An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum

The aim of this study was to evaluate the effect of different packaging systems alternatives to vacuum that is commonly applied for PDO Vastedda della Valle del Belice (VdB) cheese, a tipical pasta filata cheese, made with raw ewes’ milk. After production following the traditional cheesemaking protocol, VdB cheeses were packaged as follows: vacuum, paraffin wax and two different Modified Atmosphere Packaging (MAP) consisting of a gas mixture of 70% CO2-30% N2 (MAP1) and 100% N2 (MAP2). Cheeses were stored at 4°C and analyzed (25 g) at time 0 and after 15, 30, 60, 90, 120 and 180 days. All the samples were subjected to microbiological analyses for the evaluation of total mesophilic aerobic b…

Vastedda della valle del Belìce: processo produttivo e contaminazione sperimentale con Salmonella spp.

APPLICAZIONE E SVILUPPO DI UN METODO DI IDENTIFICAZIONE DEI MANGIMI IRRADIATI E VALUTAZIONE DELLA CAPACITA' SANITIZZANTE DEL TRATTAMENTO RADIANTE

VALUTAZIONE DELL'ESPOSIZIONE A FITOFARMACI IN POPOLAZIONE GENERALE DI UN COMUNE SICILIANO: DATI PRELIMINARI

Analysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period

The PDO “Vastedda della valle del Belìce” is a Sicilian pasta filata sheep cheese, made from raw milk without starter addition. It is a small round cheese without rind, weighing about 500-700 g. It is cheese is marketed also out of Sicily to allow its marketing and to prolong its shelf-life. The aim of this work was to evaluate the variation of microbiological parameters during the shelf-life period. Then 162 Vastedda cheeses from 18 cheese-making processes in 7 farms have been analysed at different times of storage at 4°C (0, 15, 30, 45, 60, 75, 90, 105, 120 days). Coliforms and E. coli were detected into 7/18 cheese-making processes and their count decreased during the storage period. Ent…

ANALISI DEI RISULTATI OTTENUTI IN SEGUITO ALLO SVILUPPO DI UN PROGETTO NAZIONALE SU "SVILUPPO, APPLICAZIONE E VALIDAZIONE DI METODI: CHIMICI, FISICI E BIOLOGICI PER LA IDENTIFICAZIONE DI ALIMENTI IRRADIATI"

Vastedda della valle del Belice cheese: experimental contamination with Salmonella and Listeria spp.

Fast Extraction Procedure of 2- DodecylCycloButanone for the identification of irradiated pork, employing Gaschromatographic/Mass Spectrometric analysis

Determinazione tramite GC/MS di etilentiourea (ETU) in urine di lavoratori di una azienda vitivinicola siciliana esposti a mancozeb