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20 results on '"Conficoni, Daniele"'

4. Evaluation of the microbiological and chemical aspects of autochthonous wild snails in Sardinia

Author

Coroneo, Valentina, primary, Marras, Luisa, additional, Giaccone, Valerio, additional, Conficoni, Daniele, additional, Brignardello, Silvana Anna Stefania, additional, Bissacco, Elisa, additional, Trapella, Claudio, additional, Alogna, Andrea, additional, Gentili, Valentina, additional, Parisi, Antonio, additional, Loi, Federica, additional, Cappai, Stefano, additional, Pisanu, Margherita, additional, and Cogoni, Maria Paola, additional

Published
2022
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7. Prevalence, Diversity of Listeria spp. Isolates from Food and Food Contact Surfaces and Occurrence of Virulence Genes

Author

Rossi, Franca, Amadoro, Carmela, Conficoni, Daniele, Giaccone, Valerio, and Colavita, Giampaolo

Subjects
microbiology
Abstract

This study aimed to evaluate the hazards posed by foodborne bacteria of the Listeria genus by analyzing prevalence, diversity and virulence of Listeria spp. in food and food manufacturing plants. Seventy five isolates obtained from the routine analysis of 653 samples by three diagnostic laboratories in Northern Italy were genotipically differentiated by Repetitive Extragenic Palindrome (rep) PCR with the GTG5 primer, identified by sequencing the 16S rRNA gene and examined by specific PCR tests for the presence of L. monocytogenes virulence determinants occasionally found to occur in other species of the genus. The identity of the amplification products was confirmed by sequencing. Fifty seven isolates were identified as L. innocua, 12 as L. monocytogenes, 5 as L. welshimeri and one as L. seeligeri. All L. monocytogenes isolates belonged to the serotype 1/2a and were predicted to be virulent for the presence of the inlJ internalin gene. Potentially virulent strains of L. innocua, L. seeligeri and L. welshimeri, carrying the L. monocytogenes inlA gene and/or hly gene, were identified, and most isolates were found to possess the toxin-antitoxin system mazEF for efficient adaptation to heat shock. Results indicated the need to reinforce food contamination prevention measures against all Listeria species by efficiently defining their environmental distribution.

Published
2020

8. Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

Author

Lanza, Ilaria, primary, Conficoni, Daniele, additional, Balzan, Stefania, additional, Cullere, Marco, additional, Fasolato, Luca, additional, Serva, Lorenzo, additional, Contiero, Barbara, additional, Trocino, Angela, additional, Marchesini, Giorgio, additional, Xiccato, Gerolamo, additional, Novelli, Enrico, additional, and Segato, Severino, additional

Published
2021
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14. Evaluation of microbial contamination and effects of storage in raw meat‐based dog foods purchased online.

Author

Morelli, Giada, Catellani, Paolo, Miotti Scapin, Riccardo, Bastianello, Sofia, Conficoni, Daniele, Contiero, Barbara, and Ricci, Rebecca

Subjects
MICROBIAL contamination, DOG food, COLIFORMS, GROCERY shopping, LISTERIA monocytogenes, BACTERIAL contamination
Abstract

Feeding raw‐meat‐based diets to companion animals has become a widespread practice, and many owners are now accustomed to buying frozen ingredients online. The goals of this study were to assess the microbiological quality of raw‐meat dog foods obtained from specialized websites and to evaluate the effects of storage at different temperatures for a few days. Twenty‐nine raw dog food products were processed for quantitative bacteriology (i.e. total viable count, TVC; Escherichia coli; faecal coliforms, FC) and sulphite‐reducing clostridia, and analysed for the presence of Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica and Clostridium difficile. Every sample was examined right after the delivery (T0), after 24 to 48 hr and after 72 hr, both at 2°C and 7°C. At T0, the mean score for the TVC was 5.9 × 106 cfu/g (SD = 4.8 × 107 cfu/g), while those for E. coli and FC were 1.1 × 104 cfu/g (SD = 2.5 × 105 cfu/g) and 3.3 × 103 cfu/g (SD = 6.5 × 104 cfu/g) respectively. The samples stored at 2°C had a significant increase of all parameters (TVC: p <.01; E. coli: p =.03; FC: p =.04) through time. Noteworthy differences between the analyses performed at 2°C and 7°C were found for TVC (p <.01), being the samples considerably more contaminated at higher temperatures. No sample tested positive for Salmonella spp., while L. monocytogenes was isolated from 19 products, Y. enterocolitica from three products and Clostridium perfringens and C. difficile from four and six products respectively. The microbiological quality of raw‐meat dog foods sold online appears to be poor, carrying considerable amounts of potentially zoonotic bacteria and reaching greater levels of bacterial contaminations if not kept at proper refrigeration temperatures and fed soon after defrosting. [ABSTRACT FROM AUTHOR]

Published
2020
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19. Silver As Antibacterial toward Listeria monocytogenes

Author

Belluco, Simone, primary, Losasso, Carmen, additional, Patuzzi, Ilaria, additional, Rigo, Laura, additional, Conficoni, Daniele, additional, Gallocchio, Federica, additional, Cibin, Veronica, additional, Catellani, Paolo, additional, Segato, Severino, additional, and Ricci, Antonia, additional

Published
2016
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20. Distribution of Listeriaspp. on Carcasses of Regularly Slaughtered Swine for Italian Dry Cured Ham

Author

Conficoni, Daniele, Santagiuliana, Manuel, Marchesan, Massimo, Franceschini, Francesco, Catellani, Paolo, Ferioli, Marcello, and Giaccone, Valerio

Abstract

In recent years, the role of Listeria monocytogenesas a foodborne pathogen in public health has increased. Its presence poses a risk for humans, especially in ready-to-eat foods, such as ham. Understanding the presence and distribution of Listeriaspp. on swine carcasses meant for Italian dry-cured hams can be a useful tool to improve food safety. This study assessed the distribution of Listeriaspp. (as a marker of contamination with L. monocytogenes) on slaughtered pig carcasses intended for the production of high-quality, Italian, dry-cured ham and examined the roles of the site sampled on the carcass, farming cycle (open versus closed), farm-to-slaughterhouse distance, and time spent in lairage. Samples were collected from swine carcasses (n= 150) before refrigeration, from three different carcass locations (head, shoulder, and thigh), and assessed for the presence of listeriae. A total of 115 carcasses were contaminated with Listeriaspp. in at least one location. In all, 178 listeriae were isolated and identified: 130 Listeria innocua,28 Listeria welshimeri,17 Listeria ivanovii,and 3 L. monocytogenes. Listeriae were detected on 62.7% of heads, on 25.3% of shoulders, and on 30.7% of thighs, with significant differences between heads versus shoulders and thighs. Animals reared in closed-cycle farms were more contaminated (P< 0.05) than were animals from open-cycle farms (90 versus 71.8%). The distance between farms and slaughterhouse was not related to the contamination rate. Carcasses of swine that stayed in lairage before slaughtering for more than 10 h showed a higher degree of contamination (90%) and were positive for Listeriaspp. in more sample sites (55%) compared with those held for less than 2 h (73% of carcasses and 33.3% of samples). Our results show that heads should be detached from carcasses immediately after slaughter for meat-safety purposes and the amount of time animals stay in lairage should be limited. These results will be useful for a more-valid implementation of good manufacturing processes for slaughtering.

Published
2019
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