Favretti Michela

Favretti Michela | Istituto Zooprofilattico Sperimentale delle Venezie Role Veterinarian
Structure SCT4 – Friuli Venezia Giulia
Phone +39 349 0520436
E-mail mfavretti@izsvenezie.it

Professional profile

Michela Favretti graduated in Veterinary Medicine (University of Padua) in 2001 with a postgraduate certificate in Breeding, hygiene, pathology of aquatic species and inspection of derived products in 2005 (University of Padua).

From 2006 to 2021 she had a permanent position as veterinary officer at the SCS8 – Food Industry Enhancement of the Istituto Zooprofilattico Ein San Donà di Piave (VE). Since 2022 she has been in charge of the Official Food Control laboratory in Pordenone (SCT4). She collaborates also with the SCS1 – Microbiology, holding the role of responsible for the food microbiology interlaboratory proficiency testing (AQUA MA). She is also quality assurance of the IZSVe laboratory in Udine (SCT4) and of the AQUA MA Unit.

Her research interests include food safety, the promotion of traditional products, the simplification of hygienic own-check system in micro-enterprises dealing with retail and small dairies. She drafts guidelines of good manufacturing practice for small local producers. She also follows the laboratory quality assurance and the management of the food microbiology interlaboratory proficiency testing (AQUA MA).

She has collaborated and still collaborates on several current research projects financed by the Ministry of Health concerning food safety. She cooperates with the FVG Region and the Veneto Region for projects on Small Local Productions and with the FVG Region for the revision of the annual sampling plans.

Publications

  • Cento G., Zampiero A., Gazzetta A., Buffon L., De Rui S., Belluco S., Favretti M., Ricci A. (2023). The traditional taste of innovation: the example of Veneto region. Abstract, poster 69th International Congress of Meat Science and Technology, 20-25 August 2023, Padova, Italy
  • Belluco S, Mancin M, Marzoli F, Bortolami A, Mazzetto E, Pezzuto A, Favretti M, Terregino C, Bonfante F, Piro R. (2021). Prevalence of SARS-CoV-2 RNA on inanimate surfaces: a systematic review and meta-analysis. Eur J Epidemiol. 2021 Jul;36(7):685-707. doi: 10.1007/s10654-021-00784-y. Epub 2021 Jul 27. PMID: 34313896; PMCID: PMC8313411.
  • Pezzuto A., Zampiero A., Soggiu M., Favretti M. (2021). Applicazione delle alte pressioni nell’industria alimentare. Valutazione dell’efficacia del trattamento HPP in prodotti refrigerati a base di carne pronti al consumo. Ingegneria Alimentare. Le carni 18(67):34-38.
  • Drigo I., Mazzolini E., Bacchin C., Barberio A., Barco L., Cocchi M., D’Este L., Favretti M., Gallo T., Gattuso A., Lettini A.A., Schiavon E., Tavella A., Agnoletti F. (2020). Saharing of MLVA clusters of Listeria monocytogenes among bovine and human invasive clinical isolates. In: 30th ECCMID European Congress of Clinical Microbiology and Infectious Diseases, Abstract Book. Paris, France, 18-21 April 2020, 4316. (poster)
  • Boffo l., Favretti M., Pezzuto A., Bonaventura C., Piovesana A., Mioni R. (2018). La cottura come fattore di sicurezza alimentare nel consumo di molluschi bivalvi. Il Pesce n. 2 aprile 2018, 136-145
  • Favretti M., Pezzuto A., Piovesana A., Boffo L. Mioni R. (2017). Efficacy of domestic cooking of experimentally infected bivalve shellfish: a case study” J. Microb. Biochem. Technol. 2017, 9:6 (Suppl), doi: 10.4172/1948-5948-C1-034
  • Favretti M. e Pezzuto A. (2017). Predire la shelf-life. Le prove sperimentali – indicazioni pratiche per condurle. Alimenti & Bevande Anno XIX, 5 giugno 2017, 54-56
  • Petruzzelli A., Haouet N. M., Paolini F., Foglini M., Vetrano V., Di Lullo S., Altissimi M. S., Tommasino M., Favretti M., Pezzuto A., Piovesana A., Mioni R., Osimani A., Clementi F., Tonucci F. (2017). Evaluation of the shelf life and cooking methods of Ascoli‑style olives, an Italian specialty food. Eur. Food Res. Technol.  DOI 10.1007/s00217-017-3001-4
  • Roccato A., Uyttendaele M., Barrucci F., Cibin V., Favretti M., Cereser A., Cin M.D., Pezzuto A., Piovesana A., Longo A., Ramon E., De Rui S., Ricci A. (2017). Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards. Food Microbiol. 61:5-13.
  • Favretti M., Pezzuto A., Arcangeli G. Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood – Microbes in foods and health, p 333-348 Springer Editore 2016
  • Pezzuto A, Losasso C, Mancin M, Gallocchio F, Piovesana A, Binato G, Gallina A, Marangon A, Mioni R, Favretti M, Ricci A. Food safety concerns deriving from the use of silver based food packaging materials. Front Microbiol. 2015 Oct 9;6:1109. doi: 10.3389/fmicb.2015.01109. PMID: 26500642; PMCID: PMC4598577.