manufacture of Italian salami, a traditional meat product, a sequence of hurdles like meat fermentation, air-drying, and long ripening processes are generally sufficient to inhibit the growth of most pathogens. Furthermore, Italian salami
Externí odkaz:
https://doaj.org/article/f610924425414df1828e5f62ceeb8fb8
Autor:
Federica Giacometti, Paolo Daminelli, Laura Fiorentini, Elena Cosciani-Cunico, Paola Monastero, Elena Dalzini, Marina Nadia Losio, Giovanni Dell'Orfano, Rachele Rossini, Silvia Piva, Andrea Serraino
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 2 (2020)
Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according
Externí odkaz:
https://doaj.org/article/efada7dfbce648148c45259d314e90c8
Akademický článek
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Autor:
Andrea Zendrini, Valentina Carta, Virginia Filipello, Laura Ragni, Elena Cosciani-Cunico, Sara Arnaboldi, Barbara Bertasi, Niccolò Franceschi, Paolo Ajmone-Marsan, Dario De Medici, Marina Nadia Losio
Publikováno v:
Foods, Vol 10, Iss 5, p 1132 (2021)
Salmonella and Campylobacter ssp. are bacterial pathogens responsible for most foodborne infections in EU countries. Poultry serves as a reservoir for these pathogens, and its important role in the meat industry makes it essential to develop a rapid
Externí odkaz:
https://doaj.org/article/510672a7632441f8866fd651eb869c6f
Publikováno v:
In Journal of Dairy Science October 2015 98(10):6776-6781
Akademický článek
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Autor:
Filippo, Barsi, Elena, Dalzini, Simone, Russo, Elena, Cosciani-Cunico, Paola, Monastero, Norma, Arrigoni, Chiara Anna, Garbarino, Claudia, Cortimiglia, Marina Nadia, Losio, Matteo, Ricchi
Publikováno v:
Frontiers in microbiology. 13
Raw milk and dairy products are usually considered the major sources of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ff1f1b7af0467ed9116616ec9bd3baaa
https://pubmed.ncbi.nlm.nih.gov/36532449
https://pubmed.ncbi.nlm.nih.gov/36532449
Autor:
Russo, S., Cosciani-Cunico, E., Dalzini, E., Daminelli, P., Ricchi, M., Arrigoni, N., Cammi, G.
Publikováno v:
International Food Research Journal; Aug2023, Vol. 30 Issue 4, p953-963, 11p