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There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.

Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.

In recent years, there has been an increased interest in substances that could inhibit or reduce microbial growth in food products. Olive oil industry by-products, due to bioactive compounds with potential antimicrobial properties such as polyphenols, could be used in carcass treatment to enhance hygienic and quality traits. The assessment of the antimicrobial efficacy of bioactive molecules against pathogens should be determined with in vitro and in situ models since it is not possible to evaluate it directly on carcasses at the slaughterhouse. This study aimed to evaluate the effect of an olive mill wastewater polyphenolic extract against Salmonella enteritidis and Listeria monocytogenes, simulating carcass surfaces using bovine dermis samples that were experimentally contaminated with the selected pathogens. The minimum inhibitory concentration and minimum bactericidal concentration were first determined for S. enteritidis and L. monocytogenes. In situ bactericidal activity assessment was performed using 20 cm2 derma samples contaminated with 5 Log CFU/20 cm2 of S. enteritidis and L. monocytogenes in separate trials. Treatment with the polyphenolic extract was not effective for either microorganism. In order to establish the bacteriostatic activity of the polyphenolic extract, suspensions of about 2 Log CFU/20 cm2 of S. enteritidis and L. monocytogenes were used. Polyphenolic extract treatment was not effective against Salmonella, while for Listeria it allowed microbial growth to delay (around 1 Log CFU/cm2 difference at 3, 7, and 14 days between treated and control groups). Further investigations are needed to evaluate the application of polyphenolic compounds on carcass surfaces and their effects on sensory traits.

The present study aimed to evaluate the nutritional characteristics of hunted wild boar (WB) meat and compare them with those of meat from analogous domestic animals (pigs) reared in two different rearing systems: indoor-intensive (PI) and outdoor-extensive (PO). WB meat showed a lower amount of lipid content compared to pork and a higher antioxidant activity compared to PI and PO. The comparison of the fatty acid composition of WB and domestic pig reveals significant differences in saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA), with WB having the highest PUFA level and the lowest SFA. The omega 6/omega 3 (n-6/n-3) PUFA ratio, PUFA/SFA, atherogenic and thrombogenic indices (AI and TI), as well as the hypocholesterolemic/hypercholesterolemic index (h/H), were calculated. The n-6/n-3 PUFA ratio was higher in pork independently of the rearing system. The PUFA/SFA ratio of WB meat was above the minimum ratio of 0.40 recommended to contribute to a reduction in the risk of coronary diseases in pork from both rearing systems. AI and TI were lower in meat from hunted wild boars compared to commercially reared pigs, while h/H was higher in WB in comparison with pork meat. WB meat shows good nutritional quality; therefore, the use of game meat as a food source could be appropriate and could benefit contemporary consumers looking for “green” and high-nutritional products.

A survey was conducted from 2018 to 2023 to assess the presence of Salmonella in 280 hunted wild boar (carcasses after evisceration and skinning, N = 226; liver, N = 258; and fecal samples, N = 174). The overall prevalence was 2.86% (confidence interval 95%, 1.45–5.45%) with five positive samples detected in carcasses, three in the liver, and one in a fecal sample. This prevalence was in line with those found in nearby areas denoting a low number of positive samples. Positive animals were over 24 months of age and weighed, before skinning, 59.00 ± 9.11 Kg and no difference was detected in microbial loads between samples positive and negative for Salmonella (aerobic colony count of 4.59 and 4.66 log CFU/400 cm2, and Enterobacteriaceae count of 2.89 and 2.73 log CFU/400 cm2 (mean values) in positive and negative subjects, respectively). Salmonella Stanleyville was the most frequently isolated serotype. A semiquantitative risk assessment was conducted for the first time in game meat considering two products, meat cuts intended for cooking and fermented dry sausages. Only proper cooking can reduce the risk of ingestion of Salmonella to the minimum for consumers, whereas ready-to-eat dry sausages constitute risk products in terms of foodborne Salmonellosis (risk score of 64 out of 100).

The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded after 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.

Atherina boyeri is the primary source of fishing profit in Lake Trasimeno and a common host for Eustrongylides spp. larvae. The presence of Eustrongylides in fish is a public health concern, and effective risk management procedures are necessary to guarantee that infected products do not reach the market. Currently, in the European Union, there is no official sampling plan for fresh fish that defines sample size, inspection methods, and criteria for accepting or rejecting the product. An approach to Eustrongylides risk management is proposed in this study. A total of 270 batches of Atherina boyeri, each consisting of 29 specimens, were collected and examined visually in 3 years (2020-2023). The prevalence (P) of the parasite was 20% in 2020, and in the first months of 2021, it grew up to ⁓40%, then dropped to 12.50% in December 2021 and settled at 16% in February 2022. In January and February 2023, the P fell below 1%. The mean abundance was calculated and used to establish a threshold value to determine fish marketability. In 2020 and 2021, several batches were judged not marketable, and in some batches, a freezing treatment was implemented to assure the inactivation of the parasite. In the last months of 2022 and in January and February of 2023, the presence of parasites in captured fish was negligible, and this allowed the marketability of fish as fresh. The proposed sampling plan was effective in preventing the commercialization of potentially hazardous products.

