Italian Journal of Food Safety最新文献

{"title":"Doctors in the kitchen: standardization of a home cooking method for <i>Chamelea gallina</i> and <i>Mytilus galloprovincialis</i> to eliminate microbiological risk.","authors":"Giulia Talevi, Gabriele Angelico, Sara Nardi, Stefania Di Lullo, Elena Rocchegiani, Federico Piangerelli, Francesca Barchiesi, Francesca Leoni, Diego Maiolatesi, Andrea Antognini, Cinzia Spinsanti, Caterina Baldi, Silvia Pieralisi, Donatella Ottaviani","doi":"10.4081/ijfs.2025.14011","DOIUrl":"10.4081/ijfs.2025.14011","url":null,"abstract":"<p><p>It is known that the consumption of edible lamellibranch mollusks (ELMs), undercooked or raw, is a vehicle for the oral transmission of viral and bacterial pathogens. The ELMs most frequently fished/cultivated and consumed in Italy are Mytilus galloprovincialis and Chamelea gallina. The aim of this project was to standardize the cooking conditions of M. galloprovincialis and C. gallina, reproducible in a domestic environment, to obtain food in which the microbiological risk was eliminated but, at the same time, preserved the original organoleptic characteristics. The results showed that for C. gallina and M. galloprovincialis, cooking for 2 minutes after opening all shells, according to a method suitable for home application, is sufficient to eliminate the microbiological risk.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12679961/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144873158","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 businesses and export requirements: a first glance at current perception and future expectations.","authors":"Andrea Gori, Andrea Armani, Lara Tinacci, Pietro Noè, Nicola Santini, Daniele Tognetti, Roberta Nuvoloni","doi":"10.4081/ijfs.2025.13699","DOIUrl":"10.4081/ijfs.2025.13699","url":null,"abstract":"<p><p>The export of agri-food products represents a pillar of the Italian economy. However, food businesses (FBs) must comply with a series of requirements, including those imposed by importing countries. This study conducted in-depth interviews with three Italian FBs producing food of animal origin to explore their perception about procedures, documentation, and the role of the central competent authority (CA) related to export. Interviews with food quality managers (FQMs) (February-April 2024) revealed similar challenges across different sectors, particularly regarding the availability and clarity of information. FQMs suggested the implementation of a centralized online platform to enhance access to necessary information. Additionally, the study revealed a lack of full awareness among FQMs about the central CA's role in the export process. A coordinated approach involving central, regional, and local CAs, trade associations, and the productive sector could be crucial to ensure the success of FBs in the international market.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12679955/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144873159","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":"Set-up and validation of end-point polymerase chain reaction for the detection of edible insect DNA - <i>Acheta domesticus</i> and <i>Tenebrio molitor</i> - in food products.","authors":"Giulia Magagna, Serena Pederzani, Michela Tilola, Marina Nadia Losio, Virginia Filipello","doi":"10.4081/ijfs.2025.13551","DOIUrl":"10.4081/ijfs.2025.13551","url":null,"abstract":"<p><p>Insects offer an alternative protein supply for both animal and human consumption. Recently, companies in Europe have begun insect production for use in food and animal feed. Following Regulation (EU) No. 2015/2283, edible insects are classified under the novel food category and can be marketed and consumed within the European Union. As a result, methods of authentication are necessary to verify the compliance of these insect-based products. In this study, two end-point polymerase chain reaction assays for the detection of the 16S rRNA gene of Acheta domesticus and Tenebrio molitor were fine-tuned and validated. The primer specificity was tested on insect samples, other animals, and plants, and the gene was amplified only in target samples. The limit of detection was evaluated using different food matrices contaminated with decreasing concentrations of insect powder and was below 0.05% (w/w).</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12406209/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144010060","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":"Antibiotic residues and heavy metals in blue crabs (<i>Callinectes sapidus</i>) fished in the Mediterranean Sea: a preliminary study.","authors":"Alessio Manfredi, Patrizio Lorusso, Annamaria Pandiscia, Elisabetta Bonerba, Edmondo Ceci, Giancarlo Bozzo, Domenico Cristofaro, Valentina Terio","doi":"10.4081/ijfs.2025.13287","DOIUrl":"10.4081/ijfs.2025.13287","url":null,"abstract":"<p><p>In recent decades, the Mediterranean Sea has experienced the invasion of the blue crab (Callinectes sapidus), which threatens the marine ecosystem and economic activities related to fishing and aquaculture because of