Article
Food Science & Technology
Carolina Virginia Temperini, Maria Luisa Franchi, Mariana Vanesa Greco, Maria Julia Marangi, Juan Alejandro Segura, Graciela Noemi Pose
Summary: The source of fungi on artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This native microbiota contributes to the unique appearance and organoleptic characteristics of each sausage, but may also contain species capable of producing defects or mycotoxins. Study showed that only Penicillium species were found, with P. brevicompactum, P. rubens, and P. chrysogenum being predominant, which exhibited non-toxicity, proteolytic and lipolytic activity, and good yield of viable conidia. This suggests the feasibility of developing starter cultures with indigenous strains to maintain product safety and unique organoleptic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Laura Jazmin Diaz-Morales, Jose Uriel Sepulveda-Valencia, Beatriz E. Valdes-Duque, J. Felipe Osorio-Tobon, Monica Maria Durango-Zuleta
Summary: This study compared two types of double-cream cheese and found that the addition of autochthonous starter culture improved texture characteristics and extended the shelf life. Moreover, the autochthonous starter culture inhibited the growth of total coliforms, resulting in higher hygiene quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hong Zhuang, Xueqian Li, Sijia Wu, Jianan Zhao, Yuebin Gao, Haiyang Yan
Summary: This study found that ginseng powder and combined starter culture had positive effects on the quality, oxidative stability, flavor profiles, and microbial safety of sausages. They reduced the oxidation degree of lipid and protein, improved radical scavenging capacities, increased the variety and content of volatile flavor compounds, enhanced the abundance of lactic acid bacteria, and inhibited the growth of harmful bacteria.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yingying Hu, Jiawang Wang, Qian Liu, Yan Wang, Jing Ren, Qian Chen, Baohua Kong
Summary: This study characterized and compared the flavor profile of traditional dry sausages inoculated with different lactic acid bacteria (LAB) using SPME-GC-MS and E-nose. The results showed that inoculation with LAB increased volatile compound contents and enriched the pleasant odors of dry sausages, enhancing their flavor characteristics.
Article
Food Science & Technology
Luca Belleggia, Ilario Ferrocino, Maria Rita Corvaglia, Cristiana Cesaro, Vesna Milanovic, Federica Cardinali, Cristiana Garofalo, Luca Cocolin, Lucia Aquilanti, Andrea Osimani
Summary: This study investigated the naturally occurring microbiota in novel fermented fish sausages made from marine fish species caught in the Mediterranean Sea. The histamine content varied among the sausage samples, and the microbiological composition included viable lactic acid bacteria, coagulase-negative staphylococci, and eumycetes. Potential adjunct cultures were identified for improving the texture, sensory traits, and safety of the fermented fish sausages.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Di Zhang, Peng Yang, Kaihao Liu, Liu Wu, Guoliang Li, Huan Zhang, Xiaozhong Ma, Liangyan Rong, Ruren Li
Summary: This study aimed to understand the effects of different starters on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus and pH were the key factors influencing the volatile profile. Inoculating specific starters maintained stable microbial community successions and promoted the accumulation of specific compounds.
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Microbiology
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, Lucio Marino, Carmela Amadoro, Giampaolo Colavita
Summary: Traditional dry fermented meat products, obtained artisanally in many countries, represent a gastronomic heritage distinct from industrial counterparts. While red meat is under attack due to its association with increased cancer and degenerative disease risk, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and their production should continue to safeguard culture and economics. This review examines the risks associated with these products and highlights how autochthonous microbial cultures, such as lactic acid bacteria, coagulase negative staphylococci, Debaryomyces hansenii, and Penicillium nalgiovense, reduce these risks and affect safety, sensory attributes, and potential health benefits. Developing autochthonous cultures for these foods can ensure safety, stabilize sensory characteristics, and be extended to other traditional products.
Article
Food Science & Technology
Xinhui Wang, Yalin Zhang, Jinsong Sun, Pan Pan, Yang Liu, Tian Tian
Summary: The starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus at a ratio of 1:1:1:1 significantly decreased histamine accumulation in Chinese Cantonese sausages, improving microbial quality and food safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Wenzhong Hu, Xiaozhe Yang, Yaru Ji, Yuge Guan
Summary: Mixed cultures of different autochthonous lactic acid bacteria significantly influenced the fermentation of Chinese northeast sauerkraut, leading to varied physicochemical, microbiological, and flavor quality. Among the mixed cultures studied, Leu. mesenteroides and L. plantarum showed potential for improving sauerkraut quality, offering an alternative approach to meet consumer demands.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Eugenio Miguel, Belen Blazquez, Felipe Ruiz de Huidobro
Summary: This study on Rubia de El Molar lambs found that heavier carcasses had tougher and more elastic meat with lower pleasantness scores, while male lambs' meat had higher flavor intensity and pleasantness scores. Weight had a greater impact on meat sensory characteristics than sex, with heavier animals showing tougher and springier meat. There were significant differences in sensory quality between Rubia de El Molar lambs and other ovine breeds.
