Annafrancesca Corradini, E. Demartini, Roberto Viganò, M. E. Marescotti, A. Gaviglio
According to the latest scientific evidence, consumers appreciate hunted wild game meat (HWGM), but its consumption may expose them to some risks. Hunters produce HWGM, even if they may find it hard to identify themselves as food producers since in Western countries, hunting is practiced mostly as a leisure activity. Thus, hunters may underestimate the risk associated with HWGM handling, failing to preserve its safety during the production process. To test this hypothesis, our study aims to explore the presence of optimistic biases (OB) in a sample of Italian hunters. A sample of 408 hunters was asked to indicate their own risk and the perceived risk of their peers causing a foodborne disease to the final consumer, as well as the practices implemented during the phases of HWGM handling and preparation. Moreover, information about HWGM destinations, hunters' knowledge of basic principles of food safety, and risk perceptions of HWGM preparation were collected. Our results show that hunters generally tend to perceive themselves as "better than their peers" in performing actions to preserve HWGM safety, especially if the peers are unfamiliar to the respondent. Furthermore, OB correlates knowledge of basic principles of food safety with risk perceptions of HWGM preparation-related practices. Finally, hunters perceived themselves as "nature lovers" and "hunting enthusiasts" and did not recognize their role as food producers. Therefore, our findings emphasize the importance of improving hunters’ training to preserve public health, addressing the need for more targeted strategies able to enhance hunters’ awareness of their role as food producers.
{"title":"“I’m better than you”: assessing the presence of optimistic bias among Italian hunters","authors":"Annafrancesca Corradini, E. Demartini, Roberto Viganò, M. E. Marescotti, A. Gaviglio","doi":"10.4081/ijfs.2024.11523","DOIUrl":"https://doi.org/10.4081/ijfs.2024.11523","url":null,"abstract":"According to the latest scientific evidence, consumers appreciate hunted wild game meat (HWGM), but its consumption may expose them to some risks. Hunters produce HWGM, even if they may find it hard to identify themselves as food producers since in Western countries, hunting is practiced mostly as a leisure activity. Thus, hunters may underestimate the risk associated with HWGM handling, failing to preserve its safety during the production process. To test this hypothesis, our study aims to explore the presence of optimistic biases (OB) in a sample of Italian hunters. A sample of 408 hunters was asked to indicate their own risk and the perceived risk of their peers causing a foodborne disease to the final consumer, as well as the practices implemented during the phases of HWGM handling and preparation. Moreover, information about HWGM destinations, hunters' knowledge of basic principles of food safety, and risk perceptions of HWGM preparation were collected. Our results show that hunters generally tend to perceive themselves as \"better than their peers\" in performing actions to preserve HWGM safety, especially if the peers are unfamiliar to the respondent. Furthermore, OB correlates knowledge of basic principles of food safety with risk perceptions of HWGM preparation-related practices. Finally, hunters perceived themselves as \"nature lovers\" and \"hunting enthusiasts\" and did not recognize their role as food producers. Therefore, our findings emphasize the importance of improving hunters’ training to preserve public health, addressing the need for more targeted strategies able to enhance hunters’ awareness of their role as food producers.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141828219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Emanuele D'Anza, Maria Grazia Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone
Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicate the degree of the ecosystem's well-being through the study of heavy metals. Histamine represents one of the major hygienic and health concerns in fish products belonging to the Engraulidae family and those derived from them through enzymatic maturation. The current study aimed to: i) investigate the levels of heavy metals in anchovies; and ii) assess histamine content in two distinct production processes: the first following the Protected Designation of Origin (PDO) protocol, which involves anchovy’s evisceration; and the second employing an experimental protocol using whole anchovies. The determined parameters were: i) heavy metals cadmium (Cd) and lead (Pb) using an atomic absorption spectrophotometer and mercury (Hg) using a direct mercury analyzer on the raw material (T0), coarse salt, and processed anchovies at T1; ii) polycyclic aromatic hydrocarbons (PAHs) using a high-performance liquid chromatography (HPLC) coupled to fluorescence detection at T1; and iii) histamine using an ultra HPLC-diode-array detection analysis at all stages throughout the process (T0 to T8). The results of the heavy metals analyzed show values below the permitted limits for Cd (0.013±0.006 mg/kg), Pb (not detected), and Hg (0.072±0.003 and 0.043±0.026 mg/kg). The PAHs were not detected. All histamine concentrations determined were below the maximum limit set by the European legislation for fish sauces. The highest values were found in the anchovies gutted at T2 (0.86±0.08), in the respective colatura (51.00±1.70) of the PDO procedure, and in the experimental procedure at T8 (7.00±0.60). No significant differences were found between the colatura obtained by both production processes. The study highlighted the importance of raw material selection and monitoring of the process for producing a product like Colatura di Alici di Cetara.
