Italian Journal of Food Safety最新文献_第2页

Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source? 监测和预防食源性疫情：我们是否错过了废水这一关键数据来源？

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-10-10 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12725

Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare

{"title":"Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source?","authors":"Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare","doi":"10.4081/ijfs.2024.12725","DOIUrl":"10.4081/ijfs.2024.12725","url":null,"abstract":"In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillance to monitor foodborne pathogens in association with clinical data. In the selected studies, the relationship between peaks of pathogen concentration in wastewater and reported clinical cases is described. Moreover, details on analytical methods to detect and quantify pathogens as well as wastewater sampling procedures are discussed. Few papers show a statistically significant correlation between high concentrations of foodborne pathogens in wastewater and the occurrence of clinical cases. However, monitoring pathogen concentration in wastewater looks like a promising and cost-effective strategy to improve foodborne outbreak surveillance. Such a strategy can be articulated in three steps, where the first one is testing wastewater with an untargeted method, like shotgun metagenomic, to detect microorganisms belonging to different domains. The second consists of testing wastewater with a targeted method, such as quantitative polymerase chain reaction, to quantify those specific pathogens that in the metagenomic dataset display an increasing trend or exceed baseline concentration thresholds. The third involves the integrated wastewater and clinical data analysis and modeling to find meaningful epidemiological correlations and make predictions.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12725"},"PeriodicalIF":1.8,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694617/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921600","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}

引用次数: 0

Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area. 地中海地区手工奶酪微生物组组成的比较分析。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-10-10 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12818

Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare

{"title":"Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area.","authors":"Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare","doi":"10.4081/ijfs.2024.12818","DOIUrl":"10.4081/ijfs.2024.12818","url":null,"abstract":"In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomic composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. Lactococcus, Streptococcus and Lactobacillus were the most represented genera in the Portuguese and Spanish cheeses, Streptococcus in the Italian cheese, and Enterococcus, Klebsiella, Escherichia, and Citrobacter in the Moroccan products. The correlation analysis indicated a negative association between the abundance of some lactic acid bacteria (i.e., Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc) and foodborne pathogenic genera, like Escherichia and Salmonella. The analysis of pathogen abundance, virulence factors, and antimicrobial resistance genes showed a strong clusterization based on the cheese type, confirming that the presence of potential human health risk determinants was higher in the artisanal products derived from unpasteurized milk that underwent spontaneous fermentation.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12818"},"PeriodicalIF":1.8,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694621/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921537","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}

引用次数: 0

Comprehensive review of salmonellosis: current status of the disease and future perspectives. 沙门氏菌病综合综述：疾病现状和未来展望。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-10-01 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12904

Ohoud S Alhumaidan

{"title":"Comprehensive review of salmonellosis: current status of the disease and future perspectives.","authors":"Ohoud S Alhumaidan","doi":"10.4081/ijfs.2024.12904","DOIUrl":"10.4081/ijfs.2024.12904","url":null,"abstract":"Salmonellosis is a significant public health concern in Saudi Arabia, with various serovars of Salmonella causing outbreaks and infections. The disease's clinical presentation includes common symptoms such as diarrhea, fever, and abdominal cramps, with potential complications in severe cases. Diagnosing salmonellosis in Saudi Arabia involves a combination of traditional laboratory methods and molecular techniques to ensure accurate identification and treatment. Preventive measures and control strategies, including vaccination campaigns, food safety protocols, and public health education, have been implemented to mitigate the spread of salmonellosis. Challenges such as antimicrobial resistance, limited healthcare resources in rural areas, and underreporting of cases persist and impact the effective management of the disease. Recommendations for improving salmonellosis prevention and management include enhancing surveillance, implementing public health education campaigns, strengthening food safety regulations, promoting antimicrobial stewardship, investing in research, improving healthcare infrastructure, and fostering collaboration and coordination between sectors. Implementing these recommendations can help Saudi Arabia effectively address the challenges posed by salmonellosis and reduce the burden of the disease on public health.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12904"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694620/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921586","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}