Article
Food Science & Technology
Daniel Abarquero, Raquel Bodelon, Catalina Manso, Pablo Rivero, Jose Maria Fresno, Maria Eugenia Tornadijo
Summary: The study investigated the effects of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese. Five batches of Castellano cheese were produced using pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes were found among the cheese batches made with different starter cultures. In conclusion, incorporating autochthonous non-starter lactic acid bacteria strains improved the flavor and aroma characteristics of Castellano cheese made with pasteurised milk compared to using commercial starter culture only.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Pietro Giorgio Spezia, Fabio Filippini, Yoshiro Nagao, Tetsuya Sano, Takafumi Ishida, Fabrizio Maggi
Summary: This study aimed to evaluate the feasibility of a newly developed quantitative species-specific TTV-PCR method in identifying the etiology of KD. The results showed that the TTV loads in whole blood and nasopharyngeal aspirates were highly correlated, supporting the validity of the ssTTV-PCR method. However, inconsistencies were observed when the ssTTV-PCR was more sensitive than NGS or when there were mismatches between the primer sequences and viral sequences.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Green & Sustainable Science & Technology
Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupre, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis, Roberta Comunian
Summary: The study compared the use of natural starter cultures and commercial selected starters in the production of Pecorino Romano cheese, finding differences in whey inoculum characteristics and microbial compositions. However, no significant differences were observed in physico-chemical and sensory analyses between products obtained using the two types of starters throughout the production process.
Article
Food Science & Technology
Dilyana Nikolaeva Gradinarska, Katya Ivanova Valkova-Yorgova, Kamen Rumenov Danov
Summary: This study investigated the effects of adding Cabernet Sauvignon red wine on the quality characteristics of dry sausage. It was found that adding wine led to a decrease in moisture content and residual nitrite values, and increasing the amount of wine resulted in lower hardness values and color sensory scores of the product.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Computer Science, Interdisciplinary Applications
Sk Imran Hossain, Jocelyn de Goer de Herve, Md Shahriar Hassan, Delphine Martineau, Evelina Petrosyan, Violaine Corbin, Jean Beytout, Isabelle Lebert, Jonas Durand, Irene Carravieri, Annick Brun-Jacob, Pascale Frey-Klett, Elisabeth Baux, Celine Cazorla, Carole Eldin, Yves Hansmann, Solene Patrat-Delon, Thierry Prazuck, Alice Raffetin, Pierre Tattevin, Gwenael Vourc'h, Olivier Lesens, Engelbert Mephu Nguifo
Summary: A lightweight CNN application can assist users with early diagnosis of Lyme disease on mobile devices, while resource-intensive CNN applications can aid non-expert practitioners with accurate diagnosis. This study extensively analyzes the effectiveness of CNNs for diagnosing Lyme disease and provides guidelines for model selection considering resource constraints.
COMPUTER METHODS AND PROGRAMS IN BIOMEDICINE
(2022)
Article
Health Care Sciences & Services
Isabelle Lebert, Severine Bord, Christine Saint-Andrieux, Eva Cassar, Patrick Gasqui, Frederic Beugnet, Karine Chalvet-Monfray, Sophie O. Vanwambeke, Gwenael Vourc'h, Magalie Rene-Martellet
Summary: Using a knowledge-based method, this study mapped the habitat suitability for I. ricinus ticks in France and Corsica, taking into account climate, land cover, altitude, and density of wild ungulates. The results showed that most areas of France and Corsica are suitable for I. ricinus, with particularly suitable habitats in central, north-eastern and south-western France. The study also demonstrated the value of multi-criteria decision analysis in estimating tick abundance and highlighting priority areas for preventive measures.
Article
Biochemistry & Molecular Biology
Alba Martin-Garcia, Oriol Comas-Baste, Montserrat Riu-Aumatell, Mariluz Latorre-Moratalla, Elvira Lopez-Tamames
Summary: The addition of Cava lees to sourdough was found to increase the concentration of volatile compounds, resulting in improved aroma and sensory qualities. The study highlights the potential re-valorization of this wine industry by-product in bread production.
Review
Biochemistry & Molecular Biology
Maria Olga Varra, Emanuela Zanardi, Matteo Serra, Mauro Conter, Adriana Ianieri, Sergio Ghidini
Summary: In recent years, the authenticity and traceability of food have become important due to globalization of food trade. This has led to an increase in fraudulent practices, requiring the need to protect consumers. Specific analytical techniques targeting isotopes and their ratios have been developed to ensure the integrity of the food chain. This review article examines the scientific progress in studying the isotopic identity of animal origin food, discussing its application and the potential of combining isotopes with other markers to improve confidence and robustness in food authenticity testing.
