
Francesca PedoneseUniversity of Pisa | UNIPI · Department of Veterinary Sciences
Francesca Pedonese
DVM, PhD
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Publications (81)
Milk has been consumed by humans for thousands of years for its nutritional properties. In recent years, raw milk demand has increased, valued for its authenticity and connection to local traditions. In Italy, the sale of raw milk is allowed exclusively through direct sale from the producing farm to the final consumer, either at the producing farm...
The dairy sheep sector is an important sector in semiarid and arid areas. So far, the environmental impact of sheep milk production in these areas is scarcely known. This study aimed to assess the environmental impact of milk production on three farms that differ in the breed reared, namely Sarda (S), Lacaune (L) and Massese (M), in Tuscany (a Medi...
The occurrence of antibiotic-resistant bacteria in foodstuff involves a human health risk. Edible insects are a precious resource; however, their consumption raises food safety issues. In this study, the occurrence of antibiotic resistant bacteria in laboratory-reared fresh mealworm larvae (Tenebrio molitor L.) and frass was assessed. Antibiotics w...
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 pe...
In recent years, essential oils (EOs) have received interest due to their antibacterial properties. Accordingly, the present study aimed to investigate the effectiveness of the EOs obtained from seven species of Salvia on three strains of Listeria monocytogenes (two serotyped wild strains and one ATCC strain), a bacterium able to contaminate food p...
Simple Summary
Staphylococcus aureus is a pathogenic microorganism of considerable importance as it is frequently involved in episodes of food poisoning due to the production of heat-resistant enterotoxins. Therefore, it becomes critically important to understand the capability of S. aureus to contaminate feed and food. Insects represent a new fron...
The Commission Regulation (EU) No. 2021/382 (European Commission, 2021), amending the Regulation (EC) No. 852/2004 (European Commission, 2004), introduced the obligation for companies to establish and maintain a food safety culture (FSC). The methodology to evaluate, implement, and enhance the level of FSC is up to the individual companies. This st...
A total of 193 wild boars hunted in Tuscany, an Italian region with a high presence of wild ungulates, were examined to assess the occurrence of Campylobacter species in faeces, bile, liver and carcasses, with the aim of clarifying their contribution to human infection through the food chain. Campylobacter spp. were found in 44.56% of the animals,...
Fish and fishery products are considered to be one of the most nutrient-rich dietary products. The nutritional value of fish depends on its freshness. The greatest role in fish spoilage is played by microbial decomposition. Smoking is one of the methods of fish preservation based on the action of temperature and the penetration into the tissue of p...
The activity of manuka (Leptospermum scoparium) essential oil (EO) on biofilms of foodborne Listeria monocytogenes and Staphylococcus aureus has been studied. Seven strains of L. monocytogenes and 7 of S. aureus (5 methicillin-resistant) were tested. EO minimal inhibitory concentration (MIC), EO minimal bactericidal concentration (MBC) and biofilm...
We studied the genetic resistance to Campylobacter coli and Campylobacter jejuni in 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 wer...
This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24...
Teat-dipping is one of the most effective methods to prevent mammary infections in ruminants, including sub-clinical mastitis caused by coagulase-negative staphylococci (CoNS). Improper disinfectant application could expose microorganisms to sub-inhibitory concentrations leading to phenotypic variations. In this study, 12 chlorhexidine-digluconate...
Bee pollen is the result of flower pollen collecting and processing by honey bees. Due to its nutritional profile, it is considered a functional food. The present work aimed at evaluating labelling, pH, Aw, microbiological and mycotoxicological profile of 29 bee pollen samples (dried and fresh) purchased at retail in Tuscany (Italy). Only one polle...
Neonatal diarrhoea (ND), post-weaning diarrhoea (PWD) and oedema disease (OD) are among the most important diseases affecting pig farming due to economic losses. Among the main aetiological agents, strains of Escherichia coli are identified as the major responsible pathogens involved. Several strategies have been put in place to prevent these infec...
Fresh 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 monocytogenes in Italian salsiccia stored at 2°C, 7°C and 12°C for 9 days (t9) with (PC+) and without (PC–) a commerc...
The present study investigated the genomic constitution and antimicrobial resistance (AMR) of 238 Campylobacter from pigs and wild boars in Italy between 2012 and 2019. Campylobacter strains were genotyped using multilocus sequence typing (MLST) and whole genome MLST (wgMLST), screened for antimicrobial resistance genes, and tested for phenotypic s...
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four diffe...
Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations...
Pseudorabies, or Aujeszky’s disease, is a notifiable worldwide infection of domestic and feral swine that causes economic losses for the swine industry. In domestic pigs, the virus is responsible for nervous and/or respiratory symptoms; in pregnant sows, it is one of the major causes of stillbirth, mummification, embryonic death, and infertility (S...
