The growing demand for transparency in the food industry has led to significant advancements in meat traceability. Ensuring the authenticity and origin of meat products is critical for consumer trust, public health, and compliance with regulations. This paper reviews recent innovations in meat traceability, with a focus on blockchain technology as a novel approach to ensuring traceability. Additionally, advanced methods for verifying meat authenticity and origin, such as isotope fingerprinting, DNA analysis, and spectroscopic methods, are discussed. The role of voluntary certification schemes in enhancing traceability and authenticity verification in the meat industry is also explored. The findings highlight the importance of integrating cutting-edge technologies and certification schemes to build a robust and transparent meat supply chain.
{"title":"Recent advancements in meat traceability, authenticity verification, and voluntary certification systems.","authors":"Mauro Conter","doi":"10.4081/ijfs.2024.12971","DOIUrl":"10.4081/ijfs.2024.12971","url":null,"abstract":"<p><p>The growing demand for transparency in the food industry has led to significant advancements in meat traceability. Ensuring the authenticity and origin of meat products is critical for consumer trust, public health, and compliance with regulations. This paper reviews recent innovations in meat traceability, with a focus on blockchain technology as a novel approach to ensuring traceability. Additionally, advanced methods for verifying meat authenticity and origin, such as isotope fingerprinting, DNA analysis, and spectroscopic methods, are discussed. The role of voluntary certification schemes in enhancing traceability and authenticity verification in the meat industry is also explored. The findings highlight the importance of integrating cutting-edge technologies and certification schemes to build a robust and transparent meat supply chain.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"14 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11788888/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143079987","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}
Sara Di Bella, Raffaella Branciari, Fausto Scoppetta, Antonella Leo, Naceur M Haouet, Eleonora Scoccia, Marisa Framboas, Maria Lucia Mercuri, Rossana Roila, David Ranucci, Andrea Valiani
There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.
{"title":"Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy).","authors":"Sara Di Bella, Raffaella Branciari, Fausto Scoppetta, Antonella Leo, Naceur M Haouet, Eleonora Scoccia, Marisa Framboas, Maria Lucia Mercuri, Rossana Roila, David Ranucci, Andrea Valiani","doi":"10.4081/ijfs.2024.12444","DOIUrl":"10.4081/ijfs.2024.12444","url":null,"abstract":"<p><p>There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"14 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11788886/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143079981","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}
Pub Date : 2024-10-23eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.12714
Meriem Hamrani, Rachid Lahlali, Rabea Ziri, Rachid Ezzouggari, Najiba Brhadda, Félicie Lopez-Lauri, Fouad Mokrini, Essaid Ait Barka, Mohammed El Guilli
Biotic stress significantly challenges the global citrus industry. Major post-harvest issues include diseases caused by Penicillium digitatum, Penicillium italicum, Geotrichum citri-aurantii, Alternaria alternata, and Phytophthora citrophthora. The negative impact of chemical fungicides on the environment and health necessitates eco-friendly alternatives. This study examines the effectiveness of sodium, potassium, and calcium silicates against common citrus diseases. In vitro tests evaluated mycelial growth inhibition using silicate concentrations from 0 to 10,000 ppm after 7 days at 25°C. Sodium silicate showed the highest efficacy, completely inhibiting P. digitatum and P. italicum at 2000 ppm. Potassium and calcium silicates achieved 100% inhibition against Penicillium spp. at a concentration of 1%. In vivo tests on Sidi Aissa clementines assessed the preventive and curative effects of 1, 2, and 6% silicate salt solutions. Sodium silicate prevented 41% of brown rot, 72% of sour rot, and 100% of green mold at 6%. Calcium silicate at 6% significantly reduced blue mold and black rot by 32% and 74%, respectively. Sodium silicate was most effective in curative treatments, suggesting its potential as a pre- or post-harvest spray to control P. digitatum, P. italicum, and G. citriaurantii.
