Italian Journal of Food Safety最新文献

{"title":"Field catering in the operational and training activities of the Carabinieri Corps","authors":"Samuele Pulze, Noemi Presti, Alberto Vergara","doi":"10.4081/ijfs.2023.11099","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11099","url":null,"abstract":"The Armed Force's victualling sector, and field catering in particular, was brought up to date following Publication No. C-19, Compendium of Logistic Provisions of the Carabinieri Force. Previously, there was no specific regulation in the defense sector, except for the operational reality of military contingents deployed abroad. The aim of this discussion is the military field catering regulatory adaptation to the procedures of the Certified Notification of Commencement of Activities, pursuant to Law 241/90. To this end, the Ministry of Defense has adopted a specific notification model for its food businesses (Interministerial Decree 06/03/2020). Presidential Decree 327/1980 also applies in the Arma with regard to refrigerated shelters intended for the storage of foodstuffs at a controlled temperature. The authorization, issued by the Veterinary Service of the Arma General Headquarters, is valid for two years and is renewable subject to verification of the specific requirements. The procedures for submitting the certified activity start notice (SCIA) are functional to the type of service operation. The Veterinary Service issues a specific technical opinion on the relative hygiene and health requirements, while the plant-infrastructure part is assessed by the competent Directorate of Works of the Corps of Engineers of the aforementioned General Command. Failure to submit the SCIA is punishable under Legislative Decree No. 193/2007; however, if the conditions are met, recourse to the administrative institution of the warning is preferred. In the verification phase of the shelters in question, compliance with the regulations concerning the Agreement on the Transport of Perishable Goods must be ascertained. The new regulations allow the Armed Force to guarantee food safety in military operations involving the use of field modules for catering purposes.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135696625","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":"Occurrence of <i>Aliarcobacter</i> spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica","authors":"María Laura Arias Echandi, Alejandra Huete Soto, Jose Manuel Castillo Blanco, Fernanda Fernández, Heriberto Fernandez Jaramillo","doi":"10.4081/ijfs.2023.10344","DOIUrl":"https://doi.org/10.4081/ijfs.2023.10344","url":null,"abstract":"Aliarcobacter is a Gram-negative rod that can cause disease in both animals and humans. Several studies have evidenced its presence in a wide variety of foods. Given that the number of foodborne illness outbreaks linked to the consumption of vegetables has increased worldwide and that there is a lack of information about the occurrence of Aliarcobacter spp. in these, the aim of this study was to evaluate its presence and the occurrence of virulence factors in both fresh and ready-to-eat vegetable samples. 180 vegetable samples from Costa Rica were analyzed for the presence of Aliarcobacter spp., including 90 pre-cut vegetable packages and 90 fresh vegetables. Two (2.2%) of the isolates from pre-cut vegetables and 19 (21.1%) of the isolates obtained from fresh vegetables were confirmed as Aliarcobacter spp. One of the isolates from the pre-cut vegetable samples was identified as A. butzleri. For the fresh vegetables, 11 isolates were identified as A. skirrowii, one as A. butzleri, and the 7 remaining isolates could not be identified at a species level. There is an 87.5% positivity for hecA and 93.8% for pldA, virulence genes in strains isolated from fresh produce, contrasting with an absolute absence from pre-cut vegetable-isolated strains. These results evidence the presence of Aliarcobacter on fresh and pre-cut vegetables from Costa Rica and the potential hazard it might represent for public health.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"116 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135835738","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":"XXXII Convegno Nazionale dell’Associazione Italiana Veterinari Igienisti (AIVI) | Maierato-Vibo Valentia, 13-14-15 Settembre 2023","authors":"The Editors","doi":"10.4081/ijfs.2023.11791","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11791","url":null,"abstract":"This abstract book contains the abstracts presented at the 32nd AIVI National Congress, Maierato-Vibo Valentia, 13-14-15 September 2023. [Abstract book in Italian].","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"360 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135688908","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":"Frequency and seasonality of viable <i>Helicobacter pylori</i> in drinking water in Dhamar Governorate, Yemen.","authors":"Dhary Alewy Almashhadany,&nbsp;Sara Mohammed Mayas,&nbsp;Jiyan Ali Omar,&nbsp;Thaera A M Muslat","doi":"10.4081/ijfs.2023.10855","DOIUrl":"10.4081/ijfs.2023.10855","url":null,"abstract":"<p><p><i>Helicobacter pylori</i> is an important and common bacterial pathogen in humans. The accumulated evidence of the existence of <i>H. pylori</i> in water from different environmental sources suggests a water-borne transmission route. This study aimed to investigate the occurrence of <i>H. pylori</i> in different water sources used by human populations in Dhamar Governorate, Yemen. 250 samples were randomly collected from the municipal water supply network, wells, and springs. The samples were processed, plated onto modified campy-blood agar, and incubated under microaerobic conditions for 4-10 days. Bacterial identification was based on morphological properties and biochemical tests. Bacteriological analysis showed that 9.6% and 13.2% of tap and surface water samples were contaminated with <i>H. pylori</i>, respectively. Despite a higher frequency in samples from rural areas, these were not significantly (p=0.068) more contaminated than the samples from urban areas. Regarding the seasonal variations of <i>H. pylori</i> detection, 85.71% of positive samples were detected in the late winter and spring seasons (February to May). To conclude, <i>H. pylori</i> transmission through water is likely to occur in Dhamar Governorate. Further prospective studies are highly recommended to provide further evidence and a clearer picture of <i>H. pylori</i> transmission.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"10855"},"PeriodicalIF":1.3,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/1f/a9/ijfs-12-3-10855.PMC10518832.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41121494","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":"Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain.","authors":"Ruel Hermo Amascual,&nbsp;Harold Panganoron,&nbsp;Andrew Gamba,&nbsp;Elmer Irene","doi":"10.4081/ijfs.2023.11319","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11319","url":null,"abstract":"<p><p>Food safety along the supply chain must be safeguarded to protect the public's health from any foodborne disease. Despite the consumption of fish products, scombroid poisoning is not a wellknown occurrence. This study was formulated to evaluate at which stage of the supply chain the increase in the histamine content of dried anchovies (<i>Stolephorus commersonnii</i>) occurs. The study showed that histamine substances and <i>Staphylococcus aureus</i> were detected at all stages of the supply chain. It was also found that the concentration of histamine generally increased from the fisherman to the processors and retailers. Post-hoc analysis using the Fisher test showed no significant difference in the histamine content of dried anchovies from the processing centers (𝑥̅ =5 4.07 mg/kg) and retailers (𝑥̅ = 67.63 mg/kg), but it was significantly higher than in the raw anchovies (𝑥̅ = 8.29 mg/kg). <i>S. aureus</i> remains low at <10 colony-forming units (CFU/g). The aerobic plate count supports this conclusion with a 90.29% increase from the processing centers to the retailers. However, it is still significant as a source of histamine formation influenced by water activity and salt content. A correlation between salt content and water activity with histamine content was identified with a Pearson correlation coefficient of 0.8357. It is recommended to review the processing method to control the salt content and the handling and storage at the retailers, as they showed the highest potential for histamine-forming bacteria growth, leading to an increase in histamine levels in dried anchovies.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11319"},"PeriodicalIF":1.3,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/fa/d0/ijfs-12-3-11319.PMC10518830.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41137185","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":"<i>Eustrongylides</i> spp. parasite risk management in <i>Atherina boyeri</i> from Lake Trasimeno.","authors":"Raffaella Franceschini,&nbsp;Andrea Valiani,&nbsp;David Ranucci,&nbsp;Rossana Roila,&nbsp;Giuseppe Palma,&nbsp;Francesco Agnetti,&nbsp;Giacomo Di Giacinto,&nbsp;Raffaella Branciari","doi":"10.4081/ijfs.2023.11338","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11338","url":null,"abstract":"<p><p><i>Atherina boyeri</i> is the primary source of fishing profit in Lake Trasimeno and a common host for <i>Eustrongylides</i> spp. larvae. The presence of <i>Eustrongylides</i> in fish is a public health concern, and effective risk management procedures are necessary to guarantee that infected products do not reach the market. Currently, in the European Union, there is no official sampling plan for fresh fish that defines sample size, inspection methods, and