Propolis antimicrobial activity has been limitedly studied in food, particularly in dairy products. We studied the antimicro-bial activity of an alcoholic extract of an Italian propolis in sterile skim milk, pasteurized cow's milk, and cow's and goat's whey cheese (ricotta). Following the determination of the minimal inhibitory concentration on Gra...
Essential oils (EOs) are categorized as having antimicrobial, insecticidal, and antioxidant activities. For their antibacterial activity, EOs are widely studied as alternatives to antibiotics in human and veterinary medicines. The inhibitory and bactericidal activities of three EOs (Cinnamomum zeylanicum, Leptospermum scoparium, and Satureja montan...
Today, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never been detected either in products sold on the market or during the rearing process. In this study, the...
The effects of garlic powder and salt were assessed on physical–chemical traits, antioxidant capacity and lipid peroxidation of rabbit burgers. Four type of burgers were formulated (only meat—control; 0.25% of garlic powder; 1% of salt; 0.25% of garlic powder, and 1% of salt). Burgers were analyzed both as raw and cooked products. Garlic powder mod...
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, spe...
Essential oils (EOs) are mixtures of secondary metabolites of plant origin with many useful properties, among which the antimicrobial activity is also of interest for the food industry. EOs can exert their antimicrobial potential both directly, in food products and active packaging, and indirectly, as sanitizing and anti-biofilm agents of food faci...
Practical application:
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...
In the European Union, slaughter without stunning is allowed for religious slaughter to obtain halal and kosher meat. Especially in the case of Jewish slaughtering, cuts which are not deemed as kosher are sold to regular market without any specific labelling. This survey, conducted in Tuscany in 2016, aimed to quantify the carcasses rejected in rel...
Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative way to increase donkey milk shelf life. The aim of this study was to investigate the possibility of employing selected Streptococcus thermophilus and...
Mycobacterium avium paratuberculosis (Map) is a pathogen which causes a chronic progressive granulomatous enteritis known as paratuberculosis or Johne's disease and it primarily affects wild and domestic ruminants. The aim of this research was to examine a flock which consisted of 294 goats and was located in Garfagnana district (Tuscany, Italy) pe...
In this study, the prevalence of Campylobacter spp. in poultry fresh meat and ready‑to‑cook
products was evaluated. Seventy‑three samples were collected at retail level from
supermarkets and discount stores, obtaining 61.6% positivity. Of 133 Campylobacter isolates,
86 strains (Campylobacter coli, 58.1% and Campylobacter jejuni, 41.9%) were selecte...
The content of rutin and quercetin was examined in fresh, hayed and ensiled forage of common buckwheat. The treatments were two varieties of buckwheat, ‘Bamby’ and ‘Lileja’, and two ripening stages of harvest, first green and first brown achenes. In the silage, produced with experimental mini-silos, additional treatments were the wilting of the for...
The aim of this work is to study the influence of gender, age and hunting period on the fatty acid composition of the longissimus dorsi muscle excised from 42 wild boars hunted on a farm located in Tuscany. A sub-sample of 22 muscles was used for the study of the microbiological profile of wild boar meat. The results show that gender had an effect...
The presence of gas-producing clostridia in ewe’s milk can lead to the occurrence of late-blowing defects in cheeses. However, data on this aspect are limited. In the present study, using the most probable number (MPN) method, clostridial spores were enumerated in 527 ewe’s milk samples collected in the Grosseto Province (Tuscany, Italy) from autum...
Microbial biofilm formed on food contact surfaces can lead to significant hygiene and food safety issues. Both methicillin-sensitive and methicillin-resistant Staphylococcus aureus (MSSA and MRSA) have the ability to form biofilms on various food industry surfaces (Mirani et al., 2013). The aim of this study was to investigate the relationship betw...
Ewes' milk cheeses were evaluated with respect to the influence of pasteurisation and of ripening in a cave the biogenic amine (BA) content and sensory properties. Both factors significantly influenced the BA content, with higher BA concentrations (on average > 1500 mg kg-1 total; 850 mg kg-1 of tyramine) in cheeses manufactured with raw milk and p...
Currently, donkey milk is receiving an increasing attention from consumers and research community because of its several beneficial aspects, such as a poor allergenic nature and a remarkable antimicrobial compound content. In this study, we evaluated the growth rate of Staphylococcus aureus ATCC 6538, Listeria monocytogenes ATCC 7644TM, Campylobact...
