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Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy). 翁布里亚地区(意大利中部)收集食物中小肠结肠炎耶尔森菌流行率的回顾性研究。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.10996
Sara Primavilla, Silvana Farneti, Rossana Roila, Raffaella Branciari, Caterina Altissimi, Andrea Valiani, David Ranucci

Yersinia enterocolitica represents one of the main foodborne pathogens in Europe and the evaluation of possible sources of contamination and its prevalence in food is of considerable interest for risk analysis approach. The results of the search for Yersinia enterocolitica in food samples taken in Umbria region (central Italy) were evaluated during the years 2015-2018. Different types of foods were considered, both ready-to-eat (meat products, dairy products, and raw vegetables) and meat preparations to be eaten after cooking. Samples were assayed by molecular screening for the species indicator gene ompF. Screening positives were subjected to isolation and characterization by searching for specific virulence marker genes, including the ail gene responsible for invasiveness and the ystB gene for the production of enterotoxin. The total prevalence of positive samples for Yersinia enterocolitica was 16.86% with a higher percentage of positive samples in meat preparations (19.35%), followed by ready-to-eat vegetables (11.76%). Poultry meat samples had a higher prevalence than pork and beef samples. Neither positive samples were found in meat products and dairy, nor seasonality in positivity was observed. All isolated strains of Yersinia enterocolitica were biotype 1A, with absence of the ail virulence gene but presence of ystB gene. Since the strains isolated from human patients appear to be primarily biotypes that possess the ail marker, future investigations would be needed regarding the real role of biotype 1A in human disease. In this context, attention should certainly be paid to ready-to-eat vegetables and to careful cooking of meat preparations.

小肠结肠炎耶尔森菌是欧洲主要的食源性病原体之一,对可能的污染源及其在食品中的流行程度的评估对风险分析方法具有相当大的意义。对2015-2018年在翁布里亚地区(意大利中部)采集的食品样本中寻找小肠结肠炎耶尔森菌的结果进行了评估。考虑了不同类型的食物,包括即食食品(肉制品、乳制品和生蔬菜)和烹饪后食用的肉类制品。对样品进行物种指示基因ompF的分子筛选。筛选阳性者通过寻找特异性毒力标记基因进行分离和鉴定,包括负责侵袭性的ail基因和产生肠毒素的ystB基因。小肠结肠炎耶尔森菌总检出率为16.86%,其中肉类制剂检出率较高(19.35%),其次是即食蔬菜(11.76%)。禽肉样本的患病率高于猪肉和牛肉样本。没有在肉制品和奶制品中发现阳性样本,也没有观察到阳性的季节性。所有分离的小肠结肠炎耶尔森菌均为1A型,不含所有毒力基因,但存在ystB基因。由于从人类患者中分离的菌株似乎主要是具有ail标记的生物型,因此需要进一步研究1A生物型在人类疾病中的真正作用。在这种情况下,当然应该注意即食蔬菜和肉类准备的仔细烹饪。
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引用次数: 0
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance. 渗透胁迫对单核增生李斯特菌ATCC 7644的影响:持久性细胞和耐热性。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.10880
Luca Nalbone, Giorgia Sorrentino, Filippo Giarratana, Aurelian Schiopu-Mariean, Graziella Ziino, Alessandro Giuffrida

