Antimicrobial activity of four essential oils against pigmenting and biofilmproducing of dairy origin.

Essential oils (EOs) are mixtures of secondary metabolites of plant origin with many useful properties, among which the antimicrobial activity is also of interest for the food industry. EOs can exert their antimicrobial potential both directly, in food products and active packaging, and indirectly, as sanitizing and anti-biofilm agents of food facility surfaces. Aim of this research was to evaluate the antimicrobial activity of four EOs (bergamot, cinnamon, manuka and thyme) against and isolated from milk and dairy products.

Formulation and Shelf-life of Fish Burgers Served to Preschool Children.

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were and fished and farmed in Basilicata region respectively.

Amiata Donkey Milk Chain: Animal Health Evaluation and Milk Quality.

This study presents an investigation of Amiata donkey health and quality of milk for human consumption. Thirty-one lactating dairy jennies were examined. The following samples were collected: faecal samples from the rectum of animals for parasitological examination; cervical swabs for the detection of bacteria causing reproductive disorders; and blood samples for serological diagnosis of main zoonotic ( spp.

Occurrence of spp. in Poultry Meat at Retail and Processing Plants' Levels in Central Italy.

Human campylobacteriosis remains the most commonly reported gastrointestinal disease in Europe and and are the two species most frequently involved in such foodborne disease. Based on the sampling plan established in the region of Lazio (Central Italy) the aim of our work was to investigate the occurrence of spp. in poultry meat preparations collected by the local veterinary authority at retail shops and processing plants.