Application of a Loop-Mediated Isothermal Amplification (LAMP) Assay for the Detection of in Cooked Ham.

Changing eating habits and rising demand of food have increased the incidence of foodborne diseases, particularly in industrialized countries. In this context, contaminated ready-to-eat food (RTE) may be a vehicle for the transmission of (), a foodborne pathogen responsible of listeriosis, a severe infectious disease involving humans and animals. It would be useful to have rapid detection methods to screen the presence of in food.

Phylogenetic and Evolutionary Genomic Analysis of Clinical Strains in the Framework of Foodborne Listeriosis Risk Assessment.

is one of the most important foodborne pathogens responsible for listeriosis, a severe disease with symptoms ranging from septicemia, meningoencephalitis, and abortion. Given the strong impact of listeriosis on human health and the difficulty of controlling along the food production chain, listeriosis has become a priority subjected to molecular surveillance in European Union/European Economic Area since 2007. From 2018, surveillance is based on whole-genome sequence using the core genome multilocus sequence type.

Dissemination and Persistence of spp. in Small-Scale Dairy Farms.

This study was aimed at collecting data on presence, dissemination and persistence of in small-scale dairy farms. Six farms (located in Piedmont) were visited three times over 2014: 116 waters (wells and different faucets/pipes) and 117 environmental samples (milking equipments and drains) were collected. Enumeration of was performed, 3-5 colonies/samples were selected for identification via 16SrDNA/ polymerase chain reaction (PCR), and typed by enterobacterial-repetitive-intergenic-consensus (ERIC)-PCR.

Effects of Rosemary Oil () on the Shelf-Life of Minced Rainbow Trout () during Refrigerated Storage.

The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured.