86,563 research outputs found
Microbiological quality of ethnic ready-to-eat foods sold in Tuscany: preliminary results
No full textIn recent years, consumers who enjoy ethnic foods have increased in number and ethnic restaurants have become popular in Europe and also in Italy. From 2011 to 2014, this catering sector grew by 1.6%. It counts about 190,000 throughout the country and this number is expected to grow [1]. The aim of this study was to evaluate the microbiological quality of some ethnic ready-to-eat foods retailed in Tuscany. From September 2016 to March 2017, 185 food samples were collected from take-away shops in 4 Tuscany provinces (LI, LU, PI, PO). The samples included various types of ready-to-eat foods that were stored precooked for reheating on demand: 101 Chinese foods (47 pig/beef meat, 34 fish, 17 poultry meat and 3 eggs), 70 kebabs (35 sandwiches and 35 meat alone) and 14 Turkish or Indian foodstuff (8 poultry meat and 6 mixed meat). The food samples were analyzed within 4 hours after they were purchased. The analyses were focused on the main safety and hygiene indicator microorganisms. Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci (CPS), Salmonella spp., Listeria monocytogenes and Yersinia enterocolitica were investigated using the methods prescribed by the relevant ISO standards. All samples were negative for Salmonella spp. and L. monocytogenes. Y. enterocolitica was isolated from one Chinese sample, a fish soup. As concern CPS, 82/185 samples (44.32%) presented bacterial counts under detectable limit, 84/185 (45.40%) between 102 and 105 CFU/g and 19/185 (10.27%) above 105 CFU/g. Regarding Enterobacteriaceae 102/185 samples (55.13%) showed bacterial counts under detectable limit, 63/185 (34.05%) between 102 and 105 CFU/g and 20/185 (10.81%) exceeding 105 CFU/g. For E. coli, 168/185 samples (90.81%) presented bacterial counts under detectable limit and 17/185 (9.19%) between102 and 105 CFU/g. A percentage of 4.86% samples showed bacterial counts above 105 CFU/g for both CPS and Enterobacteriaceae, specifically 6 Chinese foods (2 pig/beef meat, 2 poultry meat, 2 fish) and 3 kebab sandwiches. The results of this investigation show that all samples except one resulted negative for major bacterial pathogens, in accordance with studies of other authors [2;3]; besides many samples presented low bacterial contamination. However, few samples showed high bacterial contamination, especially for Enterobacteriaceae and CPS. Although final heating reduces the levels of microorganisms present in foods, it can’t inactivate any toxins if present. Hence, preliminary results suggest the need to improve good hygiene practices in take-away restaurants, in particular handling in ready-to-eat products.
[1] http://www.coldiretti.it/News/Pagine/612----6-Settembre-2015.aspx; [2] Catellani et al. Survey on the microbiological quality of Chinese food preparations. Vet Res Commun. 2010 34 Suppl 1, 183-7; [3] Nassi et al. Döner kebab retailed on the Lucca area: results of surveillance activity. A.I.V.I. Marzo 2010 n.7
Valutazione igienico-sanitaria di prodotti della salumeria tradizionale toscana
No full textThe aim of this work was to contribute to the microbiological evaluation
of some traditional meat products of Tuscany. After a brief review of traditional
meat products of Tuscany, the results of microbiological analysis
on 90 samples of traditional meat products purchased in Tuscany were
reported. The traditional meat products tested in this research showed a
good quality, since pathogen bacteria were not detected and the contamination
level was acceptable
Biogenic amines content in Tuscan traditional products of animal origin
No full textBiogenic amines can be naturally present in many foods and they can also be produced in high amounts by
the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may
produce direct or indirect effects on a consumerís health. In food microbiology, their large presence has been
associated to spoilage and fermentation processes. The aim of the present study was to assess the content of
biogenic amines (single and total value) in Tuscan traditional cheeses and sausages. Thirty samples of these
products were tested. Biogenic amines content was analyzed by a HPLC-UV method. Tyramine was, in all the
matrices, the amine most often detected and quantified, followed by putrescine and cadaverine. In conclusion,
except in dry sausages, the data obtained in the present study suggest these traditional foods have generally
low biogenic amines total content
Identificazione e determinazione dello spettro di sensibilità agli antimicrobici di Aeromonas e Vibrionaceae isolati da orate allevate in mare
No full text
Evolution of biogenic amine content during ripening time in two types of dry sausages: can grain matrix play a role?
No full textThe biogenic amine (BA) content of two typical Italian sausages (salame Toscano and salame Garfagnino),
differing only in the degree of refinement of the fat matrix, was tested at different time points throughout the
ripening process (45 days length in total). The analyses were performed by an earlier validated HPLC method.
The total BA content in salame Toscano was significantly lower compared to that in Garfagnino salami.
Tyramine, spermine and putrescine were the BA detected in greatest concentrations. Cadaverine, spermidine
and 2-phenylethylamine were detected in smaller amounts, whereas tryptamine and histamine were not
detected. In summary, BA levels for both sausage types at the end of the ripening period were low and level
variation could be accounted for by size differences in matrix particles
Biogenic Amines Content of Four Types of “Pecorino” Cheese Manufactured in Tuscany
No full textBiogenic amines content of four types of Tuscan ewes’ milk “pecorino” cheese was evaluated using
HPLC-UV analysis. All cheeses were manufactured in the same dairy factory with different combinations
of milk (raw or pasteurized) and type of ripening. Total biogenic amines and tyramine levels
of a raw milk “pecorino” ripened five months, partly in a traditional cave, were significantly higher
than those of a pasteurized milk “pecorino” with a similar ripening; and of a two months raw milk
“pecorino” ripened in the dairy plant. No statistical significant difference was found when comparing
total biogenic amines and tyramine contents of the same five month ripened raw milk “pecorino” with a
pasteurized milk “pecorino” ripened six months, partly in a traditional “fossa.” In raw milk cave-ripened
and “fossa”-ripened cheeses, total biogenic amines exceeded 1000 mg/kg. In cheeses manufactured with
raw milk and/or in particular ripening environments, specific hygienic cares are needed to limit biogenic
amines formation
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