Read by QxMD icon Read

Italian Journal of Food Safety

Nathalie Spoerry Serrano, Claudio Zweifel, Sabrina Corti, Roger Stephan
This study investigated the microbiological quality and presence of bacterial foodborne pathogens in 51 raw milk cheeses (mainly semihard and hard cheese) and 53 raw meat products (cured meat products and sausages) marketed at farm level. With regard to Enterobacteriaceae, Escherichia (E.) coli , and coagulase-positive staphylococci (CPS), the examined products were generally of a good microbiological quality. Enterobacteriaceae were found in seven cheeses (1.0×102 - 8.8×104 CFU/g) and one sausage (2.0×102 CFU/g)...
July 3, 2018: Italian Journal of Food Safety
Nicole Heini, Roger Stephan, Sophia Johler
Heated food is known to be often contaminated with B. cereus , leading to cases of diarrhoeal or emetic diseases. Battalion kitchens or army catering facilities present a food safety risk, as temperature abuse and long storage time can result in serious public health problems affecting a high number of served people. In contrast to civil catering facilities, no microbiological monitoring systems are currently implemented in Swiss military kitchens. In this study toxin gene profiles and cytotoxicity levels of 21 isolates of B...
July 3, 2018: Italian Journal of Food Safety
Laura E Shane, Anna C S Porto-Fett, Bradley A Shoyer, Randall K Phebus, Harshavardhan Thippareddi, Ashley Hallowell, Kelsey Miller, Lianna Foster-Bey, Stephen G Campano, Peter J Taormina, Daniel L Glowski, Robert B Tompkin, John B Luchansky
Coarse ground meat was mixed with non-meat ingredients and starter culture ( Pediococcus acidilactici ) and then inoculated with an 8-strain cocktail of Shiga toxin-producing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fibrous casings, and fermented at 35.6°C and ca. 85% RH to a final target pH of ca. pH 4.6 or ca. pH 5.0. After fermentation, the pepperoni-like sausage were heated to target internal temperatures of 37.8°, 43.3°, 48.9°, and 54.4°C and held for 0.5 to 12.5 h...
July 3, 2018: Italian Journal of Food Safety
Amnah M A Alsuhaibani
In this study, the gross composition and mineral content of Nigella sativa seed powder (NSP) and fatty acid composition of Nigella sativa oil (NSO) were investigated. The ability of NSP, extract (NSE) and NSO in reducing the effects of cisplatin-induced renal toxicity in Sprague-Dawley rats were examined. The obtained results showed that NSP contains high amounts of carbohydrates, protein, and fiber while NSO has higher amounts of linoleicacid, oleic acid, and myristic acid. Rats treated with NSP, NSO, and NSE exhibitedreducedserum levels of urea, creatinine, and potassium, and a significant increase of Na, Na/K, vitamin D, nutritional markers, and antioxidant enzymes compared to the cisplatin-induced renal toxicity group receiving no Nigella sativa seed treatment...
July 3, 2018: Italian Journal of Food Safety
Elena Barilli, Cristina Bacci, Zulena StellaVilla, Giuseppe Merialdi, Mario D'Incau, Franco Brindani, Alice Vismarra
Salmonella is the second cause of food-borne infection in humans in the USA and Europe. Pigs represent the second most important reservoir for the pathogen and the consumption of pork meat is a major risk factor for human salmonellosis. Here, we evaluated the virulence patterns of eleven Salmonella isolated from pigs (carcasses and faces) bred in intensive farms in the north of Italy. The two serotypes identified were S . Typhimurium and its monophasic variant 1,4,5,12:i:-. None of the isolates was an ESBL producer, as confirmed also by PCR...
July 3, 2018: Italian Journal of Food Safety
Elisabetta Razzuoli, Walter Vencia, Valeria Fedele, Giulia Mignone, Fabrizio Lazzara, Danja Rubini, Guendalina Vito, Chiara Porcario, Elena Bozzetta, Angelo Ferrari
Foods implicated in human campylobacteriosis include raw or undercooked poultry and raw dairy products. Because Campylobacter spp. are the most frequently reported cause of bacterial infection in the European Union and because conventional methods are cumbersome, rapid methods for Campylobacter detection and quantification in food are needed. With this study we sought to validate, according to the standard procedure (UNI EN ISO 16140:2003), an alternative to the reference analytical method (UNI EN ISO 10272-1:2006) for official controls of Campylobacter spp...
