Microbiological Food Safety
The Laboratory provides technical and scientific support to official control authorities, agri-food companies, and consumers to ensure the safety of food intended for both humans and animals.
Food safety is the responsibility of the Food Microbiological Safety Laboratory and the Food and Environmental Chemical Safety Laboratory, which provide technical and scientific support to official control authorities, agri-food companies, and consumers to ensure the safety of food intended for both humans and animals. They plan monitoring and surveillance activities, offering technical advice to identify food and feed risks.
The laboratories conduct research to develop innovative diagnostic methods and risk analysis tools to assess food safety levels and define measurable, verifiable objectives to protect public health. They collaborate with candidate countries for EU accession, supporting the alignment of national legislation and laboratory standards with European requirements.
All activities are carried out in collaboration with national and international scientific institutions.
- + - Head
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Giacomo Migliorati
Head
Born in Sant’Omero (province of Teramo) in 1956, Giacomo Migliorati earned his degree in Veterinary Medicine from the University of Bologna in 1982, followed by a postgraduate specialisation at the University of Parma. He began his professional career in 1983 with a research fellowship at the Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise (IZSAM), where he became a veterinary assistant in 1990.
Born in Sant’Omero (province of Teramo) in 1956, Giacomo Migliorati earned his degree in Veterinary Medicine from the University of Bologna in 1982, followed by a postgraduate specialisation at the University of Parma. He began his professional career in 1983 with a research fellowship at the Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise (IZSAM), where he became a veterinary assistant in 1990.
He has taught Inspection of Food of Animal Origin at the postgraduate school of the Faculty of Veterinary Medicine at the University of Teramo, as well as at the Faculty of Medicine and Surgery at the University of L’Aquila. In 1994, he was appointed Head of the Laboratory for Food of Animal Origin at IZSAM.
His career has consistently focused on food safety, including training in the United States at the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA). In 2001, he joined the executive team of IZSAM.
Over the years, as an expert and delegate of the Italian Ministry of Health, he has taken part in numerous European and international meetings on food contaminants, dioxins, and meat exports to the United States.
From 7 July to 2 August 2012, he served as Acting Director General, and from 26 September 2012 to 3 July 2014, he held the position of Chief Veterinary Officer of IZSAM. In February 2020, he was reappointed as Chief Veterinary Officer of the Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise.
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Bacteriology and Bacterial Antigen Development
Go to the UnitThe Unit focuses on the research and diagnosis of bacterial pathogens, with particular attention to foodborne pathogens and the analysis of antimicrobial resistance (AMR). Its diagnostic services include advanced bacterial identification (MALDI-TOF, PCR, WGS), antibiotic susceptibility testing, monitoring of veterinary drugs, and molecular diagnostics. The laboratory also participates in innovative national and international research projects on zoonoses, bacterial vaccine development, and AMR surveillance, aiming to contribute to improvements in global public and veterinary health.
Food Hygiene and Technology
Go to the UnitThe unit conducts analytical investigations on food for human and animal consumption, performing tests to identify and quantify pathogenic microorganisms and hygiene indicators in food production processes. It also carries out analyses for the detection of Genetically Modified Organisms (GMOs). The unit handles the genotypic characterization of foodborne pathogens to support epidemiological investigations and trace the sources of foodborne infections. It provides scientific consultancy and training for official laboratories and competent authorities, while collaborating in its areas of scientific expertise.
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