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Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicate the degree of the ecosystem's well-being through the study of heavy metals. Histamine represents one of the major hygienic and health concerns in fish products belonging to the Engraulidae family and those derived from them through enzymatic maturation. The current study aimed to: i) investigate the levels of heavy metals in anchovies; and ii) assess histamine content in two distinct production processes: the first following the Protected Designation of Origin (PDO) protocol, which involves anchovy’s evisceration; and the second employing an experimental protocol using whole anchovies. The determined parameters were: i) heavy metals cadmium (Cd) and lead (Pb) using an atomic absorption spectrophotometer and mercury (Hg) using a direct mercury analyzer on the raw material (T0), coarse salt, and processed anchovies at T1; ii) polycyclic aromatic hydrocarbons (PAHs) using a high-performance liquid chromatography (HPLC) coupled to fluorescence detection at T1; and iii) histamine using an ultra HPLC-diode-array detection analysis at all stages throughout the process (T0 to T8). The results of the heavy metals analyzed show values below the permitted limits for Cd (0.013±0.006 mg/kg), Pb (not detected), and Hg (0.072±0.003 and 0.043±0.026 mg/kg). The PAHs were not detected. All histamine concentrations determined were below the maximum limit set by the European legislation for fish sauces. The highest values were found in the anchovies gutted at T2 (0.86±0.08), in the respective colatura (51.00±1.70) of the PDO procedure, and in the experimental procedure at T8 (7.00±0.60). No significant differences were found between the colatura obtained by both production processes. The study highlighted the importance of raw material selection and monitoring of the process for producing a product like Colatura di Alici di Cetara.

Background: Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. Objectives: However, given the concerns of health-conscious consumers and the potential toxicity of synthetic substances, this study aimed to explore the use of fennel waste extracts as natural preservatives. Methods: This study characterized the bioactive compounds (phenolic content), the antioxidant activity (ABTS+ and DPPH assay), and the antimicrobial properties (against Salmonella enterica serotype Enteritidis, Escherichia coli, Staphylococcus aureus, Bacillus cereusi, and Pseudomonas aeruginosa) of different fennel waste extracts (LF, liquid fraction; SF, solid fraction and PF, pellet fraction). Additionally, the potential use of the best fennel extract was evaluated for its impact on beef burger shelf life (up to 18 days at 4 ± 1 °C) in terms of microbiological profile, pH, and activity water (aw). Results: The PF extract, which was rich in flavones, hydroxybenzoic, and hydroxycinnamic acids, demonstrated the highest antioxidant and antimicrobial activities. Microbiological analyses on beef burgers with PF identified this extract as a potential antimicrobial substance. The aw and pH values did not appear to be affected. Conclusions: In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life.

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygienic and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygienic evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.

The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the in vitro interactions between cheese, wine, and saliva to objectively measure the pairing. Two experimental red wines obtained from the same grape cultivar and four different cheeses were studied for their composition. Binding reactions between wine and cheese were carried out in three simulated tasting trials and, after precipitation, the wine phenolic content, Saliva Precipitation Index (SPI), and total proteins were evaluated. The optimal pairing (OP) was calculated considering the decrease in salivary and cheese proteins by wine, defined as the cleansing effect; the decrease in astringency due to the cheese, measured by the SPI, and the coating fat which would remain in mouth after eating a piece of cheese. Based on obtained results, the semi-hard cheese was identified as the best pairing option for the two experimental red wines. The differences in the phenolic content between the two wines were instead not enough to show a significant influence on the OP. The in vitro cheese wine pairing can contribute to understanding of wine tasting but it is only a part of the puzzle. However, this first contribution paves the way for additional studies on the molecular and chemical interactions involved in aroma and textural perception in simulated trials.

