Affilation: University of Messina, Italy
Journal Associated: Insights in Veterinary Science
Filippo Giarratana was born in Ciriè (Torino) Italy on 26/10/1978. In november 2004 he was graduated at Faculty of Veterinary Medicine of the University of Messina, Italy, with a thesis on “The use of spectrofotometer for the evaluation of colour on meat of tuna”. He continued studies on fish and food hygiene during the 3 years of Ph.D. in "Marine Environment Healthiness, Ichtyopathology and Quality of Seafood" at University of Messina, with a thesis: “Interference of Specific Spoilage Organism on Aeromonas hydrophila growth”. From 2006 to 2009 he worked as consultant of food quality and hygiene for several national and local food industries. From 2008 to 2011 he was the quality manager and the head of safety, in a Laboratory of microbiological food testing and veterinary biochemical analysis located in Messina. In July of 2012 Filippo has obtained the title of Specialist in "Inspection of Food of Animal Origin" Faculty of Veterinary Medicine of Torino, Italy. From 2011 to 2014 he was a Research fellow for the research project titled: "Characterization of the hazards in off-shore aquaculture products, view of the obligations provided by Regulation 852/2004 for the primary production" at the Department of Veterinary Sciences, University of Messina. In October 2015 Filippo becames a Researcher in Inspection of Food of Animal Origin at the Department of Veterinary Sciences, University of Messina. From October 2016 he was the Head of the microbiological analysis laboratory for the “Consorzio di Ricerca Filiera Carni”, of University of Messina (ACCREDIA approved). He has been Adjunct Professor for matters relating to inspection, hygiene and food microbiology. From 2006 he is a member of Italian Association of veterinary hygienists. His scientific activity is certified by over than 40 papers published on national and internationals journals.
Principal research objects regard: i) quality and safety (parasites, foodborne disease or spoilage agents) of food of animal origin; ii) food microbiology; iii) Effects of plant essential oil on parasites, microrganisms and quality of foods; iv) antibiotic resitance in spoilage and pathogen bacteria.