Italian Journal of Food Safety最新文献

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

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

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.

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

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

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

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.

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.