{"title":"Citrus bliss: potassium, sodium, and calcium silicates secrets for post-harvest diseases of fruit defense.","authors":"Meriem Hamrani, Rachid Lahlali, Rabea Ziri, Rachid Ezzouggari, Najiba Brhadda, Félicie Lopez-Lauri, Fouad Mokrini, Essaid Ait Barka, Mohammed El Guilli","doi":"10.4081/ijfs.2024.12714","DOIUrl":"https://doi.org/10.4081/ijfs.2024.12714","url":null,"abstract":"<p><p>Biotic stress significantly challenges the global citrus industry. Major post-harvest issues include diseases caused by <i>Penicillium digitatum, Penicillium italicum, Geotrichum citri-aurantii, Alternaria alternata</i>, and <i>Phytophthora citrophthora</i>. The negative impact of chemical fungicides on the environment and health necessitates eco-friendly alternatives. This study examines the effectiveness of sodium, potassium, and calcium silicates against common citrus diseases<i>. In vitro</i> tests evaluated mycelial growth inhibition using silicate concentrations from 0 to 10,000 ppm after 7 days at 25°C. Sodium silicate showed the highest efficacy, completely inhibiting <i>P. digitatum</i> and <i>P. italicum</i> at 2000 ppm. Potassium and calcium silicates achieved 100% inhibition against <i>Penicillium</i> spp. at a concentration of 1%. <i>In vivo</i> tests on Sidi Aissa clementines assessed the preventive and curative effects of 1, 2, and 6% silicate salt solutions. Sodium silicate prevented 41% of brown rot, 72% of sour rot, and 100% of green mold at 6%. Calcium silicate at 6% significantly reduced blue mold and black rot by 32% and 74%, respectively. Sodium silicate was most effective in curative treatments, suggesting its potential as a pre- or post-harvest spray to control <i>P. digitatum, P. italicum</i>, and <i>G. citriaurantii</i>.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12714"},"PeriodicalIF":1.8,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11704874/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142949005","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}
Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by managing microbial communities. However, challenges include the effective diffusion of bacteriocins through the meat matrix and the potential inhibition of starter cultures by bacteriocins targeting closely related lactic acid bacteria (LAB). LAB, predominant in meat, produce bacteriocins - small, stable peptides with broad antimicrobial properties effective across varying pH and temperature conditions. This review highlights the recent advances in the optimization of bacteriocin use, considering its structure and mode of action. Moreover, the strengths and weaknesses of different techniques for bacteriocin screening, including novel bioengineering methods, are described. Finally, we discuss the advantages and limitations of the modes of application of bacteriocins toward the preservation of fresh, cured, and novel meat products.
{"title":"Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks.","authors":"Nathália Fernandes, Fouad Achemchem, Ursula Gonzales-Barron, Vasco Cadavez","doi":"10.4081/ijfs.2024.12558","DOIUrl":"10.4081/ijfs.2024.12558","url":null,"abstract":"<p><p>Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by managing microbial communities. However, challenges include the effective diffusion of bacteriocins through the meat matrix and the potential inhibition of starter cultures by bacteriocins targeting closely related lactic acid bacteria (LAB). LAB, predominant in meat, produce bacteriocins - small, stable peptides with broad antimicrobial properties effective across varying pH and temperature conditions. This review highlights the recent advances in the optimization of bacteriocin use, considering its structure and mode of action. Moreover, the strengths and weaknesses of different techniques for bacteriocin screening, including novel bioengineering methods, are described. Finally, we discuss the advantages and limitations of the modes of application of bacteriocins toward the preservation of fresh, cured, and novel meat products.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12558"},"PeriodicalIF":1.8,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694622/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921392","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}
Pub Date : 2024-10-10eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.12725
Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare
In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillance to monitor foodborne pathogens in association with clinical data. In the selected studies, the relationship between peaks of pathogen concentration in wastewater and reported clinical cases is described. Moreover, details on analytical methods to detect and quantify pathogens as well as wastewater sampling procedures are discussed. Few papers show a statistically significant correlation between high concentrations of foodborne pathogens in wastewater and the occurrence of clinical cases. However, monitoring pathogen concentration in wastewater looks like a promising and cost-effective strategy to improve foodborne outbreak surveillance. Such a strategy can be articulated in three steps, where the first one is testing wastewater with an untargeted method, like shotgun metagenomic, to detect microorganisms belonging to different domains. The second consists of testing wastewater with a targeted method, such as quantitative polymerase chain reaction, to quantify those specific pathogens that in the metagenomic dataset display an increasing trend or exceed baseline concentration thresholds. The third involves the integrated wastewater and clinical data analysis and modeling to find meaningful epidemiological correlations and make predictions.
