Pub Date : 2024-08-02eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.12203
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory characteristics of the finished product. Two audits were conducted in each plant to evaluate structural characteristics and process technologies; 72 samples of SFS at the end of seasoning and 48 environmental samples were analyzed. Listeria monocytogenes, Listeria spp., Salmonella spp., and Yersinia enterocolitica were investigated, and chemical-physical analyses were also performed. A panel of consumers was subjected to the Check All That Apply test and acceptability test to determine the qualities perceived by consumers and assess the product acceptance rating. A water activity value of >0.941, permissive for the growth of L. monocytogenes, was detected in SFS produced by one producing plant; L. monocytogenes, Salmonella spp., and Y. enterocolitica were detected in 2.8% of SFS samples, and Listeria spp. in 20.8% of samples. Environmental samples tested positive for 45.8% of Listeria spp. and 16.7% of L. monocytogenes. Correct drying and ripening steps, applied for at least 20 days, are critical for the development of hurdles required to guarantee the safety of fermented sausages. The application of proper hygiene and cleaning procedures is required to reduce environmental contamination. Sensory analysis results show how the production processes applied determine the marketing of sensorially different products. The ideal profile suggested by consumers confirms that the attributes that allow for improved liking are "moderate spicing", "moderate spiciness", "seasoned product", and "artisanal character".
本研究旨在对8家撒丁岛发酵香肠（SFS）生产厂进行初步调查，以了解应用工艺流程的差异及其对成品安全性和感官特性的影响。在每个工厂进行了两次审核，以评估结构特性和工艺技术；对调味末72份SFS样品和48份环境样品进行了分析。调查了单核增生李斯特菌、李斯特菌、沙门氏菌和小肠结肠炎耶尔森菌，并进行了化学-物理分析。由一组消费者组成的小组接受了“Check All That Apply”测试和可接受性测试，以确定消费者所感知的质量，并评估产品的可接受程度。其中一株生产的SFS的水分活度为>0.941，有利于单核增生乳杆菌的生长；单细胞增生乳杆菌、沙门氏菌和小肠结肠炎耶夫氏菌分别在2.8%和20.8%的样品中检出。环境样品检测李斯特菌45.8%阳性，单核增生李斯特菌16.7%阳性。正确的干燥和成熟步骤至少需要20天，这对于保证发酵香肠安全所需的障碍的发展至关重要。应用适当的卫生和清洁程序是必要的，以减少环境污染。感官分析结果显示了生产过程的应用如何决定了不同感官产品的销售。消费者建议的理想形象证实，允许提高喜欢的属性是“适度的香料”，“适度的辛辣”，“成熟的产品”和“手工特征”。
{"title":"Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments.","authors":"Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano","doi":"10.4081/ijfs.2024.12203","DOIUrl":"10.4081/ijfs.2024.12203","url":null,"abstract":"<p><p>This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory characteristics of the finished product. Two audits were conducted in each plant to evaluate structural characteristics and process technologies; 72 samples of SFS at the end of seasoning and 48 environmental samples were analyzed. <i>Listeria monocytogenes</i>, <i>Listeria</i> spp., <i>Salmonella</i> spp., and <i>Yersinia enterocolitica</i> were investigated, and chemical-physical analyses were also performed. A panel of consumers was subjected to the Check All That Apply test and acceptability test to determine the qualities perceived by consumers and assess the product acceptance rating. A water activity value of >0.941, permissive for the growth of <i>L. monocytogenes</i>, was detected in SFS produced by one producing plant; <i>L. monocytogenes, Salmonella</i> spp., and <i>Y. enterocolitica</i> were detected in 2.8% of SFS samples, and <i>Listeria</i> spp. in 20.8% of samples. Environmental samples tested positive for 45.8% of <i>Listeria</i> spp. and 16.7% of <i>L. monocytogenes</i>. Correct drying and ripening steps, applied for at least 20 days, are critical for the development of hurdles required to guarantee the safety of fermented sausages. The application of proper hygiene and cleaning procedures is required to reduce environmental contamination. Sensory analysis results show how the production processes applied determine the marketing of sensorially different products. The ideal profile suggested by consumers confirms that the attributes that allow for improved liking are \"moderate spicing\", \"moderate spiciness\", \"seasoned product\", and \"artisanal character\".</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12203"},"PeriodicalIF":1.8,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694616/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. The inspection concerned the production site characteristics, processing flows, materials, and personnel to pinpoint potential product contamination and record objective data collection through a 126-question demerit scoring system. The examined areas encompassed various aspects, such as the point of sale, management of raw materials and packaging, hygiene practices, finished product quality, sanitization procedures, external spaces, personnel, and other factors impacting food safety and hygiene. Additionally, assessments of the microbiological air quality were carried out. Two cohorts (six and nine companies in 2018-2019 and in 2020-2021, respectively) revealed critical issues in warehouse/packaging (70% non-compliance), finished product/cooling (50% non-compliance), and people/products flow (38% non-compliance). Site visits identified pest management and raw material handling challenges. Significant airborne mold and yeast contamination (30-50 colony-forming units/plate/h) were observed in areas near processing sites or with air turbulence. This study facilitated constructive discussions and proposed solutions with the participating companies.
{"title":"Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories.","authors":"Sarah Currò, Stefania Balzan, Valentina Saccarola, Federico Fontana, Enrico Novelli, Luca Fasolato","doi":"10.4081/ijfs.2024.12235","DOIUrl":"10.4081/ijfs.2024.12235","url":null,"abstract":"<p><p>This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. The inspection concerned the production site characteristics, processing flows, materials, and personnel to pinpoint potential product contamination and record objective data collection through a 126-question demerit scoring system. The examined areas encompassed various aspects, such as the point of sale, management of raw materials and packaging, hygiene practices, finished product quality, sanitization procedures, external spaces, personnel, and other factors impacting food safety and hygiene. Additionally, assessments of the microbiological air quality were carried out. Two cohorts (six and nine companies in 2018-2019 and in 2020-2021, respectively) revealed critical issues in warehouse/packaging (70% non-compliance), finished product/cooling (50% non-compliance), and people/products flow (38% non-compliance). Site visits identified pest management and raw material handling challenges. Significant airborne mold and yeast contamination (30-50 colony-forming units/plate/h) were observed in areas near processing sites or with air turbulence. This study facilitated constructive discussions and proposed solutions with the participating companies.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12235"},"PeriodicalIF":1.8,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11648099/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142835763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Studies about Staphylococcus aureus in chicken eggs more extensively discuss the path, source, and level of prevalence of contamination at the final distributor or consumer. Therefore, this study investigates CCP contamination of S. aureus in chicken eggs and their potential consumption, which could endanger human health from the layer farm until the final distributor. This study is critical in health, public health, and veterinary medicine for preventing and controlling consumers' security. This study done for CCP on the chain distribution of chicken eggs starts with preparing production and distribution process flow diagrams for livestock, agents/wholesalers, and retailers. Confirmation of operational production in the field/location study is based on the flow chart that has been arranged, identifying all potential dangers associated with each stage and analyzing potential risks considering every action for controlling identified hazards. The next step involves pinpointing the CCP to counteract the identified threat. An application tree decision defines the CCP, and the logical and final approach is the determination limit critical to the CCP. Analysis results in the determination of CCP contamination of S. aureus, indicating that chicken eggs, personal hands (farm workers, wholesalers, and retailers), shelf eggs, and feces are CCP on farms.
{"title":"Risk analysis of critical control points of <i>Staphylococcus aureus</i> in layer farms and chicken egg distributors.","authors":"Aminah Hajah Thaha, Ratmawati Malaka, Wahniyati Hatta, Fatma Maruddin","doi":"10.4081/ijfs.2024.12409","DOIUrl":"10.4081/ijfs.2024.12409","url":null,"abstract":"<p><p>Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Studies about <i>Staphylococcus aureus</i> in chicken eggs more extensively discuss the path, source, and level of prevalence of contamination at the final distributor or consumer. Therefore, this study investigates CCP contamination of <i>S. aureus</i> in chicken eggs and their potential consumption, which could endanger human health from the layer farm until the final distributor. This study is critical in health, public health, and veterinary medicine for preventing and controlling consumers' security. This study done for CCP on the chain distribution of chicken eggs starts with preparing production and distribution process flow diagrams for livestock, agents/wholesalers, and retailers. Confirmation of operational production in the field/location study is based on the flow chart that has been arranged, identifying all potential dangers associated with each stage and analyzing potential risks considering every action for controlling identified hazards. The next step involves pinpointing the CCP to counteract the identified threat. An application tree decision defines the CCP, and the logical and final approach is the determination limit critical to the CCP. Analysis results in the determination of CCP contamination of <i>S. aureus</i>, indicating that chicken eggs, personal hands (farm workers, wholesalers, and retailers), shelf eggs, and feces are CCP on farms.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12409"},"PeriodicalIF":1.8,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11616577/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142785468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded after 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.
{"title":"Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits","authors":"Caterina Altissimi, Eleonora Torregiani, Fausto Cambiotti, Rossana Roila, Raffaella Branciari, Samira Giovannini, David Ranucci","doi":"10.4081/ijfs.2023.11618","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11618","url":null,"abstract":"The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded after 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"27 40","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135390632","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}
Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat’s raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man-Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only two MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. As future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.
{"title":"Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential","authors":"Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez","doi":"10.4081/ijfs.2023.11559","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11559","url":null,"abstract":"In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat’s raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man-Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only two MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. As future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"99 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136261598","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}
Maria Francesca Peruzy, Immacolata La Tela, Maria Rosaria Carullo, Simona Ioele, Yolande Thérèse Rose Proroga, Anna Balestrieri, Nicoletta Murru
Salmonella is one of the main zoonotic agents causing foodborne diseases in Europe. The main reservoirs of the infection are represented by domestic and wild animals, and the infection occurs by direct contact or following the consumption of contaminated food or water. The study aimed to evaluate the presence of Salmonella spp. in food-producing animals and irrigation waters in southern Italy and the serovar distribution. From 2011 to 2021, a total of 473 samples from 6 different animal species (bovine, buffalo, goat, ovine, swine, poultry, and wild boars) and 313 irrigation water samples were collected and analyzed. The overall percentage of positive samples was 56.87% in organs, 50.85% in feces, and 20.45% in irrigation waters. By animal species, the most frequently detected serovar was Salmonella Typhimurium in bovine (17.39%), in buffalo (13.10%) and swine (28.21%), and S. Kentucky (24.78%) in poultry. The subspecies diarizonaeIIIb was frequently detected in goats (40.00%) and ovine (83.33%), while salamaeII (14.12%) and diarizonaeIIIb (11.76%) were frequently isolated in wild boars. In the irrigation water samples, the most frequently detected serovar was S. Napoli (25%). Results revealed that, although in Europe, control strategies aimed at preventing the spread of Salmonella have been implemented, the prevalence of this pathogen in food-producing animals and irrigation waters is high. Considering the risk to public health associated with the contamination of products or foods, more stringent control interventions are needed at primary production and along the food chain.
{"title":"Occurrence and distribution of <i>Salmonella</i> serovars associated with human infection isolated from irrigation waters and food-producing animals in southern Italy: eleven-year monitoring (2011-2021)","authors":"Maria Francesca Peruzy, Immacolata La Tela, Maria Rosaria Carullo, Simona Ioele, Yolande Thérèse Rose Proroga, Anna Balestrieri, Nicoletta Murru","doi":"10.4081/ijfs.2023.11538","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11538","url":null,"abstract":"Salmonella is one of the main zoonotic agents causing foodborne diseases in Europe. The main reservoirs of the infection are represented by domestic and wild animals, and the infection occurs by direct contact or following the consumption of contaminated food or water. The study aimed to evaluate the presence of Salmonella spp. in food-producing animals and irrigation waters in southern Italy and the serovar distribution. From 2011 to 2021, a total of 473 samples from 6 different animal species (bovine, buffalo, goat, ovine, swine, poultry, and wild boars) and 313 irrigation water samples were collected and analyzed. The overall percentage of positive samples was 56.87% in organs, 50.85% in feces, and 20.45% in irrigation waters. By animal species, the most frequently detected serovar was Salmonella Typhimurium in bovine (17.39%), in buffalo (13.10%) and swine (28.21%), and S. Kentucky (24.78%) in poultry. The subspecies diarizonaeIIIb was frequently detected in goats (40.00%) and ovine (83.33%), while salamaeII (14.12%) and diarizonaeIIIb (11.76%) were frequently isolated in wild boars. In the irrigation water samples, the most frequently detected serovar was S. Napoli (25%). Results revealed that, although in Europe, control strategies aimed at preventing the spread of Salmonella have been implemented, the prevalence of this pathogen in food-producing animals and irrigation waters is high. Considering the risk to public health associated with the contamination of products or foods, more stringent control interventions are needed at primary production and along the food chain.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"31 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134908976","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}
Andrea Piccinini, Daniela Ronconi, Assunta De Luca, Valentina D’Ovidio, Gianluigi Ferri, Alberto Vergara
Trichinellosis is a globally diffused food-borne parasitic disease caused by nematodes of the Trichinella complex. During evolution, guided by ecological interactions, natural selection, and biochemical “intelligence”, these parasites developed admirable strategies to infect the host’s organism. One of the most fascinating is represented by the nurse cell formation in muscular tissue (e.g., diaphragm, skeletal muscle, extrinsic ocular muscles, etc.). This strategy allowed the parasite to adapt and conquer the wider host species spectrum, including ungulates and humans. Consumption of undercooked meat from infected wild ungulates constitutes the most important source of infection for the human species. In this study, we show the prevalence of Trichinella spp. in hunted wild boars (Sus scrofa) in Central Italy. During the hunting season 2021/2022 in the Province of Rieti, 554 wild boar diaphragm biopsies were collected for Trichinella spp. screening, in accordance with Regulation EU 1375/2015. An artificial digestion method was used for the detection of Trichinella spp. larval forms. The results revealed a positivity of 0.18% (1/554), and molecular biology identification demonstrated the presence of Trichinella britovi in the positive sample. This species is the most diffused in wild ungulate populations in Central Italy and the most frequently isolated in human patients with trichinellosis from this area, showing a close epidemiological relation between Homo sapiens and Sus scrofa for Trichinella spp. diffusion in an ecosystem. Epidemiological surveillance, in receptive animal species destined for human consumption and at any One Health level, represents the main “winning” strategy in the control of this worldwide, widespread food-borne parasitic disease.
