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Translated Survey. This document provides the questionnaire translated into English. The questions were numbered sequentially, from number 1 to 44, and were divided into three sections (1–9: information about the owner; 10–17: dog’s signalment; 18–44: dog owner’s attitudes regarding RMBDs). If multiple answers were possible, this was specified in brackets after the question. (DOCX 19 kb)

Among consumer food handling practices, time-temperature abuse has been reported as one of the most common contributory factors in salmonellosis outbreaks where the evidence is strong. The present study performed storage tests of burgers, sausages, and kebabs and investigated (i) the effect of refrigerator temperatures (4°C versus 8 or 12°C, which were the temperatures recorded in 33 and 3%, respectively, of domestic refrigerators in Italy), with or without prior temperature abuse (25°C for 2 h, simulating transport of meats from shop to home), and (ii) the impact of the thawing method (overnight in the refrigerator at 8°C versus on the kitchen countertop at 23°C) on the presence and numbers of Salmonella bacteria. Storage tests were carried out on naturally or artificially (Salmonella enterica serovar Typhimurium at ca. 10 CFU/g) contaminated products, while freezing-thawing tests were conducted only on artificially contaminated products (Salmonella Typhimurium at ca. 10, 100, and 1,000 CFU/g). The results from the artificially contaminated products showed significant (P0.05) growth of Salmonella Typhimurium at 12°C (i.e., from ca. 8 most probable number [MPN]/g to710 MPN/g) in kebabs after 7 and 10 days but more moderate growth in sausages (i.e., from ca. 14 MPN/g to a maximum of 96 MPN/g after 9 days of storage). Storage of naturally contaminated burgers or sausages (contamination at or below 1 MPN/g) at 4, 8, or 12°C and a short time of temperature abuse (2 h at 25°C) did not facilitate an increase in the presence and numbers of Salmonella bacteria. Thawing overnight in the refrigerator led to either a moderate reduction or no change of Salmonella Typhimurium numbers in burgers, sausages, and kebabs. Overall, this study showed that domestic storage and thawing practices can affect food safety and that time-temperature abuse can cause a substantial increase of Salmonella numbers in some types of poultry-based meat preparations, highlighting that efforts for the dissemination of consumer guidelines on the correct storage and handling of meats need to be continued.

Inorganic or aggregated forms of chemical substances (metalloids, heavy metals etc.) in feed and food represent a severe risk for their long-term toxicological effects. Heavy metals are widely dispersed in the environment. The toxicity induced by excessive levels of some of these elements, such as chromium (Cr), cadmium (Cd), lead (Pb) and mercury (Hg), are well known [8]. The toxic metal content of milk and dairy products is due to several factors – in particular – environmental conditions, the manufacturing process and the possible contamination during several steps of the manufacturing processes. Southern Italy with more than 1.000.000 sheep represents an important source of income for rural areas of this territory. The milk from sheep is almost entirely used to produce cheese. At present, no data are available concerning levels of heavy metal contamination in milk and dairy products from sheep in Calabria and Campania – two regions of southern Italy. The aim of this work was to detect the concentrations of some heavy metals in milk collected from ewes in several farms in Calabria and Campania and to evaluate to what extent these metals may be present in dairy products for human consumption. This study is a part of a work published elsewhere [1].