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Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process.
Front Microbiol. 2022 Dec 1;13:1052222. doi: 10.3389/fmicb.2022.1052222. eCollection 2022.
Front Microbiol. 2022.
PMID: 36532449
Free PMC article.
Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites.
Dalzini E, Merigo D, Caproli A, Monastero P, Cosciani-Cunico E, Losio MN, Daminelli P.
Dalzini E, et al. Among authors: monastero p.
Microorganisms. 2022 Mar 4;10(3):562. doi: 10.3390/microorganisms10030562.
Microorganisms. 2022.
PMID: 35336137
Free PMC article.
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Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese.
Giacometti F, Daminelli P, Fiorentini L, Cosciani-Cunico E, Monastero P, Dalzini E, Losio MN, Dell'Orfano G, Rossini R, Piva S, Serraino A.
Giacometti F, et al. Among authors: monastero p.
Ital J Food Saf. 2020 Aug 19;9(2):8552. doi: 10.4081/ijfs.2020.8552. eCollection 2020 Aug 19.
Ital J Food Saf. 2020.
PMID: 32913723
Free PMC article.
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Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life.
Dalzini E, Cosciani-Cunico E, Monastero P, Bernini V, Neviani E, Bellio A, Decastelli L, Losio MN, Daminelli P, Varisco G.
Dalzini E, et al. Among authors: monastero p.
Int J Food Microbiol. 2017 Dec 4;262:71-79. doi: 10.1016/j.ijfoodmicro.2017.09.018. Epub 2017 Sep 27.
Int J Food Microbiol. 2017.
PMID: 28968532
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Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk.
Dalzini E, Cosciani-Cunico E, Sfameni C, Monastero P, Daminelli P, Losio MN, Varisco G.
Dalzini E, et al. Among authors: monastero p.
Ital J Food Saf. 2014 Dec 18;3(4):4586. doi: 10.4081/ijfs.2014.4586. eCollection 2014 Dec 9.
Ital J Food Saf. 2014.
PMID: 27800372
Free PMC article.
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Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami.
Dalzini E, Cosciani-Cunico E, Monastero P, Sfameni C, Pavoni E, Daminelli P, Losio MN, Serraino A, Varisco G.
Dalzini E, et al. Among authors: monastero p.
Ital J Food Saf. 2014 Jun 11;3(2):3226. doi: 10.4081/ijfs.2014.3226. eCollection 2014 Apr 17.
Ital J Food Saf. 2014.
PMID: 27800347
Free PMC article.
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