Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments.

This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory characteristics of the finished product. Two audits were conducted in each plant to evaluate structural characteristics and process technologies; 72 samples of SFS at the end of seasoning and 48 environmental samples were analyzed. , spp.

Pathogenic profile and antimicrobial resistance of Escherichia coli, Escherichia marmotae and Escherichia ruysiae detected from hunted wild boars in Sardinia (Italy).

The objective of this study was to evaluate the occurrence of E. coli in hunted wild boars in Sardinia (Italy) and to further characterize the isolates with Whole Genome Sequencing to assess the genetic relatedness and the presence of virulence and antimicrobial resistance (AMR) genes. Samples were taken from 66 wild boars between 2020 and 2022 slaughtered in five hunting houses.

Seroepidemiological and biomolecular survey on in Sardinian wild boar ().

is a zoonotic parasite able of infecting all warm-blooded animals. Toxoplasmosis is one of the major foodborne diseases globally. The consumption of wild boar () meat from recreational hunting has been linked to outbreaks of human toxoplasmosis.

Hunted Wild Boars in Sardinia: Prevalence, Antimicrobial Resistance and Genomic Analysis of and .

The objective of this investigation was to evaluate and prevalence in wild boars hunted in Sardinia and further characterize the isolates and analyse antimicrobial resistance (AMR) patterns. In order to assess slaughtering hygiene, an evaluation of carcasses microbial contamination was also carried out. Between 2020 and 2022, samples were collected from 66 wild boars hunted during two hunting seasons from the area of two provinces in northern and central Sardinia (Italy).

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Contamination of Pecorino Sardo Dolce PDO Cheese.

The composition and physicochemical characteristics of short-aged Pecorino Sardo PDO (Protected Designation of Origin) cheese makes it permissive to growth. The PDO product specification stipulates that this cheese is produced with whole sheep's milk inoculated with cultures from the area of origin. Therefore, the use of bioprotective cultures for the inhibition of pathogens in PDO cheeses is allowed only if autochthonous microorganisms are used.

Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage.

or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the vacuum-packed product up to 120 days was evaluated. Manufacturing of 90 samples, representing 3 different batches of Sardinian fermented sausage was carried out in two producing plants (A and B).

Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia.

This study aimed to evaluate the influence of dry and wet aging on microbial profile and physicochemical characteristics of bovine loins obtained from four animals of two different breeds, namely two Friesian cull cows and two Sardo-Bruna bovines. During dry and wet aging aerobic colony count, , mesophilic lactic acid bacteria, , molds and yeasts, , and , pH and water activity (a) were determined in meat samples collected from the internal part of the loins. Moreover, the microbial profile was determined with sponge samples taken from the surface of the meat cuts.

Use of commercial protective cultures in portioned sheep milk cheeses to control .

The main objective of this study was to innovate soft and semi-cooked sheep milk cheese production processes with the use of a commercial protective culture able to control growth. A freeze-dried commercial culture of was tested in DS cheese and PS cheese, two types of pasteurized sheep milk, raw-paste cheeses aged for no less than 20 and 30 days respectively. In the first step, tests were conducted to identify the most suitable matrix for the growth of in order to create a subculture that could be used at industrial cheese-making plants.

Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against A New Perspective to Improve the Safety of Sardinian PDO Cheeses.

contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for protected designation of origin (PDO) cheeses, only autochthonous microorganisms can be used as bioprotective cultures in these products. This in vitro study aimed to evaluate thermophilic lactic acid bacteria (LAB) isolated from sheep milk as bio-preservative agents to control growth in PDO cheese.

Selection of commercial protective cultures to be added in Sardinian fermented sausage to control .

Sardinian fermented sausage "Salsiccia Sarda" is a Mediterranean-style, semi-dry, fermented, RTE product, representing the main pork meat product in Sardinia (Italy). The high variability that characterizes the technological processes applied in different production plants results in sausages with different chemico-physical features sometimes permissive for the growth of . In order to guarantee the hygienic-sanitary quality of the final product and to innovate the manufacturing process, the main objective of this study was to evaluate the use of different commercial protective cultures to control growth in the Sardinian fermented sausage.

Trend of occurrence and serotypes in Sardinian pig slaughterhouses.

