Institute for Experimental Veterinary Medicine of Southern Italy

Catanzaro, Italy

Institute for Experimental Veterinary Medicine of Southern Italy

Catanzaro, Italy

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Nava D.,Institute for Experimental Veterinary Medicine of Southern Italy | Capo S.,Institute for Experimental Veterinary Medicine of Southern Italy | Caligiuri V.,Institute for Experimental Veterinary Medicine of Southern Italy | Giaccone V.,University of Padua | And 4 more authors.
Italian Journal of Food Safety | Year: 2016

Campania buffalo mozzarella is a greatly appreciated cheese in Italy and worldwide. From a microbiological standpoint, it is a highly perishable food and potentially at risk of contamination by pathogens such as Listeria monocytogenes (L. monocytogenes). The present paper reports the results of a challenge test carried out with the aim to assess the population dynamics of L. monocytogenes, alone and in the presence of Pseudomonas fluorescens (Ps. fluorescens), in buffalo mozzarella. For this purpose buffalo mozzarella samples were contaminated with L. monocytogenes alone or combined with Ps. fluorescens. In samples wherein L. monocytogenes was inoculated alone, the bacterial load remained unchanged. By contrast, in samples contaminated with L. monocytogenes and Ps. fluorescens, the growth of L. monocytogenes was increased. © 2016, Page Press Publications. All rights reserved.


PubMed | Local Health Unit Naples 3 South, Institute for Experimental Veterinary Medicine of Southern Italy and University of Padua
Type: Journal Article | Journal: Italian journal of food safety | Year: 2016

Campanias buffalo mozzarella is a greatly appreciated cheese in Italy and worldwide. From a microbiological standpoint, it is a highly perishable food and potentially at risk of contamination by pathogens such as


PubMed | University of Turin, Institute for Experimental Veterinary Medicine of Southern Italy and Institute for Experimental Veterinary Medicine of Piedmont
Type: Journal Article | Journal: Italian journal of food safety | Year: 2016

In October 2012, two persons fell ill with symptoms consistent with staphylococcal food poisoning after eating home-canned tuna fish and tomatoes. Laboratory investigation detected the enterotoxins in the home-canned tuna and molecular analysis of the isolated


PubMed | Institute for Experimental Veterinary Medicine of Southern Italy, University of Naples Federico II and University of Catanzaro
Type: Journal Article | Journal: Italian journal of food safety | Year: 2016

Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese reduces its shelf-life and it is cause of dramatic organoleptic changes during storage. In this study we tested sonoelastography to evaluate texture changes of mozzarella cheese from buffalo milk during storage. Cheeses form local market produced in the same condition were divided in three batches and stored in different conditions: the first (B1) was stored in preserving liquid at room temperature (20C); the second (B2) was stored without preserving liquid at 4C; and the third (B3) was stored at 4C in preserving liquid. In B1 sonoelastography showed a reduction of the hardness and stiffness of rind, while in B2 inelastic tissue increased its thickness. Best results were obtained in B3, where no significant difference was evidenced during storage.


Casalinuovo F.,Institute for Experimental Veterinary Medicine of Southern Italy | Ciambrone L.,Institute for Experimental Veterinary Medicine of Southern Italy | Cacia A.,Institute for Experimental Veterinary Medicine of Southern Italy | Rippa P.,Institute for Experimental Veterinary Medicine of Southern Italy
Italian Journal of Food Safety | Year: 2016

A study was conducted in order to evaluate the contamination by Brucella spp. of meat from animals slaughtered because they resulted positive for brucellosis at some time during their life, given that European legislation allows these meats to be freely marketed. After slaughter and before delivery to market outlets, swab samples were taken from 307 carcasses of infected animals: 40 cattle, 60 sheep and 207 goats. The swabs were subsequently analyzed by means of polymerase chain reaction (PCR) tests. In addition, bacteriological tests were carried out on the lymph nodes and internal organs of the same animals. Brucella spp. was detected by means of PCR in 25/307 carcasses (8%): 1 bovine (2.5%), 9 sheep (15%) and 15 goats (7.2%) and was isolated, by means of a cultural method, in 136/307 carcasses (44%). Moreover, additional analysis, performed on lymph nodes from the same carcasses that had proved positive by PCR allowed to highlight type 3 Brucella abortus in the bovine carcass and type 3 Brucella melitensis in the sheep and goat carcasses. The study shows that the cattle, sheep and goats meat of animals slaughtered because they have tested positive for brucellosis, may be contaminated by Brucella spp. As this could constitute a real risk of transmission to both butchery personnel and consumers, so the meat of animals infected by Brucella spp. should be analyzed before being marketed and, PCR technique performed on swabs proved more useful, practical and faster than the traditional bacteriological method. © 2016, Page Press Publications. All rights reserved.