Persistent bacteria are a microbial subpopulation that, exposed to bactericidal treatment, is killed at a slower rate than the rest of the population they are part of. They can be triggered either following stress or stochastically without external signals. The hallmark of persistent bacteria is the biphasic killing curve, a sign that, within a microbial population, two subpopulations are inactivated at a different rate. Furthermore, when plated into a fresh medium and in the absence of stressors, persistent bacteria typically remain in the lag phase longer before resuming active replication. This study aims to evaluate in vitro whether the formation of persistent cells in a strain of Listeria monocytogenes can be triggered by exposure to osmotic stress and if this phenomenon can increase heat resistance in the bacterial population. In a first experiment, the lag time distribution of a L. monocytogenes strain grown in a 6% NaCl broth was evaluated using the software ScanLag. A stationary phase broth culture was inoculated on agar plates placed on an office scanner inside an incubator at 37°C. The plates were scanned every 20' for 4 days and the acquired images were automatically elaborated with the aid of MatLab software in order to evaluate the appearance times of every single colony. The experiment was also carried out on a control culture obtained by growing the strain in the broth without salt. In a second experiment, the same broth cultures, after proper dilutions to rebalance NaCl concentration, were subjected to a heat treatment at 51°C and the death curves obtained were parameterized using the GinaFit system. Results showed that the lag phase of 31.40% of the salt culture colonies was long enough to suppose the formation of persistent bacteria. Analyses of the thermal survival curves showed that the shoulder and tail model was the one that best represented the inactivation trend of the salt culture, unlike the control culture, whose trend was essentially linear. Results of the present study show how exposure to salt could induce the formation of persistent bacteria in a L. monocytogenes strain. The last raises concerns as persistent cells may not only be undetected with common analytical techniques but they even show a greater heat resistance.

持久性细菌是一种微生物亚群,在接受杀菌处理后,其被杀死的速度比它们所属的其他微生物慢。它们可以在压力下触发,也可以在没有外部信号的情况下随机触发。持久性细菌的标志是双相杀伤曲线,这表明在一个微生物种群中,两个亚种群以不同的速度灭活。此外,当被镀到新鲜培养基中,在没有应激源的情况下,持久性细菌通常在恢复主动复制之前停留在滞后期更长时间。本研究旨在体外评估渗透胁迫是否会引发单核增生李斯特菌株持久细胞的形成,以及这种现象是否会增加细菌群体的耐热性。在第一个实验中,使用ScanLag软件评估了在6% NaCl培养液中生长的单核增生乳杆菌菌株的滞后时间分布。在37°C的培养箱中,将固定相肉汤培养物接种在放置在办公室扫描仪上的琼脂板上。每隔20'扫描一次,连续4天,利用MatLab软件对采集到的图像进行自动加工,评估每个菌落的出现次数。并对该菌株在无盐肉汤中进行对照培养。在第二个实验中,同样的肉汤培养物,经过适当的稀释以平衡NaCl浓度,在51°C下进行热处理,并使用GinaFit系统参数化获得的死亡曲线。结果表明,31.40%的盐培养菌落滞期足够长,可以形成持久菌。热存活曲线分析表明,肩尾模型最能代表盐培养的失活趋势,而对照培养的失活趋势基本呈线性。本研究的结果显示了暴露于盐如何诱导单核细胞增生乳杆菌菌株中持久性细菌的形成。最后一点引起了人们的关注,因为持久细胞不仅可能无法用普通的分析技术检测到,而且它们甚至表现出更大的耐热性。
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引用次数: 1
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies. 食品企业的食品安全文化:托斯卡纳三家食品企业对食品安全文化认知的评价。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.11012
Francesca Marconi, Martina Sartoni, Roberta Nuvoloni, Beatrice Torracca, Matteo Gagliardi, Giulia Zappalà, Alessandra Guidi, Francesca Pedonese

The Commission Regulation (EU) No. 2021/382 (European Commission, 2021), amending the Regulation (EC) No. 852/2004 (European Commission, 2004), introduced the obligation for companies to establish and maintain a food safety culture (FSC). The methodology to evaluate, implement, and enhance the level of FSC is up to the individual companies. This study aimed to investigate the perception of FSC among the employees of 3 Tuscan medium-sized enterprises in the food sector, producing cured meat (A), dairy products (B), and frozen fish products (C). The survey was conducted through the development and administration of a questionnaire based on a 5 points Likert scale, referring to different aspects of FSC, organized in 6 sections with 5-6 statements each and subjected to a percentage of employees between 76 and 85%, classified also by the length of service (≤3 and >3 years). For all the companies, the minimum median and mode value for scores obtained by the different sections was 4, and the minimum median and mode value for the single statement was 3 (A, B; except for a bimodal value 2-4) and 4 (C). The section awareness and perception of risk showed the highest mean scores in all companies. As for the length of service, senior employees gave lower scores than junior ones in all sections in B and 3 sections in C. Overall, the results of the questionnaires showed a good perception of FSC, even though it was possible to identify some partial weaknesses.

