High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.

This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years from 28 large retailers and 148 canteens in the regions of northern Italy. The RTE samples were classified into two groups according to the preparation methods: (i) multi-ingredient preparations consisting of fully cooked food ready for immediate consumption, or with minimal further handling before consumption (Group A), and (ii) multi-ingredient preparations consisting of cooked and uncooked food, or preparations consisting of only raw ingredients (Group B). L. monocytogenes and Salmonella spp. were investigated in both of these categories. The overall prevalence of L. monocytogenes and Salmonella spp. was 0.13% and 0.07%, respectively. More specifically, L. monocytogenes was found in 0.04% of 2442 analysed RTE food samples belonging to group A and in 0.54% of 554 samples belonging to group B. Furthermore, 0.03% of 5367 RTE food samples from group A and 0.21% of 1364 samples from group B tested positive for Salmonella spp. In conclusion, the results obtained in this study can provide a significant contribution to L. monocytogenes and Salmonella spp. risk analysis in RTE foods.

In an era dominated by the phenomenon of antibiotic resistance, it is increasingly important to look for alternatives to synthetic antibiotics. In light of these considerations, the synergistic use of essential oils and Antimicrobial Peptides (AMPs) seems a viable strategy. In this study, we assessed the Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and Fractional Inhibitory Concentration (FIC) of three Essential Oils (EOs): winter savory (Satureja montana), bergamot (Citrus bergamia) and cinnamon (Cinnamomum zeylanicum) and of the insect antimicrobial peptide Cecropin A (CecA), alone and in combination with EOs, against two Gram-negative ATCC bacterial strains: Escherichia coli and Salmonella enterica serovar Typhimurium. The MIC results showed that winter savory EO (SmEO) and cinnamon EO (CzEO) exhibited the strongest antibacterial activity against both bacterial strains, whereas bergamot EO (CbEO) and CecA demonstrated comparatively lower antibacterial efficacy. These results were also confirmed by the MBC values. The FIC Indices (FICI) revealed that the most effective synergies were observed with the combinations SmEO/CzEO and SmEO/CbEO against E. coli, while against S. enterica Typhimurium the best combinations were CbEO/CzEO and SmEO/CzEO. Regarding CecA, although it was not the most efficient agent either individually or in combination, it is noteworthy that, when combined, it exhibited antibacterial activity even at a 1:64 dilution.

Tenebrio molitor (mealworm) is one of the most promising insect species to produce sustainable feed and food with high nutritional value. Insects may harbour microorganisms both in the gut and on the exoskeleton originating from the rearing environment. Staphylococcus aureus is a pathogenic microorganism frequently involved in food poisoning due to its enterotoxin production. This study aimed to evaluate the S. aureus growth and enterotoxins production following an experimental inoculation into the T. molitor rearing substrate (about 7 log CFU/g). Analyses on the substrate and larvae were performed over a testing period of seven days. The microbial population dynamics were also evaluated through total viable count and lactic acid bacteria count. The effects of fasting, washing, and cooking on the microbial loads of mealworms were evaluated. The results highlighted that mealworms and substrates can maintain their microbial loads of S. aureus over the tested period. Moreover, fasting and washing were generally not able to significantly reduce (p-value > 0.05) S. aureus count in mealworms. On the other hand, cooking significantly reduced (p-value < 0.001) the microbial load in almost all cases. No production of enterotoxins was revealed during the trial. Therefore, microbiological risks can be reduced by a wise choice of substrate, appropriate control measures, and thermal treatment of larvae.

The interest in edible insects is continuously increasing due to their environmental, nutritional, and productive features. The aim of this study was to evaluate the effects and survival of Listeria monocytogenes in Zophobas morio rearing, using two different bacterial loads (2 and 6 log CFU/g). We also considered the effect of washing, fasting, and cooking treatments on the larvae. During the experimental trial, no mortality was observed among the larvae. The L. monocytogenes loads decreased over time, and it was below the detection limit for crates inoculated with 2 log CFU/g, while the substrate inoculated with 6 log CFU/g reached loads of 4.26 (without larvae) and 2.83 log CFU/g (with larvae). Due to the absence of L. monocytogenes in the larvae on day seven, it was not possible to assess the fasting treatment or the washing and the cooking. However, when looking at the total microbial count, significant effects were revealed for all treatments. The unfasted larvae showed no effect of washing, while the total microbial counts decreased after washing in the fasted larvae. This proves that fasting is a good treatment in terms of hygiene assurance for the consumer.

The aquaculture sector has seen significant growth recently but also faces sustainability challenges due to the use of fish meal and fish oil. This project explored the potential of using partially defatted Hermetia illucens (black soldier fly) larvae meal (BSFL meal) as a sustainable alternative to fish meal in Sparus aurata diets. The trial was conducted with 132 fish reared in six tanks and fed two aquafeeds: a standard (CTRL) and an experimental (IF) in which fish meal was replaced (10%) with partially defatted BSFL meal. Fillets were analysed for chemical composition, elemental composition, fatty acid (FA) profile, primary and secondary oxidative products, cholesterol, pH and colour. Moreover, a panel of food experts (n = 26) was involved in a discrimination sensory test (duo–trio test) on raw and cooked fillets. The results showed no differences in chemical and physical analyses. The FA profile of IF was characterised by a significantly higher content of lauric acid (p-value 0.009) and myristic acid (p-value 0.049) than the CTRL ones. The panellists correctly identified the raw samples and found differences. On the other hand, only about 50% of the assessors correctly identified the cooked samples. The overall results suggest that partially defatted BSFL meal may represent a valid alternative for aquafeed production that could affect the sensory properties of raw fillets without altering their nutritional composition.