FOOD SCIENCES

Identification of microorganisms that constitute a human health hazard by means of traditional microbiology and molecular biology (real-time PCR, PCR-RFLP);
Study of the prevalence of persistent bacterial strains and zoonotic parasites in food chain;
In vitro isolation, identification and genotyping of major zoonotic parasites (Toxoplasma gondii, Echinococcus granulosus);
Detection of genetic sequences responsible for virulence in foodborne pathogens (Salmonella spp., L. monocytogenes, E. coli verocitossici);
Evaluation of antimicrobial resistance using both phenotypic and molecular methods (E. coli);
Associations between animal-based welfare measures and indicators of food safety.

Epidemiological studies on foodborne zoonotic bacteria in animals at slaughter (cattle, pigs, and equids) focused mainly on Salmonella spp., Shiga Toxin-Producing Escherichia coli, ESBL- E. coli and Yersinia enterocolitica;
Detection of carbapenem-resistant bacteria, such as E. coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, in cattle and pigs at slaughter and bovine milk filters;
Genomic comparison between Salmonella and Klebsiella pneumoniae strains isolated from food producing animals and humans;
Hygiene and safety of wild boar meat from animals hunted under different practices and epidemiological studies on Salmonella spp., Yersinia enterocolitica, Yersinia pseudotuberculosis and ESBL-E. coli and Hepatitis E Virus;
Evaluation of antimicrobial resistance among indicator animals in Emilia-Romagna region and its connection with anthropic activities and animal farms;
Detection of Norovirus GI and GII in Mytilus galloprovincialis.

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