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Food security, as part as public health protection, constitutes one of the main objectives for countries aiming to ensure the health of all their citizens. However, food security is compromised worldwide by conflict, political instability, or economic crises, both in developed and developing countries. Conversely, because of the importance of agriculture to the economies of rural areas both in developed and developing countries, this sector can contribute to improving food stability, as well as to furthering food security. Thus, livestock and traditional meat products represent a key factor in ensuring food availability. Overall, biosecurity measures improve animal welfare by decreasing the occurrence of diseases that compromise the stability by causing fluctuations in the availability of meat and animal-derived food products such as milk, eggs, or traditional fermented products. As a consequence, an absence of biosecurity measures affects food security (in its quantitative definition, as described above) as well as the productive, sanitary, and environmental sustainability of the rural environment. Products of animal origin support local trade and the regional economy, while contributing to the availability of foods without great external dependence. The manufacture of foods of animal origin aims to create products that are durable and that maintain food availability for long periods of time, even during seasons with scarce resources. Thus, dry-cured or fermented meat products play an important role in food availability. Food security also refers to food access under healthy economic conditions; therefore, knowledge of the main tools that guarantee the safety of these kinds of food products is essential to achieving food stability and further food security.
Juan García-Díez; Carla Gonçalves; Luca Grispoldi; Beniamino Cenci-Goga; Cristina Saraiva. Determining Food Stability to Achieve Food Security. Sustainability 2021, 13, 7222 .
AMA StyleJuan García-Díez, Carla Gonçalves, Luca Grispoldi, Beniamino Cenci-Goga, Cristina Saraiva. Determining Food Stability to Achieve Food Security. Sustainability. 2021; 13 (13):7222.
Chicago/Turabian StyleJuan García-Díez; Carla Gonçalves; Luca Grispoldi; Beniamino Cenci-Goga; Cristina Saraiva. 2021. "Determining Food Stability to Achieve Food Security." Sustainability 13, no. 13: 7222.
During the last ten years, the worldwide interest in using insects as food and feed has surged. Edible insects fall within the category of novel foods, i.e., the category of food not consumed in significant amounts in the European Union before 15 May 1997 (the date of entry into force of Regulation (EC) No. 258/1997, later repealed by Regulation (EU) No. 2283/2015). One of the most promising insect species to be raised for food is the house cricket (Acheta domesticus). In this study, the rearing of a stock of house crickets was studied over a period of four months. The microbiological quality of the farm was studied using swabs on the surface of the rearing boxes to analyze the trend over time of different populations of microorganisms (total aerobic mesophilic microbiota, Lactobacillus spp., enterococci, Staphylococcus spp., Enterobacteriaceae, total coliforms, Pseudomonas spp. and molds). The presence of four antimicrobial resistance genes (aph, blaZ, sul1, and tetM) was investigated by polymerase chain reaction. A production scheme was also developed in order to obtain a cricket-based flour, which was analyzed for its microbiological and chemical-centesimal profile. The results obtained in this study demonstrate that the contamination increases with time and that a proper management of the farming system for insects is of the utmost importance, as it is for conventional farm animals such as ungulates, poultry, and rabbits. The old-fashioned adage “all full, all empty” for the farming system summarizes the need for proper cleaning and disinfection of the structures at the end of each production cycle.
Luca Grispoldi; Musafiri Karama; Saeed El-Ashram; Cristina Maria Saraiva; Juan García-Díez; Athanasios Chalias; Salvatore Barbera; Beniamino T. Cenci-Goga. Hygienic Characteristics and Detection of Antibiotic Resistance Genes in Crickets (Acheta domesticus) Breed for Flour Production. Microbiology Research 2021, 12, 503 -512.
AMA StyleLuca Grispoldi, Musafiri Karama, Saeed El-Ashram, Cristina Maria Saraiva, Juan García-Díez, Athanasios Chalias, Salvatore Barbera, Beniamino T. Cenci-Goga. Hygienic Characteristics and Detection of Antibiotic Resistance Genes in Crickets (Acheta domesticus) Breed for Flour Production. Microbiology Research. 2021; 12 (2):503-512.
Chicago/Turabian StyleLuca Grispoldi; Musafiri Karama; Saeed El-Ashram; Cristina Maria Saraiva; Juan García-Díez; Athanasios Chalias; Salvatore Barbera; Beniamino T. Cenci-Goga. 2021. "Hygienic Characteristics and Detection of Antibiotic Resistance Genes in Crickets (Acheta domesticus) Breed for Flour Production." Microbiology Research 12, no. 2: 503-512.
Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p< 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p< 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.
Cristina Saraiva; Ana Silva; Juan García-Díez; Beniamino Cenci-Goga; Luca Grispoldi; Aníbal Silva; José Almeida. Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese. Foods 2021, 10, 1106 .
AMA StyleCristina Saraiva, Ana Silva, Juan García-Díez, Beniamino Cenci-Goga, Luca Grispoldi, Aníbal Silva, José Almeida. Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese. Foods. 2021; 10 (5):1106.
Chicago/Turabian StyleCristina Saraiva; Ana Silva; Juan García-Díez; Beniamino Cenci-Goga; Luca Grispoldi; Aníbal Silva; José Almeida. 2021. "Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese." Foods 10, no. 5: 1106.
The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called semi-cooling time. On the other hand, for games, once bled and eviscerated, the carcass must be sent to a point where it can be sectioned or kept on air for maturation at refrigeration temperature. The precautions to observe are few and simple but essential: protect the meat and start the cooling process quickly. After preparing the animal (bleeding and evisceration), it may be necessary to face a period of transport that is sometimes long and not very easy; while small animals can be easily transported in a backpack, larger ones must necessarily be carried by several people or sometimes dragged to the vehicle capable of transporting them. It is obvious that a wild boar opened from the jaws to the pelvis and dragged for hundreds of meters will tend to be contaminated, although these contaminations are to be considered secondary for the preservation of the meat, compared to contamination by the intestinal contents. In an attempt to investigate the effect of delayed refrigeration on wild boar carcass contamination, the aim of this work was to determine a correlation between several hunting and logistic parameters (age, sex, animal weight, shooting distance, number of shots, weather and temperature and time from shot to refrigeration and to analysis) and bacterial contamination of the carcass. The correlation coefficient, r, was found to be 0.038 for the eviscerated body weight (p< 0.05), 0.091 for the external temperature on the day of hunting (p< 0.05), 0.027 for the time from shot to refrigeration (p = 0.081), 0.038 for the time from refrigeration to analysis (p< 0.05) and 0.043 for the time from shot to analysis (p< 0.05). These results stand for a negative correlation between the bacterial population and eviscerated carcass weight and between the bacterial population and external temperature and for a positive correlation between the time from shot to analysis and from refrigeration to analysis. No association was demonstrated between the bacterial population and the time from shot to refrigeration.
Beniamino Cenci-Goga; Alberto Amicabile; Musafiri Karama; Saeed El-Ashram; Cristina Saraiva; Juan García-Díez; Simone Finotti; Viviana Genna; Giampaolo Moretti; Riccardo Murari; Riccardo Muliari; Sabrina Bonizzato; Erica Lugoboni; Sabina Cassini; Caterina Dal-Ben; Luca Grispoldi. Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa). Animals 2021, 11, 1434 .
AMA StyleBeniamino Cenci-Goga, Alberto Amicabile, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Juan García-Díez, Simone Finotti, Viviana Genna, Giampaolo Moretti, Riccardo Murari, Riccardo Muliari, Sabrina Bonizzato, Erica Lugoboni, Sabina Cassini, Caterina Dal-Ben, Luca Grispoldi. Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa). Animals. 2021; 11 (5):1434.
Chicago/Turabian StyleBeniamino Cenci-Goga; Alberto Amicabile; Musafiri Karama; Saeed El-Ashram; Cristina Saraiva; Juan García-Díez; Simone Finotti; Viviana Genna; Giampaolo Moretti; Riccardo Murari; Riccardo Muliari; Sabrina Bonizzato; Erica Lugoboni; Sabina Cassini; Caterina Dal-Ben; Luca Grispoldi. 2021. "Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)." Animals 11, no. 5: 1434.
Enterococci are enteric organisms which are commonly isolated from ewe and goat's milk production in Umbria, Italy. For years enterococci have been considered as microorganisms only indicative of inadequate hygienic practices or exposure of the food to conditions that would permit multiplication of other undesirable bacteria. However, enterococci largely occur in many cheeses, and are now considered to be usual components of their typical microflora. They play a major role in cheese ripening due to lipolytic, proteolytic and caseinolytic activities. Enterococci have been also shown to be involved in food poisoning outbreaks although only E. faecalis has been demonstrated to cause changes in dairy products, thus being the only species of concern in dairy production. The aim of this study was to was to investigate the evolution of enterococci during the production and ripening of Pecorino cheese made with two different cheesemaking processes and characterize Enterococcus spp. isolates all along the cheesemaking and ripening process.
