Risk assessment is an important phase of the food production path; it is strictly related to the processing chain as a necessary step for safe foods. This paper represents a contribution to understanding what is and how risk assessment could be conducted; it aims to provide some information on the structure of risk assessment, the tools for its identification and measurement and the importance of risk assessment for correct communication. In this context, after a focus on the background and on some commonly used tools (Risk Ranger, FDA-iRisk, decision tree, among others), the paper describes how to perform risk assessment through three case studies: lettuce (for Listeria monocytogenes), chicken salad (for Escherichia coli), and fresh egg pasta (for Staphylococcus aureus) in the first step, and then a comparison of risk for chicken salad contaminated by different pathogens (E. coli O157:H7, Campylobacter spp. and Salmonella sp.). As a final step, a critical evaluation of Risk Ranger was carried out, pointing out its pros and cons.

Soil degradation is a global problem and refers to the reduction or loss of the biological and economic productive capacity of the soil resource. In Europe, the countries most affected by soil degradation are undoubtedly those of the Mediterranean basin. Among these, Italy shows clear signs of degradation, with different characteristics, especially in the southern regions, where climatic and meteorological conditions strongly contribute to it. Apulia, the Tavoliere plain in particular, is a fragile and very sensitive ecosystem due to its intrinsic characteristics and the level of anthropic exploitation. Agricultural production pays the highest price, as increasing desertification due to climate change and the loss of agricultural land severely limit the extent of land available to produce food for an ever-growing population. Plant growth-promoting bacteria (PGPB) could be a low-cost and long-term solution to restore soil fertility, as they provide a wide range of benefits in agriculture, including increasing crop productivity, improving soil nutrient levels and inhibiting the growth of pathogens. This review shows how PGPB can be used to improve the quality of soils, their impact on agriculture, their tolerance to abiotic stresses (drought, salinity, heavy metals and organic pollutants) and their feasibility. The use of PGPB could be promoted as a green technology to be applied in marginal areas of Apulia to increase soil fertility, reduce pollution and mitigate the impacts of abiotic stresses and climate change. This is supported by a series of studies showing that the growth of plants inoculated with PGPB is superior to that of non-inoculated plants.

One hundred presumptive Pseudomonas isolates, recovered from 15 sites impacted by anthropogenic activity in the Foggia district (Italy), were screened for key adaptive and functional traits important for environmental applications. The isolates were phenotypically characterized for their ability to grow under combined pH (5.0–8.0) and temperature (15–37 °C) conditions, to produce proteolytic enzymes, pigments, and exopolysaccharides, and to tolerate SDS. Moreover, the resistance to six environmentally relevant heavy metals (Cd, Co, Cu, Ni, Zn, As) was qualitatively assessed. The results highlighted wide inter-strain variability, with distinct clusters of isolates showing unique combinations of stress tolerance, enzymatic potential, and resistance profile. PERMANOVA analysis revealed significant effects of both the isolation site and the metal type, as well as their interaction, on the observed resistance patterns. A subset of isolates showed co-tolerance to elevated temperatures and heavy metals. These findings offer an initial yet insightful overview of the adaptive diversity of soil-derived Pseudomonas, laying the groundwork for the rational selection of strains for bioaugmentation in contaminated soils.

Fungal contamination represents a significant threat during peanut storage. In this research, a strain of Penicillium spp. was used as a test microorganism to assess its viability during peanut storage over 30 days at three different temperatures (4, 15, and 25 °C) and at two different inoculum levels (low-2 log CFU/g and high-5 log CFU/g). Two peanut types were tested: the Spanish type and the Virginia type. Independently of spore age, the fungus survived throughout the storage period, and in some samples (low inoculum Virginia-type peanuts) its level increased. In the second phase, four drying treatments, differing in temperature and duration, were tested. Fungal inactivation primarily depended on the temperature, while the duration of the drying process did not have a significant effect. At low temperatures, fungal inactivation was minimal and not statistically significant, suggesting that low-temperature treatments could pose a potential health risk.

This research examines how consumers perceive food safety, particularly emphasizing how social media are associated with perceptions and behaviors. An online cross‐sectional survey was conducted with a sample of Italian participants ( n = 505), evaluating, among others, sociodemographic factors, the frequency, and trust in social media usage. Logistic regression analyses were utilized to pinpoint predictors. As a second step, a focus group was done to analyze food safety items with a restricted number of participants. The findings indicated that younger individuals, those with lower educational levels and higher trust in social media, were associated with a higher likelihood of relying on influencers for food safety information. Gender disparities were noted, with women displaying greater susceptibility. In addition, qualitative responses indicated widespread confusion regarding food safety versus other notions like food security or healthy eating, underscoring ongoing gaps in consumer awareness. These results highlight the growing role of digital channels in shaping public comprehension of food safety and point out the necessity for more effective, focused communication strategies. Health organizations and institutions should consider engaging trustworthy online figures while promoting critical evaluation of food‐related content, particularly among vulnerable demographic groups.

Alicyclobacillus acidoterrestris causes spoilage in fruit juices. This research investigated the effects of organic acids on the growth of two strains of A. acidoterrestris at different pH values and temperatures over 2, 7 and 14 days. The results show different impacts of weak acids on A. acidoterrestris’s growth and survival. Ascorbic and malic acids have the highest antimicrobial activity; also, pH played a crucial role. Moreover, the results suggest a possible activity of acids on outgrowing spores rather than on spores. Understanding the organic acids interactions with A. acidoterrestris is crucial for implementing strategies to ensure quality and reduce spoilage incidents.