Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area.

In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomic composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. , and were the most represented genera in the Portuguese and Spanish cheeses, in the Italian cheese, and , , , and in the Moroccan products.

Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source?

In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillance to monitor foodborne pathogens in association with clinical data.

Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days.

The 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.

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

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 , spp.