Colatura di alici di Cetara 是一种鱼酱，由意大利萨勒诺省（坎帕尼亚）生产的凤尾鱼（Engraulis encrasicolus L.）在盐中发酵调味而成。通过对重金属的研究，生产中使用的凤尾鱼可以说明生态系统的健康程度。组胺是鳗鲡科鱼类产品及其酶熟化产品中主要的卫生和健康问题之一。目前的研究旨在：i) 调查鳀鱼中的重金属含量；ii) 评估两种不同生产工艺中的组胺含量：第一种是按照原产地名称保护（PDO）协议，将鳀鱼去内脏；第二种是采用实验协议，使用整条鳀鱼。确定的参数有i) 使用原子吸收分光光度计对原料（T0）、粗盐和加工鳀鱼（T1）进行重金属镉（Cd）和铅（Pb）分析，以及使用直接汞分析仪对汞（Hg）进行分析；ii) 使用高效液相色谱法（HPLC）和荧光检测法对加工鳀鱼（T1）进行多环芳烃（PAHs）分析；iii) 使用超高效液相色谱-二极管阵列检测法对整个加工过程（T0 至 T8）的所有阶段进行组胺分析。重金属分析结果显示，镉（0.013±0.006 毫克/千克）、铅（未检测到）和汞（0.072±0.003 和 0.043±0.026 毫克/千克）的值低于允许限值。未检测到多环芳烃。所有检测到的组胺浓度均低于欧洲法律规定的鱼调味汁最高限值。最高值出现在 T2（0.86±0.08）、PDO 程序的相应肠衣（51.00±1.70）和 T8 实验程序（7.00±0.60）的去内脏凤尾鱼中。两种生产工艺获得的初乳没有明显差异。这项研究强调了原材料选择和生产过程监控对生产 Colatura di Alici di Cetara 这种产品的重要性。
{"title":"Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara","authors":"Emanuele D'Anza, Maria Grazia Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone","doi":"10.4081/ijfs.2024.12357","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12357","url":null,"abstract":"Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicate the degree of the ecosystem's well-being through the study of heavy metals. Histamine represents one of the major hygienic and health concerns in fish products belonging to the Engraulidae family and those derived from them through enzymatic maturation. The current study aimed to: i) investigate the levels of heavy metals in anchovies; and ii) assess histamine content in two distinct production processes: the first following the Protected Designation of Origin (PDO) protocol, which involves anchovy’s evisceration; and the second employing an experimental protocol using whole anchovies. The determined parameters were: i) heavy metals cadmium (Cd) and lead (Pb) using an atomic absorption spectrophotometer and mercury (Hg) using a direct mercury analyzer on the raw material (T0), coarse salt, and processed anchovies at T1; ii) polycyclic aromatic hydrocarbons (PAHs) using a high-performance liquid chromatography (HPLC) coupled to fluorescence detection at T1; and iii) histamine using an ultra HPLC-diode-array detection analysis at all stages throughout the process (T0 to T8). The results of the heavy metals analyzed show values below the permitted limits for Cd (0.013±0.006 mg/kg), Pb (not detected), and Hg (0.072±0.003 and 0.043±0.026 mg/kg). The PAHs were not detected. All histamine concentrations determined were below the maximum limit set by the European legislation for fish sauces. The highest values were found in the anchovies gutted at T2 (0.86±0.08), in the respective colatura (51.00±1.70) of the PDO procedure, and in the experimental procedure at T8 (7.00±0.60). No significant differences were found between the colatura obtained by both production processes. The study highlighted the importance of raw material selection and monitoring of the process for producing a product like Colatura di Alici di Cetara.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141665114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Lugli, Marta Cecchini, Domenico Maione, Filomena Marseglia, T. Filippini, Marco Vinceti, Elena Righi, L. Palandri, Daniela De Vita
Foodborne diseases can be prevented by implementing a food safety system that manages food chain risks from producer to end-user, from a One Health perspective. In 2017, the European Parliament and the European Council adopted Regulation No. 625 on official food controls and other official activities performed to ensure the application of food and feed laws and rules on animal health and welfare, plant health, and plant protection products. Italy issued a national law, Legislative Decree No. 27/2021, to adapt and adhere to European standards. We aim to describe the adoption and implementation of the new Legislative Decree by an Italian Food Hygiene and Nutrition Service, specifically focusing on the amendments introduced by Articles 7 and 8, namely the establishment of the second expert opinion and dispute procedures, and their integration with the promulgation of Article 70 of Legislative Decree No. 150/2022. These modifications aim to reduce the number of minor offenses that proceed to trial.
