1,720,987 research outputs found
From vegetable food waste to earthworms as novel food/feed: microbial hazard identification
No full textFrom vegetable food waste to earthworms as novel food/feed: microbial hazard identification D. Tedesco, J. Parisi, M. Castrica and C. Balzaretti Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milano, Italy; [email protected] Earthworms grown on fruit and vegetable waste can be a future alternative, and sustainable, food/feed source, contributing to waste disposal efficiency, responding to global food demand and reducing GHG (Greenhouse Gases) emission. In this study, we evaluated the earthworms (Eisenia foetida) when reared on food vegetable waste, in order to establish critical limits and critical control points (HACCP) of this rearing system, for the prevention, elimination or reduction of identified microbial hazards. Our aim is to verify the safety of these new food / feed, regarding the presence of pathogenic micro-organisms, other than those provided by the reg. (EU) 2073/2005. In our first HACCP evaluation, the earthworms from this rearing process were characterized by levels of microflora ranged above common benchmark and threshold values to be considered a safety product. In this step, continuing on the HACCP system and Critical Control Point (CCP) identification, we evaluated the microbial contamination of earthworms (Eisenia foetida) reared on food vegetable waste that belong to the category ‘fruit and vegetables to consume raw, uncut and unprocessed’. The earthworms samples from this rearing process were analyzed according to AFNOR and ISO methods for Total Bacterial Count, Enterobacteriaceae, coagulase-positive Staphylococci, Bacillus cereus, Total Coliforms, Listeria Monocytogenes, sulphite reducing Clostridia, Escherichia coli and Salmonella spp. Bacterial counts were expressed as Log cfu/g sample. Conforming to the Reg. (EU) 2073/2005, Salmonella spp. and Listeria monocytogenes were absent in 25 g samples; Escherichia coli and coagulase-positive Staphylococci were below the detection limit (1 log cfu/g). Nevertheless, samples were characterized by unsatisfactory levels of Enterobacteriaceae and total coliforms, whereas Bacillus cereus and sulphite reducing Clostridia were slightly higher than the acceptable safety range. Considering that fruit and vegetable waste substrate, represents the primary source of microbiological contamination for earthworms and consequently a relevant CCP, other detailed studies are needed to reduce the hazard and guarantee the safety of this new nutritional source
Evoluzione delle temperature in pasti monoporzione trasportati per la refezione scolastica
No full textTemperature maintenance in commissary foodservice systems is a critical point for preplated meals, which are usually prepared for special diets. In this case, temperature changes during assembly and transport of pre-plated meals are much faster than in bulk meals, due to the small quantity of food present in each plate. This study was carried out with the cooperation of a school foodservice organization operating in a wide Northern Italy district. The objective was the evaluation and control of temperature profiles in single-serving pre-plated meals, in order to define suitable procedures to assure service temperatures of meals which are in accordance with hygienic and sensory requirements. Temperature profiles of pre-plated warm and cold foods were monitored by positioning micro temperature recorders and thread-like thermocouples in the food. Plates were sealed and stored in controlled temperature conditions, in order to: a) simulate representative operative conditions; b) validate the standard operating procedures implemented by the foodservice system
La ristorazione collettiva: aspetti igienico-sanitari legati alla produzione e somministrazione dei pasti
No full textPremise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy
Full text linkThe regulatory framework of the official controls on food safety, the criteria and methods from the planning of interventions in the field of official control to the management of information flows, and the standards described in the operation manual of the local competent authorities drafted by the Lombardy Region (2011) were evaluated. A questionnaire consisting of n. 10 questions with multiple answers draft in partnership with EPAM (the Association of Provincial Public Retail and catering businesses in Milan) to n. 107 Food service establishments of Milan shows that 92% of managers approve the introduction of a grading system. The regulatory framework is planned to support the implementation of risk assignment, unfortunately the attribution of risk category of retail and catering businesses is still different among regions
Vegetable food waste bioconversion to earthworms as novel feed/food: earthworms fatty acid profile
No full textLa qualità delle diete etico-religiose nella ristorazione scolastica del Comune di Milano
No full textVegetable food waste valorization to earthworms production : preliminary evaluation for strategic decision-support in rearing system
No full textNutrition School System (NSS): un progetto di ricerca per la sicurezza alimentare nelle scuole
No full textEvaluation of a hedonic scaling method for measuring the acceptability of school lunches by children
No full textFew studies concerning product testing by children have been published, and practically no such studies have been carried out in Italy. The aim of this work was to set up an evaluation card and a procedure to test grading of meals supplied to school refectories by the Municipality of Milan. Children from four second grade classes were selected from two different primary schools, which received meals from the same meal service. The aims of the study were explained to the children involved (88), 7 and 8-year-olds who were trained in the use of scaling. They then provided acceptability scores for a series of first courses, second courses, vegetables and fruits. While it was not difficult to obtain judgements on grading of meals, some problems were encountered in setting up a model that was useful for both a real time evaluation of meals and any changes in meal formulations. Results were processed by Analysis of Variance, and comparable grading assessments were obtained from the four grades. No significant differences were found in most formulations between the two schools
- …
