Brugnini Osimani, Giannina

Research interests

MEAT CHAIN MICROBIOLOGY: Study of food production processes influencing the microbiological contamination of meat and meat products, affecting their safety and shelf life. The research aims to evaluate the effect of various antimicrobial strategies used in the food industry (particularly the application of lactic acid, nisin, and UVC radiation) for the control of pathogens such as Listeria monocytogenes, focusing on their virulence and adaptation capacity to these sublethal treatments.

FERMENTED FOODS: Optimization of production processes and development of starter cultures for the production of fermented foods such as salami, tempeh, and kombucha.

FOODBORNE PATHOGEN DETECTION: Development of rapid and sensitive methods for the detection of pathogenic bacteria (Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli) in different food matrices.