its aggressive behavior. Control strategies are being developed to reduce its population. In Italy, a partial solution to the problem is its promotion as a food product. However, to ensure consumer safety, promoting consumption must be accompanied by a careful risk analysis. This study aims to assess heavy metals and antibiotic residues in the appendage muscle of 18 blue crab samples from various Mediterranean sites, selected by sex and size. Heavy metals were quantified using inductively coupled plasma mass spectrometry, and antibiotics were analyzed with the liquid chromatography/triple-quadrupole tandem mass spectrometry multiresidue/multiclass method. In all samples, lead was never detected, while cadmium and mercury concentrations never exceeded the limit of 0.5 mg/kg set by Regulation (EU) 2023/915. Only one sample tested positive for the occurrence of 12 antibiotic residues. The results showed that the blue crab is a species commonly characterized by the accumulation of heavy metals, according to other studies. Therefore, monitoring the concentration of metals in these species is important for food safety and ecosystem management. Data on 12 antibiotic residues detected in a single crab sample require further investigation through extensive sampling in terms of both number and sites, involving a wider area along the Mediterranean Sea coast, to allow for proper risk characterization.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12406208/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144003068","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":"Accelerated shelf-life assessment of moringa-fortified instant complementary food for infants aged 6-11 months based on microbial parameters.","authors":"Zakaria Zakaria, Nursalim Nursalim, Andi Toewo Titi Za","doi":"10.4081/ijfs.2025.13608","DOIUrl":"10.4081/ijfs.2025.13608","url":null,"abstract":"<p><p>Instant powdered complementary food is a commercial product designed to meet the nutritional needs of infants aged 6-11 months. This study aimed to determine the shelf life of instant powdered complementary food products fortified with moringa flour using semi-aluminum foil packaging based on microbial and mold growth parameters. The product was prepared from a mixture of ingredients such as wheat flour, mocaf flour, soybean flour, chicken eggs, ultra-high temperature milk, and vegetable oil, according to the SNI 01-7111.1-2005 standards. The study used the accelerated shelf-life testing method with the Arrhenius equation model, storing the products at 30°C, 40°C, and 50°C for 28 days. Results showed that total microbial and mold counts increased significantly at 30°C and 40°C over 28 days, while storage at 50°C led to a decline in microbial counts and slower mold growth. Using the Arrhenius-based first-order model, the predicted shelf life increased with temperature, reaching up to 92.7 days based on microbial growth and 40.8 days based on mold growth at 50°C. This trend is attributed to the lower reaction rate constants (k values) at higher temperatures, indicating slower deterioration. However, since mold growth was the limiting factor, the shortest shelf-life estimate, 33.5 days at 30°C, should be considered for practical labeling. It is therefore recommended to store moringa-fortified instant complementary food packaged in semi-aluminum foil at or below 30°C to suppress microbial activity and maintain product safety and quality throughout its shelf life. These results highlight the importance of temperature control in extending the product's microbial stability and suggest further real-time studies to validate shelf life under typical storage conditions.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12451518/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144475155","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 ozonated water's efficacy in sanitizing surfaces in a processed fishery products industry.","authors":"Chiara Di Vittori, Massimo Monti, Gianluigi Ferri, Annarita Festino, Alberto Vergara","doi":"10.4081/ijfs.2025.13569","DOIUrl":"10.4081/ijfs.2025.13569","url":null,"abstract":"<p><p>In response to the modern consumer demands for safe and high-quality food, industries are adopting innovative decontamination methods. Ozone emerges as a promising one, being economical, safe, and chemical-free. It effectively inactivates bacteria, molds, yeasts, parasites, and viruses with short contact times and at low concentrations. This study aims to explore the effectiveness of ozonated water as an eco-friendly, chemical-free, and safe alternative to conventional sanitizers in the processed fishery products industry. More specifically, it compares ozonated water efficacy with the company's standard method of sanitizing boxes used for soaking cod (spraying the boxes with hydrogen peroxide before placing them in the dishwasher) and its efficacy on boxes stored for 21 days after the standard sanitation. A total of 175 boxes were tested for microbial contamination. The standard sanitization method significantly reduced the microbial load on the boxes after their use compared to the ozone one, resulting in a reduction of 98.29% compared to 48.29% for total mesophilic count (TMC) and 97.96% compared to 37.32% for total psychrophilic count (TPC), respectively. On day 21, the ozonated water achieved a TMC reduction of 80.46% and 98.87% for the TPC on stored boxes. The percentage reduction given by ozonated water on stored boxes was higher than on dirty ones; the presence of organic matter reduces the sanitizing efficacy of ozone. Based on the obtained evidence, ozonated water would appear to be a good sanitation method for surfaces in the processed fishery products industry after adequate cleaning, contributing to the industry's push toward sustainable practices.