Istituto Zooprofilattico Sperimentale delle Venezie
Italian health authority and research organization for animal health and food safety
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Pezzuto Alessandra

Pezzuto Alessandra | IZSVe Role Biologist
Department SCS8 – Optimization and control of food production
Phone +39 0421 41361
E-mail apezzuto@izsvenezie.it

Professional profile

Alessandra Pezzuto is Biologist at the Istituto Zooprofilattico Sperimentale delle Venezie, SCS8 – Optimization and control of food production Department.

She graduated in Biological Sciences and held the specialization diploma in Microbiology and Virology at the University of Padua. In 2011 she was awarded a master diploma in Reg. EU 1907/2006 REACH (“Ca’ Foscari” University of Venice and University of Padua). From 1996 to 2006, she worked in private laboratories where she was involved in sampling, microbiological and eco-toxicological testing of waters and foodstuffs. In 2007, she joined IZSVe working for the Optimization and control of food production department, whose fields of activity are microbiological testing of food and feed, advice and scientific support to food business operators.

Alessandra Pezzuto is involved in the following activities: food safety issues; microbiological tests to evaluate the shelf life of foodstuffs; -studies of dynamics of foodborne pathogens such as Listeria monocytogenes in ready to eat foods (challenge tests); validation tests of thermal treatments carried out both at industrial and household level; drafting of testing and validation procedures; data quality assurance.

She also cooperates with the Regional Centre for own-check system of the Istituto Zooprofilattico Sperimentale dell’Umbria and Marche (Pesaro) to design and perform challenge tests.

Publications

  • Roccato A., Uyttendaele M., Barrucci F., Cibin V., Favretti M., Cereser A., Dal Cin M., 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 Microbiology 61, 5-13
  • Favretti M. e Pezzuto A. (2017) “Predire la shelf life. Le prove sperimentali” Alimenti & Bevande n. 5, giugno 2017, 54-56
  • Boffo L., Mioni R., Pezzuto A., Pilotto S. (2017) “Hamburger di pesce e contaminazioni alimentari: uno studio sperimentale”. Il Pesce N. 2/2017, 110-117
  • Armani M., Civettini M., Conedera G., Favretti M., Lombardo D., Lucchini R., Paternolli S., Pezzuto A., Rabini M., Arcangeli G. (2016) Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy”, Italian Journal of Food Safety 5:5723 doi:10.4081/ijfs.2016.5723
  • Pezzuto A, Belluco S, Losasso C, Patuzzi I, Bordin P, Piovesana A, Comin D, Mioni R and Ricci A (2016) “Effectiveness of Washing Procedures in Reducing Salmonella enterica and Listeria monocytogenes on a Raw Leafy Green Vegetable (Eruca vesicaria)”, Front. Microbiol. 7:1663. doi: 10.3389/fmicb.2016.01663
  • Pascoli F., Pezzuto A., Buratin A., Piovesana A., Fortin A., Arcangeli G., and Toffan A. (2016) “Efficacy of domestic cooking inactivation of human hepatitis A virus in experimentally infected manila clams (Ruditapes philippinarum)” Journal of Applied Microbiology 121, 1163-1171
  • Favretti M., Pezzuto A. and Arcangeli G. (2016) “Listeria monocytogenes: a dangerous and insidious pathogen in seafood”, Microbes in Food and Health, © Springer International Publishing Switzerland 2016, N. Garg et al. (eds.), p. 333-348, DOI 10.1007/978-3-319-25277-3_17
  • Pezzuto A., Losasso C., Mancin M., Gallocchio F., Piovesana A., Binato G., Gallina A., Marangon A., Mioni R., Favretti M., Ricci A. (2015) Food safety concerns deriving from the use of silver based food packaging materials: a case study.“ Frontiers in Microbiology 6:0119, doi:10.3389/fmicb.2015.01109
  • Citterio C.V., Bortolas C., Francione E., Trevisiol K., Rabini M., Giacon M., Obber F., Favretti  M., Pezzuto A., Capovilla P., Bragagna P., Mione D., Comiotto D., Rocca M., Luchesa L., Giusti M.,  Gietl H., Holzmann U., Lucchini R. (2014) “Food-borne pathogens and microbiological spoilage in different ungulate species hunted in the eastern Italian Alps” in Trend in game meat hygiene-from forest to fork., Paulsen P., Bauer A., Smulders F.J.M. eds, Wageningen Academic Publishers
  • Pezzuto A., Piovesana A., Rossetto K., Gallina A., Mancin M., Cereser A., Favretti M. (2013) “Evaluation of the effect of active packaging on poultry meat fillet shelf-life”– World’s Poultry Science Journal, Vol. 69, Supplement
  • Favretti M., Pezzuto A., Furlan F., Zentilin A., Arcangeli G., Cereser A. (2010) “La shelf-life di vongole veraci allevate e depurate, da destinare al consumo umano” – Il Pesce N. 4/2010, 141-147

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Istituto Zooprofilattico Sperimentale delle Venezie
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