1,720,967 research outputs found
Valutazione igienico-sanitaria di prodotti della salumeria tradizionale toscana
No full textThe aim of this work was to contribute to the microbiological evaluation
of some traditional meat products of Tuscany. After a brief review of traditional
meat products of Tuscany, the results of microbiological analysis
on 90 samples of traditional meat products purchased in Tuscany were
reported. The traditional meat products tested in this research showed a
good quality, since pathogen bacteria were not detected and the contamination
level was acceptable
Identificazione e determinazione dello spettro di sensibilità agli antimicrobici di Aeromonas e Vibrionaceae isolati da orate allevate in mare
No full textL'accertamento dei caratteri di freschezza dei prodotti ittici tramite valutazione organolettica
No full textEVOLUZIONE DEL CONTENUTO DI AMINE BIOGENE DURANTE IL PERIODO DI STAGIONATURA IN SALUMI DELLA TRADIZIONE TOSCANA
No full textEffetti di differenti modalità di conservazione sull'evoluzione del profilo microbiologico e fisico-chimico di Pecorino Toscano D.O.P. a pasta tenera
No full textPecorino Toscano is an ovine P.D.O cheese produced in soft and semihard varieties. In relation to the inconstant availability of the sheep milk during the different periods of the year, due to the largely seasonal nature of the sheep milk production, the supply of the soft variety, characterized by a short period of ripening, is not regular and sometimes not sufficient for the market, particularly in the summer months. For this reason it is interesting to carry out studies on storage practices, in order to maintain as long as possible the peculiar organoleptic characteristics of these type of cheese. In this work, some packaging practices useful to prolong the shelf life of the product, commonly employed (under vacuum and modified atmosphere packaging) were studied up to 90 days after the packaging of cheeses. Moreover the frozen storage of the cheese after the salting phase, followed by a delayed ripening period, was tested. The following microbiological and physico-chemical parameters were evaluated: total bacterial count, mesophilic and thermophilic lactic acid cocci, mesophilic and thermophilic lactobacilli, yeasts and moulds, Micrococcaceae, Enterobacteriaceae, total coliforms, enterococci; pH, aw, moisture, total nitrogen, pH 4.6-soluble nitrogen. The packaging procedures showed to influence the evolution of some of the examined microbiological and physico-chemical parameters but did not result able to maintain the shelf-life of the cheese up to the end of the trials. For the freeze-thawed cheeses the analyzed parameters revealed values similar to those of the control cheeses, thus indicating that further studies on longer times of frozen storage could be of interest
Evoluzione di parametri microbiologici durante il periodo di conservabilità di ricotta industriale
No full textEffect of ice storage time on freshness and microbial profile of maricultured gilthead seabream (Sparus aurata)
No full textValutazione del contenuto di amine biogene in prodotti di origine animale tradizionali toscani
No full textOccurrence and antimicrobial susceptibility of aeromonads from maricultured gilthead seabream (Sparus aurata)
No full textIn Europe the demand for gilthead seabream (Sparus aurata) has increased significantly over
the past decade as well as its aquaculture production. In aquaculture, antibiotics are
commonly used for prevention or cure of diseases. The main potential consequence of this use
is the development of drug-resistant bacteria. Furthermore an inappropriate use is likely to
cause an unnecessary impact on the environment. In this work we studied the antimicrobial
susceptibility pattern of Aeromonas strains, considering that aeromonads are found in a
diversity of habitats and are responsible for human and fish infections. A total of 80 fish was
examined in 2009 in March and September. The fish belonged to 2 types of mariculture farms
in Italy: traditional, in Ligury (in-shore cages) and atypical, in Tuscany (initial phase of fish
life in cages and then free life in lacoon). Aeromonads were counted from skin, gills, flesh
and gut of the fish on Aeromonas Agar (Ryan), GSP Agar and Starch DNA Agar. Means and
standard deviations were determined for aeromonads counts and means were compared by Ttest.
Seventy Aeromonas isolates, preidentified at genus level and confirmed with a genusspecific
PCR, were phenotypically identified at group level using API20 E and 20 NE kits,
completed by testing gas production from glucose. The strains, belonging to A. caviae, A.
hydrophila, A. sobria groups, were studied for their antimicrobial susceptibility pattern
considering 20 antimicrobials by the disk diffusion technique, according to the CLSI
recommendations and c2 test was performed. The highest mean counts were reached in gills
in September in both plants with values over 5 log cfu/g, whereas flesh samples never gained
3 log cfu/g. All strains exhibited resistance against at least 4 antimicrobials. Three strains
from the Ligurian farm showed resistance to 10-13 antimicrobials
- …