criteria for accepting or rejecting the product. An approach to <i>Eustrongylides</i> risk management is proposed in this study. A total of 270 batches of <i>A. boyeri</i>, each consisting of 29 specimens, were collected and examined visually in 3 years (2020-2023). The prevalence of the parasite was 20% in 2020, and in the first months of 2021, it grew up to ⁓40%, then dropped to 12.50% in December 2021 and settled at 16% in February 2022. In January and February 2023, the prevalence fell below 1%. The mean abundance was calculated and used to establish a threshold value to determine fish marketability. In 2020 and 2021, several batches were judged not marketable, and in some batches, a freezing treatment was implemented to ensure the inactivation of the parasite. In the last months of 2022 and in January and February of 2023, the presence of parasites in captured fish was negligible, and this allowed the marketability of fish as fresh. The proposed sampling plan was effective in preventing the commercialization of potentially hazardous products.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11338"},"PeriodicalIF":1.3,"publicationDate":"2023-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/ee/5c/ijfs-12-3-11338.PMC10518831.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41144095","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":"Food safety knowledge and climate in the university canteens of three European countries.","authors":"Sanja Vidaček Filipec,&nbsp;Petra Ratković,&nbsp;András Bittsánszky,&nbsp;András József Tóth,&nbsp;João Pm Lima,&nbsp;Ada Rocha","doi":"10.4081/ijfs.2023.10580","DOIUrl":"https://doi.org/10.4081/ijfs.2023.10580","url":null,"abstract":"<p><p>The association of food safety knowledge and climate with gender, education level, length of employment, food safety training, and professional role was measured using a 15-item food safety climate survey and a 20-item food safety questionnaire on a sample of 263 employees from 19 small and medium-sized university canteens in Croatia, Hungary, and Portugal. The relationship between knowledge and climate and the demographic determinants of both variables were examined. Food safety knowledge was inadequate (45.5% of correct responses), while perceptions of food safety, as measured by the food safety climate survey, were positive (2.69 out of a maximum of 3.00). The perception of resources in canteens was the least favorable across all countries. Leaders did not exhibit better food safety knowledge or perceptions. Food safety climate and knowledge were significantly positively correlated and influenced by training. Perceptions of food safety compared to employee knowledge levels indicated that some employees were overly optimistic about food safety risks. Therefore, food safety knowledge and food safety climate should be assessed in parallel, and both could be improved through ongoing training of employees, especially leaders.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"10580"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6e/41/ijfs-12-3-10580.PMC10480926.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10245640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese.","authors":"Marika Di Paolo,&nbsp;Martina De Stefano,&nbsp;Giulia Polizzi,&nbsp;Valeria Vuoso,&nbsp;Adriano Michele Luigi Santoro,&nbsp;Aniello Anastasio,&nbsp;Raffaele Marrone","doi":"10.4081/ijfs.2023.11290","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11290","url":null,"abstract":"<p><p>The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese-making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed to evaluate the effects of a new cooling system equipped with a water-ammonia absorption chiller (MA) on the characteristics of buffalo mozzarella through a comparative study with products cooled with a traditional ice water chiller (MT). The buffalo mozzarella cheese manufacture was monitored, and the samples were analyzed for chemical, nutritional, microbiological, and sensory characteristics. The MT samples showed an overall weight loss of 7.4% compared to an average of 2.8% for the MA samples. The MT samples were characterized by greater sapidity than the MA ones, which instead showed a higher moisture content that increased juiciness. The microbiological analysis showed a lower concentration of mesophilic bacterial load in the MA samples than in the MT ones [difference of 1 Log (CFU/g)], which is probably due to the low and constant temperatures that reduced the permanence time of the mozzarella in the vats (firming and brining). This study represents a preliminary positive evaluation of the use of this sustainable cooling system for mozzarella cheese, which is useful for dairy plants with an annual cheese production volume sufficient to justify the operating cost of the plant and the annual energy cost.