Foto del docente

Sabrina Albonetti

Assistant professor

Department of Veterinary Medical Sciences

Academic discipline: VET/04 Inspection of Foods of Animal Origin

Research

Keywords: Food safety Foodborne disease Shelf-life Microbial Challenge testing Rabbit meat microbiota Carcass contamination Ready-To-Eat meat broth Raw milk Antioxidants Antibodies Minimal inhibitory concentration Organic acids and essential oils Listeria monocytogenes Salmonella spp. Escherichia coli Escherichia coli O157:H7 Pseudomonas aeruginosa Coagulase-positive staphylococci Campylobacter spp. Aerobic mesophilic bacteria Aerobic psychrotrophic bacteria Enterobacteriaceae Shiga toxin-producing Escherichia coli (STEC) O104 Verotoxins Microbiological Challenge Testing Immunomagnetic separation Latex beads qPCR Phage typing Prerequisites UNI EN ISO 22005 HACCP Voluntary certification Blue‐back fish Polar lipids Food pathogens Food of animal origin Sprouts Marine biotoxins Yessotoxins Molluscs Global warning Toxic phytoplankton

  1. In vivo and in vitro effects of antioxidants on rabbit meat microbiota in order to assess the shelf-life.
  2. Study of marine biotoxins.
  3. Study of polar lipids in blue-back fish.
  4. Microbiological Challenge Testing (MCT) for process and food products such as, but not exclusively, meat and meat products, raw milk and Ready-To-Eat (RTE) foods. The target microorganisms used were: Listeria monocytogenes, Salmonella spp. and Escherichia coli O157: H7.
  5. Development of bio-molecular techniques for the characterization of the major virulence factors of the food pathogenic bacteria and for their toxins detection.
  6. Detection and enumeration of microorganisms (according to EC Reg. 2073/2005 as amended) and their products in foods and environmental swabs and evaluation of biological risk.
  7. New food chain approach for voluntary certification UNI EN ISO 22005:2008. Prerequisite programmes in own checks in statutory and voluntary legislation. HACCP in food chains with particular reference, but not exclusively, to that of meat and meat products.
  8. Implementation of health technical regulations to the processing plants of meat and meat products for export to the United States and Japan.
  9. Supervision and inspection in catering. Study of the revision of the professionals involved in the supervision and control of foods.
  10. Study of sanitation problems in alternative meat consumption.
  11. Contribution to the study of stunning techniques of turkeys with gas, animal welfare and quality of the meat.
  12. In vitro and in vivo effect of organic acids and essential oils against Campylobacter spp. and Salmonella typhimurium in swine and in broilers.