Italian Journal of Food Safety最新文献

{"title":"Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region.","authors":"Frédérique Pasquali,&nbsp;Lucia Gambi,&nbsp;Alessandra De Cesare,&nbsp;Cecilia Crippa,&nbsp;Vasco Cadavez,&nbsp;Ursula Gonzales-Barron,&nbsp;Antonio Valero,&nbsp;Fouad Achemchem,&nbsp;Alex Lucchi,&nbsp;Antonio Parisi,&nbsp;Gerardo Manfreda","doi":"10.4081/ijfs.2022.10899","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10899","url":null,"abstract":"<p><p>The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of <i>Listeria monocytogenes</i>, <i>Salmonella enterica</i> and <i>S. aureus</i> collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and <i>de novo</i> assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of <i>S</i>. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to <i>Salmonella enterica</i>), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of <i>L. monocytogenes</i> belonging to ST1, ST3 and ST489, as well as genomes of <i>S.enterica enterica</i> (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 <i>S. aureus</i> were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent <i>L. monocytogenes, Salmonella enterica</i> and <i>S. aureus</i> strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 4","pages":"10899"},"PeriodicalIF":1.3,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/77/64/ijfs-11-4-10899.PMC9795823.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10467600","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":"XXXI Convegno Nazionale dell’Associazione Italiana Veterinari Igienisti (AIVI)| Teramo, 22-24 settembre 2022","authors":"The Editors","doi":"10.4081/ijfs.2022.10883","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10883","url":null,"abstract":"[This abstract book contains the abstracts presented at the 31st National Congress of the Italian Association of Veterinary Food Hygienists (AIVI)] \u0000  \u0000[In italian]","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41793350","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":"Intradiaphragmatic abscesses in a wild boar (Sus scrofa): Inspective implications based on anatomopathological evidences.","authors":"Andrea Piccinini,&nbsp;Gianluigi Ferri,&nbsp;Alberto Olivastri,&nbsp;Fabio Rossi,&nbsp;Anna Rita Festino,&nbsp;Alberto Vergara","doi":"10.4081/ijfs.2022.10346","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10346","url":null,"abstract":"<p><p>The intradiaphragmatic localization of an abscess is rarely described in humans and in other animal domestic and wild species, and can be caused by penetrative traumas (<i>i.e.</i>, firearm injuries). Here we describe two intradiaphragmatic abscesses in a hunted adult male wild boar (<i>Sus scrofa</i>) pluck, associated with adhesion phenomena with the contiguous anatomical structures (pleural, phrenic, and glissonian serosas) and observed during the <i>post mortem</i> inspection, in accordance with the Reg. EU 627/2019. One of these lesions also presented a phreno-abdominal fistula. We found in cytopathological evaluation of the neoformations' content the presence of spheroidal bacterial <i>soma</i>, characterized by linearly concatenated \"<i>Streptococcus</i>-like\" aggregation pattern. Furthermore, microbiological assays revealed a polymicrobial pattern characterized by the presence of telluric microorganisms, some of which have a marked pyogenic action (<i>Streptococcus suis</i> type I, <i>Sphingomonas paucimobilis</i>, <i>Carnobacterium divergens</i>, and <i>Lactobacillus sakei</i>). Our results and collected evidence demonstrate the pathogenetic hypothesis of bacterial contamination secondary to penetrative trauma caused by a not-mortal projectile's wound, defining the inspective behaviour according to the cogent legislation. These lesions, in the reason of their potential relation to toxemia, bacteremia and septicemia phenomena, represent a sanitary risk that impose, from a normative point of view, the total condemnation of the carcass. These inspective implications, originating from the observation and interdisciplinary description of the anatomopathological and microbiological features of the lesions, are directly projected on the normative scenario, providing useful elements to guarantee the health of the consumer.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10346"},"PeriodicalIF":1.3,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/4c/7a/ijfs-11-3-10346.PMC9531142.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33492205","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":"Antimicrobial of tropical fruit and vegetable waste extract for food-borne pathogenic bacteria.","authors":"Titik Budiati,&nbsp;Wahyu Suryaningsih,&nbsp;Titania Nur Bethiana","doi":"10.4081/ijfs.2022.10510","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10510","url":null,"abstract":"Tropical fruit and vegetable wastes become great potential natural resources of bioactive compounds for antimicrobial. The aim of the study was to determine the effect of antimicrobial extracted from tropical fruit and vegetable waste to inhibit foodborne pathogenic bacteria (Aeromonas hydrophilla, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Vibrio parahaemolyticus). A total of six tropical fruit waste (peel of