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Italian Journal of Food Safety

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https://www.readbyqxmd.com/read/28058252/risk-assessment-in-the-recovery-of-food-for-social-solidarity-purposes-preliminary-data
#1
Vesna Milicevic, Giampaolo Colavita, Marta Castrica, Sabrina Ratti, Antonella Baldi, Claudia M Balzaretti
The most recent study, conducted by Politecnico of Milan, on food surplus management in Italy shows that in the Italian food supply chain the food surplus is around 5.5 million tons/year, and the amount of food wasted is around 5.1 million tons/year. During 2015, the charitable organizations (COs) belonging to the Italian Food Bank Network, active in recovering and distributing food for social solidarity's purposes, reused 381,345 tons of food from 2292 donors. The main supplying sources of the Banco Alimentare Network are: food industries, organized large-scale retail trade and collective catering service...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058251/evaluation-of-the-antibacterial-activity-of-bergamot-essential-oils-on-different-listeria-monocytogenes-strains
#2
Stefania M Marotta, Filippo Giarratana, Alessio Parco, Domenico Neri, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Essential oils are aromatic and volatile substances extracted from plants and characterized by antimicrobial activity. The aim of the present study was to evaluate the antibacterial activity (agar disc-diffusion method) of seven different bergamot essential oils (BEOs) on eight Listeria monocytogenes strains. Minimal inhibitory concentration (MIC) of most efficient BEOs was estimated. Extremely variable results for agar disc-diffusion method for L. monocytogenes strains were reported. One of the tested microorganisms resulted insensible to all the BEOs; 3 strains showed an inhibition from weak to null and the remaining 4 a variable susceptibility...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058250/effect-of-a-phenolic-extract-from-olive-vegetation-water-on-fresh-salmon-steak-quality-during-storage
#3
Dino Miraglia, Sonia Esposto, Raffaella Branciari, Stefania Urbani, Maurizio Servili, Simona Perucci, David Ranucci
This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A), 3 g/L (B), and water only as a control (CTR), packaged within a protective atmosphere (70% carbon dioxide, 25% nitrogen and 5% oxygen) and then stored at 4°C. After 2 h, and 3 and 6 days of storage, the fish samples were analysed for the total viable count, Enterobacteriaceae count, pH, colour (CIE L*a*b* colour system), phenolic composition, atocopherol content, antioxidant activity by 2,2- diphenyl- 1-picrylhydrazyl (DPPH˙) assay, and thiobarbituric reactive substances (TBARS)...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058249/microbiological-and-chemico-physical-shelf-life-and-panel-test-to-evaluate-acceptability-of-liver-mortadella
#4
Erica Tirloni, Simone Stella, Cristian Bernardi, Vittorio Maria Moretti, Carla Bersani, Patrizia Cattaneo
This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological [total viable count (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Escherichia coli, Pseudomonas spp., coagulase positive staphylococci, sulphite reducing clostridia, yeasts and moulds, Listeria monocytogenes and Salmonella spp...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058248/first-multi-year-retrospective-study-on-vibrio-parhaemolyticus-and-vibrio-vulnificus-prevalence-in-ruditapes-philippinarum-harvested-in-sacca-di-goro-italy
#5
Patrizia Serratore, Fabio Ostanello, Pier Luca Passalacqua, Emanuele Zavatta, Giorgia Bignami, Andrea Serraino, Federica Giacometti
The present work describes a retrospective study aiming to verify a possible correlation between the environmental conditions (temperature, salinity and dissolved oxygen), the abundance of Vibrio spp., and the prevalence of V. parahaemolyticus and V. vulnificus in the Manila clam R. philippinarum harvested in Sacca di Goro, Emilia-Romagna Region, Northern Italy. On the whole, 104 samples, collected in the period 2007-2015 and submitted to microbiological analyses (isolation and genotyping), have been reconsidered for Vibrio spp...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058247/microbiological-contamination-in-three-large-scale-pig-slaughterhouses-in-northern-italy
#6
Pierluigi Di Ciccio, Maria Cristina Ossiprandi, Emanuela Zanardi, Sergio Ghidini, Giancarlo Belluzzi, Alberto Vergara, Adriana Ianieri
The aim of this survey was to obtain data on microbiological contamination of pig carcasses and environments in three large-scale Italian slaughterhouses (identified as A-B-C) located in Northern Italy. Each slaughterhouse was visited six times. Five carcasses and three different sites of the slaughterhouse (before and during slaughter) were sampled on each sampling day. A single pooled caecal sample was taken on each sampling day. A total of 90 carcasses, 108 environmental samples and 18 caecal samples were collected...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058246/study-of-acrylamide-level-in-food-from-vending-machines
#7
Naceur Haouet, Simona Pistolese, Raffaella Branciari, David Ranucci, Maria Serena Altissimi
Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i) potato chips; ii) salted bakery products; iii) biscuits and wafers; iv) sweet bakery products; v) sandwiches...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058245/occurrence-of-parasites-of-the-genus-eustrongylides-spp-nematoda-dioctophymatidae-in-fish-caught-in-trasimeno-lake-italy
#8
Raffaella Branciari, David Ranucci, Dino Miraglia, Andrea Valiani, Fabrizia Veronesi, Eleonora Urbani, Giovanni Lo Vaglio, Luisa Pascucci, Raffaella Franceschini
Eustrongylides spp. is considered a freshwater fish zoonotic nematode. In the present study, the prevalence of Eustrongylides spp. in six edible fish (European perch - Perca fluviatilis, goldfish - Carassius auratus, largemouth black bass - Micropterus salmoides, tench- Tinca tinca, carp - Cyprinus carpio and sand smelt - Atherina boyeri) of Trasimeno lake was surveyed. The investigations were conducted from October 2014 to September 2015 and 384 specimens per species for each season were caught in Trasimeno lake and examined for the presence of larvae in the abdominal cavity and muscle...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058244/occurrence-of-harmful-algal-species-and-shellfish-toxicity-in-sardinia-italy
#9
Anna Maria Bazzoni, Alessandro Graziano Mudadu, Giuseppa Lorenzoni, Igor Arras, Antonella Lugliè, Barbara Vivaldi, Valentina Cicotelli, Giovanna Sanna, Giuseppe Tedde, Salvatore Ledda, Enrico Alesso, Edoardo Marongiu, Sebastiano Virgilio
Sardinia (Italy, north-western Mediterranean) is a commercially important producer of edible bivalve molluscs. Since the early 2000s, it was subjected to recurring cases of mussel farm closures due to toxic algal poison. Here, we present the studies on toxin concentrations and the associated potentially toxic phytoplankton distribution and abundances carried out by a regular monitoring programme in Sardinian shellfish areas, from January to May 2015. Diarrheic shellfish poisoning (DSP) toxins were detected in several bivalve molluscs samples, while paralytic shellfish poisoning (PSP) and paralytic shellfish poisoning toxins were present just once, without exceeding the legal limits...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28058243/assessment-of-perfluorooctane-sulfonate-and-perfluorooctanoic-acid-exposure-through-fish-consumption-in-italy
#10
Andrea Barbarossa, Teresa Gazzotti, Federica Farabegoli, Francesca R Mancini, Elisa Zironi, Luca Busani, Giampiero Pagliuca
Perfluoroalkyl and polyfluoroalkyl substances (PFASs) are pollutants of anthropic origin with possible side effects on human health. Diet, and in particular fish and seafood, is considered the major intake pathway for humans. The present study investigated the levels of perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) contamination in twenty-five samples of fresh fillet of five widely consumed fish species purchased from large retailers in Italy, to be used for an estimation of the Italian population exposure to these contaminants...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27995099/mislabelling-of-d%C3%A3-ner-kebab-sold-in-italy
#11
Gaetano Liuzzo, Roberto Rossi, Federica Giacometti, Silvia Piva, Andrea Serraino, Giulia Mescolini, Gianfranco Militerno
The aim of this study was to assess whether Döner kebabs sold in Italy comply with legal labelling requirements. A checklist of EU labelling requirements was drawn up and nine labels of Döner kebab marketed in the province of Modena were collected to evaluate the mandatory information laid down in article 9 of Regulation (EU) No 1169/2011 together with the mandatory requirements of Regulation (EC) 853/2004 for meat preparations. The study showed that different additives are commonly used in Döner kebabs, including E 621 (monosodium glutamate)...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27995098/evaluation-of-hygienic-quality-and-labelling-of-fish-distributed-in-public-canteens-of-northeast-italy
#12
Mariachiara Armani, Michele Civettini, Gabriella Conedera, Michela Favretti, Dorotea Lombardo, Rosaria Lucchini, Sabrina Paternolli, Alessandra Pezzuto, Michela Rabini, Giuseppe Arcangeli
Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups of consumers exposes them to greater risks of food poisoning. It is therefore important to monitor the raw materials that end up in mass catering implementing strategies of mass catering control, both with self-monitoring strategies and with regular controls performed by the competent health authorities...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27995097/monitoring-the-presence-of-domoic-acid-in-the-production-areas-of-bivalve-molluscs
#13
Rachele Rossi, Olga Arace, Maria Giovanna Buonomo, Daniela Capozzo, Vincenzo Castellano, Samantha Imbimbo, Vittorio Soprano
Algal biotoxins, chemical compounds produced by some microscopic algae, constitute the phytoplankton. The mussels, feeding on phytoplankton, can accumulate these compounds to become themselves toxic. There have been several cases of food poisoning by consumption of contaminated shellfish. Such food poisoning have pushed our health care system to provide monitoring of shellfish in the framework of the monitoring plans carried out by AASSLL. In this paper we report the results obtained monitoring the presence of amnesic shellfish poisoning biotoxins, like domoic acid and its isomers, produced by Pseudonitzschia algae...