Fish are good bio-indicators of the health status of the aquatic environment and can be used as biomarkers to assess the aquatic behavior of environmental pollutants, the exposure of aquatic organisms, and the health risk for consumers. Goldfish are a significant bioindicator in the Lake Trasimeno aquatic system (Umbria, Italy). This study aimed to characterize the health status and the chemical and biotic contamination of Lake Trasimeno to define its anthropogenic and natural pressures and the risk associated with consuming its fishery products. 114 determinations were performed on Carassius auratus samples from 2018 to 2020, and the occurrence of brominated flame retardants, non-dioxin-like polychlorinated biphenyls, heavy metals, and microplastics was analytically investigated. Dietary exposure assessment, risk characterization, and benefit-risk evaluation were performed for schoolchildren from 3 to 10 years old. Flame-retardants registered high levels of non-detects (99% for polybrominated diphenyl ether and 76% for hexabromocyclododecanes), while polychlorinated biphenyls were found in all samples with a maximum level of 56.3 ng/g. Traces of at least one heavy metal were found in all samples, though always below the regulatory limit. Microplastics were found with a 75% frequency of fish ingesting at least one particle. Dietary exposure and risk characterization reveal negligible contributions to the reference values of all contaminants, except for mercury, which reached up to 25% of admissible daily intake. The benefit-risk assessment highlighted that the benefits of freshwater fish intake outweigh the associated risks. The examination of goldfish as indicator fish reveals the quality of Lake Trasimeno's aquatic environment and the safety of its products.

Despite the technologies applied to food production, microbial contamination and chemical deterioration are still matters of great concern. In order to limit these phenomena, new natural approaches should be applied. In this context, the present study aimed to assess the antioxidant and anti-Clostridial effects of two different polyphenolic extracts derived from olive mill vegetation water, one liquid (LE) and one encapsulated (EE). The extracts have been preliminary characterized using Liquid Chromatography Quadrupole Time-Of Flight spectrometry. The Oxygen Radical Absorbance Capacity method was used to determine the antioxidant capacity, registering a higher value for EE compared to that for LE (3256 ± 85 and 2446 ± 13 µgTE/g, respectively). The antibacterial activity against C. perfringens, C. botulinum and C. difficile was studied by the agar well diffusion method, MIC and MBC determination and a time-kill test. The results confirm that EE and LE are able to limit microbial growth, albeit with minor effects when the phenolic compounds are encapsulated. Further studies are needed to evaluate the possible application of these extracts in food systems.

We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.

Background and objectives: The present study was carried out to assess the presence of canine Dirofilaria immitis infection in pet dogs in China. Materials and methods: From October 2018 to November 2019, a total of 216 sera were collected from pet hospitals in Shandong, Jiangsu, Shanghai, Zhejiang, and Fujian regions of Eastern China. The sera were tested by using a commercial canine heartworm antibody ELISA test kit. Results: 70.8% of the pets had significant clinical symptoms resembled to heartworm infection; the overall dirofilariosis positivity found was 12.5% (27/216); Significant positive rates differences were observed between symptomatic and asymptomatic dogs (P 0.05). Furthermore, the prevalence detected in summer (28.2%) was significantly higher than in other seasons (P 0.05). Conclusions: Altogether, these results suggest that an epidemic of dirofilariosis exists in eastern coastal China, as such preventive measures should be taken to control the spread of dirofilariosis to reduce the risk of human and pet infection with heartworm.

A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making.

Yersinia enterocolitica represents one of the main foodborne pathogens in Europe and the evaluation of possible sources of contamination and its prevalence in food is of considerable interest for risk analysis approach. The results of the search for Yersinia enterocolitica in food samples taken in Umbria region (central Italy) were evaluated during the years 2015-2018. Different types of foods were considered, both ready-to-eat (meat products, dairy products, and raw vegetables) and meat preparations to be eaten after cooking. Samples were assayed by molecular screening for the species indicator gene ompF. Screening positives were subjected to isolation and characterization by searching for specific virulence marker genes, including the ail gene responsible for invasiveness and the ystB gene for the production of enterotoxin. The total prevalence of positive samples for Yersinia enterocolitica was 16.86% with a higher percentage of positive samples in meat preparations (19.35%), followed by ready-to-eat vegetables (11.76%). Poultry meat samples had a higher prevalence than pork and beef samples. Neither positive samples were found in meat products and dairy, nor seasonality in positivity was observed. All isolated strains of Yersinia enterocolitica were biotype 1A, with absence of the ail virulence gene but presence of ystB gene. Since the strains isolated from human patients appear to be primarily biotypes that possess the ail marker, future investigations would be needed regarding the real role of biotype 1A in human disease. In this context, attention should certainly be paid to ready-to-eat vegetables and to careful cooking of meat preparations.

The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.

The wild boar is an abundant game species with high reproduction rates. The management of the wild boar population by hunting contributes to the meat supply and can help to avoid a spillover of transmissible animal diseases to domestic pigs, thus compromising food security. By the same token, wild boar can carry foodborne zoonotic pathogens, impacting food safety. We reviewed literature from 2012–2022 on biological hazards, which are considered in European Union legislation and in international standards on animal health. We identified 15 viral, 10 bacterial, and 5 parasitic agents and selected those nine bacteria that are zoonotic and can be transmitted to humans via food. The prevalence of Campylobacter, Listeria monocytogenes, Salmonella, Shiga toxin-producing E. coli, and Yersinia enterocolitica on muscle surfaces or in muscle tissues of wild boar varied from 0 to ca. 70%. One experimental study reported the transmission and survival of Mycobacterium on wild boar meat. Brucella, Coxiella burnetii, Listeria monocytogenes, and Mycobacteria have been isolated from the liver and spleen. For Brucella, studies stressed the occupational exposure risk, but no indication of meat-borne transmission was evident. Furthermore, the transmission of C. burnetii is most likely via vectors (i.e., ticks). In the absence of more detailed data for the European Union, it is advisable to focus on the efficacy of current game meat inspection and food safety management systems.

The interest in certified game meat chains highlights the need for the evaluation and the management of factors affecting carcass hygiene along the peculiar steps of the production. The effects of time and temperature before chilling were specifically evaluated on aerobic colony count and Enterobacteriaceae count in hunted wild boar carcasses. Thirty wild boars were considered in two process steps where the hunted animal are still not chilled: after evisceration and just before chilling. Environmental temperature, carcass temperature and the elapse time between the two-step considered were registered. Furthermore, surface microbial loads were analyzed on the inner part of the carcasses. The mean time between the two sampling steps was 6 hours with an average environmental temperature of 20.49°C. A carcass temperature 9.6°C drop was observed during this period. In this lap of time aerobic colony count and Enterobacteriaceae count increased of 0.68 Log CFU/cm2 and 1.01 Log CFU/cm2 respectively, with a moderate correlation with the time but not with the temperature delta. The results reveal that the temperature conditions in central Italy hunting areas were not able to quickly reduce the carcass temperature and therefore the time between carcass evisceration and chilling should not exceed 6 hours.

The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing process or from the subsequent storage, carried out at the temperatures of −30 °C and −18 °C, respectively, examined the consistency of the tortellini and the soup, the acidity and the peroxide value of the oil extracted from them, the phenols and carotenoids present in the soup, the volatile compounds in the tortellini and the soup, and a sensory analysis of both products. The results showed that, during the 70 days of shelf life, there was no variation in the texture of the tortellini, but there were changes in the consistency of the soup, which decreased as the days of storage went on. Furthermore, statistically significant increases (p < 0.05) in the acidity and in the peroxide value of the oil of the soup were observed during the storage period; however, no statistically significant difference (p > 0.05) in the peroxide value of the oil of the tortellini was found. Moreover, no quantitative changes were observed in the phenolic compounds and carotenoids in the soup or in the volatile substances of either product. Finally, the sensory analysis confirmed, together with the chemical data, that the blast-freezing process adopted was suitable to maintain the good quality of these fresh meals, even if some technical modifications (in particular, lower freezing temperatures) should be adopted to improve the final quality of the products.

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.

In recent years, there has been a growing interest in the use of novel antimicrobial agents able to inhibit or kill food-borne bacteria or to interrupt the onset of food spoilage. Crocus sativus L. petals, typically considered as waste obtained from saffron spice production, could be a source of natural bioactive compounds to be used as food preservatives. The purpose of this work was to investigate the antibacterial properties of two hydroalcoholicsaffron petal extracts obtained by maceration (SPEA) and by ultrasonic bath (SPEB) methods. The main polyphenols identified in both extracts were gallic and chlorogenic acids, representing almost 70% of the phenolic fraction monitored. The antibacterial activity was studied by the agar well-diffusion method, against food-borne pathogenic and spoilage bacteria. Both extracts showed activity mainly against Gram-positive bacteria, in particular those belonging to the Clostridiaceae family (C. perfringens, C. botulinum and C. difficile), with inhibition zone diameters ranging from 13 to 18 mm. The antibacterial properties against Clostridia were further analyzed, determining MIC and MBC and performing a time-kill test. SPEA showed lower MIC/MBC values (250 mg/mL) compared to SPEB (500 mg/mL), suggesting that it could be more active against the assayed strains, probably because of its higher content of gallic acid. SPEA and SPEB, tested at a concentration of 1 × MIC, showed bactericidal activity against C. perfringens, C. botulinum and C. difficile and these results suggest that saffron petals could represent a valuable natural alternative source to conventional preservatives. Further investigations are needed to evaluate possible applications in the food industry.

Solutions of lactic acid 2% and aromatic vinegar were investigated for microbial load reduction on the surfaces of wild boar carcasses. The animals were hunted and processed according to production specifications to obtain the best hygiene for carcasses. The solutions were sprayed on carcass surfaces after skinning, and sites of 5 × 5 cm were sampled 2 h and 48 h post-treatment, with the carcasses under refrigeration conditions. The values of the microbial loads were lower for lactic-acid-treated sites, compared with control, after both 2 and 48 h. Nonetheless, the differences in the microbial loads were only higher than 1 Log/CFU 25 cm2 for the aerobic colony count. The aromatic vinegar resulted in lower values than in controls only after 48 h for the aerobic colony count, Staphylococcus count, and Lactobacillus count, with values always below 1 Log/CFU 25 cm2. The implementation of a lactic acid solution could represent a valuable strategy to reduce microbial growth on wild boar carcasses, thus becoming a relevant critical control point in this peculiar and niche meat production process.