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11290"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/14/33/ijfs-12-3-11290.PMC10480932.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10245183","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":"<i>Carassius auratus</i> as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers.","authors":"Rossana Roila,&nbsp;Arianna Piersanti,&nbsp;Andrea Valiani,&nbsp;David Ranucci,&nbsp;Tamara Tavoloni,&nbsp;Arianna Stramenga,&nbsp;Francesco Griffoni,&nbsp;Lucia Pittura,&nbsp;Stefania Gorbi,&nbsp;Raffaella Franceschini,&nbsp;Francesco Agnetti,&nbsp;Giuseppe Palma,&nbsp;Raffaella Branciari","doi":"10.4081/ijfs.2023.11137","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11137","url":null,"abstract":"<p><p>Fish are good bio-indicators of the health status of the aquatic environment and can be used as biomarkers to assess the aquatic behavior of environmental pollutants, the exposure of aquatic organisms, and the health risk for consumers. Goldfish are a significant bioindicator in the Lake Trasimeno aquatic system (Umbria, Italy). This study aimed to characterize the health status and the chemical and biotic contamination of Lake Trasimeno to define its anthropogenic and natural pressures and the risk associated with consuming its fishery products. 114 determinations were performed on <i>Carassius auratus</i> samples from 2018 to 2020, and the occurrence of brominated flame retardants, non-dioxin-like polychlorinated biphenyls, heavy metals, and microplastics was analytically investigated. Dietary exposure assessment, risk characterization, and benefit-risk evaluation were performed for schoolchildren from 3 to 10 years old. Flame-retardants registered high levels of non-detects (99% for polybrominated diphenyl ether and 76% for hexabromocyclododecanes), while polychlorinated biphenyls were found in all samples with a maximum level of 56.3 ng/g. Traces of at least one heavy metal were found in all samples, though always below the regulatory limit. Microplastics were found with a 75% frequency of fish ingesting at least one particle. Dietary exposure and risk characterization reveal negligible contributions to the reference values of all contaminants, except for mercury, which reached up to 25% of admissible daily intake. The benefit- risk assessment highlighted that the benefits of freshwater fish intake outweigh the associated risks. The examination of goldfish as indicator fish reveals the quality of Lake Trasimeno's aquatic environment and the safety of its products.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11137"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e2/60/ijfs-12-3-11137.PMC10480937.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10245638","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":"Control activities for health and hygiene requirements in National Police collective catering.","authors":"Noemi Presti,&nbsp;Samuele Pulze,&nbsp;Fabio Ciciliano,&nbsp;Alberto Vergara","doi":"10.4081/ijfs.2023.11089","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11089","url":null,"abstract":"<p><p>The primary aim of this work is to standardize the procedures for the handling, preparation, and distribution of food and beverages in collective catering within National Police structures. Therefore, its purpose is to offer aid for the assessment and implementation of procedures regarding the catering services activities carried out in canteens and bars located within the National Police areas. A checklist was elaborated to establish criteria and methods to verify these activities, to assess and enhance the effectiveness of the control system, and subsequently, to enable the implementation of any corrective measure, with the aim of ensuring the consumption of healthy food and preventing the occurrence of food-borne diseases as a result. The study was carried out in 2022 in 6 National Police canteens located in Central Italy and managed by a contractor for the specific service. These structures serve an average of 300 meals daily, divided into 1-3 ordinary meals (breakfast, lunch, and dinner). The examined canteens reported 3 minor non-conformities, 3 major non-conformities, and no critical non-conformities. This report regards the analysis of detected issues and corrective measures concerning catering hygiene in the Police Force to ensure food safety. To date, no guidelines have allegedly been established for the regulation of the procedures for carrying out the periodical mandatory inspection of collective catering operations. The results of this paper showed a well-controlled management of these activities concerning the hygiene and infrastructural aspects of the food chain.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11089"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/2f/ea/ijfs-12-3-11089.PMC10480928.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10185620","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}