Italian Journal of Food Safety最新文献

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Effects of mulberry powder on quality, texture, oxidative stability, and microbiological characteristics of white pork sausage (Moo Yor) during refrigerated storage. 桑葚粉对冷藏白猪肉香肠品质、质地、氧化稳定性和微生物特性的影响
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-07-01 DOI: 10.4081/ijfs.2026.14812
Viboon Pongkanpai, Chatchawan Chotimarkorn, Patima Permpoonpattana, Saneeta Salam, Umaporn Pastsart
{"title":"Effects of mulberry powder on quality, texture, oxidative stability, and microbiological characteristics of white pork sausage (Moo Yor) during refrigerated storage.","authors":"Viboon Pongkanpai, Chatchawan Chotimarkorn, Patima Permpoonpattana, Saneeta Salam, Umaporn Pastsart","doi":"10.4081/ijfs.2026.14812","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14812","url":null,"abstract":"<p><p>The study evaluated the effects of mulberry (Morus alba L.) powder as a natural antioxidant on color, texture, antioxidant activity, lipid oxidation, and microbial quality of white pork sausage (Moo Yor) during refrigerated storage. Four treatment groups were prepared. Group 1 was formulated with 0% mulberry (control), group 2 was formulated with 1% mulberry, group 3 was formulated with 2% mulberry and group 4 was formulated with butylated hydroxytoluene (BHT) 0.02%. The results showed that the 2% mulberry group had significantly lower lightness (L*) values and higher redness (a*) values (p<0.05). Texture profile analysis showed that none of the texture parameters were significantly affected (p>0.05). Although microbial counts increased during storage, no significant differences in total plate counts were observed among the treatments (p>0.05). Moreover, the addition of mulberry led to a higher antioxidant activity and a lower lipid oxidation (p<0.05). These findings indicate that mulberry powder can effectively replace BHT as a natural antioxidant, helping to protect meat products from oxidative deterioration while maintaining product quality without negatively affecting the texture or microbial quality of white pork sausage during refrigerated storage.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.5,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148368437","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
Global trade: is the European Union ready to manage the potential risks of ethnic food? 全球贸易:欧盟准备好管理民族食品的潜在风险了吗?
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-06-23 DOI: 10.4081/ijfs.2026.13800
Rosalina Sara Spadafora, Bruna Nisci, Rosa Luisa Ambrosio, Serena Guarnieri
{"title":"Global trade: is the European Union ready to manage the potential risks of ethnic food?","authors":"Rosalina Sara Spadafora, Bruna Nisci, Rosa Luisa Ambrosio, Serena Guarnieri","doi":"10.4081/ijfs.2026.13800","DOIUrl":"https://doi.org/10.4081/ijfs.2026.13800","url":null,"abstract":"<p><p>The European Union has established a rigorous system to control food imported from third countries and ensure consumer safety. However, the illegal trade in prohibited food items remains a significant issue. Non-compliant food, often counterfeited through false labeling, can bypass checks at border inspection points, choosing the least monitored entry points. These products pose a threat to public health, as they may contain products of animal origin, undeclared allergens, or come from unauthorized facilities. A recent example is the investigation initiated by the monitoring plan, which uncovered the illicit trade of food of animal origin in some ethnic shops. The Local Health Authority Naples 1 Center carried out extensive inspections of commercial establishments, finding that some foods labeled as wheat- or soy-based snacks were, in fact, prohibited food items from China. The Italian labels reported false information, hiding the real composition of the products. The operation led to the seizure of tons of food, including fish products and difficult-to-identify foods. The analysis detected undeclared allergens and, in some cases, traces of the African swine fever virus, although inactive. Following these discoveries, the Directorate General for Food Safety launched a program of coordinated controls at national level to combat illegal trade. This episode highlights the need to use advanced technologies and strengthen national and international collaboration to protect consumers.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.5,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148308116","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
