1,721,027 research outputs found
Aflatoxin in food and feed: a review (Part 1: aflatoxins and aflatoxicosis)
No full textThe aflatoxins are ubiquitous contaminants of
food and feed produced by some Aspergillus spp.
The effects of these toxins vary from acute, including
rapid death, to chronic, like hepatocellular
carcinoma. The International Agency for
Research on Cancer has classified aflatoxin B1
in Group I carcinogens. They also affect animal
health and productions and cause economic losses
in agriculture industry.
In this first part of the review we discuss the aflatoxins
issue: synthesis, absorption, elimination
and carry-over of aflatoxins, mechanisms of toxicity
and cases of aflatoxicosis worldwide.
The second part of the review (to be published in
the next issue of Tecnica Molitoria) will analyse
the major sources of exposure to aflatoxins and
the contamination of food and feed, dedicating a
specific chapter to the prevention methods
Aflatoxin in food and feed: a review. Part II: situation, prevention and reduction
No full textThe aflatoxins are ubiquitous contaminants of food and feed produced by some Aspergillus spp.. The effects of these toxins vary from acute, including rapid death, to chronic, like hepatocellular carcinoma. The International Agency for Research on Cancer has classified aflatoxin B1 in Group I carcinogens. They also affect animal health and productions and cause economic losses in agriculture industry. In this review we discuss the aflatoxins issue: synthesis, absorption, elimination and carry-over of aflatoxins, mechanisms of toxicity and cases of aflatoxicosis worldwide. The review analyses the major sources of exposure to aflatoxins and the contamination of food and feed, dedicating a specific chapter to the prevention methods
Review on aflatoxins in food and feed: sources of human exposure and control
No full textAflatoxins are ubiquitous contaminants of food and
feed produced by some Aspergillus spp. The effects
of these toxins vary from acute, including rapid
death, to chronic, like hepatocellular carcinoma.
They also affect animal health and productions
and cause economic losses in the agriculture
industry. Among foodstuffs originating from animal
production, the major source of human exposure
to aflatoxins are dairy products. In this review we
discuss the following arguments: nature, synthesis,
absorption, elimination and carry-over of aflatoxins;
aflatoxicosis in man and animals and main cases
of aflatoxicosis in the world; the main sources of
human exposure to aflatoxins and contamination
of feeds and foods of animal and vegetal origin;
contamination of milk and possible strategies to
prevent the contamination of dairy product
Ricerca di Listeria monocytogenes in stabilimenti di lavorazione carni: considerazioni preliminari.
No full textFrom January to December 2003 in two different dry cured ham plants, surfaces and final product were sampled according to new legislation about Listeria monocytogenes. This new legislation, born after eight different positiveness in different batches of final product in the United States, asks companies to review their own check plans considering Listeria monocytogenes a hazard. This new approach, born also according to the Italian legislation, verifies if Listeria monocytogenes is a hazard or a risk for Italian system and if corrective actions warrant hygienic production standards
Comportamento di Arcobacter butzleri e Arcobacter cryaerophilus in latte vaccino UHT e pastorizzato a differenti temperature di conservazione
No full text
Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami
Full text linkBeeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling
Valutazione dell'attività battericida dell'EOW su matrici alimentari carnee
No full textElectrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water treatement were investigated to evaluate the activity of each of these method. In detail, this study is aiming at evaluating the effectiveness of EOW in reducing microbial count, including total bacterial count, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli on meat and poultry. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes a good alternative to many other more widely used disinfectants
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