Salmon flesh spoilage can be greatly reduced through the use of preservation methods, using natural products combined with low temperature and packaging. Microbiological and physicochemical characteristics of fresh salmon fillets ( Salmo salar ), sprayed with an aromatic vinegar and stored in modified atmosphere packaging, were investigated. Fillets were kept at 4°C and sampled after 2 h and 3, 7 and 10 days. An untreated control group was used as well. Fish samples were analysed for microbiological (total viable count, Enterobacteriaceae , psychrotrophic microbial count, Pseudomonas spp.) and physicochemical (pH, colour, total volatile basic nitrogen, and biogenic amines) properties. Aromatic vinegar was found to beneficially contribute to the hygienic quality of the salmon, reducing microbial growth during storage and exerting a positive effect, mainly on psychrotrophic loads and Pseudomonas spp. The treatment had a positive effect on biogenic amine levels, showing lower values for histamine, putrescine, cadaverine, and tyramine.

This study aimed to assess the effect of rearing system (intensive vs. free-range under vineyard) on the qualitative characteristics of goose meat. In particular, the integration of a goose raising system with an organic grape production was evaluated. Six hundred Romagnola geese of both sexes were divided into two groups at 21 d of age: Vineyard group (V) – 480 geese (120 geese/ha) pasturing in 4 ha of vineyard, and Control Group (C) – 120 geese of the same genotype in the experimental farm of Perugia, without any access to the pasture. Live weight, feed consumption and other performance were registered weekly on 30 selected and marked animals/group. At 160 days of age, 15 geese/group were slaughtered and characteristics of carcase, breast and drumstick (physical, chemical, oxidative status, fatty acids profile) were evaluated. The chemical analysis of diet and pasture and the ingestion of crude protein, digestible energy and bioactive compounds were also estimated. Vineyard geese, showed lower productive performance than the C ones (live and carcase weight), however, due to pasture availability, the intake of bioactive compounds (vitamin E, retinol, n-3 long-chain fatty acids) was higher and positively affected the antioxidant content of breast and drumstick. The higher kinetic activity of V geese reduced the fat amount of carcase and meat, whereas increased the development of drumstick muscle (higher meat/bone ratio) and worsened the oxidative status of meat. Concluding, the free-range vineyard geese resulted in a positive payoff on the geese meat quality viewpoint.Highlights Pasture enhance the amount of VIT E in goose muscle. Pasture reduce the amount of lipid in goose carcass and meat. Pasture enhance the amount of n-3 PUFA in goose meat.

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORACFL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

Consumer interest in game meat has increased in recent years, mainly due to the growing population of some wild species, the “natural sounding” aspect of game meat and its good nutritional value [...]

A multi-residue method was applied to investigate the incidence and the concentration of ionophores and non-ionophore anticoccidials residues in poultry meat and hen eggs for the three-year period 2017-2019 in Italy. The risk related to the ingestion of such molecules was also characterized for the entire population. The average incidences of positive samples ranged from 1.35 to 9.45% while the maximum average concentration was of 4.28 μg/kg for nonionophore molecules. No uncompliant sample was recorded. The overall risk characterization related to the intake of anticoccidials trought chicken meat and eggs reveal a minor concern for consumers of all age. However, the monitoring of coccidiostates residues through official control activity in poultry meat and egg is crucial and it should be continuously conducted to ensure safety of such products and safeguard consumers̛ health.

Aflatoxin M1 (AFM1) is a hepatocarcinogenic and genotoxic derivative of aflatoxin B1 excreted into milk after ingestion of feed contaminated by Aspergillus genus fungi. Because of the important role of dairy products, especially cow cheese, in the human diet, there is great concern about the presence of AFM1 in this food category. EC Regulation No. 1881/2006 establishes the importance of the enrichment factor (EF), an essential parameter that must be defined in order to evaluate the maximum level of the toxin in cheese aiming to ensure that cheese has been produced from compliant milk. The Italian Ministry of Health has established two provisional AFM1 EFs (5.5 and 3.0) to be applied to as many cheese categories (hard and soft), defined according to the moisture content on a fat free basis (MFFB) classification. Two experimental productions of Primosale and Fior di Latte cheese, both belonging to the soft cheese category, showed an EF of 4.1 and 2.9 respectively. Data in literature also suggest that the EF attribution based on the current categorization may need reconsideration.

The aim of the present study was to investigate the effect of transport on welfare traits, several haematological parameters and carcase hygiene in two different chicken genotypes (fast- and slow-growing strains) reared under free-range conditions. For this aim, two hundred male chicks, 100 from fast-growing (Ross 308, R) and 100 from slow-growing (Naked Neck, NN) strain were farmed. At the end of the rearing period, at 81 days of age, 56 birds/strain were randomly selected for slaughtering and submitted to two different pre-slaughter conditions: no transport (0h) or 4 hours of transport (4h). Tonic immobility (TI), blood parameters and carcase hygiene traits were determined. Strain and transport significantly affected TI of birds. Both experimental factors and their interaction significantly affected plasma creatine kinase, alkaline phosphatase, alanine aminotransferase and aspartate aminotransferase. Cholesterol and triglycerides were not different between the experimental groups, whereas glucose decreased after 4 hours of transport in both strains. A significant difference between groups for the heterophils/lymphocytes ratio after transport was also observed, with NN being higher than Ross. Concerning the oxidative stress, we observed a higher ROS production in NN chickens. The carcase microbial characteristics showed a higher level of contamination after the transport (total viable counts), but not concerning the Enterobacteriaceae counts.