{"title":"Italian adaptation to Regulation (EU) 2017/625 on food official controls: a case study","authors":"C. Lugli, Marta Cecchini, Domenico Maione, Filomena Marseglia, T. Filippini, Marco Vinceti, Elena Righi, L. Palandri, Daniela De Vita","doi":"10.4081/ijfs.2024.12543","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12543","url":null,"abstract":"Foodborne diseases can be prevented by implementing a food safety system that manages food chain risks from producer to end-user, from a One Health perspective. In 2017, the European Parliament and the European Council adopted Regulation No. 625 on official food controls and other official activities performed to ensure the application of food and feed laws and rules on animal health and welfare, plant health, and plant protection products. Italy issued a national law, Legislative Decree No. 27/2021, to adapt and adhere to European standards. We aim to describe the adoption and implementation of the new Legislative Decree by an Italian Food Hygiene and Nutrition Service, specifically focusing on the amendments introduced by Articles 7 and 8, namely the establishment of the second expert opinion and dispute procedures, and their integration with the promulgation of Article 70 of Legislative Decree No. 150/2022. These modifications aim to reduce the number of minor offenses that proceed to trial.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141685567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elisa D’Aguì, Stella Lovisolo, Tiziana Civera, F. Panebianco
Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.
{"title":"The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice","authors":"Elisa D’Aguì, Stella Lovisolo, Tiziana Civera, F. Panebianco","doi":"10.4081/ijfs.2024.12296","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12296","url":null,"abstract":"Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141708998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Almashhadany, Sarhang Hayyas Mohammed, Shaymaa Farooq Mala, Mohammed Naji Ahmed Odhah, Asaad Abdel Jalil Ahmood
Bacterial pathogenic strains are as adaptable as Salmonella strains and cause diverse intestinal and extraintestinal diseases in humans and other mammals worldwide. Red meat and its products are important hosts for many zoonotic diseases. This work was designed to investigate the frequency, serotypes, and antimicrobial resistance profile of isolated Salmonella spp. in red meat (cattle, sheep, and goats) sold in Dhamar Governorate, Yemen. A total of 250 red meat samples were collected from the retail seller market between July and December 2022. All samples were transported immediately to the laboratory, subcultured on selective enrichment agar, and identified by serotyping and antimicrobial susceptibility tests via disk diffusion methods. The results indicated 26 positive samples of Salmonella out of the 250 samples (10.4%). Notably, isolates belong to ten various serotypes: S. Typhimurium 19.2%, S. Anatum 15.4%, S. Newport 11.5%, S. Enteritidis 11.5%, S. Muenchen 11.5%, S. Infantis 7.7%, S. Montevideo 7.7%, S. Dublin 7.7%, S. Senftenberg 3.9%, and S. Arizona 3.9%. The antibiotic resistance profile revealed that 57.5%, 53.9%, and 53.9% of isolates are resistant to erythromycin, tetracycline, and norfloxacin, respectively. This resistance among Salmonella spp. suggests a significant threat to health, which will in turn require an active safety measure and response. On the other hand, the seasonal variations “August and July” were found to be associated with an increased frequency of Salmonella isolation.
