Italian Journal of Food Safety最新文献

{"title":"Occurrence of potential plastic microfibers in mussels and anchovies sold for human consumption: Preliminary results.","authors":"Serena Santonicola,&nbsp;Michela Volgare,&nbsp;Emilia Di Pace,&nbsp;Mariacristina Cocca,&nbsp;Raffaelina Mercogliano,&nbsp;Giampaolo Colavita","doi":"10.4081/ijfs.2021.9962","DOIUrl":"https://doi.org/10.4081/ijfs.2021.9962","url":null,"abstract":"<p><p>There is a global concern over the impact of microplastics on marine species and trophic webs. Microfibers commonly represent the greater portion of microplastics in the aquatic environment, but little is known about fiber uptake and accumulation by marine biota. The aim of the study was to investigate the potential plastic microfiber contamination in mussels (<i>Mytilus galloprovincialis</i>) and anchovies (<i>Engraulis encrasicolus</i>) from the Tyrrhenian Sea sold for human consumption. Anthropogenic debris was extracted from the digestive tracts of fish and the whole shellfish using a 10% KOH solution and quantified under a light microscope. The preliminary results showed the occurrence of potential plastic and natural microfibers in 73% of the samples. On average mussels contained 1.33 microfibers/g w.w. and 7.66 items/individual, while anchovies contained 9.06 microfibers/individual. Considering that mussels are consumed as a whole, and small pelagic fish, as anchovy, may be eaten without removing the gastrointestinal tract, microfiber contamination may lead to human exposure. More research is required to adequately assess the risk that microplastics, including microfibers, may pose for food safety and human health.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9962"},"PeriodicalIF":1.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bc/38/ijfs-10-4-9962.PMC8743644.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39853834","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>Nigella sativa</i> oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese.","authors":"Eman F Abdel-Latif,&nbsp;Khaled A Abbas,&nbsp;Hani S Abdelmontaleb,&nbsp;Shaimaa M Hamdy","doi":"10.4081/ijfs.2021.9862","DOIUrl":"https://doi.org/10.4081/ijfs.2021.9862","url":null,"abstract":"<p><p>The current work studied the <i>in-vivo</i> antifungal activity of <i>Nigella sativa</i> oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.5, 1, and 3 % w/w). The effect of NSO supplementation was examined in 3 parallel lines; a ninepoint hedonic scale was used in the sensorial evaluation of soft cheese free of the fungal inoculum, the physicochemical properties of soft cheese were determined during storage as well as anti-fungal effects of different concentrations of NSO on inoculated cheese with different species of fungi: <i>Candida albicans</i> (10⁴ cfu/ml) and <i>Aspergillus parasiticus</i> (10² cfu/ml) before coagulation. The Nigella sativa oil expressed an antifungal activity by using different levels of NSO which significantly reduced and inhibited the growth of the fungal counts (1.4 log cfu/g for <i>Candida albicans</i> and 2.30 log cfu/g for <i>Aspergillus parasiticus</i>) started from 0.5% concentration of NSO on the 14th day of the storage. In addition, it exhibited different physicochemical properties of soft cheese depending on the level of used NSO. However, the Sensory evaluation of cheese samples revealed the acceptance of soft cheese samples with 0.3% and 0.5% of NSO.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9862"},"PeriodicalIF":1.3,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/38/63/ijfs-10-4-9862.PMC8715266.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39853832","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":"Microplastics in vacuum packages of frozen and glazed icefish (<i>Neosalanx</i> spp.): A freshwater fish intended for human consumption.","authors":"Graziella Ziino,&nbsp;Luca Nalbone,&nbsp;Filippo Giarratana,&nbsp;Beatrice Romano,&nbsp;Fabrizio Cincotta,&nbsp;Antonio Panebianco","doi":"10.4081/ijfs.2021.9974","DOIUrl":"https://doi.org/10.4081/ijfs.2021.9974","url":null,"abstract":"<p><p>It is widely accepted that human is exposed to microplastics through food consumption, however data occurrence in foodstuffs are still little and basically limited to seafood. In this study, the presence of microplastics was investigated in icefish (<i>Neosalanx</i> spp.) samples sourced from various mass-market retailers in Italy, supplied as frozen, glazed and vacuum-packed product. Icefish is a small freshwater fish widely imported in Europe from China as surrogate of other fish species subjected to commercial restriction, consumed whole after cooking in several culinary preparation. The samples (~10 g of icefish from each of the 40 packs tested) were digested using a solution of 10% potassium hydroxide and filtered through a 5 μm