Inactivation of Listeria innocua and Salmonella spp. in traditional Italian Spianata Piccante: a comparative study of three formulations. 意大利传统皮参中李斯特菌和沙门氏菌的灭活:三种配方的比较研究。
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-06-18 DOI: 10.4081/ijfs.2026.15539
Silvia Vianello, Mattia Ramini, Lucia Buratti, Maria Francesca Pelliconi, Nica De Prisco, Giorgio Galletti, Alfonso Rosamilia, Gabriele Gardini, Giuseppe Merialdi, Lia Bardasi
{"title":"Inactivation of <i>Listeria innocua</i> and <i>Salmonella</i> spp. in traditional Italian <i>Spianata Piccante</i>: a comparative study of three formulations.","authors":"Silvia Vianello, Mattia Ramini, Lucia Buratti, Maria Francesca Pelliconi, Nica De Prisco, Giorgio Galletti, Alfonso Rosamilia, Gabriele Gardini, Giuseppe Merialdi, Lia Bardasi","doi":"10.4081/ijfs.2026.15539","DOIUrl":"https://doi.org/10.4081/ijfs.2026.15539","url":null,"abstract":"<p><p>A challenge test was conducted to evaluate the efficacy of three Spianata Piccante formulations (A: traditional; B: with a bacteriocin-producing starter culture; C: with added dextrose) in reducing experimentally inoculated Listeria innocua, used as a surrogate for Listeria monocytogenes, and Salmonella spp. The aim was to identify the formulation that best ensured pathogen inactivation in compliance with United States (US) export requirements. Traditional Italian salami are considered shelf-stable due to multiple hurdle technologies, including pH reduction, decreased water activity and competitive microflora. However, these hurdles are often insufficient to reduce foodborne pathogens, particularly L. monocytogenes and Salmonella spp., to the levels required by the Food Safety and Inspection Service (FSIS) regulations (≥3 log₁₀ CFU/g for L. monocytogenes and ≥5 log₁₀ CFU/g for Salmonella spp.). High-pressure processing (HPP), a non-thermal treatment capable of inactivating vegetative pathogens, can be applied to achieve these reductions. In this study, meat batter was inoculated prior to stuffing (6 log₁₀ CFU/g), and pathogen reductions were evaluated after ripening and HPP treatment. Significant differences in microbial inactivation were observed among formulations (p<0.05). Under the worst-case scenario, defined as the lowest log₁₀ reduction among all tested units, only formulation B met the FSIS validation targets, achieving reductions of 3.89 log₁₀ CFU/g for L. innocua and 5.77 log₁₀ CFU/g for Salmonella spp. These findings suggest that the use of bacteriocin-producing starter cultures, combined with HPP, represents an effective strategy to enhance the microbiological safety of fermented dry-cured sausages intended for the US market.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.5,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148277524","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
Integrating uncertainty into official control decisions: Bayesian risk-based decision support for the safe reopening of live bivalve mollusk harvesting areas. 将不确定性整合到官方控制决策中:基于贝叶斯风险的双壳类软体动物捕捞区安全重新开放决策支持。
IF 1.7
Italian Journal of Food Safety Pub Date : 2026-06-12 DOI: 10.4081/ijfs.2026.15116
Cesare Ciccarelli, Angela Marisa Semeraro, Vittoria Di Trani, Michela Conquista, Elena Ciccarelli
{"title":"Integrating uncertainty into official control decisions: Bayesian risk-based decision support for the safe reopening of live bivalve mollusk harvesting areas<b />.","authors":"Cesare Ciccarelli, Angela Marisa Semeraro, Vittoria Di Trani, Michela Conquista, Elena Ciccarelli","doi":"10.4081/ijfs.2026.15116","DOIUrl":"https://doi.org/10.4081/ijfs.2026.15116","url":null,"abstract":"<p><p>The safety of live bivalve mollusks (LBM) depends on complex interactions between pathogen ecology, environmental variability, and regulatory monitoring outcomes. Conventional compliance-based reopening decisions for classified harvesting areas often rely on limited sampling data and deterministic thresholds, without formally accounting for prior scientific evidence or uncertainty. This study proposes a Bayesian decision-support