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XXXI Convegno Nazionale dell’Associazione Italiana Veterinari Igienisti (AIVI)| Teramo, 22-24 settembre 2022 马克思意大利国家协会、卫生会议(AIVI) | Teramo 2022年9月22日至24日,
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-09-21 DOI: 10.4081/ijfs.2022.10883
The Editors
[This abstract book contains the abstracts presented at the 31st National Congress of the Italian Association of Veterinary Food Hygienists (AIVI)]   [In italian]
[这本摘要书包含在意大利兽医食品卫生学家协会(AIVI)第31届全国代表大会上发表的摘要][意大利语]
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引用次数: 0
Intradiaphragmatic abscesses in a wild boar (Sus scrofa): Inspective implications based on anatomopathological evidences. 野猪(Sus scrofa)的膈内脓肿:基于解剖病理学证据的检查意义。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-09-20 eCollection Date: 2022-08-11 DOI: 10.4081/ijfs.2022.10346
Andrea Piccinini, Gianluigi Ferri, Alberto Olivastri, Fabio Rossi, Anna Rita Festino, Alberto Vergara

The intradiaphragmatic localization of an abscess is rarely described in humans and in other animal domestic and wild species, and can be caused by penetrative traumas (i.e., firearm injuries). Here we describe two intradiaphragmatic abscesses in a hunted adult male wild boar (Sus scrofa) pluck, associated with adhesion phenomena with the contiguous anatomical structures (pleural, phrenic, and glissonian serosas) and observed during the post mortem inspection, in accordance with the Reg. EU 627/2019. One of these lesions also presented a phreno-abdominal fistula. We found in cytopathological evaluation of the neoformations' content the presence of spheroidal bacterial soma, characterized by linearly concatenated "Streptococcus-like" aggregation pattern. Furthermore, microbiological assays revealed a polymicrobial pattern characterized by the presence of telluric microorganisms, some of which have a marked pyogenic action (Streptococcus suis type I, Sphingomonas paucimobilis, Carnobacterium divergens, and Lactobacillus sakei). Our results and collected evidence demonstrate the pathogenetic hypothesis of bacterial contamination secondary to penetrative trauma caused by a not-mortal projectile's wound, defining the inspective behaviour according to the cogent legislation. These lesions, in the reason of their potential relation to toxemia, bacteremia and septicemia phenomena, represent a sanitary risk that impose, from a normative point of view, the total condemnation of the carcass. These inspective implications, originating from the observation and interdisciplinary description of the anatomopathological and microbiological features of the lesions, are directly projected on the normative scenario, providing useful elements to guarantee the health of the consumer.