pore-size filter. Filters of the samples were observed under a stereomicroscope and the chemical composition of the items detected were analysed by FTIR spectroscopy. A total of 163 items were counted in 37 (92.5%) samples with a mean value of 0.42±0.28 items/g w.w. Fibers were the most detected morphotype and several plastic polymers, such as polypropylene, polyethylene, polyethylene terephthalate and polystyrene, were identified by FT-IR analysis. As store-bought samples, the sources of microplastics could be substantially related to contamination during food processing. However, an intravital exposure to microplastics present in the surroundings waters cannot be ruled out. More foodstuffs need to be investigated for microplastic presence. In this study, microplastic occurrence was reported in freshwater biota intended for human consumption sampled directly from supermarket contributing to the risk assessment of human exposure to microplastics via food consumption.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9974"},"PeriodicalIF":1.3,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/2f/8e/ijfs-10-4-9974.PMC8715270.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39853835","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":"Development of a high-performance liquid chromatography method to assess bisphenol F levels in milk.","authors":"Serena Santonicola, Maria Carmela Ferrante, Giampaolo Colavita, Raffaelina Mercogliano","doi":"10.4081/ijfs.2021.9975","DOIUrl":"10.4081/ijfs.2021.9975","url":null,"abstract":"<p><p>Bisphenol F (BPF) is a bisphenol A (BPA) analogue. As an endocrine disruptor, BPF shows a similar BPA hormonal activity and greater endocrine effects. To assess BPF levels in milk a selective method based on solvent extraction with acetonitrile, solid-phase extraction (SPE), high-performance liquid chromatography with fluorescence detection (HPLC-FD) system, was developed. The method showed high recovery values (from 97.60 to 107.16%), and good detection and quantification limits (LOD=0.03 μg/L; LOQ=0.1 μg/L). To validate the analytical method, quantitative analyses of n.20 milk samples of whole milk were preliminarily carried out applying a monitoring system based on the control of different stages of pasteurized whole milk processing at a dairy company. The proposed method is simple, sensitive, and might be suitable to detect BPF residues in milk processing. At the dairy company, the occurrence of BPF levels ranging from <LOQ to 2.956 μg/L was observed. Further analyses and better knowledge about the occurrence, toxicity, and exposure levels of BPF analogue in milk, particularly for vulnerable consumer categories, are needed.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9975"},"PeriodicalIF":1.3,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/48/f0/ijfs-10-4-9975.PMC8696387.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39827397","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 <i>Vibrio parahaemolyticus</i> and <i>Staphylococcus aureus</i> in seafood.","authors":"Deyan Stratev,&nbsp;Todor Stoyanchev,&nbsp;Desislava Bangieva","doi":"10.4081/ijfs.2021.10027","DOIUrl":"https://doi.org/10.4081/ijfs.2021.10027","url":null,"abstract":"<p><p>The objective of this study was to establish the occurrence of <i>Vibrio parahaemolyticus</i> and <i>Staphylococcus aureus</i> in several species of sea fish and mussels (<i>Mytilus galloprovincialis</i>). The study included a total of 33 samples of frozen sea fish and 64 samples of fresh wild and farmed mussels purchased from the stores. <i>V. parahaemolyticus</i> was isolated and confirmed via PCR in 2 (6%) fish samples (Atlantic cod and Alaska pollock) and 20 (31%) mussel samples. <i>S. aureus</i> was also isolated and confirmed via PCR in 2 (6%) fish samples (Argentine hake and Atlantic cod). Significant differences were found in the total bacterial contamination between wild mussels (6.54 log cfu/g) and farmed mussels (6.69 log cfu/g). Total <i>V. parahaemolyticus</i> count did not show significant differences either between wild (4.45 log cfu/g) and farmed mussels (4.99 log cfu/g). In wild mussels the <i>S. aureus</i> count was found to be 4.50 log cfu/g, while in farmed mussels it was 3.14 log cfu/g. The occurrence of <i>V. parahaemolyticus</i> and <i>S. aureus</i> in fish and mussels presents a risk to the consumer's health.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"10027"},"PeriodicalIF":1.3,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/45/18/ijfs-10-4-10027.PMC8672316.