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The safety of raw milk sold in Northern Italy was investigated in relation to hygiene quality parameters and presence of Salmonella spp., Listeria monocytogenes, thermotolerant Campylobacter, and Verocytotoxin producing Escherichia coli O157:H7. The performance of different analytical methods used—official culture method (ISO), modified Bacteriological Analytical Manual cultural method (mBAM), and polymerase chain reaction (PCR)— was evaluated. The presence of Mycobacterium avium subsp. paratuberculosis (Map) was investigated only by PCR. All samples met regulations for alkaline phosphatase and inhibitory substance, while 18% and 44.8% of samples collected from vending machines had, respectively, somatic cell count (SCC) > 300,000/mL and total bacterial count (TBC) > 50,000CFU/mL. The correlation between hygienic quality parameters in samples collected from bulk tank and vending machines showed a significant increase of TBC in vending machines meaning that raw milk was mishandled during distribution and sale. All pathogens investigated were detected in raw milk sold at vending machines; a total of five samples (5%) had at least one pathogen, of which two were detected by PCR and three by mBAM. None of the samples was positive by cultural ISO methods. Even if the comparison of analytical methods showed that none performs significantly better than the others, testing a higher volume of milk (25 versus 210 mL) affects significantly the detection rate of pathogens. Three samples (3%) were positive for Map, suggesting that raw milk is a significant source of Map exposure for consumers. The observed TBC increase and the detection of several pathogenic bacteria pose questions on the safety of raw milk; the use of ISO seems inefficient in detecting a low contamination level of pathogens in milk and consequently not appropriate as official method for testing. In order to ensure consumer’s safety, a new approach for the raw milk chain is required.

Mycobacterium avium subsp. paratuberculosis (MAP) is the etiologic agent of paratuberculosis. The disease affects cows and other ruminants and causes high economic losses, mainly for dairy production. MAP may also have a role in the development of Crohn’s disease in humans. Infected animals shed viable MAP with milk and faeces and humans may assume MAP via the consumption of contaminated milk and dairy products. Current methods of milk pasteurization are not sufficient to kill all MAP cells present in milk and MAP has been found in raw or pasteurized milk and isolated from cheese. The aim of this paper is to review the current knowledge about MAP in dairy production. We analyzed studies on milk contamination, effect of pasteurization and methods for identification of MAP that can be applied to dairy products.

The aim of the study was to evaluate the influence of cleanliness of cattle slaughtered on hide and carcass contamination as indicated by aerobic colony count (ACC) and Enterobacteriaceae count (EC). Cattle in two slaughterhouses were visually inspected and assigned to a category from 1 (very clean) to 5 (very dirty) based on cleanliness. Fifteen animals for each category were randomly selected in each slaugterhouse and the hides and carcasses sampled and analyzed for ACC, EC. Results showed that the increasing dirt of the cattle was associated with higher ACC and EC on the hides and with higher ACC on carcasses in both slaughterhouse. In one slaughterhouse a correlation between hide cleanliness and EC was shown. The different characteristics of the slaughterhouses may influence the transfer of bacteria from hide to carcass. The study supports the conclusion that the pre-slaughter visual evaluation of animal cleanliness and application of corrective actions can be an effective aid to reduce carcass contamination in both slaughterhouses.

Evaluation of cleanliness in animals before slaughtering and decontamination procedures to reduce microbiological risks associated During the life of the animals, the hide becomes contaminated with large numbers of micro-organisms, derived from a wide range of source, such as faeces, soil, water and vegetation, including significant pathogens such as Escherichia coli O157:H7, Campylobacter spp and Salmonella spp. The hides and viscera of cattle at the slaughtering are potential source of contamination of carcass with pathogenic bacteria. First Codex Alimentarius, in international field, then EC Regulation 853/2004 ensure that animals that have such hide, skin or fleece conditions that there is an unacceptable risk of contamination of meat are not slaughtered for human consumption unless they era cleaned beforehand. In order to comply with such provisions, the operators must ensure that proper own check procedures have been fixed; the evaluation of such procedures is a priority for the official vet who must define standards of cleanliness. Under normal processing condition, contamination from the viscera is prevented by rodding, bunging and the intact remove of the viscera components. However, it is much more difficult to restrict contamination form others source, the hide. A number of interventions that reduce hide.

In the European Community only a few EU member states have authorized the sale of raw milk for human consumption, including Italy where the phenomenon is strongly growing. Raw milk is richer in enzymes and vitamins than pasteurized milk, but some potential hazards are associated with the benefits because the product keeps the entire microbial flora that results from the health status of the animal intact. Most foodborne diseases caused by the consumption of dairy products are due to S. aureus, Salmonella spp., enterotoxigenic E. coli, Listeria monocytogenes and Campylobacter spp. Correct information for the costumer is very important because raw milk, if properly managed, monitored and evaluated, can be an opportunity for increasing the farmer’s income and an opportunity to consume genuine products without unjustified constraints

Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water treatement were investigated to evaluate the activity of each of these method. In detail, this study is aiming at evaluating the effectiveness of EOW in reducing microbial count, including total bacterial count, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli on meat and poultry. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes a good alternative to many other more widely used disinfectants.