framework that integrates peer-reviewed evidence on pathogen occurrence, accumulation dynamics, and persistence in LBM into a probabilistic regulatory model for area classification and reopening decisions. A structured literature review was conducted to identify quantitative evidence describing the prevalence and behavior of bacterial, viral, and protozoan hazards in bivalve mollusks, including Escherichia coli, Salmonella spp., norovirus, hepatitis A virus, and protozoan parasites. This evidence was translated into literature-informed prior distributions representing baseline contamination probability and environmental risk conditions. A conjugate Bayesian β-binomial model was applied to integrate official monitoring data with prior knowledge, generating posterior distributions of the probability that microbial contamination exceeds acceptable thresholds. Decision criteria were established according to precautionary regulatory tolerance levels, expressed as the posterior probability of unacceptable contamination. Numerical case studies and Monte Carlo simulations demonstrated how the proposed framework supports transparent and risk-based regulatory decisions: scenarios included reopening under low residual risk, persistent closure under high posterior probability of exceedance and borderline situations requiring additional sampling. Integration of environmental evidence and pathogen-specific persistence (notably viral contamination with slow depuration dynamics) substantially influenced posterior risk estimates and decision outcomes. The results demonstrate that identical monitoring outcomes may lead to different regulatory decisions depending on prior ecological evidence and uncertainty quantification. The proposed Bayesian decision framework integrating ecological evidence provides a scientifically robust and transparent tool for competent authorities managing LBM harvesting areas. By formally incorporating prior scientific knowledge, environmental indicators, and uncertainty, the framework operationalizes the precautionary principle while enabling adaptive, evidence-based reopening decisions consistent with European Union food safety legislation.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148251475","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
Toxic and essential elements in freshwater and marine fish species from a central Italian market: assessment of consumers' health risks and benefits. 意大利中部市场淡水和海洋鱼类中的有毒和基本元素:对消费者健康风险和利益的评估。
IF 1.7
Italian Journal of Food Safety Pub Date : 2026-05-22 DOI: 10.4081/ijfs.2026.14769
Rossana Roila, Martina Ciriaci, Francesco Griffoni, Raffaella Franceschini, David Ranucci, Tamara Tavoloni, Arianna Piersanti, Arianna Stramenga, Raffaella Branciari
{"title":"Toxic and essential elements in freshwater and marine fish species from a central Italian market: assessment of consumers' health risks and benefits.","authors":"Rossana Roila, Martina Ciriaci, Francesco Griffoni, Raffaella Franceschini, David Ranucci, Tamara Tavoloni, Arianna Piersanti, Arianna Stramenga, Raffaella Branciari","doi":"10.4081/ijfs.2026.14769","DOIUrl":"https://doi.org/10.4081/ijfs.2026.14769","url":null,"abstract":"<p><p>The concentrations of selected toxic elements [mercury (Hg), lead (Pb), cadmium (Cd), and arsenic (As), inorganic As (iAs)] and essential elements [selenium (Se), zinc (Zn), manganese (Mn) and iron (Fe)] were determined in the muscles of freshwater (FF) and marine fish (MF) species collected from the market in Umbria and Marche regions (Italy). The consumers' exposure to all elements was determined, and a comprehensive benefit-risk assessment was conducted to assess the health impacts associated with fish consumption. The elements' concentration ranged as follows: Cd 0.01-0.01, Pb 0.01-0.02, Hg 0.04-0.12, As 0.07-11.42, Mn 0.21-0.56, Fe 2.35-6.79, Se 0.12-0.34, and Zn 5.76-4.77 mg/kg w/w. In all samples, Cd, Pb, and Hg were under the maximum allowed concentrations for safe human consumption in Europe. The Metal Pollution Index was estimated to be 0.014 for FF and 0.094 for MF, and the EDI for toxic elements ranged between 2.13E-05 and 2.64E-03 and for essential elements between 1.48E-03 and 1.75E-03 mg/kg bw/day for FF and MF, respectively. The contribution of fish to the daily reference intakes of essential