The spread of resistant bacteria from livestock to the food industry promoted an increase of alternative poultry production systems, such as organic and antibiotic-free ones, based on the lack of antimicrobial use, except in cases in which welfare is compromised. We aimed to investigate the antibiotic susceptibility of commensal Escherichia coli isolated from organic, antibiotic-free, and conventional broiler farms and slaughterhouses toward several antimicrobials critically important for human health. To assess antimicrobial susceptibility, all E. coli isolates and extended spectrum beta-lactamase (ESBL) E. coli were analysed by the microdilution method. The prevalence of tigecycline, azithromycin and gentamicin E. coli-resistant strains was highest in organic samplings. Conversely, the lowest prevalence of resistant E. coli strains was observed for cefotaxime, ceftazidime and ciprofloxacin in organic systems, representing a significant protective factor compared to conventional systems. All E. coli strains were colistin-susceptible. Contamination of the external environment by drug-resistant bacteria could play a role in the presence of resistant strains detected in organic systems. Of interest is the highest prevalence of cephalosporin resistance of E. coli in conventional samplings, since they are not permitted in poultry. Our results suggest that monitoring of antibiotic resistance of the production chain may be helpful to detect “risks” inherent to different rearing systems.

Salmonella in pork is still a relevant safety issue in the EU, and specific regulations are in force to control this hazard in the meat chain, in a from farm to fork perspective. In Italy, the control is mainly based on official sampling at the slaughterhouse level. The prevalence of Salmonella, and isolated serovars, was investigated during a three-year survey in small and medium slaughterhouses in central Italy. A total of 400 pig carcasses samples were collected by official authorities during the observation period. Data were also analyzed according to the year and season of sampling. The overall Salmonella prevalence in the five selected abattoirs was 13%, with no differences due to the slaughterhouses size and seasons of sampling. An increasing trend in Salmonella prevalence was registered over the years. The main serovars detected were Salmonella enterica 4,[5],12:i:- and Derby. The data emphasized that the number of contaminated carcasses is relatively high with respect to the level set by EU legislation, and equally distributed in the area, and therefore, appropriate monitoring and control strategies also need to be developed at the farm level.

Aflatoxin food contamination represents a rising global issue that will continue to increase due to climate change. Aflatoxin M1 (AFM1) is of high concern for the whole dairy industry. In light of AFM1′s harmful potential, a human health exposure assessment and risk characterization were performed for all age populations of central Italy with regard to milk and cheese consumption by means of the margin of exposure (MOE). In total, 16,934 cow and ewe’s milk samples were collected from 2014 to 2020 and analyzed by an enzyme-linked immunosorbent assay (ELISA) screening method, confirmed by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The average concentration of AFM1 in cow’s milk ranged from 0.009 to 0.015 µg/kg, while in ewe’s milk, the average concentration ranged from 0.009 to 0.013 µg/kg. The average amount of AFM1 exposure ranged from 0.00005 to 0.00195 g/kg bw/day, with the main contributor represented by drinking milk, followed by the consumption of soft cheeses. A high level of public health concern related to the youngest consumers has arisen from risk characterizations highlighting the need for constant monitoring of AFM1′s occurrence in milk by inspection authorities, alongside regular updates with regard to exposure assessments.

Game meat production strongly differs from that of other meats, as peculiar factors present in the field and in the steps prior to transfer to a game-handling establishment can influence the hygiene of the carcasses and, therefore, of the meat. The effects of such factors were considered in hunted wild boars based on the main hygienic criteria adopted in meat processing. Environmental, animal, and hunting conditions were studied during two selective hunting seasons in Central Italy. A total of 120 hunted wild boar carcasses were sampled after the skinning process and analyzed for aerobic colony count, Enterobacteriaceae count, and Salmonella spp. isolation. The calculated mean values for aerobic colony and Enterobacteriaceae counts were 3.66 and 2.05 CFU/cm2, respectively, in line with the limits set for the meat of other ungulates by EU legislation. Salmonella spp. showed a prevalence of 2.5% (IC 95%: 1.72–3.27%). Statistical analysis of the data performed with the AIC criterion showed that the main parameter to consider for improving the hygienic level of carcasses is to reduce the time in the refrigerator before skinning, followed by hunting on cold days (

The stomach content and samples of Longissimus dorsi muscle of 32 feral wild boars were collected in two different feeding areas (forest and farmland) of Umbria region (Italy). The animals from each feeding area were divided into two age classes: class 1 (12–24 months of age; 48 kg average weight) and class 2 (animals older than 2 years of age; 84 kg average weight). The major food categories consumed were hard mast and crops (89.02–75.98%). The L*(lightness) and a*(red to green colour) values of the meat were affected by the feeding area as well as the b*(yellow colour) value; the age significantly affected only the a* and the b* value of the meat. The α-tocopherol was the most abundant vitamin E homologue, ranged between 520.63 and 1881.33 ng/g and was higher in farmland areas. The index of lipid oxidation (TBARS) ranged from 0.093 and 0.140 mg MDA/kg and was higher in wild boars from farmland. The monounsaturated fatty acids (MUFA) ranged between 38.36 and 46.75% and were higher in wild boar of class 2. The total polyunsaturated fatty acids (PUFA) as well as PUFAn-6 were affected by age, while PUFAn-3 was only affected by feeding area and ranged from 0.91 and 1.99 in farmland and forest, respectively. The feeding area affects the intramuscular fat contents in terms of nutritional characteristics of the meat: the n-6/n-3 ratio that was lower in meat from animals hunted in the forest area (p ≤ .001), as well as the ARA/(EPA + DHA) ratio (p ≤ .01).

