1,721,026 research outputs found
Listeria monocytogenes: Growth in biofilms in the food industry
No full textListeria monocytogenes is an important foodborne pathogen not because it causes large numbers of symptomatic cases but because of its relatively high case-fatality rate (20-30%). Listeriosis appears to be primarily a foodborne infection and is particularly a problem on foods that are not cooked, including ready-to-eat (RTE) meats, soft cheeses, and unpasteurized dairy products, as well as vegetables. Thermal processing of milk and meat products will destroy L. monocytogenes but post-processing contamination does occur. L. monocytogenes that contaminates foods may originate in soils from farms, in slaughtering facilities, in food processing plants and other equipments used in food manufacture. Elimination of Listeria from many environmental sources can be challenging because of the resistant, persistent biofilms formed by this microorganism. Bacterial biofilms are generally described as surface-associated bacterial communities forming microcolonies surrounded by a matrix of exopolymers. Biofilm formation can be separated into four sequential steps: (i) conditioning of the surface, (ii) initial adherence, (iii) physical irreversible adherence that involves the production of exopolymers that fix the cells, and (iv) growth of the microorganisms, which form microcolonies, and coaggregation leading to establishment of the biofilm. Such structures are dynamic systems in which cells grow, die, and/or are released, allowing contamination of other surfaces. Moreover, biofilms confer to L. monocytogenes a greater resistance to antimicrobial agents and they allow microorganisms to resist to environmental changes and cleaning/disinfection treatments. In the following, through an up-to-date review of (personal and non) published data, the growth of L. monocytogenes in biofilm in the food industry will be discussed
Aspetti igienico-sanitari di orate (Sparus aurata) confezionate in atmosfera protettiva: correlazione tra parametri sensoriali e microbiologici
No full textUtilizzazione dell'ozono nell'industria alimentare/Ozone applications in the food industry
Full text linkThe antimicrobial action of ozone (O3) has been studied and documented on a wide variety of organisms. It does not leave any harmful residues in food or on the surfaces which are in contact with it. The interest in O3 as an alternative to chlorine and other chemical disinfectants is based on its biocidal efficacy and wide antimicrobial spectrum. It also has the significant advantage of being an environmentally friendly technology for a low environmental impact. In 2001, O3 was approved as an antimicrobial agent for food treatment, storage, and processing in the United States (Food and Drug Administration) but it has been banned in European countries. The objective of this review was to provide a comprehensive literature on O3 applications in the food industry
Identificazione biomolecolare di ceppi di Staphylococcus aureus meticillino-resistenti (MRSA) isolati da matrici carnee e da ambienti di produzione
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STUDIO PRELIMINARE SULLA DIFFUSIONE DI STAPHYLOCOCCUS AUREUS METICILLINO-RESISTENTE NELLA FILIERA SUINA
No full textStudio del potere patogeno di Listeria monocytogenes isolati da alimenti e ambienti di lavorazione.
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