Publications by authors named "Emma Copelotti"

(mealworm) is one of the most promising insect species to produce sustainable feed and food with high nutritional value. Insects may harbour microorganisms both in the gut and on the exoskeleton originating from the rearing environment. is a pathogenic microorganism frequently involved in food poisoning due to its enterotoxin production.

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The interest in edible insects is continuously increasing due to their environmental, nutritional, and productive features. The aim of this study was to evaluate the effects and survival of in rearing, using two different bacterial loads (2 and 6 log CFU/g). We also considered the effect of washing, fasting, and cooking treatments on the larvae.

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Article Synopsis
  • The study examines the prevalence of specific bacteria in nearly 10,000 ready-to-eat food samples from northern Italy, collected over two years from large retailers and canteens.
  • Samples were divided into two groups: Group A included fully cooked foods ready for immediate consumption, while Group B included a mix of cooked and uncooked items or raw ingredients.
  • Overall prevalence rates for the bacteria were low, at 0.13% for one type and 0.07% for another, providing insights for risk analysis in the safety of ready-to-eat foods.
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High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets ( and ). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (, spp.

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