Italian Journal of Food Safety最新文献

{"title":"Evaluation of the microbiological and chemical aspects of autochthonous wild snails in Sardinia.","authors":"Valentina Coroneo,&nbsp;Luisa Marras,&nbsp;Valerio Giaccone,&nbsp;Daniele Conficoni,&nbsp;Silvana Anna Stefania Brignardello,&nbsp;Elisa Bissacco,&nbsp;Claudio Trapella,&nbsp;Andrea Alogna,&nbsp;Valentina Gentili,&nbsp;Antonio Parisi,&nbsp;Federica Loi,&nbsp;Stefano Cappai,&nbsp;Margherita Pisanu,&nbsp;Maria Paola Cogoni","doi":"10.4081/ijfs.2022.10289","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10289","url":null,"abstract":"<p><p>This study was conducted to acquire knowledge on the epidemiology and ecology of some zoonotic agents in snails. Chemical and microbiological analysis was carried out on 46 samples of snails belonging to the species of <i>Helix aspersa</i> and <i>Helix (Eobania) vermiculata</i>. The association between heavy metals and wild snails, a native consumer product in the Region of Sardinia, was determined. The molecular characterisation of <i>Listeria monocytogenes</i> virulence genes has shown a genetic profile that deserves more attention for the improvement of surveillance and risk prevention. Specimens of <i>H. vermiculata</i> showed higher concentrations of cadmium (M=0.80±0.56 mg/kg) than <i>H. aspersa</i> (M=0.61±0.17 mg /kg). A further objective was to determine whether the samples showed significant differences from the point of view of secretion characterisation, in terms of protein content, and to identify species-specific correlations and possible relationships with the environment. The presence of <i>Salmonella enterica</i> sub.sp <i>houtenae</i> (6,14: z4, z23) and <i>Salmonella enterica</i> subsp <i>diarizonae</i> (47: k: e, n, z15) (1 sample), <i>Listeria monocytogenes</i> (2 samples) with Molecular characterization of virulence genes together with the measurement of heavy metals in samples of wild snails has shown a health and hygiene profile that would deserve greater attention for the improvement of the surveillance and prevention of microbiological and chemical risk in such products which currently show a tendency towards increase in consumption.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10289"},"PeriodicalIF":1.3,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/3a/ad/ijfs-11-2-10289.PMC9272080.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy.","authors":"Luca Grispoldi,&nbsp;Musafiri Karama,&nbsp;Saeed El-Ashram,&nbsp;Cristina Saraiva,&nbsp;Juan García-Díez,&nbsp;Athanasios Chalias,&nbsp;Beniamino Cenci-Goga","doi":"10.4081/ijfs.2022.10070","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10070","url":null,"abstract":"<p><p>The latest EU regulation on geographical indications (EU Regulation No. 1151/2012) has introduced a set of new tools for the protection and enhancement of food products in rural areas, under the group name of optional quality term (OQT). The Commission Delegated EU Regulation, No. 665/2014, regulated the conditions for the use of the optional quality term <i>mountain product</i> (MP), to support the implementation of a mountain value chain. This new tool is aimed at promoting local development, maintaining the economic activities in mountain areas, and redistributing wealth, whilst, at the same time, promoting the territory. Pecorino and goat cheeses are typical Italian cheeses made usually with whole raw ewe's or raw goat's milk, without starter culture addition. In an attempt to characterize these productions, the aim of this study was to investigate the evolution of enterococci during the production and ripening of Pecorino cheese made in three different farms, located in Umbria, Italy in areas facing natural or other specific constraints as stipulated by Regulation 1305/2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD). Enterococci are enteric organisms which are commonly isolated from ewe and goat's milk production in Umbria, Italy. Counts of enterococci in raw milk ranged from 1.75 for ovine milk to 3.62 for ewe milk and a marked reduction was observed after thermization especially in ovine milk. Out of 100 isolates, 69 were <i>E. faecium</i>, 23 <i>E. durans</i>, 8 <i>E. faecalis</i> and 2 <i>E. casseliflavus</i> and the distribution of species between farms and between samples showed a prevalence of <i>E. faecium</i> in ovine farms and <i>E. durans</i> in ewes farms, with an equal dis-tribution between samples. High percentages of susceptible isolates were found for amoxicil-lin/clavulanic acid, ampicillin, chloramphenicol, sulphamethoxazole, sulphamethoxazole/ trimethoprim, ticarcillin, vancomycin. A high prevalence of resistant strains (>30%) was ob-served for amikacin, ciprofloxacin, ceftriaxone, kanamycin, tetracycline. A comparison of this re-sults with those of previous works on similar dairy products revealed high levels of resistance to antimicrobials which needs to be addressed.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10070"},"PeriodicalIF":1.3,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/fc/2a/ijfs-11-2-10070.PMC9272083.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of gaseous ozone treatment on biofilm of dairy-isolated <i>Pseudomonas</i> spp. strains.","authors":"Felice Panebianco,&nbsp;Selene Rubiola,&nbsp;Francesco Chiesa,&nbsp;Tiziana Civera,&nbsp;Pierluigi Aldo Di Ciccio","doi":"10.4081/ijfs.2022.10350","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10350","url":null,"abstract":"<p><p>Microbial biofilms existing in food industries have been implicated as important contamination sources of spoilage and pathogenic microorganisms in the finished products. Among the innovative strategies proposed to contrast biofilms in food environments, ozone is recognised as an environmentally friendly technology but there are few studies about its effect against bacterial biofilms. The objective of this study was to evaluate the effect of gaseous ozone (50 ppm for 6 h) in inhibition and eradication of biofilm formed by twenty-one dairyisolated <i>Pseudomonas</i> spp. strains. Before ozone treatments, all isolates were screened for biofilm formation according to a previously described method. Strains were then divided in four groups: weak, weak/moderate, moderate/strong, and strong biofilm producers based on the biofilm biomass value of each isolate determined using the optical density (OD - 595 nm). Inhibition treatment was effective on the strain (C1) belonging to the weak producers' group, on all strains classified as weak/moderate producers, on two strains (C8 and C12) belonging to the group of moderate/strong producers and on one strain (C13) classified as strong producer. Conversely, eradication treatments were ineffective on all strains tested, except for the strain C4 which reduced its biofilm-forming abilities after exposure to ozone gas. In conclusion, gaseous ozone may be used to enhance existing sanitation protocols in food processing environments, but its application alone not seems sufficient to contrast <i>Pseudomonas</i> spp. established biofilms.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10350"},"PeriodicalIF":1.3,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/00/3a/ijfs-11-2-10350.PMC9272081.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selection of commercial protective cultures to be added in Sardinian fermented sausage to control <i>Listeria monocytogenes</i>.","authors":"Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano","doi":"10.4081/ijfs.2022.10368","DOIUrl":"10.4081/ijfs.2022.10368","url":null,"abstract":"<p><p>Sardinian fermented sausage \"Salsiccia Sarda\" is a Mediterranean-style, semi-dry, fermented, RTE product, representing the main pork meat product in Sardinia (Italy). The high variability that characterizes the technological processes applied in different production plants results in sausages with different chemico-physical features sometimes permissive for the growth of <i>Listeria monocytogenes</i>. In order to guarantee the hygienic-sanitary quality of the final product and to innovate the manufacturing process, the main objective of this study was to evaluate the use of different commercial protective cultures to control <i>L. monocytogenes</i> growth in the Sardinian fermented sausage. In the first step, <i>in vitro</i> tests were carried out to evaluate the effectiveness of five freeze-dried bioprotective cultures availabe on the market in limiting the growth of <i>L. monocytogenes</i>. The two protective cultures that showed the best <i>in vitro</i> results were selected for a challenge test on artificially contaminated Sardinian fermented sausages. Moreover, the protective culture that showed the best results in inhibiting the growth of <i>L. monocytogenes</i> according to <i>in vitro</i> and challenge test experiments, was included into real production settings and validated in three producing plants. As a result, it was observed that protective cultures represent an important technological innovation for the Sardinian fermented sausage processing plants as they allow to control <i>L. monocytogenes</i> growth without altering the composition, the microflora and the chemical-physical characteristics of the product, thus ensuring safety and quality. Protective cultures also showed to reduce <i>Enterobacteriaceae</i> mean levels at the end of ripening and not to affect the natural concentration of lactic acid bacteria and coagulase-negative staphylococci.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10368"},"PeriodicalIF":1.8,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/ff/ae/ijfs-11-2-10368.PMC9272079.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antimicrobial activity evaluation of pure compounds obtained from <i>Pseudoalteromonas haloplanktis</i> against <i>Listeria monocytogenes</i>: Preliminary results.","authors":"Iolanda Venuti, Marina Ceruso, Caterina D'Angelo, Angela Casillo, Tiziana Pepe","doi":"10.4081/ijfs.2022.10320","DOIUrl":"10.4081/ijfs.2022.10320","url":null,"abstract":"<p><p><i>L. monocytogenes</i> is a foodborne pathogen responsible for a serious disease with a high mortality rate, particularly in vulnerable consumers. Recently, the scientific community has shown increasing attention to the search for new natural molecules with antimicrobial activity, aimed at preventing the spread of foodborne diseases. Extremophilic microorganisms, typical of extreme temperature environments, are a valuable source of these molecules. The present work aimed to study the antibacterial activity of four pure compounds derived from a molecule, the pentadecanal, produced by the Antarctic bacterium <i>Pseudoalteromonas haloplanktis</i>, against two different pathotypes of <i>L. monocytogenes</i>. Growth assays were performed in 96-well polystyrene plates with serial dilutions of the tested compounds at different concentrations (0.6, 0.3, 0.15, 0.07 mg/mL). The plates were incubated at 37°C for 24 h, with a spectrophotometric reading at OD 600 nm. Preliminary results of this study showed that pentadecanal inhibits the growth of <i>L. monocytogenes</i>, with a MIC (Minimum Inhibitory Concentration) of 0.6 mg/mL. Acetal, carboxylic acid, and ester did not demonstrate antibacterial activity at the concentrations tested. These findings suggest the possibility of using pentadecanal as a natural antibacterial to improve safety standards along the food supply chain.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10320"},"PeriodicalIF":1.8,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/4a/f9/ijfs-11-2-10320.PMC9272078.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Late blowing defect in <i>Grottone</i> cheese: detection of clostridia and control strategies.","authors":"Maria Francesca Peruzy,&nbsp;Giuseppe Blaiotta,&nbsp;Maria Aponte,&nbsp;Maria De Sena,&nbsp;Nicoletta Murru","doi":"10.4081/ijfs.2022.10162","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10162","url":null,"abstract":"<p><p>\"Grottone\" is a pasta filata hard cheese produced in Campania region from cow's milk and characterized by holes formation due to CO² development by Propionic Acid Bacteria. The contamination of raw milk with butyric acid-producing spore-forming clostridia represent a major concern for cheese producers since clostridia outgrowth may lead to the cheese late blowing defect during ripening. Detection of clostridial endospores in milk before processing and the use of antimicrobial compounds may represent an important control strategy. The present study is aimed to point out the most suitable procedure for the determination of clostridial spores in dairy samples, and to assess the inhibitory activity of several antimicrobial compounds against <i>Cl. sporogenes</i>. Based on results, MPN counts on Bryant and Burkey medium and CFU on RCM proved to be the most suitable protocols for routine testing. By using these procedures clostridial spores were detected in 10 out 13 milk samples and in all cheeses with late blowing defect. Within antimicrobial compounds, sodium nitrate is still the best choice for preventing late blowing, nevertheless a protective culture of <i>Lacticaseibacillus casei</i> proved to be a promising alternative. Nevertheless, the use of this protective culture in six Grottone cheese productions carried out at farm level, led to unsatisfactory results. Holes' development was hampered likely for an inhibition of the PAB starter and the expected 'Grouviera-type' taste was not perceived by panellists. Based on results, the use of protective cultures needs to be contextualized and interactions with starters needs to be evaluated case by case.