1,721,263 research outputs found
Italian Journal of Food Safety
No full textThe Italian Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and other experts offering technical support and advice on food of animal origin.
The Italian Journal of Food Safety publishes original research papers concerning food safety and hygiene, animals and food health, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, and book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board
Trattamenti industriali e rintracciabilità
No full textL'articolo descrive i trattamenti industriali, l'etichettatura e le caratteristiche del latte alimentar
Presenza di Arcobacter spp. Nella filiera lattiero casearia : in pericolo emergente e significativo
No full textOccurrence of Arcobacter species in industrial dairy plants
Full text linkThe present study investigated the presence of Arcobacter spp. in industrial dairy plants. Between February and September 2013, pasteurized milk used for cheesemaking, processing and cleaning water, cheese and environmental samples from different plant sites, including surfaces in contact or not with food were sampled. A total of 126 samples were analyzed by cultural method and isolates were identified by multiplex PCR. Arcobacter spp. were isolated from 22 of 75 environmental samples (29.3%): of them 22.7% were surfaces in contact with food and 38.7% from other environmental surfaces. A total of 135 Arcobacter spp. isolates were obtained; of these, 129 and 6 were identified as A. butzleri and A. cryaerophilus, respectively. All food processing water and pasteurized milk samples were negative for Arcobacter species. We were not able to determine the primary source of contamination, but the isolation of both A. butzleri and A. cryaerophilus in surfaces in contact with food before and during manufacturing suggests that Arcobacter spp. are not or only partially affected by routine sanitizing procedures in the industrial dairy plants studied. The efficacy of sanitizing procedures should be evaluated and further studies are needed to determine whether certain Arcobacter strains persist for long periods of time in industrial dairy plants and whether they can survive in different types of cheese in case of post-processing contaminatio
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
Etichettatura di Döner Kebab: conformità alle informazioni obbligatorie sugli alimenti secondo la normativa comunitaria
No full textAnalisi delle norme contenute nei regolamenti comunali vigenti in Italia sul benessere dei crostacei
No full textRischi e opportunità connessi con la commercializzazione del latte crudo
No full textIn the European Community only a few EU
member states have authorized the sale of
raw milk for human consumption, including
Italy where the phenomenon is strongly growing.
Raw milk is richer in enzymes and vitamins
than pasteurized milk, but some potential hazards
are associated with the benefits because
the product keeps the entire microbial flora
that results from the health status of the animal
intact. Most foodborne diseases caused by
the consumption of dairy products are due to
S. aureus, Salmonella spp., enterotoxigenic E.
coli, Listeria monocytogenes and Campylobacter
spp.
Correct information for the costumer is very
important because raw milk, if properly managed,
monitored and evaluated, can be an opportunity
for increasing the farmer’s income
and an opportunity to consume genuine products
without unjustified constraint
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
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