Microbiological and physicochemical profile of Italian steak tartare and predicting growth potential of .

In the present study, growth potential of in steak tartare samples taken at retail and belonging to 13 brands marketed in Northern Italy was investigated. The samples were submitted to microbiological and chemical-physical characterization. The data obtained were used as inputs for the application of the predictive microbiology software FSSP that allows the estimation of the growth of during the shelf-life.

Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment.

Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR's application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk.

Shelf-life of sheep packaged in protective atmosphere.

The aim of this study was to evaluate the shelf-life of pre-packaged sheep's produced in a factory located in northern Italy. Samples were divided into two series and packaged in modified atmosphere with specific gas mixtures: conventional (C: 35% O2/15% CO2/50% N2) and experimental (E: 30% CO2/70% N2). All the samples were stored at 4°C for 10 days and subjected, after 5, 8 and 10 days (t5, t8, t10), to triplicate microbiological and chemical- physical (pH, total volatile basic nitrogen, thiobarbituric acid reactive substances) analyses.

Compliance between Food and Feed Safety: Eight-Year Survey (2013-2021) of Aflatoxin M1 in Raw Milk and Aflatoxin B1 in Feed in Northern Italy.

Aflatoxins (AFs) are fungal metabolites that are found in feed and food. When ruminants eat feed contaminated with aflatoxin B1 (AFB1), it is metabolised and aflatoxin M1 (AFM1) is excreted in the milk. Aflatoxins can result in hepatotoxic, carcinogenic, and immunosuppressive effects.

Prevalence, Virulence Potential, and Growth in Cheese of Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market.

This study investigated presence in 122 samples belonging to 34 typologies of fresh or short-ripened cheeses made from cow, sheep, goat, or buffalo pasteurized milk, and sold on the Italian market. was isolated at a prevalence of 9.8%, with a marked variability among cheese categories, and at low counts (always below 2.

in Dairy Products and Production Plants.

Spore-forming is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods.

Characterization of a Bacillus cereus strain associated with a large feed-related outbreak of severe infection in pigs.

Aims: Bacillus cereus is often responsible for foodborne diseases and both local and systemic infections in humans. Cases of infection in other mammals are rather rare. In this study, we report a B.

Collection and analysis of inspection outcomes (liver lesions) from different cattle slaughtering plants located in Northern and Southern Italy.

The study evaluated the outcomes of cattle liver examination (64,766 animals) obtained from three slaughterhouses (two located in Lombardy, Northern Italy, and one in Puglia, Southern Italy) through the period 2016-2020. The frequency of specific lesions determining liver condemnation was calculated and the influence of several factors (animal age/category, geographical area, season, plant) was considered. A mean prevalence of 8% was observed, with a significant difference among the plants (range 6.

Evaluation of beef in purified sea water: microbiological and chemical-physical aspects.

In this study the influence of the maintenance of beef (Bavarian heifer meat submitted to dry aging for 1 month) in purified sea water was evaluated considering microbiological and physical-chemical parameters. The treated samples were perforated on their upper and lower surfaces, subsequently placed in sterile plastic containers, and covered with purified sea water while the control samples were wrapped in a plastic film; all the samples were stored at 2°C and sample analyses were performed on the day of receipt (t0) and after five (t5), seven (t7) and ten (t10) days of storage. The initial bacterial population was close to 6 log CFU/g, as expected in meat subjected to a long ageing.

Growth potential of Listeria in veal tartare.

In the present study the growth potential in veal tartare was evaluated. A challenge test was performed on three tartare batches at 8°C, aiming to evaluate the growth potential of the pathogen. The data indicated the absence of a significant growth (δ<0.

spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses?

Psychrotolerant spp. are among the most common spoilage agents in fresh, soft and semi-soft cheeses; therefore, hurdles inhibiting their growth are in strong demand by producers. This study aimed to establish Minimal Inhibiting Concentrations (MICs) of lactic and acetic acid towards and to evaluate the efficacy of a cheese surface treatment with these two organic acids.

Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time.

Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar.

Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses.

Campylobacter spp. play an increasing role as foodborne pathogens, with poultry representing the main vehicle of infection, and control measures at the slaughterhouse have been implemented in the last years. In this study, 2 trials were performed, evaluating the effect of the chilling phases currently applied in an industrial slaughterhouse on the Campylobacter sp.

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.

Identification and Pathogenic Potential of Strains Isolated from a Dairy Processing Plant Producing PDO Taleggio Cheese.

Low levels of contamination by at the cheese farm is essential for reducing any opportunity for growth prior consumption. In this study, distribution in a plant producing Protected Designation of Origin Taleggio cheese was investigated and the virulence potential of the isolates was evaluated. Seventy-four samples were collected from Food and Non Food Contact Surfaces (FCS, NFCS), saline curd, and Taleggio.

Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data.

Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed fish roe products from different species. The results obtained allowed to distinguish eggs originated from different fish species and to discriminate between fish roes and caviar samples obtained from four different sturgeons species.

Evaluation of the weight loss of raw beef cuts vacuumpackaged with two different techniques.

In the present study, 25 cuts of shank form adult cattle coming from the same slaughtering batch, were withdrawn just after manual sectioning/deboning, and each divided into two pieces (Prox and Dist) of approximately the same weight, that were vacuum packaged by using two different packaging systems: vacuum chamber machine with a bag material and a thermoforming packaging machine with top and bottom webs named BAG and THF respectively. The packed cuts were stored at 2-3°C for 20 days. The drip loss was calculated at the end of the storage as the difference between drained weight and net.

Wet bone-in ageing and effect on beef quality technological parameters.

This study aimed to evaluate the effect of wet ageing on chemical-physical characteristics of sirloin and bone-in rib eye steaks obtained from 18 months old young bulls and 27 months old heifers. A positive beef tenderization effect of wet ageing was observed with lower values constantly detected in the rib-eye samples and significantly lower shear force values showed in heifer steaks if compared to bulls. The pH values detected both in pre- and post-ageing samples fell in the normal range for meats.

Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese.

This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk.

Non-thermal inactivation of spp. in a typical dry-fermented sausage: "Bergamasco" salami.

Aim of the present study was the evaluation of the growth potential of spp. inoculated in the typical North Italian dry fermented sausage "Bergamasco" salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the guidelines of the European Reference Laboratory for , a non-pathogenic "surrogate" microorganism was used: for the inoculum, two strains of (1 ATCC, 1 strain isolated from a similar substrate) were used.

ß-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna ().

Changes in the β-hydroxyacyl-CoAdehydrogenase (HADH) activity of fresh and frozen-thawed Yellowfin tuna were examined. A statistical approach to HADH activities determined in press juice allowed to set a critical value to differentiate fresh from frozen-thawed Yellowfin tuna: the threshold value was 3.7 U mL-1 at the probability level of 1%.

Predicting growth of Listeria monocytogenes in fresh ricotta.

Challenge tests with eight brands of fresh ricotta showed rapid growth of Listeria monocytogenes and significant variability in physical-chemical characteristics. Thus, two cardinal parameters models were developed for the growth of L. monocytogenes in ricotta including, respectively, terms for temperature (Model 1) and temperature and pH (Model 2).

Microbiological Evaluation of Carcasses of Wild Boar Hunted in a Hill Area of Northern Italy.

This study evaluated the prevalence of potential pathogenic bacteria (mainly Campylobacter spp., but also Listeria monocytogenes and Salmonella) in wild boar (S us scrofa) and the hygiene of carcasses of wild boar hunted in a hill area of northern Italy during a hunting season (October to December). In total, 62 animals were submitted to microbiological analyses of the tonsils (detection of Listeria spp.

Evaluation of a loop-mediated isothermal amplification method for the detection of in dairy food.

Objective of the present study was to test the performances of a loop-mediated isothermal amplification (LAMP)-based method for the detection of , with particular focus on the dairy products. The specificity of the method was evaluated on 42 different spp. strains from collections, food and environmental samples.

Microbiological and Chemico-physical Shelf-life and Panel Test to Evaluate Acceptability of Liver Mortadella.

This study aimed to evaluate the shelf life of sliced cooked liver packaged in MAP (70-85% N, 15-30% CO) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological [total viable count (TVC), lactic acid bacteria (LAB), spp.