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10162"},"PeriodicalIF":1.3,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/dc/59/ijfs-11-2-10162.PMC9272082.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation on the microbiological hazards in an artisanal soft cheese produced in northern Italy and its production environment in different seasonal periods.","authors":"Cecilia Crippa, Frédérique Pasquali, Alex Lucchi, Lucia Gambi, Alessandra De Cesare","doi":"10.4081/ijfs.2022.9983","DOIUrl":"10.4081/ijfs.2022.9983","url":null,"abstract":"<p><p>The present study aimed at assessing the occurrence of microbiological hazards (<i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, <i>Salmonella spp</i>. and <i>Escherichia coli</i> O157) in an artisanal soft cheese produced in northern Italy. In the same product total bacterial count, lactic acid bacteria and <i>Enterobacteriaceae</i> were enumerated, and pH and water activity measured in two batches sampled in summer and winter. Samples of raw materials, environmental swabs from the production processes and cheese during 15 days of storage at 2 and 8°C as well as dynamic temperature of 2°C for 5 days and 8°C for 10 days were collected and tested. The load of total bacterial count was significantly higher in the winter batch in comparison to the summer one, with a significant increase at the end of the storage period also noticed for lactic acid bacteria. Statistical higher values of pH were registered in raw materials and end of storage in winter batch. <i>S. aureus</i> was confirmed only in the winter batch within samples (n=4) of stored cheese. On plates used for <i>E. coli</i> O157 detection, colonies of <i>Klebsiella pneumoniae</i> and <i>Klebsiella oxytoca</i> were isolated. The results suggest that the highest bacterial population in the winter batch was associated to a higher pH in stored cheese and a higher number of biological hazards identified. Their isolation started in the maturation room suggesting this step as relevant for possible cheese contamination.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"9983"},"PeriodicalIF":1.8,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/02/8f/ijfs-11-2-9983.PMC9251870.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40576876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence and antimicrobial resistance profile in <i>Salmonella</i> spp. isolates from swine food chain.","authors":"Carlotta Lauteri,&nbsp;Anna Rita Festino,&nbsp;Mauro Conter,&nbsp;Alberto Vergara","doi":"10.4081/ijfs.2022.9980","DOIUrl":"https://doi.org/10.4081/ijfs.2022.9980","url":null,"abstract":"<p><p>The aim of this survey was to examine the prevalence and the antimicrobial resistance (AMR) of <i>Salmonella</i> spp. isolated from swine food chain. A total of 435 samples were collected: 360 from slaughterhouse (150 carcasses, 30 cecal samples, 180 environmental samples) and 75 from Italian traditional pork dry sausages. Thirty-six <i>Salmonella</i> were isolated and identified by Polymerase Chain Reaction (PCR): 13,3% (4/30) in fecal samples, 5,5% (10/180) in environmental samples, 7,3% (11/150) in carcasses, and 14,6% (11/75) in Italian traditional dry sausages. <i>Salmonella</i> serotypes were: <i>S.</i> Typhimurium (44,4%), <i>S.</i> Typhimurium monophasic variant (8,3%), <i>S.</i> Typhi (2,8%), <i>S.</i> Enteritidis (22,2%), <i>S.</i> Rissen (16,6%) and <i>S</i>. Derby (5,5%). Phenotypic and genotypic characterization of AMR <i>Salmonella</i> spp<i>.</i> isolates was executed through automatic system (VITEK 2, bioMèrieux) and PCR assays. <i>Salmonella</i> spp. showed phonotypical and genotypical resistance to at least one or more classes of antibiotic. All <i>Salmonella</i> spp. were resistant to aminoglycoside (amikacin and tobramycin) and gentamicin, 86,1% strains were resistant to tetracycline, 55,5% strains were resistant to ampicillin and piperacillin, 25% strains to trimethoprim, 5,5% strains to chloramphenicol, 2,8% strains to amoxicillin/ clavulanic acid, and nitrofurantoin. Among <i>Salmonella</i> isolates, the most detected AMR genes were <i>catA</i> for chloramphenicol (94,4%), nitrofuran <i>nfsA</i> (77.7%), <i>nfsB</i> (86,1%) and, for fluoroquinolone <i>par C</i> (100%) and <i>gyrA</i> (94,4%). This study reported epidemiological data regarding <i>Salmonella</i> spp. and AMR's circulation in the swine food chain. This phenomenon (AMR) has critical repercussions on the final consumer health; therefore, it represents a crucial One-Health issue.