Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Pierluigi Aldo Di Ciccio"'
Autor:
Felice Panebianco, Selene Rubiola, Francesco Chiesa, Tiziana Civera, Pierluigi Aldo Di Ciccio
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 2 (2022)
Microbial biofilms existing in food industries have been implicated as important contamination sources of spoilage and pathogenic microorganisms in the finished products. Among the innovative strategies proposed to contrast biofilms in food environme
Externí odkaz:
https://doaj.org/article/584a4e01d8694d18b7708d167d127320
Autor:
Felice Panebianco, Selene Rubiola, Chiara Buttieri, Pierluigi Aldo Di Ciccio, Francesco Chiesa, Tiziana Civera
Publikováno v:
Foods, Vol 11, Iss 17, p 2640 (2022)
The occurrence of Listeria monocytogenes on Gorgonzola cheese surface was reported by many authors, with risks arising from the translocation of the pathogen inside the product during cutting procedures. Among the novel antimicrobial strategies, ozon
Externí odkaz:
https://doaj.org/article/16692cf503c64744abb80c67bf4ed5f3
Publikováno v:
Microorganisms, Vol 10, Iss 1, p 162 (2022)
Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food man
Externí odkaz:
https://doaj.org/article/5db44b2cf8494106893e5e5fcc19e798
Autor:
Sergio Ghidini, Emanuela Zanardi, Pierluigi Aldo Di Ciccio, Silvio Borrello, Giancarlo Belluzi, Sarah Guizzardi, Adriana Ianieri
Publikováno v:
BMC Veterinary Research, Vol 14, Iss 1, Pp 1-11 (2018)
Abstract Background There is a general consensus in recognizing that traditional meat inspection is no longer able to address the hazards related to meat consumption. Moreover, it has been shown that invasive procedures, such as palpation and incisio
Externí odkaz:
https://doaj.org/article/0a3f780a0572496dbed50f181a5e8756
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:
Felice Panebianco, Selene Rubiola, Francesco Chiesa, Tiziana Civera, Pierluigi Aldo Di Ciccio
Publikováno v:
Foods, Vol 10, Iss 7, p 1484 (2021)
Among food-borne pathogens, Listeria monocytogenes continues to pose concerns to food business operators due to its capacity to form biofilm in processing environments. Ozone may be an eco-friendly technology to control microbial contaminations, but
Externí odkaz:
https://doaj.org/article/74315b982ae94ee9bc772ce7eb7d932d
Autor:
Pierluigi Aldo Di Ciccio
Publikováno v:
Antibiotics, Vol 10, Iss 4, p 372 (2021)
The antimicrobial-resistance (AMR) in bacteria represents a major challenge for public health [...]
Externí odkaz:
https://doaj.org/article/aecc42bdae834954a4e9afff02966854
Autor:
Cristian Piras, Pierluigi Aldo Di Ciccio, Alessio Soggiu, Viviana Greco, Bruno Tilocca, Nicola Costanzo, Carlotta Ceniti, Andrea Urbani, Luigi Bonizzi, Adriana Ianieri, Paola Roncada
Publikováno v:
Animals, Vol 11, Iss 4, p 966 (2021)
Antimicrobial resistance (AMR) represents one of the most critical challenges that humanity will face in the following years. In this context, a “One Health” approach with an integrated multidisciplinary effort involving humans, animals and their
Externí odkaz:
https://doaj.org/article/cc5ab12c38624aaf8c3edbf78c5803b2
Autor:
Pedro Rodríguez-López, Virginia Filipello, Pierluigi Aldo Di Ciccio, Alessandra Pitozzi, Sergio Ghidini, Federico Scali, Adriana Ianieri, Emanuela Zanardi, Marina Nadia Losio, Ancuta Cezara Simon, Giovanni Loris Alborali
Publikováno v:
Foods, Vol 9, Iss 9, p 1141 (2020)
The main aim of the present study was to evaluate the level of antibiotic resistance, prevalence and virulence features of methicillin-resistant Staphylococcus aureus (MRSA) isolated from heavy swine at abattoir level and farming environments in Lomb
Externí odkaz:
https://doaj.org/article/f90d2abbb2704155acf79360136888f4
Autor:
Angelo Colagiorgi, Ilaria Bruini, Pierluigi Aldo Di Ciccio, Emanuela Zanardi, Sergio Ghidini, Adriana Ianieri
Publikováno v:
Pathogens, Vol 6, Iss 3, p 41 (2017)
The foodborne pathogen Listeria monocytogenes is a concern in food safety because of its ability to form biofilm and to persist in food industry. In this mini-review, the issue represented by this pathogen and some of the latest efforts performed in
Externí odkaz:
https://doaj.org/article/166e027c53b5470b9dcb252c170a6d43