elements set in the EC Reg. 1169/2011 was significant only for Se, which reached 15% of the threshold in both FF and MF; the Hg-Se balance was defined, revealing values >1 for the Se:Hg molar ratio and a positive Health Benefit Value for Se index. Risk was defined by the target hazard quotients that ranged from 0.0002 to 0.2471 and the hazard index with values of 0.0140 for FF and 0.3280 for MF, indicating the absence of non-carcinogenic risks. The carcinogenic risk and the margin of exposure both revealed no risk for carcinogenic effects for FF and low for MF. The results suggested that the consumption of MF species can pose a low, but still acceptable, carcinogenic risk due to iAs exposure and that both fish groups represent a significant source of Se, able to mitigate the toxic effect of Hg.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2026-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147987517","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
Outside in: assessment of microbial composition of the crust of dry-aged beef and its relevance in relation to food business operator practices. 内外:干熟牛肉外壳微生物组成的评估及其与食品经营者实践的相关性。
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-05-07 Epub Date: 2026-03-11 DOI: 10.4081/ijfs.2026.14620
Federica Savini, Valentina Indio, Laura Prandini, Federico Tomasello, Alessandra De Cesare, Chiara Oliveri, Alessandro Seguino, Elena Zanato, Andrea Serraino
{"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":"10.4081/ijfs.2026.14620","url":null,"abstract":"<p><p>Dry aging of beef has recently been defined in Delegated Regulation 2024/1141, 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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13270919/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443694","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
Presence of aflatoxins B and G and ochratoxin A in artisanal dried fruit ice cream produced in the province of Messina, Italy. 意大利墨西拿省生产的手工干果冰淇淋中含有黄曲霉毒素B、G和赭曲霉毒素A。
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-05-07 Epub Date: 2026-01-20 DOI: 10.4081/ijfs.2026.13545
Federica Spinola, Salvatore Forgia, Sara Mandarino, Stefania Marotta, Luca Nalbone, Filippo Giarratana, Alessandro Giuffrida
{"title":"Presence of aflatoxins B and G and ochratoxin A in artisanal dried fruit ice cream produced in the province of Messina, Italy.","authors":"Federica Spinola, Salvatore Forgia, Sara Mandarino, Stefania Marotta, Luca Nalbone, Filippo Giarratana, Alessandro Giuffrida","doi":"10.4081/ijfs.2026.13545","DOIUrl":"10.4081/ijfs.2026.13545","url":null,"abstract":"<p><p>This study aims to investigate and identify the presence of aflatoxins B and G, as well as ochratoxin A, in pistachio and hazelnut ice cream samples produced at the artisanal level in the province of Messina, Italy. This research is motivated by concerns regarding the sourcing of raw materials and ingredients, such as pure nut paste, used in artisanal ice cream production. It is hypothesized that these ingredients may contain higher levels of contaminants compared to those used at the industrial production level, where the control over raw materials is generally more stringent. Considering that approximately 10% pure paste is used in the preparation of artisanal ice cream, the concentrations of pure pistachio and hazelnut pastes were calculated by adjusting the results obtained from the analysis of the ice cream for a dilution factor of 1:10. According to Regulation (EU) No. 2023/915, 36% of both pistachio and hazelnut pure pastes were found potentially to be non-compliant with aflatoxins and ochratoxin A. The results substantiate the hypothesis regarding the critical importance of sourcing pure nuts at the artisanal level. They underscore the necessity of supplier validation within this production segment, indicating that ice cream can also pose a risk of consumer exposure to aflatoxins and ochratoxin A.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13189039/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146010486","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
Machine learning and food inspection: use of Bayesian Network modeling to support official controls in the food industries. 机器学习和食品检验:使用贝叶斯网络建模来支持食品行业的官方控制。