July 3, 2018: Italian Journal of Food Safety
Anna Maria Di Noto, Sonia Sciortino, Cinzia Cardamone, Cosimo Ciravolo, Concetta Napoli, Vincenzina Alio, Pietro Arculeo, Giuseppa Oliveri, Antonella Costa
The aim of the study was to evaluate the occurrence of Arcobacter spp. in food samples collected from Sicilia region. A total of 91 food products of animal origin (41 meat, 17 fresh milk, 18 shellfish) and 15 samples of fresh vegetables, were examined by cultural method and confirmed by biochemical analysis and PCR methods. The detection of Arcobacter spp. was performed, after selective enrichment, on two selective agar plates: Arcobacter agar and mCCD (modified charcoal cefoperazone deoxycholate) agar supplemented with CAT (Cefoperazone, Amphotericin B and Teicoplanin)...
July 3, 2018: Italian Journal of Food Safety
Paolo Bonilauri, Roberto Leonelli, Gabriele Ferrarini, Diego Carobbi, Maria Cristina Ossiprandi, Michele Dottori, Antonio Cuccurese
Over the last few years a considerable spread of ethnic foods was observed in Italy. Among them is the Döner kebab. During 2014-2015, in order to evaluate the effectiveness of traditional cooking process, raw product (defrosted), sliced cooked portions cut through electric knife and assembled sandwich were officially sampled in kebab houses and in a local industrial kebab producer in Reggio Emilia (a province in Italy). Microbiological researches for safety and hygienic microbiological indicators were carried out (research of Salmonella , Listeria monocytogenes , Campylobacter and Shiga toxin-producing Escherichia coli ; enumeration mesophilic aerobic bacteria, lactic acid bacteria, sulfite-reducing bacteria growing under anaerobic conditions, yeasts and molds)...
July 3, 2018: Italian Journal of Food Safety
Olufemi Olatoye, Adesola Amosun, Uzo Ogbu, Yemi Okunlade
Improvement of traditional and nomadic milk production through dairy development program in Nigeria requires routine quality and safety monitoring of milk both at herd level and milk collection centers. A total of 411 bulk raw milk samples aseptically obtained from Ibarapa, Oyo and Oke-Ogun industrial milk collection centers were subjected to California Mastitis Test (CMT), Bulk Somatic Cell Count (BSCC) and bacteriological analysis for assessment of quality and safety of milk from the herds. One hundred and seven (26...
July 3, 2018: Italian Journal of Food Safety
Maria Francesca Iulietto, Paola Sechi, Clelia Mansi Gaudenzi, Luca Grispoldi, Margherita Ceccarelli, Salvatore Barbera, Beniamino Terzo Cenci-Goga
Regulation (EC) No. 1099/2009 on the protection of animals at the time of killing establishes an obligation to spare animals any avoidable suffering or stress prior to their slaughter. Although it has been pointed out that stressors also include noise, which can cause suffering and affect the quality of the meat, current legislation does not set a limit for environmental noise in slaughterhouses. This study was conducted in three slaughterhouses in central Italy to assess the environmental acoustic level using a smartphone app...
July 3, 2018: Italian Journal of Food Safety
Mario A Principato, Salvatore Cascone, Beniamino T Cenci Goga, Iolanda Moretta, Simona Principato
Aging rooms of dry-cured ham and cheese are subject to the development of mold and arthropods, above all mites, which cause the erosion of the external part of these food products, reducing their surface to dust and determining their progressive degradation. This work is meant to give the results of an experiment carried out to test the level of protection supplied by AlistagTM , a coating agent based on Gluconodeltalactone, on a typical Sicilian cheese cosacavaddu ibleo . AlistagTM was applied by nebulization and by immersion...
July 3, 2018: Italian Journal of Food Safety
Lara Tinacci, Alessandra Guidi, Andrea Toto, Lisa Guardone, Alice Giusti, Priscilla D'Amico, Andrea Armani
Food Business Operators (FBOs) rely on laboratory analysis to ensure seafood traceability. DNA barcoding and Forensically Informative Nucleotide Sequencing may represent a support within self-checking programs finalized to suppliers' qualification and products identity certification. The present study aimed at verifying the usefulness of a decisional procedure (decision tree) set up at the FishLab (Department of Veterinary Sciences, University of Pisa, Italy) for seafood species identification by DNA analysis, to cope with FBOs' needs...
July 3, 2018: Italian Journal of Food Safety
Mveli Cyril Mkhungo, Ajibola Bamikole Oyedeji, Oluwatosin Ademola Ijabadeniyi
This study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate based on their monthly income, age and educational level. Samples of raw foods were randomly collected from the participating households for microbial analyses. Swabs from food contact surfaces were also collected and analyzed for the presence of pathogens. Difference in demographic data regarding food safety knowledge was tested using chi-square and microbial counts were statistically analyzed (P<0...