Pesce A.,Institute for Experimental Veterinary Medicine of Southern Italy | Salzano C.,Institute for Experimental Veterinary Medicine of Southern Italy | Felice A.D.,Institute for Experimental Veterinary Medicine of Southern Italy | Garofalo F.,Institute for Experimental Veterinary Medicine of Southern Italy | And 4 more authors.
Italian Journal of Food Safety | Year: 2016

The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined by means of a thermistor cryoscope. Data underwent statistical analysis. Our research showed an average freezing point of -0.528°C for buffalo milk and - 0.522°C for bovine milk. Given the lack of data on the freezing point of buffalo milk, our study provides the first indication of a basic freezing point of the milk of this species in Italy. © A. Pesce et al., 2016.


Casalinuovo F.,Institute for Experimental Veterinary Medicine of Southern Italy | Gazzotti T.,University of Bologna | Rippa P.,Institute for Experimental Veterinary Medicine of Southern Italy | Ciambrone L.,Institute for Experimental Veterinary Medicine of Southern Italy | And 2 more authors.
Italian Journal of Food Safety | Year: 2015

The results of a study on the microbiological stability of canned tuna produced by Italian companies and similar canned products manufactured in countries outside Europe are reported herein. The study involved 38 samples of canned tuna of various brands, of which 14 were produced by companies outside Europe and 24 by Italian companies. Qualitative and quantitative microbiological tests were conducted for the following parameters: bacterial colony counts at 30°C, total coliforms, total Enterobacteriaceae, sulphite-reducing anaerobes, Salmonella spp., Bacillus cereus, Escherichia coli, Staphylococcus aureus, yeasts and molds. Bacterial loads and mold contamination were respectivelyin found in 8/14 (57%) samples from outside EU and 7/24 (29%) Italian samples. The bacterial flora was represented by Gram-positive bacteria (Staphylococcus warneri, Staphylococcus lentus, Streptococcus mitis, Enterococcus faecalis, Leuconostoc mesenteroides), Gram-negative bacteria (Sphingomonas paucimobilis, Acinetobacter iwoffii, Rhizobium radiobacter), spore-forming bacteria (Bacillus vallismortis), while the fungal species was represented by Penicillium spp., Rhizopus spp., Rhodotorula spp. and Alternaria spp. Excluding anomalies in the thermal treatment process of products and any contamination after treatment, the contaminations encountered in both cases were most likely due to insufficient production quality standards and the quality of the raw material used. These results may require a redefinition of the concept of commercial stability as hitherto stated. © F. Casalinuovo et al., 2015.


PubMed | Institute for Experimental Veterinary Medicine of Southern Italy
Type: Journal Article | Journal: Italian journal of food safety | Year: 2016

Algal biotoxins, chemical compounds produced by some microscopic algae, constitute the


PubMed | Institute for Experimental Veterinary Medicine of Southern Italy
Type: Journal Article | Journal: Italian journal of food safety | Year: 2016

A study was conducted in order to evaluate the contamination by


PubMed | Institute for Experimental Veterinary Medicine of Southern Italy
Type: Journal Article | Journal: Italian journal of food safety | Year: 2016

The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined by means of a thermistor cryoscope. Data underwent statistical analysis. Our research showed an average freezing point of -0.528C for buffalo milk and -0.522C for bovine milk. Given the lack of data on the freezing point of buffalo milk, our study provides the first indication of a basic freezing point of the milk of this species in Italy.

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