Understanding the Effect of Ozone on and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach.

The occurrence of on Gorgonzola cheese surface was reported by many authors, with risks arising from the translocation of the pathogen inside the product during cutting procedures. Among the novel antimicrobial strategies, ozone may represent a useful tool against contamination on Gorgonzola cheese rind. In this study, the effect of gaseous ozone (2 and 4 ppm for 10 min) on and resident microbiota of Gorgonzola cheese rind stored at 4 °C for 63 days was evaluated.

Effect of gaseous ozone treatment on biofilm of dairy-isolated spp. strains.

Microbial biofilms existing in food industries have been implicated as important contamination sources of spoilage and pathogenic microorganisms in the finished products. Among the innovative strategies proposed to contrast biofilms in food environments, ozone is recognised as an environmentally friendly technology but there are few studies about its effect against bacterial biofilms. The objective of this study was to evaluate the effect of gaseous ozone (50 ppm for 6 h) in inhibition and eradication of biofilm formed by twenty-one dairyisolated spp.

The Use of Ozone as an Eco-Friendly Strategy against Microbial Biofilm in Dairy Manufacturing Plants: A Review.

Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food manufacturers as they may impact both the safety and quality of processed foods. Bacteria inside biofilm can survive in harsh environmental conditions and represent a source of repeated food contamination in dairy manufacturing plants.

Characterization of Vegetative and Strains Isolated from Processed Cheese Products in an Italian Dairy Plant.

Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to genus have been reported.

Effect of Gaseous Ozone on Planktonic Cells and Biofilm: An In Vitro Study.

Among food-borne pathogens, continues to pose concerns to food business operators due to its capacity to form biofilm in processing environments. Ozone may be an eco-friendly technology to control microbial contaminations, but data concerning its effect on biofilm are still limited. In this study, the effect of gaseous ozone at 50 ppm on planktonic cells and biofilm of reference and food-related strains was evaluated.

Antimicrobial-Resistance of Food-Borne Pathogens.

The antimicrobial-resistance (AMR) in bacteria represents a major challenge for public health [...

Assessment of the Antibiotic Resistance Profile, Genetic Heterogeneity and Biofilm Production of Methicillin-Resistant (MRSA) Isolated from The Italian Swine Production Chain.

The main aim of the present study was to evaluate the level of antibiotic resistance, prevalence and virulence features of methicillin-resistant (MRSA) isolated from heavy swine at abattoir level and farming environments in Lombardy (Northern Italy). With this scope, 88 different heavy swine farms were surveyed, obtaining a total of = 440 animal swabs and = 150 environmental swabs. A total of = 87 MRSA isolates were obtained, with an overall MRSA incidence of 17.

Development and test of a visual-only meat inspection system for heavy pigs in Northern Italy.

Background: There is a general consensus in recognizing that traditional meat inspection is no longer able to address the hazards related to meat consumption. Moreover, it has been shown that invasive procedures, such as palpation and incision, can increase microbial contamination in carcasses. For these reasons, legislations all over the world are changing meat inspection techniques, moving towards visual-only techniques.

Listeria monocytogenes Biofilms in the Wonderland of Food Industry.

The foodborne pathogen is a concern in food safety because of its ability to form biofilm and to persist in food industry. In this mini-review, the issue represented by this pathogen and some of the latest efforts performed in order to investigate the composition of biofilms formed by are summarized.

Metabolic profiling by (1)H NMR of ground beef irradiated at different irradiation doses.

This work describes a metabolic profiling study of non-irradiated and irradiated beef (at 2.5, 4.5 and 8 kGy) using (1)H NMR and chemometrics.