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated according to the method applied in the canning industry. The inactivation of Clostridium botulinum during thermal treatment was determined through a challenge test study, demonstrating the complete depletion of targeted bacteria. Tench pâtés showed high nutritional properties, especially the formulation with olive oil, which was characterised by lower contents of cholesterol and saturated fatty acids and a high level of monounsaturated fatty acids. The two experimental formulations possessed a specific sensory profile, due to the ingredients incorporated into the products. Consumers’ evaluation established differences in the acceptance of the two products: the formulation with added olive oil was more appreciated by consumers, who displayed a higher purchase intent for this product. The study suggests that minced smoked tench is not only a promising ingredient for pâté production but that it also represents a value-added product able to contribute to freshwater food consumption.

The aim of the study was to evaluate the effect of transport length on in vivo oxidative status and breast meat characteristics in two chicken genotypes reared under free range conditions. A total of 200 male chicks, 100 from fast-growing (Ross 308) and 100 from medium-growing (Naked Neck) strain were used. Fifty-six of these, 28 for genotype, before slaughtering, were randomly allocated to 2 pre-slaughter conditions: absence (0 h) or 4 h of transport. The transport length significantly affected the in vivo oxidative status of broiler greatly reducing the α and δ-tocopherol, retinol and lutein + zeaxanthin content of plasma, and increased the oxidative stress (thiobarbituric acid reactive substances, TBARS) in both strains. Concerning meat quality, the pH (0, 2 and 24 h post-mortem) of breast muscles of chickens transported for 4 h, showed higher values, and respect to strains, Naked Neck had lower values. The pH values were negatively correlated with the lightness (2–24 h) and the shear force of meat. The transport length significantly affected the fatty acid profile of breast muscle, with a decrease in polyunsaturated fatty acids and an increase in TBARS value. Even the antioxidants content of breast was reduced by chicken transport (α-tocotrienol, α-, δ-tocopherol and lutein + zeaxanthin), especially in Naked Neck birds. In conclusion, the results indicate that transport for 4 h prior to slaughter, negatively affect the meat quality of poultry. Slow-growing chickens seem more sensible to stress transport due to the higher kinetic behaviour of these strains.

In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of “Burrata di Andria” Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories.

Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting microbial growth during the shelf-life of fresh bovine meat. The experiment was carried out on 50 slices of eye of round (semitendinosus muscle) of an adult bovine, packaged in two different packs, one containing the conventional pad (C: Control group) and the other containing the active pad (PAD group). The analyses, performed at 0, 3 and 6 days of refrigeration storage (4 °C), concerned the pH, color, total volatile basic nitrogen (TVBN) and microbiological parameters. The packaging with the active pad had no noticeable effect on the pH, but with regard to the color coordinates, the meat at day 6 was lighter than the control group (p < 0.01). The innovative pad was able to delay the growth of all the microorganisms investigated, but only at day 3 (p < 0.05 to p < 0.001) compared to the control group. Furthermore, the TVBN values were lower than the control ones at both the third (p = 0.036) and sixth (p < 0.01) day of analysis. All samples were negative for coagulase positive staphylococci, L. monocytogenes, and Salmonella spp. In conclusion, following a preliminary examination, the packaging with the active pad was potentially effective in delaying microbial growth and it positively affected the color and TVBN of beef meat.

The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.

The aim of the study was to define the chemical characteristics, antioxidant capacity, oxidative status, sensory properties, and the presence of polyphenols in ovine cheese obtained after dietary administration of spray-dried olive mill wastewater (SDP). SDP is a waste from olive oil production rich in bioactive molecules obtained by further processing the olive mill wastewater through a spray-drying system. Thirty-six sheep were randomly assigned to two experimental groups that received a standard diet based on hay and concentrate. The concentrate fed to the SDP group was supplemented with SDP at a rate 25 g/kg (as fed). The trial lasted 9 weeks. Milk from the two treatment groups was separately collected and used for manufacturing cheese. Cheese quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and oxidative stability of cheese were positively affected. Polyphenol analyses in cheese were performed through liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The concentration of hydroxytyrosol and tyrosol, and their sulphate metabolites, were higher in cheese from supplemented sheep. These findings suggest that polyphenol metabolites can play a major role in the beneficial effects observed in food produced from sheep fed SDP.

Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of the rabbit loins, packed in an oxygen-permeable package, was evaluated at 6 h post mortem (day 0), after 4 and 10 days of refrigerated storage. No relevant results were obtained for pH and total volatile basic Nitrogen (TVBN) values but with regards to the color, some significant differences were observed between the groups. The goji berries (GBs) dietary supplementation had positive effects by reducing thiobarbituric acid reactive substances (TBARS) values in all the observations (p < 0.001). Moreover, microbiological results showed that the supplementation had a significant impact on Lactobacillus spp. (p < 0.001) prevalence, indeed the goji group had higher means on day 0 (p < 0.05) and on day 4 (p < 0.001) than the control group. Lastly, with regards to the consumer’s test, the tasters assigned a higher score to GBs rabbit meatballs and the purchase interest increased when the rabbit diet was known. Overall, these results indicate that the goji berries inclusion in the rabbit diet could represent a valuable strategy to improve quality and sensory traits of meat.

