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188 results on '"Pedonese, Francesca"'

8. Chemical Composition and Antimicrobial Activity against the Listeria monocytogenes of Essential Oils from Seven Salvia species

Author

Bozzini, Maria Francesca, primary, Pieracci, Ylenia, additional, Ascrizzi, Roberta, additional, Najar, Basma, additional, D’Antraccoli, Marco, additional, Ciampi, Luca, additional, Peruzzi, Lorenzo, additional, Turchi, Barbara, additional, Pedonese, Francesca, additional, Alleva, Alice, additional, Flamini, Guido, additional, and Fratini, Filippo, additional

Published
2023
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11. Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy.

Author

Marconi, Francesca, Sartoni, Martina, Girardi, Clara, Rossi, Aurelio, Carrini, Matteo, Nuvoloni, Roberta, Pedonese, Francesca, and Munaò, Giovanni

Subjects
FOODBORNE diseases, CAMPYLOBACTER jejuni, CAMPYLOBACTER infections, COMPETENT authority
Abstract

Campylobacteriosis is the most reported foodborne disease in the European Union, with more than 100,000 confirmed cases annually. Human infection can be caused by a low infectious dose, and in fragile populations, the food disease can manifest itself in acute and severe forms. This study aims to analyze two cases of campylobacteriosis in fragile people caused by Campylobacter jejuni in 2023 in Tuscany and the actions of the Local Health Competent Authority. From the results of the related investigations, it was possible to attribute both cases of foodborne diseases to unsafe food management during preparation/administration. Given the peculiar characteristics of the etiological agent, it is necessary to focus the attention of the population, especially those who deal with fragile subjects, on the good hygiene practices to be followed both at home and in collective catering. [ABSTRACT FROM AUTHOR]

Published
2024
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14. Occurrence of Campylobacter in Faeces, Livers and Carcasses of Wild Boars Hunted in Tuscany (Italy) and Evaluation of MALDI-TOF MS for the Identification of Campylobacter Species

Author

Ziomek, Monika, primary, Gondek, Michał, additional, Torracca, Beatrice, additional, Marotta, Francesca, additional, Garofolo, Giuliano, additional, Wieczorek, Kinga, additional, Michalak, Katarzyna, additional, Fratini, Filippo, additional, and Pedonese, Francesca, additional

Published
2023
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21. In Vitro Antibacterial Activity of Manuka (Leptospermum scoparium J.R. et G. Forst) and winter Savory (Satureja montana L.) Essential Oils and Their Blends against Pathogenic E. coli Isolates from Pigs

Author

Fratini, Filippo, primary, Forzan, Mario, additional, Turchi, Barbara, additional, Mancini, Simone, additional, Alcamo, Giuseppe, additional, Pedonese, Francesca, additional, Pistelli, Luisa, additional, Najar, Basma, additional, and Mazzei, Maurizio, additional

Published
2020
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26. Detection of Pseudorabies Virus in Wild Boar Foetus

Author

Pacini, Maria Irene, primary, Forzan, Mario, additional, Cilia, Giovanni, additional, Bernardini, Lucrezia, additional, Marzoli, Filippo, additional, Pedonese, Francesca, additional, Bandecchi, Patrizia, additional, Fratini, Filippo, additional, and Mazzei, Maurizio, additional

Published
2020
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31. Genetic resistance to Campylobacter coliand Campylobacter jejuniin wild boar (Sus scrofaL.)

