Italian Journal of Food Safety最新文献

Per- and polyfluoroalkyl substances (PFAS) are persistent environmental contaminants with high mobility and potential health risks. Despite growing regulatory attention, data on tissue-specific distribution in pigs remain scarce. This study aimed to assess PFAS occurrence in pig liver and muscle (longissimus dorsi, semimembranosus) to support risk-based monitoring strategies. A liquid chromatography-tandem mass spectrometry method was developed and validated for 13 PFAS, following European Union Reference Laboratory for Persistent Organic Pollutants and Regulation (EU) 2022/1428 guidelines. Liver and muscle samples from pigs reared under controlled dietary conditions were analyzed. The method showed excellent linearity, precision, and trueness; the limit of quantification (LOQ) was 0.04 µg/kg for all matrices. The perfluorooctanesulfonic acid and perfluorooctanoic acid (PFOA) were consistently detected in liver samples, whereas PFAS concentrations in the two muscle cuts remained mostly below the LOQ, with only occasional PFOA quantification in a subset of samples. None of the samples exceeded current EU maximum levels [Regulation (EU) 2023/915]. Our findings confirm a marked hepatic accumulation of PFAS and negligible contamination in muscle, showing the liver as a priority matrix for biomonitoring. Consumer exposure through pork muscle appears minimal, while offal consumption requires attention. These preliminary data contribute to defining risk-based control strategies in the pork production chain.

Sampling is a cornerstone of food safety monitoring, yet traditional frequentist approaches can yield unreliable inferences in the presence of rare or absent events, particularly when maximum likelihood estimates lie on the boundary of the parameter space and asymptotic approximations are not justified due to insufficient event counts. This study introduces the Bayesian β-binomial model as an effective framework to improve statistical inference in sampling plans, integrating prior knowledge with observed data to yield robust uncertainty estimates of contamination prevalence. The model was applied to ten years (2015-2024) of monitoring data on algal biotoxins in Chamelea gallina striped clams from classified harvesting areas in the Marche Region, Italy. Given the scarcity of historical data, three prior scenarios were tested-optimistic [β(1,10)], non-informative [β(1,1)], and pessimistic [β(5,10)]-to evaluate sensitivity to prior assumptions. Analytical determinations for five toxin groups (domoic acid, saxitoxin, azaspiracid, okadaic acid, yessotoxin) showed that all results, except one sample below the maximum legal limit, were under quantification thresholds. Bayesian posterior estimates confirmed a very low probability of biotoxin accumulation above limits, even under pessimistic assumptions. The findings demonstrate the model's capacity to generate stable, interpretable estimates and credible intervals, particularly valuable when the prevalence is not exactly zero but may be extremely small. Overall, the Bayesian β-binomial approach strengthens evidence-based decision-making in food safety surveillance, providing a transparent and adaptable tool for risk assessment and regulatory management.

Exposure of humans to toxic chemicals can lead to significant health risks. This study evaluates the physicochemical parameters in the leachates of two local yogurt containers purchased from Erbil City, Iraq, comprising white plastic (WPC) and aluminum containers (ALC). Acetic acid, distilled water, ethanol, lactic acid, sodium carbonate, and sodium chloride at varying concentrations were examined as effective simulants for assessing leaching from the two containers (1.0 cm² container/1.0 mL simulant). Leaching experiments were conducted under three different conditions, including Refrigerated/First Condition (1stC, 4±1℃ for 72 hours), Ambient/Second Condition (2ndC, 25±2℃ for 24 hours), and Elevated/Third Condition (3rdC, 60±2℃ for 2 hours). After leaching, many tests, such as the change in physical state, pH measurement, estimation of leached oxidizable materials, UV absorbing materials (UV-AMs), weight loss (WL), and heavy metals (HMs) level, were examined for the obtained leachates. The observations showed that there was a significant change on the ALC specimens' surface. Most of the analyzed HMs were found in levels below the permissible limits (1000 μg/L), except the content of Pb was found above this limit in the ALC leachates using 5% sodium carbonate. The results showed that the maximum migration level of oxidizable matters and UV-AMs were observed in the leachates of ALC (3rdC, 5% sodium carbonate) and WPC (1stC and 2ndC, lactic acid), respectively. The WL was additionally recorded at a high level in many kinds of local yogurts. Results exceeded many international guidelines and clearly confirm that the continuous use of the ALC and WPC may contribute significantly to the daily intake of toxic chemicals and can pose a significant health hazard.

