Stefano Tavoletti

TL;DR: ATP bioluminescence technology has proved to be a powerful tool for the real time monitoring of surface cleanliness at mass catering plants, for verify the correct application of SSOP, and hence for their implementation/revision in the case of poor hygiene.

TL;DR: Despite the lower specific volume and denser crumb of barley breads with respect to wheat bread, no significant differences were seen in the degree of liking among the three breads after baking and during shelf-life, thus confirming the possibility for successful exploitation of barley flour in the baking industry.

TL;DR: The microbiological results clearly demonstrated the success of the HACCP plan implementation, through a general improvement of the hygiene conditions of both meals and work surfaces.

TL;DR: The prevalence of 12 selected genes coding for resistance to antibiotics conventionally used in clinical practice was determined and cluster analysis identified 4 main clusters, allowing a separation of samples on the basis of their country of origin.

TL;DR: Evidence is provided that different kefir production methods (traditional vs backslopping) affect the quality characteristics of the final product and the functional traits of backslopped keFir should be further investigated in order to verify the suitability of a potential scale-up methodology for backsloppers.