Italian Journal of Food Safety最新文献

{"title":"Inorganic contaminants in fish of the Mediterranean Sea: biomonitoring and toxicologic analysis.","authors":"Sara Panseri, Luca Chiesa, Eleonora Brambilla, Marco Tecilla, Federica Guadagno, Maria Nobile, Mario Caniatti, Gabriele Ghisleni, Giorgio Fedrizzi, Fausto Quattrone, Gaia Beatrice Bianchi, Silvia Dell'Aere, Paola Roccabianca","doi":"10.4081/ijfs.2026.14465","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14465","url":null,"abstract":"<p><p>Aquatic systems throughout the world are increasingly under a wide array of anthropogenic stressors, including the release of a myriad of toxic substances into the environment. The presence of twenty-seven heavy metals, vitamins, and minerals was investigated in muscle tissues collected from 46 wild fishes distributed among Thunnus thynnus (TT), Pagellus bogaraveo, and Dentex dentex (DD) from the Mediterranean Sea. The mean concentration of each element was calculated and compared to the provisional tolerable daily or weekly intake (PTWI) or to the established tolerable upper intake when possible. Specie-specific distribution was documented for the following chemical elements: aluminum (Al), potassium (K), cobalt (Co), molybdenum (Mo), silver (Ag), cadmium (Cd), tin (Sn), and thorium (Th). For the elements without regulated maximum dietary limits, iron (Fe) was highest in TT, while Th was significantly predominant in DD. Several metals were found, often simultaneously, in quantities above the acceptable levels. Specifically, the median concentrations of mercury (Hg) and Cd in the pooled species were significantly higher than their relative PTWI. Significant differences among species were reported for selenium (Se), inorganic arsenic (As), nickel (Ni), and zinc (Zn). Other elements [Al, chromium (Cr), copper (Cu), Sn, lead (Pb), and manganese (Mn)] were found to be at or below the corresponding acceptable levels. The maximum safe consumption calculated for mercury (Hg) leads to advising a limited recommended weekly intake for all the tested Mediterranean Sea fish species.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443710","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":"Outside in: assessment of microbial composition of the crust of dry-aged beef and its relevance in relation to food business operator practices.","authors":"Federica Savini, Valentina Indio, Laura Prandini, Federico Tomasello, Alessandra De Cesare, Chiara Oliveri, Alessandro Seguino, Elena Zanato, Andrea Serraino","doi":"10.4081/ijfs.2026.14620","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14620","url":null,"abstract":"<p><p>Dry aging of beef has recently been defined in Delegated Regulation 1141/2023, amending Regulation 853/2005. The delegated regulation lists specific measures to be applied when processing such a product. Specifically, a point is dedicated to the crust trimming that should be carried out in a hygienic manner, since the interventions performed at the end of the process might determine contamination of the edible parts. Nevertheless, despite the punctual application of good hygiene practices (GHP) and good manufacturing practices (GMP), a certain degree of contamination with pathogenic and spoilage microorganisms of the cut portions cannot be avoided, as demonstrated by some authors reporting contamination of the inner parts of dry-aged meat. In order to investigate the level of contamination occurring in field conditions during trimming and portioning, we performed two different trials: the sterility trial with the aim of evaluating the sterility of the inner parts of beef during aging and the contamination trial to assess the transfer of microbial populations from the outer to the inner part of the dry-aged beef. All tests were performed by means of cultural and non-cultural methods. Results of the sterility trial show that a very limited percentage of non-host DNA is present in the inner parts of the meat starting from the beginning of the test and that the detectable DNA increases slightly during the time of aging. Besides, the contamination trial results showed that the contamination of the trimmed meat is qualitatively and quantitatively related to the contamination of the crust. As a consequence, adherence to GHP and GMP during trimming and handling of dry-aged meat according to scientific literature is crucial to avoid/minimize cross-contamination since our data clearly demonstrate that processing practices are fully reflected in the final product quality.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443694","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":"Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.","authors":"Katerina Pikuli, Ariola Devolli, Kristjana Muça","doi":"10.4081/ijfs.2026.14642","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14642","url":null,"abstract":"<p><p>Olive pomace (OP), a key by-product of olive oil production, is recognized as a sustainable and cost-effective source of natural antioxidants. Rich in polyphenols with proven health benefits, OP shows considerable potential for application in functional foods to improve nutritional quality and oxidative stability. This study aims to evaluate the effect of dried OP (dOP) addition on the nutritional, physicochemical, rheological, antioxidant, and sensory properties of fortified wheat bread. Four different replacement levels (1%, 2%, 