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12451519/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144258059","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":"Optimization of process conditions and kinetic microbial growth for milk fermentation using domestic kefir grains from Costa Rica.","authors":"Isabela De Sainz, Mauricio Redondo-Solano, Godofredo Solano, Lautaro Ramírez","doi":"10.4081/ijfs.2025.12477","DOIUrl":"10.4081/ijfs.2025.12477","url":null,"abstract":"<p><p>Kefir, a fermented milk product, differs from yogurt due to its unique microbial composition, offering a broad spectrum of health benefits. Given its global popularity and high cost, there is a significant trend towards domestic kefir production. This study explores the optimization of kefir fermentation using Costa Rican domestic kefir grains, assessing the effects of temperature, agitation, and initial starter culture concentration. A central composite rotatable design and response surface statistical approach were employed to evaluate these parameters. Microbial growth data were fitted into a quadratic model, revealing significant interactions, particularly with temperature affecting both lactic acid bacteria (LAB) and yeast populations. Optimized fermentation conditions were established at 25°C, 0 rpm, and 5 g/L initial biomass, under which final microbial populations reached 9.45±0.13 log(cfu)/mL for yeast and 9.23±0.06 log(cfu)/mL for LAB. The specific growth velocity for kefir biomass was 0.029 1/h, and the total acid production rate was 0.060 g/(L h). Notably, the acetic acid production was significantly less than lactic acid, indicating a dominance of LAB over acetic acid bacteria, which is crucial for the desired flavor and health benefits of kefir. Additionally, microbial enumeration on glucose-yeast extract, calcium carbonate agar, and Rogosa agar showed distinct colony formations, highlighting the complex microbial interactions within kefir. This comprehensive dataset suggests that the performance of non-commercial starter cultures can be significantly improved under controlled conditions, providing a basis for developing guidelines for domestic kefir production. This study not only optimizes kefir production but also ensures that home-prepared kefir can meet quality standards, potentially enhancing its nutritional and therapeutic benefits.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12482982/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144018518","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":"Comparative analysis of official controls and voluntary certifications in ensuring food safety compliance: a review.","authors":"Mauro Conter, Martina Rega, Luca Lamperti, Laura Andriani, Cristina Bacci, Silvia Bonardi","doi":"10.4081/ijfs.2025.13452","DOIUrl":"10.4081/ijfs.2025.13452","url":null,"abstract":"<p><p>Regulation (EU) 625/2017 emphasizes prevention over inspection, assigning primary responsibility for food safety to the food business operator. At the same time, official control systems ensure compliance with the European Union regulations. In recent years, voluntary third-party assurance programs have emerged as a complement to public regulations. This review explores their role, advantages, and challenges within this evolving regulatory landscape. Private standards have expanded rapidly in response to consumer demand for safer and more ethically produced food. While these certifications offer benefits, they also pose challenges, requiring continuous oversight and potential harmonization to ensure reliability. Some European countries now integrate private standards into official controls, recognizing their potential to strengthen regulatory frameworks. Certified food safety management systems, such as the British Retail Consortium or ISO 22000, can complement official control by improving compliance and efficiency. However, discrepancies between official inspections and third-party audits persist, necessitating careful coordination. To ensure effective integration, competent authorities must monitor the performance of private systems through audits and random checks. Despite some challenges, integrating private systems into official controls could be mutually beneficial. Future advancements will depend on effective collaboration among policymakers, industry, regulatory agencies, and other stakeholders, fostering a more robust food safety system.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12482983/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144475156","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":"Monitoring antimicrobial drug residues in an antibiotic-free poultry supply chain.","authors":"Dalia Curci, Luigi Danesi, Giulia Rampazzo, Maria Nobile, Sergio Ghidini, Luca Chiesa, Francesco Arioli, Sara Panseri","doi":"10.4081/ijfs.2025.13678","DOIUrl":"10.4081/ijfs.2025.13678","url":null,"abstract":"<p><p>ith poultry consumption projected to rise significantly, understanding the presence and control of antimicrobial residues in poultry products becomes increasingly important for ensuring food safety and public health. Consequently, in the present study, the incidence and concentration of antimicrobial drugs in 919 samples, all from an antibiotic-free poultry supply chain, were investigated using a high-pressure liquid chromatography high-resolution mass spectrometry multiclass antimicrobial residue method, involving a wide range of matrices (water, feed, feathers, livers, muscles, eggs, and retail products, such as chicken nuggets, chicken drumsticks, chicken breast, and chicken thighs) to verify not only the compliance with Regulation 37/2010, but also to investigate the possible administration of antimicrobial drugs or potential bad farm management in the antibiotic-free supply chain. Antimicrobial drug residues were detected in 4% of all the analyzed samples, with concentrations ranging from < detection capability to 57.87 ng g-1, but no residues were detected in muscles, livers, eggs, and retail products (chicken nuggets, chicken drumsticks, chicken breast, and chicken thighs). While the absence of antimicrobic residues in these matrices suggests compliance with maximum residue limits set by Regulation 37/2010 and a framework of substantial safety towards consumers, the presence of antimicrobic residues in drinking water, feathers, and feed, considering the provenience from an antibiotic-free supply chain, highlights the importance of the ongoing monitoring activities to ensure that the results align with antibiotic-free product certification standards.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12482980/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144527989","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":"Multidisciplinary management of a norovirus outbreak in Tuscany, Italy.","authors":"Clara Girardi, Lucia Kundisova, Francesca Marconi, Alessandra Guidi, Johanna Alexandra Iamarino, Veronica Gallinoro, Silvia Mele, Giovanni Nardone, Maurizio Grani, Giovanni Munaò, Luca Cianti, Paola Picciolli, Ylenia Zizzo, Loria Bianchi, Martina Sartoni","doi":"10.4081/ijfs.2025.13521","DOIUrl":"10.4081/ijfs.2025.13521","url":null,"abstract":"<p><p>Norovirus (NoV) is one of the most frequent agents responsible for foodborne outbreaks. Transmission occurs through the consumption of contaminated food or water or via contact with contaminated surfaces. The low infectious dose and high environmental resistance of the virus facilitate its spread within communities and healthcare settings, complicating epidemiological investigations. This study aims to highlight the management strategies and key entities involved in outbreak response, emphasizing the importance of coordinated efforts to share best practices. The outbreak occurred in Tuscany in April 2024 and affected multiple school groups. The response team was activated in accordance with guidelines for managing foodborne diseases and comprised various public health authorities. The team undertook a series of coordinated actions, including epidemiological investigation, official controls, sampling, and analysis of relevant matrices to identify high-risk foods. Food and water samples collected during the official inspection at the accommodation facility involved in the first wave of the outbreak were tested for potential pathogenic bacteria. Additionally, fecal samples from ten hospitalized cases were analyzed for pathogenic bacteria and viruses. Among all these analyses, only the fecal samples from the examined cases tested positive for NoV genogroups GI and GII. In light of these results, during the second wave, food and water were tested again for the same potential pathogenic bacteria and for the presence of NoV. Furthermore, NoV was investigated in staff fecal samples and environmental surfaces. A total of four fecal samples from staff and two environmental swabs tested positive for NoV genogroups GI and GII. Our multidisciplinary investigation suggests that an initial foodborne transmission may have led to environmental contamination. This finding underscores the critical role of food safety culture in outbreak prevention and control. To reduce the risk of viral gastroenteritis, specific awareness initiatives and training programs should be offered to both food sector operators and the general public.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12451516/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266215","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}