{"title":"Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets","authors":"D. Almashhadany, Sarhang Hayyas Mohammed, Shaymaa Farooq Mala, Mohammed Naji Ahmed Odhah, Asaad Abdel Jalil Ahmood","doi":"10.4081/ijfs.2024.12521","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12521","url":null,"abstract":"Bacterial pathogenic strains are as adaptable as Salmonella strains and cause diverse intestinal and extraintestinal diseases in humans and other mammals worldwide. Red meat and its products are important hosts for many zoonotic diseases. This work was designed to investigate the frequency, serotypes, and antimicrobial resistance profile of isolated Salmonella spp. in red meat (cattle, sheep, and goats) sold in Dhamar Governorate, Yemen. A total of 250 red meat samples were collected from the retail seller market between July and December 2022. All samples were transported immediately to the laboratory, subcultured on selective enrichment agar, and identified by serotyping and antimicrobial susceptibility tests via disk diffusion methods. The results indicated 26 positive samples of Salmonella out of the 250 samples (10.4%). Notably, isolates belong to ten various serotypes: S. Typhimurium 19.2%, S. Anatum 15.4%, S. Newport 11.5%, S. Enteritidis 11.5%, S. Muenchen 11.5%, S. Infantis 7.7%, S. Montevideo 7.7%, S. Dublin 7.7%, S. Senftenberg 3.9%, and S. Arizona 3.9%. The antibiotic resistance profile revealed that 57.5%, 53.9%, and 53.9% of isolates are resistant to erythromycin, tetracycline, and norfloxacin, respectively. This resistance among Salmonella spp. suggests a significant threat to health, which will in turn require an active safety measure and response. On the other hand, the seasonal variations “August and July” were found to be associated with an increased frequency of Salmonella isolation.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141268547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Loredana Di Giacomo, Maira Napoleoni, A. Angellotti, Ezio Ferretti, Valentina Gentili, Marta Grifi, Francesco Livini, Monika Tardella, Vanessa Travanti, Simonetta Ruggeri
Foodborne diseases represent a significant public health issue, regarding both collective health and the economy, with implications for healthcare costs and agribusiness. This paper shows the description and results of the investigation of a Salmonella enterica subsp. enterica foodborne outbreak that occurred in the Marche Region (Italy) in 2022, linked to the consumption of a roasted pork product (porchetta). As part of the outbreak investigations discussed in this article, molecular analysis to evaluate the genomic correlation between clinical, food, and environmental origin strains was carried out. All Salmonella strains of different origins were serotyped as monophasic variants of Salmonella Typhimurium with an antibiotic-resistance pattern and an allelic profile such as to define the "cluster strain" allowing the correlation between clinical and food/environmental strains, definitively confirmed by whole genome sequencing analysis. Following the laboratory evidence, corrective measures at the porchetta processing plant and at the retail stores involved were carried out by the Local Animal Based Food Hygiene Service. The results of this study show that effective intervention is only possible if efficient data exchange, standardized procedures, and staff training are guaranteed. The latter aspect also concerns the food business operator, who must take appropriate measures to minimize the risk.
{"title":"Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority","authors":"Loredana Di Giacomo, Maira Napoleoni, A. Angellotti, Ezio Ferretti, Valentina Gentili, Marta Grifi, Francesco Livini, Monika Tardella, Vanessa Travanti, Simonetta Ruggeri","doi":"10.4081/ijfs.2024.12522","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12522","url":null,"abstract":"Foodborne diseases represent a significant public health issue, regarding both collective health and the economy, with implications for healthcare costs and agribusiness. This paper shows the description and results of the investigation of a Salmonella enterica subsp. enterica foodborne outbreak that occurred in the Marche Region (Italy) in 2022, linked to the consumption of a roasted pork product (porchetta). As part of the outbreak investigations discussed in this article, molecular analysis to evaluate the genomic correlation between clinical, food, and environmental origin strains was carried out. All Salmonella strains of different origins were serotyped as monophasic variants of Salmonella Typhimurium with an antibiotic-resistance pattern and an allelic profile such as to define the \"cluster strain\" allowing the correlation between clinical and food/environmental strains, definitively confirmed by whole genome sequencing analysis. Following the laboratory evidence, corrective measures at the porchetta processing plant and at the retail stores involved were carried out by the Local Animal Based Food Hygiene Service. The results of this study show that effective intervention is only possible if efficient data exchange, standardized procedures, and staff training are guaranteed. The latter aspect also concerns the food business operator, who must take appropriate measures to minimize the risk.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141271512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Camilo E. Guarín-Patarroyo, Diego A. Restrepo Ochoa, Fabio A. Gomez-Sierra
The consumption of raw milk in Colombia continues despite the regulations issued to standardize or prohibit it. In the municipality where this study was carried out, more than 90% of the population chooses to consume this product, being at potential risk of acquiring diseases. The objective of this study was to understand the beliefs surrounding the production and consumption of raw milk and its relationship with health. It was carried out in 2020. Ethnography was used as a method of data collection and analysis. It was found that this phenomenon is related to the economy, identity, and ecology and is a central axis and articulator of various socio-cultural activities. It is guided by traditional production practices that do not fully respect biosafety and hygiene. Furthermore, the consumption of raw milk is socially approved and is the result of a social construction that arose independently of the physicochemical and microbiological properties of raw milk. Furthermore, local and national government regulators are not interested in this productive sector or in the consequences that their practices may have on the health of consumers. Thus, the responsibility for the consumption of raw milk and the possible acquisition of diseases passes from the food industry to the consumer. It is up to each consumer to make raw milk a safe food.