The population of wild animals is increasing, and control strategies based on selective hunting are among the major options adopted. The game meat obtained is therefore available for controlled and certified valuable chains. The understanding of carcass contamination and the factors affecting it is therefore crucial to ensure meat safety and prolonged shelf-life. The carcass hygiene of 64 hunted wild male roe deer (Capreolus capreolus L.) was evaluated in relation to factors potentially affecting it. Aerobic colony and Enterobacteriaceae counts, as well as Salmonella spp. and Listeria monocytogenes detection, were performed. The interaction of the microbial determination with age and weight of the animals, the climate conditions, the shooting procedure, the time between the killing and the evisceration as well as the time of storage of the carcasses in refrigerated conditions before skinning, were evaluated. Neither Salmonella spp. nor Listeria monocytogenes were detected on the carcasses and the average loads detected were 3.39 ± 1.06 UFC/cm2 and 2.27± 1.11 UFC/cm2 for the aerobic colony count and Enterobacteriaceae count, respectively. The loads detected are similar to those reported by UE legislation for slaughtered species. The time of storage before skinning, the environmental temperature during hunting and the time between shooting and evisceration, associated with animal weight, affect the carcass hygiene and must be taken into careful consideration by hunters as food business operators.

As a result of public health concerns regarding antimicrobial resistance in animal-based food products, conventional poultry companies have turned to ‘raised without antibiotics’ (ABF) and organic farming systems. In this work, we evaluated the influence of rearing systems on antimicrobial susceptibility in E. coli and extended-spectrum β-lactamase (ESLB) E. coli diffusion in conventional (C), organic (O) and antibiotic free (ABF) chicken samples collected from cloacal swabs and skin samples in slaughterhouse. The E. coli isolates from conventional (135), antibiotic-free (131) and organic (140) samples were submitted to the Kirby–Bauer method and ESBL E. coli were analyzed by the microdilution test. Conventional samples showed the highest number of strains resistant to ampicillin (89.6%; p < 0.01), cefotaxime (43.7%; p < 0.01), nalidixic acid (57.8%; p < 0.01), ciprofloxacin (44.4%; p < 0.001), and trimethoprim/sulfamethoxazole (62.2%; p < 0.01), with patterns of multi-resistance to three (35.1%) and to four antimicrobials (31.3%), whereas most of the E. coli isolated from antibiotic-free and organic chicken samples revealed a co-resistance pattern (29.2% and 39%, respectively). The highest number of ESBL E. coli was observed in conventional, in both cloacal and skin samples and the lowest in organic (p < 0.001). Our results are consistent with the effect of conventional farming practices on E. coli antimicrobial resistance and ESBL E. coli number, due to the use of antimicrobials and close contact with litter for most of the production cycle.

Recently, particular attention has been addressed to the control of Listeria monocytogenes in ready-to-eat meat products, such as fermented salami, as a consequence of several listeriosis outbreaks associated with the consumption of these types of products. A short-ripened spreadable salami, typically produced in the Umbria region (Central Italy), was challenged with L. monocytogenes aiming to evaluate the pathogen’s growth dynamics and to define its growth potential during processing and storage time. The pathogen counts were stable in the inoculum level (2 Log CFU/g) during the production process and up to 30 days of storage time, decreasing thereafter. The growth potentials registered for process phase and storage time were 0.40 and −1.28, showing that the application of the hurdles technology principle successfully creates an unfavorable environment for L. monocytogenes growth.

The presence of viable Toxoplasma gondii was investigated in artisanal cheeses made from milk of naturally infected ewes. Ewe milk was analyzed beforehand for the presence and vitality of T. gondii by loop-mediated isothermal amplification (LAMP) and reverse-transcriptase PCR (RT-PCR), respectively. Cheeses were prepared from raw milk following a traditional cheesemaking process. The cheese obtained from T. gondii-positive milk was analyzed by LAMP to detect Toxoplasma DNA-positive samples. RT-PCR was then carried out to assess the viability of the parasites in T. gondii-positive milk samples and fresh cheese, after 5 and 15 days of ripening. Physical-chemical parameters of cheeses were also investigated. All cheese samples derived from T. gondii-positive milk were positive according to LAMP, at both 5 and 15 days of ripening, while none of the samples were positive according to RT-PCR. Thus, while the presence of the parasite was demonstrated by the detection of specific DNA, the absence of detectable T. gondii RNA supports the hypothesis that changes in the chemical and physical characteristics occurring during the cheesemaking process and ripening period, could be sufficient to inactivate viable T. gondii in milk, minimizing the risk of human infection through consumption of raw sheep milk cheese.

Nitrate and nitrite content was determined on a total of 900 samples of vegetables and cured meat and the nitrite and nitrate exposure assessment was evaluated for central Italy population based on the food consumption data reported by the national dietary surveys. The highest average content of nitrate was detected in rocket salad (4415 mg/kg) and radish (3817 mg/kg) and for cured meat in “Bresaola” (188 mg/kg) and in Bacon (178 mg/kg). The nitrite content was negligible both in vegetables than in cured meat. The average consumption among population resulted 3.45 g/kg bw/die and 0.62 g/kg bw/die for vegetables and cured meat respectively. The obtained data confirm that nitrate ADI was higher than the limits of 3.7 mg/kg bw/die for infants and was the highest exposure level for people of all ages. Cured meat consumption did not contribute to nitrate ADI exceedance neither as a mean nor as 99th percentile of exposure.