{"title":"<i>Trichinella</i> spp. detection in hunted wild boar (<i>Sus scrofa</i>) diaphragm biopsies in Central Italy","authors":"Andrea Piccinini, Daniela Ronconi, Assunta De Luca, Valentina D’Ovidio, Gianluigi Ferri, Alberto Vergara","doi":"10.4081/ijfs.2023.11467","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11467","url":null,"abstract":"Trichinellosis is a globally diffused food-borne parasitic disease caused by nematodes of the Trichinella complex. During evolution, guided by ecological interactions, natural selection, and biochemical “intelligence”, these parasites developed admirable strategies to infect the host’s organism. One of the most fascinating is represented by the nurse cell formation in muscular tissue (e.g., diaphragm, skeletal muscle, extrinsic ocular muscles, etc.). This strategy allowed the parasite to adapt and conquer the wider host species spectrum, including ungulates and humans. Consumption of undercooked meat from infected wild ungulates constitutes the most important source of infection for the human species. In this study, we show the prevalence of Trichinella spp. in hunted wild boars (Sus scrofa) in Central Italy. During the hunting season 2021/2022 in the Province of Rieti, 554 wild boar diaphragm biopsies were collected for Trichinella spp. screening, in accordance with Regulation EU 1375/2015. An artificial digestion method was used for the detection of Trichinella spp. larval forms. The results revealed a positivity of 0.18% (1/554), and molecular biology identification demonstrated the presence of Trichinella britovi in the positive sample. This species is the most diffused in wild ungulate populations in Central Italy and the most frequently isolated in human patients with trichinellosis from this area, showing a close epidemiological relation between Homo sapiens and Sus scrofa for Trichinella spp. diffusion in an ecosystem. Epidemiological surveillance, in receptive animal species destined for human consumption and at any One Health level, represents the main “winning” strategy in the control of this worldwide, widespread food-borne parasitic disease.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135267349","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}
Norovirus (NOV) and hepatitis A virus (HAV) are human enteric viruses of major concern worldwide. Salad vegetables and molluscan shellfish are highly susceptible to contamination by NOV and HAV and can pose a health threat when consumed raw. The objective of this study was to determine the occurrence of NOV and HAV in lettuce, watercress, tomatoes, and oysters using the enzyme-linked immunosorbent assay and assess the health risks associated with consumption of these commodities by semi-quantitative risk assessment. The occurrence of NOV in vegetables ranked in the following decreasing order: lettuce (36%) > watercress (16%) > tomatoes (4%). However, HAV was more frequently detected in watercress (56%), compared to lettuce or tomatoes (12%). Additionally, NOV was detected in oysters (60%). The risk assessment exercise pointed to a medium-risk score of contracting a foodborne illness of viral origin for consumers eating fresh watercress or oysters. Future research will ascertain the presence of these enteric viruses in a broader range of food commodities.
