Food safety is a global challenge, with nearly 1 in 10 people worldwide falling ill each year from consuming contaminated food. The risk is particularly high in ready-to-eat (RTE) products, which are consumed without further cooking to eliminate harmful microorganisms. To address this, the University of Cordoba and the University of Bologna, in the framework of the EU-FORA programme, developed a training programme focused on quantitative microbial risk assessment (QMRA) for in RTE food processing chains, a significant public health concern due to its association with severe foodborne illnesses.
View Article and Find Full Text PDFThe Commission delegated Regulation (EU) 2024/1141 states that beef dry aging can be performed in a dedicated cabinet, at a surface temperature of -0.5 to 3 °C, maximum relative humidity of 85 %, air speed of 0.2-0.
View Article and Find Full Text PDFThe objective of this opinion was to determine if any wild caught fish species, originating from specific fishing grounds and consumed in the EU/EFTA could be considered free of zoonotic parasites. In this Opinion the term 'fishery products' only refers to fresh finfish. As there are multiple fish species and numerous potential parasites, sp.
View Article and Find Full Text PDFZVI-Fenton, which is the combination of zero-valent iron (metallic Fe) and HO is a relatively cheap advanced oxidation process for the elimination of contaminants from wastewater. Here we experimentally tested the ZVI-Fenton reaction at pH 4 towards two crucial goals in the treatment of secondary (partially treated) urban wastewater: (i) degradation of pharmaceuticals such as anti-inflammatory drugs (ibuprofen) and antibiotics (cefazolin, sulfamethoxazole), and (ii) elimination of a considerable fraction of bacteria through a combination of acidic pH and strongly oxidising conditions. In detail, ZVI-Fenton at pH 4 achieved degradation of both primary contaminants and potentially problematic transformation intermediates.
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