Italian Journal of Food Safety最新文献

{"title":"Antimicrobial of tropical fruit and vegetable waste extract for food-borne pathogenic bacteria.","authors":"Titik Budiati, Wahyu Suryaningsih, Titania Nur Bethiana","doi":"10.4081/ijfs.2022.10510","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10510","url":null,"abstract":"Tropical fruit and vegetable wastes become great potential natural resources of bioactive compounds for antimicrobial. The aim of the study was to determine the effect of antimicrobial extracted from tropical fruit and vegetable waste to inhibit foodborne pathogenic bacteria (Aeromonas hydrophilla, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Vibrio parahaemolyticus). A total of six tropical fruit waste (peel of pineapple, jackfruit, durian, coffee, mangosteen, and cacao pods) and five tropical vegetable waste (stem of sembukan, lamtoro pods, jengkol shell, bitter bean pods, Indian marsh fleabane leave) was extracted by using maceration method. The antimicrobial activity of extracts was carried out by using disc diffusion assay and Minimum Inhibitory Concentration. The flavonoids in extract were identified and quantified by using Liquid Chromatography-Mass Spectrometry. The highest antimicrobial activity against Gram-positive bacteria (B. cereus, L. monocytogenes and S. aureus) was shown by jengkol, bitter bean and mangosteen waste extract in the range of 0,00038 to 4,2% for MIC. The highest antimicrobial activity inhibits Gram-negative bacteria (A. hydrophilla, E. coli, S. Typhimurium and V. parahaemolyticus) was shown by jengkol, bitter bean, mangosteen, sembukan and lamtoro waste extract in the range of 0,00038 to 3,1% for MIC which have apigenin, catechin, coumaric acid, gallic acid, genistein, hydroxybenzoic acids, luteolin, myricetin, naringenin dan quercetin as bioactive compounds. Total phenol of those waste extracts was in the range of 0.663 to 4,441 mg GAE/g. Jengkol, bitter bean, mangosteen, sembukan and lamtoro waste extract shown to be a potential natural antimicrobial to inhibit food-borne pathogenic bacteria.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10510"},"PeriodicalIF":1.3,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/1c/a4/ijfs-11-3-10510.PMC9531141.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33492206","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 different cooking treatments on the residual level of sulphites in shrimps.","authors":"Giovanna Berardi,&nbsp;Aurelia Di Taranto,&nbsp;Valeria Vita,&nbsp;Ciro Marseglia,&nbsp;Marco Iammarino","doi":"10.4081/ijfs.2022.10029","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10029","url":null,"abstract":"<p><p>Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called \"blackspot\" that is a defect that compromises the marketability of these products. High levels of ingested sulphites may cause pseudoallergenic reactions in susceptible people. Moreover, they can exercise mutagenic and citotoxic effects other that destroy some vitamins such as thiamine, folic acid, nicotinamide and pyridoxal. The residual level of sulphites in crustaceans can be considerably affected by the specific method of cooking. In this study, 5 traditional procedures of cooking - grilling, oven, frying, steaming and stewed cooking - were compared to verify their effect on the residual concentration of sulphites in shrimp samples. The analytical determination was carried out using a fully validated and accredited analytical method by ion chromatography with conductivity detection. The results demonstrated that cooking leads to the decrease of sulphites levels in the products, with the highest percentage of reduction (55.3%) obtained by steaming and the lowest using oven (13.9%). The results of this study confirm that the specific method of cooking should be taken into account during \"total diet studies\" and risk assessment for appraising the effective number of sulphites ingested from crustaceans consumption.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10029"},"PeriodicalIF":1.3,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/ec/1f/ijfs-11-3-10029.PMC9490886.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33482484","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":"Occurrence of drug-resistant enteric bacteria and associated factors among food handlers of the Mass Catering Center: A laboratory-based cross-sectional study.","authors":"Chalachew Yenew,&nbsp;Minwuyelet Andualem,&nbsp;Fitalew Tadele,&nbsp;Sileshi Mulatu,&nbsp;Getaneh Atikilt,&nbsp;Asaye Alamneh Gebeyehu","doi":"10.4081/ijfs.2022.10221","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10221","url":null,"abstract":"<p><p>This study aimed to determine antimicrobial- resistance (AMR) enteric bacterial load and associated factors among Food Handlers (FHs) ofMass Catering Center (MCC), Ethiopia. From January to June 2020, a laboratory-based cross-sectional study was conducted using the standard Swab microbiological analysis method and the Kirby-Bauer disc diffusion method on 160 randomly selected FHs and food serving areas and analyzed with RStudio- 1.2.5033 for contamination, resistance level, and source determination. The contamination of AMR <i>Escherichia coli</i> was33.3% (95% CI, 31.5%, 36.4%), <i>Salmonella</i> 30% (95% CI, 29.8%, 36.0%) and <i>Shigella</i> 20% (95% CI, 19.2%, 26.9%) among the hand of FHs serving in MCC. The contamination was more likely associated with low work experience [AOR, 1.42 (95% CI: 1.22-1.87)], a low educational level [AOR, 1.62 (95% CI: 1.52-189)], irrational drug use characteristics [AOR, 1.75(95% CI: 1.64-2.00)], lack of sufficient food safety knowledge [AOR, 1.52 (95% CI: 1.32-1, 67)] of the FHs and the sanitary condition of the food serving area [AOR:1.98 (95% CI, 1.45, 2.53)]. The contamination of the hand of FHs serving in the MCC with AMR enteric FBB at the University cafeteria could indicate the likelihood of the occurrence of foodborne outbreaks.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10221"},"PeriodicalIF":1.3,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/8e/19/ijfs-11-3-10021.PMC9490887.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33482483","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":"Assessment of food safety knowledge, attitude, practices of food handlers and microbial contamination in foods at the canteens of a University in Pakistan.","authors":"Shinawar Waseem Ali,&nbsp;Mateen Ahmad,&nbsp;Memoona Asif,&nbsp;Rai Muhammad Amir,&nbsp;Ahmad Ali","doi":"10.4081/ijfs.2022.10051","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10051","url":null,"abstract":"<p><p>Developing nations are striving to assure food safety that rely mainly upon handling procedures. The current study focused upon the understanding level and practices of food handlers working at various canteens of University of the Punjab, Quid-i-Azam campus, Lahore. Different canteens were selected where 300 different food handlers were judged for their approach towards food safety through a closed ended questionnaire. Samples of different food products were also taken randomly for their microbiological safety evaluation. The whole data was analyzed using chi-square to assess the proportion of correct and incorrect responses among various parameters. The non-significant variation was observed among the knowledge, attitude and practices scores of university and its hostels' canteens food handlers. Overall, 60% of the responses were correct from the university and hostel canteens food handlers. Similarly, 50-60% of the responses regarding attitude and practices were correct from the university and hostel canteen food handlers. With many technical flaws, these food handlers showed moderate level of knowledge. Not only apprentices but the supervisors too, lacked the basic knowledge of temperature as major factor creating potential food safety threats. Lack of knowledge about personal hygiene and workplace sanitation were few contributing factors towards heedless behavior. Incidence of <i>Salmonella</i> and <i>Staphylococcus aureus</i> contamination in food samples was found 29% and 57%, respectively, while 35% food samples were found contaminated with <i>E. coli.</i> It further exposed the negligence, emphasizing proper training of employees as part and parcel of food safety procedures. It was concluded that more training programs along with periodic validation of food manufacturing standards are required to ensure food safety. Furthermore, strict surveillance and implementation of GMPs by the administrative authorities are needed to safeguard the consumers' health.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":"10051"},"PeriodicalIF":1.3,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e8/26/ijfs-11-3-10051.PMC9472287.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40368667","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":"Microbial contamination, antimicrobial resistance and biofilm formation of bacteria isolated from a high-throughput pig abattoir.","authors":"Sergio Ghidini,&nbsp;Silvio De Luca,&nbsp;Pedro Rodríguez-López,&nbsp;Ancuţa Cezara Simon,&nbsp;Gaetano Liuzzo,&nbsp;Luca Poli,&nbsp;Adriana Ianieri,&nbsp;Emanuela Zanardi","doi":"10.4081/ijfs.2022.10160","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10160","url":null,"abstract":"<p><p>The aim of this work was to assess the level of microbial contamination and resistance of bacteria isolated from a highthroughput heavy pig slaughterhouse (approx. 4600 pigs/day) towards antimicrobials considered as critical for human, veterinary or both chemotherapies. Samples, pre-operative and operative, were obtained in 4 different surveys. These comprised environmental sampling, <i>i.e.</i> air (n_total = 192) and surfaces (n_total = 32), in four different locations. Moreover, a total of 40 carcasses were sampled in two different moments of slaughtering following Reg. (CE) 2073/2005. Overall, 60 different colonies were randomly selected from VRBGA plates belonging to 20 species, 15 genera and 10 families being <i>Enterobacteriaceae</i>, <i>Moraxellaceae</i> and <i>Pseudomonadaceae</i> the most represented ones. Thirty-seven isolates presented resistance to at least one molecule and seventeen were classified as multi-drug resistant. <i>Enterobacteriaceae</i>, particularly <i>E. coli</i>, displayed high MIC values towards trimethoprim, ampicillin, tetracycline and sulphametoxazole with MIC_max of 16, 32, 32 and 512 mg/L, respectively. Moreover, isolated <i>Pseudomonas</i> spp. showed high MIC values in critical antibiotics such as ampicillin and azithromycin with MIC_max of 32 and 64 mg/L, respectively. Additionally, <i>in vitro</i> biofilm formation assays demonstrated that fifteen of these isolates can be classified as strong biofilm formers. Results demonstrated that a high diversity of bacteria containing antibiotic resistant and multiresistant species is present in the sampled abattoir. Considering these findings, it could be hypothesised that the processing environment could be a potential diffusion determinant of antibiotic resistant bacteria through the food chain and operators.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":"10160"},"PeriodicalIF":1.3,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/71/3e/ijfs-11-3-10160.PMC9472283.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40366443","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 novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (<i>Coryphaena hippurus</i>) during refrigerated storage.","authors":"Valeria Vuoso,&nbsp;Marta Gogliettino,&nbsp;Marika Di Paolo,&nbsp;Bruna Agrillo,&nbsp;Rosa Luisa Ambrosio,&nbsp;Aniello Anastasio,&nbsp;Gianna Palmieri","doi":"10.4081/ijfs.2022.10466","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10466","url":null,"abstract":"<p><p>Fresh fishery products are highly perishable foods mainly due to their high-water content and high level of pH which act as promoters of spoilage processes. In these matrices, the deterioration phenomena are the result of the action of oxidative, and enzymatic processes due in part to the presence of specific microorganisms. Indeed, the microbial communities responsible for spoilage are a small fraction of the flora detectable in the fish and are known as specific spoilage organisms (SSOs). In the last decades, the scientific community has worked to achieve the ambitious goal of reducing the impact of microbial deterioration on food losses through innovative solutions, including antimicrobial packaging. The goal of this study was to evaluate the efficacy of an active polypropylene (PP)- based packaging functionalized with the antimicrobial peptide 1018K6 to extend the <i>shelf life</i> of dolphinfish burgers (<i>Coryphaena hippurus</i>) by evaluating its effect on sensorial and microbiological profile. The microbiological results showed an evident antimicrobial activity of the active packaging against hygiene indicator microorganisms and SSOs, recording a reduction of about 1 Log (CFU/g) of their concentrations compared to those of the control groups. Furthermore, a significant influence of functionalized packaging on the organoleptic characteristics was noted, accentuating the differences in freshness between the two experimental groups. This work confirmed the hypothesis of considering antimicrobial packaging as a potential tool capable of slowing down surface microbial replication and, therefore, extending the shelf-life and improving the health and hygiene aspect of fresh fish products.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":"10466"},"PeriodicalIF":1.3,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/30/38/ijfs-11-3-10466.PMC9472286.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40366444","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":"DNA metabarcoding for identification of species used in fish burgers.","authors":"Anna Mottola,&nbsp;Roberta Piredda,&nbsp;Gaetano Catanese,&nbsp;Federica Giorelli,&nbsp;Gloria Cagnazzo,&nbsp;Giuseppina Ciccarese,&nbsp;Angela Dambrosio,&nbsp;Nicoletta Cristiana Quaglia,&nbsp;Angela Di Pinto","doi":"10.4081/ijfs.2022.10412","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10412","url":null,"abstract":"<p><p>The absence of morphological identification characters, together with the complexity of the fish supply chain make processed seafood vulnerable to cases of species substitution. Therefore, the authentication and the traceability of such products play a strategic role in ensuring quality and safety. The aim of the present study was to detect species used in the production of multi-species fish burgers and to evaluate mislabelling rates, using a DNA metabarcoding approach by sequencing a fragment of the 16S rRNA mitochondrial gene. The study highlighted the presence of 16 marine and 2 mammalian taxa with an overall mislabelling rate of 80%, including cases of species substitution, the undeclared presence of molluscs and of taxa whose use is not permitted by current Italian legislation. The presence of swine DNA as well as the inclusion of undeclared taxa potentially causing allergies raise concerns regarding consumer safety and protection regarding ethical or religious issues. Overall, the study shows that the application of DNA metabarcoding is a promising approach for successfully enforcing traceability systems targeting multi-species processed food and for supporting control activities, as a guarantee of an innovative food safety management system.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":"10412"},"PeriodicalIF":1.3,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/0f/79/ijfs-11-3-10412.PMC9472284.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40368668","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":"Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region.","authors":"Alice Giusti,&nbsp;Lara Tinacci,&nbsp;Francesco Verdigi,&nbsp;Roberto Narducci,&nbsp;Laura Gasperetti,&nbsp;Andrea Armani","doi":"10.4081/ijfs.2022.10044","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10044","url":null,"abstract":"<p><p>The compliance to European and National safety and labelling requirements relating to the sale of spontaneous and cultivated mushrooms and mushroom-based products in Tuscany was assessed. The evidence was collected by the Mycological Inspectorate of North-West Tuscany Local Health Authority during 90 inspections (from 2016 to 2020) at large-scale distribution stores, wholesalers, and restaurants in 10 cities belonging to 3 provinces, and on the labelling analysis of 98 commercial products collected at retail in 2021. Despite a substantial compliance of the inspected activities and products with the regulatory requirements, critical issues were highlighted: 1) EU legislative gap in the definition of specific measures for the safe sale of spontaneous mushrooms; 2) improper shelf storage temperatures of fresh-cut products; 3) incorrect condition of use on the labels of pre-packaged products; 4) lack of countryof- origin declaration in pre-packaged products. Furthermore, the labelling analysis highlighted that 18.4% and 15.3% of the products presented issues in the validity and correctness of the scientific names respect to national requirements in. A revision of the current EU legislation is needed to guarantee consumers safety, also considering the relevant number of poisoning cases related to false mycetisms (ingestion of edible mushrooms unproperly stored or used). Also, a specific revision and harmonization of the EU labelling of mushrooms would be desirable to protect consumers.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":"10044"},"PeriodicalIF":1.3,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6b/ef/ijfs-11-3-10044.PMC9472285.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40366006","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":"A descriptive cross-sectional study of food hygiene practices among informal ethnic food vendors in Gauteng Province, South Africa.","authors":"Tulisiwe P Mbombo-Dweba,&nbsp;Christian A Mbajiorgu,&nbsp;James W Oguttu","doi":"10.4081/ijfs.2022.9885","DOIUrl":"https://doi.org/10.4081/ijfs.2022.9885","url":null,"abstract":"<p><p>Demand for ethnic foods by the immigrant population has led to proliferation of ethnic food shops (shops selling foods eaten by different ethnic groups). However, the status of the food hygiene practices among these vendors is unknown. This study investigated food hygiene practices among informal ethnic food vendors in Gauteng Province (GP), South Africa. Participants included immigrants managing informal ethnic food shops in GP. Snowball sampling was used to identify participants (n=40). A questionnaire/checklist was used to collect information on hygiene practices. Although majority of ethnic food shops (95%; n=38) operated in permanent structures, just over half (55%; n=22) of these facilities had windows. The remaining 5% (n=2) of the vendors operated from the boot/trunk of cars. None of the participants had a food probe used to monitor the temperature of food. Most of the participants (65%; n=26) did not own freezers, and just above half (55%, n=22) had microwave ovens. Majority (95%; n=38) of the respondents had access to toilet facilities and tap water at their premises. Only two (5%; n=2) respondents brought water from home, and these used public toilets at shopping centers in the vicinity of their businesses. Majority (72.5%; n=29) of the respondents were not aware of the importance of keeping food above 65˚C. Slightly over half (55%, n=22) of the respondents did not reheat the food before serving, and only 10 % (n=4) followed proper food reheating procedures. Poor food hygiene practices and lack of appropriate food handling equipment and facilities are common among ethnic food vendors. The widespread lack of awareness of the importance of holding food above 65˚C, and the high prevalence of not reheating the food before serving, and not following proper food reheating procedures, are a major source of concern as these practices are potentially associated with promoting food contamination with foodborne diseasecausing organisms. It is envisaged that findings reported here can guide policy makers to design policies that promote selling safe food by ethnic food vendors. To enhance compliance, it is recommended that such policies should be user friendly to the operators of informal ethnic food shops.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"9885"},"PeriodicalIF":1.3,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/1c/52/ijfs-11-2-9885.PMC9295204.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40625597","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":"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}