{"title":"Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia","authors":"Camilo E. Guarín-Patarroyo, Diego A. Restrepo Ochoa, Fabio A. Gomez-Sierra","doi":"10.4081/ijfs.2024.11280","DOIUrl":"https://doi.org/10.4081/ijfs.2024.11280","url":null,"abstract":"The consumption of raw milk in Colombia continues despite the regulations issued to standardize or prohibit it. In the municipality where this study was carried out, more than 90% of the population chooses to consume this product, being at potential risk of acquiring diseases. The objective of this study was to understand the beliefs surrounding the production and consumption of raw milk and its relationship with health. It was carried out in 2020. Ethnography was used as a method of data collection and analysis. It was found that this phenomenon is related to the economy, identity, and ecology and is a central axis and articulator of various socio-cultural activities. It is guided by traditional production practices that do not fully respect biosafety and hygiene. Furthermore, the consumption of raw milk is socially approved and is the result of a social construction that arose independently of the physicochemical and microbiological properties of raw milk. Furthermore, local and national government regulators are not interested in this productive sector or in the consequences that their practices may have on the health of consumers. Thus, the responsibility for the consumption of raw milk and the possible acquisition of diseases passes from the food industry to the consumer. It is up to each consumer to make raw milk a safe food.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141107041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Carlotta Lauteri, L. Pennisi, Daniele Di Clerico, Viola Pennisi, Alberto Vergara
Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonication using low-frequency focused ultrasound determines bacterial inactivation through the phenomenon of "cavitation", guaranteeing high-quality standards of safety, nutrition, and freshness of the products. The present work aims to evaluate the effectiveness of inactivation of Salmonella typhimurium in culture broth by low-frequency focused thermosonication with two different operational parameters: sublethal temperature (40°C, 50°C) and treatment time (5, 10, and 15 minutes). Treatment determined a bacterial load reduction compared to the negative control (untreated inoculum), which was statistically significant at the T-test (p<0.05). Average decreases of 1.5 log and 3.5 CFU/mL were observed, respectively, after treatment and after 24 hours of storage at +4°C. Treatment at 50°C for 15 minutes was the most effective (average value: 3.06 log CFU/mL; minimum value: 2.13 log CFU/mL; maximum value: 4.59 log CFU/mL). However, strains have shown markable variability: one of them even showed an increase in the microbial load 24 hours after treatment at 40°C for 5 minutes (-0.20 log CFU/mL); however, the same treatment showed a reduction of bacterial charge in all the other strains (average value: 1.05 log CFU/mL; minimum value: -0.20 log CFU/mL; maximum value: 2.28 log CFU/mL). The study poses numerous perspectives on the use of low-frequency focused thermosonication treatment in the food industry as a sustainable and safe alternative to classic thermal treatments.