{"title":"A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius","authors":"Hudaa Neetoo, Khousboo Juggoo, Hena Johaheer, Mala Ranghoo-Sanmukhiya, Zishaan Manoga, Nadhiir Gurib","doi":"10.4081/ijfs.2023.11447","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11447","url":null,"abstract":"Norovirus (NOV) and hepatitis A virus (HAV) are human enteric viruses of major concern worldwide. Salad vegetables and molluscan shellfish are highly susceptible to contamination by NOV and HAV and can pose a health threat when consumed raw. The objective of this study was to determine the occurrence of NOV and HAV in lettuce, watercress, tomatoes, and oysters using the enzyme-linked immunosorbent assay and assess the health risks associated with consumption of these commodities by semi-quantitative risk assessment. The occurrence of NOV in vegetables ranked in the following decreasing order: lettuce (36%) > watercress (16%) > tomatoes (4%). However, HAV was more frequently detected in watercress (56%), compared to lettuce or tomatoes (12%). Additionally, NOV was detected in oysters (60%). The risk assessment exercise pointed to a medium-risk score of contracting a foodborne illness of viral origin for consumers eating fresh watercress or oysters. Future research will ascertain the presence of these enteric viruses in a broader range of food commodities.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136296097","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}
Ahmad Ni'matullah Al-Baarri, Siti Susanti, Anang Mohamad Legowo, Mulyana Hadipernata, Arif Aryanto, Putri Safina Liestyana
Corn snack bars are a snack product made from corn extrudate, and additional ingredients in the form of sorghum flour can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius were carried out at three different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.
{"title":"Accelerated shelf life determination of corn snack bars","authors":"Ahmad Ni'matullah Al-Baarri, Siti Susanti, Anang Mohamad Legowo, Mulyana Hadipernata, Arif Aryanto, Putri Safina Liestyana","doi":"10.4081/ijfs.2023.10718","DOIUrl":"https://doi.org/10.4081/ijfs.2023.10718","url":null,"abstract":"Corn snack bars are a snack product made from corn extrudate, and additional ingredients in the form of sorghum flour can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius were carried out at three different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135591728","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}
The Armed Force's victualling sector, and field catering in particular, was brought up to date following Publication No. C-19, Compendium of Logistic Provisions of the Carabinieri Force. Previously, there was no specific regulation in the defense sector, except for the operational reality of military contingents deployed abroad. The aim of this discussion is the military field catering regulatory adaptation to the procedures of the Certified Notification of Commencement of Activities, pursuant to Law 241/90. To this end, the Ministry of Defense has adopted a specific notification model for its food businesses (Interministerial Decree 06/03/2020). Presidential Decree 327/1980 also applies in the Arma with regard to refrigerated shelters intended for the storage of foodstuffs at a controlled temperature. The authorization, issued by the Veterinary Service of the Arma General Headquarters, is valid for two years and is renewable subject to verification of the specific requirements. The procedures for submitting the certified activity start notice (SCIA) are functional to the type of service operation. The Veterinary Service issues a specific technical opinion on the relative hygiene and health requirements, while the plant-infrastructure part is assessed by the competent Directorate of Works of the Corps of Engineers of the aforementioned General Command. Failure to submit the SCIA is punishable under Legislative Decree No. 193/2007; however, if the conditions are met, recourse to the administrative institution of the warning is preferred. In the verification phase of the shelters in question, compliance with the regulations concerning the Agreement on the Transport of Perishable Goods must be ascertained. The new regulations allow the Armed Force to guarantee food safety in military operations involving the use of field modules for catering purposes.
{"title":"Field catering in the operational and training activities of the Carabinieri Corps","authors":"Samuele Pulze, Noemi Presti, Alberto Vergara","doi":"10.4081/ijfs.2023.11099","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11099","url":null,"abstract":"The Armed Force's victualling sector, and field catering in particular, was brought up to date following Publication No. C-19, Compendium of Logistic Provisions of the Carabinieri Force. Previously, there was no specific regulation in the defense sector, except for the operational reality of military contingents deployed abroad. The aim of this discussion is the military field catering regulatory adaptation to the procedures of the Certified Notification of Commencement of Activities, pursuant to Law 241/90. To this end, the Ministry of Defense has adopted a specific notification model for its food businesses (Interministerial Decree 06/03/2020). Presidential Decree 327/1980 also applies in the Arma with regard to refrigerated shelters intended for the storage of foodstuffs at a controlled temperature. The authorization, issued by the Veterinary Service of the Arma General Headquarters, is valid for two years and is renewable subject to verification of the specific requirements. The procedures for submitting the certified activity start notice (SCIA) are functional to the type of service operation. The Veterinary Service issues a specific technical opinion on the relative hygiene and health requirements, while the plant-infrastructure part is assessed by the competent Directorate of Works of the Corps of Engineers of the aforementioned General Command. Failure to submit the SCIA is punishable under Legislative Decree No. 193/2007; however, if the conditions are met, recourse to the administrative institution of the warning is preferred. In the verification phase of the shelters in question, compliance with the regulations concerning the Agreement on the Transport of Perishable Goods must be ascertained. The new regulations allow the Armed Force to guarantee food safety in military operations involving the use of field modules for catering purposes.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135696625","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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