在人类和其他家养和野生动物中,很少描述脓肿的膈肌内定位,并且可能由穿透性创伤(即火器伤害)引起。在这里,我们描述了在一只被猎杀的成年雄性野猪(Sus scrofa)身上发生的两个膈腔内脓肿,与邻近的解剖结构(胸膜、膈膜和脊髓浆膜)的粘连现象有关,并在尸检时观察到,符合Reg。欧盟的627/2019。其中一个病变还出现膈腹瘘。我们在对新生物的细胞病理学评估中发现球形细菌体的存在,其特征是线性连接的“链球菌样”聚集模式。此外,微生物学分析显示,土壤微生物的存在是一种多微生物模式,其中一些具有明显的化脓作用(猪链球菌、少动鞘单胞菌、分化肉杆菌和酒井乳杆菌)。我们的研究结果和收集的证据证明了非致命弹丸伤致穿透性创伤继发细菌污染的致病假说,并根据有说服力的立法定义了检查行为。由于这些病变可能与毒血症、菌血症和败血症现象有关,因此构成卫生风险,从规范的角度来看,必须对胴体进行全面谴责。这些检查影响源于对病变的解剖病理学和微生物特征的观察和跨学科描述,直接投射到规范情景中,为保障消费者的健康提供有用的元素。
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引用次数: 1
Antimicrobial of tropical fruit and vegetable waste extract for food-borne pathogenic bacteria. 热带果蔬废提取物对食源性致病菌的抑菌作用。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-09-08 eCollection Date: 2022-08-11 DOI: 10.4081/ijfs.2022.10510
Titik Budiati, Wahyu Suryaningsih, Titania Nur Bethiana
Tropical fruit and vegetable wastes become great potential natural resources of bioactive compounds for antimicrobial. The aim of the study was to determine the effect of antimicrobial extracted from tropical fruit and vegetable waste to inhibit foodborne pathogenic bacteria (Aeromonas hydrophilla, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Vibrio parahaemolyticus). A total of six tropical fruit waste (peel of pineapple, jackfruit, durian, coffee, mangosteen, and cacao pods) and five tropical vegetable waste (stem of sembukan, lamtoro pods, jengkol shell, bitter bean pods, Indian marsh fleabane leave) was extracted by using maceration method. The antimicrobial activity of extracts was carried out by using disc diffusion assay and Minimum Inhibitory Concentration. The flavonoids in extract were identified and quantified by using Liquid Chromatography-Mass Spectrometry. The highest antimicrobial activity against Gram-positive bacteria (B. cereus, L. monocytogenes and S. aureus) was shown by jengkol, bitter bean and mangosteen waste extract in the range of 0,00038 to 4,2% for MIC. The highest antimicrobial activity inhibits Gram-negative bacteria (A. hydrophilla, E. coli, S. Typhimurium and V. parahaemolyticus) was shown by jengkol, bitter bean, mangosteen, sembukan and lamtoro waste extract in the range of 0,00038 to 3,1% for MIC which have apigenin, catechin, coumaric acid, gallic acid, genistein, hydroxybenzoic acids, luteolin, myricetin, naringenin dan quercetin as bioactive compounds. Total phenol of those waste extracts was in the range of 0.663 to 4,441 mg GAE/g. Jengkol, bitter bean, mangosteen, sembukan and lamtoro waste extract shown to be a potential natural antimicrobial to inhibit food-borne pathogenic bacteria.
热带果蔬废弃物是极具潜力的抗菌活性化合物天然资源。研究从热带果蔬废弃物中提取的抗菌物质对食源性致病菌(嗜水气单胞菌、蜡样芽孢杆菌、大肠杆菌、单核增生李斯特菌、鼠伤寒沙门菌、金黄色葡萄球菌、副溶血性弧菌)的抑制作用。采用浸渍法提取了6种热带水果废弃物(菠萝皮、菠萝蜜皮、榴莲皮、咖啡皮、山竹果皮、可可豆荚)和5种热带蔬菜废弃物(山竹茎、龙葵豆荚、鲜瓜壳、苦豆豆荚、印度沼泽麻叶)。采用圆盘扩散法和最小抑菌浓度法测定提取物的抑菌活性。采用液相色谱-质谱联用技术对提取液中黄酮类化合物进行了鉴定和定量。对革兰氏阳性细菌(蜡样芽孢杆菌、单核增生乳杆菌和金黄色葡萄球菌)的抑菌活性最高,苦豆和山竹废提取物的MIC值在0.00038 ~ 4.2%之间。枸杞、苦豆、山竹、仙布甘和lamtoro废提取物对革兰氏阴性菌(水芽胞杆菌、大肠杆菌、鼠伤寒沙门氏菌和副溶血性弧菌)的抑菌活性最高,抑菌活性范围为0.00038% ~ 3.1%,其中芹菜素、儿茶素、香豆酸、没食子酸、染料木素、羟基苯甲酸、木犀草素、杨梅素、柚皮素和槲皮素为生物活性化合物。总酚含量在0.663 ~ 4441 mg GAE/g之间。枸杞、苦豆、山竹、仙布坎和山竹废提取物被证明是一种潜在的天然抗菌剂,可以抑制食源性致病菌。
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引用次数: 3
Effect of different cooking treatments on the residual level of sulphites in shrimps. 不同蒸煮处理对对虾亚硫酸盐残留量的影响。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-09-01 eCollection Date: 2022-08-11 DOI: 10.4081/ijfs.2022.10029
Giovanna Berardi, Aurelia Di Taranto, Valeria Vita, Ciro Marseglia, Marco Iammarino

Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called "blackspot" that is a defect that compromises the marketability of these products. High levels of ingested sulphites may cause pseudoallergenic reactions in susceptible people. Moreover, they can exercise mutagenic and citotoxic effects other that destroy some vitamins such as thiamine, folic acid, nicotinamide and pyridoxal. The residual level of sulphites in crustaceans can be considerably affected by the specific method of cooking. In this study, 5 traditional procedures of cooking - grilling, oven, frying, steaming and stewed cooking - were compared to verify their effect on the residual concentration of sulphites in shrimp samples. The analytical determination was carried out using a fully validated and accredited analytical method by ion chromatography with conductivity detection. The results demonstrated that cooking leads to the decrease of sulphites levels in the products, with the highest percentage of reduction (55.3%) obtained by steaming and the lowest using oven (13.9%). The results of this study confirm that the specific method of cooking should be taken into account during "total diet studies" and risk assessment for appraising the effective number of sulphites ingested from crustaceans consumption.

