Circulation of ST103 in a Free Stall Italian Dairy Farm.

We report here on an outbreak of mastitis caused by Streptococcus agalactiae, or group B Streptococcus, in a northern Italy (Lombardy Region) free stall dairy farm. This outbreak was unusual because it occurred in a closed dairy herd and proved to be extremely difficult to resolve even after the application of the classical control procedures, which are specifically focused on the contagious nature of S. agalactiae.

Corrigendum: American Foulbrood in the Czech Republic: ERIC II Genotype of Is Prevalent.

[This corrects the article DOI: 10.3389/fvets.2021.

American Foulbrood in the Czech Republic: ERIC II Genotype of Is Prevalent.

American foulbrood (AFB) is a dangerous disease of honeybees () caused by the spore-forming bacterium . According to the ERIC (enterobacterial repetitive intergenic consensus) classification, five genotypes are distinguished, i.e.

Evidence of Common Isolates of in Bovines and Humans in Emilia Romagna Region (Northern Italy).

(group B , GBS) is one of the most important agents of bovine mastitis and causes remarkable direct and indirect economic losses to the livestock sector. Moreover, this species can cause severe human diseases in susceptible individuals. To investigate the zoonotic potential of , 203 sympatric isolates from both humans and cattle, isolated in the same time frame (2018) and in the same geographic area (Emilia Romagna region, Northern Italy), were characterized by molecular capsular typing (MCT), pilus island typing (PI), and multi-locus sequence typing (MLST).

Behavior of during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese.

Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a challenge test using as a surrogate of was performed, with the aim of increasing knowledge concerning the impact of the Fossa cheese process, and especially of the traditional ripening process of this PDO, on the behaviour of Pasteurized milk was experimentally inoculated with 4.5 log CFU/mL cocktail by three strains, and and Mesophilic Lactic Acid Bacteria (LAB) counts as well as the evolution of temperatures, pH and a values were monitored throughout the manufacturing and ripening processes.

Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

This study involved ten enterprises producing Italian salami, 20 different samples of fermented sausages underwent challenge tests to assess and record the following parameters: time, temperature, pH, a, and Salmonella counts. A linear regression model was used to describe the Salmonella spp. decay: at the end of the process the result of total Salmonella reduction was 0.