Barbara Franceschini

Behavior of Listeria monocytogenes during the Shelf-life of Fresh Refrigerated Pesto Sauce, According to Regulation (EU) 2073/2005 and Subsequent Amendments

Barbara Franceschini & Maria Paola Previdi · Journal of Advances in Microbiology · 2024

Aims: Ligurian pesto is one of the most popular condiments for pasta. For microbiological purposes, refrigerated pesto sauce is a great matter for concern, as it can be contaminated by microorganisms originating from both raw materials and manufacturing processes. Listeria monocy...

Open access Research Article 10.9734/jamb/2024/v24i2790

Food Spoilage by Bacilli: Combined Effects of pH, aw and Storage Temperature on Spore Germination and Growth in Cultural Broth Added with Solutes and Organic Acids

Barbara Franceschini, Maria Paola Previdi & Irene Schianchi · Journal of Advances in Microbiology · 2020

Aims: The control of Bacillus spores plays an important role in quality assurance and safety of processed foods. Their growth can be avoided by either sterilization or pasteurization in combination with a lowering of pH (≤ 4.6) or water activity (aw < 0.90) or with the combine...

Open access Research Article 10.9734/jamb/2020/v20i330227