Italian Journal of Food Safety最新文献

{"title":"Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region.","authors":"Frédérique Pasquali,&nbsp;Lucia Gambi,&nbsp;Alessandra De Cesare,&nbsp;Cecilia Crippa,&nbsp;Vasco Cadavez,&nbsp;Ursula Gonzales-Barron,&nbsp;Antonio Valero,&nbsp;Fouad Achemchem,&nbsp;Alex Lucchi,&nbsp;Antonio Parisi,&nbsp;Gerardo Manfreda","doi":"10.4081/ijfs.2022.10899","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10899","url":null,"abstract":"<p><p>The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of <i>Listeria monocytogenes</i>, <i>Salmonella enterica</i> and <i>S. aureus</i> collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and <i>de novo</i> assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of <i>S</i>. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to <i>Salmonella enterica</i>), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of <i>L. monocytogenes</i> belonging to ST1, ST3 and ST489, as well as genomes of <i>S.enterica enterica</i> (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 <i>S. aureus</i> were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent <i>L. monocytogenes, Salmonella enterica</i> and <i>S. aureus</i> strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 4","pages":"10899"},"PeriodicalIF":1.3,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/77/64/ijfs-11-4-10899.PMC9795823.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10467600","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":"XXXI Convegno Nazionale dell’Associazione Italiana Veterinari Igienisti (AIVI)| Teramo, 22-24 settembre 2022","authors":"The Editors","doi":"10.4081/ijfs.2022.10883","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10883","url":null,"abstract":"[This abstract book contains the abstracts presented at the 31st National Congress of the Italian Association of Veterinary Food Hygienists (AIVI)] \u0000  \u0000[In italian]","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41793350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intradiaphragmatic abscesses in a wild boar (Sus scrofa): Inspective implications based on anatomopathological evidences.","authors":"Andrea Piccinini,&nbsp;Gianluigi Ferri,&nbsp;Alberto Olivastri,&nbsp;Fabio Rossi,&nbsp;Anna Rita Festino,&nbsp;Alberto Vergara","doi":"10.4081/ijfs.2022.10346","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10346","url":null,"abstract":"<p><p>The intradiaphragmatic localization of an abscess is rarely described in humans and in other animal domestic and wild species, and can be caused by penetrative traumas (<i>i.e.</i>, firearm injuries). Here we describe two intradiaphragmatic abscesses in a hunted adult male wild boar (<i>Sus scrofa</i>) pluck, associated with adhesion phenomena with the contiguous anatomical structures (pleural, phrenic, and glissonian serosas) and observed during the <i>post mortem</i> inspection, in accordance with the Reg. EU 627/2019. One of these lesions also presented a phreno-abdominal fistula. We found in cytopathological evaluation of the neoformations' content the presence of spheroidal bacterial <i>soma</i>, characterized by linearly concatenated \"<i>Streptococcus</i>-like\" aggregation pattern. Furthermore, microbiological assays revealed a polymicrobial pattern characterized by the presence of telluric microorganisms, some of which have a marked pyogenic action (<i>Streptococcus suis</i> type I, <i>Sphingomonas paucimobilis</i>, <i>Carnobacterium divergens</i>, and <i>Lactobacillus sakei</i>). Our results and collected evidence demonstrate the pathogenetic hypothesis of bacterial contamination secondary to penetrative trauma caused by a not-mortal projectile's wound, defining the inspective behaviour according to the cogent legislation. These lesions, in the reason of their potential relation to toxemia, bacteremia and septicemia phenomena, represent a sanitary risk that impose, from a normative point of view, the total condemnation of the carcass. These inspective implications, originating from the observation and interdisciplinary description of the anatomopathological and microbiological features of the lesions, are directly projected on the normative scenario, providing useful elements to guarantee the health of the consumer.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10346"},"PeriodicalIF":1.3,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/4c/7a/ijfs-11-3-10346.PMC9531142.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33492205","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 of tropical fruit and vegetable waste extract for food-borne pathogenic bacteria.","authors":"Titik Budiati,&nbsp;Wahyu Suryaningsih,&nbsp;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}