Coronaviruses (CoVs), a subfamily of Orthocoronavirinae, are viruses that sometimes present a zoonotic character. Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) is responsible for the recent outbreak of COVID-19, which, since its outbreak in 2019, has caused about 774,593,066 confirmed cases and 7,028,881 deaths. Aereosols are the main route of transmission among people; however, viral droplets can contaminate surfaces and fomites as well as particulate matter (PM) in suspensions of natural and human origin. Honey bees are well known bioindicators of the presence of pollutants and PMs in the environment as they can collect a great variety of substances during their foraging activities. The aim of this study was to evaluate the possible role of honey bees as bioindicators of the prevalence SARS-CoV-2. In this regard, 91 samples of honey bees and 6 of honey were collected from different apiaries of Campania region (Southern Italy) in four time periods from September 2020 to June 2022 and were analyzed with Droplet Digital RT-PCR for SARS-CoV-2 target genes Orf1b and N. The screening revealed the presence of SARS-CoV-2 in 12/91 in honey bee samples and in 2/6 honey samples. These results suggest that honey bees could also be used as indicators of outbreaks of airborne pathogens such as SARS-CoV-2.

The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed to evaluate the effects of a new cooling system equipped with a water-ammonia absorption chiller (MA) on the characteristics of buffalo mozzarella through a comparative study with products cooled by using a traditional ice water chiller (MT). The buffalo mozzarella cheese manufacture was monitored, and the samples were analyzed for chemical, nutritional, microbiological, and sensory characteristics. The MT samples showed an overall weight loss of 7.4% compared to an average of 2.8% for the MA samples. The MT samples were characterized by greater sapidity than the MA ones, which instead showed a higher moisture content that increased juiciness. The microbiological analysis showed a lower concentration of mesophilic bacterial load in the MA samples than the MT [difference of 1 Log (CFU/g)], probably due to the low and constant temperatures that reduced the permanence time of the mozzarella in the vats (firming and brining). This study represents a preliminary positive evaluation of the use of this sustainable cooling system for mozzarella cheese, which is useful for dairy plants with an annual cheese production volume sufficient to justify the operating cost of the plant and the annual energy cost.

Foodborne diseases are one of the main issues for human health, and antibacterial packaging plays a major role in food security assurance. Silver ultra nanoparticles (Argirium SUNc) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. The aim of the present study was to evaluate the antibacterial activity of Argirium SUNc on the bacteria most commonly found in food: Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. In this regard, an in vitro study was carried out by assessing the Argirium SUNc effectiveness on different concentrations of each tested microbial strain and at different time intervals. The data showed that the antimicrobial activity of Argirium SUNc was directly related to the microbial concentration and varied depending on the microbial species. Moreover, a greater effectiveness against Gram-negative bacteria than Gram-positive bacteria was observed. These preliminary results provided important information on the silver nanoparticles spectrum of action, and this is an aspect that appears particularly promising for obtaining a viable alternative to traditional antimicrobials to be used against the pathogens and spoilage agents most commonly found in the food chain, harmful both to health and quality aspects.

Abstract Background The presence of Anisakis larvae in fish represents a major public health concern. Effective risk management procedures should be applied to prevent heavily infected products from reaching the market. The aim of the study is to provide preliminary data on parasite exposure and risk classification in frozen fish products by applying a risk categorization scheme (site, abundance, density and epidemiology – SADE) and Fish Parasite Rating (FPR) method. Fish and cephalopods samples (N = 771) from 5 different FAO Atlantic areas were examined and categorized after an accurate visual inspection and a chloro-peptic digestion. Results In 25 out of 33 fish species parasite larvae were found. 10897 anisakids larvae were collected and identified to genus level. Molva dypterygia, Conger conger, Zeus faber and Aphanopus carbo were shown to be the most highly infected species. SADE and FPR scores were 1 and poor, respectively, for the referred species, because of the disseminated Anisakis infection and commercial rejection. Conclusion SADE/FPR method showed high specificity and accuracy. The information provided in this work could be used in early warning systems for the detection of parasites in fishery products and might help fishing industries in establishing management strategies for infected stocks in terms of cost saving decisions.

The buffalo dairy sector is extending its boundaries to include new buffalo cheese productions beyond mozzarella, overcoming some barriers that make cheeses expensive and unsustainable. This study aimed to evaluate the effects of both the inclusion of green feed in the diet of Italian Mediterranean buffaloes and an innovative ripening system on buffalo cheese quality, providing solutions capable of guaranteeing the production of nutritionally competitive and sustainable products. For this purpose, chemical, rheological, and microbiological analyses were carried out on cheeses. Buffaloes were fed with or without the inclusion of green forage. Their milk was used to produce dry ricotta and semi-hard cheeses, ripened according to both respective traditional (MT) and innovative methods (MI); these are based on automatic adjustments of climatic recipe guided by the continuous control of pH. Green feed enhances the nutritional profile of the final products (high content of MUFAs and PUFAs). As far as the ripening method is concerned, to our knowledge, this is the first study that tests aging chambers, commonly used for meat, for the maturing of buffalo cheeses. Results pointed out the MI validity also in this field of application, as it shortens the ripening period without negatively compromising any of desirable physicochemical properties and the safety and hygiene of the final products. Conclusively, this research highlights the benefits of diets rich in green forage on productions and provides support for the ripening optimization of buffalo semi-hard cheeses.

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semitendinosus). For 60 days (i.e., 2 days, 15 days, 30 days and 60 days of sampling), a physicochemical, rheological, and microbiological analysis were performed at WA (vacuum packed; temperature of 4 ± 1 °C) and at DA (air velocity of 0.5 m/s; temperature of 1 ± 1 °C; relative humidity of 78 ± 10%) conditions. The results showed that the aging method influenced the aging loss (higher in the DA), cooking loss (higher in the WA), malondialdehyde concentration (higher in the DA) and fatty acid profile (few changes). No differences in the drip loss and color were observed, which decreased after 30 days of aging. The WBSF and TPA test values changed with increasing an aging time showing that the aging improved the tenderness of meat regardless of the aging method. Moreover, the aging method does not influence the microbiological profile. In conclusion, both WA and DA enhanced the quality of the different beef cuts, suggesting that an optimal method-time and aging combination could be pursued to reach the consumers’ preferences.

Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.

The levels of PCDDs, PCDFs and DL-PCBs were analyzed both in milk and adipose tissues sampled “in vivo” from lactating, drying off and heifer buffaloes from a Campania farm which had been impounded by the competent authority owing to the high dioxin levels found in bulk milk. The chemical determination was carried out by HRGC-HRMS using US EPA Method 1613b. The range of WHO-TEQ values for the PCDDs/PCDFs in adipose tissues was 1.79 to 68.64 pg g−1 fat and in milk was 8.33 to 13.95 pg g−1 fat. The contamination profile for dioxins and furans was given by 1,2,3,7,8-PeCDD; 2,3,4,7,8-PeCDF; 1,2,3,6,7,8-HxCDD and 2,3,7,8-TCDD. The levels of DL-PCBs in adipose tissue varied from 1.38 to 20.13 pg g−1 fat while ranged from 8.33 to 13.95 pg g−1 fat in milk. The pattern of DL-PCBs in both matrices was dominated by congeners PCB 126 and PCB 169.

This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to evaluate the efficiency of two commercially available types of electrical equipment (A and B) on broilers with different live body weights and the influence of the tested parameters on meat quality. Experimental trials in a European Union-approved slaughterhouse were carried out using two different stunners. 6600 broilers, divided into three weight groups, were stunned applying different protocols based on the same current frequencies and intensity but different voltages. The state of unconsciousness (presence of corneal reflex and wings flapping) and post-mortem defects (pectoral hemorrhages and dark meat) were evaluated by blinded trained operators. The presence of corneal reflex and petechiae were the most reported consciousness signs and post-mortem injuries, respectively. Different weights played an important role within stunner A, registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems applying the best combination of electrical parameters considering the weight of the animal and ensuring its well-being.

Recently, several concerns have been expressed on red meat quality and consumption. The aims of this study were to evaluate the influence of different breeding techniques and a prolonged post dry aging (PDA) maturation process on biomolecules level in raw buffalo meat. In the first experiment, two groups of animals were maintained with different space availability (15 vs. 10 m2/animal) for 90 days and biomolecules content was evaluated. In experiment 2, two diets (with or without ryegrass green forage) were used to assess the concentration of these biomolecules. Finally, in experiment 3, the meat of the animals that showed the highest content of biomolecules was chosen to assess the influence of the PDA maturation process. Buffaloes reared at 15 m2 showed a significantly (p < 0.05) higher content of the considered biomolecules compared with their counterparts. Similarly, buffaloes fed green forage showed higher content of biomolecules (p < 0.05) compared with the control group. The meat of the animals bred at 15 m2 and fed green forage showed a significant (p < 0.01) increase of biomolecules content during the PDA maturation process up to 60 days without influence microbiological profile in terms of total aerobic bacterial counts, yeasts, and molds. In conclusion, breeding techniques and PDA maturation system could enhance biomolecules levels in terms of quality, without affect health standards.

Here we report details on the design and conformational analysis of two novel peptides showing antimicrobial properties, as reported in the research article, “New antimicrobial peptides against foodborne pathogens: from in silico design to experimental evidence” G. Palmieri, M. Balestrieri, Y.T.R. Proroga, L. Falcigno, A. Facchiano, A. Riccio, F. Capuano, R. Marrone, G. Campanile, A. Anastasio (2016) [1]. NMR data, such as chemical shifts in two different solvents as well as aCH protons deviations from random coil values and NOE patterns, are shown together with the statistics of structural calculations. Strategy and particulars of molecular design are presented. Keywords: NMR analysis, Antimicrobial peptide, Molecular design

Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae—A. pegreffii (30%) and A. simplex (70%)—were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into two feeding groups and slaughtered at 540 ± 4.7 and 533 ± 7.0 kg of live body weight, respectively, for the CTL and FRS group. After five days post-mortem ageing (T0), Semitendinosus muscle (ST) and Longissimus muscle (LD) underwent a prolonged maturation process in a controlled meat chamber for 30 days (ST) and until 60 days (LD). After 30 days (T1), significant changes (p < 0.01) in meat colour (ΔE) in both muscles of the FRS group was recorded, while no significant change was observed in CTL group. The FRS diet had a positive effect on textural properties of ST muscle compared to CTL diet, as well as hardness, chewiness and gumminess. All qualitative characteristics improved in the first period of PDA but, whereas LD showed to keep improving, extending the post-ageing period by further 30 days, the ST becomes un-processable at 60 days. In conclusion, a combined used of fresh feeding and PDA period could enhance both tenderness and colour in animal fed FSR.

The European Food Safety Authority stated that many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and asked to evaluate alternative treatments for killing viable parasites in fishery. Baccalà is a well-liked traditional product. The aim of study was to evaluate the effectiveness of the salting process on the inactivation of nematodes of the genus Anisakis in naturally infected Baccalà fillets. N. 19 fillets, subjected to a dual salting process (brine and dry salting) were analyzed. Visual inspection and chloropeptic digestion were performed. Larvae viability was evaluated, and parameters such as NaCl (%), moisture (%), WPS and aw were determined. In n. 17 samples parasites were found 123 parasites with a mean intensity of 7.23±4.78 and an mean abundance of 6.47±5.05. Visual examination has revealed 109 parasites. 61.8% of larvae were found in the ventral portions. The results show that salting process with a salt concentration of 18.6%, aw values of 0.7514 and 24.15% WPS in all parts of baccalà fillets, devitalise Anisakidae larvae in a 15-day period.