September 20, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853718/thermal-inactivation-and-growth-potential-of-listeria-monocytogenes-in-smoked-tench
#14
Raffaella Branciari, Andrea Valiani, Raffaella Franceschini, David Ranucci, Alessia Lupattelli, Eleonora Urbani, Roberta Ortenzi
An experimental study for the evaluation of Listeria monocytogenes inactivation during a hot smoking process in tench was performed using Listeria innocua strains. Furthermore, the survival of L. monocytogenes in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. L innocua was not detected after the smoking process. In the challenge test, the growth potential of L. monocytogenes was 5.68 log colony forming unit g(-1). The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853717/amiata-donkey-milk-chain-animal-health-evaluation-and-milk-quality
#15
Giuseppe Ragona, Franco Corrias, Martina Benedetti, Maria Paladini, Federica Salari, Lolanda Altomonte, Mina Martini
This study presents an investigation of Amiata donkey health and quality of milk for human consumption. Thirty-one lactating dairy jennies were examined. The following samples were collected: faecal samples from the rectum of animals for parasitological examination; cervical swabs for the detection of bacteria causing reproductive disorders; and blood samples for serological diagnosis of main zoonotic (Brucella spp., Leptospira spp.) and donkey abortion agents (Brucella spp., Leptospira spp., Salmonella abortus equi, Equine viral arterithis virus, Equine herpesvirus type 1)...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853716/contamination-of-bovine-sheep-and-goat-meat-with-brucella-spp
#16
Francesco Casalinuovo, Lucia Ciambrone, Antonio Cacia, Paola Rippa
A study was conducted in order to evaluate the contamination by Brucella spp. of meat from animals slaughtered because they had resulted positive for brucellosis at some time during their life. After slaughter and before delivery to market outlets, swab samples were taken from 307 carcasses of infected animals: 40 cattle, 60 sheep and 207 goats. The swabs were subsequently analysed by means of polymerase chain reaction (PCR) tests. In addition, bacteriological tests were carried out on the lymph nodes and internal organs of the same animals...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853715/differences-in-chemical-physical-and-microbiological-characteristics-of-italian-burrata-cheeses-made-in-artisanal-and-industrial-plants-of-apulia-region
#17
Stefano Rea, Leonardo Marino, Roberta Stocchi, Raffaella Branciari, Anna Rita Loschi, Dino Miraglia, David Ranucci
The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production). Physical [water activity (aw), pH], chemical (moisture, NaCl content) and microbiological [total viable count (TVC), Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, Bacillus cereus, Escherichia coli, Enterobacteriaceae, coagulase-positive staphylococci] characteristics of burrata cheeses manufactured in artisanal and industrial plants were evaluated...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853714/seasonal-variability-of-thermophilic-campylobacter-spp-in-raw-milk-sold-by-automatic-vending-machines-in-lombardy-region
#18
Barbara Bertasi, Marina Nadia Losio, Paolo Daminelli, Guido Finazzi, Andrea Serraino, Silvia Piva, Federica Giacometti, Elisa Massella, Fabio Ostanello
In temperate climates, a seasonal trend was observed in the incidence of human campylobacteriosis cases, with peaks reported in spring and autumn in some countries, or in summer in others; a similar trend was observed in Campylobacter spp. dairy cattle faecal shedding, suggesting that cattle may play a role in the seasonal peak of human infection. The objectives of this study were to assess if a seasonal trend in thermophilic Campylobacter spp. contamination of raw milk exists and to evaluate a possible relation between this and the increase of human campylobacteriosis incidence in summer months...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853713/antimicrobial-susceptibility-of-campylobacter-cuniculorum-isolated-from-rabbits-reared-in-intensive-and-rural-farms
#19
Silvia Piva, Daniela Florio, Domenico Mion, Renato Giulio Zanoni
The present study aimed to investigate the antimicrobial susceptibility in Campylobacter cuniculorum. To do so, 29 isolates from rabbits reared in 18 intensive and 11 rural farms not epidemiologically correlated were tested. Minimum inhibitory concentration of 8 antimicrobial agents was determined using the agar dilution method recommended by the Clinical and Laboratory Standards Institute (Wayne, PA, USA), modified - for what supplements in the base medium and incubation conditions concern - for C. cuniculorum isolates...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27853712/influence-of-incubation-conditions-on-biofilm-formation-by-pseudomonas-fluorescens-isolated-from-dairy-products-and-dairy-manufacturing-plants
#20
Chiara Rossi, Clemencia Chaves-López, Annalisa Serio, Elisa Goffredo, Beniamino Terzo Cenci Goga, Antonello Paparella
In this study, biofilm formation of 64 Pseudomonas fluorescens strains isolated from milk, dairy products and dairy plants was compared. The strains were grown on Tryptic Soy Broth supplemented with 0.2% of glucose, on polystyrene microplates at 10 and 30°C for 48 h. In general, 57/64 P. fluorescens strains formed biofilm, although with great variability at both tested temperatures. Moreover, our results evidenced that the biofilm-forming ability of the strains was temperature- and strain-dependent. Interestingly, the ability of several isolates to form biofilms was associated with the low temperature after 48 h...
June 3, 2016: Italian Journal of Food Safety
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