Maria Luisa Scatassa

Maria Luisa Scatassa
Istituto Zooprofilattico Sperimentale della Sicilia · Centro latte e lotta alle mastiti

About

47
Publications
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727
Citations
Citations since 2016
18 Research Items
646 Citations
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2016201720182019202020212022020406080100120
2016201720182019202020212022020406080100120
2016201720182019202020212022020406080100120

Publications

Publications (47)
Article
Full-text available
In Italy, dairy sheep farming represents a vital agro-industry sector, but it is still challenged by contagious agalactia (CA), which is endemic there, and vaccination is the most economical and sustainable tool for control. This study aimed to evaluate the combined Mycoplasma agalactiae (Ma)-Staphylococcus aureus (Sa) vaccine (Ma–Sa) against the M...
Article
Full-text available
The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM)...
Article
Full-text available
The present work was carried out to investigate the Antimicrobial Resistance (AMR) of enterococci isolated from raw ewes’ and cows’ milk. The samples were collected from eighteen semi-extensive dairy sheep and cow farms throughout western Sicily. Plate counts, carried out on Rapid Enterococcus Agar commonly used to detect food enterococci, revealed...
Article
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In Sicily, the current increasing cultivation of Opuntia ficus-indica corresponds to an availability of prickly pear by-product (PPB) that results from fruit processing for juice extraction. This investigation aims to evaluate the nutritional traits of PPB for ruminant feeding and its stability during a 21-day outdoor storage, using potassium metab...
Article
Full-text available
Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia...
Article
Full-text available
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of "Grana" technology for which the name "Gran Ovino" was chosen. With this in mind, raw milk from an individual farm was transformed under controlled...
Article
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Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidifie...
Article
Early vat bacterial biofilms developed spontaneously through contact with whey have been characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus avium L., Fraxinus ornus L., Juglans regia L., Pinus nigra J.F. Arnold and Populus nigra L.). The present study aimed to evaluate the influence of these biofilms on the m...
Article
Full-text available
The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016). The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi) Adelmo Mirri, Palermo (Italy), by the competent authority during offic...
Article
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To evaluate the ability of Escherichia coli O157 to growth and survival on wooden vat surface during the manufacture process and subsequent ripening of traditional raw milk cheese, Pecorino Siciliano PDO cheese (protected denomination of origin) - made from raw ewes' milk - was used as a model system. Two wooden vats were activated with deproteiniz...
Article
The main hypothesis of this work was that Sicilian forestry resources aresuitable for the production of equipment to be used in cheese making and indige-nous milk lactic acid bacteria (LAB) are able to develop stable biofilms providingstarter and nonstarter cultures necessary for curd fermentation and cheese ripening,respectively. Hence, the presen...
Article
This study investigated the effects of fresh lemon pulp (FLP), as a natural antioxidant in the diet, on the intake of feed and the production of milk and cheese of Valle del Belice lactating ewes during the hot summer in Sicily. A total of 15 second-lambing ewes, kept individually in 3 × 3 m pens, were divided into 3 homogeneous groups fed with 3 d...
Article
em>Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti- Listeria activity, could provide an innovative approach to controlling L. monocytogenes; however, this application nee...
Conference Paper
Full-text available
Six lactic acid bacteria (LAB) were evaluated in vitro for their potential production of antimicrobial substances. LAB were inoculated in milk in two strain combinations M1 (L.rhamnosus, L. lactis and E.faecium) and M2 (S.thermophilus, L.mesenteroides and E.faecium). Control cheeses were produced with pasteurized and raw ewes’ milk and without the...
Article
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Mastitis is the most important disease of dairy small ruminants affecting animal welfare, agricultural economy, and food safety. Only a few investigations on the bacterial epidemiology of udder infections has been performed. Aim of the study was to describe the Italian epidemiology of bacterial mastitis in small ruminant dairy herds. An ad hoc elec...
Article
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Bacteriocins are antimicrobial proteins produced by bacteria that inhibit with a bactericidal or bacteriostatic mode of action, the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognized as safe (GRAS) and useful to control the frequent development...
Article
Three Lactococcus lactis subsp. cremoris strains were used to develop an ad hoc biofilm on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested in controlled conditions (pilot plant) and two vats (TA) were tested in real conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control...
Article
Full-text available
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used...
Article
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Abstract A case of staphylococcal food poisoning was observed in two individuals of the same family after consumption of primosale, a semiripened sheep cheese produced in Sicily. Staphylococcus aureus isolated from the cheese produced enterotoxin C (SEC) and carried both the enterotoxin C (sec) and the toxic shock syndrome toxin (tsst-1) gene. Foll...
Conference Paper
This work was aimed to characterize the autochthonous lactic acid bacteria (LAB) of PDO Vastedda della valle del Belìce cheeses, produced in several dairy factories, for the development of an ad hoc starter culture preparation for the production of this cheese. To this purpose, winter and spring productions were analysed, in order to isolate LAB ad...
Conference Paper
Full-text available