5%, and 7%) of dOP obtained from the three-phase process of extra-virgin olive oil production were incorporated into the bread. OP exhibited high levels of fiber (38.5%), carbohydrates (33.22%), monounsaturated fats (67.02%), oleic acid (67.78%), phenolic content (23.39 mg GAE/g dw), flavonoids (13.02 mg QE/g dw), and antioxidant activity (15.25 mg Trolox/g dw). The addition of dOP significantly increased phenolic content, flavonoids, and antioxidant activity of breads; the highest values were recorded at 7% dOP (2.34 mg GAE/g dw, 0.32 mg QE/g dw, and 1.10 mg Trolox/g dw, respectively). No significant differences were observed in rheological and most sensory attributes between the control bread and samples fortified with 1% and 2% dOP. However, fortification at high levels (5% and 7%) significantly affected the bread's texture, color, and sensory properties. Additionally, the sensory evaluation showed that bread fortified with 1%, 2%, and 5% dOP exhibited higher overall acceptability compared to the 7% formulation, which demonstrated a moderate acceptability due to a slight bitterness and sandy mouthfeel. The results suggest that OP can be utilized as a sustainable and functional ingredient in the formulation of high-value bakery products when added at moderate levels.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443698","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":"The role of cortisol as a physiological stress indicator in fish contamination by <i>Vibrio parahaemolyticus</i> and its implications for human health.","authors":"Rzgar Farooq Rashid","doi":"10.4081/ijfs.2026.14283","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14283","url":null,"abstract":"<p><p>Increased global consumption of fish and seafood, driven by their nutritional benefits, has highlighted concerns regarding bacterial contamination, particularly by Vibrio parahaemolyticus. This study investigates the prevalence and associated risk factors of V. parahaemolyticus in fish samples collected from three cities in the Kurdistan region of Iraq. A total of 185 fish samples were collected and analyzed for V. parahaemolyticus contamination using enrichment and isolation protocols. The overall detection rate was 9.19%, with no significant differences observed between cities, fish age, sex, or species. However, fish exhibiting abnormal physical signs, such as loose scales, pale gills, and bulging eyes, showed significantly higher contamination rates. Seasonal trends indicated a decreasing, though not statistically significant, trend in contamination from spring to summer. The cortisol level and lymphocyte count showed significant elevation, with a decrease in red cell count and abnormal physical appearance in fish compared with normal fish. These findings highlight the role of physiological and environmental factors in V. parahaemolyticus contamination and emphasize the need for improved biosafety measures in freshwater fish handling and processing to mitigate public health risks.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147432936","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":"Detection of <i>Chlamydia ibidis</i> in the neck skin microbiome of broiler carcasses at the end of slaughter.","authors":"Yitagele Terefe Mekonnen, Valentina Indio, Alex Lucchi, Gerardo Manfreda, Andrea Serraino, Alessandra De Cesare","doi":"10.4081/ijfs.2026.14726","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14726","url":null,"abstract":"<p><p>Chlamydia is the etiological agent of chlamydiosis in wild and domestic birds, mammals, and humans. In this study, Chlamydia reads were detected in the microbiome of the neck skin of 76 broiler carcasses collected in the same slaughterhouse at the end of the chilling tunnel. The carcasses originated from four different flocks of female Ross 308, reared in two broiler houses located in Northern Italy. One flock from each poultry house was sampled in 2019 and one flock in 2023. The carcass neck skin microbiome was investigated by shotgun metagenomic sequencing. Chlamydia reads displayed a mean relative abundance of 7.38%, with significant differences between carcasses obtained from the two poultry houses, sampled at both sampling times. Chlamydia ibidis was the prevalent species among time points and poultry houses. The zoonotic potential of C. ibidis and foodborne transmission have never been demonstrated. However, it is known that the genus Chlamydia has \"spore\"-like extracellular forms able to survive for months outside the host. Therefore, the presence of C. ibidis reads on broiler carcasses at the end of the chilling tunnel deserves further investigation. The results of this study highlight the feasibility of microbiome investigations to detect unexpected biological hazards in foods.