Mattia Ramini
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View article: Multiple Typing Approach to Characterize Toxoplasma gondii Strains from Captive and Livestock Species in Northern Italy Suggests the Circulation of Type-II Variants
Multiple Typing Approach to Characterize Toxoplasma gondii Strains from Captive and Livestock Species in Northern Italy Suggests the Circulation of Type-II Variants Open
Toxoplasma gondii is a widespread foodborne parasite that affects both humans and animals worldwide. The genetic characterization of this parasite has become crucial due to its epidemiological and clinical implications. The present study f…
View article: Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products Open
View article: Corrigendum to “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” [Meat Science Volume 157, November 2019, 107869]
Corrigendum to “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” [Meat Science Volume 157, November 2019, 107869] Open
View article: Corrigendum to “Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing” [Meat science Volume 177, July 2021, 108506]
Corrigendum to “Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing” [Meat science Volume 177, July 2021, 108506] Open
View article: Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing
Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing Open
View article: Differences in larval survival and IgG response patterns in long-lasting infections by Trichinella spiralis, Trichinella britovi and Trichinella pseudospiralis in pigs
Differences in larval survival and IgG response patterns in long-lasting infections by Trichinella spiralis, Trichinella britovi and Trichinella pseudospiralis in pigs Open
Background Domesticated and wild swine play an important role as reservoir hosts of Trichinella spp. and a source of infection for humans. Little is known about the survival of Trichinella larvae in muscles and the duration of anti- Trichi…
View article: Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.
Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S. Open
View article: Effect of production process and high-pressure processing on viability of <em>Listeria innocua</em> in traditional Italian dry-cured coppa
Effect of production process and high-pressure processing on viability of <em>Listeria innocua</em> in traditional Italian dry-cured coppa Open
In this study the effect of the application of High Pressure Treatment (HPP) combined with four different manufacturing processes on the inactivation of Listeria innocua, used as a surrogate for L. monocytogenes, in artificially contaminat…
View article: Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa
Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa Open
The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the com…
View article: Additional file 2 of Differences in larval survival and IgG response patterns in long-lasting infections by Trichinella spiralis, Trichinella britovi and Trichinella pseudospiralis in pigs
Additional file 2 of Differences in larval survival and IgG response patterns in long-lasting infections by Trichinella spiralis, Trichinella britovi and Trichinella pseudospiralis in pigs Open
Additional file 2: Table S1. Mean number, standard deviation (SD) and 95% confidence interval (CI) of larvae per g (LPG) of Trichinella spiralis, Trichinella britovi and Trichinella pseudospiralis in experimentally infected pigs at differe…
View article: 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.
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. Open
View article: Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products Open
During the years 2015-2016, 83 faecal samples were collected at slaughter from pigs reared in farms located in Central- Northern Italy. During the years 2014-2016 a total of 562 pork products [465 not-ready-to-eat (NRTE) and 97 ready-to-ea…
View article: Study on potential Clostridium botulinum growth and toxin production in Parma ham
Study on potential Clostridium botulinum growth and toxin production in Parma ham Open
The objective of this study was to investigate Clostridium botulinum growth and toxin production in the industrially manufactured Italian Parma ham. The study focuses on the Parma ham production phase identified as maximum risk to…
View article: Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods Open
Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities suggesting an unacceptable risk for human health. The detection of food hazards in foods is performed by several tests that produce results dependent…
View article: Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment Open
The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP) on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon…