Giuseppe Comi - Academia.edu (original) (raw)
Papers by Giuseppe Comi
Biology, 2022
Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilag... more Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, are fast and depend on rearing, harvesting, slaughtering, handling, and storage conditions. Usually, the shelf life of gutted fish stored at 4 ± 2 °C under vacuum packaging (VP—1.0 bar) and modified atmosphere packaging (MAP, 70% N2, <1% O2, 30% CO2) is approximately 9 days. The aim of this work was to improve the shelf life and preserve the microbiological and sensory quality of farmed gutted sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) using different methods, including VP, MAP, and bioprotective culture containing Latilactobacillus sakei, until 12–14 days. Microbiological, physicochemical, and sensory quality indices were monitored to confirm the effectiveness of biopreservation on product quality during proper refri...
Microorganisms, 2020
Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The... more Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus o...
Microorganisms, 2020
The aim of this work was to study the presence of Listeria monocytogenes, as well as the potentia... more The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 °C for 60 days and at 4 °C for 20 days and at 8 °C for 40 days. The inhibition at 8 °C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 °C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produce...
Industrie Alimentari, 2003
Industrie Alimentari, 2010
The aim of the work was to produce a validation study on the production process of a traditional ... more The aim of the work was to produce a validation study on the production process of a traditional Veneto sausages, with the addition of starter coltures in order to assess its efficiency in inactivating L. monocytogenes and L. Five lots of 2 batches of salamis were investigated after a inocolum of 10° ufc/g of L.monocytogenes or The coltures were inoculated in the minced pork meat, added with a starter containing L. sake and After casing the salami were drying and ripening according to the parameter of the factory. A control of salamis was produced in order to determine the Aw, the pH, the weight loss and the sensorial analysis. On the inoculated salami, populations of bacteria, L. mococytogenes and L. innocua were detected by direct counting on selective and elective media. Data demonstrated that concentration of both L. monocytogenes and L. innocua decreased of 3 log ufc/g within 30 days of ripening. So the process, applied by the factory and the starter coltures were able to reduce the number of pathogens and might give sufficient guarantees of safety in the finished product.
LWT - Food Science and Technology, 2015
Biometals, 2000
A strain of Candida famata was adapted to high copper concentration (1.26 mM) and a number of bio... more A strain of Candida famata was adapted to high copper concentration (1.26 mM) and a number of biochemical parameters have been tested, in order to get information on the mechanisms of metal toxicity and detoxification as well as on the metabolic responses to the treatment. The cytoplasmic levels of superoxide dismutase, peroxidase and glutathione were found significantly increased with respect to
Journal of Veterinary Science & Medical Diagnosis, 2012
Italian Journal of Agronomy, 2008
NATO Science for Peace and Security Series A: Chemistry and Biology, 2010
Journal of the Science of Food and Agriculture, 1999
... Paper. Shelf-life extension of fresh-like ready-to-use pear cubes. Paola Pittia 1,* ,; M. Cri... more ... Paper. Shelf-life extension of fresh-like ready-to-use pear cubes. Paola Pittia 1,* ,; M. Cristina Nicoli 2 ,; Giuseppe Comi 1 ,; Roberto Massini 3. Article first published online: 26 MAY 1999. DOI: 10.1002/(SICI)1097-0010(19990515)79:7<955::AID-JSFA310>3.0.CO;2-3. ...
International Journal of Food Science & Technology, 2011
ABSTRACT Two types of spoilage in cooked hams were investigated. One was a result of the growth o... more ABSTRACT Two types of spoilage in cooked hams were investigated. One was a result of the growth of Weissella viridescens, which produces cavities in the muscles of hams after cooking. The origin of W. viridescens was shown to be the brine used in the preparation of the ham. After its production, the brine is usually left at room temperature for several hours before being cooled and used, allowing the growth of the microorganism. The second types of spoilage is because of Lactobacillus sakei, Leuconostoc mesenteroides and Leuconostoc carnosum, which grew during the 4–6 °C storage period of cooked hams packaged under vacuum. The spoilage consisted of the production of various molecules such as hydrocarbons, aldehydes, ketones, carboxylic acids, alcohols, esters and sulphur compounds. Oxidative and auto‐oxidative phenomena also occurred during spoilage.