{"title":"Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study","authors":"Carlotta Lauteri, L. Pennisi, Daniele Di Clerico, Viola Pennisi, Alberto Vergara","doi":"10.4081/ijfs.2024.12217","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12217","url":null,"abstract":"Customer requests are addressed to safe products that best express their characteristics of \"naturalness\" and \"freshness\" for the entire shelf life; therefore, scientific research has been exploring the use of \"non-thermal technologies\". Thermosonication using low-frequency focused ultrasound determines bacterial inactivation through the phenomenon of \"cavitation\", guaranteeing high-quality standards of safety, nutrition, and freshness of the products. The present work aims to evaluate the effectiveness of inactivation of Salmonella typhimurium in culture broth by low-frequency focused thermosonication with two different operational parameters: sublethal temperature (40°C, 50°C) and treatment time (5, 10, and 15 minutes). Treatment determined a bacterial load reduction compared to the negative control (untreated inoculum), which was statistically significant at the T-test (p<0.05). Average decreases of 1.5 log and 3.5 CFU/mL were observed, respectively, after treatment and after 24 hours of storage at +4°C. Treatment at 50°C for 15 minutes was the most effective (average value: 3.06 log CFU/mL; minimum value: 2.13 log CFU/mL; maximum value: 4.59 log CFU/mL). However, strains have shown markable variability: one of them even showed an increase in the microbial load 24 hours after treatment at 40°C for 5 minutes (-0.20 log CFU/mL); however, the same treatment showed a reduction of bacterial charge in all the other strains (average value: 1.05 log CFU/mL; minimum value: -0.20 log CFU/mL; maximum value: 2.28 log CFU/mL). The study poses numerous perspectives on the use of low-frequency focused thermosonication treatment in the food industry as a sustainable and safe alternative to classic thermal treatments.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141110510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. R. Palupi, R. D. Budiningsari, Fikri Aulia Khoirunnisa, Alifah Sharfina Hanifi
Food poisoning is a major concern in catering services in Indonesia, with multiple outbreaks being reported in factories and offices. This study aimed to assess the level of food safety knowledge, personal hygiene practices, and microbiological quality of chicken and egg dishes at three catering companies in the Yogyakarta Special Region of Indonesia, which provide mass catering for workers. From March to July 2019, a cross-sectional study was conducted using validated questionnaires, observation checklists, and microbiological tests to measure the parameters of Escherichia coli and Staphylococcus aureus. Pearson and Rank-Spearman correlation tests, as well as independent sample t-tests, were used for statistical analysis. The study revealed that 75% of the subjects had limited knowledge of food safety, with only 5% having a good understanding. Furthermore, 95% of the subjects had not received any food safety training, resulting in poor hygiene practices among the food handlers. Although there was no significant correlation between food safety knowledge and hygiene practices (p>0.05), certain practices, such as appearance and hand washing, were significantly correlated with age. Employment duration was negatively correlated with food safety knowledge (p=0.027; r=-0.494). While chicken samples were free from E. coli and S. aureus, one egg sample was found to be contaminated with E. coli. The research emphasizes the significance of providing frequent food safety training to food handlers, ideally every year. Additionally, it recommends conducting larger sample studies and collaborating with government agencies for future research.
{"title":"Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering","authors":"I. R. Palupi, R. D. Budiningsari, Fikri Aulia Khoirunnisa, Alifah Sharfina Hanifi","doi":"10.4081/ijfs.2024.12554","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12554","url":null,"abstract":"Food poisoning is a major concern in catering services in Indonesia, with multiple outbreaks being reported in factories and offices. This study aimed to assess the level of food safety knowledge, personal hygiene practices, and microbiological quality of chicken and egg dishes at three catering companies in the Yogyakarta Special Region of Indonesia, which provide mass catering for workers. From March to July 2019, a cross-sectional study was conducted using validated questionnaires, observation checklists, and microbiological tests to measure the parameters of Escherichia coli and Staphylococcus aureus. Pearson and Rank-Spearman correlation tests, as well as independent sample t-tests, were used for statistical analysis. The study revealed that 75% of the subjects had limited knowledge of food safety, with only 5% having a good understanding. Furthermore, 95% of the subjects had not received any food safety training, resulting in poor hygiene practices among the food handlers. Although there was no significant correlation between food safety knowledge and hygiene practices (p>0.05), certain practices, such as appearance and hand washing, were significantly correlated with age. Employment duration was negatively correlated with food safety knowledge (p=0.027; r=-0.494). While chicken samples were free from E. coli and S. aureus, one egg sample was found to be contaminated with E. coli. The research emphasizes the significance of providing frequent food safety training to food handlers, ideally every year. Additionally, it recommends conducting larger sample studies and collaborating with government agencies for future research.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141117581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Roila, Valentina Stefanetti, Francesca Carboni, C. Altissimi, D. Ranucci, A. Valiani, R. Branciari
Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.
{"title":"Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations","authors":"R. Roila, Valentina Stefanetti, Francesca Carboni, C. Altissimi, D. Ranucci, A. Valiani, R. Branciari","doi":"10.4081/ijfs.2024.12447","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12447","url":null,"abstract":"Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141118653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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