Mugnaini L.,Prophylaxis and Food Hygiene |
Papini R.,Prophylaxis and Food Hygiene |
Gorini G.,Environmental and Occupational Epidemiology Unit |
Passantino A.,Polo Universitario dellAnnunziata |
And 2 more authors.
Revue de Medecine Veterinaire | Year: 2012
The pattern of endoparasite infections was examined in 273 cats (181 owned cats, 54 sheltered cats, and 28 stray cats from colonies) by combining results of different diagnostic techniques. Overall, 26.4% of cats harboured one (for 86.1% of positive cats) or more endoparasites including Toxocara cati (12.1%), Cystoisospora felis (2.9%), Aelurostrongylus abstrusus (2.2%), C. felis/T. cati and Cystoisospora rivolta (1.8% each), Ancylostoma tubaeforme (1.1%), C. rivolta/T. cati, Dipylidium caninum, Eucoleus aerophilus and Toxascaris leonina (0.7% each), A. abstrusus/D. caninum/T. cati, A. tubaeforme/ T. cati, C. felis/D. caninum, and Cryptosporidium felis (0.4% each). Tritrichomonas foetus was not detected. In univariate analysis, predictive factors of endoparasitism included being male, intact, less than 1-year-old, stray or owned-outdoor, untreated, and fed occasionally with homemade food. Multivariate analysis showed that males were 4.25 times more likely to be infected if they were less than 1-year-old and 3.21 times if they did not receive periodical antiparasite treatments while females were 10.43 more likely to be infected if showing intestinal or respiratory clinical signs. These data may be of importance for veterinary practitioners to evaluate the occurrence of endoparasitism in cats.
Forzale F.,Prophylaxis and Food Hygiene |
Nuvoloni R.,Prophylaxis and Food Hygiene |
Pedonese F.,Prophylaxis and Food Hygiene |
D'Ascenzi C.,Prophylaxis and Food Hygiene
Medycyna Weterynaryjna | Year: 2011
Biogenic amines can be naturally present in many foods and they can also be produced in high amounts by the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may produce direct or indirect effects on a consumer's health. In food microbiology, their large presence has been associated to spoilage and fermentation processes. The aim of the present study was to assess the content of biogenic amines (single and total value) in Tuscan traditional cheeses and sausages. Thirty samples of these products were tested. Biogenic amines content was analyzed by a HPLC-UV method. Tyramine was, in all the matrices, the amine most often detected and quantified, followed by putrescine and cadaverine. In conclusion, except in dry sausages, the data obtained in the present study suggest these traditional foods have generally low biogenic amines total content.