Food Research International, 2013
ABSTRACT The aim of this work was to study the ecology of moulds and their toxic potential during... more ABSTRACT The aim of this work was to study the ecology of moulds and their toxic potential during the pre-ripening or ripening of San Daniele dry cured ham. Three different facilities and their products were investigated. These facilities were chosen on the basis of their production capacity: one for industrial production, one for semi-industrial production and one for handicraft production. The mould microflora was predominantly represented by 2 genera, which were found either on the surface of dry cured ham or in the air of the production rooms. The identified species were quite similar among the three facilities. Penicillium spp. and Aspergillus spp. were the main genera isolated during the duration of pre-ripening and ripening. The toxic potential of the isolated strains and the presence of Ochratoxin A (OTA) on the surface of or in San Daniele dry cured ham were also investigated. No OTA was found either on the surface (mould slime) or in the meat of the investigated hams. Moreover, no OTA-producing moulds, with the exception of Aspergillus niger, were isolated. However, different yeast and mould strains were tested for the ability to inhibit the growth of OTA producing moulds. Penicillium nalgiovense, Candida guilliermondii and Endomycopsis fibuliger prevented the growth of co-inoculated OTA producing moulds, and no OTA was detected on the surface of the dry cured ham. Thus, it appears that San Daniele dry cured ham does not represent a health hazard.
Current Opinion in Biotechnology, 2013
Industrie …, 2003
Résumé/Abstract From Mozzarella cheese with blue colouring they have been isolated various Pseu-d... more Résumé/Abstract From Mozzarella cheese with blue colouring they have been isolated various Pseu-domonas spp.: P. libanensis, P. fluorescens, P. brassicacearum, P. brenneri, P. rhizosphaerae. P. libanensis is the species responsible of blue colouring.
Archivio Veterinario Italiano, 2005
Popolazione coccica di salamoie di carne bovina / Carlo Cantoni, Giuseppe Comi, Lucilla Iacumin, ... more Popolazione coccica di salamoie di carne bovina / Carlo Cantoni, Giuseppe Comi, Lucilla Iacumin, Patrizia Cattaneo. - In: Archivio Veterinario Italiano. - ISSN 0004-0479. - 56(2005), pp. 279-282.. ... There are no files associated with this item.
The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aes... more The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aestivum Vitt.) and to increase its shelf-life. Modified Atmosphere Packaging and Irradiation treatments were used, individually or in combination, for this purpose. The best solution to preserve truffles was the application of MAP packaging (60% O 2 40% CO 2 ) followed by a treatment with ionizing radiation (1,5 kGy) and the use of packaging in MAP (60% O 2 40% CO 2 ) without any treatment. These applications seemed to be efficient to maintain the shelf-life and the sensorial characteristics of truffles over 30 days. Microbiological and sensorial analyses were performed to assess the qualitative characteristics of truffles during storage.
Biology, 2022
Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilag... more Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, are fast and depend on rearing, harvesting, slaughtering, handling, and storage conditions. Usually, the shelf life of gutted fish stored at 4 ± 2 °C under vacuum packaging (VP—1.0 bar) and modified atmosphere packaging (MAP, 70% N2, <1% O2, 30% CO2) is approximately 9 days. The aim of this work was to improve the shelf life and preserve the microbiological and sensory quality of farmed gutted sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) using different methods, including VP, MAP, and bioprotective culture containing Latilactobacillus sakei, until 12–14 days. Microbiological, physicochemical, and sensory quality indices were monitored to confirm the effectiveness of biopreservation on product quality during proper refri...
Microorganisms, 2020
Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The... more Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus o...
Microorganisms, 2020
The aim of this work was to study the presence of Listeria monocytogenes, as well as the potentia... more The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 °C for 60 days and at 4 °C for 20 days and at 8 °C for 40 days. The inhibition at 8 °C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 °C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produce...
Industrie Alimentari, 2003
Industrie Alimentari, 2010
The aim of the work was to produce a validation study on the production process of a traditional ... more The aim of the work was to produce a validation study on the production process of a traditional Veneto sausages, with the addition of starter coltures in order to assess its efficiency in inactivating L. monocytogenes and L. Five lots of 2 batches of salamis were investigated after a inocolum of 10° ufc/g of L.monocytogenes or The coltures were inoculated in the minced pork meat, added with a starter containing L. sake and After casing the salami were drying and ripening according to the parameter of the factory. A control of salamis was produced in order to determine the Aw, the pH, the weight loss and the sensorial analysis. On the inoculated salami, populations of bacteria, L. mococytogenes and L. innocua were detected by direct counting on selective and elective media. Data demonstrated that concentration of both L. monocytogenes and L. innocua decreased of 3 log ufc/g within 30 days of ripening. So the process, applied by the factory and the starter coltures were able to reduce the number of pathogens and might give sufficient guarantees of safety in the finished product.