pineapple, jackfruit, durian, coffee, mangosteen, and cacao pods) and five tropical vegetable waste (stem of sembukan, lamtoro pods, jengkol shell, bitter bean pods, Indian marsh fleabane leave) was extracted by using maceration method. The antimicrobial activity of extracts was carried out by using disc diffusion assay and Minimum Inhibitory Concentration. The flavonoids in extract were identified and quantified by using Liquid Chromatography-Mass Spectrometry. The highest antimicrobial activity against Gram-positive bacteria (B. cereus, L. monocytogenes and S. aureus) was shown by jengkol, bitter bean and mangosteen waste extract in the range of 0,00038 to 4,2% for MIC. The highest antimicrobial activity inhibits Gram-negative bacteria (A. hydrophilla, E. coli, S. Typhimurium and V. parahaemolyticus) was shown by jengkol, bitter bean, mangosteen, sembukan and lamtoro waste extract in the range of 0,00038 to 3,1% for MIC which have apigenin, catechin, coumaric acid, gallic acid, genistein, hydroxybenzoic acids, luteolin, myricetin, naringenin dan quercetin as bioactive compounds. Total phenol of those waste extracts was in the range of 0.663 to 4,441 mg GAE/g. Jengkol, bitter bean, mangosteen, sembukan and lamtoro waste extract shown to be a potential natural antimicrobial to inhibit food-borne pathogenic bacteria.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10510"},"PeriodicalIF":1.3,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/1c/a4/ijfs-11-3-10510.PMC9531141.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33492206","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 different cooking treatments on the residual level of sulphites in shrimps.","authors":"Giovanna Berardi,&nbsp;Aurelia Di Taranto,&nbsp;Valeria Vita,&nbsp;Ciro Marseglia,&nbsp;Marco Iammarino","doi":"10.4081/ijfs.2022.10029","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10029","url":null,"abstract":"<p><p>Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called \"blackspot\" that is a defect that compromises the marketability of these products. High levels of ingested sulphites may cause pseudoallergenic reactions in susceptible people. Moreover, they can exercise mutagenic and citotoxic effects other that destroy some vitamins such as thiamine, folic acid, nicotinamide and pyridoxal. The residual level of sulphites in crustaceans can be considerably affected by the specific method of cooking. In this study, 5 traditional procedures of cooking - grilling, oven, frying, steaming and stewed cooking - were compared to verify their effect on the residual concentration of sulphites in shrimp samples. The analytical determination was carried out using a fully validated and accredited analytical method by ion chromatography with conductivity detection. The results demonstrated that cooking leads to the decrease of sulphites levels in the products, with the highest percentage of reduction (55.3%) obtained by steaming and the lowest using oven (13.9%). The results of this study confirm that the specific method of cooking should be taken into account during \"total diet studies\" and risk assessment for appraising the effective number of sulphites ingested from crustaceans consumption.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10029"},"PeriodicalIF":1.3,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/ec/1f/ijfs-11-3-10029.PMC9490886.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33482484","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":"Occurrence of drug-resistant enteric bacteria and associated factors among food handlers of the Mass Catering Center: A laboratory-based cross-sectional study.","authors":"Chalachew Yenew,&nbsp;Minwuyelet Andualem,&nbsp;Fitalew Tadele,&nbsp;Sileshi Mulatu,&nbsp;Getaneh Atikilt,&nbsp;Asaye Alamneh Gebeyehu","doi":"10.4081/ijfs.2022.10221","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10221","url":null,"abstract":"<p><p>This study aimed to determine antimicrobial- resistance (AMR) enteric bacterial load and associated factors among Food Handlers (FHs) ofMass Catering Center (MCC), Ethiopia. From January to June 2020, a laboratory-based cross-sectional study was conducted using the standard Swab microbiological analysis method and the Kirby-Bauer disc diffusion method on 160 randomly selected FHs and food serving areas and analyzed with RStudio- 1.2.5033 for contamination, resistance level, and source determination. The contamination of AMR <i>Escherichia coli</i> was33.3% (95% CI, 31.5%, 36.4%), <i>Salmonella</i> 30% (95% CI, 29.8%, 36.0%) and <i>Shigella</i> 20% (95% CI, 19.2%, 26.9%) among the hand of FHs serving in MCC. The contamination was more likely associated with low work experience [AOR, 1.42 (95% CI: 1.22-1.87)], a low educational level [AOR, 1.62 (95% CI: 1.52-189)], irrational drug use characteristics [AOR, 1.75(95% CI: 1.64-2.00)], lack of sufficient food safety knowledge [AOR, 1.52 (95% CI: 1.32-1, 67)] of the FHs and the sanitary condition of the food serving area [AOR:1.98 (95% CI, 1.45, 2.53)]. The contamination of the hand of FHs serving in the MCC with AMR enteric FBB at the University cafeteria could indicate the likelihood of the occurrence of foodborne outbreaks.