Beniamino Cenci-Goga; Musafiri Karama; Saeed El-Ashram; Cristina Saraiva; Juan García-Díez; Athanasios Chalias; Luca Grispoldi. Enterococci in Farm-Manufactured Pecorino and Goat Cheese. 2021, 1 .
AMA StyleBeniamino Cenci-Goga, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Juan García-Díez, Athanasios Chalias, Luca Grispoldi. Enterococci in Farm-Manufactured Pecorino and Goat Cheese. . 2021; ():1.
Chicago/Turabian StyleBeniamino Cenci-Goga; Musafiri Karama; Saeed El-Ashram; Cristina Saraiva; Juan García-Díez; Athanasios Chalias; Luca Grispoldi. 2021. "Enterococci in Farm-Manufactured Pecorino and Goat Cheese." , no. : 1.
Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the present study, the exploration of the activity of several starter cultures, at different fermentation times, was firstly investigated by reversed phase-high performance liquid chromatography. Among the tested strains, Lactobacillus helveticus showed a higher proteolytic activity and it was submitted to further investigations by changing the fermentation substrate (skim milk, brain heart infusion, peptone water) as well as the extraction strategy (trichloroacetic acid vs. glass beads). The chromatographic analyses and the in vitro antioxidant and antihypertensive assays highlighted considerable differences for L. helveticus hydrolysates from different substrates, while a negligible impact by the two extraction protocols emerged. Furthermore, nano-high pressure liquid chromatography coupled with a high resolution mass spectrometry analyzer allowed the preliminary discrimination of fractions from fermented skim milk, likely responsible for the found activity. The obtained results suggest the possibility of varying the fermentation parameters in order to maximize the functional effects of the bioactive peptides.
Federica Ianni; Alessandra Anna Altomare; Beniamino T. Cenci-Goga; Francesca Blasi; Luca Grispoldi; Luca Regazzoni; Lina Cossignani. Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates. Applied Sciences 2021, 11, 811 .
AMA StyleFederica Ianni, Alessandra Anna Altomare, Beniamino T. Cenci-Goga, Francesca Blasi, Luca Grispoldi, Luca Regazzoni, Lina Cossignani. Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates. Applied Sciences. 2021; 11 (2):811.
Chicago/Turabian StyleFederica Ianni; Alessandra Anna Altomare; Beniamino T. Cenci-Goga; Francesca Blasi; Luca Grispoldi; Luca Regazzoni; Lina Cossignani. 2021. "Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates." Applied Sciences 11, no. 2: 811.
Staphylococcus aureus is a gram-positive bacterium, commonly found in the nostrils, on the skin and on the hair of warm-blooded animals, including humans. It can produce a wide variety of virulence factors, including staphylococcal enterotoxins (SEs). In literature, 24 different SEs and many variants have been identified; among these, only five (the so-called classic enterotoxins) have been well-defined. Due to their emetic activity, SEs are frequently responsible for staphylococcal food poisoning, when consumers ingest contaminated food. SEs are proteins with a high tolerance of denaturing and can maintain their activity, even when the vegetative form of the bacteria is inactivated during food processing. The enterotoxin encoding genes are found in a variety of different genetic elements and, as a result, enterotoxin production varies widely between different populations of S. aureus. SEs production is modulated by multiple, and often overlapping, regulatory pathways, which are influenced by environmental factors. Furthermore, complex food matrices possess many characteristics (storage temperature, pH, sugar or salt concentration, presence of competitive microorganisms, etc.) that have a high impact on S. aureus behaviour. The multiple factors influencing S. aureus growth in food matrices and the production of SE complicates risk assessment procedures. In this review, we focus on enterotoxin production by S. aureus in food of animal origin, its regulation and detection and on the most recent developments in predictive microbiology and risk assessment models.
Luca Grispoldi; Musafiri Karama; Andrea Armani; Chrystalleni Hadjicharalambous; Beniamino T. Cenci-Goga. Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table. Italian Journal of Animal Science 2021, 20, 677 -690.
AMA StyleLuca Grispoldi, Musafiri Karama, Andrea Armani, Chrystalleni Hadjicharalambous, Beniamino T. Cenci-Goga. Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table. Italian Journal of Animal Science. 2021; 20 (1):677-690.
