Effect of Quercetin Nanoparticles on Hepatic and Intestinal Enzymes and Stress-Related Genes in Nile Tilapia Fish Exposed to Silver Nanoparticles.

Recently, nanotechnology has become an important research field involved in the improvement of animals' productivity, including aquaculture. In this field, silver nanoparticles (AgNPs) have gained interest as antibacterial, antiviral, and antifungal agents. On the other hand, their extensive use in other fields increased natural water pollution causing hazardous effects on aquatic organisms.

A Time-Course Study on a Food Contact Material (FCM)-Certified Coating Based on Titanium Oxide Deposited onto Aluminum.

Aluminum is the second most widely used metal worldwide. It is present as an additive in cosmetics, pharmaceuticals, food, and food contact materials (FCM). In this study, we confirm the bactericidal effect of a special anodizing method, based on TiO nanoparticles (DURALTI) deposited on aluminum disks with different roughness and subjected to two sanitizing treatments: UV and alcohol 70%.

Food chain information systems in medium- and smallsized slaughterhouses of central Italy and organ and carcass condemnations: A five-year survey.

The flow of information between farms and slaughterhouses about animal health, is a fundamental process for modern meat inspection. The information provided by Food Chain Information (FCI) systems in medium-small sized slaughterhouses in central Italy, focusing on the data provided on the animal's health status, was performed through a five-year survey together with the number of organ and carcass condemnation for bovine, swine and ovine. The annual prevalence of condemnation was higher in bovine (from 10.

Time-Course Study of the Antibacterial Activity of an Amorphous SiOCH Coating Certified for Food Contact.

One of the most-used food contact materials is stainless steel (AISI 304L or AISI 316L), owing to its high mechanical strength, cleanability, and corrosion resistance. However, due to the presence of minimal crevices, stainless-steel is subject to microbial contamination with consequent significant reverb on health and industry costs due to the lack of effective reliability of sanitizing agents and procedures. In this study, we evaluated the noncytotoxic effect of an amorphous SiOCH coating deposited on stainless-steel disks and performed a time-course evaluation for four Gram-negative bacteria and four Gram-positive bacteria.

Antibacterial Effect of Stainless Steel Surfaces Treated with a Nanotechnological Coating Approved for Food Contact.

Stainless steel, widely present in the food industry, is frequently exposed to bacterial colonization with possible consequences on consumers' health. 288 stainless steel disks with different roughness (0.25, 0.

Antibacterial Effect of Aluminum Surfaces Untreated and Treated with a Special Anodizing Based on Titanium Oxide Approved for Food Contact.

One of the main concerns of the food industry is microbial adhesion to food contact surfaces and consequent contamination. We evaluated the potential bacteriostatic/bactericidal efficacy of aluminum surfaces with different large-scale roughness (0.25, 0.

"Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features.

In the last century, the exponential increase of industrial food production led to the disappearance of "Italian traditional niche products". However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of "Burrata di Andria" Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium.

Repeated administration of a flavonoid-based formulated extract from citrus peels significantly reduces peripheral inflammation-induced pain in the rat.

Depression-related disorders are the first cause of disability worldwide according to the World Health Organization, and there is limited availability of effective antidepressant medications without side effects. Similarly, pain management is a public health concern particularly due to the increase in use of opioid medications, which have a significant side effect profile. Flavonoids can modulate numerous physiological functions including emotional and anti-nociceptive processes.

Survey on broiler -slaughter mortality in a commercial abattoir of central Italy.

The -slaughter mortality was investigated on broilers, in the Mediterranean climate condition, considering the most significant risk factors as the journey length, waiting time, season and the space allowance in cages. At first, the -slaughter mortality was studied considering the totality of birds and then by examining in detail three broiler categories: large, medium and small size. The average dead on arrival (DOA) recorded on the totality of birds throughout the year was 0.

Differences in Chemical, Physical and Microbiological Characteristics of Italian Cheeses Made in Artisanal and Industrial Plants of Apulia Region.

The cheese is a traditional product from Southern Italy, consisting of an envelope of (stretched curd) filled with cream and strips (usually leftovers from mozzarella production). Physical [water activity (a), pH], chemical (moisture, NaCl content) and microbiological [total viable count (TVC), spp., , coagulase-positive staphylococci] characteristics of cheeses manufactured in artisanal and industrial plants were evaluated.

Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.

Water buffalo Mozzarella cheese is more appreciated in the summer, but milk production is higher during wintertime, as water buffalo are seasonally polyoestrous animals. The aim of the study reported in this Research Communication was to evaluate the effect of the reversing of the calving period on Mozzarella cheese composition and quality traits. Ten batches of Mozzarella cheeses produced during the summer and winter periods were analysed for pH, colour, chemical composition.

Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Salami.

The aim of the study was to evaluate the biogenic amine (BA) content of salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of and . Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content.

Evaluation of Carcass Hygiene in Sheep Subjected to Gas De-Pelting With Different Skinning Procedures.

The aim of the study was to evaluate the hygienic status of sheep carcasses skinned with two different procedures, the and methods, with and without the use of compressed filtered air inflation. Five sheep carcasses per day for each of the four skinning methods considered were sampled on ten different slaughtering days using wet and dry swab techniques at a local abattoir specialised in ovine slaughtering. A pool of four different sampling sites (brisket, shoulder, thorax and rump) was considered for each animal.

Animal Welfare Evaluation at a Slaughterhouse for Heavy Pigs Intended for Processing.

The Council Regulation (EC) No. 1099/2009 requires slaughterhouse managers to implement specific standard operating procedures for all pre-slaughter stages considered at risk, aimed at achieving adequate levels of animal welfare. This survey was aimed at testing the applicability to an abattoir for heavy pigs of an assessment system of animal welfare through animal-based measures.

Influence of Rainfall on Concentrations in Clams: Results of Collaboration Between Competent Health Authority and Producers' Association in the Province of Fermo (Italy).

The (the competent health authority of the Marche Region), in collaboration with the local producers' Association conducted a series of studies on the presence of as an indicator of faecal contamination in the environment, in shellfish and in fishery waters, and on the factors that can affect their presence. These studies, carried out from 2008 to 2011, included an assessment of the currents along the coast, of the precipitations, and data from the monitoring of on shellfish harvested in the collection areas were examined. The results showed that in most cases, small concentrations of microorganisms in shellfish corresponded to little or no precipitations, while an increase in the levels of was preceded by more or less abundant rainfalls.