LWT - Food Science and Technology, 2015
Biometals, 2000
A strain of Candida famata was adapted to high copper concentration (1.26 mM) and a number of bio... more A strain of Candida famata was adapted to high copper concentration (1.26 mM) and a number of biochemical parameters have been tested, in order to get information on the mechanisms of metal toxicity and detoxification as well as on the metabolic responses to the treatment. The cytoplasmic levels of superoxide dismutase, peroxidase and glutathione were found significantly increased with respect to
Journal of Veterinary Science & Medical Diagnosis, 2012
Italian Journal of Agronomy, 2008
NATO Science for Peace and Security Series A: Chemistry and Biology, 2010
Journal of the Science of Food and Agriculture, 1999
... Paper. Shelf-life extension of fresh-like ready-to-use pear cubes. Paola Pittia 1,* ,; M. Cri... more ... Paper. Shelf-life extension of fresh-like ready-to-use pear cubes. Paola Pittia 1,* ,; M. Cristina Nicoli 2 ,; Giuseppe Comi 1 ,; Roberto Massini 3. Article first published online: 26 MAY 1999. DOI: 10.1002/(SICI)1097-0010(19990515)79:7<955::AID-JSFA310>3.0.CO;2-3. ...
International Journal of Food Science & Technology, 2011
ABSTRACT Two types of spoilage in cooked hams were investigated. One was a result of the growth o... more ABSTRACT Two types of spoilage in cooked hams were investigated. One was a result of the growth of Weissella viridescens, which produces cavities in the muscles of hams after cooking. The origin of W. viridescens was shown to be the brine used in the preparation of the ham. After its production, the brine is usually left at room temperature for several hours before being cooled and used, allowing the growth of the microorganism. The second types of spoilage is because of Lactobacillus sakei, Leuconostoc mesenteroides and Leuconostoc carnosum, which grew during the 4–6 °C storage period of cooked hams packaged under vacuum. The spoilage consisted of the production of various molecules such as hydrocarbons, aldehydes, ketones, carboxylic acids, alcohols, esters and sulphur compounds. Oxidative and auto‐oxidative phenomena also occurred during spoilage.
Food Research International, 2013
ABSTRACT The aim of this work was to study the ecology of moulds and their toxic potential during... more ABSTRACT The aim of this work was to study the ecology of moulds and their toxic potential during the pre-ripening or ripening of San Daniele dry cured ham. Three different facilities and their products were investigated. These facilities were chosen on the basis of their production capacity: one for industrial production, one for semi-industrial production and one for handicraft production. The mould microflora was predominantly represented by 2 genera, which were found either on the surface of dry cured ham or in the air of the production rooms. The identified species were quite similar among the three facilities. Penicillium spp. and Aspergillus spp. were the main genera isolated during the duration of pre-ripening and ripening. The toxic potential of the isolated strains and the presence of Ochratoxin A (OTA) on the surface of or in San Daniele dry cured ham were also investigated. No OTA was found either on the surface (mould slime) or in the meat of the investigated hams. Moreover, no OTA-producing moulds, with the exception of Aspergillus niger, were isolated. However, different yeast and mould strains were tested for the ability to inhibit the growth of OTA producing moulds. Penicillium nalgiovense, Candida guilliermondii and Endomycopsis fibuliger prevented the growth of co-inoculated OTA producing moulds, and no OTA was detected on the surface of the dry cured ham. Thus, it appears that San Daniele dry cured ham does not represent a health hazard.
Current Opinion in Biotechnology, 2013
Industrie …, 2003
Résumé/Abstract From Mozzarella cheese with blue colouring they have been isolated various Pseu-d... more Résumé/Abstract From Mozzarella cheese with blue colouring they have been isolated various Pseu-domonas spp.: P. libanensis, P. fluorescens, P. brassicacearum, P. brenneri, P. rhizosphaerae. P. libanensis is the species responsible of blue colouring.
Archivio Veterinario Italiano, 2005
Popolazione coccica di salamoie di carne bovina / Carlo Cantoni, Giuseppe Comi, Lucilla Iacumin, ... more Popolazione coccica di salamoie di carne bovina / Carlo Cantoni, Giuseppe Comi, Lucilla Iacumin, Patrizia Cattaneo. - In: Archivio Veterinario Italiano. - ISSN 0004-0479. - 56(2005), pp. 279-282.. ... There are no files associated with this item.
The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aes... more The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aestivum Vitt.) and to increase its shelf-life. Modified Atmosphere Packaging and Irradiation treatments were used, individually or in combination, for this purpose. The best solution to preserve truffles was the application of MAP packaging (60% O 2 40% CO 2 ) followed by a treatment with ionizing radiation (1,5 kGy) and the use of packaging in MAP (60% O 2 40% CO 2 ) without any treatment. These applications seemed to be efficient to maintain the shelf-life and the sensorial characteristics of truffles over 30 days. Microbiological and sensorial analyses were performed to assess the qualitative characteristics of truffles during storage.