July 3, 2018: Italian Journal of Food Safety
Haiyang Jiang, Dino Miraglia, David Ranucci, Domizia Donnini, Rossana Roila, Raffaella Branciari, Cheng Li
There is an increased consumer interest in minimally processed vegetables that has led to the development of products, such as pre-cut sliced mushrooms. Few data are available on the hygienic condition and the presence of foodborne pathogens in such products. Therefore, the current study aimed to evaluate the safety and hygienic characteristics of both ready-to-eat and ready-to-cook, pre-cut sliced mushrooms obtained from a local Italian market. For the evaluation of the hygienic condition, the aerobic mesophilic bacteria, aerobic psychrotrophic bacteria and Escherichia coli enumerations were performed...
March 31, 2018: Italian Journal of Food Safety
Filippo Giarratana, Graziella Ziino, Valerio D'Andrea, Antonio Panebianco, Alessandro Giuffrida
In the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter's fish ( Zeus faber ). Females of this species, by their reproductive characteristics, have highly developed gonads in different periods of the year, making the raw material easy to find. The aim of the present study was to perform a quality assessment of Zeus faber ovaries regularly commercialized for human consumption. A total number of 34 samples, divided in fresh (11) and frozen (23), were processed for microbiological characterization, parasitological and histological evaluations...
March 31, 2018: Italian Journal of Food Safety
Mariana Roccaro, Silvia Piva, Alessandra Scagliarini, Federica Giacometti, Andrea Serraino, Giuseppe Merialdi, Matteo Frasnelli, Angelo Romano, Alberto Bellio, Lucia Decastelli, Angelo Peli
The objective of this report is to describe an outbreak of pustular dermatitis in a flock of about 200 sheep, its clinical evolution and food safety implications. The onset of the symptoms was sudden and the lesions spread very quickly from ewe to ewe, so that in about 3 days almost all of the lactating sheep were stricken. Pustules from 5 different animals, six milk samples, two cheese samples, teat cup samples from the milking machine and farmer's hands were analysed. A pure culture of Staphylococcus aureus , producing staphylococcal enterotoxin (SE) C, was isolated from pustules...
March 31, 2018: Italian Journal of Food Safety
Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes . With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested.. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture...
March 31, 2018: Italian Journal of Food Safety
Pierluigi Polese, Manuela Del Torre, Mara Lucia Stecchini
The use of predictive modelling tools, which mainly describe the response of microorganisms to a particular set of environmental conditions, may contribute to a better understanding of microbial behaviour in foods. In this paper, a tertiary model, in the form of a readily available and userfriendly web-based application Praedicere Possumus (PP) is presented with research examples from our laboratories. Through the PP application, users have access to different modules, which apply a set of published models considered reliable for determining the compliance of a food product with EU safety criteria and for optimising processing throughout the identification of critical control points...
March 31, 2018: Italian Journal of Food Safety
Silvia Bonardi, Marina Morganti, Giovanni Pupillo, Franco Brindani
Salmonella Brandenburg ranked 16th among the serovars responsible for human infections in EU in 2015 and it was found to be associated with swine. In Emilia- Romagna and Lombardy regions of northern Italy, S. Brandenburg was isolated from mesenteric lymph nodes, fecal matter, carcasses and conveyor belts at pig slaughterhouses in 2014 and 2015. In the same area, S. Brandenburg was detected in pork salami in 2015. In the present study, 12 isolates of S. Brandenburg recovered from the pork food-chain were typed by Xba I PFGE and their three profiles were compared to all human S ...
March 31, 2018: Italian Journal of Food Safety
Luca Fasolato, Nadia Andrea Andreani, Roberta De Nardi, Giulia Nalotto, Lorenzo Serva, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Federico Fontana, Enrico Novelli
Near infrared spectroscopy (NIRs) and ultraviolet visible spectroscopy (UV-vis) have been investigated as rapid techniques to characterize foodborne bacteria through the analysis of the spectra of whole cells or microbial suspensions. The use of spectra collected from broth cultures could be used as a fingerprint for strain classification using a combined polyphasic approach. The aim of this study was to evaluate the feasibility of NIRs and UV-vis for the characterization of blue strains belonging to the Pseudomonas fluorescens group...
March 31, 2018: Italian Journal of Food Safety
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"