委员会法规(EU) No 2021/382 (European Commission, 2021)修订了法规(EC) No 852/2004 (European Commission, 2004),引入了公司建立和维护食品安全文化(FSC)的义务。评价、实施和提高金融监督管理水平的方法取决于各个公司。本研究旨在调查三家托斯卡纳中型食品企业的员工对FSC的看法,这些企业生产腌制肉类(A)、乳制品(B)和冷冻鱼类产品(C)。该调查是通过开发和管理一份基于5分李克特量表的问卷来进行的,涉及FSC的不同方面,分为6个部分,每个部分有5-6个陈述,员工的比例在76 - 85%之间。按服务年限划分(≤3年和>3年)。对于所有公司,不同部门获得的分数的最小中位数和模式值为4,单个语句的最小中位数和模式值为3 (A, B;除了双峰值2-4)和4 (C)外,所有公司的风险意识和感知部分的平均得分最高。在服务年限方面,B的所有部分和c的3个部分中,高级员工的得分都低于初级员工。总体而言,调查结果显示,尽管可以发现一些部分的弱点,但对FSC的认知还是很好的。
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引用次数: 1
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods. 意大利北部手工腊肠不同季节生产环境微生物危害调查
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.10831
Lucia Gambi, Cecilia Crippa, Alex Lucchi, Gerardo Manfreda, Alessandra de Cesare, Frédérique Pasquali

In the present study, the occurrence of Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli VTEC was investigated in two batches of artisanal Italian salami tested in winter and summer. Moreover, enumerations of total bacterial count, lactic acid bacteria and Enterobacteriaceae were performed as well as monitoring of water activity and pH. Samples were taken from raw materials, production process environment, semi-finished product and finished products. The results revealed an overall increase of total bacterial count and lactic acid bacteria during the ripening period, along with a decrease of Enterobacteriaceae, pH and water activity. No significant difference was observed between the two batches. The enterobacterial load appeared to decrease during the maturation period mainly due to a decrease in pH and water activity below the limits that allow the growth of these bacteria. E. coli VTEC, Salmonella spp. or L. monocytogenes were not detected in both winter and summer batches. However, Klebsiella pneumoniae was detected in both summer and winter products. Except for one isolate, no biological hazards were detected in the finished salami, proving the efficacy of the ripening period in controlling the occurrence of microbiological hazard in ripened salami. Further studies are required to assess the virulence potential of the Klebsiella pneumoniae isolates.

本研究对冬季和夏季检测的两批手工意大利腊肠进行了单增李斯特菌、金黄色葡萄球菌、沙门氏菌和大肠埃希菌VTEC的检测。此外,还进行了细菌总数、乳酸菌和肠杆菌科的计数,以及水活度和ph值的监测。从原料、生产工艺环境、半成品和成品中取样。结果表明,在成熟期间,细菌总数和乳酸菌总数总体增加,而肠杆菌科、pH和水活性则下降。两批间无显著差异。在成熟期间,肠杆菌负荷似乎减少,主要是由于pH值和水活性降低到允许这些细菌生长的极限以下。冬季和夏季批次均未检出大肠杆菌VTEC、沙门氏菌和单核增生乳杆菌。夏季和冬季产品均检出肺炎克雷伯菌。除1株分离菌外,成品腊肠中未检出生物危害,说明成熟期对控制成熟腊肠微生物危害的发生有一定效果。需要进一步的研究来评估肺炎克雷伯菌分离株的潜在毒力。
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引用次数: 0
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system. 精油对单核增生李斯特菌和荧光假单胞菌双种生物膜的抑制作用。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.11048
Francesca Maggio, Annalisa Serio, Chiara Rossi, Chiara Purgatorio, Francesco Buccioni, Clemencia Chaves-López, Antonello Paparella

Biofilms represent an evolutionary form of life, which translates from life in free-living cells to a community lifestyle. In natural habitats, biofilms are a multispecies complex, where synergies or antagonisms can be established. For example, Listeria monocytogenes and Pseudomonas fluorescens are associated with a dual-species biofilm that is widespread in dairy plants. In food plants, multiple strategies are devised to control biofilms, including natural compounds such as essential oils (EOs). In this respect, this study evaluated the effectiveness of Thymbra capitata (L.) Cav. (TEO) and Cinnamomum zeylanicum (CEO) against a dual-species biofilm of L. monocytogenes and P. fluorescens, mimicking dairy process conditions. Based on Minimum Inhibitory Concentrations results, the EOs concentration (10 μL/mL) was chosen for the antibiofilm assay at 12°C on polystyrene (PS), and stainless-steel surfaces for 168 h, using a Ricotta-based model system as culture medium. Biofilm biomass was assessed by crystal violet staining, and the planktonic and sessile cells were quantified in terms of Log CFU/cm2. Results showed that CEO displayed the greatest antibiofilm activity, reducing significantly (P<0.05) P. fluorescens and L. monocytogenes sessile cells of about 2.5 and 2.8 Log CFU/cm2 after 72 h, respectively. However, L. monocytogenes gained the protection of P. fluorescens, evading CEO treatment and showing a minimal sessile cell reduction of 0.7 Log CFU/cm2 after 72 h. Considering the outcome of this study, CEO might have promising perspectives for applications in dairy facilities.

生物膜代表了一种生命的进化形式,它从自由生活的细胞转变为社区生活方式。在自然栖息地,生物膜是一个多物种的复合体,可以建立协同作用或拮抗作用。例如,单核增生李斯特菌和荧光假单胞菌与在乳制品中广泛存在的双物种生物膜有关。在食用植物中,设计了多种策略来控制生物膜,包括天然化合物,如精油(EOs)。在这方面,本研究评估了胸草(L.)的有效性。骑兵。(TEO)和Cinnamomum zeylanicum (CEO)对单核增生乳杆菌和荧光假单胞菌双种生物膜的抑制作用。根据最小抑制浓度结果,选择EOs浓度(10 μL/mL)在聚苯乙烯(PS)和不锈钢表面上,12°C下,以ricatta为基础的模型体系作为培养基,进行168 h的抗生素膜试验。结晶紫染色法测定生物膜生物量,以Log CFU/cm2定量浮游细胞和无根细胞。结果表明,CEO的抗膜活性最强,72 h后可显著降低PP.荧光细胞和单核增生乳杆菌的细胞数量,分别为2.5和2.8 Log CFU/cm2。然而,单核细胞生长乳杆菌获得了荧光杆菌的保护,避开了CEO处理,72小时后显示出最小的无根细胞减少0.7 Log CFU/cm2。考虑到本研究的结果,CEO可能在乳制品设施中有很好的应用前景。
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引用次数: 1
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes. 利用商业保护性培养物在分剂羊奶奶酪中控制单核细胞增生李斯特菌。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.10484
Rita Sanna, Francesca Piras, Giuliana Siddi, Maria Pina Meloni, Mariella Demontis, Vincenzo Spanu, Gavino Nieddu, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano

The main objective of this study was to innovate soft and semi-cooked sheep milk cheese production processes with the use of a commercial protective culture able to control Listeria monocytogenes growth. A freeze-dried commercial culture of Lactobacillus plantarum was tested in DS cheese and PS cheese, two types of pasteurized sheep milk, raw-paste cheeses aged for no less than 20 and 30 days respectively. In the first step, in vitro tests were conducted to identify the most suitable matrix for the growth of L. plantarum in order to create a subculture that could be used at industrial cheese-making plants. During the second phase of the study, L. plantarum culture was introduced in the manufacturing process of the cheeses in a production plant. Finally, a challenge test was conducted on portioned DS and PS cheeses in order to evaluate the activity of the protective culture against L. monocytogenes: the cheeses were portioned, experimentally contaminated with L. monocytogenes strains, vacuum packed and stored at +4°C (correct storage conditions) and at +10°C (thermal abuse). Cheeses were analysed at the end of the shelf-life to evaluate the presence and growth of L. monocytogenes, to enumerate lactic acid bacteria and determine chemicalphysical features. The results confirmed that protective cultures are a useful technological innovation to control L. monocytogenes growth during cheese storage without altering composition, microflora and chemical- physical characteristics of the product. However, the use of protective cultures should be applied as an integration of risk control measures and not as a substitute for preventive actions.

本研究的主要目的是利用一种能够控制单核细胞增生李斯特菌生长的商业保护性培养物,创新软质和半熟羊奶奶酪的生产工艺。将植物乳杆菌冻干商业培养物用于DS奶酪和PS奶酪、两种巴氏羊奶和生膏状奶酪中,分别陈化不少于20天和30天。在第一步中,进行了体外试验,以确定最适合植物乳杆菌生长的基质,以便创建可用于工业奶酪制造工厂的传代培养。在研究的第二阶段,在一家生产厂的奶酪生产过程中引入了植物乳杆菌培养物。最后,对分片的DS和PS奶酪进行攻毒试验,以评估保护培养物对单核增生乳杆菌的活性:将奶酪分片,用单核增生乳杆菌菌株进行实验污染,真空包装并在+4°C(正确储存条件)和+10°C(热滥用)下储存。在保质期结束时对奶酪进行分析,以评估单核细胞增生乳杆菌的存在和生长,枚举乳酸菌并确定化学物理特征。结果证实,保护性培养是一种有效的技术创新,可以在不改变产品组成、微生物群和化学物理特性的情况下控制奶酪储存过程中单核细胞增生乳杆菌的生长。但是,保护性文化的使用应作为风险控制措施的综合,而不是作为预防行动的替代品。
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引用次数: 1
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis. 市售甲壳类动物弧菌的多位点序列分析。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.11045
Mohammad Shamsur Rahman, Sarah Currò, Lisa Carraro, Barbara Cardazzo, Stefania Balzan, Enrico Novelli, Federico Fontana, Greta Caburlotto, Amedeo Manfrin, Luca Fasolato

The genus Vibrio includes bacteria with different morphological and metabolic characteristics responsible for different human and animal diseases. An accurate identification is essential to assess the risks in regard to aquatic organisms and consequently to public health. The Multilocus Sequence Analysis (MLSA) scheme developed on the basis of 4 housekeeping genes (gyrB, pyrH, recA and atpA) was applied to identify 92 Vibrio strains isolated from crustaceans in 2011. Concatenated sequences were used for the phylogenetic and population analyses and the results were compared with those from biochemical identification tests. From the phylogenetic analysis, 10 clusters and 4 singletons emerged, whereas the population analysis highlighted 12 subpopulations that were well supported by phylogeny with few exceptions. The retrospective analysis allowed correct re-attribution of isolated species, indicating how, for some pathogens, there may be an overestimation of phenotypic identification (e.g. V. parahaemolyticus). Use of the PubMLST Vibrio database highlighted a possible genetic link between Sequence Type (ST) 529 and ST195 (V. alginolyticus) isolated from a human case in Norway during 2018. In addition to the identification of major risk groups of V. cholerae, V. vulnificus and V. parahaemolyticus, MLSA could be a valid support for species considered a minor risk, such as V. alginolyticus, V. mimicus and V. fluvialis. Due to the increased incidence of vibriosis in Europe, the application of different tools will also have to be considered to investigate the possible epidemiological links of the various species in the perspective of Open Science to protect the consumer.

