Italian Journal of Food Safety最新文献

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.

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.

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.

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".

This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. The inspection concerned the production site characteristics, processing flows, materials, and personnel to pinpoint potential product contamination and record objective data collection through a 126-question demerit scoring system. The examined areas encompassed various aspects, such as the point of sale, management of raw materials and packaging, hygiene practices, finished product quality, sanitization procedures, external spaces, personnel, and other factors impacting food safety and hygiene. Additionally, assessments of the microbiological air quality were carried out. Two cohorts (six and nine companies in 2018-2019 and in 2020-2021, respectively) revealed critical issues in warehouse/packaging (70% non-compliance), finished product/cooling (50% non-compliance), and people/products flow (38% non-compliance). Site visits identified pest management and raw material handling challenges. Significant airborne mold and yeast contamination (30-50 colony-forming units/plate/h) were observed in areas near processing sites or with air turbulence. This study facilitated constructive discussions and proposed solutions with the participating companies.

Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Studies about Staphylococcus aureus in chicken eggs more extensively discuss the path, source, and level of prevalence of contamination at the final distributor or consumer. Therefore, this study investigates CCP contamination of S. aureus in chicken eggs and their potential consumption, which could endanger human health from the layer farm until the final distributor. This study is critical in health, public health, and veterinary medicine for preventing and controlling consumers' security. This study done for CCP on the chain distribution of chicken eggs starts with preparing production and distribution process flow diagrams for livestock, agents/wholesalers, and retailers. Confirmation of operational production in the field/location study is based on the flow chart that has been arranged, identifying all potential dangers associated with each stage and analyzing potential risks considering every action for controlling identified hazards. The next step involves pinpointing the CCP to counteract the identified threat. An application tree decision defines the CCP, and the logical and final approach is the determination limit critical to the CCP. Analysis results in the determination of CCP contamination of S. aureus, indicating that chicken eggs, personal hands (farm workers, wholesalers, and retailers), shelf eggs, and feces are CCP on farms.