Bread is an indispensable staple food and a great source of complex carbohydrates, making it a potential product for fortification. The purpose of this study was to investigate the sensory, antioxidant, and nutritional properties of bread fortified with sumac (Rhus coriaria) and cactus (Opuntia ficus-indica L.) seed powder. Different levels (4%, 6%, and 8% w/w flour replacement) of the powdered seeds were used. Fortified bread samples were compared to control (unfortified) bread and evaluated for their moisture, nutritional composition (protein, fat, fiber, ash, carbohydrates, and energy value), sensory preference, total phenolic content (TPC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl assay). The antioxidant capacity and TPC were significantly higher (p<0.05) for sumac- and cactus-fortified bread samples compared to the control. Nutritionally, fortification significantly increased fiber and fat content while decreasing carbohydrate content and energy value (p<0.05); protein content remained relatively stable. Sensory evaluation showed a preference for sumac-fortified bread, particularly at lower concentrations. Moisture content was significantly lower in fortified samples. This study demonstrates that fortification, particularly with 8% sumac, yielded favorable results concerning antioxidant activity, phenolic content, and sensory preference, alongside notable changes in nutritional composition.

Italian hard cheeses made in the Pianura Padana area, such as Grana Padano and Parmigiano Reggiano, are traditionally produced from raw milk and undergo extended ripening periods. These processes generate multiple microbiological hurdles that can inactivate pathogens. However, current European regulations do not formally recognize the impact of these hurdles as equivalent to pasteurization, limiting trade opportunities. This extensive literature review evaluated experimental studies published between 2000 and 2025 assessing pathogen reduction during Grana-type cheese production. Seven studies met the inclusion criteria and examined Escherichia coli, O157:H7 Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Mycobacterium bovis, M. avium subsp. paratuberculosis (MAP), and avian influenza viruses (H1N1, H5N1). Across trials, high inoculum levels declined by >4 log10 within 24-48 hours, primarily during curd cooking and acidification. MAP and M. bovis were eliminated during ripening, within 90 days, while both influenza viruses were inactivated within 30 days. Calculated F-values were used as comparative indicators of equivalence, allowing the overall reduction achieved through the production process to be compared with the standard pasteurization benchmark (72°C for 15 seconds). F-values exceeded this high-temperature short-time reference, confirming the substantial lethality of the process. Overall, evidence indicates that traditional Grana-type cheese production ensures microbiological safety at least comparable to pasteurization through the synergistic action of multiple hurdles. While European regulations currently treat ripening as an additional measure rather than an equivalent to pasteurization, our findings support reconsideration of this approach and provide a scientific basis for future regulatory evaluation.

Mycotoxins are secondary metabolites produced by fungi, mainly from the Aspergillus, Penicillium and Fusarium genera, under specific temperature and humidity conditions. They can enter the food chain through contaminated plant-based foods (e.g., cereals, legumes, dried fruits, herbs) and animal-derived products (e.g., meat, dairy, eggs, honey) due to contaminated feed. This study analyzes the current European Union regulatory framework for mycotoxins, focusing on Regulation (EU) No. 915/2023 and subsequent amendments [Regulations (EU) No. 1022/2024, 1038/2024, 1756/2024, 1808/2024, 89/2025, and 691/2025] that define maximum levels and sampling procedures. Regulated mycotoxins include aflatoxins (B1, total B1+B2+G1+G2, M1), ochratoxin A, patulin, deoxynivalenol, zearalenone, fumonisins, T-2 and HT-2 toxins, citrinin, and Claviceps spp. alkaloids. The study highlights key updates in legislation, their impact on monitoring and compliance, and the need for ongoing research in the context of climate change to safeguard food safety and protect vulnerable populations.

This study aims to evaluate the quality and presence of antibiotic residues in raw cow's milk marketed through informal channels in the provinces of Santo Domingo de los Tsáchilas and Manabí, Ecuador. A total of 406 samples were collected between April 2023 and August 2024. Only 12.32% (50/406) met the requirements established by the Ecuadorian Technical Standard INEN 9, while 87.68% (356/406) failed to comply with at least one quality parameter. The most frequent non-conformities were observed when analyzing pH (72.41%), titratable acidity (68.72%), and protein stability (55.67%), likely reflecting deficient hygienic practices during production and handling. Furthermore, 6.40% (26/406) of the samples tested positive for antibiotic residues. These findings underscore significant shortcomings in milk quality within informal markets and underscore the potential public health risks associated with consuming improperly handled raw milk in these Ecuadorian provinces.

Food insecurity remains a global challenge, with developing countries enduring more impact. To curb this challenge, school feeding programs (SFP) have played a critical role. Nutrient-rich foods provided through school feeding initiatives must meet strict safety standards to avoid foodborne illnesses. Milk is among the most nutritious foods that are very affordable across the globe; however, it is easily and highly susceptible to contamination. Food safety remains a crucial component of public health, especially in programs targeting vulnerable populations such as school children. Against this background, the present study aimed to investigate the microbial content of milk served to children through the SFP in selected primary schools in Maseru and to assess the knowledge, attitudes, and self-reported behavioral practices of food handlers in relation to milk safety. Pasteurized milk was obtained from a common source by 16 primary schools participating in the SFP. Structured questionnaires were administered to food handlers to gather data on knowledge, attitude, and self-reported behavior. Milk samples were examined for microbial quality using selective microbiological agars. On average, 13% of the food handlers expressed a lack of knowledge of the diseases that are transmitted through contaminated milk, while 44% perceived that clean water could be identified with the naked eye. Less than 50% of the food handlers understood that cold milk implied safe milk, even without refrigeration. Coliforms (2×100 and 2.33×102 CFU mL⁻¹) and yeast and molds (1.43×102 to 9.3×103 CFU mL⁻¹) occurred above threshold limits in all the samples. Escherichia coli counts ranged from 2×100 to 2.3×101 CFU mL⁻¹, which is a call for concern. The total bacterial counts indicate the presence/growth of microorganisms in all the milk samples, thus suggesting contamination. The knowledge, attitude, and self-reported behavior of the food handlers reported in the study could guide the food safety routine program.

This study aims to investigate and identify the presence of Aflatoxins B and G, as well as Ochratoxin A, in pistachio and hazelnut ice cream samples produced at the artisanal level in the province of Messina, Italy. This research is motivated by concerns regarding the sourcing of raw materials and ingredients, such as pure nut paste, used in artisanal ice cream production. It is hypothesized that these ingredients may contain higher levels of contaminants compared to those used at the industrial production level, where the control over raw materials is generally more stringent. Considering that approximately 10% pure paste is used in the preparation of artisanal ice cream, the concentrations of pure pistachio and hazelnut pastes were calculated by adjusting the results obtained from the analysis of the ice cream for a dilution factor of 1:10. According to Regulation (EU) No. 2023/915, 36% of both pistachio and hazelnut pure paste were found potentially to be non-compliant with aflatoxins and Ochratoxin A. The results substantiate the hypothesis regarding the critical importance of sourcing pure nuts at the artisanal level. They underscore the necessity of supplier validation within this production segment, indicating that ice cream can also pose a risk of consumer exposure to aflatoxins and ochratoxin A.

This study aims to develop a machine learning model capable of predicting the type of non-compliance (NC) most likely to be detected by competent authorities during official control of food establishments based on their structural, product, and management characteristics. A Bayesian Network (BN) model was developed using data from 145 NCs detected by the Local Health Authority of Messina during 588 official controls performed on 101 approved food establishments between 2018 and 2021. The NCs were classified into 10 distinct categories based on the requirement not met: i) structural and equipment conditions; ii) water supply; iii) fight against pests; iv) hygiene of staff and processing; v) cleaning and sanitizing conditions; vi) raw materials, semi-finished and finished products; vii) labeling; viii) traceability; ix) Hazard Analysis and Critical Control Points (HACCP); and x) microbiological criteria according to Regulation (EC) 2005/2073. The model was constructed by associating the number and type of NC with the criteria and corresponding evaluations established by the Veterinary Services for each food establishment risk categorization according to Annex 2 of the Intesa Stato-Regioni CSR 212/2016. In detail, 8 different criteria were considered: i) date of construction or renovation; ii) general maintenance conditions; iii) marketing area; iv) food category; v) product intended use; vi) professionalism of management; vii) hygienic-sanitary training of employees; and viii) HACCP self-control plan. The BN model was implemented using the Hugin Lite software, considering the NC type as the parent node and the 8 different criteria as the child nodes. The implemented model allowed the prediction of the most probable type of NCs by inputting the evaluations of each risk categorization criterion for a given food establishment into the child nodes. A total of 25 NCs detected in 10 food establishments during 2024 were used to validate the model. The validation cases were not included in the learning dataset. The model correctly predicted the occurrence of 19 NCs (76%), while 6 NCs (24%) were not predicted, and 3 NCs (12%) were rightly predicted as the most probable ones. Although further efforts are needed to implement the model with a greater number of data, this study highlights the potential of a BN-based approach as a valuable tool for competent authorities in organizing and performing official controls from a new technological and sustainable perspective.