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39812359","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 chain information systems in medium- and smallsized slaughterhouses of central Italy and organ and carcass condemnations: A five-year survey.","authors":"David Ranucci, Loredana Di Giacomo, Raggi Martina, Raffella Branciari, Dino Miraglia, Stefano Rea, Roberta Stocchi, Alessandro Di Cerbo, Rossana Roila, Luca Budelli, Luca Fortugno, Antonio D Innocenzo, Fausto Cambiotti, Manlio Del Zoppo, Elvio Capecci, Antonio Angellotti, Ezio Ferretti, Anna Rita Loschi","doi":"10.4081/ijfs.2021.9833","DOIUrl":"10.4081/ijfs.2021.9833","url":null,"abstract":"<p><p>The flow of information between farms and slaughterhouses about animal health, is a fundamental process for modern meat inspection. The information provided by Food Chain Information (FCI) systems in medium-small sized slaughterhouses in central Italy, focusing on the data provided on the animal's health status, was performed through a five-year survey together with the number of organ and carcass condemnation for bovine, swine and ovine. The annual prevalence of condemnation was higher in bovine (from 10.49% in 2015 to 17.16% in 2019) than swine (from 6.39% in 2015 to 12.64% in 2019) and ovine (from 8.05% in 2019 to 8.98% in 2017), and an overall prevalence increase was observed in bovine and swine, throughout the years. The frequent lack of Food Chain Information (FCI) from farms to slaughterhouses should be emphasised, taking into consideration that a poor implementation of the system by farmers, could lead to a persistent risk of disease at farm level for these two species.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9833"},"PeriodicalIF":1.3,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b2/b5/ijfs-10-4-9833.PMC8672314.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39812358","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, attitudes, and practices of food handlers at kitchen premises in the Port 'X' area, North Jakarta, Indonesia 2018.","authors":"Muharnis Supriyani Putri, Dewi Susanna","doi":"10.4081/ijfs.2021.9215","DOIUrl":"10.4081/ijfs.2021.9215","url":null,"abstract":"<p><p>Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port 'X' area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port 'X' area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (<i>p</i>=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (<i>p</i>=0.002) with (<i>r</i>=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9215"},"PeriodicalIF":1.8,"publicationDate":"2021-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/9e/67/ijfs-10-4-9215.PMC8672317.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39812356","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":"Prevalence of multi-drug resistant bacteria associated with foods and drinks in Nigeria (2015-2020): A systematic review.","authors":"Iyanuoluwa Mola,&nbsp;Adeola Onibokun,&nbsp;Solomon Oranusi","doi":"10.4081/ijfs.2021.9417","DOIUrl":"https://doi.org/10.4081/ijfs.2021.9417","url":null,"abstract":"&lt;p&gt;&lt;p&gt;Foods are essential vehicles in human exposure to antibiotic resistant bacteria which serve as reservoirs for resistance genes and a rising food safety concern. Antimicrobial resistance, including multidrug resistance (MDR), is an increasing problem globally and poses a serious concern to human health. This study was designed to synthesize data regarding the prevalence of MDR bacteria associated with foods and drinks sold within Nigeria in order to contribute to the existing findings in this area. A comprehensive literature search on the prevalence of multi-drug resistant bacteria associated with foods and drinks in Nigeria from 2015 to 2020 was conducted using three databases; PubMed, Science Direct and Scopus. After screening and selection, 26 out of 82 articles were used for the qualitative data synthesis. Of the total of one thousand three hundred and twenty-six MDR bacteria reportedly isolated in all twenty-six articles, the highest prevalence (660) was observed in drinks, including water, while the lowest (20) was observed in the article which combined results for both protein and vegetable-based foods. &lt;i&gt;Escherichia sp.&lt;/i&gt; had the most frequency of occurrence, appearing as MDR bacteria in ten out of the twenty-six articles. &lt;i&gt;Salmonella sp.&lt;/i&gt; appeared as MDR in seven out of the twenty-six articles included in this study, in all seven articles where it was reported, it had the highest percentage (85.4%) prevalence as MDR bacteria. Public health personnel need to ensure critical control during the production and handling of foods and drinks, as well as create more awareness on proper hygienic practices to combat the spread of MDR bacteria becoming a growing food safety issue (Zurfluh &lt;i&gt;et al&lt;/i&gt;., 2019; Mesbah &lt;i&gt;et al&lt;/i&gt;., 2017; Campos &lt;i&gt;et al&lt;/i&gt;., 2019). Foods can be contaminated by different means, including exposure to irrigation water, manure, feces or soil with pathogenic bacteria. Foods can also become contaminated as they are harvested, handled after