A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with .

Raw milk cheeses harbor complex microbial communities. Some of these microorganisms are technologically essential, but undesirable microorganisms can also be present. While most of the microbial dynamics and cross-talking studies involving interaction between food-derived bacteria have been carried out on agar plates in laboratory-controlled conditions, the present study evaluated the modulation of the resident microbiota and the changes of metabolite production directly in ripening raw milk cheese inoculated with strains.

A systematic review of experimental studies on Salmonella persistence in insects.

The consumption of insects as food and feed has been recently suggested as a possible alternative to the rising global food need, thus it is crucial to monitor any potential food safety hazards in the insect supply chain. The aims of this systematic review were to collect, select, and evaluate studies investigating the persistence of Salmonella in insects. We searched PUBMED, EMBASE, WEB of Science Core Collection, and Food Science and Technology Abstracts.

Prevalence of SARS-CoV-2 RNA on inanimate surfaces: a systematic review and meta-analysis.

Coronavirus disease (COVID-19) is a respiratory disease affecting many people and able to be transmitted through direct and perhaps indirect contact. Direct contact transmission, mediated by aerosols or droplets, is widely demonstrated, whereas indirect transmission is only supported by collateral evidence such as virus persistence on inanimate surfaces and data from other similar viruses. The present systematic review aims to estimate SARS-CoV-2 prevalence on inanimate surfaces, identifying risk levels according to surface characteristics.

A systematic review of human coronaviruses survival on environmental surfaces.

The current pandemic caused by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) has led people to implement preventive measures, including surface disinfection and use of alcohol-based hand gel, in order to avoid viral transmission via fomites. However, the role of surface transmission is still debated. The present systematic review aims to summarize all the evidence on surface survival of coronaviruses infecting humans.

Evaluation of Hygienic Quality and Labelling of Fish Distributed in Public Canteens of Northeast Italy.

Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups of consumers exposes them to greater risks of food poisoning. It is therefore important to monitor the raw materials that end up in mass catering implementing strategies of mass catering control, both with self-monitoring strategies and with regular controls performed by the competent health authorities.

Effectiveness of Washing Procedures in Reducing and on a Raw Leafy Green Vegetable ().

Vegetables are an important source of nutrients, but they can host a large microbial population, particularly bacteria. Foodborne pathogens can contaminate raw vegetables at any stage of their production process with a potential for human infection. Appropriate washing can mitigate the risk of foodborne illness consequent to vegetable consumption by reducing pathogen levels, but few data are available to assess the efficacy of different practices.

Food safety concerns deriving from the use of silver based food packaging materials.

The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits.