Italian Journal of Food Safety最新文献

The correct indication of the commercial life of some products, although specifically regulated by Regulation (EU) 1169/2011, could be difficult to apply for the Food Business Operator. The consequence is to attribute a "date of minimum durability" (DMD) to some foods, which, being perishable from a microbiological point of view, should carry a "use by" date, as they could represent a potential risk for the consumer. This study aims to evaluate the correct use of the "best before" date instead of the "use by" date in different ready-to-eat foods (RTE), for which it is conceivable that they perish after that date. The analysis was carried out on 43 RTE products, divided into 26 dairy and 17 meat products (4 raw cured and 13 cooked), which had the term "best before" and were characterized by medium perishability, purchasing two sampling units of the same lot to carry out microbiological, chemical-physical, and sensory analyses. The first sampling unit was analyzed at the expiry of the DMD, and the second one 7 days later by storing the sample at 7°C (DMD +7), simulating a condition of thermal abuse at the domestic storage level. The results of the microbiological analysis showed that 13 cooked meat products at DMD 3 (ID 3 - roast turkey; ID 6 - Lyoner; ID 9 - cooked shoulder) and 4 (ID 3 - roast turkey; ID 6 - Lyoner; ID 9 - cooked shoulder; ID 12 - mortadella) at the DMD and DMD +7, respectively, presented "unsatisfactory" microbial loads, such as to be considered "in a state of alteration" according to the Ce.I.R.S.A guideline. Regarding 26 dairy products, at DMD only one sample (ID 20 - sweet gorgonzola) was to be considered "in a state of alteration", while at DMD +7 the samples were 2 (ID 20 - sweet gorgonzola; ID 24 - Brie cheese). Microbiological results were confirmed by the sensory analysis. The state of alteration found in the products examined means that they fully fall within the definition of unsafe food as reported in Regulation (EC) 178/2002, which therefore requires that they be marketed with the "use by" date.

Fish curing is a preservation method that has evolved into a culinary practice, combining traditional techniques with modern food science. Its main aims are to reduce water activity to extend shelf life, inhibit foodborne pathogens, and enhance the flavor and texture of the products. Recently, controlled maturing techniques in dedicated cabinets, previously associated exclusively with meat, have begun to attract interest among chefs, restaurants, and food companies also in the field of preservation and flavor enhancement of fish. These methods involve exposing fish to controlled temperature, humidity, and airflow in dedicated cabinets for periods ranging from days to weeks, depending on species and desired outcomes. Despite the ongoing global spread of these methods, there is still a lack of specific guidelines for food business operators (FBOs) and regulatory references. This review offers a comprehensive assessment of the literature on fish maturation in dedicated cabinets, exploring food safety principles and identifying tools to support the economic and commercial potential of these technologies. A key distinction for FBOs and consumers is between dry-curing and dry-aging. Both encompass maturation in controlled environments, but dry-curing includes salting and the addition of spices and additives, resulting in ready-to-eat products. In contrast, for dry-aging, fish is simply degutted, scaled, and directly hung within cabinets. Although the literature remains limited, it is evident that monitoring of critical parameters (temperature, humidity, airflow) is essential to minimize spoilage, microbiological risk, and biogenic amine formation. FBOs must apply general good manufacturing practices (GMPs) and good hygiene practices (GHPs) for fish processing and some GMPs and GHPs specific to each dry-aging and dry-curing process, which must be individually validated. Further research is needed to optimize and validate processes for various species and to better understand biochemical and microbial changes. Moreover, specific guidelines for the food industry/operators to properly carry out these processes and ensure that the resulting products are safe for consumers should be drafted.

Yersinia enterocolitica is a well-known foodborne pathogen that is widely distributed among domestic and wild animals. This study aimed to determine the prevalence of Y. enterocolitica in raw chicken meat and to characterize the isolates in terms of bio/serotypes, virulence factors, antimicrobial sensitivity, and genetic diversity. In 2021-2023, a total of 622 raw chicken meat samples were collected, from which Y. enterocolitica strains were isolated and confirmed by 16S rRNA detection. Biotype and serotype were identified using biochemical assays and agglutination methods, respectively. Six virulence-associated genes were examined using polymerase chain reaction (PCR). Antimicrobial susceptibility was assessed via the disk diffusion, and molecular typing was conducted by PCR ribotyping. The overall prevalence of Y. enterocolitica was 9.3%. A significant relationship was found between seasonal variation and prevalence (p=0.0001). Bio/serotypes 1A/O:8, 1A/O:5, 1A/O:NI, 1B/O:8, and 1B/O:NI were identified, with most isolates belonging to 1A/O:NI and 1A/O:8. A significant relationship was also observed between seasons and biotype distribution (p=0.031). In biotype 1B, the most frequent virulence genes were ystA, myfA, virF, ail, and inv, whereas biotype 1A predominantly harbored ystB and inv. All isolates were susceptible to 14 antibiotics. Ceftazidime and ampicillin resistance, however, was 100%. Notably, there were also notable levels of resistance to trimethoprim-sulfamethoxazole and nitrofurantoin. Pathogenic strains (IRT1 and IRT2) were grouped independently from non-pathogenic strains (IRT3) using PCR ribotyping. The detection of highly pathogenic Y. enterocolitica (1B/O:8) in Iran may pose a serious public health concern.

In order to investigate the presence of aflatoxins (AFs), a total of 120 samples of paddy rice cultivated by the 'irrigation' and 'rainfed' systems in the main rice-growing regions of Colombia were taken during 2017 and 2018. The Association of Official Analytical Chemists accredited standard method, based on high-performance liquid chromatography, was used to detect and quantify AFs (AFB1, AFB2, AFG1, and AFG2). The results showed that, in 2017, the occurrence of AFs in paddy rice from rainfed systems was 43% (range 2.1 to 119.5 µg/kg), while in the irrigation system, it was 16.7% (range 0.1 to 1.83 µg/kg). By 2018, the occurrence of AFs had decreased to 31% for the rainfed system and 2% for the irrigation system. AFs contamination levels were higher in the rainfed system compared to the irrigated system (p<0.05). No AFG1 or AFG2 was detected, irrespective of the cultivation system used. AFB1 was the most prevalent AF in paddy rice, with a global occurrence of 22.9% in 2017 and 8.62% in 2018. At the national level, the prevalence of AFs in milled rice was 50%. Of the positive samples, 62.5% exceeded the maximum permitted value, with concentrations ranging from 10.3 to 93.9 µg/kg. These findings underscore the critical importance of mycotoxins in the context of food safety, emphasizing the necessity for effective control measures within the rice industry. This study is the first detailed report on the incidence of AFs in paddy rice cultivated in Colombia.

In developing countries, the urban population's association with street food is significant. Consumers favor street food because of its convenience, affordability, and palatability. Nevertheless, the majority of street foods are detrimental to health. The present study aimed to assess the bacteriological quality of selected street foods in open and closed environments in the city of Lucknow. This study focused on 6 street food samples and 120 vendors' hygiene practices. The 6 food samples were selected from open-air stalls, and the same 6 food samples were selected from indoor shops that were randomly selected from 4 different locations in the city of Lucknow. The results of this study revealed that the samples collected from the open-air stalls were contaminated with pathogenic bacteria ranging from 9.44±0.96 log10 to 6.11±1.06 log10 (p<0.05). According to the questionnaire results, 81% of respondents were unaware of dish towels, hand washing, cutting nails, covering heads, and using gloves, and 94% of vendors were unaware of practices of knife and cutting board contamination. The findings of this study indicate that the street foods from the indoor shops were served under hygienic conditions, whereas the foods from the open-air stalls were served under unhygienic conditions that were not good for human health. However, in order to improve the final quality of these street foods, further strategies are needed, such as the street food makers' training, with the aim to apply good hygienic practices during production.

Listeria monocytogenes is a pathogenic bacterium that can contaminate various food products and is the causative agent of listeriosis, a severe and life-threatening foodborne illness. This study aimed to assess the occurrence of Listeria species in fresh vegetables and market garden produce from Côte d'Ivoire. Conducted over a 9-week period, this work analyzed 135 samples of fresh vegetables and market garden produce (including lettuces, carrots, cabbage, tomatoes, and cucumbers) collected from 3 major markets in 3 districts of Abidjan. Among the 135 samples, Listeria spp. were found in 11 (8.15%), including Listeria innocua in 8 (5.92%), Listeria ivanovii in 1 (0.74%), and L. monocytogenes in 2 (1.48%). Genetic analysis was performed using restriction fragment length polymorphism targeting the 16S rRNA gene. Further characterization of genetic lineages, serotypes, and virulence genes was achieved through polymerase chain reaction. The two L. monocytogenes isolates belong to the genetic lineage I, associated with serogroups 1/2b, 3b, 4b, 4d, 4e, and 7. They harbored key virulence genes from Listeria pathogenicity island-1, such as actA, hly, prfA, and pclB, as well as internalin genes (inlA, inlJ, and inlC), indicating their potential pathogenicity. This study highlights the presence of Listeria spp., including L. monocytogenes, in fresh vegetables sold in Abidjan markets, underscoring a potential health risk for consumers.

Food safety in Afghanistan is challenged by limited infrastructure, food insecurity, and the occurrence of pathogens such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7, creating potential food safety hazards that lead to health complications. These challenges pose serious threats to public health, making it necessary to implement mandatory food safety training and certification programs to improve hygiene standards among dairy wholesalers and retailers in Kandahar City. A cross-sectional study was conducted involving 250 dairy wholesalers and retailers from March to April of 2025. Data were collected through face-to-face interviews using a carefully designed, structured questionnaire. The questionnaire was divided into four sections: sociodemographic information, knowledge of food safety, attitudes, and food safety practices. Our results showed that 92% of dairy wholesalers and retailers had a high level of food safety knowledge, and 93.6% agreed that proper cleaning of equipment reduces the risk of food contamination. However, fewer than 20% of the respondents were aware of infectious diseases. The study found a significant link between household income, holding a health certificate, and the level of food safety knowledge. We recommend the implementation of specialized training programs to improve personal and environmental hygiene and ensure better compliance with food safety regulations. Therefore, it is advisable to develop a comprehensive food safety policy within the One Health framework and foster collaborative efforts to raise awareness among all stakeholders involved in food safety.

Recent consumer perception of a nutritious diet improves demand for functional and safety products such as probiotics. The present research aims to investigate enriching Solanum lycopersicum (tomato) juice, including free and encapsulated probiotic bacteria. Initially, physicochemical attributes of encapsulations were evaluated. Then tomato juice samples, including a control without bacteria, free or encapsulated Lactobacillus plantarum (L. plantarum, T1 and T2), Lactobacillus delbrueckii (L. delbrueckii, T3 and T4), and a mixture (T5 and T6), were prepared over 28 days of shelf life. Several assays were performed, such as pH, lycopene, turbidity, stability, antioxidant, probiotic viability, sensory, and structure. Physicochemical functions of encapsulation illustrated that the results were in the suitable range. The pH of all treatments declined, and free L. plantarum demonstrated a greater effect on reduction. The control and encapsulated L. plantarum samples exhibited the lowest lycopene, ranging from 0.64 to 0.35 μL/mL, while the highest ranged from 0.64 to 0.50 μL/mL during the shelf life. Encapsulated dual bacteria indicated higher turbidity, stability, and antioxidant features compared to the control throughout shelf life. The control maintained greater transparency than others, and microbial analysis indicated that probiotic populations were elevated until the 14th day and then reduced. The encapsulated dual-bacteria illustrated the maximum viability and sensory, while the control had the minimum ratings. Morphological analysis confirmed a homogeneous structure for encapsulated bacteria. Overall results depicted that treatments containing encapsulated bacteria are considered the preferred option to promote nutritious juice.

Dietary risk assessment for toxic elements focuses on those listed by Commission Regulation (EU) 2023/915. However, new toxicological evidence suggests expanding research to other elements, including nickel. Classified as carcinogenic by the International Agency for Research on Cancer, nickel exposure mainly occurs through food and water. In individuals with hypersensitivity, oral exposure to this element may trigger symptoms ranging from dermatitis to systemic nickel allergy syndrome. Based on this evidence, the European Food Safety Authority set a tolerable daily intake (TDI) of 13 μg/kg bw/day, recommending further data collection to establish maximum levels in food. In this study, nickel occurrence was evaluated in 809 muscle meat samples (poultry, beef, and pork). Statistical analysis was conducted to identify differences in mean concentrations among the different meat types. Moreover, contamination levels of nickel were used to assess the dietary exposure of different age groups of Italian consumers through meat consumption, providing a comprehensive risk characterization. Toddlers were the most exposed age group, while the elderly were the least exposed. Across all age groups, exposure levels followed the pattern: pork > poultry > beef. Generally, meat consumption contributed less than 1% of the nickel TDI for all the age groups. In particular, the highest contribution to the TDI, equal to 0.86%, was associated with the consumption of pork by toddlers. Therefore, data from this study suggest that nickel contamination in poultry, beef, and pork has a minimal impact on human exposure, posing a negligible risk to public health.

Subclinical mastitis (SCM) reduces both milk production and milk quality. In this study, the prevalence of SCM, as determined by the California Mastitis Test (CMT), was analyzed in relation to lactation year, milk density, lactose content, electrical conductivity, and fat content at both the individual cow level and the farm level. The focus was on the overall prevalence of CMT-positive cases within the farms and the mean values of physicochemical changes in milk for each farm. A total of 711 udder quarters from 178 Holstein cows across nine dairy farms were sampled at three intervals during lactation (i.e., in three lactation periods). The number of cows per farm ranged from 21 to 140, covering various lactation stages. A CMT score of 1+ in any quarter was considered SCM-positive. The significance and correlation of SCM's impact on changes in physicochemical milk parameters were analyzed using a robust compound regression. Prevalence of SCM was found to be between 0.14 and 0.63. High prevalence of SCM showed a significant increase in milk conductivity and a significant decrease in milk lactose, protein, solid non-fat (SNF) content, and density. The prevalence of mild and severe SCM varied across different seasons and lactation stages (p<0.05). Significant correlations (p<0.05) between lactation year, lactose content, electrical conductivity, SNF content, and protein were measured at the farm level using a milk analyzer and compared with SCM (R2=0.28; R2=0.41; R2=0.26; R2=0.36; R2=0.39). These findings suggest that physicochemical milk parameters, which are routinely measured in Albanian dairies, can serve as an effective early-warning indicator for dairy farms to detect potential cases of SCM.