784 research outputs found

    Neoplastic tissue transfiguration in vivo by recombinant human transforming growth factor-β3

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    Human oral squamous cell carcinomas (hSCCs) are the most common head and neck cancers now presenting with more aggressive biological and clinical features due to smoking and alcohol together with widespread viremia. Transforming growth factor-β (TGF-β) proteins are powerful morphogens that induce rapid and substantial induction of endochondral bone formation but in primates only

    USE OF GASEOUS OZONE AS A DISINFECTANT IN MEAT INDUSTRY

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    The aim of this study was to investigate the possible use of gaseous ozone as a disinfectant for meat industry environments. Firstly microbial inactivation trials were conducted in laboratory conditions on Petri plates inoculated with some microorganisms of importance to the food industry. The treatment with 1 ppm of ozone resulted to be effective in 1 h on the strains in use. Then similar trials were conducted in a meat industry, 1 ppm of ozone was supplied for 3 h. The results confirmed the antimicrobial efficacy of ozone even if it was less active than in laboratory conditions. A different sensibility among the microorganisms was observed, the most resistant being P. fluorescens and B. thuringiensis. Our results confirm the suitability of gaseous ozone as a disinfectant for meat industry environments and underline the need to calibrate ozone treatment parameters on the real environmental conditions of work-room

    CRITICAL ASPECTS IN SCRAPS OF COLD SMOKED SALMON PROCESSING

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    The aim of the paper was to summarize the critical aspects in the processing of smoked salmon scraps as resulted from seven different lots of samples through microbiological and chemical-physical analysis. Results demonstrate that this product has very variable salt content, high microbial counts influencing the shelf-life, rancidity problems depending on the raw material and is heavily contaminated by Listeria monocytogenes
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