Considering that many plant-derived substances show antioxidant and antimicrobial properties, natural antioxidant administered through feed in livestock animals could increase the shelf life of meat and meat products. The aim of this work was to study the effect of olive oil by-products on chicken meat lipid and protein oxidation and oxidative stability during storage. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets: i) a basal control diet (CTR), ii) CTR diet supplemented with a low dosage (4.8%) of olive mill wastewater extract (L-OW) and iii) CTR diet supplemented with a high dosage (9.9%) of olive mill wastewater extract (H-OW). Breast meat of animals belonging to each experimental group was sliced, overwrapped with oxygen-permeable packaging and analysed at three different storage times (zero, three and seven days). At the three sampling times considered, for all samples, colour coordinates (a*), saturation index, Hue angle, peroxide value, thiobarbituric reactive substance, carbonyl assay and the oxygen radical absorbance capacity determinations were performed. No differences in colour were detected among the groups in all the sampling times considered. In conclusion, the supplementation of chicken diet with olive mill wastewater extract (OW) affected oxidation of meat, retarding lipid and protein oxidation and improving antioxidant activity during storage.

There is an increased consumer interest in minimally processed vegetables that has led to the development of products, such as pre-cut sliced mushrooms. Few data are available on the hygienic condition and the presence of foodborne pathogens in such products. Therefore, the current study aimed to evaluate the safety and hygienic characteristics of both ready-to-eat and ready-to-cook, pre-cut sliced mushrooms obtained from a local Italian market. For the evaluation of the hygienic condition, the aerobic mesophilic bacteria, aerobic psychrotrophic bacteria and Escherichia coli enumerations were performed. Salmonella spp., Listeria monocytogenes and Campylobacter spp. were considered in the assessment of the foodborne pathogens. High microbial loads were detected, including counts higher than 5 log CFU/g for E. coli and 6 log CFU/g for the other bacteria counts considered, but no pathogens were found. Ready-to-eat and ready-to-cook products differed only for aerobic mesophilic counts (7.87 and 8.26 log CFU/g, respectively, P=0.003). Strategies to enhance the hygienic level of the mushrooms, particularly the ready-to-eat products, are needed.

This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pigs each: CTRL group fed a commercial pelleted feed, and OR group fed the CTRL diet integrated with 0.2% of oregano extract. Ten salamis per group were collected at 0, 7, 20 and 45 days of ripening and analysed for total viable count, enumeration of Enterobacteriaceae, Enterococcus spp, coagulase negative and positive staphylococci, Lactobacillus spp., Lactococcus spp., presence of Salmonella spp. and Listeria monocytogens, pH, water activity (aw) and colour (CIE L*a*b* colour system). At the end of the ripening (day 45) chemical composition (AOAC, 1990), total antioxidant capacity (ORACFL), thiobarbituric reactive substances (TBARS), total phenolic content (TPC) (Folin-Ciocalteu method) and consumer tests were performed. The integration of oregano extract in pig diets did not interfere with the microbial evolution, chemical composition, pH and aw. After 20 days of ripening the OR salami were redder then CTRL samples, which were also yellower at the end of ripening. Furthermore, the diet has significantly improved the oxidative status, the polyphenolic content and antioxidant power in OR salami. The consumers gave a higher score to OR salami in informed condition.

Acrylamide dietary intakes from selected street foods in youth population are estimated. The intake evaluation was carried out by combining levels of acrylamide in food, analytically determined by high performance liquid chromatography, with individual consumption data recorded using a questionnaire applied to a group of 200 students aged 19 to 30. The mean value of acrylamide exposure was recorded to be 0.452 μg/kg bw/day, while the average intakes at 50th and 95th percentile were 0.350 μg/kg bw/day and 1.539 μg/kg bw/day, respectively. The street food categories that contributed the most to acrylamide intake are pizza and French fries. The margins of exposure, based on benchmark dose limits defined for neoplastic effects and peripheral neuropathy, are within the range of values that indicate a concern for public health as defined by European Authority for Food Safety (EFSA), confirming the needed effort to reduce acrylamide dietary exposure.

Occurring central Italy, 262 unmedicated feed samples and 353 samples of animal tissues and eggs are tested for coccidiostats between 2012 and 2017. A validated multi-residue HPLC-MS/MS method is applied for the simultaneous determination of the 11 coccidiostats licensed in the EU. The dietary exposure to coccidiostats through poultry meat and eggs is calculated for high consumers, and the contribution to acceptable daily intake of coccidiostats is evaluated. The occurrence of positive feed samples ranges from 17.2% in 2012 to 28.3% in 2017, with an average percentage of positive samples of 25%, while 3.8% of feed samples are non-compliant with a concentration ranging from 0.015 mg/kg for diclazuril to 56 mg/kg for narasin. Positive samples of animal tissues, on average, are 34.7%, fully compliant, while 16% of eggs are positive and violative residues are found in 2%. These noncompliant samples show a concentration varying from 2.4 µg/kg to 1002 µg/kg. The contribution of poultry meat and egg consumption to the acceptable daily intake of each coccidiostat is below 1%, highlighting a low direct risk to public health.