弧菌属包括具有不同形态和代谢特征的细菌,可导致不同的人类和动物疾病。准确的识别对于评估水生生物的风险,进而对公众健康的风险至关重要。采用基于gyrB、pyrH、recA和atpA 4个家政基因的多位点序列分析(Multilocus Sequence Analysis, MLSA)方法,对2011年分离的92株甲壳类弧菌进行了鉴定。采用串联序列进行系统发育和群体分析,并与生化鉴定试验结果进行比较。从系统发育分析中,出现了10个聚类和4个单子,而种群分析则突出了12个亚种群,这些亚种群在系统发育上得到了很好的支持,几乎没有例外。回顾性分析允许对分离物种进行正确的重新归因,这表明对于某些病原体,可能存在对表型鉴定的高估(例如副溶血性弧菌)。PubMLST弧菌数据库的使用强调了2018年从挪威的一个人类病例中分离出的序列型(ST) 529和ST195(溶藻弧菌)之间可能存在的遗传联系。除了确定霍乱弧菌、创伤弧菌和副溶血性弧菌的主要风险群体外,MLSA还可以有效地支持被认为风险较小的物种,如溶藻弧菌、模拟弧菌和河流弧菌。由于欧洲弧菌病发病率的增加,还必须考虑应用不同的工具,从开放科学的角度调查各种物种之间可能的流行病学联系,以保护消费者。
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引用次数: 0
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia. 评估沙特阿拉伯Al-Ahsa地区沙特妇女的食品安全知识和做法。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.10716
Fahad Al-Asmari, Ahmed I H Ismail

Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good - fair - poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chisquare analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P<0.05) between level of food safety knowledge, practices of participants and their age, marital status, work status, and educational level, while there's no correlation with their family size and total income. Although, the overall result showed good level in food safety knowledge and slightly less in food safety practices among Saudi women living in Al-Ahsa region, continuous education, training, awareness, and motivation are highly recommended to improve women's knowledge and practices to higher levels.

食源性疾病每年造成约50万人死亡,其中30%发生在儿童中。本研究旨在评估沙特阿拉伯Al-Ahsa地区沙特妇女目前的食品安全知识和实践水平。通过个人访谈对239名沙特妇女进行了横断面研究。问卷由封闭式问题组成,涵盖了家庭和购物过程中食品安全知识和实践的不同方面。使用描述性分析来确定参与者的意识水平,并根据他们的食品安全知识和实践意识将得分分为三类(好-一般-差)。使用Chisquare分析进行社会人口统计学特征及其与食品安全知识和实践的相关性的影响。关于食品安全知识的调查结果显示,约50%的参与者获得了良好的分数,37.5%的参与者获得了一般的分数,12.5%的参与者获得了较差的分数。相比之下,75%的参与者在食品安全实践中获得了良好的分数,而12.5%的参与者在食品安全实践中获得了一般和较差的分数。结果还突出了显著的相关性(P
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引用次数: 1
A case study on DNA barcoding for pet food mislabeling in South Korea. 韩国宠物食品误标DNA条形码案例研究。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.11074
Duri Lee, Thinh Dinh Do, Jong-Won Baek, Min-Ho Mun, Hyung-Eun An, Chang-Bae Kim

Due to the close relationship between pets and humans, pet owners are highly invested in proper diets for their pets. Even though pet food mislabeling is concerning, there are few studies on this topic. This study investigated pet food mislabeling in South Korea's market based on DNA barcoding. In total, 10 pet food products were purchased, and 200 sequences of the partial Cytochrome c oxidase subunit 1 (COI) gene were generated from clones of the samples. The obtained sequences were compared to available public databases to identify species present in the ingredients. The data analyses showed that the labeled species were consistent with species detected by COI sequences in 6 of the products. However, the expected species were not detected in 4 products, revealing possible mislabeling in these samples. Our findings indicated that DNA barcoding might represent a promising tool to detect pet food mislabeling.

