Publications by authors named "D Cristiano"
Yersinia enterocolitica (Ye) is a foodborne pathogen isolated from humans, food, animals, and the environment. Yersiniosis is the third most frequently reported foodborne zoonosis in the European Union. Ye species are divided into six biotypes 1A, 1B, 2, 3, 4, and 5, based on biochemical reactions and about 70 serotypes.
View Article and Find Full Text PDFDetection of pathogenic spp. in foods: polymerase chain reaction-based screening strategy to rapidly detect pathogenic , , and in bivalve mollusks and preliminary results.
Ital J Food Saf
February 2024
Article Synopsis
- - The study focuses on developing a faster detection method for seafood-related pathogens, specifically three bacteria types, using multiplex real-time PCR, which is quicker than traditional culture methods.
- - Bivalve mollusks were tested by inoculating them with different concentrations of these bacteria, and the PCR method showed a high detection accuracy, matching results with the standard reference method.
- - The new PCR technique proved reliable for two of the bacteria types, while results for the third were promising but needed more investigation; this method could enhance food safety monitoring in seafood.
Article Synopsis
- The study focuses on assessing the prevalence of foodborne illness agents, specifically a genus with two species and six subspecies, in food and animal carcasses in southern Italy from 2011 to 2021.
- A total of 12,246 food samples and 982 animal carcass samples were analyzed, revealing an overall positive sample rate of 5.84%, with a notable increase in prevalence during the later years of the study period.
- The most affected categories include "Meat and Meat Products," and the most frequently identified serovar was Infantis, indicating urgent need for improved control measures despite existing national and European strategies.
Wild boars can be infected with several foodborne pathogens which may be transmitted to humans through the consumption of their meat, but currently, data of their prevalence are still limited. The present study aimed to evaluate the presence of enteric pathogens in wild boar meat samples killed in the Campania region. Twentyeight wild boar meat samples were analyzed for the detection of spp, , spp.
View Article and Find Full Text PDFFresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing industry has always been willing to explore new technologies to increase quality and safety of fish products through a decrease of the microbiological and biochemical damage.
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