Chicago/Turabian StyleLuca Grispoldi; Musafiri Karama; Andrea Armani; Chrystalleni Hadjicharalambous; Beniamino T. Cenci-Goga. 2021. "Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table." Italian Journal of Animal Science 20, no. 1: 677-690.
The aim of this study was to compare the effect of a commercial formulation consisting of natural ingredients and dextrose on the production of salami. We analysed the effect on microbiological, physico-chemical and sensorial properties in the production of nitrite-free swine and roe deer (Capreolus capreolus) salami. Six batches of salami were prepared: four with the addition of starter cultures and diverse substrates (no substrate, skimmed milk, commercial formulation and dextrose) and two without starter cultures as controls (one without substrate and one with skimmed milk). Samples for microbiological and physico-chemical analysis were taken on day 0, day 5 and day 25. A sensory evaluation was performed at the end of the ripening process. The best results regarding the changes in the microbiota were observed in the batch produced with the addition of skimmed milk (final concentration for Pseudomonas spp. was 3.07 ± 1.11 log cfu g−1, for Enterobacteriaceae was 1.57 ± 0.51 log cfu g−1 and the total coliforms were undetectable). As regards the sensory evaluation, the best scores (in particular colour uniformity, fat/lean distribution and mould flavour) were assigned to the salami produced with the addition of dextrose. According to the results obtained in this study, the addition of the commercial formulation to manufacture nitrite and nitrate-free, dry-cured swine and roe deer salami led to no significant effects on their microbiological and sensory characteristics. Overall, the results obtained with the addition of the commercial formulation were very similar to those obtained by adding dextrose, which is the main component of the formulation itself.
Luca Grispoldi; Musafiri Karama; Paola Sechi; Maria Francesca Iulietto; Chrystalleni Hadjicharalambous; Beniamino Cenci-Goga. Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami. Italian Journal of Animal Science 2021, 20, 132 -142.
AMA StyleLuca Grispoldi, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Chrystalleni Hadjicharalambous, Beniamino Cenci-Goga. Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami. Italian Journal of Animal Science. 2021; 20 (1):132-142.
Chicago/Turabian StyleLuca Grispoldi; Musafiri Karama; Paola Sechi; Maria Francesca Iulietto; Chrystalleni Hadjicharalambous; Beniamino Cenci-Goga. 2021. "Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami." Italian Journal of Animal Science 20, no. 1: 132-142.
The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime.
Beniamino T. Cenci-Goga; Maria Francesca Iulietto; Paola Sechi; Elena Borgogni; Musafiri Karama; Luca Grispoldi. New Trends in Meat Packaging. Microbiology Research 2020, 11, 56 -67.
AMA StyleBeniamino T. Cenci-Goga, Maria Francesca Iulietto, Paola Sechi, Elena Borgogni, Musafiri Karama, Luca Grispoldi. New Trends in Meat Packaging. Microbiology Research. 2020; 11 (2):56-67.
Chicago/Turabian StyleBeniamino T. Cenci-Goga; Maria Francesca Iulietto; Paola Sechi; Elena Borgogni; Musafiri Karama; Luca Grispoldi. 2020. "New Trends in Meat Packaging." Microbiology Research 11, no. 2: 56-67.
Ground beef contamination with Escherichia coli is usually a result of carcass faecal contamination during the slaughter process. Carcasses are contaminated when they come into contact with soiled hides or intestinal leakage content during dressing and the evisceration processes. A more recent and compelling hypothesis is that, when lymph nodes are present in manufacturing beef trimmings, they can be a potential source of Enterobacteriaceae contamination of ground beef. The aim of this study was to investigate the occurrence of E. coli in lymph nodes from beef carcasses used for ground meat production, in six slaughter plants situated in central Italy A total of 597 subiliac (precrural) lymph nodes were obtained from 597 cattle carcasses and screened for E. coli by culture. Furthermore, E. coli isolates (one per positive carcass) were tested for stx1, stx2 eaeA and hlyA genes that are commonly used to identify and characterise shiga toxin-producing E. coli (STEC). In addition, the E. coli isolates were profiled for antimicrobial susceptibility. A proportion of 34.2% (204/597) carcasses were positive for E. coli. PCR revealed that 29% (59/204) of E. coli possessed stx1 or stx2 which corresponded to 9.9% of the cattle sampled. Moreover, a combination of stx1 or stx2 and eaeA was found in in 4 isolates (2% among E. coli positive samples and 1% among cattle sampled) and a combination of stx1 or stx2 and eaeA and hly in 1 isolate (0.5% and 0.2%). More than 95% of isolates were susceptible to gentamicin, ceftriaxone, cyprofloxacin and cefotaxime while high rates of resistance were recorded for cephalotin, ampicillin, tetracycline, tripe sulfa and streptomycin. The multivariate analysis identified “age” as the factor most closely related to E. coli positivity (either generic E. coli or STEC) in bovine lymph nodes. In conclusion, subiliac lymph nodes represent a source of E. coli for ground beef. These results are of major importance for risk assessment and improving good manufacturing practices during animal slaughter and ground meat production.
