Article
Food Science & Technology
Jesus Lopez-Santiago, Ana Isabel Garcia Garcia, Maria Teresa Gomez-Villarino
Summary: This study analyzes the performance of Prerequisites Programs (PPRs) and Hazard Analysis Critical Control Point (HACCP) in wineries in the Protected Denomination of Origin Vinos de Madrid. The study reveals that the control of metals in grapes and the control of fungicides or pesticides in the harvest reception have the worst performance in terms of critical control points (CCPs). While most wineries have implemented PPRs and HACCP, there are issues with the practical implementation of corrective action procedures and verification procedures.
Article
Food Science & Technology
Ramesh Subramaniam, Nuzul Noorahya Jambari, Kuan Chee Hao, Ungku Fatimah Ungku Zainal Abidin, Mahmud Ab Rashid Nor Khaizura
Summary: This study evaluated the risk of microbiological contamination of poultry-based ready-to-eat food in dine-in food establishments and hospital catering facilities in Klang Valley, Malaysia. The results showed low non-conformance rates in dine-in establishments but higher rates in ready-food samples, including coliforms and Staphylococcus aureus, both in dine-in establishments and hospital facilities. These findings highlight the need for stricter oversight of hygiene practices and process controls in HACCP-certified facilities.
Review
Food Science & Technology
Sargun Malik, Kiruba Krishnaswamy, Azlin Mustapha
Summary: Food safety is crucial for infants and young children due to their underdeveloped immune systems. While a well-established system exists for infant food, regulation for complementary food is lacking, which may result in health issues. Therefore, it is important to establish regulatory bodies for complementary food similar to those for infant formula.
Article
Food Science & Technology
Ammar B. Altemimi, Nawfal Alhelfi, Athmar A. Ali, Antonella Pasqualone, Hafize Fidan, Tarek Gamal Abedelmaksoud, Angelo Maria Giuffre, Salam A. Ibrahim
Summary: This study assessed the level of microbial contamination on food contact surfaces in Iraq restaurants using ATP-bioluminescence, investigated the effectiveness of sanitizers in removing biological hazards, and found that HACCP application was very effective in improving food quality, with the discovery of Escherichia coli and Staphylococcus aureus on surfaces and tools.
ITALIAN JOURNAL OF FOOD SCIENCE
(2022)
Review
Food Science & Technology
Olugbenga Ehuwa, Amit K. Jaiswal, Swarna Jaiswal
Summary: Salmonellosis is the second most reported gastrointestinal disorder in the EU caused by Salmonella-contaminated foods. Symptoms are severe and varied, with contamination of poultry, cattle, and other products being common. Efforts to control Salmonella are ongoing, but there is a need for stricter controls by the government and private sectors.
Article
Food Science & Technology
Mojca Jevsnik, Andrej Kirbis, Stanka Vadnjal, Urska Jamnikar-Ciglenecki, Andrej Ovca, Matic Kavcic
Summary: The authors present and discuss the results of a nation-wide survey on food safety knowledge among professional food handlers in Slovenia. The survey revealed gaps in food safety knowledge, particularly regarding temperature. There is a need for improvement in the current system of food safety training courses for professional food handlers in Slovenia.
Review
Food Science & Technology
Noemie Levy, Tiago Cravo Oliveira Hashiguchi, Michele Cecchini
Summary: Despite being largely preventable, foodborne diseases are still a major concern worldwide. Food safety policies in catering establishments, such as programs based on Hazard Analysis and Critical Control Points (HACCP), can effectively reduce microbial counts and potentially prevent foodborne diseases from occurring. However, more evidence is needed, as current studies have limitations.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Sri Harminda Pahm Hartantyo, Renuka Selvaraj, Jiaying Ho, Jia Quan Oh, Jun Cheng Er, Angela Li, Kyaw Thu Aung
Summary: We conducted a survey on caterers with and without past hygiene violations to investigate their staffing, food safety practices, and correlations with microbial counts in food and the processing environment. The study found that past infringements did not have a negative impact on the current execution of food safety measures or the microbial quality of food. Instead of imposing stricter regulations on errant operators, alternative efforts to enhance food safety and their policy implications are discussed.
Article
Biotechnology & Applied Microbiology
Jonathan H. Sogin, Gabriela Lopez Velasco, Burcu Yordem, Cari K. Lingle, John M. David, Mario Cobo, Randy W. Worobo
Summary: The study implemented ATP testing and microbiological enumeration in a tofu production facility to improve cleaning practices and overall plant hygiene. The results showed a statistically lower proportion of swabs failing sanitary requirements for ATP, aerobic microorganisms, and lactic acid bacteria after targeted cleaning, but not for yeasts and molds. ATP swabs and microbiological enumeration had a 75.1% agreement on site hygiene, and product data indicated a decrease in microbial load post-implementation of practices.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Engineering, Chemical
Damjan Slabe, Eva Dolenc Sparovec, Mojca Jevsnik
Summary: The study provides insights into the habits of Slovenian mountaineers and excursionists in terms of food safety knowledge, food handling practices, and hygiene during expeditions. It reveals that mountaineers prioritize food enjoyment over hygiene and are less concerned about foodborne diseases compared to excursionists.
Review
Food Science & Technology
Jocelyn C. Lee, Aura Daraba, Chrysa Voidarou, Georgios Rozos, Hesham A. El Enshasy, Theodoros Varzakas
Summary: The failure of the food industry in planning and implementing Food Safety Management Systems, HACCP, and PRPs often results in compromised food safety and subsequent foodborne illness outbreaks. Emphasizing the importance of these elements is key in preventing foodborne outbreaks, as shown through examples of organizational failures in food safety culture. Implementing food safety management systems and utilizing management tools have been effective in maintaining a positive food safety culture and preventing contamination and fraud.
Review
Food Science & Technology
M. A. Rifat, Imdadul Haque Talukdar, Nishan Lamichhane, Vera Atarodi, Syeda Saima Alam
Summary: This systematic review focuses on the food safety knowledge and practices among food handlers in Bangladesh. The results show that the overall food safety knowledge and practices are not satisfactory and vary in different settings. More high-quality studies are needed, and measures such as strengthening the food safety monitoring system, providing training, and increasing awareness should be considered.
Article
Multidisciplinary Sciences
Ali Alrasheed, Phillippa Connerton, Ghedeir Alshammari, Ian Connerton
Summary: The research critically analyzed the food safety and hygiene knowledge in Saudi Arabia, finding that while education levels were high, there were still deficiencies in understanding of HACCP; improvements are needed in food safety training for all levels of staff, and accessibility of food policies should be enhanced.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2021)
Article
Chemistry, Applied
Veronika Weber, Anne Hiller, Lueppo Ellerbroek
Summary: This study developed a concept for determining the cleanliness of slaughter cattle and tested it in practice, focusing on seasonal influences, animal categories, and husbandry methods on hide contamination. The research found that dairy cows were the cleanest animal category, while oxen were the most heavily contaminated. The cleanliness of cattle was found to be influenced by seasonal factors, with winter and summer months showing higher contamination levels.
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
(2021)
Article
Public, Environmental & Occupational Health
Sewon Lee, Andrew C. Povey, Martin J. Seed, Martie van Tongeren
Summary: Many cleaning and disinfection products contain respiratory hazardous chemicals, particularly sensitizers, beyond what is indicated on their Safety Data Sheets alone, indicating potential insufficient protection for cleaners and healthcare workers.
OCCUPATIONAL AND ENVIRONMENTAL MEDICINE
(2021)
Article
Food Science & Technology
Antonietta Maoloni, Giuseppe Blaiotta, Ilario Ferrocino, Nicoletta P. Mangia, Andrea Osimani, Vesna Milanovic, Federica Cardinali, Cristiana Cesaro, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Maria Federica Trombetta, Luca Cocolin, Lucia Aquilanti
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Luca Belleggia, Vesna Milanovic, Federica Cardinali, Cristiana Garofalo, Francesca Clementi, Lucia Aquilanti, Andrea Osimani
Summary: This study directly assessed the presence of the hdcA gene in ready-to-eat surströmming samples from three producers in Sweden for the first time. The average gene abundance of hdcA was significantly higher in samples from producer A compared to producers B and C, indicating a potential load of histamine-producing bacteria in surströmming.
INDIAN JOURNAL OF MICROBIOLOGY
(2021)
Article
Food Science & Technology
Andrea Osimani, Ilario Ferrocino, Maria Rita Corvaglia, Andrea Roncolini, Vesna Milanovic, Cristiana Garofalo, Lucia Aquilanti, Paola Riolo, Sara Ruschioni, Elham Jamshidi, Nunzio Isidoro, Matteo Zarantoniello, Luca Cocolin, Ike Olivotto, Francesca Clementi
Summary: This study focused on the microbial diversity in Hermetia illucens larvae reared on different substrates enriched with microalgae. Differences in microbial communities were observed, with various algae and nutrient bioactive substances potentially influencing the abundance of bacterial taxa. Further research is needed to explore the implications of these findings on insect pathogen control and food safety.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Federica Cardinali, Andrea Osimani, Vesna Milanovic, Cristiana Garofalo, Lucia Aquilanti
Summary: In this study, 23 strains of lactic acid bacteria were screened, and eight strains with the best performance were selected for the formulation of fermented beverage prototypes. The compositional and microbiological features of the experimental beverages indicate their high biological value and potential for further development and utilization.