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147355100","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":"The Bayesian β-binomial model to improve the inference based on the results of sampling plans: the case study of the biotoxin monitoring plan of <i>Chamelea gallina</i> natural beds.","authors":"Cesare Ciccarelli, Angela Marisa Semeraro, Vittoria Di Trani, Melina Leinoudi, Guglielmo D'Aurizio, Francesca Barchiesi, Sara Gentili, Elena Ciccarelli","doi":"10.4081/ijfs.2026.14544","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14544","url":null,"abstract":"<p><p>Sampling is a cornerstone of food safety monitoring, yet traditional frequentist approaches can yield unreliable inferences in the presence of rare or absent events, particularly when maximum likelihood estimates lie on the boundary of the parameter space and asymptotic approximations are not justified due to insufficient event counts. This study introduces the Bayesian β-binomial model as an effective framework to improve statistical inference in sampling plans, integrating prior knowledge with observed data to yield robust uncertainty estimates of contamination prevalence. The model was applied to ten years (2015-2024) of monitoring data on algal biotoxins in Chamelea gallina striped clams from classified harvesting areas in the Marche Region, Italy. Given the scarcity of historical data, three prior scenarios were tested-optimistic [β(1,10)], non-informative [β(1,1)], and pessimistic [β(5,10)]-to evaluate sensitivity to prior assumptions. Analytical determinations for five toxin groups (domoic acid, saxitoxin, azaspiracid, okadaic acid, yessotoxin) showed that all results, except one sample below the maximum legal limit, were under quantification thresholds. Bayesian posterior estimates confirmed a very low probability of biotoxin accumulation above limits, even under pessimistic assumptions. The findings demonstrate the model's capacity to generate stable, interpretable estimates and credible intervals, particularly valuable when the prevalence is not exactly zero but may be extremely small. Overall, the Bayesian β-binomial approach strengthens evidence-based decision-making in food safety surveillance, providing a transparent and adaptable tool for risk assessment and regulatory management.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124696","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":"Assessment of different physicochemical parameters of leachates from two locally unbranded yogurt containers in Erbil City, Kurdistan Region, Iraq.","authors":"Huda Yousif Sharef, Hawraz Sami Khalid, Hawar Fakhir Mohammed, Harez Sedeeq Faraj, Aveen Faidhalla Jalal, Nabil Adil Fakhre","doi":"10.4081/ijfs.2026.14282","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14282","url":null,"abstract":"<p><p>Exposure of humans to toxic chemicals can lead to significant health risks. This study evaluates the physicochemical parameters in the leachates of two local yogurt containers purchased from Erbil City, Iraq, comprising white plastic (WPC) and aluminum containers (ALC). Acetic acid, distilled water, ethanol, lactic acid, sodium carbonate, and sodium chloride at varying concentrations were examined as effective simulants for assessing leaching from the two containers (1.0 cm² container/1.0 mL simulant). Leaching experiments were conducted under three different conditions, including Refrigerated/First Condition (1stC, 4±1℃ for 72 hours), Ambient/Second Condition (2ndC, 25±2℃ for 24 hours), and Elevated/Third Condition (3rdC, 60±2℃ for 2 hours). After leaching, many tests, such as the change in physical state, pH measurement, estimation of leached oxidizable materials, UV absorbing materials (UV-AMs), weight loss (WL), and heavy metals (HMs) level, were examined for the obtained leachates. The observations showed that there was a significant change on the ALC specimens' surface. Most of the analyzed HMs were found in levels below the permissible limits (1000 μg/L), except the content of Pb was found above this limit in the ALC leachates using 5% sodium carbonate. The results showed that the maximum migration level of oxidizable matters and UV-AMs were observed in the leachates of ALC (3rdC, 5% sodium carbonate) and WPC (1stC and 2ndC, lactic acid), respectively. The WL was additionally recorded at a high level in many kinds of local yogurts. Results exceeded many international guidelines and clearly confirm that the continuous use of the ALC and WPC may contribute significantly to the daily intake of toxic chemicals and can pose a significant health hazard.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124709","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":"Presence of <i>Listeria</i> spp., including pathogenic <i>Listeria monocytogenes</i> and <i>Listeria ivanovii</i>, on fresh vegetables in the markets of Abidjan (Côte d'Ivoire).","authors":"Senaho Fernand Pekoula, Moussan Désirée Francine Aké, Tiemélé Laurent-Simon Amoikon, Josef Deutscher, Alessandro Pagliuso, Eliane Milohanic","doi":"10.4081/ijfs.2025.13881","DOIUrl":"10.4081/ijfs.2025.13881","url":null,"abstract":"<p><p>Listeria monocytogenes is a pathogenic bacterium that can contaminate various food products and is the causative agent of listeriosis, a severe and life-threatening foodborne illness. This study aimed to assess the occurrence of Listeria species in fresh vegetables and market garden produce from Côte d'Ivoire. Conducted over a 9-week period, this work analyzed 135 samples of fresh vegetables and market garden produce (including lettuces, carrots, cabbage, tomatoes, and cucumbers) collected from 3 major markets in 3 districts of Abidjan. Among the 135 samples, Listeria spp. were found in 11 (8.15%), including Listeria innocua in 8 (5.92%), Listeria ivanovii in 1 (0.74%), and L. monocytogenes in 2 (1.48%). Genetic analysis was performed using restriction fragment length polymorphism targeting the 16S rRNA gene. Further characterization of genetic lineages, serotypes, and virulence genes was achieved through polymerase chain reaction. The two L. monocytogenes isolates belong to the genetic lineage I, associated with serogroups 1/2b, 3b, 4b, 4d, 4e, and 7. They harbored key virulence genes from Listeria pathogenicity island-1, such as actA, hly, prfA, and pclB, as well as internalin genes (inlA, inlJ, and inlC), indicating their potential pathogenicity. This study highlights the presence of Listeria spp., including L. monocytogenes, in fresh vegetables sold in Abidjan markets, underscoring a potential health risk for consumers.