Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Vincenzo Spanu"'
Autor:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety (2024)
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory charact
Externí odkaz:
https://doaj.org/article/f42a61a47f8148aca8afe2e65308c074
Autor:
Rita Sanna, Francesca Piras, Giuliana Siddi, Maria Pina Meloni, Mariella Demontis, Vincenzo Spanu, Gavino Nieddu, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 12, Iss 1 (2023)
The main objective of this study was to innovate soft and semi-cooked sheep milk cheese production processes with the use of a commercial protective culture able to control Listeria monocytogenes growth. A freeze-dried commercial culture of Lactobaci
Externí odkaz:
https://doaj.org/article/e688abdbb41d4817a6ad929fa08bd8ae
Autor:
Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 2 (2022)
Sardinian fermented sausage “Salsiccia Sarda” is a Mediterranean-style, semi-dry, fermented, RTE product, representing the main pork meat product in Sardinia (Italy). The high variability that characterizes the technological processes applied in
Externí odkaz:
https://doaj.org/article/82b291584cd74ff08fbb2c18485beb25
Autor:
Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Mariella Demontis, Maria Pina Meloni, Rita Sanna, Veronica Cibin, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 2 (2021)
The aim of this study was to evaluate Salmonella prevalence and serotypes in four Sardinian pig slaughterhouses. Moreover, a population study was conducted with pulsed field gel electrophoresis (PFGE). The results were compared with previous investig
Externí odkaz:
https://doaj.org/article/0ed9120cd9d443ef8cdcf2560c0d8125
Autor:
Carlo Pala, Christian Scarano, Massimiliano Venusti, Daniela Sardo, Daniele Casti, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Michela Marras, Antonio Paba, Carlo Spanu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 3 (2016)
Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an e
Externí odkaz:
https://doaj.org/article/e41828fec4bb47589c7f73a84d32c5fa
Autor:
Daniele Casti, Christian Scarano, Carlo Pala, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Anna Maria Mocci, Francesco Tedde, Gavino Nieddu, Carlo Spanu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 2 (2016)
Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very cri
Externí odkaz:
https://doaj.org/article/36223bdea4bc46468d8fac5f4d801639
Autor:
Francesca Cossu, Carlo Spanu, Silvia Deidda, Erica Mura, Daniele Casti, Carlo Pala, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Elena Marrocu, Christian Scarano, Andrea Piana, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 2 (2016)
Ready-to-eat (RTE) food is characterised by a long shelf-life at refrigerated temperature and can be consumed as such, without any treatment. The aim of the work was to evaluate the presence of Listeria spp. and Listeria monocytogenes in RTEs collect
Externí odkaz:
https://doaj.org/article/75bb2d3bbf2c4ccf8ce6764ab94ccb91
Autor:
Carlo Spanu, Christian Scarano, Michela Ibba, Carlo Pala, Vincenzo Spanu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 4 (2014)
Food business operators (FBOs) are the primary responsible for the safety of food they place on the market. The definition and validation of the product’s shelf-life is an essential part for ensuring microbiological safety of food and health of con
Externí odkaz:
https://doaj.org/article/13f7d11fa7ac4fca96f6746373924e95
Autor:
Salvatore Virdis, Christian Scarano, Vincenzo Spanu, Gavino Murittu, Carlo Spanu, Ignazio Ibba, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 4 (2014)
In the present work the results of a survey conducted in Sardinia Region on Aflatoxin M1 (AFM1) contamination in milk of small ruminants from 2005 to 2013 are reported. A total of 517 sheep and 88 goat milk samples from bulk tank, tank trucks and sil
Externí odkaz:
https://doaj.org/article/2ffd66d92fbf4d57848d0e5e25a26f7c
Autor:
Michela Ibba, Francesca Cossu, Vincenzo Spanu, Salvatore Virdis, Carlo Spanu, Christian Scarano, Enrico P.L. De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 2, Pp e31-e31 (2013)
Listeria monocytogenes harbouring niches established in the processing plant support post-process contamination of dairy products made from pasteurised or thermised milk. The present study investigated L. monocytogenes environmental contamination in
Externí odkaz:
https://doaj.org/article/78365920f0534236910b7f4168efeebe