Italian Journal of Food Safety最新文献

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

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

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

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

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

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

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

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

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 of applying good hygienic practices during production.

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