Listeria monocytogenes (L.m.) is an agent of serious foodborne illness. It is a major concern for the food industry, since microorganism, growing in biofilms is protected against cleaning and disinfection and is difficult to eradicate. Aim of this study was to develop a protocol to assess the ability of two flexible packaging materials, named HGP40 and GND35, submitted to corona discharge treatment, to limit the production of L.m. biofilm at 12±1°C. Two strains were selected for this study: L.m ATCC 7644 and L. m. EURL 12MOB098LM isolated from dairy products. Results suggest that both L.m. strains were able to form biofilm on packaging materials tested. The differences on HGP40 and GND35s treated and not treated surfaces were not statistically significant.

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control) and in MAP and stored at refrigeration atemperature. Sensory, physicalchemical analysis as pH, aw, total volatile nitrogen (TVN), trimetilammine (TMA), thiobarbituric acid (TBA), free fatty acids (FFA) and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

Octopus vulgaris constitute an important part of most suitable marine resources for human consumption, however, they can represent a source in chemical contaminants intake such as heavy metals. In this scenario, the aim of the study was the evaluation of the concentration of lead (Pb), cadmium (Cd) and mercury (Hg) in the muscle and digestive gland of octopus caught from two different locations along Campania coast (Castellammare di Stabia and Napoli) and the estimation of their weekly human intake derived from the ingestion of octopus. Analysing 38 samples showed a higher concentration of Pb in the muscle of octopus in Castellammare di Stabia than in Napoli. No statistical differences were reported for Cd, Pb and Hg concentrations in the digestive gland of octopus between two sampling sites. Differences were observed between the two tissue types, with a higher level of Cd and Pb observed in the digestive gland compared with the muscle. Noteworthy, the consumption of muscle from Castellammare di Stabia could increase Pb intake in heavy consumers of local octopus. In conclusion, the present work determines that it is important to improve strategies to minimize environmental pollution sources in these areas.

The distribution of pyrethroid insecticide deltamethrin (DLM) in goat milk and cheese (caciotta) following pour-on administration at the sheep dosage (DLMS-10 mL/60 kg body weight) and double dosage (DLMD-20 mL/60 kg body weight) was studied. DLM concentrations were measured in milk collected from study animals (No.14) before treatment and at 2, 4, 8, 12, 16, 24, 30, 36, 48, 56, until 168 h (7 days) post treatment and in caciotta cheese at 12 and 24 h post treatment. At both dosages, the maximum level of DLM residues in goat milk and cheese was below the maximum residue limit (MRL) of 20 μg kg−1 established for bovine milk (EU No 37/2010) at all time points. However, in terms of public health, higher DLM residues in cheese show that further specific studies should be performed on double dosage efficacy and pharmacokinetic and pharmacodynamics properties of ectoparasites in lactating goats.

A new additive formulation containing hydrogen peroxide, citric acid and trisodium acid is illegally used in fishery products due its whitening and antioxidant features. Aim of this study was to evaluate the possible presence of COPs and their role as markers of illegal treatment in anchovies (Engraulis encrasicolus) stored at different temperatures. Sensory analysis was also performed by the specific QIM test. The quantitative determinations (%) of cholesterol oxides (COPs) showed changing amounts during storage. Not always The COPs measured in the treated samples were significantly higher than control samples. Considering the volatility of hydrogen peroxide and the poor repeatability of COPs analyses, as shown in the present study, it is crucial to intensify the control by the Authorities.