The aim of this study was to evaluate prevalence and serotypes in four Sardinian pig slaughterhouses. Moreover, a population study was conducted with pulsed field gel electrophoresis (PFGE). The results were compared with previous investigations carried out during years 2008 and 2014.

Occurrence of spp. and Isolated from PDO Taleggio Production Plants.

The present study evaluated the presence of spp. and in four plants producing PDO Taleggio cheese. A total of 360 environmental samples were collected from different areas during production.

Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage.

In the last years changes occurred in the production process of , a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer's preferences for milder products. The present study of durability was conducted on an innovative fresh and smoked industrial product, also characterized by the small size and the packaging in modified atmosphere.

Occurrence and traceability of spp. in five Sardinian fermented sausage facilities.

The aims of the present study were to evaluate the presence of in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, products at the end of acidification, sausages at the end of ripening and, during production stages, surfaces in contact with meat and surfaces not in contact with meat. For samples of ground meat, product at the end of acidification and sausages at the end of ripening, the pH and water activity (a), were determined.

A Case of Listeria monocytogenes ST-219 Meningo-Encephalitis.

Listeriosis is a foodborne disease characterized by high hospitalization and fatality rates, especially in vulnerable groups including elderly subjects, pregnant women, etc. We report on the first case of ST-219 meningo-encephalitis in a woman aged 83 years. An epidemiological and molecular investigation was performed to detect the source of infection and the virulence factors associated with invasiveness in this patient.

Prevalence, bioserotyping and antibiotic resistance of pathogenic Yersinia enterocolitica detected in pigs at slaughter in Sardinia.

The aims of the present study were to determine Yersinia enterocolitica prevalence in finishing pigs and piglets at slaughter and to characterize the isolates in terms of bioserotype, virulence profile, antimicrobial susceptibility and genetic diversity. During the years 2013-2014, nine pig slaughterhouses placed in Sardinia (Italy) were visited twice, in order to collect animal samples and scalding water. Overall, 609 samples respectively of tonsils (126), colon content (161), mesenteric lymph nodes (161) and carcass surfaces (161) were collected from 126 finishing pigs and 35 piglets.

Production of Farmstead Lactose-Free and Cheeses from Sheep's Milk.

The present work was aimed to define and validate farmstead production of lactose-free cheese, fresh cheese, and salted and smoked cheese (). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g.

Occurrence of Nematodes of the Genus in Mediterranean and Atlantic Fish Marketed in Sardinia.

Anisakiasis is a gastrointestinal fish-borne zoonosis caused by the ingestion of third stage larvae of the genus . Between January and December 2013, 1112 specimens of four commercial fish species (, , and ) marketed in Sardinia (Italy) were examined for sp. The overall prevalence of spp larvae was 39.

Occurrence, Characterization, and Antimicrobial Susceptibility of Salmonella enterica in Slaughtered Pigs in Sardinia.

The aim of this study was to determine Salmonella occurrence in slaughtered finishing pigs and piglets and in slaughterhouse environment in order to characterize the isolates with phenotypical (antimicrobial testing) and molecular (PFGE, MLVA) methods. Nine slaughterhouses located in Sardinia were visited. Six hundred and eight samples collected from 106 pigs and 108 environmental samples were collected and analyzed.

Shelf Life Evaluation of Sheep Cheese in Modified Atmosphere Packaging.

cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.

Evolution of the Microbiological Profile of Vacuum-Packed Cheese During Shelf-Life.

cheese is a salted variety of traditionally made in Sardinia (Italy) from the whey remaining after the production of protected designation of origin or other sheep milk cheeses. cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with cheese have been reported over recent years.

Spp. and Contamination in Ready-To-Eat Sandwiches Collected from Vending Machines.

Ready-to-eat (RTE) food is characterised by a long shelf-life at refrigerated temperature and can be consumed as such, without any treatment. The aim of the work was to evaluate the presence of spp. and in RTEs collected from refrigerated vending machines placed in hospital environment and accessible to the hospitalised patients.

Occurrence and behavior of Bacillus cereus in naturally contaminated ricotta salata cheese during refrigerated storage.

The present study shows the fate of Bacillus cereus in refrigerated ricotta salata cheese during shelf-life. 144 ricotta salata cheese belonging to nine naturally contaminated batches were stored refrigerated and analyzed at 24 h, 30, 60 and 90 days of storage. Total bacterial count, B.

Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges.

Unlabelled: Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenes. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes.