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Chen R, Skeens JW, Wiedmann M, Guariglia-Oropeza V. The efficacy of nisin against Listeria monocytogenes on cold-smoked salmon at natural contamination levels is concentration-dependent and varies by serotype. Front Microbiol 2022; 13:930400. [PMID: 36147859 PMCID: PMC9486479 DOI: 10.3389/fmicb.2022.930400] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 07/01/2022] [Indexed: 11/17/2022] Open
Abstract
Cold-smoked salmon is a ready-to-eat food product capable of supporting Listeria monocytogenes growth at refrigeration temperatures. While the FDA-approved antimicrobial nisin can be used to mitigate L. monocytogenes contamination, stresses associated with cold-smoked salmon and the associated processing environments may reduce nisin efficacy. A previous study in our laboratory showed that, at high inoculation levels, pre-exposure of L. monocytogenes to sublethal concentrations of quaternary ammonium compounds had an overall detrimental effect on nisin efficacy. The objective of this study was to investigate the impact of nisin concentration and storage temperature on nisin efficacy against L. monocytogenes inoculated on salmon at natural contamination levels. Three L. monocytogenes strains were pre-grown in the presence of sublethal levels of benzalkonium chloride prior to inoculation at ~102 CFU/g on salmon slices that were pre-treated with either 0, 25, or 250 ppm nisin, followed by vacuum-packing and incubation at 4 or 7°C for up to 30 days. L. monocytogenes was enumerated on days 1, 15, and 30 using direct plating and/or most probable number methods. A hurdle model was constructed to describe the odds of complete elimination of L. monocytogenes on salmon and the level of L. monocytogenes when complete elimination was not achieved. Our data showed that (i) nisin efficacy (defined as L. monocytogenes reduction relative to the untreated control) was concentration-dependent with increased efficacy at 250 ppm nisin, and that (ii) 250 ppm nisin treatments led to a reduction in L. monocytogenes prevalence, independent of storage temperature and serotype; this effect of nisin could only be identified since low inoculation levels were used. While lower storage temperatures (i.e., 4°C) yielded lowered absolute L. monocytogenes counts on days 15 and 30 (as compared to 7°C), nisin efficacy did not differ between these two temperatures. Finally, the serotype 1/2b strain was found to be more susceptible to nisin compared with serotype 1/2a and 4b strains on samples incubated at 7°C or treated with 25 ppm nisin. This variation of nisin susceptibility across serotypes, which is affected by both the storage temperature and nisin concentration, needs to be considered while evaluating the efficacy of nisin.
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Tagrida M, Benjakul S. Liposomes loaded with betel leaf (Piper betle L.) extract: Antibacterial activity and preservative effect in combination with hurdle technologies on tilapia slices. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108999] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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3
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Alegbeleye O, Sant’Ana AS. Growth potential of
Salmonella enterica
in thirty‐four different RTE vegetable salads during shelf‐life. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. CEP: 13083‐862 Campinas Brazil
| | - Anderson S. Sant’Ana
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. CEP: 13083‐862 Campinas Brazil
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4
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Alegbeleye O, Sant’Ana AS. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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5
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Kontopodi E, Stahl B, van Goudoever JB, Boeren S, Timmermans RAH, den Besten HMW, Van Elburg RM, Hettinga K. Effects of High-Pressure Processing, UV-C Irradiation and Thermoultrasonication on Donor Human Milk Safety and Quality. Front Pediatr 2022; 10:828448. [PMID: 35386262 PMCID: PMC8979557 DOI: 10.3389/fped.2022.828448] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 02/16/2022] [Indexed: 11/21/2022] Open
Abstract
Holder pasteurization (HoP) is the current recommended treatment for donor human milk. Although this method inactivates microbial contaminants, it also negatively affects various milk components. High-pressure processing (HPP, 400, 500, and 600 MPa), ultraviolet-C irradiation (UV-C, 2,430, 3,645, and 4,863 J/L) and thermoultrasonication (TUS, 1,080 and 1,620 kJ/L) were investigated as alternatives to thermal pasteurization (HoP). We assessed the effects of these methods on microbiological safety, and on concentration and functionality of immunoglobulin A, lactoferrin, lysozyme and bile salt-stimulated lipase, with LC-MS/MS-based proteomics and activity assays. HoP, HPP, TUS, and UV-C at 4863 J/L, achieved >5-log10 microbial reduction. Native protein levels and functionality showed the highest reduction following HoP, while no significant reduction was found after less intense HPP and all UV-C treatments. Immunoglobulin A, lactoferrin, and lysozyme contents were also preserved after low intensity TUS, but bile salt-stimulated lipase activity was significantly reduced. This study demonstrated that HPP and UV-C may be considered as suitable alternatives to HoP, since they were able to ensure sufficient microbial inactivation while at the same time better preserving the bioactive components of donor human milk. In summary, our results provide valuable insights regarding the evaluation and selection of suitable processing methods for donor human milk treatment, which may replace HoP in the future.