{"title":"Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source?","authors":"Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare","doi":"10.4081/ijfs.2024.12725","DOIUrl":"10.4081/ijfs.2024.12725","url":null,"abstract":"<p><p>In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillance to monitor foodborne pathogens in association with clinical data. In the selected studies, the relationship between peaks of pathogen concentration in wastewater and reported clinical cases is described. Moreover, details on analytical methods to detect and quantify pathogens as well as wastewater sampling procedures are discussed. Few papers show a statistically significant correlation between high concentrations of foodborne pathogens in wastewater and the occurrence of clinical cases. However, monitoring pathogen concentration in wastewater looks like a promising and cost-effective strategy to improve foodborne outbreak surveillance. Such a strategy can be articulated in three steps, where the first one is testing wastewater with an untargeted method, like shotgun metagenomic, to detect microorganisms belonging to different domains. The second consists of testing wastewater with a targeted method, such as quantitative polymerase chain reaction, to quantify those specific pathogens that in the metagenomic dataset display an increasing trend or exceed baseline concentration thresholds. The third involves the integrated wastewater and clinical data analysis and modeling to find meaningful epidemiological correlations and make predictions.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12725"},"PeriodicalIF":1.8,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694617/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921600","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}
Pub Date : 2024-10-10eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.12818
Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomic composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. Lactococcus, Streptococcus and Lactobacillus were the most represented genera in the Portuguese and Spanish cheeses, Streptococcus in the Italian cheese, and Enterococcus, Klebsiella, Escherichia, and Citrobacter in the Moroccan products. The correlation analysis indicated a negative association between the abundance of some lactic acid bacteria (i.e., Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc) and foodborne pathogenic genera, like Escherichia and Salmonella. The analysis of pathogen abundance, virulence factors, and antimicrobial resistance genes showed a strong clusterization based on the cheese type, confirming that the presence of potential human health risk determinants was higher in the artisanal products derived from unpasteurized milk that underwent spontaneous fermentation.
{"title":"Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area.","authors":"Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare","doi":"10.4081/ijfs.2024.12818","DOIUrl":"10.4081/ijfs.2024.12818","url":null,"abstract":"<p><p>In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomic composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. <i>Lactococcus</i>, <i>Streptococcus</i> and <i>Lactobacillus</i> were the most represented genera in the Portuguese and Spanish cheeses, <i>Streptococcus</i> in the Italian cheese, and <i>Enterococcus</i>, <i>Klebsiella</i>, <i>Escherichia</i>, and <i>Citrobacter</i> in the Moroccan products. The correlation analysis indicated a negative association between the abundance of some lactic acid bacteria (<i>i.e.</i>, <i>Lactococcus</i>, <i>Lactobacillus</i>, <i>Streptococcus</i>, and <i>Leuconostoc</i>) and foodborne pathogenic genera, like <i>Escherichia</i> and <i>Salmonella.</i> The analysis of pathogen abundance, virulence factors, and antimicrobial resistance genes showed a strong clusterization based on the cheese type, confirming that the presence of potential human health risk determinants was higher in the artisanal products derived from unpasteurized milk that underwent spontaneous fermentation.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12818"},"PeriodicalIF":1.8,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694621/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921537","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}
Pub Date : 2024-10-01eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.12904
Ohoud S Alhumaidan
Salmonellosis is a significant public health concern in Saudi Arabia, with various serovars of Salmonella causing outbreaks and infections. The disease's clinical presentation includes common symptoms such as diarrhea, fever, and abdominal cramps, with potential complications in severe cases. Diagnosing salmonellosis in Saudi Arabia involves a combination of traditional laboratory methods and molecular techniques to ensure accurate identification and treatment. Preventive measures and control strategies, including vaccination campaigns, food safety protocols, and public health education, have been implemented to mitigate the spread of salmonellosis. Challenges such as antimicrobial resistance, limited healthcare resources in rural areas, and underreporting of cases persist and impact the effective management of the disease. Recommendations for improving salmonellosis prevention and management include enhancing surveillance, implementing public health education campaigns, strengthening food safety regulations, promoting antimicrobial stewardship, investing in research, improving healthcare infrastructure, and fostering collaboration and coordination between sectors. Implementing these recommendations can help Saudi Arabia effectively address the challenges posed by salmonellosis and reduce the burden of the disease on public health.
