Research Note: Detection of antibiotic-resistance genes in commercial poultry and turkey flocks from Italy.

Antibiotics are routinely used in commercial poultry farms for the treatment of economically important bacterial diseases. Repeated use of antibiotics, usually administered in the feed or drinking water, may also result in the selection of resistant bacteria in animal feces, able to transfer their antimicrobial-resistance genes (ARG), residing on mobile elements, to other microorganisms, including human pathogens. In this study, single and multiplex PCR protocols were performed to detect tetracycline-, lincomycin-, chloramphenicol-, aminoglycoside-, colistin-, vancomycin-, and carbapenem-resistance genes, starting from 38 litter samples collected from 6 poultry and 2 turkey Italian flocks.

Cryopreservation of turkey spermatozoa without permeant cryoprotectants.

In avian species, cryopreservation of semen is necessary for developing sperm cryobanks. It is very difficult, however to cryopreserve turkey sperm and have sperm be viable after thawing. Glycerol, the commonly used sperm cryoprotectant in many species, is toxic to sperm of avian species.

Prevalence of positive in Italian poultry flocks by environmental sampling.

type G is one of the pathogens involved in enteric diseases in poultry. NetB, a pore-forming toxin, is considered the main virulence factor responsible for necrotic enteritis during infection. We carried out a field study involving 14 farms to evaluate the occurrence of positive and the impact of infection in Italian poultry flocks.

Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite.

Dry cured hams were investigated for their ability to develop red color even at low temperature (3-4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing temperatures. Colorimetric parameters (L*, a*, b*, and hue) and concentration of the main pigments Zn protoporphyrin IX (ZnPP) and heme were measured at three stages of preparation (six, nine, and 12 months), showing that red color was successfully formed at low temperatures, though at a slower rate and less intensively than under warm conditions. Major differences in the pattern of color development were found with the two processing temperatures.

Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams.

Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants.

Biocontrol of Penicillium nordicum growth and ochratoxin A production by native yeasts of dry cured ham.

Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C.

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.

Maturing time and salt were fixed factors and fat was a covariate in a full factorial design study of sensory and texture properties of 36 dry cured hams. Samples were chosen to fit three ageing and salt classes. Differences (P < 0.

Color formation in nitrite-free dried hams as related to Zn-protoporphyrin IX and Zn-chelatase activity.

The development of red pigment Zn-protoporphyrin IX (ZPP) in nitrite-free Parma hams was investigated in 5 leg muscles at several stages of processing and the activity of muscle Zn-chelatase was concurrently assayed for its potential role in ZPP formation. A steady increase of the pigment was observed throughout the manufacturing stages at mild temperatures while no development was observed during the prior cold resting phase. The enzyme was partly inactivated according to a muscle-dependent pattern, resulting in similar ZPP contents, hence color, in finished hams.

Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method.

A fast and sensitive method for the quantification of the mycotoxin ochratoxin A (OTA) in dry-cured meat products has been developed, which does not require a clean-up step, by HPLC with an alkaline mobile phase (pH 9.8). Validation procedures for specificity, trueness, ruggedness, stability, recovery and repeatability were performed.

Penicillium populations in dry-cured ham manufacturing plants.

Seven ham manufacturing plants were sampled for 1 year to assess the mycoflora present in the air and on hams, with special attention given to potential mycotoxin producers. Temperature and relative humidity were recorded in the ripening rooms. Maturing rooms held hams from 2 to 3 through 6 to 7 ripening months, and aging rooms held hams for the following 6 to 7 months, until the 14-month ripening point, when they were ready for the market.

Unexpected isolation of virulent Newcastle disease virus from commercial embryonated fowls' eggs.

The authors report a case of causal isolation of virulent Newcastle disease virus (NDV) from embryonated eggs. The virus was isolated from uninfected chicken embryo liver and fibroblast cultures prepared from commercial embryonated fowls' eggs. A serological and virological investigation carried out on the breeders which had laid those eggs showed high titres against NDV, and virus isolation from cloacal swabs.