引用次数: 0

Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation. Speck：一种来自意大利阿尔卑斯山的传统美食。微生物、分子和化学评价。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-09-25 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12630

Stefano Colorio, Francesca Precazzini, Martina Stella, Michela Rabini, Gloria Paolazzi, Evelin Elke Oberkalmsteiner, Mara Borghi, Astrid Bettini, Alexander Tavella

引用次数: 0

Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content. 网上商业化的昆虫产品：脂质氧化和矿物质含量的快照。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-08-06 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.11600

Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli

{"title":"Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content.","authors":"Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli","doi":"10.4081/ijfs.2024.11600","DOIUrl":"10.4081/ijfs.2024.11600","url":null,"abstract":"This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species packs were purchased from various online commercial suppliers. Moisture, lipids, fatty acids, titratable acidity, mineral elements, and primary and secondary lipid oxidation products were determined. Statistical multivariate approaches were applied to investigate the contribution of each chemical variable to the characterization of edible insects. Titratable acidity (up to 37.3 g oleic acid per 100 g of crickets), as well as primary and secondary lipid oxidation products, showed great variability within and between species. The study revealed a significant occurrence of rancidity (45.5% of the samples exceeded the peroxide limit of 10 mEqO2/kg; 100% of the samples exceeded the indication of 1 mg/kg malondialdehyde), whereas the heavy metal content indicated a relatively safe condition, suggesting the absence of potential risks to human health. Both the chemical and the elemental properties could be regarded as potential characteristics suitable for authenticating this food matrix. This study contributes to the description of several chemical features in commercialized processed insect-based products, aiming to highlight possible safety concerns and identify those unfit for human consumption.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"11600"},"PeriodicalIF":1.8,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694618/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921594","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}

引用次数: 0

Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments. 撒丁岛发酵香肠的传统生产工艺：八家企业的初步调查。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-08-02 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12203

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano

{"title":"Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments.","authors":"Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano","doi":"10.4081/ijfs.2024.12203","DOIUrl":"10.4081/ijfs.2024.12203","url":null,"abstract":"This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory characteristics of the finished product. Two audits were conducted in each plant to evaluate structural characteristics and process technologies; 72 samples of SFS at the end of seasoning and 48 environmental samples were analyzed. Listeria monocytogenes, Listeria spp., Salmonella spp., and Yersinia enterocolitica were investigated, and chemical-physical analyses were also performed. A panel of consumers was subjected to the Check All That Apply test and acceptability test to determine the qualities perceived by consumers and assess the product acceptance rating. A water activity value of >0.941, permissive for the growth of L. monocytogenes, was detected in SFS produced by one producing plant; L. monocytogenes, Salmonella spp., and Y. enterocolitica were detected in 2.8% of SFS samples, and Listeria spp. in 20.8% of samples. Environmental samples tested positive for 45.8% of Listeria spp. and 16.7% of L. monocytogenes. Correct drying and ripening steps, applied for at least 20 days, are critical for the development of hurdles required to guarantee the safety of fermented sausages. The application of proper hygiene and cleaning procedures is required to reduce environmental contamination. Sensory analysis results show how the production processes applied determine the marketing of sensorially different products. The ideal profile suggested by consumers confirms that the attributes that allow for improved liking are \"moderate spicing\", \"moderate spiciness\", \"seasoned product\", and \"artisanal character\".","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12203"},"PeriodicalIF":1.8,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694616/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921609","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}

引用次数: 0

Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories. 口味的幕后：意大利手工烘焙和糕点实验室不合规的探索性研究。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-08-02 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12235

Sarah Currò, Stefania Balzan, Valentina Saccarola, Federico Fontana, Enrico Novelli, Luca Fasolato

