1,721,006 research outputs found
Indagine sul potere tossigeno di alcuni stipiti di Yersinia enterocolitica isolati da prodotti carnei trasformati
No full textIndagine sperimentale sulla sopravvivenza di Campylobacter termofili in salsicce fresche
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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
Streptococcus agalactiae non-pilus, cell wall-anchored proteins: Involvement in colonization and pathogenesis and potential as vaccine candidates
Full text linkGroup B Streptococcus (GBS) remains an important etiological agent of several infectious diseases including neonatal septicemia, pneumonia, meningitis, and orthopedic device infections. This pathogenicity is due to a variety of virulence factors expressed by Streptococcus agalactiae. Single virulence factors are not sufficient to provoke a streptococcal infection, which is instead promoted by the coordinated activity of several pathogenicity factors. Such determinants, mostly cell wall-associated and secreted proteins, include adhesins that mediate binding of the pathogen to host extracellular matrix/plasma ligands and cell surfaces, proteins that cooperate in the invasion of and survival within host cells and factors that neutralize phagocytosis and/or modulate the immune response. The genome-based approaches and bioinformatics tools and the extensive use of biophysical and biochemical methods and animal model studies have provided a great wealth of information on the molecular structure and function of these virulence factors. In fact, a number of new GBS surface-exposed or secreted proteins have been identified (GBS immunogenic bacterial adhesion protein, leucine-rich repeat of GBS, serine-rich repeat proteins), the three-dimensional structures of known streptococcal proteins (aC protein, C5a peptidase) have been solved and an understanding of the pathogenetic role of "old" and new determinants has been better defined in recent years. Herein, we provide an update of our current understanding of the major surface cell wall-anchored proteins from GBS, with emphasis on their biochemical and structural properties and the pathogenetic roles they may have in the onset and progression of host infection. We also focus on the antigenic profile of these compounds and discuss them as targets for therapeutic intervention
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
Conversione al biologico di una produzione artigianale di salame toscano: effetti indotti sul profilo fisico-chimico
No full textAuthors show results of an experimental test carried out in a small processing plant trying to convert the production of Tuscan sausage in an organic production. They analyse the effects induced by the exclusion of nitrates and different granulometry on the physical-chemical profile. Both the sodium nitrate presence (160 ppm), and the different types of grinding (meat grinder diameter 4,5 mm against 6,0 mm.) show to influence all the physical-chemical parameters (pH, aw, moisture, loss of weight, NaCl, Water Phase Salt. The research give us the opportunity to underline that the conversion to the organic production is sometime complex, such as the case of salami, and it needs specific competences in the fields of hygiene end technology
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