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323 results on '"Cerri, Domenico"'

25. Prevalence, Virulence and Antimicrobial Susceptibility of Salmonella spp., Yersinia enterocolitica and Listeria monocytogenes in European Wild Boar (Sus scrofa) Hunted in Tuscany (Central Italy)

Author

Cilia, Giovanni, primary, Turchi, Barbara, additional, Fratini, Filippo, additional, Bilei, Stefano, additional, Bossù, Teresa, additional, De Marchis, Maria Laura, additional, Cerri, Domenico, additional, Pacini, Maria Irene, additional, and Bertelloni, Fabrizio, additional

Published
2021
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26. Presence of pathogenic Leptospira spp. in the reproductive system and fetuses of wild boars (Sus scrofa) in Italy

Author

Cilia, Giovanni, primary, Bertelloni, Fabrizio, additional, Piredda, Ivana, additional, Ponti, Maria Nicoletta, additional, Turchi, Barbara, additional, Cantile, Carlo, additional, Parisi, Francesca, additional, Pinzauti, Paolo, additional, Armani, Andrea, additional, Palmas, Bruna, additional, Noworol, Malgorzata, additional, Cerri, Domenico, additional, and Fratini, Filippo, additional

Published
2020
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39. Dietary supplementation of quebracho and chestnut tannins mix in rabbit: effects on live performances, digestibility, carcase traits, antioxidant status, faecal microbial load and economic value

Author

Mancini, Simone, primary, Moruzzo, Roberta, additional, Minieri, Sara, additional, Turchi, Barbara, additional, Cerri, Domenico, additional, Gatta, Domenico, additional, Sagona, Simona, additional, Felicioli, Antonio, additional, and Paci, Gisella, additional

Published
2019
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40. Changes of Western honey bee Apis mellifera ligustica (Spinola, 1806) ventriculus microbial profile related to their in-hive tasks.

Author

Cilia, Giovanni, Fratini, Filippo, Tafi, Elena, Mancini, Simone, Turchi, Barbara, Sagona, Simona, Cerri, Domenico, Felicioli, Antonio, and Nanetti, Antonio

Abstract

The effects of in-hive tasks on the honey bee (Apis mellifera L.) ventriculus microbial profile were investigated by analysing honey bees belonging to six in-hive tasks (newly-emerged, nurses, wax builder, guardians, young foragers, old foragers). Total viable aerobic bacterial count, Enterobacteriaceae, staphylococci, Escherichia coli, lactic acid bacteria, Pseudomonas spp., aerobic bacterial endospores, and Enterococcus spp. were determined using a culture-based method. Significant in-hive tasks-dependent microbial profiles were detected for all cultured bacteria (p < 0.001), with the lowest values for newly-emerged and wax builder and the highest for old foragers. Pseudomonas spp. and Staphylococcus spp. were quantitatively lower in young foragers than in old foragers, while they were absent in the other investigated in-hive tasks. E. coli and Enterococcus spp. were detected only in old foragers. 1Lactic acid bacteria were higher in nurses and old foragers compared to the other in-hive tasks, while the newly-emerged showed the lowest amount of lactic acid bacteria. The results from this investigation showed that ventriculus microbiological profile of Apis mellifera ligustica undergoes changes based on the in-hive task, and, as concerns foragers, on their age. [ABSTRACT FROM AUTHOR]

Published
2021
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42. Mycobacterium avium subsp. paratuberculosis isolated from wild red deer ( Cervus elaphus ) in Northern Italy

Author

Galiero, Alessia, primary, Leo, Simone, additional, Garbarino, Chiara, additional, Arrigoni, Norma, additional, Russo, Simone, additional, Giacomelli, Stefano, additional, Bianchi, Alessandro, additional, Trevisiol, Karin, additional, Idrizi, Ilda, additional, Daka, Gezim, additional, Fratini, Filippo, additional, Turchi, Barbara, additional, Cerri, Domenico, additional, and Ricchi, Matteo, additional

Published
2018
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43. Changes of Western honey bee Apis mellifera ligustica(Spinola, 1806) ventriculus microbial profile related to their in-hive tasks

Author

Cilia, Giovanni, Fratini, Filippo, Tafi, Elena, Mancini, Simone, Turchi, Barbara, Sagona, Simona, Cerri, Domenico, Felicioli, Antonio, and Nanetti, Antonio

Abstract

The effects of in-hive tasks on the honey bee (Apis melliferaL.) ventriculus microbial profile were investigated by analysing honey bees belonging to six in-hive tasks (newly-emerged, nurses, wax builder, guardians, young foragers, old foragers). Total viable aerobic bacterial count, Enterobacteriaceae, staphylococci, Escherichia coli, lactic acid bacteria, Pseudomonasspp., aerobic bacterial endospores, and Enterococcusspp. were determined using a culture-based method. Significant in-hive tasks-dependent microbial profiles were detected for all cultured bacteria (p < 0.001), with the lowest values for newly-emerged and wax builder and the highest for old foragers. Pseudomonasspp. and Staphylococcusspp. were quantitatively lower in young foragers than in old foragers, while they were absent in the other investigated in-hive tasks. E. coliand Enterococcusspp. were detected only in old foragers. 1Lactic acid bacteria were higher in nurses and old foragers compared to the other in-hive tasks, while the newly-emerged showed the lowest amount of lactic acid bacteria. The results from this investigation showed that ventriculus microbiological profile of Apis mellifera ligusticaundergoes changes based on the in-hive task, and, as concerns foragers, on their age.

Published
2021
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44. Effect of a Lactobacillus sakeiand Staphylococcus xylosusprotective culture on Listeria monocytogenesgrowth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature

Author

Pedonese, Francesca, Torracca, Beatrice, Mancini, Simone, Pisano, Sonia, Turchi, Barbara, Cerri, Domenico, and Nuvoloni, Roberta

Abstract

AbstractFresh sausages are not always thoroughly cooked before consumption and can support the growth of pathogenic microorganisms, especially when stored at incorrect temperatures. The aim of this study was to verify the growth of Listeria monocytogenesin Italian salsiccia stored at 2 °C, 7 °C and 12 °C for 9 days (t9) with (PC+) and without (PC–) a commercial protective culture (Lactobacillus sakeiand Staphylococcus xylosus). L. monocytogenesPC + counts were statistically different from PC–, after 7 days (t7) at 7 °C and at 12 °C. At 2 °C, they increased in PC + by 0.03 and 0.36 log CFU/g vs. 0.25 and 0.91 in PC–, at t7 and t9. Moreover, quality characteristics (total aerobic counts, colour parameters, TBARS values, pH, sensory attributes) were assessed in fresh sausages stored at 7 °C. Significant differences were obtained in PC + samples at t7 for Pseudomonadaceaeand Enterobacteriaceae(about 2 log CFU/g). Yeasts and moulds and Brochothrix thermosphactawere also significantly lower in PC + samples. PC + samples were more acidic than PC–, with statistically different colour parameters values particularly at the external surface; raw sausages resulted sensorially discernible at t7, whereas PC + and PC– cooked samples did not show any significant sensory difference. The studied protective culture proved to be a useful tool to increase safety and microbiological quality of salsiccia at abusive storage temperature, effectively limiting the growth of L. monocytogenesand Gram negative spoilage microorganisms, with some sensory drawbacks, especially at the end of the shelf life.HIGHLIGHTSThe tested culture improves the microbial safety of salsiccia.It reduces the growth of spoilage microorganisms, especially Pseudomonadaceaeand Enterobacteriaceae.It mainly influences colour and acidity evolution of the raw product with no sensory drawbacks in the cooked product.

Published
2020
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