Enumeration of and determination of spp. and verotoxigenic in shellfish ( and ) harvested in Sardinia, Italy.

The aim of the present study was to evaluate the occurrence of spp., Verotoxigenic (VTEC) and enumerate in shellfish ( and ) collected before and after depuration from two class B harvesting areas located in Sardinia (Italy). All the samples were analyzed for spp.

Occurrence, Seasonal Distribution, and Molecular Characterization of and in Shellfish ( and ) Collected in Sardinia (Italy).

In this study, we investigated the occurrence, seasonal distribution, and molecular characterization of pathogenic vibrios in Mediterranean mussels () and grooved carpet shells () from two harvesting areas of Sardinia (Italy). Samples collected before and after depuration were submitted for qualitative and quantitative determination of spp. spp.

Clonal relationship among Vibrio parahaemolyticus isolated from Mediterranean mussels (Mytilus galloprovincialis) and grooved carpet shells (Ruditapes decussatus) harvested in Sardinia (Italy).

The aim of the present study was to investigate the genetic variability of Vibrio parahaemolyticus strains isolated from naturally contaminated Mediterranean mussels (Mytilus galloprovincialis) and Grooved carpet shells (Ruditapes decussatus) from three harvesting areas of Sardinia (Italy) using a combination of different typing methods: traditional phenotypic systems and molecular techniques. Ninety-nine putative V. parahaemolyticus strains isolated from shellfish collected before and after purification were included in the study.

Evaluation of short purification cycles in naturally contaminated Mediterranean mussels (Mytilus galloprovincialis) harvested in Sardinia (Italy).

The aim of the present study was to investigate the effect of short purification cycles on the safety of naturally contaminated Mytilus galloprovincialis from harvesting areas of the Gulf of Olbia (Sardinia, Italy). Samples from ten batches of mussels were collected before, during and after purification treatment at two purification centres (A-B). All the samples were analysed for Escherichia coli and Salmonella spp according to Council Regulation (EC) 2285/2015.

Determination of Salmonella spp., E. coli VTEC, Vibrio spp., and Norovirus GI-GII in Bivalve Molluscs Collected from Growing Natural Beds in Sardinia (Italy).

The aim of the present study was to evaluate the presence of spp., verotoxigenic (VTEC), spp., and Norovirus GI-GII in bivalve molluscs, cockles, and European grooved carpet shells ( spp.

Shelf Life Evaluation of Sheep Cheese in Modified Atmosphere Packaging.

cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.

Evolution of the Microbiological Profile of Vacuum-Packed Cheese During Shelf-Life.

cheese is a salted variety of traditionally made in Sardinia (Italy) from the whey remaining after the production of protected designation of origin or other sheep milk cheeses. cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with cheese have been reported over recent years.

Spp. and Contamination in Ready-To-Eat Sandwiches Collected from Vending Machines.

Ready-to-eat (RTE) food is characterised by a long shelf-life at refrigerated temperature and can be consumed as such, without any treatment. The aim of the work was to evaluate the presence of spp. and in RTEs collected from refrigerated vending machines placed in hospital environment and accessible to the hospitalised patients.

Occurrence and behavior of Bacillus cereus in naturally contaminated ricotta salata cheese during refrigerated storage.

The present study shows the fate of Bacillus cereus in refrigerated ricotta salata cheese during shelf-life. 144 ricotta salata cheese belonging to nine naturally contaminated batches were stored refrigerated and analyzed at 24 h, 30, 60 and 90 days of storage. Total bacterial count, B.

Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges.

Unlabelled: Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenes. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes.

Listeria monocytogenes in five Sardinian swine slaughterhouses: prevalence, serotype, and genotype characterization.

In a 3-year study (2008 to 2011) to estimate the prevalence and the contamination sources of Listeria monocytogenes in pork meat in Sardinia, Italy, 211 samples were collected from five Sardinian swine slaughterhouses: 171 samples from slaughtered pigs and 40 from the slaughterhouse environment. Fifty L. monocytogenes isolates were characterized by PCR-based serotyping, presence of virulence-associated genes, and pulsed-field gel electrophoresis restriction analysis.