Author

Cecchi, Francesca, Fabbri, Maria Chiara, Tinacci, Lara, Nuvoloni, Roberta, Marotta, Francesca, Di Marcantonio, Lisa, Cilia, Giovanni, Macchioni, Fabio, Armani, Andrea, Fratini, Filippo, and Pedonese, Francesca

Abstract

We studied the genetic resistance to Campylobacter coliand Campylobacter jejuniin wild boar using both STR analysis and genome-wide association studies (GWAS). A total of 60 wild boars hunted in Tuscany (Italy) during the 2018/2019 hunting season were analyzed and genotyped. During postmortem operations, fecal swabs, liver samples and kidneys were collected. Two groups of animals were considered for the statistical analysis: 28 Campylobacterpositive (22 for C. coliand 6 for C. jejuni) and 32 Campylobacternegative. Regarding STR analysis, 15 markers belonging to a marker panel validated by the International Society of Animal Genetics (ISAG) for swine were used: for each marker, alleles and genotype frequencies between the two groups of animals were compared using the Chi-square test and Fisher’s exact tests. To analyze the genetic variability within groups, the following parameters were computed: molecular coancestry coefficients (fij), kinship distance (Dk), inbreeding coefficient (Fi), and genetic similarities (GS). The internal relatedness (IR) was also calculated, and ANOVA was used to verify the relationships between IR and Campylobactergroups. For GWAS, the Geneseek Genomic Profiler Porcine HD (70 k), containing 62,330 SNPs, was used. No differences in the internal relatedness (IR) were observed between the two groups (F= 5.64, P = 0.065) and no significant association between STRs and SNPs and Campylobacterpositivity was observed. Although genetic resistance to bacterial diseases is often regulated by multiple genes controlling different processes of the host–pathogen interaction, in our studies no candidate genes that could be directly or indirectly involved in the development of the disease were identified.

Published
2022
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32. Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes' milk cheeses

Author

Torracca Beatrice, Fratini Filippo, Pedonese Francesca, Turchi Barbara, and Nuvoloni Roberta

Subjects
Tryptamine, Lactobacillus paracasei, Biogenic amines, Enterococci, Microorganism, Tyramine, Biochemistry, Industrial and Manufacturing Engineering, Microbiology, chemistry.chemical_compound, 0404 agricultural biotechnology, Biogenic amines, Tyramine, HPLC, Enterococci, Lactobacilli, Ewes’ milk cheese, Food science, Cadaverine, biology, food and beverages, Ewes’ milk cheese, 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, Enterobacteriaceae, Spermidine, chemistry, Lactobacilli, Putrescine, HPLC, Food Science, Biotechnology
Abstract

Studying the production of biogenic amines (BA) by cheese microbiota is important, because high BA concentrations in food represent a health risk for consumers. Qualitative screening with differential media and HPLC quantification were used to investigate the production of 8 BA (2-phenylethylamine, cadaverine, histamine, putrescine, spermidine, spermine, tryptamine, and tyramine) by 72 isolates from curd and cheese samples manufactured with raw and pasteurised ewes’ milk. Enterobacteriaceae showed good putrescine and cadaverine production, both for number of positive isolates and for concentrations produced (average: 341 and 785 µg ml−1, respectively). Among Enterobacteriaceae data are provided on BA formation by Pantoea conspicua, previously not isolated from food samples. All enterococci formed tyramine, often in high amounts (average: 1608 µg ml−1), and many produced notable 2-phenylethylamine, putrescine, and cadaverine concentrations (average: 184, 121, and 146 µg ml−1, respectively). BA formation by lactobacilli was overall extremely limited, with the notable exception of high tyramine concentrations produced by 1 Lactobacillus paracasei (800 µg ml−1) and 2 Lactobacillus curvatus (> 1700 µg ml−1), all isolated from pasteurised milk samples. Thus, undesired and technologically useful microorganisms both play a role in BA accumulation in cheeses.

