Official controls on traditional and ethnic butchers: evidence gathered to improve food safety.

Regulation 2017/625 allows and encourages the use of rating schemes as a means to increase transparency in the agri-food chain. Since its implementation, a need for greater fairness, consistency, transparency, and objectivity in official controls has been reported by member states. The present study compares the results of inspection activities concerning food hygiene principles in ethnic and traditional butcheries.

Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach.

This work describes a new methodology used in large scale retail trades in official food safety auditing processes developed during COVID19 emergency. The aim is to evaluate Food Business Operators' (FBOs) Food Safety Management System and its dynamic implementation and to understand the FBO's level of cultural maturity about food safety according to EU Regulation 2021/382. The innovation mainly consists of: a) a pre-audit phase when auditors analyse food business operator's (FBO) selfchecked plan and further documents to identify "markers" and useful evidences (that would be collected in on-site inspections) to evaluate the application of plan by FBO's workers; b) an audit phase consisted of both a check of the company procedures and documents performed by the auditors via web conference and of contextually onsite inspections in a sample of company's supermarkets performed by inspectors teams.

Spp. Prevalence in Bovine Minced Meat: A Histological and Molecular Study.

Sarcosporidiosis is caused by ingestion of contaminated raw or undercooked bovine meat and, although considered a minor zoonosis, it can represent a threath for immunocompromised people. Aim of this study was to determine the prevalence of spp. in bovine minced meat intended for raw consumption collected from butcher shops and retail stores in Turin's province (Piedmont region, Northwest Italy).