Le pari que nous avons pris ici, consiste à éclairer la question de la philosophie de l'histoire chez Marcel Gauchet à l'aide d'une analyse des apports de trois sources théoriques qui déterminent l'anthroposociologie transcendantale soit la phénoménologie, le structuralisme et l'herméneutique. Notre hypothèse se situe dans le désir de vérifier la justesse des thèses qui imputent une philosophie de l'histoire déterministe et téléologique à la pensée historique de Marcel Gauchet. Si tel était le cas, l'histoire serait alors réduite à être celle d'un processus structural qui, en dernière analyse, déterminerait de manière absolue les possibles des phénomènes politiques aussi différents que la religion chez les peuples primitifs et la modernité politique. Notre intuition fut que braquer l'analyse sur la question de l'origine abolirait la thèse selon laquelle, au terme d'une succession progressiste de l'histoire, l'hétéronomie mènerait nécessairement à l'autonomie. Ainsi, une analyse de la philosophie de l'histoire chez Gauchet demande de s'interroger sur la condition de possibilité de l'histoire, soit l'ontologie du social historique qui sous tend, chez Gauchet, le devenir historique du politique au sein du monde social-humain. Pour y arriver, nous avons pris une distance par rapport aux interprétations qui étaient faites jusqu'alors de la pensée de Marcel Gauchet. En effet, celles-ci se limitaient principalement à deux types d'analyses, soit son approche politique du fait religieux, soit son interprétation de l'histoire comme avènement progressif des sociétés de l'autonomie. Nous avons plutôt décidé de replacer la pensée gauchetienne au coeur des débats théoriques et épistémologique plus fondamentaux qui touchaient la philosophie et les sciences humaines françaises de la deuxième moitié du XXe siècle. L'oeuvre de Gauchet est donc replacée d'emblée au sein des débats qui touchent la pensée française des années 1960-70 -débats qui avaient pour enjeux principal le statut de l'hégélano-marxisme. Au delà d'une ressaisie détaillée du devenir historique et de sa mécanique, la philosophie de l'histoire est à comprendre chez Gauchet en fonction des apports théoriques et des débats entourant l'influence de la phénoménologie, du structuralisme et de l'herméneutique au sein des sciences humaines. Comprendre ces apports théoriques s'avère nécessaire afin de ressaisir le sens originaire, ontologique et historique que prend le fait social et politique chez Gauchet. ______________________________________________________________________________ MOTS-CLÉS DE L’AUTEUR : Gauchet, Structuralisme, Phénoménologie, Herméneutique, Origine.

La nécromancie témoigne d'une croyance des Anciens au pouvoir de consulter les morts et d'obtenir des prophéties. À défaut d'une science moderne empirique et développée, tous les moyens magiques et divinatoires étaient envisageables pour influencer le cours du Destin. Elle était pratiquée dans le monde grec, et certains, tant des Anciens que des auteurs modernes, lui ont prêté une origine orientale. La Mésopotamie, l'Empire perse et l'Égypte étaient, en effet, des lieux où les arts de la magie et de la divination étaient bien développés, et ce, depuis une époque très ancienne. Il semble que la pratique de la nécromancie a pris plusieurs formes à travers les différentes périodes de la Grèce antique. À l'époque archaïque, les morts étaient consultés dans des lieux caverneux, alors qu'à l'époque classique, des spécialistes des morts connaissant des rituels émergèrent dans les cités-États en plein développement. Puis, à l'époque hellénistique, caractérisée par l'ouverture des contacts entre populations grecque et orientales, jusqu'à l'avènement du monde romain, une diversité de nouvelles techniques firent leur apparition chez les Grecs. L'utilisation de crânes, de lampes, de vaisselles, ou encore la réanimation de cadavre sont des méthodes qui semblent avoir été acquises des peuples de l'Orient au cours de cette période. Toutefois, aucune source ne permet de croire que la nécromancie grecque ait une origine orientale. Elle s'est développée dans le monde grec par des conceptions originales et circonstancielles, ne subissant des influences qu'à une époque plus tardive. ______________________________________________________________________________ MOTS-CLÉS DE L’AUTEUR : Nécromancie, Grèce, Orient, Divination, Magie