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Affiliation(s)
- Eva Kontopodi
- Department of Pediatrics, Emma Children's Hospital, Amsterdam UMC, University of Amsterdam, Amsterdam, Netherlands.,Food Quality and Design Group, Wageningen University & Research, Wageningen, Netherlands
| | - Bernd Stahl
- Department of Chemical Biology & Drug Discovery, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, Netherlands.,Danone Nutricia Research, Utrecht, Netherlands
| | - Johannes B van Goudoever
- Department of Pediatrics, Emma Children's Hospital, Amsterdam UMC, University of Amsterdam, Amsterdam, Netherlands
| | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University and Research, Wageningen, Netherlands
| | - Rian A H Timmermans
- Wageningen Food & Biobased Research, Wageningen University and Research, Wageningen, Netherlands
| | | | - Ruurd M Van Elburg
- Department of Pediatrics, Emma Children's Hospital, Amsterdam UMC, University of Amsterdam, Amsterdam, Netherlands
| | - Kasper Hettinga
- Food Quality and Design Group, Wageningen University & Research, Wageningen, Netherlands
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6
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Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins. Int J Microbiol 2021; 2021:9990635. [PMID: 34257667 PMCID: PMC8249226 DOI: 10.1155/2021/9990635] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/17/2021] [Accepted: 06/09/2021] [Indexed: 12/29/2022] Open
Abstract
Bacteriocins are bacterially produced antimicrobial peptides. Although only two peptides have been approved for use as natural preservatives foods, current research is focusing on expanding their application as potential therapeutics against clinical pathogens. Our laboratory group has been working on bacteriocins for over 25 years, and during that time, we have isolated bacteriocin-producing microorganisms from a variety of sources including human skin, human faeces, and various foods. These bacteriocins were purified and characterised, and their potential applications were examined. We have also identified bioengineered derivatives of the prototype lantibiotic nisin which possess more desirable properties than the wild-type, such as enhanced antimicrobial activity. In the current communication, we discuss the main methods that were employed to identify such peptides. Furthermore, we provide a step-by-step guide to carrying out these methods that include accompanying diagrams. We hope that our recommendations and advice will be of use to others in their search for, and subsequent analysis of, novel bacteriocins, and derivatives thereof.
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Moradi M, Kousheh SA, Razavi R, Rasouli Y, Ghorbani M, Divsalar E, Tajik H, Guimarães JT, Ibrahim SA. Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Bernardo R, Barreto AS, Nunes T, Henriques AR. Estimating Listeria monocytogenes Growth in Ready-to-Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2020; 40:2427-2441. [PMID: 32609935 DOI: 10.1111/risa.13546] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 06/12/2020] [Accepted: 06/13/2020] [Indexed: 06/11/2023]
Abstract
Currently, there is a growing preference for convenience food products, such as ready-to-eat (RTE) foods, associated with long refrigerated shelf-lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer's household may allow for the pathogen to thrive, reaching unsafe limits. L. monocytogenes is the causative agent of listeriosis, a rare but severe human illness, with high fatality rates, transmitted almost exclusively by food consumption. With the aim of assessing the quantitative microbial risk of L. monocytogenes in RTE chicken salads, a challenge test was performed. Salads were inoculated with a three-strain mixture of cold-adapted L. monocytogenes and stored at 4, 12, and 16 °C for eight days. Results revealed that the salad was able to support L. monocytogenes' growth, even at refrigeration temperatures. The Baranyi primary model was fitted to microbiological data to estimate the pathogen's growth kinetic parameters. Temperature effect on the maximum specific growth rate (μmax ) was modeled using a square-root-type model. Storage temperature significantly influenced μmax of L. monocytogenes (p < 0.05). These predicted growth models for L. monocytogenes were subsequently used to develop a quantitative microbial risk assessment, estimating a median number of 0.00008726 listeriosis cases per year linked to the consumption of these RTE salads. Sensitivity analysis considering different time-temperature scenarios indicated a very low median risk per portion (<-7 log), even if the assessed RTE chicken salad was kept in abuse storage conditions.