Biogenic amines content of four types of Tuscan ewes’ milk “pecorino” cheese was evaluated using
HPLC-UV analysis. All cheeses were manufactured in the same dairy factory with different combinations
of milk (raw or pasteurized) and type of ripening. Total biogenic amines and tyramine levels
of a raw milk “pecorino” ripened five months, partly in a...
Extensive use of antimicrobial agents in finfish farming and the consequent selective pressure lead to the acquisition of antibiotic resistance in aquaculture environment bacteria. Vibrio genus represents one of the main pathogens affecting gilthead sea bream. The development of antibiotic resistance by Vibrio represents a potential threat to human...
To evaluate growth and enterotoxin production of Staphylococcus aureus in raw milk caciotta, an Italian soft cheese, experimental cheesemaking trials were carried out with and without a commercial starter. Two different inocula of selected enterotoxinproducing S. aureus strains were tested: high (mean value 5.03 log CFU/mL of milk) and low (mean va...
Effect of the addition of dried organic bee-pollen on the growth of pathogen bacteria in milk - The aim of the present work was to assess the effect of the addition of different percentages of dried organic bee-gathered from bees in vegetation year 2013 in Lucca Province (Tuscany, Italy) were added in Skim Milk deliberately contaminated with a conc...
The aim of this study was to investigate some probiotic properties of 42 wild Lactobacillus
plantarum strains isolated from different Italian foods of animal origin. The strains were first screened for their antibiotic resistance profile (chloramphenicol, erythromycin, gentamicin, and tetracycline), subsequently they were tested for their in vitro...
Toxoplasma gondii is the causative agent of a major zoonosis with cosmopolitan distribution and is known to be transmitted mainly by the ingestion of undercooked or raw animal products. Drinking unpasteurized goat's milk is a risk factor associated with human toxoplasmosis. However, very little is known about the excretion of DNA in goat milk. Aim...
The biogenic amine (BA) content of two typical Italian sausages (salame Toscano and salame Garfagnino), differing only in the degree of refinement of the fat matrix, was tested at different time points throughout the ripening process (45 days length in total). The analyses were performed by an earlier validated HPLC method. ; The total BA content i...
The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage, salsiccia toscana. The following parameters were analyzed at Days 0, 6 and 9 of storage: total aerobic mesophilic and psychrotrophic counts, Brochothrix thermosphacta, lac...
To characterize Lardo di Colonnata IGP, 24 samples of lard, obtained from 3 producers of Consortium, have been analyzed during the 6 months of ripening, from raw material to finished product. The results of microbiological and physical-chemical analyses confirm that this product is characterized by early stability, attributable to the composition o...
Evaluation of some heat-treatment indices in UHT and pasteurised milk marketed
in Italy - The milk market is covered in Italy almost completely by UHT milk and by the
different categories of pasteurised milk. Whereas various laws protect the quality and
genuineness of fresh pasteurised milk, in the case of UHT milk there is not any regulation
about...
SUMMARY -Presence and growth of Aeromonas spp in raw milk from automatic vending machines in Tuscany – Among potentially pathogen microorganisms, Aeromonas can be present and grow in refrigerated raw milk thanks to their wide diffusion and psychrotrophic properties. In this study, quantitative determination of Aeromonas spp in Ryan Agar, GSP
In Europe the demand for gilthead seabream (Sparus aurata) has increased significantly over the past decade as well as its aquaculture production. In aquaculture, antibiotics are commonly used for prevention or cure of diseases. A mayor potential consequence of this use is the development of drug-resistant bacteria. Furthermore, inappropriate use i...
The aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB) present in milk and Caciotta della Garfagnana, a cheese produced either with raw or thermised cow's milk in small dairies and family plants of Garfagnana (Tuscany), to obtain LA...
Biogenic amines can be naturally present in many foods and they can also be produced in high amounts by the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may produce direct or indirect effects on a consumer's health. In food microbiology, their large presence has been associated to spoilage and fer...
Biogenic amines (BAs) can be naturally present in several foods. They are mainly produced in large amounts by amino acid decarboxylases activity of bacteria. The BAs content has been associated to the quality of raw material and to fermentation or spoilage processes. The aim of the present study was to asses the content of BAs (single and total val...
The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during stora...
In this study the results of surveillance activity on döner kebab retailed on the Lucca area are reported. Ten kebab shops were inspected by health officers and food samples, including raw kebab, cooked kebab and sandwiches with kebab, were submitted for microbiological examinations. During surveillance activity some hygiene problems and difficult...
Authors show the results about the effectiveness verification of prevention measures adopted in raw milk directly selling at “E. Avanzi” Centre of Pisa University. The good hygienic practices applied during production, storage and selling phases demonstrated to guarantee, in raw milk, conditions complying to hygienic criteria provided for the curre...