{"title":"Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories.","authors":"Sarah Currò, Stefania Balzan, Valentina Saccarola, Federico Fontana, Enrico Novelli, Luca Fasolato","doi":"10.4081/ijfs.2024.12235","DOIUrl":"10.4081/ijfs.2024.12235","url":null,"abstract":"This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. The inspection concerned the production site characteristics, processing flows, materials, and personnel to pinpoint potential product contamination and record objective data collection through a 126-question demerit scoring system. The examined areas encompassed various aspects, such as the point of sale, management of raw materials and packaging, hygiene practices, finished product quality, sanitization procedures, external spaces, personnel, and other factors impacting food safety and hygiene. Additionally, assessments of the microbiological air quality were carried out. Two cohorts (six and nine companies in 2018-2019 and in 2020-2021, respectively) revealed critical issues in warehouse/packaging (70% non-compliance), finished product/cooling (50% non-compliance), and people/products flow (38% non-compliance). Site visits identified pest management and raw material handling challenges. Significant airborne mold and yeast contamination (30-50 colony-forming units/plate/h) were observed in areas near processing sites or with air turbulence. This study facilitated constructive discussions and proposed solutions with the participating companies.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12235"},"PeriodicalIF":1.8,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11648099/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142835763","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}

引用次数: 0

Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors. 蛋场及鸡蛋经销商金黄色葡萄球菌关键控制点风险分析。

IF 1.8

Italian Journal of Food Safety Pub Date : 2024-06-26 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12409

Aminah Hajah Thaha, Ratmawati Malaka, Wahniyati Hatta, Fatma Maruddin

{"title":"Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors.","authors":"Aminah Hajah Thaha, Ratmawati Malaka, Wahniyati Hatta, Fatma Maruddin","doi":"10.4081/ijfs.2024.12409","DOIUrl":"10.4081/ijfs.2024.12409","url":null,"abstract":"Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Studies about Staphylococcus aureus in chicken eggs more extensively discuss the path, source, and level of prevalence of contamination at the final distributor or consumer. Therefore, this study investigates CCP contamination of S. aureus in chicken eggs and their potential consumption, which could endanger human health from the layer farm until the final distributor. This study is critical in health, public health, and veterinary medicine for preventing and controlling consumers' security. This study done for CCP on the chain distribution of chicken eggs starts with preparing production and distribution process flow diagrams for livestock, agents/wholesalers, and retailers. Confirmation of operational production in the field/location study is based on the flow chart that has been arranged, identifying all potential dangers associated with each stage and analyzing potential risks considering every action for controlling identified hazards. The next step involves pinpointing the CCP to counteract the identified threat. An application tree decision defines the CCP, and the logical and final approach is the determination limit critical to the CCP. Analysis results in the determination of CCP contamination of S. aureus, indicating that chicken eggs, personal hands (farm workers, wholesalers, and retailers), shelf eggs, and feces are CCP on farms.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"13 4","pages":"12409"},"PeriodicalIF":1.8,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11616577/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142785468","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}

引用次数: 0

Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits 在大型畜栏式陷阱中捕获或狩猎的野猪:肉质性状的初步比较

Italian Journal of Food Safety Pub Date : 2023-11-08 DOI: 10.4081/ijfs.2023.11618

Caterina Altissimi, Eleonora Torregiani, Fausto Cambiotti, Rossana Roila, Raffaella Branciari, Samira Giovannini, David Ranucci

{"title":"Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits","authors":"Caterina Altissimi, Eleonora Torregiani, Fausto Cambiotti, Rossana Roila, Raffaella Branciari, Samira Giovannini, David Ranucci","doi":"10.4081/ijfs.2023.11618","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11618","url":null,"abstract":"The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded after 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"27 40","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135390632","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}

引用次数: 0

Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential 手工生羊奶奶酪中的乳酸菌:技术特性和抗菌潜力

Italian Journal of Food Safety Pub Date : 2023-10-27 DOI: 10.4081/ijfs.2023.11559

Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez

{"title":"Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential","authors":"Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez","doi":"10.4081/ijfs.2023.11559","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11559","url":null,"abstract":"In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat’s raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man-Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only two MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. As future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"99 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136261598","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}

引用次数: 0