Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Elena, Dalzini"'
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
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:
Elena, Dalzini, Daniela, Merigo, Alessia, Caproli, Paola, Monastero, Elena, Cosciani-Cunico, Marina-Nadia, Losio, Paolo, Daminelli
Publikováno v:
Microorganisms. 10(3)
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://explore.openaire.eu/search/publication?articleId=pmid________::61019b1eb1581e5ac9d7742f452ea376
https://pubmed.ncbi.nlm.nih.gov/35336137
https://pubmed.ncbi.nlm.nih.gov/35336137
Autor:
Elena Cosciani-Cunico, Elena Dalzini, Stefania Ducoli, Chiara Sfameni, Barbara Bertasi, Marina-Nadia Losio, Paolo Daminelli, Giorgio Varisco
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 3 (2015)
The behaviour of Listeria monocytogenes and Escherichia coli O157:H7 was studied during the manufacture and ripening of two traditional Italian Alps cheeses. Each cheese type was manufactured in a pilot plan from raw cow milk (without the addition of
Externí odkaz:
https://doaj.org/article/caaeca7bd7c84a448c2c75087e8fa859
Autor:
Elena Dalzini, Elena Cosciani-Cunico, Chiara Sfameni, Paola Monastero, Paolo Daminelli, Marina Nadia Losio, Giorgio Varisco
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 4 (2014)
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and
Externí odkaz:
https://doaj.org/article/472a1f599410411bb82ce344235df615
Autor:
Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Chiara Sfameni, Enrico Pavoni, Paolo Daminelli, Marina-Nadia Losio, Andrea Serraino, Giorgio Varisco
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
In order to simulate a contamination at the processing plant, one batch of freshlyprocessed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (re
Externí odkaz:
https://doaj.org/article/874d43d5c9c847588dc3526f42724d2e
Autor:
Elena Dalzini, Elena Cosciani-Cunico, Enrico Pavoni, Barbara Bertasi, Paolo Daminelli, Guido Finazzi, Marina Nadia Losio, Giorgio Varisco
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 1 (2014)
In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat s
Externí odkaz:
https://doaj.org/article/94b74500df5c43059b7d29085d4a8610