Published
2018

34. Biofilm Formation and Its Relationship with the Molecular Characteristics of Food-Related Methicillin-Resistant Staphylococcus aureus (MRSA)

Author

Vergara, Alberto, Normanno, Giovanni, Di Ciccio, Pierluigi, Pedonese, Francesca, Nuvoloni, Roberta, Parisi, Antonio, Santagada, Gianfranco, Colagiorgi, Angelo, Zanardi, Emanuela, Ghidini, Sergio, and Ianieri, Adriana

Subjects
icaA, Methicillin-Resistant Staphylococcus aureus, icaD, MRSA, Staphylococcal Infections, food safety, Methicillin, Milk, Bacterial Proteins, Biofilms, SEM, biofilm formation, Animals, Humans, Cattle, Female, agr-type, agr-type, biofilm formation, food safety, icaA, Food Science
Abstract

The capability to produce biofilm is an important persistence and dissemination mechanism of some foodborne bacteria. This paper investigates the relationship between some molecular characteristics (SCCmec, ST, spa-type, agr-type, cna, sarA, icaA, icaD, clfA, fnbA, fnbB, hla, hlb) of 22 food-related methicillin-resistant Staphylococcus aureus (MRSA) strains and their ability to form biofilm on stainless steel and polystyrene. Five (22.7%, 5/22) strains were able to synthesize biofilm on polystyrene, and one of these (4.5%, 1/22) strains was also able to synthesize biofilm on stainless steel. The largest amount of biofilm was formed on polystyrene by 2 MRSA strains isolated from cows' milk, thus raising concern about the dairy industry. The majority of MRSA biofilm producers carried SCCmec type IVa, suggesting that the presence of SCCmecIVa and/or agr type III could be related to the ability to form biofilm. In conclusion, in order to achieve an acceptable level of food safety, Good Hygiene Practices should be strictly implemented along the food chain to reduce the risk of colonization and dissemination of MRSA biofilm-producing strains in the food industry.In this study, some assayed isolates of food-related MRSA demonstrated the capacity to form biofilm. Biofilm formation differed according to surface characteristics and MRSA strains. A relationship was observed between some molecular characteristics and the ability to form biofilms. Few studies have investigated the ability of MRSA to form biofilms, and the majority of these studies have investigated clinical aspects. This work was performed to investigate whether or not there is a difference between MRSA food isolates and MRSA clinical isolates in their ability to form biofilm. These initial findings could provide information that will contribute to a better understanding of these aspects.

Published
2017

39. Biofilm Formation and Its Relationship with the Molecular Characteristics of Food-Related Methicillin-ResistantStaphylococcus aureus(MRSA)

Author

Vergara, Alberto, primary, Normanno, Giovanni, additional, Di Ciccio, Pierluigi, additional, Pedonese, Francesca, additional, Nuvoloni, Roberta, additional, Parisi, Antonio, additional, Santagada, Gianfranco, additional, Colagiorgi, Angelo, additional, Zanardi, Emanuela, additional, Ghidini, Sergio, additional, and Ianieri, Adriana, additional

Published
2017
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40. Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors

Author

Stella, Simone, primary, Soncini, Gabriella, additional, Ziino, Graziella, additional, Panebianco, Antonio, additional, Pedonese, Francesca, additional, Nuvoloni, Roberta, additional, Di Giannatale, Elisabetta, additional, Colavita, Giampaolo, additional, Alberghini, Leonardo, additional, and Giaccone, Valerio, additional

Published
2017
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42. 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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43. Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Author

Russo, Claudia, primary, Balloni, Sara, additional, Altomonte, Iolanda, additional, Martini, Mina, additional, Nuvoloni, Roberta, additional, Cecchi, Francesca, additional, Pedonese, Francesca, additional, Salari, Federica, additional, Sant’ana Da Silva, Amanda Marilia, additional, Torracca, Beatrice, additional, and Profumo, Alberto, additional

Published
2016
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47. Effect of packaging and storage time on beef qualitative and microbial traits

Author

D'AGATA MARIA CHIARA, Nuvoloni, Roberta, Pedonese, Francesca, Russo, Claudia, D'Ascenzi, Carlo, and Preziuso, Giovanna

Subjects
Lipid oxidation, Longissimus, Mesophilic, Microbiological profile, Packaging methods, Quality parameters, Storage time, Vacuum packaging, Water holding capacity
Published
2010

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