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 3","pages":"10221"},"PeriodicalIF":1.3,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/8e/19/ijfs-11-3-10021.PMC9490887.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33482483","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":"A descriptive cross-sectional study of food hygiene practices among informal ethnic food vendors in Gauteng Province, South Africa.","authors":"Tulisiwe P Mbombo-Dweba,&nbsp;Christian A Mbajiorgu,&nbsp;James W Oguttu","doi":"10.4081/ijfs.2022.9885","DOIUrl":"https://doi.org/10.4081/ijfs.2022.9885","url":null,"abstract":"<p><p>Demand for ethnic foods by the immigrant population has led to proliferation of ethnic food shops (shops selling foods eaten by different ethnic groups). However, the status of the food hygiene practices among these vendors is unknown. This study investigated food hygiene practices among informal ethnic food vendors in Gauteng Province (GP), South Africa. Participants included immigrants managing informal ethnic food shops in GP. Snowball sampling was used to identify participants (n=40). A questionnaire/checklist was used to collect information on hygiene practices. Although majority of ethnic food shops (95%; n=38) operated in permanent structures, just over half (55%; n=22) of these facilities had windows. The remaining 5% (n=2) of the vendors operated from the boot/trunk of cars. None of the participants had a food probe used to monitor the temperature of food. Most of the participants (65%; n=26) did not own freezers, and just above half (55%, n=22) had microwave ovens. Majority (95%; n=38) of the respondents had access to toilet facilities and tap water at their premises. Only two (5%; n=2) respondents brought water from home, and these used public toilets at shopping centers in the vicinity of their businesses. Majority (72.5%; n=29) of the respondents were not aware of the importance of keeping food above 65˚C. Slightly over half (55%, n=22) of the respondents did not reheat the food before serving, and only 10 % (n=4) followed proper food reheating procedures. Poor food hygiene practices and lack of appropriate food handling equipment and facilities are common among ethnic food vendors. The widespread lack of awareness of the importance of holding food above 65˚C, and the high prevalence of not reheating the food before serving, and not following proper food reheating procedures, are a major source of concern as these practices are potentially associated with promoting food contamination with foodborne diseasecausing organisms. It is envisaged that findings reported here can guide policy makers to design policies that promote selling safe food by ethnic food vendors. To enhance compliance, it is recommended that such policies should be user friendly to the operators of informal ethnic food shops.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"9885"},"PeriodicalIF":1.3,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/1c/52/ijfs-11-2-9885.PMC9295204.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40625597","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":"Evaluation of the microbiological and chemical aspects of autochthonous wild snails in Sardinia.","authors":"Valentina Coroneo,&nbsp;Luisa Marras,&nbsp;Valerio Giaccone,&nbsp;Daniele Conficoni,&nbsp;Silvana Anna Stefania Brignardello,&nbsp;Elisa Bissacco,&nbsp;Claudio Trapella,&nbsp;Andrea Alogna,&nbsp;Valentina Gentili,&nbsp;Antonio Parisi,&nbsp;Federica Loi,&nbsp;Stefano Cappai,&nbsp;Margherita Pisanu,&nbsp;Maria Paola Cogoni","doi":"10.4081/ijfs.2022.10289","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10289","url":null,"abstract":"<p><p>This study was conducted to acquire knowledge on the epidemiology and ecology of some zoonotic agents in snails. Chemical and microbiological analysis was carried out on 46 samples of snails belonging to the species of <i>Helix aspersa</i> and <i>Helix (Eobania) vermiculata</i>. The association between heavy metals and wild snails, a native consumer product in the Region of Sardinia, was determined. The molecular characterisation of <i>Listeria monocytogenes</i> virulence genes has shown a genetic profile that deserves more attention for the improvement of surveillance and risk prevention. Specimens of <i>H. vermiculata</i> showed higher concentrations of cadmium (M=0.80±0.56 mg/kg) than <i>H. aspersa</i> (M=0.61±0.17 mg /kg). A further objective was to determine whether the samples showed significant differences from the point of view of secretion characterisation, in terms of protein content, and to identify species-specific correlations and possible relationships with the environment. The presence of <i>Salmonella enterica</i> sub.sp <i>houtenae</i> (6,14: z4, z23) and <i>Salmonella enterica</i> subsp <i>diarizonae</i> (47: k: e, n, z15) (1 sample), <i>Listeria monocytogenes</i> (2 samples) with Molecular characterization of virulence genes together with the measurement of heavy metals in samples of wild snails has shown a health and hygiene profile that would deserve greater attention for the improvement of the surveillance and prevention of microbiological and chemical risk in such products which currently show a tendency towards increase in consumption.