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The quality of fish products is indispensably linked to the freshness of the raw material modulated by appropriate manipulation and storage conditions, specially the storage temperature after catch. The purpose of the research presented in this thesis, which was largely conducted in the context of a research project funded by Italian Ministry of Agricultural, Food and Forestry Policies (MIPAAF), concerned the evaluation of the freshness of farmed and wild fish species, in relation to different storage conditions, under ice (0°C) or at refrigeration temperature (4°C). Several specimens of different species, bogue (Boops boops), red mullet (Mullus barbatus), sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax), during storage, under the different temperature conditions adopted, have been examined. The assessed control parameters were physical (texture, through the use of a dynamometer; visual quality using a computer vision system (CVS)), chemical (through footprint metabolomics 1H-NMR) and sensory (Quality Index Method (QIM). Microbiological determinations were also carried out on the species of hake (Merluccius merluccius). In general obtained results confirmed that the temperature of manipulation/conservation is a key factor in maintaining fish freshness. NMR spectroscopy showed to be able to quantify and evaluate the kinetics for unselected compounds during fish degradation, even a posteriori. This can be suitable for the development of new parameters related to quality and freshness. The development of physical methods, particularly the image analysis performed by computer vision system (CVS), for the evaluation of fish degradation, is very promising. Among CVS parameters, skin colour, presence and distribution of gill mucus, and eye shape modification evidenced a high sensibility for the estimation of fish quality loss, as a function of the adopted storage conditions. Particularly the eye concavity index detected on fish eye showed a high positive correlation with total QIM score. / La qualità dei prodotti ittici è indispensabilmente legata alla freschezza della materia prima modulata, dalla manipolazione appropriata dalle condizioni di conservazione, specialmente la temperatura di stoccaggio dopo cattura. Lo scopo della ricerca presentata in questa tesi, che è stata condotta in gran parte nel contesto di un progetto di ricerca finanziato dal Ministero Italiano delle Politiche Agricole, Alimentari e Forestali (MIPAAF), riguarda la valutazione della freschezza di specie ittiche d'allevamento e selvatiche in relazione alle diverse condizioni di stoccaggio (campioni conservati sotto ghiaccio (0°C) o a temperatura di refrigerazione (4°C)). Vari esemplari di specie diverse, quali boga (Boops boops), triglia di fango (Mullus barbatus), orata (Sparus aurata) e spigola (Dicentrarchus labrax)), sono stati esaminati durante lo stoccaggio nelle condizioni adottate. Come parametri di controllo sono state effettuate valutazioni di tipo fisico (texture, attraverso l'uso di un dinamometro; qualità visiva utilizzando un sistema di visione del computer (CVS)), chimico (attraverso (1H-NMR)) e sensoriale (attraverso il quality index method (QIM)). Sulla specie nasello (Merluccius merluccius) sono state effettuate anche determinazioni microbiologiche. L’applicazione di queste tecniche è stata finalizzata alla valutazione delle modificazioni qualitative del prodotto. In generale, i risultati hanno mostrato che la temperatura di manipolazione/conservazione è un fattore chiave per il mantenimento della freschezza del pesce. Spettroscopia NMR ha mostrato di essere in grado di quantificare e valutare la cinetica di composti selezionati durante la degradazione pesce, anche a posteriori. Questo può essere adatto per lo sviluppo di nuovi parametri relativi alla qualità e freschezza. Dalla ricerca è emerso come lo sviluppo di metodi fisici per la valutazione della freschezza del pesce, presenti un elevato potenziale per lo sviluppo di un indice qualitativo strumentale correlato sia con gli indici chimici che sensoriali, al fine di integrare/sostituire i metodi sensoriali attualmente utilizzati.

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Mycotoxins are heterogeneous chemical compounds characterized by a low molecular weight and synthesized by the secondary metabolism of different molds. Fumonisins are water-soluble mycotoxins produced by Fusarium species spoiling corn and derived produc ts. These mycotoxins can be a health hazard when consuming contaminated cereals, but they can reach humans also indirectly through the consumption of food products derived from animals fed with contaminated feed. Fumonisins have been associated with several animal and human diseases: they are suspected risk factors for esophageal and liver cancers, neural tube defects and cardiovascular problems. Improved methods are needed to accurately assess fumonisins concentrations in food of vegetable and animal origin, in order to prevent acute and chronic human exposure. The aim of the present work was to evaluate the versatility and the performances of mass spectrometry, coupled with liquid chromatography, in fumonisins analysis from foods and matrices of animal origin. Different methods for the identification and quantification of fumonisins and related products have been developed and validated to determine fumonisin B1 in milk, fumonisin B1, fumonisin B2 and their complete hydrolyzed products (HFB1 and HFB2) in pig liver and fumonisins B1 and B2 in complete and complementary dry dog food. The experimental procedures have been carefully studied, considering matrices features, number and type of molecules to detect. Therefore, several extraction, clean up and separation techniques were tested in order to obtain the better conditions of sample processing. The fit for purpose sample preparation, matched with high mass spectrometry sensibility and specificity, have allowed to achieve good results in any tested animal matrices. Hence, the developed methods were validated and have shown a high accuracy, sensibility and precision, fulfilling performance requirements of Decision 2002/657/EC and of European Project Standard, Measuring and Testing (SMT). In any developed method, the analytes were identified and quantified even at very low concentrations : the limits of quantification resulted lower than other similar works, performed with different detectors. These methods were applied to some commercial samples and to some samples collected for research projects in the Department of Veterinary Public Health and Animal Pathology (DVPHAP) of University of Bologna. Although the disclosed data must be considered completely preliminary and without statistical significance, they emphasize the presence of mycotoxins in animal products. The outcomes obtained from the processed samples (bovine milk, pig liver and dry dog food) suggest the efficacy of these methods also on other food matrices, confirming the versatility and the performances of mass spectrometry, coupled with liquid chromatography, in fumonisins analysis. Moreover the results underline the need to set up a large scale monitoring in order to evaluate the presence of fumonisins in food of animal origin for human consumption.

Listeria monocytogenes è un batterio patogeno responsabile di una malattia potenzialmente molto grave per l’uomo. L’infezione avviene soprattutto tramite l’ingestione di alimenti di origine animale contaminati, e può propagarsi per via transplacentare al feto. Il potenziale patogeno di L. monocytogenes è dovuto soprattutto a caratteristici fattori di virulenza con i quali alcuni ceppi sono in grado di attaccare la cellula dell’organismo ospite potendo aderire, invadere, moltiplicare e propagare alle cellule adiacenti. Il presente studio è rivolto al rilevamento tramite reazione polimerasica a catena (PCR) di alcuni fattori di virulenza di ceppi di L. monocytogenes isolati da campioni prelevati presso macelli suini, mediante l’identificazione dei geni responsabili della sintesi delle proteine di superficie che intervengono nel processo patogenetico, allo scopo di valutare la potenziale pericolosità di quelli isolati sia sulle carcasse, sia dal contenuto intestinale.

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