由于宠物与人类的密切关系,宠物主人在宠物的适当饮食上投入了大量资金。尽管宠物食品标签错误令人担忧,但关于这一主题的研究却很少。本研究基于DNA条形码调查了韩国市场上宠物食品的错误标签。共购买了10种宠物食品,从样品的克隆中获得了200条细胞色素c氧化酶部分亚基1 (COI)基因序列。将获得的序列与现有的公共数据库进行比较,以确定成分中存在的物种。数据分析表明,标记的种属与其中6个产品COI序列检测到的种属一致。然而,在4个产品中未检测到预期的物种,说明这些样品可能存在贴错标签的情况。我们的研究结果表明,DNA条形码可能是一种很有前途的检测宠物食品标签错误的工具。
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引用次数: 0
Research and characterization of fibrous microplastics and natural microfibers in pelagic and benthic fish species of commercial interest. 具有商业价值的中上层和底栖鱼类纤维性微塑料和天然微纤维的研究和特性。
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2023-03-08 DOI: 10.4081/ijfs.2023.11032
Serena Santonicola, Michela Volgare, Emilia Di Pace, Raffaelina Mercogliano, Mariacristina Cocca, Gennaro Raimo, Giampaolo Colavita

The ingestion of synthetic microfibers, the most prevalent type of microplastics in marine environments, and natural fibers was assessed in Engraulis engrasicolus and Mullus barbatus, two commercially important fish species in the Mediterranean Sea. Microfibers were isolated from the fish gastrointestinal tract using a 10% potassium hydroxide solution. For the microfiber characterization, the evaluation of specific morphological features using a light microscope, coupled with the Fourier-transform infrared (FTIR) analysis of a subsample of isolated particles, was applied. The preliminary results showed the occurrence of microfibers in 53 and 60% of European anchovy and Red mullet, respectively. A mean of 6.9 microfibers/individual was detected in anchovies, while on average Red mullet samples contained 9.2 microfibers/individual. The most common colors of fibers in both species were black, blue, and transparent. Visual characterization of fibers allowed the classification of 40% of the items as synthetic microfibers. FTIR spectroscopy confirmed the visual classification by fiber morphology. Microfibers were made of different typologies of polymers, represented by cellulose, cotton, and polyester. These findings confirm as the wide distribution of fibrous microplastics, and natural microfibers may impact both pelagic and deep-sea trophic webs. Despite the presence of microfibers in fish species poses a potential risk to human health, the literature is scarce regarding studies on the uptake by commercial marine fish mostly due to methodological issues. The visual characterization, corroborated by spectroscopic techniques, may be useful to differentiate synthetic and natural fibers, representing a fast and easy method to assess fibrous microplastic pollution in commercially important fish species.

对地中海两种重要的商业鱼类Engraulis engrasicolus和Mullus barbatus摄入合成微纤维(海洋环境中最普遍的微塑料类型)和天然纤维进行了评估。用10%氢氧化钾溶液从鱼的胃肠道中分离出微纤维。对于微纤维的表征,使用光学显微镜评估特定的形态特征,并结合对分离颗粒亚样品的傅里叶变换红外(FTIR)分析,进行了应用。初步结果表明,欧洲凤尾鱼和红鲻鱼的微纤维含量分别为53%和60%。凤尾鱼样本中平均检测到6.9个微纤维/个体,而红鲻鱼样本中平均检测到9.2个微纤维/个体。这两个物种的纤维最常见的颜色是黑色、蓝色和透明。通过对纤维的视觉表征,可以将40%的物品归类为合成微纤维。FTIR光谱证实了纤维形态的视觉分类。微纤维由不同类型的聚合物制成,以纤维素、棉花和聚酯为代表。这些发现证实了纤维性微塑料的广泛分布,天然微纤维可能影响远洋和深海营养网。尽管鱼类中存在的微纤维对人类健康构成潜在风险,但由于方法学问题,关于商业海洋鱼类吸收微纤维的研究文献很少。光谱技术证实的视觉表征可能有助于区分合成纤维和天然纤维,是评估重要商业鱼类纤维微塑料污染的一种快速简便的方法。
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引用次数: 1
期刊
Italian Journal of Food Safety
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