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10289"},"PeriodicalIF":1.3,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/3a/ad/ijfs-11-2-10289.PMC9272080.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502428","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":"Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy.","authors":"Luca Grispoldi,&nbsp;Musafiri Karama,&nbsp;Saeed El-Ashram,&nbsp;Cristina Saraiva,&nbsp;Juan García-Díez,&nbsp;Athanasios Chalias,&nbsp;Beniamino Cenci-Goga","doi":"10.4081/ijfs.2022.10070","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10070","url":null,"abstract":"<p><p>The latest EU regulation on geographical indications (EU Regulation No. 1151/2012) has introduced a set of new tools for the protection and enhancement of food products in rural areas, under the group name of optional quality term (OQT). The Commission Delegated EU Regulation, No. 665/2014, regulated the conditions for the use of the optional quality term <i>mountain product</i> (MP), to support the implementation of a mountain value chain. This new tool is aimed at promoting local development, maintaining the economic activities in mountain areas, and redistributing wealth, whilst, at the same time, promoting the territory. Pecorino and goat cheeses are typical Italian cheeses made usually with whole raw ewe's or raw goat's milk, without starter culture addition. In an attempt to characterize these productions, the aim of this study was to investigate the evolution of enterococci during the production and ripening of Pecorino cheese made in three different farms, located in Umbria, Italy in areas facing natural or other specific constraints as stipulated by Regulation 1305/2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD). Enterococci are enteric organisms which are commonly isolated from ewe and goat's milk production in Umbria, Italy. Counts of enterococci in raw milk ranged from 1.75 for ovine milk to 3.62 for ewe milk and a marked reduction was observed after thermization especially in ovine milk. Out of 100 isolates, 69 were <i>E. faecium</i>, 23 <i>E. durans</i>, 8 <i>E. faecalis</i> and 2 <i>E. casseliflavus</i> and the distribution of species between farms and between samples showed a prevalence of <i>E. faecium</i> in ovine farms and <i>E. durans</i> in ewes farms, with an equal dis-tribution between samples. High percentages of susceptible isolates were found for amoxicil-lin/clavulanic acid, ampicillin, chloramphenicol, sulphamethoxazole, sulphamethoxazole/ trimethoprim, ticarcillin, vancomycin. A high prevalence of resistant strains (>30%) was ob-served for amikacin, ciprofloxacin, ceftriaxone, kanamycin, tetracycline. A comparison of this re-sults with those of previous works on similar dairy products revealed high levels of resistance to antimicrobials which needs to be addressed.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10070"},"PeriodicalIF":1.3,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/fc/2a/ijfs-11-2-10070.PMC9272083.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502425","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 gaseous ozone treatment on biofilm of dairy-isolated <i>Pseudomonas</i> spp. strains.","authors":"Felice Panebianco,&nbsp;Selene Rubiola,&nbsp;Francesco Chiesa,&nbsp;Tiziana Civera,&nbsp;Pierluigi Aldo Di Ciccio","doi":"10.4081/ijfs.2022.10350","DOIUrl":"https://doi.org/10.4081/ijfs.2022.10350","url":null,"abstract":"<p><p>Microbial biofilms existing in food industries have been implicated as important contamination sources of spoilage and pathogenic microorganisms in the finished products. Among the innovative strategies proposed to contrast biofilms in food environments, ozone is recognised as an environmentally friendly technology but there are few studies about its effect against bacterial biofilms. The objective of this study was to evaluate the effect of gaseous ozone (50 ppm for 6 h) in inhibition and eradication of biofilm formed by twenty-one dairyisolated <i>Pseudomonas</i> spp. strains. Before ozone treatments, all isolates were screened for biofilm formation according to a previously described method. Strains were then divided in four groups: weak, weak/moderate, moderate/strong, and strong biofilm producers based on the biofilm biomass value of each isolate determined using the optical density (OD - 595 nm). Inhibition treatment was effective on the strain (C1) belonging to the weak producers' group, on all strains classified as weak/moderate producers, on two strains (C8 and C12) belonging to the group of moderate/strong producers and on one strain (C13) classified as strong producer. Conversely, eradication treatments were ineffective on all strains tested, except for the strain C4 which reduced its biofilm-forming abilities after exposure to ozone gas. In conclusion, gaseous ozone may be used to enhance existing sanitation protocols in food processing environments, but its application alone not seems sufficient to contrast <i>Pseudomonas</i> spp. established biofilms.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"11 2","pages":"10350"},"PeriodicalIF":1.3,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/00/3a/ijfs-11-2-10350.PMC9272081.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40502427","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}