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-05-07 Epub Date: 2026-01-15 DOI: 10.4081/ijfs.2026.13491
Luca Nalbone, Salvatore Forgia, Filippo Giarratana, Graziella Ziino, Salvatore Monaco, Santino La Macchia, Alessandro Giuffrida
{"title":"Machine learning and food inspection: use of Bayesian Network modeling to support official controls in the food industries.","authors":"Luca Nalbone, Salvatore Forgia, Filippo Giarratana, Graziella Ziino, Salvatore Monaco, Santino La Macchia, Alessandro Giuffrida","doi":"10.4081/ijfs.2026.13491","DOIUrl":"10.4081/ijfs.2026.13491","url":null,"abstract":"<p><p>This study aims to develop a machine learning model capable of predicting the type of non-compliance (NC) most likely to be detected by competent authorities during official control of food establishments based on their structural, product, and management characteristics. A Bayesian Network (BN) model was developed using data from 145 NCs detected by the Local Health Authority of Messina during 588 official controls performed on 101 approved food establishments between 2018 and 2021. The NCs were classified into 10 distinct categories based on the requirement not met: i) structural and equipment conditions; ii) water supply; iii) fight against pests; iv) hygiene of staff and processing; v) cleaning and sanitizing conditions; vi) raw materials, semi-finished and finished products; vii) labeling; viii) traceability; ix) hazard analysis and critical control points (HACCP); and x) microbiological criteria according to Regulation (EC) 2005/2073. The model was constructed by associating the number and type of NC with the criteria and corresponding evaluations established by the Veterinary Services for each food establishment risk categorization according to Annex 2 of the Intesa Stato-Regioni CSR 212/2016. In detail, 8 different criteria were considered: i) date of construction or renovation; ii) general maintenance conditions; iii) marketing area; iv) food category; v) product intended use; vi) professionalism of management; vii) hygienic-sanitary training of employees; and viii) HACCP self-control plan. The BN model was implemented using the Hugin Lite software, considering the NC type as the parent node and the 8 different criteria as the child nodes. The implemented model allowed the prediction of the most probable type of NCs by inputting the evaluations of each risk categorization criterion for a given food establishment into the child nodes. A total of 25 NCs detected in 10 food establishments during 2024 were used to validate the model. The validation cases were not included in the learning dataset. The model correctly predicted the occurrence of 19 NCs (76%), while 6 NCs (24%) were not predicted, and 3 NCs (12%) were rightly predicted as the most probable ones. Although further efforts are needed to implement the model with a greater amount of data, this study highlights the potential of a BN-based approach as a valuable tool for competent authorities in organizing and performing official controls from a new technological and sustainable perspective.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13189038/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145989133","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
Detection of Chlamydia ibidis in the neck skin microbiome of broiler carcasses at the end of slaughter. 屠宰后肉鸡胴体颈部皮肤微生物群中易染衣原体的检测。
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-05-07 Epub Date: 2026-03-04 DOI: 10.4081/ijfs.2026.14726
Yitagele Terefe Mekonnen, Valentina Indio, Alex Lucchi, Gerardo Manfreda, Andrea Serraino, Alessandra De Cesare
{"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":"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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13270917/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147355100","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
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 Chamelea gallina natural beds. 基于抽样方案结果的贝叶斯β-二项模型改进推断:以鸡变色龙天然床生物毒素监测方案为例
IF 1.5
Italian Journal of Food Safety Pub Date : 2026-05-07 Epub Date: 2026-02-03 DOI: 10.4081/ijfs.2026.14544
Cesare Ciccarelli, Angela Marisa Semeraro, Vittoria Di Trani, Melina Leinoudi, Guglielmo D'Aurizio, Francesca Barchiesi, Sara Gentili, Elena Ciccarelli
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