Article
Food Science & Technology
Luca Belleggia, Vesna Milanovic, Cristiana Cesaro, Federica Cardinali, Cristiana Garofalo, Lucia Aquilanti, Andrea Osimani
Summary: This study quantified histamine content in Hakarl for the first time and detected the hdcA gene of Gram-positive bacteria, suggesting that the low histamine levels in the samples may be associated with the decarboxylase activity of Gram-negative bacteria. Further research on histamine levels and microbiota dynamics during production processes is needed.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Food Science & Technology
Cristiana Garofalo, Riccardo Sabbatini, Federica Zamporlini, Gabriele Minazzato, Ilario Ferrocino, Lucia Aquilanti, Nadia Raffaelli, Andrea Osimani
Summary: This study quantified NR, NMN, and NAD+ in commercial craft beers and during fermentation, finding that adding hops significantly increased NR production. The findings serve as a baseline for further research on the interaction between yeast and hops.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Antonietta Maoloni, Federica Cardinali, Vesna Milanovic, Andrea Osimani, Maria Cristina Verdenelli, Maria Magdalena Coman, Lucia Aquilanti
Summary: Considering the increasing demand for vegan and vegetarian health foods, sea fennel has been explored as a potential carrier for probiotics. During refrigerated storage, probiotic-enriched sea fennel sprouts in brine maintained high microbial loads, exceeding the recommended administration dose for beneficial health effects.
Review
Microbiology
Cristiana Garofalo, Alessandra Norici, Lorenzo Mollo, Andrea Osimani, Lucia Aquilanti
Summary: Alga-based fermented products have gained attention due to the growing interest in healthy sustainable diets. Microalgae, such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, serve as good fermentation substrates for lactic acid bacteria (LAB) and yeasts, offering valuable compounds and health benefits.
Article
Genetics & Heredity
Vesna Milanovic, Antonietta Maoloni, Luca Belleggia, Federica Cardinali, Cristiana Garofalo, Cristiana Cesaro, Lucia Aquilanti, Andrea Osimani
Summary: The presence of antibiotic resistance genes, especially tet(M), in surstromming, a traditional Swedish fermented herring, may be due to selective pressure from the natural marine environment on the gut microbiota of herrings used as raw materials. However, the contribution of the manufacturers to the contamination cannot be excluded.
Article
Microbiology
Giorgia Rampanti, Luca Belleggia, Federica Cardinali, Vesna Milanovic, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino, Lucia Aquilanti
Summary: A comparative study between milk coagulants from spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant from Cynara cardunculus L. (control) showed that both had an impact on the microbial dynamics during fermentation and maturation of Caciofiore cheese, with overall similarities. This suggests that Onopordum tauricum Willd. can be used as an alternative milk coagulating agent for the production of Caciofiore and other raw ewe's milk cheeses.
Review
Biochemistry & Molecular Biology
Maryem Kraouia, Ancuta Nartea, Antonietta Maoloni, Andrea Osimani, Cristiana Garofalo, Benedetta Fanesi, Lama Ismaiel, Lucia Aquilanti, Deborah Pacetti
Summary: Sea fennel is a perennial herb that has been used in cuisine and folk medicine for its renowned properties. It is highly adaptable to the Mediterranean climate and possesses high levels of bioactive compounds, making it suitable for use in various food and nutraceutical applications. Further research is necessary to fully explore its potential and promote its utilization in the food and nutraceutical industries.
Article
Food Science & Technology
Andrea Osimani, Luca Belleggia, Cristian Botta, Ilario Ferrocino, Vesna Milanovic, Federica Cardinali, M. Naceur Haouet, Cristiana Garofalo, Massimo Mozzon, Roberta Foligni, Lucia Aquilanti
Summary: Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening. The changes in microbiota composition, physico-chemical characteristics, and volatilome traits were analyzed. Latilacobacillus sakei was identified as the dominant species, and certain potential starter or adjunct cultures were highlighted.
Article
Food Science & Technology
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, Federica Cardinali, Gianfranco Mamone, Cecilia Puppo, Antonela G. Garz, Silvina R. Drago, Carmine Laurino, Anna Reale
Summary: This study aimed to assess the fermentability of a pistachio-based beverage and the effects of lactic acid fermentation on its odor profile and stability. A procedure for obtaining the beverage was developed and its nutritional composition was determined. Nine strains of lactic acid bacteria were evaluated for their fermentation ability and product quality in the pistachio-based beverage. The results showed that the beverage was an optimal substrate for lactic acid bacteria, achieving high viable counts and appropriate acidity values.
Review
Food Science & Technology
Luca Belleggia, Andrea Osimani
Summary: Fermented fish and fish-based products are popular due to their unique flavor, texture, nutritional quality, and easy production process. Microbial communities in fermented fish and fish-based products were investigated, revealing the presence of various lactic acid bacteria, Staphylococcus spp., Bacillus spp., yeasts, and potentially pathogenic bacteria such as Clostridium spp. and Vibrio spp. This review serves as a comprehensive database for the scientific community and as a reference for the food industry in improving product quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Vesna Milanovic, Federica Cardinali, Ana Boban, Jasenka Gajdos Kljusuric, Andrea Osimani, Lucia Aquilanti, Cristiana Garofalo, Irena Budic-Leto
Summary: This study obtained 257 indigenous non-Saccharomyces isolates from 11 Mara.stina vineyards in the winegrowing region of Dalmatia, Croatia, for the first time. The isolates were characterized for their oenological traits and enzymatic activities. The findings suggest that some non-Saccharomyces yeast species have desirable characteristics for winemaking, contributing to the unique regional character and aromatic profiles of the wines.