[The control system in the food industry in Italy: warranting the health of consumers and businesses].

The Italian food industry is appreciated worldwide and has undoubtedly brought economic advantages, with exports in 2017 having grown by more than six percentage points, for a volume of almost €32 billion. However, some critical issues exist that require the constant presence of Food and Nutrition Hygiene Services (SIAN) of the Local Health Authorities (LHAs) which, together with other key players, including the Veterinary Services (SV), constitute the backbone of integrated competencies for the protection and promotion of community health. In Italy, controls in the food industry are very complex, involving not only the SIAN and the Veterinary Services of the LHAs (as local competent authority for food safety), but also the Central Inspectorate against frauds, specialized "Carabinieri" Command Departments (NAS AND NAC ), State Forestry Corps, Port Authorities and "Guardia di Finanza", Border Inspection Posts (PIF), Frontier Air Transport Offices (USMAF), the Customs and Monopolies Agency, as well as, for analysis of foods samples, the National Health Institute ("Istituto Superiore di Sanità"), Public Health Laboratories and Experimental Zooprophylactic Institutes.

Pesticides and their metabolites in selected Italian groundwater and surface water used for drinking.

The control of groundwater and surface water quality in relation to the presence of pesticides and their metabolites is a rather complicated task. National and local authorities with the responsibility to guarantee an adequate quality of water cannot rely on international guidelines for monitoring activities. In a national project, forty-three pesticides and pesticide metabolites were selected on the basis of sale, monitoring and physical-chemical data, and investigated from some of the main Italian agricultural areas, susceptible to pesticide contamination.

[The prevention of Ochratossina A (OTA A) in the wine].

The expansion of global market has recalled more and more the attention of the researchers on the presence of mycotoxins in the foodstuff. Trying to limit the damages to the health and the correlated economic losses the European Community has legislated fixing more restrictive limits for the presence of mycotoxins in the single food products; and, specifically the limits of presence of Ochratoxin A (OTA A) in the wines have been established by the rule EEC 123 / 2005. With the purpose to prevent the formation of OTA á in the wine (from the grape to the bottled product), has been conducted, a study to compare the different techniques currently used, as the Good Agricultural Practices (BPA), the Good Practices of Manufacture (BPF) and the Good Practices of storage (BPS) with the system of Hazard Analysis Critical Control Points (HACCP), nowadays used only from the begin of the phase of processing of the agricultural products.

[Sanitary and nutritional control of the Catania school catering service].

Sanitary and nutritional control of meals distributed by school catering services is one of the institutional duties of the Food Hygiene and Nutrition Services (Servizi Igiene Alimenti e Nutrizione - SIAN) of the Local Health Units. In order to carry out this activity properly it is necessary to ask oneself beforehand what the main outcome of control activities should be. The answer to this question can only be that "proper nutrition is essential for healthy growth".