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12947812/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145633562","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":"Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties.","authors":"Zaher Abdel Baki, Sahar H Abourida, Adnan Badran, Ghosoon Albahri, Amer Noaman, Othmane Merah, Akram Hijazi","doi":"10.4081/ijfs.2025.12817","DOIUrl":"10.4081/ijfs.2025.12817","url":null,"abstract":"<p><p>Bread is an indispensable staple food and a great source of complex carbohydrates, making it a potential product for fortification. The purpose of this study was to investigate the sensory, antioxidant, and nutritional properties of bread fortified with sumac (Rhus coriaria) and cactus (Opuntia ficus-indica L.) seed powder. Different levels (4%, 6%, and 8% w/w flour replacement) of the powdered seeds were used. Fortified bread samples were compared to control (unfortified) bread and evaluated for their moisture, nutritional composition (protein, fat, fiber, ash, carbohydrates, and energy value), sensory preference, total phenolic content (TPC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl assay). The antioxidant capacity and TPC were significantly higher (p<0.05) for sumac- and cactus-fortified bread samples compared to the control. Nutritionally, fortification significantly increased fiber and fat content while decreasing carbohydrate content and energy value (p<0.05); protein content remained relatively stable. Sensory evaluation showed a preference for sumac-fortified bread, particularly at lower concentrations. Moisture content was significantly lower in fortified samples. This study demonstrates that fortification, particularly with 8% sumac, yielded favorable results concerning antioxidant activity, phenolic content, and sensory preference, alongside notable changes in nutritional composition.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12908621/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145556926","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":"Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects.","authors":"Francesca Troise, Federica Savini, Laura Prandini, Valentina Indio, Alessandra De Cesare, Margherita Masi, Yari Vecchio, Felice Panebianco, Tiziana Civera, Valentina Terio, Elisabetta Bonerba, Annamaria Pandiscia, Leonardo Alberghini, Andrea Serraino, Federica Giacometti","doi":"10.4081/ijfs.2026.14097","DOIUrl":"10.4081/ijfs.2026.14097","url":null,"abstract":"<p><p>Fish curing is a preservation method that has evolved into a culinary practice, combining traditional techniques with modern food science. Its main aims are to reduce water activity to extend shelf life, inhibit foodborne pathogens, and enhance the flavor and texture of the products. Recently, controlled maturing techniques in dedicated cabinets, previously associated exclusively with meat, have begun to attract interest among chefs, restaurants, and food companies, also in the field of preservation and flavor enhancement of fish. These methods involve exposing fish to controlled temperature, humidity, and airflow in dedicated cabinets for periods ranging from days to weeks, depending on species and desired outcomes. Despite the ongoing global spread of these methods, there is still a lack of specific guidelines for food business operators (FBOs) and regulatory references. This review offers a comprehensive assessment of the literature on fish maturation in dedicated cabinets, exploring food safety principles and identifying tools to support the economic and commercial potential of these technologies. A key distinction for FBOs and consumers is between dry-curing and dry-aging. Both encompass maturation in controlled environments, but dry-curing includes salting and the addition of spices and additives, resulting in ready-to-eat products. In contrast, for dry-aging, fish is simply degutted, scaled, and directly hung within cabinets. Although the literature remains limited, it is evident that monitoring of critical parameters (temperature, humidity, airflow) is essential to minimize spoilage, microbiological risk, and biogenic amine formation. FBOs must apply general good manufacturing practices (GMPs) and good hygiene practices (GHPs) for fish processing and some GMPs and GHPs specific to each dry-aging and dry-curing process, which must be individually validated. Further research is needed to optimize and validate processes for various species and to better understand biochemical and microbial changes. Moreover, specific guidelines for the food industry/operators to properly carry out these processes and ensure that the resulting products are safe for consumers should be drafted.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12969278/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145959340","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}