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Affiliation(s)
- Rita Bernardo
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - António Salvador Barreto
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Telmo Nunes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Ana Rita Henriques
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
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9
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Tucci P, Sperandii AF, Salini R, Centorotola G, Neri D, Iannetti L, Migliorati G, Pomilio F. A new procedure for surface contamination of food products using absorbent paper. J Food Saf 2018. [DOI: 10.1111/jfs.12461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patrizia Tucci
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Anna Franca Sperandii
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Romolo Salini
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Gabriella Centorotola
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Diana Neri
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Luigi Iannetti
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Giacomo Migliorati
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Francesco Pomilio
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
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10
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Cenci-Goga B, Karama M, Sechi P, Iulietto M, Grispoldi L, Selvaggini R, Ceccarelli M, Barbera S. Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology. Meat Sci 2018; 139:247-254. [DOI: 10.1016/j.meatsci.2018.02.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 02/02/2018] [Accepted: 02/02/2018] [Indexed: 11/26/2022]
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11
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McManamon O, Scollard J, Schmalenberger A. Inoculation density is affecting growth conditions of Listeria monocytogenes on fresh cut lettuce. World J Microbiol Biotechnol 2017; 33:217. [PMID: 29181800 DOI: 10.1007/s11274-017-2379-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 11/18/2017] [Indexed: 10/18/2022]
Abstract
Listeria monocytogenes is a particular risk for the ready-to-eat food sector because of its ability to grow in various environmental conditions. In the literature, growth and survival of L. monocytogenes on food is tested using inoculation densities ranging from less than 102 to over 105 CFU g-1. Inoculation densities on food have been rarely tested as a factor for growth. In this study, inoculation densities from 102 to 105 of L. monocytogenes were tested on iceberg lettuce (Lactuca sativa) in modified atmospheres and air in model packages at 4 and 8 °C to identify any potential inoculation density effects. On days 0, 2, 5 and 7, L. monocytogenes was extracted from the lettuce surface and enumerated via selective media. The resulting growth curves identified a significant inoculation density effect at 4 and 8 °C with significantly higher amounts of growth (1-2 logs) when lettuce was inoculated at 102 CFU g-1 as opposed to 104 and 105 CFU g-1. In contrast, the use of different atmospheres had limited influence on growth of L. monocytogenes. In conclusion, greater emphasis on inoculation density of L. monocytogenes should be taken in inoculation experiments when confirmation of growth or the efficacies of growth inhibiting treatments are tested on ready-to-eat food such as lettuce.
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Affiliation(s)
- Oisin McManamon
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Johann Scollard
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
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12
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Ortenzi R, Branciari R, Primavilla S, Ranucci D, Valiani A. Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test. Ital J Food Saf 2015; 4:5370. [PMID: 27800412 PMCID: PMC5076641 DOI: 10.4081/ijfs.2015.5370] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 07/14/2015] [Accepted: 07/14/2015] [Indexed: 11/23/2022] Open
Abstract
In the present study, a microbiological challenge test in artificially contaminated raw milk Pecorino Umbro cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular Listeria monocytogenes strains. The number of L. monocytogenes and L. monocytogenes dynamic growth were evaluated during cheese-making and storage. A significant decrease of the viable count of L. monocytogenes was observed during ripening and L. monocytogenes viable count was below the limit of quantification during storage. The results show that the product is unable to support the growth of the pathogen.
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Affiliation(s)
- Roberta Ortenzi
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | | | - Sara Primavilla
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Italy
| | - Andrea Valiani
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
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13
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Spanu C, Scarano C, Spanu V, Pala C, Di Salvo R, Piga C, Ullu A, Casti D, Lamon S, Cossu F, Ibba M, De Santis EPL. Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges. J Food Sci 2015; 80:M1549-56. [PMID: 26044297 DOI: 10.1111/1750-3841.12924] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 05/06/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenes. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes. However, the risk of cross-contamination in ricotta salata wedges is increased during cheese cutting. Therefore, the effectiveness of heat treatment in ricotta salata wedges has to be demonstrated conducting a new validation study. In this study, 9 different time temperature combinations, 75, 85, and 90 °C applied for 10, 20, and 30 min each, were tested on artificially contaminated ricotta salata cheese wedges. The extent of the lethal effect on L. monocytogenes was assessed 1 and 30 d after the application of the hot water bath treatment. Five of 9 combinations, 75 °C for 30 min, 85 °C for 20, and 30 min, and 90°C for 20 and 30 min, demonstrated to meet the process criteria of at least 5 log reduction. Sensory analyses were also conducted in order to account for the potential impact on sensory features of ricotta salata wedges, which showed no significant differences between treatments. PRACTICAL APPLICATION This study allowed to select water bath heat treatments of vacuum packed ricotta salata wedges effective to reduce L. monocytogenes contamination. Such treatments can be successfully applied by food business operator to meet compliance with microbiological criteria through the designated shelf-life.
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Affiliation(s)
- Carlo Spanu
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Christian Scarano
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Vincenzo Spanu
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Carlo Pala
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Riccardo Di Salvo
- Depto. per la Ricerca nelle Produzioni Animali, Loc. Bonassai, S.S. 291 Sassari-Fertilia - Km., 18600, Italy
| | - Carlo Piga
- Depto. per la Ricerca nelle Produzioni Animali, Loc. Bonassai, S.S. 291 Sassari-Fertilia - Km., 18600, Italy
| | - Antonio Ullu
- Cooperativa Allevatori Ovini Formaggi Soc. Coop. Agricola, Loc. "Perda Lada" Fenosu, 09170, Oristano, Italy
| | - Daniele Casti
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Sonia Lamon
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Francesca Cossu
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Michela Ibba
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
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