Italian Journal of Food Safety

Review of foodborne helicobacteriosis

Dhary Alewy Almashhadany — 2024-05-16

Helicobacteriosis is a common bacterial infection caused by Helicobacter pylori. It affects the stomach and small intestines, leading to inflammation. Bacteria can spread through contaminated food or water. This review explores the role of food in the transmission of H. pylori, drawing on research from the past three decades. People commonly acquire the infection during childhood, often from close family members. Crowded living conditions can also contribute to the spread. This review also discusses various risk factors and highlights the challenges of detecting H. pylori, particularly in its dormant form. Techniques like ribotyping and restriction fragment length polymorphism hold promise for tracing transmission routes, but more long-term studies are needed to account for potential confounding factors.

Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria

Federica Savini — 2024-05-13

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 hygiene 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 hygiene 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 Log₁₀ 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.

African swine fever: implications for the Italian pork trade

Alfonso Rosamilia — 2024-05-10

In early 2022, the confirmed presence of African swine fever (ASF) circulating in wild boars in mainland Italy and subsequently found in domestic pigs led to several changes regarding the export of pork and pork products to countries outside the European Union (non-EU). The sector suffered the complete and immediate closure of the markets of some countries, often without the measure being communicated in the forms stipulated by international agreements. Indeed, compliance with the current EU regulations does not guarantee the possibility of exporting to non-EU countries. Knowledge of the animal health status requirements of the country (Italy in this case) is essential for food business operators (FBOs) wishing to enter markets outside the EU according to the ‘Agreement on the Application of Sanitary and Phytosanitary Measures’. In cases where a sanitary protocol and a model of an official certificate with the importing country exist, the market is officially accessible according to the agreed sanitary requirements. Where no agreement exists, requirements are detailed in the ‘import permit’ issued to individual FBOs or may be known by directly accessing national regulations through the client/importer. Therefore, the purpose of this work is to outline briefly the conditions imposed by the main non-EU countries for pork products, especially in light of the new epidemiological situation created by the spread of the ASF into a country previously free of the disease.

XXXIII Convegno Nazionale dell’Associazione Italiana Veterinari Igienisti (AIVI) | Castellammare di Stabia, 11-13 Settembre 2024

the Editors — 2024-09-11

This abstract book contains the abstracts presented at the 33^rd AIVI National Congress (Castellammare di Stabia, September 11-13, 2024). [Abstract book in Italian].

Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority

Loredana Di Giacomo — 2024-06-03

Foodborne diseases represent a significant public health issue, regarding both collective health and the economy, with implications for healthcare costs and agribusiness. This paper shows the description and results of the investigation of a Salmonella enterica subsp. enterica foodborne outbreak that occurred in the Marche Region (Italy) in 2022, which was linked to the consumption of a roasted pork product (porchetta). As part of the outbreak investigations discussed in this article, molecular analysis to evaluate the genomic correlation between clinical, food, and environmental origin strains was carried out. All Salmonella strains of different origins were serotyped as monophasic variant of Salmonella Typhimurium with an antibiotic-resistance pattern and an allelic profile such as to define the “cluster strain” allowing the correlation between clinical and food/environmental strains, definitively confirmed by whole genome sequencing analysis. Following the laboratory evidence, corrective measures at the porchetta processing plant and at the retail stores involved were carried out by the Local Animal Based Food Hygiene Service. The results of this study show that effective intervention is only possible if efficient data exchange, standardized procedures, and staff training are guaranteed. The latter aspect also concerns the food business operator, who must take appropriate measures to minimize the risk.

Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets

Dhary Alewy Almashhadany — 2024-06-04

Bacterial pathogenic strains are as adaptable as Salmonella strains and cause diverse intestinal and extraintestinal diseases in humans and other mammals worldwide. Red meat and its products are important hosts for many zoonotic diseases. This work was designed to investigate the frequency, serotypes, and antimicrobial resistance profile of isolated Salmonella spp. in red meat (cattle, sheep, and goats) sold in Dhamar Governorate, Yemen. A total of 250 red meat samples were collected from the retail seller market between July and December 2022. All samples were transported immediately to the laboratory, subcultured on selective enrichment agar, and identified by serotyping and antimicrobial susceptibility tests via disk diffusion methods. The results indicated 26 positive samples of Salmonella out of the 250 samples (10.4%). Notably, isolates belong to ten various serotypes: S. Typhimurium 19.2%, S. Anatum 15.4%, S. Newport 11.5%, S. Enteritidis 11.5%, S. Muenchen 11.5%, S. Infantis 7.7%, S. Montevideo 7.7%, S. Dublin 7.7%, S. Senftenberg 3.9%, and S. Arizona 3.9%. The antibiotic resistance profile revealed that 57.5%, 53.9%, and 53.9% of isolates are resistant to erythromycin, tetracycline, and norfloxacin, respectively. This resistance among Salmonella spp. suggests a significant threat to health, which will in turn require an active safety measure and response. On the other hand, the seasonal variations “August and July” were found to be associated with an increased frequency of Salmonella isolation.

Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment

Caterina Altissimi — 2024-05-16

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.

Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia

Camilo E. Guarín-Patarroyo — 2024-05-23

The consumption of raw milk in Colombia continues despite the regulations issued to standardize or prohibit it. In the municipality where this study was carried out, more than 90% of the population chooses to consume this product, being at potential risk of acquiring diseases. The objective of this study was to understand the beliefs surrounding the production and consumption of raw milk and its relationship with health. It was carried out in 2020. Ethnography was used as a method of data collection and analysis. It was found that this phenomenon is related to the economy, identity, and ecology and is a central axis and articulator of various socio-cultural activities. It is guided by traditional production practices that do not fully respect biosafety and hygiene. Furthermore, the consumption of raw milk is socially approved and is the result of a social construction that arose independently of the physicochemical and microbiological properties of raw milk. Furthermore, local and national government regulators are not interested in this productive sector or in the consequences that their practices may have on the health of consumers. Thus, the responsibility for the consumption of raw milk and the possible acquisition of diseases passes from the food industry to the consumer. It is up to each consumer to make raw milk a safe food.

Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations

Rossana Roila — 2024-05-20

Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past few 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.

Human enteric viruses’ detection in mussels (Mytilus galloprovincialis) farmed in the central Adriatic Sea

Gianluigi Ferri — 2024-05-20

Human enteric viruses, such as hepatitis A virus (HAV), hepatitis E virus (HEV), and norovirus genogroups I and II (NoVGI and NoVGII), cause infections, and it has been largely demonstrated that mussels play an important role if consumed as raw or undercooked food matrices. This study aimed to investigate, through qualitative and quantitative biomolecular assays, the detection of partial genomic regions belonging to the most relevant enteropathogenic viruses for humans (HAV, HEV, NoVGI and NoVGII) in mussels (Mytilus galloprovincialis) farmed along the coasts of two Italian regions on the central Adriatic Sea: Abruzzo (Casalbordino, Chieti) and Molise (Termoli, Campobasso). A total of 425 animals were sampled, and the respective georeferentiations were registered. A total of 85 pools, each composed of five subjects/aliquots, were formed (22 from Abruzzo and 63 from Molise regions). This step was followed by homogenization and RNA extraction, and then the biomolecular assays [nested reverse transcription polymerase chain reaction (PCR) and real-time reverse transcription-quantitative PCR] were performed. 1.17% of the pool was positive for HAV RNA detection (102 copies/mL), 9.41% for HEV (102-103 copies/µL), 2.35% for NoVGI (101 copies/µL), and no pool was positive for NoVGII. This study demonstrated the human enteric viruses’ presence in mussels farmed in a low-investigated marine area. Based on a one-health point of view, this paper aims to enforce the importance of biomolecular and epidemiological screenings as surveillance systems to guarantee human, animal, and environmental health.

Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering

Ika Ratna Palupi — 2024-05-21

Food poisoning is a major concern in catering services in Indonesia, with multiple outbreaks being reported in factories and offices. This study aimed to assess the level of food safety knowledge, personal hygiene practices, and microbiological quality of chicken and egg dishes at three catering companies in the Yogyakarta Special Region of Indonesia, which provide mass catering for workers. From March to July 2019, a cross-sectional study was conducted using validated questionnaires, observation checklists, and microbiological tests to measure the parameters of Escherichia coli and Staphylococcus aureus. Pearson and Rank-Spearman correlation tests, as well as independent sample t-tests, were used for statistical analysis. The study revealed that 75% of the subjects had limited knowledge of food safety, with only 5% having a good understanding. Furthermore, 95% of the subjects had not received any food safety training, resulting in poor hygiene practices among the food handlers. Although there was no significant correlation between food safety knowledge and hygiene practices (p>0.05), certain practices, such as appearance and hand washing, were significantly correlated with age. Employment duration was negatively correlated with food safety knowledge (p=0.027; r=-0.494). While chicken samples were free from E. coli and S. aureus, one egg sample was found to be contaminated with E. coli. The research emphasizes the significance of providing frequent food safety training to food handlers, ideally every year. Additionally, it recommends conducting larger sample studies and collaborating with government agencies for future research.

Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study

Carlotta Lauteri — 2024-05-22

Customer requests are addressed to safe products that best express their characteristics of “naturalness” and “freshness” for their entire shelf life; therefore, scientific research has been exploring the use of “non-thermal technologies”. Thermosonication using low-frequency focused ultrasound determines bacterial inactivation through the phenomenon of “cavitation”, guaranteeing high-quality standards of safety, nutrition, and freshness of the products. The present work aims to evaluate the effectiveness of the inactivation of Salmonella typhimurium in culture broth by low-frequency focused thermosonication with two different operational parameters: sublethal temperature (40°C, 50°C) and treatment time (5, 10, and 15 minutes). Treatment determined a bacterial load reduction compared to the negative control (untreated inoculum), which was statistically significant at the t-test (p<0.05). Average decreases of 1.5 log and 3.5 CFU/mL were observed, respectively, after treatment and after 24 hours of storage at +4°C. Treatment at 50°C for 15 minutes was the most effective (average value: 3.06 log CFU/mL; minimum value: 2.13 log CFU/mL; maximum value: 4.59 log CFU/mL). However, strains have shown markable variability: one of them even showed an increase in the microbial load 24 hours after treatment at 40°C for 5 minutes (-0.20 log CFU/mL); however, the same treatment showed a reduction of bacterial charge in all the other strains (average value: 1.05 log CFU/mL; minimum value: -0.20 log CFU/mL; maximum value: 2.28 log CFU/mL). This study poses numerous perspectives on the use of low-frequency focused thermosonication treatment in the food industry as a sustainable and safe alternative to classic thermal treatments.

Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results

Federica Savini — 2024-05-15

In the dairy industry, traditional heat treatments are known for their high water and energy consumption, and more economically and environmentally friendly solutions are being sought. Infrared (IR) technology offers advantages in energy efficiency and environmental sustainability; however, its effectiveness in milk processing, particularly in pathogen inactivation, remains relatively unexplored. In this study, homogenized raw milk was subjected to IR treatment, and its impact on Listeria monocytogenes, Salmonella spp., and Enterobacteriaceae was assessed. Results indicate that IR treatment effectively reduces the microbial load, achieving levels of inactivation comparable to conventional pasteurization methods (around 6 Log₁₀ CFU/mL). Moreover, the treatment maintains milk pH levels, suggesting minimal alteration to its composition. Further research is needed to explore the full extent of IR treatment on milk sanitation efficacy, deeply exploring IR technology to fully assess its applicability and integration into dairy processing practices. Despite regulatory challenges, the Wir System Milk shows promise as a cost-effective and eco-friendly alternative for raw milk treatment.