Article
Nutrition & Dietetics
Judit Costa-Catala, Natalia Toro-Funes, Oriol Comas-Baste, Salvador Hernandez-Macias, Sonia Sanchez-Perez, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogues, Victoria Castell-Garralda, M. Carmen Vidal-Carou
Summary: Vegetarian and vegan diets are on the rise in Spain, driven by ethical concerns for animal welfare and the environment. This has led to a growing market for plant-based meat substitutes. However, limited data is available on the nutritional value of these analogues in Mediterranean countries.
Article
Food Science & Technology
Maria Olga Varra, Valentina Lorenzi, Emanuela Zanardi, Simonetta Menotta, Giorgio Fedrizzi, Barbara Angelone, Mara Gasparini, Francesca Fusi, Stefano Foschini, Anna Padovani, Sergio Ghidini
Summary: Contamination levels of dioxins and PCBs in bovine milk samples from farms in northern Italy were monitored from 2018 to 2021. The concentrations were largely below the maximum limits set at the European level, indicating a decreasing trend. The impact of contamination on dietary exposure varied depending on the type of cow milk and age group, with infants and children consuming whole cow milk having the highest probability of exposure to dioxins and PCBs levels above toxicological reference values.
Article
Infectious Diseases
Martina Rega, Laura Andriani, Antonio Poeta, Silvia Bonardi, Mauro Conter, Cristina Bacci
Summary: Antimicrobial resistance is a public health risk that should be addressed from a One Health perspective. This study focused on the pork food production chain and identified the presence of critically important antimicrobial resistance in the samples collected. The phylogenetic analysis revealed some similarities between different stages of the chain, suggesting possible transmission routes. Further studies are needed to improve risk communication and provide clear information on food labels.
Article
Food Science & Technology
Maria Olga Varra, Lenka Husakova, Jan Patocka, Adriana Ianieri, Sergio Ghidini, Emanuela Zanardi
Summary: Lead (Pb), cadmium (Cd), and total mercury (Hg) concentrations in European and flying squids from the northern Adriatic Sea were analyzed. The study assessed the risk of the Italian population being exposed to these hazardous metals through consumption. Flying squids had significantly higher Hg and Cd concentrations compared to European squids, with some samples exceeding the maximum limits set by legislation. Consumption of flying squids, especially by children, was associated with elevated intake of these harmful metals, raising concerns about potential neurotoxicity.
ITALIAN JOURNAL OF FOOD SAFETY
(2023)
Article
Agriculture, Dairy & Animal Science
Sergio Ghidini, Silvio De Luca, Elena Rinaldi, Emanuela Zanardi, Adriana Ianieri, Federica Guadagno, Giovanni Loris Alborali, Diana Meemken, Mauro Conter, Maria Olga Varra
Summary: Lung lesions in finisher pigs are useful indicators of animal health and welfare. This study compared two scoring methods (Madec and Blaha) for evaluating lung lesions in an Italian abattoir. The results showed a good agreement between the methods for severe or medium lesions but differed in identifying healthy lungs and minor injuries. The Blaha method is suitable for routine surveillance, while the Madec method provides more detailed and reliable results.
Article
Veterinary Sciences
Sergio Ghidini, Federico Scali, Claudia Romeo, Federica Guadagno, Antonio Marco Maisano, Silvio De Luca, Maria Olga Varra, Mauro Conter, Adriana Ianieri, Emanuela Zanardi, Giovanni Loris Alborali
Summary: This study investigated the prevalence of gastric lesions in heavy pigs in Italy, and found a high incidence of ulcers, which were associated with the use of anti-inflammatory drugs.
VETERINARY SCIENCES
(2023)
Article
Food Science & Technology
Cedric St Martin, Nelly Caccia, Maud Darsonval, Marina Gregoire, Arthur Combeau, Gregory Jubelin, Florence Dubois-Brissonnet, Sabine Leroy, Romain Briandet, Mickael Desvaux
Summary: Functional diversity within isogenic spatially organised bacterial populations can trigger emergent community properties, such as stress tolerance. This study investigated the expression of the gadB gene, which is involved in E. coli tolerance to acidic conditions, in hydrogels mimicking structured food matrices. The spatial patterns of bacterial gene expression were visualised using confocal laser scanning microscopy. The study found that the expression patterns of gadB were radically different between neutral and acidic hydrogels. Similar spatial patterns were also observed for E. coli O157:H7 grown in the presence of L. lactis. These findings have significant implications for risk assessment and public health, highlighting the need for tailored risk mitigation strategies for different food types.
NPJ SCIENCE OF FOOD
(2023)
Article
Food Science & Technology
Maria Pia Fabrile, Sergio Ghidini, Augusta Caligiani, Federico Scali, Maria Olga Varra, Veronica Lolli, Giovanni Loris Alborali, Adriana Ianieri, Emanuela Zanardi
Summary: An untargeted metabolomics approach using NMR spectroscopy was employed to investigate the metabolome of pigs treated with antibiotics. The study successfully identified metabolomic fingerprinting that can discriminate between antibiotic-treated and untreated pigs, and revealed specific metabolites that contribute to the discrimination.
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)