Italian Journal of Food Safety最新文献

{"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":"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, and 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, which is 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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13234917/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124696","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 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":"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°C for 72 hours), Ambient/Second Condition (2ndC, 25±2°C for 24 hours), and Elevated/Third Condition (3rdC, 60±2°C 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 in the ALC specimens' surface. Most of the analyzed HMs were found in levels below the permissible limits (1000 μg/L), except the content of lead 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 was 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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13325184/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124709","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":"Process hygiene criteria for <i>Salmonella</i> in pig carcasses: comparing food business operator self-monitoring and official sampling in an Italian high-throughput slaughterhouse.","authors":"Mauro Conter, Martina Rega, Cristina Bacci, Silvia Bonardi","doi":"10.4081/ijfs.2026.14646","DOIUrl":"10.4081/ijfs.2026.14646","url":null,"abstract":"<p><p>This study compares Salmonella monitoring data obtained from food business operator (FBO) self-monitoring and competent authority (CA) official sampling on pig carcasses in a high-throughput Italian slaughterhouse over 10 years (2012-2021 for FBO; 2014-2021 for CA). A total of 1560 FBO and 377 CA samples were analyzed. Salmonella prevalence was 3.46% [95% confidence interval (CI): 2.6-4.5] for FBO and 10.34% (95% CI: 7.3-13.5) for CA, with statistically significant yearly differences in 2015, 2017, 2018, and 2020 (p<0.05). Derby was the predominant serovar (22.6%); however, 20.4% of the FBO isolates were classified only as \"No Typhimurium and Enteritidis\", highlighting gaps in serotyping protocols. Discrepancies likely reflect differences in sampling frequencies, carcass origins, and the use of different accredited laboratories by FBO and CA (private and official ones, respectively). The study identifies regulatory ambiguities, including a mistranslation in the Italian Ministerial Note, and recommends enhanced farm-level controls and harmonized surveillance.</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/PMC13348186/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443532","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 knowledge, attitude, self-reported behavior of food handlers, and the microbial contamination of milk in the school feeding program in Maseru, Lesotho.","authors":"Lizzy Sello, Christy Manyi-Loh, Jugen Manyatsa, Olga De Smidt","doi":"10.4081/ijfs.2026.12844","DOIUrl":"10.4081/ijfs.2026.12844","url":null,"abstract":"<p><p>Food insecurity remains a global challenge, with developing countries enduring more impact. To curb this challenge, school feeding programs (SFP) have played a critical role. Nutrient-rich foods provided through school feeding initiatives must meet strict safety standards to avoid foodborne illnesses. Milk is among the most nutritious foods that are very affordable across the globe; however, it is easily and highly susceptible to contamination. Food safety remains a crucial component of public health, especially in programs targeting vulnerable populations such as school children. Against this background, the present study aimed to investigate the microbial content of milk served to children through the SFP in selected primary schools in Maseru and to assess the knowledge, attitudes, and self-reported behavioral practices of food handlers in relation to milk safety. Pasteurized milk was obtained from a common source by 16 primary schools participating in the SFP. Structured questionnaires were administered to food handlers to gather data on knowledge, attitude, and self-reported behavior. Milk samples were examined for microbial quality using selective microbiological agars. On average, 13% of the food handlers expressed a lack of knowledge of the diseases that are transmitted through contaminated milk, while 44% perceived that clean water could be identified with the naked eye. Less than 50% of the food handlers understood that cold milk implied safe milk, even without refrigeration. Coliforms (2×100 and 2.33×102 CFU mL-1) and yeast and molds (1.43×102 to 9.3×103 CFU mL-1) occurred above threshold limits in all the samples. Escherichia coli counts ranged from 2×100 to 2.3×101 CFU mL-1, which is a call for concern. The total bacterial counts indicate the presence/growth of microorganisms in all the milk samples, thus suggesting contamination. The knowledge, attitude, and self-reported behavior of the food handlers reported in the study could guide the food safety routine program.</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/PMC13340078/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146018429","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":"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":"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 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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13281543/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443698","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":"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":"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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13281542/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147432936","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":"Distribution of poly- and perfluoroalkyl substances in pig liver and muscle: implications for food safety.","authors":"Giacomo Depau, Luca Sardi, Simona Belperio, Teresa Gazzotti, Giulia Rampazzo, Elisa Zironi, Giampiero Pagliuca","doi":"10.4081/ijfs.2026.14736","DOIUrl":"10.4081/ijfs.2026.14736","url":null,"abstract":"<p><p>Per- and polyfluoroalkyl substances (PFAS) are persistent environmental contaminants with high mobility and potential health risks. Despite growing regulatory attention, data on tissue-specific distribution in pigs remain scarce. This study aimed to assess PFAS occurrence in pig liver and muscle (longissimus dorsi, semimembranosus) to support risk-based monitoring strategies. A liquid chromatography-tandem mass spectrometry method was developed and validated for 13 PFAS, following European Union Reference Laboratory for Persistent Organic Pollutants and Regulation (EU) 2022/1428 guidelines. Liver and muscle samples from pigs reared under controlled dietary conditions were analyzed. The method showed excellent linearity, precision, and trueness; the limit of quantification (LOQ) was 0.04 μg/kg for all matrices. The perfluorooctanesulfonic acid and perfluorooctanoic acid (PFOA) were consistently detected in liver samples, whereas PFAS concentrations in the two muscle cuts remained mostly below the LOQ, with only occasional PFOA quantification in a subset of samples. None of the samples exceeded current EU maximum levels [Regulation (EU) 2023/915]. Our findings confirm a marked hepatic accumulation of PFAS and negligible contamination in muscle, showing the liver as a priority matrix for biomonitoring. Consumer exposure through pork muscle appears minimal, while offal consumption requires attention. These preliminary data contribute to defining risk-based control strategies in the pork production chain.</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/PMC13189040/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124726","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":"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":"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 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":1.5,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13487733/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443710","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":1.5,"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}