{"title":"Comprehensive review of salmonellosis: current status of the disease and future perspectives.","authors":"Ohoud S Alhumaidan","doi":"10.4081/ijfs.2024.12904","DOIUrl":"10.4081/ijfs.2024.12904","url":null,"abstract":"<p><p>Salmonellosis is a significant public health concern in Saudi Arabia, with various serovars of <i>Salmonella</i> causing outbreaks and infections. The disease's clinical presentation includes common symptoms such as diarrhea, fever, and abdominal cramps, with potential complications in severe cases. Diagnosing salmonellosis in Saudi Arabia involves a combination of traditional laboratory methods and molecular techniques to ensure accurate identification and treatment. Preventive measures and control strategies, including vaccination campaigns, food safety protocols, and public health education, have been implemented to mitigate the spread of salmonellosis. Challenges such as antimicrobial resistance, limited healthcare resources in rural areas, and underreporting of cases persist and impact the effective management of the disease. Recommendations for improving salmonellosis prevention and management include enhancing surveillance, implementing public health education campaigns, strengthening food safety regulations, promoting antimicrobial stewardship, investing in research, improving healthcare infrastructure, and fostering collaboration and coordination between sectors. Implementing these recommendations can help Saudi Arabia effectively address the challenges posed by salmonellosis and reduce the burden of the disease on public health.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12904"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694620/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921586","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}
Pub Date : 2024-09-25eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.12630
Stefano Colorio, Francesca Precazzini, Martina Stella, Michela Rabini, Gloria Paolazzi, Evelin Elke Oberkalmsteiner, Mara Borghi, Astrid Bettini, Alexander Tavella
South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called Südtiroler Speck/Speck Alto Adige (Speck) plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of Speck. This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered.
{"title":"<i>Speck</i>: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation.","authors":"Stefano Colorio, Francesca Precazzini, Martina Stella, Michela Rabini, Gloria Paolazzi, Evelin Elke Oberkalmsteiner, Mara Borghi, Astrid Bettini, Alexander Tavella","doi":"10.4081/ijfs.2024.12630","DOIUrl":"10.4081/ijfs.2024.12630","url":null,"abstract":"<p><p>South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called <i>Südtiroler Speck/Speck Alto Adige</i> (<i>Speck</i>) plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of <i>Speck</i>. This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12630"},"PeriodicalIF":1.8,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694615/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921385","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}
Pub Date : 2024-08-06eCollection Date: 2024-11-12DOI: 10.4081/ijfs.2024.11600
Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli
This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species packs were purchased from various online commercial suppliers. Moisture, lipids, fatty acids, titratable acidity, mineral elements, and primary and secondary lipid oxidation products were determined. Statistical multivariate approaches were applied to investigate the contribution of each chemical variable to the characterization of edible insects. Titratable acidity (up to 37.3 g oleic acid per 100 g of crickets), as well as primary and secondary lipid oxidation products, showed great variability within and between species. The study revealed a significant occurrence of rancidity (45.5% of the samples exceeded the peroxide limit of 10 mEqO2/kg; 100% of the samples exceeded the indication of 1 mg/kg malondialdehyde), whereas the heavy metal content indicated a relatively safe condition, suggesting the absence of potential risks to human health. Both the chemical and the elemental properties could be regarded as potential characteristics suitable for authenticating this food matrix. This study contributes to the description of several chemical features in commercialized processed insect-based products, aiming to highlight possible safety concerns and identify those unfit for human consumption.
{"title":"Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content.","authors":"Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli","doi":"10.4081/ijfs.2024.11600","DOIUrl":"10.4081/ijfs.2024.11600","url":null,"abstract":"<p><p>This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species packs were purchased from various online commercial suppliers. Moisture, lipids, fatty acids, titratable acidity, mineral elements, and primary and secondary lipid oxidation products were determined. Statistical multivariate approaches were applied to investigate the contribution of each chemical variable to the characterization of edible insects. Titratable acidity (up to 37.3 g oleic acid per 100 g of crickets), as well as primary and secondary lipid oxidation products, showed great variability within and between species. The study revealed a significant occurrence of rancidity (45.5% of the samples exceeded the peroxide limit of 10 mEqO2/kg; 100% of the samples exceeded the indication of 1 mg/kg malondialdehyde), whereas the heavy metal content indicated a relatively safe condition, suggesting the absence of potential risks to human health. Both the chemical and the elemental properties could be regarded as potential characteristics suitable for authenticating this food matrix. This study contributes to the description of several chemical features in commercialized processed insect-based products, aiming to highlight possible safety concerns and identify those unfit for human consumption.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"11600"},"PeriodicalIF":1.8,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694618/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921594","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}
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}