Doctors in the kitchen: standardization of a home cooking method for Chamelea gallina and Mytilus galloprovincialis to eliminate microbiological risk.

IF 1.5 Q3 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Safety Pub Date : 2025-11-17 Epub Date: 2025-08-04 DOI:10.4081/ijfs.2025.14011

Giulia Talevi, Gabriele Angelico, Sara Nardi, Stefania Di Lullo, Elena Rocchegiani, Federico Piangerelli, Francesca Barchiesi, Francesca Leoni, Diego Maiolatesi, Andrea Antognini, Cinzia Spinsanti, Caterina Baldi, Silvia Pieralisi, Donatella Ottaviani

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Abstract

It is known that the consumption of edible lamellibranch mollusks (ELMs), undercooked or raw, is a vehicle for the oral transmission of viral and bacterial pathogens. The ELMs most frequently fished/cultivated and consumed in Italy are Mytilus galloprovincialis and Chamelea gallina. The aim of this project was to standardize the cooking conditions of M. galloprovincialis and C. gallina, reproducible in a domestic environment, to obtain food in which the microbiological risk was eliminated but, at the same time, preserved the original organoleptic characteristics. The results showed that for C. gallina and M. galloprovincialis, cooking for 2 minutes after opening all shells, according to a method suitable for home application, is sufficient to eliminate the microbiological risk.

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厨房里的医生：标准化鸡变色龙和紫贻贝的家庭烹饪方法，以消除微生物风险。

众所周知，食用板鳃软体动物（ELMs），无论是未煮熟的还是生的，都是病毒和细菌病原体的口腔传播媒介。在意大利最常捕捞/栽培和消费的榆木是紫贻贝（Mytilus galloprovincialis）和紫变色龙（Chamelea gallina）。该项目的目的是标准化在家庭环境中可复制的紫贻贝（Mytilus galloprovincialis）和鸡变色龙（Chamelea gallina）的烹饪条件，以获得消除微生物风险的食物，同时保留原有的感官特征。结果表明，对于鸡变色龙（Chamelea gallina）和紫贻贝（Mytilus galloprovincialis），按照适合家庭应用的方法，打开所有壳后蒸煮2分钟，就足以消除微生物风险。

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来源期刊

Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

10 weeks

期刊介绍： The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.