Mastitis resistance is a complex trait whose expression depends on both genetic and environmental factors. Selecting for increased genetic resistance represents one strategy for controlling infectious diseases in dairy farms. However, knowledge of genetic variation for mastitis resistance is needed to determine the feasibility of including this tra...
Conference Paper
Introduction: Biofilm communities have been associated with the persistence of environmental contamination and recurrent infections. The bacteria in biofilm are more resistant to antimicrobial treatments and to decontamination procedures. The persistent circulation of pathogenic bacteria in food premises and in livestock can be risk factors for foo...
Article
In response to the growing consumer demand for fresh cheese in summer, this investigation was aimed to evaluate the chemical and microbiological characteristics of sheep’s milk and cheese produced in Sicily in the hot summer months. A total of 810 bulk milk samples collected from 17 farms rearing ewes of the Valle del Belice breed were analysed for...
Article
Full-text available
Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP), that can extend the shelf life and maintain the organol...
Article
The microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to the genus/species level. Among lactic acid bacteria (LAB), Streptococcus thermophilus and some lact...
Article
Full-text available
Parole chiave: cellule somatiche, IMI, latte ovino. INTRODUZIONE -Il conteggio delle cellule somatiche nel latte ovino si è dimostrato un valido strumento per la determinazione dello stato sanitario della mammella (Gonzalo et al., 2002; Bergonier e Berthelot, 2003; Rosati et al., 2005). Oggetto del presente studio è stato valutare eventuali relazio...
Article
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Parole chiave: ROC, conta cellule somatiche, mastiti, ovini da latte. INTRODUZIONE -Negli ovini da latte le mastiti costituiscono una delle principali cause di perdite economiche per la ridotta produzione e soprat-tutto per la scarsa qualità tecnologica del latte, in considerazione del fatto che il latte ovino è utilizzato prevalentemente per la tr...
Conference Paper
Mastitis in small ruminant farms are quite spread in Sicily. Coagulase-negative staphylococci (CoNS) are frequently isolated from milk of animals with sub-clinical mastitis. They are less pathogenic but can cause persistent infections with increased somatic cell count (SCC) in milk and consequentially reduction of milk quality. It is possible that...
Conference Paper
Full-text available
Mastitis in small ruminant farms are quite spread in Sicily. Coagulase-negative staphylococci (CoNS) are frequently isolated from milk of animals with sub-clinical mastitis. They are less pathogenic but can cause persistent infections with increased somatic cell count (SCC) in milk and consequentially reduction of milk quality. It is possible that...
Article
Full-text available
Jennet milk as human food is hypoallergenic for patients affected by Cow Milk Protein Allergy and multiple food allergies. For these pathologies, jennet milk represents the best alternative to other types of milk. Therefore, jennet milk consumers are very sensible to the effects of pathogens' contaminations, and several hygienic practices during th...
Article
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A total of 1,481 milk samples of 166 Girgentana goats, taken along the entire lactation, were utilised to evaluate the effect of non nutritional factors on milk urea (MU). Parity, stage of lactation and month of sampling significantly influenced MU, while no effect was found for born kids number. The first kidding goats produced lower MU than multi...
Article
Full-text available
The sensory characteristics of raw-milk cheeses are linked to the cheese-making process, to the environmental factors as animal feeding and to the biochemical and microbiological composition of the milk. In this report we temped to characterize the microflora in the typical Sicilian historical cheese as Vastedda della valle del Belice. Each cheese...
Article
Full-text available
Somatic cell count (SCC) is an important tool for monitoring intramammary infections in dairy cows. However, systematic generalization of this decision rule is not easy in small ruminants. Determination of SCC in sheep milk is important for the processors of milk (indicator of quality), for breeders (mastitis indicator) and could be useful for sele...
Article
Twelve Valle del Belice lactating ewes were divided into three homogeneous groups and fed ad libitum the following diets in a 3x3 Latin square design: sulla hay (HA); sulla hay and Mulberry leaves (M. leaves) (HM); M. leaves (MU). DM intake of MU ewes was lower than that of HM ewes, with an intermediate level for HA ewes. HM ewes showed to prefer M...
Article
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The interpretation of the several variables that contribute to defining milk quality is difficult due to the high degree of correlation among them. In this case, one of the best methods of statistical processing is factor analysis, which belongs to the multivariate groups; for our study this particular statistical approach was employed. A total of...
Article
This investigation aimed to individuate the dietary factors affecting the milk urea nitrogen (MUN) concentration in goats grazing herbaceous pasture and, particularly, to verify the relationship linking the diet crude protein (CP) content to MUN. A total of 205 individual observations regarding dietary and milk variables of 37 Girgentana goats invo...
Article
Samples of conventional (n=11) and organic (n=81) milk, both raw and heat-treated, were analysed for the presence of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, dodecyl gallate, propyl gallate and octyl gallate) to verify whether those labelled as “organic” corresponded to EU Regulations on the use of additives in su...
Article
Full-text available
The results of a study on the quality of donkey milk from four farms in Sicily, from 27 animals during lactation, are showed. The article gives a better knowledge on some aspects of composition, sanitary and safety parameters of donkey's milk, also in view of some specification of EC regulation 853/2004. This latter includes "other species" as milk...

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