亚硫酸盐(或亚硫酸盐)是一类食品添加剂,在欧洲由代码E220-E228确定。它们在甲壳类动物中的添加是允许的,有特定的法律限制,以避免所谓的“黑点”,即损害这些产品适销性的缺陷。在易感人群中,摄入大量亚硫酸盐可能会引起假性过敏反应。此外,它们可以发挥诱变和毒性作用,破坏一些维生素,如硫胺素、叶酸、烟酰胺和吡哆醛。甲壳类动物体内亚硫酸盐的残留水平会受到特定烹饪方法的很大影响。在本研究中,比较了5种传统烹饪方法-烧烤、烤箱、油炸、蒸和炖-来验证它们对虾样品中亚硫酸盐残留浓度的影响。分析测定采用经过充分验证和认可的离子色谱电导率检测分析方法进行。结果表明,蒸煮可降低产品中亚硫酸盐含量,蒸煮降低率最高(55.3%),烘箱降低率最低(13.9%)。这项研究的结果证实,在“总饮食研究”和评估甲壳类动物摄入亚硫酸盐的有效数量的风险评估中,应考虑具体的烹饪方法。
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引用次数: 1
Occurrence of drug-resistant enteric bacteria and associated factors among food handlers of the Mass Catering Center: A laboratory-based cross-sectional study. 大众餐饮中心食品处理人员肠道耐药菌的发生及相关因素:一项基于实验室的横断面研究。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-08-31 eCollection Date: 2022-08-11 DOI: 10.4081/ijfs.2022.10221
Chalachew Yenew, Minwuyelet Andualem, Fitalew Tadele, Sileshi Mulatu, Getaneh Atikilt, Asaye Alamneh Gebeyehu

This study aimed to determine antimicrobial- resistance (AMR) enteric bacterial load and associated factors among Food Handlers (FHs) ofMass Catering Center (MCC), Ethiopia. From January to June 2020, a laboratory-based cross-sectional study was conducted using the standard Swab microbiological analysis method and the Kirby-Bauer disc diffusion method on 160 randomly selected FHs and food serving areas and analyzed with RStudio- 1.2.5033 for contamination, resistance level, and source determination. The contamination of AMR Escherichia coli was33.3% (95% CI, 31.5%, 36.4%), Salmonella 30% (95% CI, 29.8%, 36.0%) and Shigella 20% (95% CI, 19.2%, 26.9%) among the hand of FHs serving in MCC. The contamination was more likely associated with low work experience [AOR, 1.42 (95% CI: 1.22-1.87)], a low educational level [AOR, 1.62 (95% CI: 1.52-189)], irrational drug use characteristics [AOR, 1.75(95% CI: 1.64-2.00)], lack of sufficient food safety knowledge [AOR, 1.52 (95% CI: 1.32-1, 67)] of the FHs and the sanitary condition of the food serving area [AOR:1.98 (95% CI, 1.45, 2.53)]. The contamination of the hand of FHs serving in the MCC with AMR enteric FBB at the University cafeteria could indicate the likelihood of the occurrence of foodborne outbreaks.