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"9980"},"PeriodicalIF":1.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/cd/61/ijfs-11-2-9980.PMC9251869.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40576878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation and identification of <i>Helicobacter pylori</i> from raw chicken meat in Dhamar Governorate, Yemen.","authors":"Dhary Alewy Almashhadany,&nbsp;Sara Mohammed Mayas,&nbsp;Noor Lutphy Ali","doi":"10.4081/ijfs.2022.10220","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10220","url":null,"abstract":"<p><p>Although <i>Helicobacter pylori</i> (<i>H. pylori</i>) is one of the most common bacterial pathogens of human, its natural reservoirs are still unclear. There is an increasing number of reports that document the occurrence of <i>H. pylori</i> in various foods. This study aimed at isolation of <i>H. pylori</i> from chicken meat sampled. Two hundred and sixty samples were collected randomly from slaughterhouses and markets in Dhamar Governorate, Yemen. Samples were enriched in Brain-Heart Infusion broth in microaerophilic conditions before inoculating the Camp-Blood agar and EYE agar plates. Results showed that 13.8% of samples were contaminated evidenced by <i>H. pylori</i> growth via traditional culture method on agar media. No significant differences between sample types (thighs and breast muscles) (p=0.353) or the sampling source (p=0.816) were observed. Autumn season was associated with increased occurrence of <i>H. pylori</i>. The source of <i>H. pylori</i> in food is still not identified. Proper cooking and good sanitation practices are highly recommended to avoid the infection. Further studies addressing the potential sources of <i>H. pylori</i> are highly suggested.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10220"},"PeriodicalIF":1.3,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e8/d3/ijfs-11-2-10220.PMC9251868.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40576879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"<i>Pseudomonas fluorescens</i> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications.","authors":"Elena Circella,&nbsp;Gaia Casalino,&nbsp;Antonio Camarda,&nbsp;Antonella Schiavone,&nbsp;Francesco D'Amico,&nbsp;Michela Maria Dimuccio,&nbsp;Nicola Pugliese,&nbsp;Edmondo Ceci,&nbsp;Diana Romito,&nbsp;Giancarlo Bozzo","doi":"10.4081/ijfs.2022.9998","DOIUrl":"https://doi.org/10.4081/ijfs.2022.9998","url":null,"abstract":"<p><p>Bacteria belonging to the genus <i>Pseudomonas</i> are ubiquitous and characterized by a high adaptation capability to different environmental conditions and wide range of temperatures. They may colonize food, sometimes causing alteration. Quite recently, a blue pigmentation due to <i>Pseudomonas fluorescens</i> has been widely reported in mozzarella cheese. In this report, we describe a blue coloration occurred on rabbit meat stored in the refrigeration cell of a slaughterhouse. The alteration was observed after about 72 hours of storage at 4-6°C. Bacteriological analyses were performed, and a microorganism included in the <i>Pseudomonas fluorescens</i> group was identified. The experimental contamination was planned, using a bacterial suspension with 1×10⁸ UFC/ml load to spread on rabbit carcasses. The blue pigmentation appeared after 24 hours of storage in a cell with the same conditions of temperature. The bacterium was reisolated and identified as responsible for the alteration on meat. These findings highlight the importance of considering the members of the genus <i>Pseudomonas</i> and, more specifically, of the <i>P. fluorescens</i> group when the microbiological quality of food is to be ascertained. In fact, even if these bacteria are not considered a public health problem, their presence should be monitored by food industry operators in self-control plans because they may cause alteration in food. In fact, any altered product should be withdrawn from the market in agreement with Regulation (EC) No 178/2002 of the European Parliament and of the Council.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"9998"},"PeriodicalIF":1.3,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/4d/42/ijfs-11-2-9998.PMC9251874.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40576873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}