The term ‘packaging’ refers to the technological intervention aimed at protection of food from a variety factors, which provokes product detriment. Packaging is considered as one most interesting aspects and constantly evolving issue in production. This paper aims evaluation properties packaging currently used meat industry analyses advantages, disadvantages microbiota involved. coordinated system, prepares products for transportation, distribution, storage, marketing consumption. Even if...

Meat safety and hygiene are fundamental issues for producers endusers. To achieve these goals, the inspection of carcasses organs at slaughter is critical. The results post-mortem basis planning preventive measures against consumer risks limiting economic losses. In this retrospective study, causes seizure destruction were analysed a slaughterhouse in central Italy from 2010 to 2016. 436,646 slaughtered animals taken into consideration, total 61,799 seizures (73.29% pigs, 23.87% cattle,...

Abstract A quantitative microbiological risk assessment model for the cross‐contamination transmission route in kitchen (KCC) is presented. Bacteria are transmitted from contaminated (chicken) meat to hands, utensils, and other surfaces, subsequently contaminating a salad. The aims estimate fraction of bacteria on that ingested due cross‐contamination, determine importance different routes, assess effect scenarios (interventions) ingested. routes defined, bacterial source‐to‐recipient...

This study evaluated the effect of a 'formulation selected dairy starter cultures and commercial probiotics', associated with 'specific ripening conditions' in production nitrite nitrate-free, low-acid, fermented pork sausage, produced small-scale plant Umbria (Italy), their on microbiological, physico-chemical sensorial properties products. The following conditions were investigated throughout experiment: (i) use probiotics' vs no starter; (ii) 'classic conditions'; (iii) nitrate...

Several growth curves for selected pathogens and hygiene indicators alone vs dairy starter cultures (LAB) commercial probiotics have been performed. All strains LAB were inoculated as pure into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 a concentration approx 107 cfu mL–1 until challenge indicators. Selected came from the collection Laboratorio di Ispezione degli Alimenti O.A. or reference (Escherichia coli, CSH26 K12, Staphylococcus aureus, 27R, Salmonella Derby 27,...

Regulation (EC) No. 1099/2009 on the protection of animals at time killing establishes an obligation to spare any avoidable suffering or stress prior their slaughter. Although it has been pointed out that stressors also include noise, which can cause and affect quality meat, current legislation does not set a limit for environmental noise in slaughterhouses. This study was conducted three slaughterhouses central Italy assess acoustic level using smartphone app. The selected, medium-sized...

In the kitchen of consumer, two main transmission routes are relevant for quantitative microbiological risk assessment (QMRA):

Mozzarella cheese is a popular type of fresh cheese, originating from Mediterranean countries and worldwide consumed. As for other soft cheeses, its characteristics might support the growth Listeria monocytogenes; therefore, research’s aim was to determine occurrence L. monocytogenes strains spp. on mozzarella at time purchase (T0) end shelf life (Tf). Given relevance in dairy products, coagulase-positive staphylococci also explored. Retail samples (n=106) collected Italy, supermarkets,...

Ten Holstein Friesian calves were divided into two groups of five: one group was given prebiotics in their food, while the other served as control group. Every weeks from birth up to 18 months, samples feces taken rectal ampulla determine concentration E. coli. At each sampling session, three aliquots per sample collected. The arithmetic mean calculated and all values (converted logs) analysed with GraphPad InStat for analysis variance, followed by Tukey-Kramer test. A total 69 coli strains...

Saffron is one of the most expensive spices in world (20,000 €/kg) and this due not only to high demand for its various uses such as cooking, production staining medicines, cosmetics etc., but also costs cultivation production. Several studies have demonstrated that differences saffron quality are mainly methodology followed processing stigmas, environmental conditions independent origin. Some authors found phenotypic variations within cultivated saffron, very limited genetic diversity. The...

This paper analyses data obtained from an online survey related to animal welfare and religious slaughter topics. The questionnaire was conducted with the purpose of examining purchase behaviour a group consumers (with different orientation) their views on protection ritual slaughter. main results consultation were two. first evidenced respondents' great interest about question welfare, which is in accordance growing European citizens concerning this issue. second demand for more transparent...

The transfer of antibiotic resistance <em>via</em> the food chain is a global concern. Nevertheless, more attention required to non-pathogenic strains, such as spoilage bacteria, which could transmit genes pathogens. Although Lactic Acid Bacteria are microorganisms generally recognized safe, <em>Leuconostoc mesenteroides</em> may reach and maintain high concentration levels on surface cooked products ready-to-eat throughout entire shelf life. It therefore important...

Three strains of lactic acid bacteria (LAB) and a commercial probiotic were selected to evaluate their in vitro activity towards Listeria monocytogenes. The Lactococcus lactis ssp. lactis, strain 340, L. 16; Lactobacillus casei casei, 208 Enterococcus faecium UBEF-41 inoculated into skim milk brain heart infusion broth (BHI) get an initial Lactococcus: Lactobacillus: E. ratio 2:1:1 concentration approximately 7 log cfu mL−1 until challenge vs. pathogen. monocytogenes ATCC 7644 was also same...

Abstract An online consumer survey, consisting of 23 closed questions divided into 9 sections, was conducted to investigate perception including edible insects in their diet. The data analysis carried out using a variation the classic Rasch-Andrich model for multiple choice questions. survey involved individuals (n = 327) from Italy and other 29 different European non-European countries, with ages, educational background eating habits, selected among people attending University Perugia....

A potential source of pathogenic bacteria in ground beef is the lymphatic system, specifically lymph nodes. The objective current study was to determine prevalence Escherichia coli bovine Bovine nodes (n = 200) were collected from 100 carcasses at a commercial slaugh-terhouse. 192 sampled obtained 96 regular slaughter, and remainder 8 4 emergency slaughter. Subiliaci for this study. E. preva-lence node samples high, with an overall 59.00%. Lymph slaughter had higher (75.00%) than did those...

Toxoplasma gondii is a zoonotic pathogen and the ingestion of tissue cysts by consumption lamb or mutton has been identified as possible cause infection in humans. Many serological surveys sheep have performed, showing relevant rates; however, while detection antibodies indicates an exposure to T. gondii, this does not necessarily imply presence edible tissue. The current study aims provide further understanding on occurrence muscles strength correlation between positivity parasite sheep....

Mozzarella cheese is a popular type of fresh cheese, originating from Mediterranean countries and worldwide consumed. As for other soft cheeses, its characteristics might support the growth Listeria monocytogenes; therefore, research's aim was to determine occurrence L. monocytogenes strains spp. on mozzarella at time purchase (T0) end shelf life (Tf). Given relevance in dairy products, coagulase-positive staphylococci also explored. Retail batches (n=106) collected Italy, supermarkets,...

Abstract Campylobacter is one of the most reported causes bacterial gastroenteritis worldwide. Birds are predominant reservoirs for thermotolerant Campylobacter, therefore consumption contaminated and undercooked poultry products represents major transmission routes campylobacteriosis. In addition to foodborne diseases, another relevant public challenge silent pandemic antimicrobial resistance (AMR), impacting also food chain. The occurrence antimicrobial‐resistant in broiler meat poses a...