本研究旨在确定埃塞俄比亚大众餐饮中心(MCC)食品处理人员(FHs)肠道细菌耐药性(AMR)及其相关因素。2020年1 - 6月,采用标准拭子微生物学分析方法和Kirby-Bauer圆盘扩散法对160个随机选择的FHs和食品服务区域进行实验室横断面研究,并使用RStudio- 1.2.5033进行污染、抗性水平和来源确定分析。在MCC服务的FHs中,AMR大肠杆菌污染为33.3% (95% CI, 31.5%, 36.4%),沙门氏菌污染为30% (95% CI, 29.8%, 36.0%),志贺氏菌污染为20% (95% CI, 19.2%, 26.9%)。污染更可能与以下因素有关:低工作经验[AOR, 1.42 (95% CI: 1.22-1.87)]、低教育水平[AOR, 1.62 (95% CI: 1.52-189)]、不合理用药特征[AOR, 1.75(95% CI: 1.64-2.00)]、缺乏足够的食品安全知识[AOR, 1.52 (95% CI: 1.32- 1.67)]和食品服务区域的卫生条件[AOR:1.98 (95% CI: 1.45, 2.53)]。在MCC服务的FHs的手在大学自助餐厅被AMR肠道FBB污染,可能表明发生食源性暴发的可能性。
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引用次数: 0
A descriptive cross-sectional study of food hygiene practices among informal ethnic food vendors in Gauteng Province, South Africa. 在豪登省,南非的非正式民族食品摊贩食品卫生实践的描述性横断面研究。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-07-04 eCollection Date: 2022-06-21 DOI: 10.4081/ijfs.2022.9885
Tulisiwe P Mbombo-Dweba, Christian A Mbajiorgu, James W Oguttu

Demand for ethnic foods by the immigrant population has led to proliferation of ethnic food shops (shops selling foods eaten by different ethnic groups). However, the status of the food hygiene practices among these vendors is unknown. This study investigated food hygiene practices among informal ethnic food vendors in Gauteng Province (GP), South Africa. Participants included immigrants managing informal ethnic food shops in GP. Snowball sampling was used to identify participants (n=40). A questionnaire/checklist was used to collect information on hygiene practices. Although majority of ethnic food shops (95%; n=38) operated in permanent structures, just over half (55%; n=22) of these facilities had windows. The remaining 5% (n=2) of the vendors operated from the boot/trunk of cars. None of the participants had a food probe used to monitor the temperature of food. Most of the participants (65%; n=26) did not own freezers, and just above half (55%, n=22) had microwave ovens. Majority (95%; n=38) of the respondents had access to toilet facilities and tap water at their premises. Only two (5%; n=2) respondents brought water from home, and these used public toilets at shopping centers in the vicinity of their businesses. Majority (72.5%; n=29) of the respondents were not aware of the importance of keeping food above 65˚C. Slightly over half (55%, n=22) of the respondents did not reheat the food before serving, and only 10 % (n=4) followed proper food reheating procedures. Poor food hygiene practices and lack of appropriate food handling equipment and facilities are common among ethnic food vendors. The widespread lack of awareness of the importance of holding food above 65˚C, and the high prevalence of not reheating the food before serving, and not following proper food reheating procedures, are a major source of concern as these practices are potentially associated with promoting food contamination with foodborne diseasecausing organisms. It is envisaged that findings reported here can guide policy makers to design policies that promote selling safe food by ethnic food vendors. To enhance compliance, it is recommended that such policies should be user friendly to the operators of informal ethnic food shops.

移民人口对民族食品的需求导致民族食品店(出售不同民族食用的食品的商店)的激增。然而,这些供应商的食品卫生实践状况尚不清楚。本研究调查了南非豪登省(GP)非正规民族食品摊贩的食品卫生习惯。参与者包括在GP管理非正式民族食品店的移民。采用滚雪球抽样来确定参与者(n=40)。使用问卷/检查表收集卫生习惯信息。虽然大多数民族食品店(95%;N =38)在永久性结构中运行,略超过一半(55%;这些设施中N =22)有窗户。剩下的5% (n=2)的供应商在汽车的行李箱/后备箱里经营。没有一个参与者有用来监测食物温度的食物探针。大多数参与者(65%;N =26)没有冰箱,略高于一半(55%,N =22)的人有微波炉。多数(95%;N =38)的受访者在他们的处所有厕所设施和自来水。只有两个(5%;N =2)受访者从家里带水,这些人使用公司附近购物中心的公共厕所。多数(72.5%;n=29)的受访者没有意识到将食物保持在65℃以上的重要性。略超过一半(55%,n=22)的受访者在上菜前没有重新加热食物,只有10% (n=4)遵循了适当的食物重新加热程序。不良的食品卫生习惯和缺乏适当的食品处理设备和设施在少数民族食品摊贩中很常见。人们普遍缺乏对将食物保持在65℃以上的重要性的认识,而且在上菜前不重新加热食物的现象非常普遍,没有遵循适当的食物重新加热程序,这些做法都是令人担忧的主要原因,因为这些做法可能与促进食源性疾病致病菌污染的食品有关。预计本文报告的研究结果可以指导决策者制定促进少数民族食品摊贩销售安全食品的政策。为了加强遵守,建议这些政策应便于非正式民族食品商店经营者使用。
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引用次数: 0
Evaluation of the microbiological and chemical aspects of autochthonous wild snails in Sardinia. 撒丁岛本地野生蜗牛的微生物学和化学评价。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-06-29 eCollection Date: 2022-06-21 DOI: 10.4081/ijfs.2022.10289
Valentina Coroneo, Luisa Marras, Valerio Giaccone, Daniele Conficoni, Silvana Anna Stefania Brignardello, Elisa Bissacco, Claudio Trapella, Andrea Alogna, Valentina Gentili, Antonio Parisi, Federica Loi, Stefano Cappai, Margherita Pisanu, Maria Paola Cogoni

This study was conducted to acquire knowledge on the epidemiology and ecology of some zoonotic agents in snails. Chemical and microbiological analysis was carried out on 46 samples of snails belonging to the species of Helix aspersa and Helix (Eobania) vermiculata. The association between heavy metals and wild snails, a native consumer product in the Region of Sardinia, was determined. The molecular characterisation of Listeria monocytogenes virulence genes has shown a genetic profile that deserves more attention for the improvement of surveillance and risk prevention. Specimens of H. vermiculata showed higher concentrations of cadmium (M=0.80±0.56 mg/kg) than H. aspersa (M=0.61±0.17 mg /kg). A further objective was to determine whether the samples showed significant differences from the point of view of secretion characterisation, in terms of protein content, and to identify species-specific correlations and possible relationships with the environment. The presence of Salmonella enterica sub.sp houtenae (6,14: z4, z23) and Salmonella enterica subsp diarizonae (47: k: e, n, z15) (1 sample), Listeria monocytogenes (2 samples) with Molecular characterization of virulence genes together with the measurement of heavy metals in samples of wild snails has shown a health and hygiene profile that would deserve greater attention for the improvement of the surveillance and prevention of microbiological and chemical risk in such products which currently show a tendency towards increase in consumption.

本研究旨在了解蜗牛中某些人畜共患病原体的流行病学和生态学。对46份钉螺标本进行了化学和微生物学分析,分别属于钉螺和钉螺。确定了重金属与野生蜗牛(撒丁岛地区的一种本地消费品)之间的关系。单核细胞增生李斯特菌毒力基因的分子特征显示出一种值得重视的遗传谱,以改善监测和风险预防。水蛭标本中镉的浓度(M=0.80±0.56 mg/kg)高于水蛭标本(M=0.61±0.17 mg/kg)。进一步的目标是确定样品是否从分泌特征的角度显示显着差异,就蛋白质含量而言,并确定物种特异性相关性以及与环境的可能关系。大肠沙门菌(6,14:z4, z23)和diarizonae肠炎沙门菌(47:k;e, n, z15)(1个样本),单核增生李斯特菌(2个样本),毒力基因的分子表征以及野生蜗牛样本中重金属的测量显示出健康和卫生状况,值得更多关注,以改善对这些产品的微生物和化学风险的监测和预防,目前这些产品呈现出消费增加的趋势。
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引用次数: 0
Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy. 意大利翁布里亚(Umbria)农场生产的佩科里诺干酪和山羊奶酪中分离的肠球菌的进化和耐药性,该地区面临欧盟法规1305/2013的限制。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-06-29 eCollection Date: 2022-06-21 DOI: 10.4081/ijfs.2022.10070
Luca Grispoldi, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Juan García-Díez, Athanasios Chalias, Beniamino Cenci-Goga

The latest EU regulation on geographical indications (EU Regulation No. 1151/2012) has introduced a set of new tools for the protection and enhancement of food products in rural areas, under the group name of optional quality term (OQT). The Commission Delegated EU Regulation, No. 665/2014, regulated the conditions for the use of the optional quality term mountain product (MP), to support the implementation of a mountain value chain. This new tool is aimed at promoting local development, maintaining the economic activities in mountain areas, and redistributing wealth, whilst, at the same time, promoting the territory. Pecorino and goat cheeses are typical Italian cheeses made usually with whole raw ewe's or raw goat's milk, without starter culture addition. In an attempt to characterize these productions, the aim of this study was to investigate the evolution of enterococci during the production and ripening of Pecorino cheese made in three different farms, located in Umbria, Italy in areas facing natural or other specific constraints as stipulated by Regulation 1305/2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD). Enterococci are enteric organisms which are commonly isolated from ewe and goat's milk production in Umbria, Italy. Counts of enterococci in raw milk ranged from 1.75 for ovine milk to 3.62 for ewe milk and a marked reduction was observed after thermization especially in ovine milk. Out of 100 isolates, 69 were E. faecium, 23 E. durans, 8 E. faecalis and 2 E. casseliflavus and the distribution of species between farms and between samples showed a prevalence of E. faecium in ovine farms and E. durans in ewes farms, with an equal dis-tribution between samples. High percentages of susceptible isolates were found for amoxicil-lin/clavulanic acid, ampicillin, chloramphenicol, sulphamethoxazole, sulphamethoxazole/ trimethoprim, ticarcillin, vancomycin. A high prevalence of resistant strains (>30%) was ob-served for amikacin, ciprofloxacin, ceftriaxone, kanamycin, tetracycline. A comparison of this re-sults with those of previous works on similar dairy products revealed high levels of resistance to antimicrobials which needs to be addressed.

最新的欧盟地理标志法规(EU法规No. 1151/2012)引入了一套新的工具,以可选质量术语(OQT)的名称保护和增强农村地区的食品。欧盟委员会授权第665/2014号欧盟法规规定了可选质量术语山地产品(MP)的使用条件,以支持山地价值链的实施。这个新工具旨在促进当地发展,维持山区的经济活动,重新分配财富,同时促进领土发展。佩科里诺干酪和山羊奶干酪是典型的意大利奶酪,通常用全生母羊或生羊奶制成,不添加发酵剂。为了描述这些产品的特征,本研究的目的是调查在意大利翁布里亚三个不同农场生产的佩科里诺奶酪生产和成熟过程中肠球菌的演变,这些农场位于欧洲农业发展基金(EAFRD)关于支持农村发展的1305/2013号条例规定的面临自然或其他特定限制的地区。肠球菌是一种肠道微生物,通常从意大利翁布里亚的母羊和山羊产奶中分离出来。原料奶中的肠球菌计数从羊奶的1.75到母奶的3.62不等,加热后观察到明显减少,尤其是羊奶。100株分离株中,粪肠杆菌69株,粪肠杆菌23株,粪肠杆菌8株,casseliflavus 2株,种间和样本间分布显示,羊场以粪肠杆菌为主,母场以粪肠杆菌为主,样本间分布均匀。对阿莫西林/克拉维酸、氨苄西林、氯霉素、磺胺甲恶唑、磺胺甲恶唑/甲氧苄啶、替卡西林、万古霉素敏感的分离株比例较高。阿米卡星、环丙沙星、头孢曲松、卡那霉素、四环素耐药株发生率较高(>30%)。将这一结果与以前对类似乳制品的研究结果进行比较,揭示了对抗菌素的高水平耐药性,这需要解决。
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引用次数: 1
Effect of gaseous ozone treatment on biofilm of dairy-isolated Pseudomonas spp. strains. 气态臭氧处理对乳分离假单胞菌生物膜的影响。
IF 1.3 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-06-29 eCollection Date: 2022-06-21 DOI: 10.4081/ijfs.2022.10350
Felice Panebianco, Selene Rubiola, Francesco Chiesa, Tiziana Civera, Pierluigi Aldo Di Ciccio

Microbial biofilms existing in food industries have been implicated as important contamination sources of spoilage and pathogenic microorganisms in the finished products. Among the innovative strategies proposed to contrast biofilms in food environments, ozone is recognised as an environmentally friendly technology but there are few studies about its effect against bacterial biofilms. The objective of this study was to evaluate the effect of gaseous ozone (50 ppm for 6 h) in inhibition and eradication of biofilm formed by twenty-one dairyisolated Pseudomonas spp. strains. Before ozone treatments, all isolates were screened for biofilm formation according to a previously described method. Strains were then divided in four groups: weak, weak/moderate, moderate/strong, and strong biofilm producers based on the biofilm biomass value of each isolate determined using the optical density (OD - 595 nm). Inhibition treatment was effective on the strain (C1) belonging to the weak producers' group, on all strains classified as weak/moderate producers, on two strains (C8 and C12) belonging to the group of moderate/strong producers and on one strain (C13) classified as strong producer. Conversely, eradication treatments were ineffective on all strains tested, except for the strain C4 which reduced its biofilm-forming abilities after exposure to ozone gas. In conclusion, gaseous ozone may be used to enhance existing sanitation protocols in food processing environments, but its application alone not seems sufficient to contrast Pseudomonas spp. established biofilms.

