1,721,073 research outputs found
Capitolo 15 - Pest control nell’industria alimentare, distribuzione e ristorazione
No full textNozioni di biologia, zoologia ed entomologia sono basilari per comprendere l’importanza della lotta agli infestanti nell’industria alimentare, in relazione alla possibile contaminazione e/o trasmissione di malattie alimentari o zoonosi all’uomo. L’attuazione di misure preventive e di controllo risulta, pertanto, indispensabile per garantire sia la sicurezza dei prodotti sia la salute pubblica
Capitolo 14 - Sanificazione nelle aziende alimentari
No full textLe attività di pulizia (rimozione dello sporco grossolano) e disinfezione (eliminazione di microrganismi patogeni) sulle superfici di lavoro, nei locali e in tutte le aree connesse all’industria alimentare, sono fondamentali al fi ne di garantire qualità e sicurezza nella lavorazione/trasformazione e somministrazione degli alimenti
Capitolo 2 - Definizioni fondamentali dell'igiene degli alimenti
No full textIl capitolo fornisce definizioni fondamentali e in particolare quelle di alimento, shelf-life e alterazione. Il profilo microbiologico e tecnologico dell’alimento è descritto nella sua naturale evoluzione lungo il processo di produzione, la shelf-life e durante i fenomeni alterativi
Capitolo 10 - Prevenzione delle contaminazioni pre- e post-processo
No full textNella presente trattazione sono riportati i principali strumenti di prevenzione delle contaminazioni microbiche che possono presentarsi nelle filiere degli alimenti di origine animale, dalla produzione primaria al prodotto finito, con indicazioni riferibili, per lo più, al settore delle carni
Capitolo 11 - Applicazione dei prerequisiti di igiene negli ambienti di lavorazione
No full textIn questo capitolo sono descritte le principali norme di igiene degli stabilimenti di produzione e lavorazione degli alimenti, con un approfondimento specifico per il settore delle carni, dei prodotti della pesca e della distribuzione al consumatore finale
Capitolo 36 - Autocontrollo igienico nei sistemi alimentari
No full textIl capitolo descrive come è progettato e gestito un sistema di autocontrollo igienico, basato sui principi del sistema HACCP e aggiornato nell’ottica delle norme e degli schemi in materia di sicurezza alimentare. Inoltre, sono presentati approcci complementari, con particolare riferimento ai metodi HAZOP e FMEA
Capitolo 16 - Generalità delle malattie trasmesse da alimenti
No full textLe malattie trasmesse da alimenti sono un problema di rilevanza mondiale per la salute pubblica. Il capitolo descrive le modalità di classificazione di queste malattie, i fattori coinvolti, il sistema di sorveglianza, la casistica e le difficoltà da superare
Safety and quality assurance in the domestic swine production chain
No full textThe Regulation (EU) No 2017/625 is a milestone in the official controls regulations, as it provides key changes in all the activities performed to ensure the compliance with food and feed law, as well as with rules on animal health and welfare, plant health and plant protection products. The application of this Regulation in the meat industry involves reasonable approaches and new concepts to obtain a risk reduction that should be at least equal to conventional meat factories that apply the traditional meat inspection. Moreover, it pays more attention to non-compliance with good hygiene practices in slaughterhouses as a guarantee of both product quality and public health. The existing ante- and post-mortem inspections do not enable detection of the main bacterial and parasitic foodborne hazards, such as Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. In pig slaughtering, it has been demonstrated that palpation and incision during post-mortem inspection can mediate bacterial cross-contamination, and therefore they should be limited to suspect pigs, identified through the food chain information and/or ante- or post-mortem visual observation of relevant abnormalities. Possible alternative methods could be based on validated laboratory tests able to detect the most frequent biological hazards in the pork production chain. In addition, a high hygiene degree is recommended to minimize carcass contamination throughout the slaughter process.
The aim of this study is the description of the main official control activities, as well as the mandatory requirements for the slaughter manager in an Italian medium-scale slaughterhouse, according to the current European legislation. In particular, the microbiological criteria (i.e., aerobic colony count, Enterobacteriaceae and Salmonella spp.) set by Commission Regulation (EC) No 2073/2005 and further amendments, have been evaluated on pig carcasses tested at the end of the slaughter line from four different sites, according to ISO 17604:2003.
Another task of this chapter is the description of the sampling procedure of domestic swine carcasses susceptible to Trichinella spp. infestation and the reference methods of analysis according to Commission Regulation (EU) No 1375/2015. About the last feature, this chapter reports also the accreditation procedure and the requirements for its maintenance applied by the investigated medium-scale slaughterhouse, according to the global accreditation system
Innovative Strategies for Preventing Escherichia Coli Contamination: Challenges and Recent Advances in Food Safety
No full textEscherichia coli (E. coli) is a major foodborne pathogen, contributing to widespread health concerns and numerous foodborne illness incidents globally. This review examines the emergence and impact of pathogenic E. coli strains, particularly Shiga toxin-producing E. coli, which is responsible for severe gastrointestinal diseases, including diarrhea (often bloody), abdominal cramps, and vomiting. In some cases, particularly with strains like E. coli O157:H7, infections can escalate into Hemolytic Uremic Syndrome (HUS), a life-threatening condition characterized by acute renal failure, thrombocytopenia, and hemolytic anemia. Key sources of contamination, such as meat, dairy, and fresh produce, are analyzed, considering how improper handling, cross-contamination, and inadequate temperature control contribute to the spread of this pathogen. Prevention strategies, including thermal and non-thermal treatments, antibiotics, bacteriocins, essential oils, and bacteriophages, are discussed. Additionally, the growing challenge of Antimicrobial Resistance (AMR) in E. coli strains is considered, as well as the need for alternative therapeutic approaches. Finally, this review explores advancements in food safety regulations and surveillance systems, emphasizing the importance of harmonized testing methods to minimize risks. Based on the evidence given by the scientific literature, food safety practices need to be innovated to mitigate E. coli contamination, particularly to prevent severe health outcomes such as HUS
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy
No full textThe milk from dairy animals has a good nutritional value because it represents an indispensable source of high quality proteins. Moreover, it is the raw material for many dairy products consumed worldwide such as fresh and ripened cheeses, butter, cream and fermented derivatives like yoghurt, kefir, koumiss, etc. According to the European legislation (Regulation EC No 853/2004), the food business operators collecting raw milk intended to the production of milk and dairy products must ensure compliance with some health requirements of the animals. More in detail, the animals must not show any symptoms of infectious diseases for humans, or signs of diseases of the udder or the genital tract that could contaminate milk. Furthermore, they must belong to a holding free or officially free of tuberculosis and brucellosis and no unauthorized substances or authorized drugs without respect of the withdrawal period must have been administered.
In addition to these requirements, raw milk coming from cows must meet some criteria with regards to the plate count at 30°C (ufc/ml) and somatic cell count (cells/ml). The bacterial contamination of milk can adversely affect its quality and safety and high values of somatic cell count can be considered an important indicator of mastitis. The results for these two regulatory parameters, i.e., the plate count at 30°C and somatic cell count, must be expressed as a rolling geometric average over a two- or three-month period, with at least two samples or one per month, respectively.
The aim of this study was the evaluation of compliance with the mentioned criteria in milk samples collected from 100 different dairy farms located in Central Italy. The plate count at 30°C was exceeded in 12 dairy farms while the somatic cell count just only in 2. These results demonstrated a good management of hygiene practices during milking and collection of raw milk. This approach could include some important elements such as the definition of primary udder health parameters, the detection of cows causing the problem and the implementation of a good herd management plan
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