1,720,971 research outputs found
Aspetti igienico-sanitari di orate (Sparus aurata) confezionate in atmosfera protettiva: correlazione tra parametri sensoriali e microbiologici
No full textIdentificazione biomolecolare di ceppi di Staphylococcus aureus meticillino-resistenti (MRSA) isolati da matrici carnee e da ambienti di produzione
No full textValutazione delle condizioni igieniche di lavorazione in laboratori artigianali di porchetta abruzzese.
No full textVALUTAZIONE DELLE CONDIZIONI IGIENICHE DI LAVORAZIONE IN LABORATORI ARTIGIANALI DI PORCHETTA ABRUZZESE
No full textMethicillin-resistant Staphylococcus aureus strains (MRSA) from foods, food-processing environments and workers of food industries
No full text
The management of the domestic refrigeration: microbiological status and temperature
No full textPurpose – The purpose of this paper is to provide information on the consumer management of refrigerated food, establish the level and the incidence of bacterial contamination and operating temperatures in domestic refrigerators from north and centre Italy. Design/methodology/approach – A questionnaire was designed involving 24 questions which covered three topics: the socio-demographic data, the domestic management of refrigerated food and general information about the refrigerator. The questionnaire responses were subjected to descriptive statistical analysis and further processed with the multiple correspondence analysis (MCA) and cluster analysis (CA). Based on MCA and CA, 84 refrigerators were selected to assess the temperature and the microbiological status (total viable counts (TVC); Enterobacteriaceae total counts (ETC); Salmonella spp. and Listeria spp.).
Findings – Totally, 660 interviews were carried out. The majority of respondents were female (81.4 per cent) and were married (71.4 per cent). Almost an half of them were between 31 and 50 years old (48.2 per cent) and had a secondary school degree (47 per cent). Regarding domestic management of refrigerated food, the majority of respondents (87.2 per cent) were aware of the correct temperature range (1-51C) for retail refrigerator units, but only 18 per cent of them check the temperature. Listeria monocytogenes and Salmonella spp. were not recovered; Listeria innocua was recovered (2.4 per cent). Regarding the TVC values, the 21.5 per cent of the tested refrigerators were classified as insufficient (from 100 to 104 cfu/cm2) or inadequate (4104 cfu/cm2). Consumer education should be focused in order to reduce foodborne disease. Only safety-conscious consumers can become active partners within the food safety chain.
Originality/value – Result obtained from the present survey revealed that consumers are not familiar with their role in the food safety chain and that they allow numerous opportunities for microbiological contamination of food. The study clearly indicates the need for greater consumer education regarding proper domestic refrigerator management. Indeed, appropriate behaviours could make the refrigerator less likely to act as a significant niche for persistence and dissemination of food pathogens
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Sources and tracking of Listeria monocytogenes in a cold-smoked processing plant
No full textThe compliance of RTE foods with the safety criteria for L. monocytogenes in a cold-smoked salmon processing facility, as laid down in the Commission Regulation 2073/2005, was evaluated. The origin of L. monocytogenes was evaluated in the plant by tracing the bacterium along the production line by using the PFGE. The pathogen was isolated from in the raw materials, but none of the batches of semi-processed product was found positive. On the contrary, the pathogen was isolated from all
the tested batches in the final product. The number of fish samples positive for L. monocytogenes clearly increased at the end of the manufacturing stage. The results of the enumeration of L. monocytogenes in the final product (0 days of storage), at
30 days of storage and at the end of the shelf-life, show that, none of the finished products were contaminated by the bacterium. Moreover, samples obtained from the environment revealed that the processing line was contaminated with the bacterium. PFGE with AscI and ApaI yielded respectively two and three restriction patterns. The same pulsotypes were isolated both from the fish and from the environment, suggesting that cross contamination occurred. An important factor in foodborne
listeriosis is that the pathogen can grow to significant numbers at refrigeration temperatures when given sufficient time. The presence of L. monocytogenes in RTE foods is now regulated within the EU, which provides that L. monocytogenes should
be legally below 100 cfu g−1 during the shelf life of such products (Regulation 2073/2005). The findings from this study indicate that there is need of a good control in the manufacture and retail of pre-packaged cold-smoked salmon as not all the samples examined complied with the legal food safety criteria for L. monocytogenes. Moreover, strict attention must be paid to cleaning and disinfection to control the level of L. monocytogenes and to avoid in-plant colonization by this pathogen
Produzione di biofilm da ceppi di Listeria monocytogenes
No full textNumerosi batteri patogeni hanno dimostrato capacità di formare biofilm. Tra questi, particolare rilevanza in ambito alimentare riveste Listeria monocytogenes. Questo microrganismo è
in grado di produrre biofilm su diverse superfici, come acciaio inox, plastica, vetro, policarbonato e su molti altri materiali a
contatto con gli alimenti . Nelle industrie alimentari, i siti più comuni dove L. monocytogenes è stata isolata risultano
essere: i nastri trasportatori, la macchina confezionatrice, le canaline di scolo, le pareti, le tubazioni, i mezzi di trasporto
e gli impianti di refrigerazione . Si è pertanto ritenuto interessante valutare l’attitudine a produrre biofilm di ceppi di L. monocytogenes, isolati da matrici carnee e ambienti di lavorazione, su tre diverse superfici comunemente impiegate nella filiera alimentare (polistirene, acciaio inox e vetro)
alle temperature di 12 e 37°C
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