食品工业中存在的微生物生物膜已被认为是最终产品中腐败和致病微生物的重要污染源。在食品环境中对比生物膜的创新策略中,臭氧被认为是一种环境友好技术,但关于其对细菌生物膜的影响的研究很少。本研究的目的是评价气态臭氧(50 ppm,持续6小时)对21株乳分离假单胞菌形成的生物膜的抑制和根除作用。在臭氧处理之前,根据先前描述的方法对所有分离物进行生物膜形成筛选。根据光密度(OD - 595 nm)测定的生物膜生物量值,将菌株分为弱、弱/中等、中等/强、强生膜4组。抑菌处理对弱生产者组(C1)、弱/中等生产者组(所有菌株)、中/强生产者组(C8和C12)和强生产者组(C13)均有效。相反,除菌株C4暴露于臭氧气体后降低其生物膜形成能力外,根除处理对所有受试菌株均无效。总之,气态臭氧可用于加强食品加工环境中现有的卫生协议,但其应用本身似乎不足以对比假单胞菌属建立的生物膜。
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引用次数: 5
Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes. 选择商业保护性培养物添加到撒丁岛发酵香肠中,以控制李斯特菌。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-06-27 eCollection Date: 2022-06-21 DOI: 10.4081/ijfs.2022.10368
Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano

Sardinian fermented sausage "Salsiccia Sarda" is a Mediterranean-style, semi-dry, fermented, RTE product, representing the main pork meat product in Sardinia (Italy). The high variability that characterizes the technological processes applied in different production plants results in sausages with different chemico-physical features sometimes permissive for the growth of Listeria monocytogenes. In order to guarantee the hygienic-sanitary quality of the final product and to innovate the manufacturing process, the main objective of this study was to evaluate the use of different commercial protective cultures to control L. monocytogenes growth in the Sardinian fermented sausage. In the first step, in vitro tests were carried out to evaluate the effectiveness of five freeze-dried bioprotective cultures availabe on the market in limiting the growth of L. monocytogenes. The two protective cultures that showed the best in vitro results were selected for a challenge test on artificially contaminated Sardinian fermented sausages. Moreover, the protective culture that showed the best results in inhibiting the growth of L. monocytogenes according to in vitro and challenge test experiments, was included into real production settings and validated in three producing plants. As a result, it was observed that protective cultures represent an important technological innovation for the Sardinian fermented sausage processing plants as they allow to control L. monocytogenes growth without altering the composition, the microflora and the chemical-physical characteristics of the product, thus ensuring safety and quality. Protective cultures also showed to reduce Enterobacteriaceae mean levels at the end of ripening and not to affect the natural concentration of lactic acid bacteria and coagulase-negative staphylococci.

撒丁岛发酵香肠 "Salsiccia Sarda "是一种地中海风格的半干发酵 RTE 产品,是撒丁岛(意大利)的主要猪肉产品。不同生产厂采用的技术工艺存在很大差异,导致香肠的化学物理特性各不相同,有时甚至容易滋生李斯特菌。为了保证最终产品的卫生质量并创新生产工艺,本研究的主要目的是评估使用不同的商业保护性培养物来控制李斯特菌在撒丁岛发酵香肠中的生长情况。第一步是进行体外试验,评估市场上现有的五种冻干生物保护培养物在限制单核细胞增生性球菌生长方面的有效性。挑选出体外试验结果最好的两种保护性培养物,对人工污染的撒丁岛发酵香肠进行挑战性试验。此外,根据体外实验和挑战测试实验,在抑制单核细胞增多症生长方面效果最佳的保护性培养物被纳入实际生产环境,并在三家生产厂进行了验证。结果表明,保护性培养物对撒丁岛发酵香肠加工厂来说是一项重要的技术创新,因为它们可以在不改变产品成分、微生物菌群和化学物理特性的情况下控制单核细胞增多症的生长,从而确保产品的安全和质量。保护性培养物还能降低成熟末期的肠杆菌平均水平,并且不会影响乳酸菌和凝固酶阴性葡萄球菌的天然浓度。
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引用次数: 0
期刊
Italian Journal of Food Safety
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