harvest or during processing if food safety standards are not correctly applied (Meshbah &lt;i&gt;et al&lt;/i&gt;., 2017). Food-borne diseases caused by resistant organisms are one of the most important public health problems as they contribute to the risk of development of antibiotic resistance in the food production chain (Hehempour-Baltork &lt;i&gt;et al&lt;/i&gt;., 2019). Apart from pathogenic bacteria causing foodborne diseases, foods that are raw or not processed following standard procedures can introduce several antibiotic-resistant bacteria (ARB) to consumers (Gekemidis &lt;i&gt;et al&lt;/i&gt;., 2018). Antibiotic resistance, though harbored in non-pathogenic bacteria, can potentially be spread through horizontal gene transfer to other species including opportunistic pathogens that are present in the environment or after consumption of ARB-contaminated foods. When ARB-contaminated foods are consumed, the spread of antibiotic resistant genes may affect the gut microbiome thereby contributing to the p","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"9417"},"PeriodicalIF":1.3,"publicationDate":"2021-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e3/13/ijfs-10-4-9417.PMC8672312.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39812357","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":"Growth potential of Listeria <i>monocytogenes</i> in veal tartare.","authors":"Simone Stella,&nbsp;Cristian Bernardi,&nbsp;Erica Tirloni","doi":"10.4081/ijfs.2021.9419","DOIUrl":"https://doi.org/10.4081/ijfs.2021.9419","url":null,"abstract":"<p><p>In the present study the growth potential <i>of Listeria monocytogenes</i> in veal tartare was evaluated. A challenge test was performed on three tartare batches at 8°C, aiming to evaluate the growth potential of the pathogen. The data indicated the absence of a significant growth (δ<0.5 log cfu/g) during the entire period. When considering intermediate sampling times, an increase of 0.56 log cfu/g was detected after five days of storage in one of the batches. Microflora of veal tartare was dominated by lactic acid bacteria, that increased gradually during the trial, reaching counts up to 7 Log CFU/g in two of the three batches considered. Spoilage bacteria were present (especially <i>Pseudomonas</i> spp., yeasts and <i>Enterobacteriaceae</i>) but in very low counts and with a limited increase during the period considered. Finally, daily maximum tolerable <i>L. monocytogenes</i> counts were calculated to highlight the maximum acceptable load to avoid the overcoming of the legal limit of 100 CFU/g: a total increase of 0.95 log cfu/g in 12 days of shelf-life was estimated, obtaining a \"safety initial concentration\" at t0 of 10 CFU/g of the pathogen.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 3","pages":"9419"},"PeriodicalIF":1.3,"publicationDate":"2021-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/01/60/ijfs-10-3-9419.PMC8513185.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39588968","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":"Screening of antibiotic residues in raw milk of cows and buffalos by diffusion assays.","authors":"Dhary Alewy Almashhadany","doi":"10.4081/ijfs.2021.9034","DOIUrl":"https://doi.org/10.4081/ijfs.2021.9034","url":null,"abstract":"<p><p>Although antibiotics are valuable drugs for treatment of certain infections, their presence in foodstuff derived from animals is a potential public health hazard. They pose a serious threat as they are implicated in direct toxicity; allergic reactions; disturbance of the normal gut microbiota, carcinogenesis, and emergence of antibioticresistant bacteria. This study investigated the occurrence of antibiotic residues in raw milk samples derived from cows and buffaloes. Samples were collected randomly from different retail outlets in Erbil city (Iraq) from January 1^st to June 30^th, 2019. The residues were detected by two diffusion assays against <i>Bacillus subtilis</i> bacteria on agar plates. The total occurrence of residues ranged from 11.9% to 13.4% of screened milk samples. No significant differences were found between milk type or location of animal rearing (urban or suburban). Regarding the seasonal variations, spring was found to be associated with gradual decrease in antibiotic residues levels in milk. Such occurrence rate of residues is alarming and require authorities to observe the quality of raw milk introduced to markets for consumption. Further evaluation of antibiotic stability period in raw milk is also necessary.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 3","pages":"9034"},"PeriodicalIF":1.3,"publicationDate":"2021-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/4c/05/ijfs-10-3-9034.PMC8513189.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39588967","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}