Effects of different storage practices on the evolution of microbiological and physico-chemical parameters of P.D.O. soft Pecorino Toscano cheese. - Pecorino Toscano is an ovine P.D.O cheese produced in soft and semihard varieties. In relation to the inconstant availability of the sheep milk during the different periods of the year, due to the larg...
RIASSUNTO
La valutazione quantitativa del rischio costituisce un metodo che consente di esaminare,
in modo sistematico, le informazioni ed i dati scientifici disponibili per arrivare a valutare la
probabilità con cui un dato pericolo si può manifestare. Quest’ultimo può essere costituito
da un’infezione, una patologia grave o addirittura dalla mort...
RIASSUNTO
Gli enterococchi costituiscono una parte importante delle microflore intestinali di uomo ed
animali e sono ampiamente distribuiti nell’ambiente esterno. Sono pertanto isolabili da molti
alimenti, specialmente di origine animale. Essi hanno inoltre un ruolo di rilievo come agenti di
infezioni nosocomiali, anche in virtù della loro capacità...
RIASSUNTO
Gli enterococchi sono microrganismi lattici ampiamente diffusi nell’ambiente in virtù delle
loro caratteristiche di resistenza ed adattabilità. Essi possono essere isolati da una vasta gamma
di alimenti e fanno parte delle microflore autoctone di svariati formaggi, specialmente di tipo
tradizionale, partecipando attivamente con le loro at...
RIASSUNTO
Enterobacter sakazakii è un batterio patogeno opportunista responsabile di forme di infezione
neonatale (soprattutto meningite ed enterocolite necrotizzante) in molti casi mortali. In
base a recenti studi il germe ha dimostrato un’ampia diffusione, essendo stato isolato da svariate
categorie di alimenti oltre che da campioni ambientali pr...
RIASSUNTO
Escherichia coli O157:H7 è un sierotipo enteroemorragico responsabile di colite
emorragica e sindrome emolitico-uremica nell’uomo. La principale via di trasmissione
del patogeno si realizza attraverso il consumo di alimenti di origine animale ed in particolare
di origine bovina. Per quanto riguarda il latte ed i prodotti derivati è ormai...
Purpose. The in vitro antimicrobial activity of an agent can be expressed in terms of minimum inhibitory concentration (MIC). MIC data obtained by various investigations can differ considerably and the results depend on many factors such as the type of evaluation, the type of inoculum, the size of the inoculum, the medium, and the incubation temper...
Microsporum canis is the dermatophyte most commonly responsible for ringworm in cats. The purpose of this paper was to evaluate the in vivo efficacy of oral terbinafine (Lamisil; Sandoz) in the treatment of feline ringworm caused by M canis, and to consider this drug as an alternative to griseofulvin or imidazoles. Fifteen cats infected with M cani...
To determine efficacy of orally administered itraconazole in cats with dermatophytosis caused by Microsporum canis.
Uncontrolled clinical trial.
15 cats with dermatophytosis caused by M canis.
All cats were treated with itraconazole (1.5 to 3.0 mg/kg [0.7 to 1.4 mg/lb] of body weight, PO, q 24 h, for 15 days). Six cats had been treated with griseof...
A dot enzyme-linked immunosorbent assay (dot-ELISA) was developed and compared with a standard indirect immunofluorescence assay (IFA) for the rapid serodiagnosis of canine leishmaniosis. The two tests were used to examine sera from Leishmania infantum-infected and control dogs. Using the dot-ELISA, 137 of 149 sera (91.9%) from infected animals gav...
Enterobacter sakazakii è un batterio patogeno opportunista responsabile di forme di infe- zione neonatale (soprattutto meningite ed enterocolite necrotizzante) in molti casi mortali. In base a recenti studi il germe ha dimostrato un'ampia diffusione, essendo stato isolato da svariate categorie di alimenti oltre che da campioni ambientali provenient...
Con il Regolamento (CE) n. 178/2002 le istituzioni europee, recependo le sollecitazioni di FAO e WHO, hanno introdotto nella normativa sulla sicurezza alimentare i concetti di risk analysis e risk assessment. L'analisi del rischio (risk analysis) identifica una tecnica scienti- ficamente fondata, che utilizza i dati scientifici e statistici disponi...
RIASSUNTO
Con il Regolamento (CE) n. 178/2002 le istituzioni europee, recependo le sollecitazioni
di FAO e WHO, hanno introdotto nella normativa sulla sicurezza alimentare i concetti di risk
analysis e risk assessment. L’analisi del rischio (risk analysis) identifica una tecnica scientificamente
fondata, che utilizza i dati scientifici e statistici...