Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Patrizia Morra"'
Autor:
Angela Maria Catania, Tiziana Civera, Pierluigi Aldo Di Ciccio, Maria Ausilia Grassi, Patrizia Morra, Alessandra Dalmasso
Publikováno v:
Foods, Vol 10, Iss 11, p 2876 (2021)
Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among t
Externí odkaz:
https://doaj.org/article/15a6997dedb44684a6a34a50d143420e
Autor:
Daniele Michele Nucera, Sara Lomonaco, Patrizia Morra, Marco Francesco Ortoffi, Daniele Giaccone, Maria Ausilia Grassi
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 2 (2016)
This study was aimed at collecting data on presence, dissemination and persistence of Pseudomonas in small-scale dairy farms. Six farms (located in Piedmont) were visited three times over 2014: 116 waters (wells and different faucets/pipes) and 117 e
Externí odkaz:
https://doaj.org/article/fa10de01afa84f66a8dea1ae7fd024b0
Autor:
Annalisa Costa, Maria Ausilia Grassi, Sara Lomonaco, Patrizia Morra, Daniele Nucera, Tiziana Civera
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 2, Pp e20-e20 (2013)
The ability of Listeria monocytogenes to survive in different environments and establish persistent contaminations is an important issue for food producers. This study aimed to assess the environmental contamination level in an Italian salami produci
Externí odkaz:
https://doaj.org/article/ae52fb61f1bb4bf4b20fce7d21813fb5
Autor:
Maria Ausilia Grassi, Alessandra Dalmasso, Patrizia Morra, Angela Maria Catania, Pierluigi Aldo Di Ciccio, Tiziana Civera
Publikováno v:
Foods
Foods, Vol 10, Iss 2876, p 2876 (2021)
Foods; Volume 10; Issue 11; Pages: 2876
Foods, Vol 10, Iss 2876, p 2876 (2021)
Foods; Volume 10; Issue 11; Pages: 2876
Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29101e987c1ce80ac1f052fed2dc913c
http://europepmc.org/articles/PMC8622485
http://europepmc.org/articles/PMC8622485
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 2, Pp 25-31 (2011)
Considering that Listeria monocytogenes represents a concern in the production of Gorgonzola PDO cheese, this study was aimed to investigate the presence of Listeria along one Gorgonzola PDO production chain. L. monocytogenes subtype diversity was al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb378d349a46727316b6ee9fe0ef1daa
http://www.pagepressjournals.org/index.php/ijfs/article/view/767
http://www.pagepressjournals.org/index.php/ijfs/article/view/767
Autor:
Daniele Nucera, Patrizia Morra, Ernesto Tabacco, Giorgio Borreani, Maria Ausilia Grassi, Serenella Piano
Anaerobiosis, critical for successful ensilage, constitutes a challenge in baled silages. The loss of complete anaerobiosis causes aerobic deterioration and silages undergo dry matter and nutrient losses, pathogen growth, and mycotoxin production. Si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b89d1dae1834cb56000e08645a4ee7ed
http://hdl.handle.net/2318/1622106
http://hdl.handle.net/2318/1622106
Autor:
Patrizia Morra, Maria Ausilia Grassi, Sara Lomonaco, D. Giaccone, Marco Francesco Ortoffi, Daniele Nucera
Publikováno v:
Italian Journal of Food Safety
Italian Journal of Food Safety, Vol 5, Iss 2 (2016)
Italian Journal of Food Safety, Vol 5, Iss 2 (2016)
This study was aimed at collecting data on presence, dissemination and persistence of Pseudomonas in small-scale dairy farms. Six farms (located in Piedmont) were visited three times over 2014: 116 waters (wells and different faucets/pipes) and 117 e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ea258f1a70cae763f974d0fecdb7d69
http://hdl.handle.net/2318/1568289
http://hdl.handle.net/2318/1568289
Autor:
Sara Lomonaco, Patrizia Morra, Joseph R. Loquasto, Emily J. Furumoto, Ausilia Grassi, Robert F. Roberts
Publikováno v:
Journal of dairy science. 98(2)
Identification at the genus, species, and strain levels is desirable when a probiotic microorganism is added to foods. Strains of Bifidobacterium animalis ssp. lactis (BAL) are commonly used worldwide in dairy products supplemented with probiotic str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::484b1d58957406c41bd0ca91f8e67c12
https://pubmed.ncbi.nlm.nih.gov/25547309
https://pubmed.ncbi.nlm.nih.gov/25547309
Autor:
Sara Lomonaco, Tiziana Civera, Maria Ausilia Grassi, Annalisa Costa, Patrizia Morra, Daniele Nucera
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 2, Pp e20-e20 (2013)
The ability of Listeria monocytogenes to survive in different environments and establish persistent contaminations is an important issue for food producers. This study aimed to assess the environmental contamination level in an Italian salami produci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ad1990a10f2793f56ffe6dae46d28ea
https://doi.org/10.4081/ijfs.2013.e20
https://doi.org/10.4081/ijfs.2013.e20
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 155-158 (2011)
Ready to use fresh sauces are among Ready to Eat foods for which producers need to respect the 100 UFC/g limit for the presence of L. monocytogenes. In the current research a Challenge test was performed on fresh mushroom and cheese sauces. Both were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::056e411be85faaf41d1a7a87ec63a3b3
https://doi.org/10.4081/ijfs.2011.1s.155
https://doi.org/10.4081/ijfs.2011.1s.155