Attività di Ricerca
La prof.ssa Angela Dambrosio ha svolto la propria attività di ricerca principalmente nel campo della sicurezza alimentare, con particolare attenzione ai microrganismi patogeni trasmessi dagli alimenti e all'igiene dei prodotti ittici e alla presenza di microplastiche in alimenti di origine animale.
Le ricerche hanno riguardato diversi batteri di interesse sanitario, tra cui Escherichia coli patogeni, Staphylococcus aureus, Helicobacter pylori e Campylobacter spp., studiandone la presenza negli alimenti di origine animale, la capacità di sopravvivenza nelle diverse matrici alimentari, i fattori di virulenza e i profili di resistenza agli antibiotici. I risultati hanno evidenziato la diffusione di ceppi potenzialmente patogeni e, in alcuni casi, hanno portato all'identificazione, per la prima volta in Italia, di ceppi di particolare rilevanza sanitaria, come E. coli O26 nella carne bovina macinata e ceppi di MRSA in alimenti di origine animale.
Un'importante linea di ricerca è stata dedicata ai prodotti ittici, valutandone la qualità igienico-sanitaria, la presenza di batteri patogeni, parassiti (come Anisakis spp.), metalli pesanti e fenomeni di frode alimentare legati all'etichettatura. Gli studi hanno evidenziato frequenti contaminazioni microbiologiche, soprattutto nei prodotti consumati crudi, sottolineando la necessità di un costante controllo a tutela della salute pubblica.
Più recentemente, l'attività di ricerca si è concentrata sulla presenza di microplastiche nei prodotti ittici, in particolare nei molluschi bivalvi, sviluppando protocolli per la loro identificazione, valutandone gli effetti sul microbiota e verificando l'efficacia dei processi di depurazione nella loro eliminazione. Questi studi contribuiscono alla comprensione di un problema emergente per la sicurezza alimentare e la protezione del consumatore.
Research Activity
Professor Angela Dambrosio's research has primarily focused on food safety, with particular emphasis on foodborne pathogens, antimicrobial resistance, and the hygienic and sanitary quality of foods of animal origin, especially fishery products.
Her research has investigated several microorganisms of major public health importance, including pathogenic Escherichia coli, Staphylococcus aureus, Helicobacter pylori, and Campylobacter spp. Studies have addressed their occurrence in foods of animal origin, survival in different food matrices, virulence characteristics, molecular epidemiology, and antimicrobial resistance profiles. These investigations have contributed to improving the understanding of the epidemiology and transmission of foodborne pathogens and their implications for consumer health.
Among the most significant achievements are the first isolation in Italy of Escherichia coli O26 from minced beef and the first identification of methicillin-resistant Staphylococcus aureus (MRSA) strains in foods of animal origin, providing important evidence of the emergence of antimicrobial-resistant pathogens within the food chain.
A major research area has focused on the microbiological safety of fishery products, particularly seafood intended for raw consumption. This work has included investigations on the occurrence of pathogenic bacteria, including Vibrio spp., Aeromonas spp., and Listeria spp., as well as parasites such as Anisakis spp., highlighting potential risks to public health. Additional studies have evaluated the occurrence of heavy metals (mercury, cadmium, and lead) and addressed issues related to seafood authenticity and food fraud, with particular attention to species identification, production methods, and labeling practices.
More recently, her research has expanded to the emerging issue of microplastic contamination in seafood, particularly bivalve mollusks. Current studies focus on developing and standardizing analytical methods for the isolation and chemical characterization of microplastics, investigating their effects on the microbiota of shellfish, assessing their relationship with foodborne pathogens, and evaluating the effectiveness of depuration processes in reducing microplastic contamination. These studies contribute to advancing scientific knowledge on emerging risks in food safety and support evidence-based strategies for consumer protection.
Professor Dambrosio's research combines classical microbiological methods with advanced molecular techniques, including PCR-based assays, sequencing, and microbial characterization, contributing to the surveillance, prevention, and control of biological hazards in foods of animal origin. Her work has resulted in numerous publications in international peer-reviewed journals and has supported both national and European research projects in the fields of food safety, public health, and sustainable fisheries.