In this study, four protein extraction protocols from Mytilus galloprovincialis were evaluated with the aim to identify the most practical, efficient and reproducible method. Four extraction protocols frequently used for mussels and organic matrices were selected and compared. The methods were based on the use of: i) TRIzol reagent; ii) Lysis buffer; iii) phenylmethanesulfonyl fluoride; iv) trichloroacetic acid-acetone. Protein concentration was measured by the Bradford method. Three specimens of mussels were studied and the analysis was conducted in triplicate for each of the four protocols. Results indicated that the four methods could extract significantly different protein profiles. The highest number of protein spots resolved in 2DE gels and the best reproducibility was obtained using trichloroacetic acid-acetone protocol. Results afforded the selection of a suitable extraction protocol to be used for ecotoxicoproteomics studies from mussels and for other proteomic studies conducted by particularly complex tissues such as Mytilus galloprovincialis.

The use of carbon monoxide (CO) in fresh fish has generated considerable debate. Carbon monoxide is used to treat fresh fish in order to retain its fresh red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex that may mask spoilage, because the CO-complex can be stable beyond the microbiological shelf life of the meat. The presence of CO in tuna fish (Thunnus Albacares) has been investigated by means of optical spectroscopy. Formation of the CO adduct can be easily detected by the combined analysis of electronic absorption spectra in their normal and second derivative modes, monitoring the intense Soret band at 420 nm. Samples were judged as CO treated when their levels were higher than 200 ng/g. Only two positive samples out of 29 analyzed were detected. The high level of uncertainty (0.30) of the method requires the use of more specific and sensitive methods for confirmatory analysis.

Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smoked gentile were: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.

Many countries, in order to authorise the use of food irradiation, claim the availability of methods to detect the occurred treatment in addition to the respect of safe use of this technology. Among physical methods, the electron spin resonance (ESR) measuring the number of free radicals that are formed during irradiation can be applied only to those foods with cellulose, a crystalline or bone structure, in which free radicals have a shelf life greater than irradiated product. The aim of this study was to highlight an irradiation treatment in European and extra-European foods marketed in Southern Italy by the means of ESR technique. Furthermore, in order to optimise the preparation procedures the efficacy of the above mentioned method in fish scales experimentally irradiated has been evaluated. From February to September 2012, a total number of 83 samples of food products of animal and plant origin were taken at the border inspection post and at retail market and finally analysed. At the same time, the scales of grouper and barracuda have been experimentally irradiated at 0.5 kGy and were subsequently analysed using ESR. Results showed 5 frog legs out of 83 samples positive for treatment and confirm the applicability of ESR also for fish scales.

Aim of this study was to detect and quantify the residues of alphacypermethrin (ACYP), a pyrethroid insecticide, in buffalo milk. Ten animals were treated pour-on at the manufacturer’s recommended cattle dose. Milk samples were collected from each animal before treatment, every 12 h for the first three days (12, 24, 36, 48, 60, 72 h) and once on day 5 after treatment. Milk samples were subsequently analysed by ultraperformance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS). All samples showed levels of ACYP above the maximum residual limit of 20 ppb established for bovine milk.

One hundred forty-four sharpsnout seabream of about 100 g initial body weight were randomly stocked in 12 experiment tanks (180 L). Testing conditions included 12 fish per tank, with triplicate tanks for treatment. The experimental period lasted 150 days. Average water temperature was 21.9±1.6°C, salinity was 30.0‰ and pH ranged from 7 to 8, throughout the experiment. A control diet (FM) was made from fish meal. One similar diet (SBM) was made with approximately 40% of the protein supplied by soybean meal. The remaining two diets (SBM-MOS and SBM-INU) were formulated adding 8 g of mannanoligosaccharide (MOS) and inulin (INU) per kg of the SBM diet, respectively. The results showed that mean final weight (average values 234.4 g), specific growth rate (average values 0.585), feed conversion rate (average values 2.05) and protein efficiency ratio (average values 1.01) were unaffected by MOS or INU supplementation to SBM diet. Body proximate composition was affected by MOS and INU supplementation. Fish fed SBM-MOS and SBM-INU diets showed the highest moisture level and the lowest lipid content. Also the total polyunsaturated fatty of the lipids was reduced by MOS and INU in comparison to SBM diet alone.