1,721,018 research outputs found
Introduzione e propagazione del Campylobacter jejuni in allevamenti di broilers. Presenza del germe su cute e piumaggio prima della macellazione e possibile influenza sulla contaminazione delle carni
No full textRicerche sulla presenza di Campylobacter jejuni nell'apparato riproduttore di ovaiole in deposizione
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Genotyping Campylobacter jejuni strains isolated from the gut and oviduct of laying hens
No full textCampylobacter jejuni frequently colonizes the avian intestine. Recent evidence suggests that this organism can also colonize the oviduct of laying hens. However, the source and role of this colonization are unknown. Isolates from the ceca, cloacae, and oviducts of 11 laying hens in three intensive egg-producing flocks were genotyped by Fla typing with the restriction fragment length polymorphism of the polymerase chain reaction product of the flaA and flaB genes (fla typing) and pulsed-field gel electrophoresis (PFGE). A diversity in fla types and PFGE types was observed within and between flocks. Individual birds could be colonized by different genotypes at various intestinal and oviduct sites. However, the oviduct of individual birds appeared to be colonized by only one genotype at the time of sampling. In two birds, matching isolates investigated from the intestinal and reproductive tracts were genotypically identical but different from those oviduct isolates found in other birds in the same flock. Interestingly, not all cecal isolates appeared to be equally able to colonize the oviduct. These results suggest that oviduct colonization may result from ascending infection via the cloaca and that some strains of C. jejuni may be better adapted than others to oviduct colonization
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil
No full textAn extra virgin olive oil was used as seasoning for three different types of focaccia produced on an industrial scale. This oil and samples of the oil extracted from the focaccias after baking were submitted to routine analyses and to silica gel column chromatography to separate polar compounds. These were then subjected to high performance size-exclusion chromatographic (HPSEC) analysis and it allowed to determine oxidative and hydrolytic degradation products. The results were compared with those obtained from artisan focaccias, seasoned with the same oil and toppings, by statistical analyses. The different technologies and the toppings employed directed in different ways the oxidative and hydrolytic processes in the oil. Copyright © Taylor & Francis Group, LLC
Effect of natural-style processing on the oxidative and hydrolytic degradation of the lipid fraction of table olives
No full textTipizzazione e antibiotico-resistenza di Campylobacter jejuni isolati da contenuto intestinale, ovidutto e guscio di uova da consumo
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