Luca Grispoldi; Musafiri Karama; Chrystalleni Hadjicharalambous; Fabrizio De Stefani; Giulia Ventura; Margherita Ceccarelli; Marco Revoltella; Paola Sechi; Carlo Crotti; Antonio D'innocenzo; Gerardo Couto-Contreras; Beniamino Cenci-Goga. Bovine lymph nodes as a source of Escherichia coli contamination of the meat. International Journal of Food Microbiology 2020, 331, 108715 .
AMA StyleLuca Grispoldi, Musafiri Karama, Chrystalleni Hadjicharalambous, Fabrizio De Stefani, Giulia Ventura, Margherita Ceccarelli, Marco Revoltella, Paola Sechi, Carlo Crotti, Antonio D'innocenzo, Gerardo Couto-Contreras, Beniamino Cenci-Goga. Bovine lymph nodes as a source of Escherichia coli contamination of the meat. International Journal of Food Microbiology. 2020; 331 ():108715.
Chicago/Turabian StyleLuca Grispoldi; Musafiri Karama; Chrystalleni Hadjicharalambous; Fabrizio De Stefani; Giulia Ventura; Margherita Ceccarelli; Marco Revoltella; Paola Sechi; Carlo Crotti; Antonio D'innocenzo; Gerardo Couto-Contreras; Beniamino Cenci-Goga. 2020. "Bovine lymph nodes as a source of Escherichia coli contamination of the meat." International Journal of Food Microbiology 331, no. : 108715.
Probiotic viability is generally determined by quantifying its resistance to simulated gastric juice or to simulated intestinal fluid in in vitro tests, which measure microbial survival after given periods of contact. The use of a neutralizing agent is needed to avoid a carry-over of gastric or intestinal juice into the culture media of the subsequent analysis and to avoid any antimicrobial effect extended over the defined period of contact of the test. Neutralization of gastric juice and intestinal juice are of the utmost importance to present data accurately. Failing to do so determines a carry-over of bactericidal activity to the plates used for the enumeration, which further reduces the number of surviving cells. Examples of such incorrect adaptation of the test are available in literature. The purpose of this perspective stems from the discovery that many studies do not adhere to internationally recognized standards, e.g., EN 1040:2005 (European Committee for Standardization [ECS], 2005), to evaluate the basic, bactericidal activity of compounds, especially for the neutralization step.
Luca Grispoldi; Riccardo Giglietti; Giovanna Traina; Beniamino Cenci-Goga. How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents. Frontiers in Microbiology 2020, 11, 204 .
AMA StyleLuca Grispoldi, Riccardo Giglietti, Giovanna Traina, Beniamino Cenci-Goga. How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents. Frontiers in Microbiology. 2020; 11 ():204.
Chicago/Turabian StyleLuca Grispoldi; Riccardo Giglietti; Giovanna Traina; Beniamino Cenci-Goga. 2020. "How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents." Frontiers in Microbiology 11, no. : 204.
The presence of lactic acid bacteria can be detrimental when the abundant growth of slime-producing strains (Lactobacillus spp. and Leuconostoc spp.) causes spoilage of meat products. Two strains of lactic acid bacteria were isolated from vacuum-packed cooked hams that had been withdrawn from the market for the so-called ropy slime defect and identified as Leuconostoc mesenteroides. In an attempt to define the behavior of ropy slime–producing bacteria, two strains of L. mesenteroides were incubated in de Man Rogosa Sharpe broth at different storage temperatures and conditions of thermal abuse (4, 12, 20, 30, 37, and 44°C). Both strains showed a lack of growth at 44°C, a good level of development at 30 and 37°C, and evident growth ability at low temperatures, with a long stationary phase. In particular, the bacterial concentration at 4°C was >105 CFU mL−1 after more than 120 days of incubation. This study demonstrates that the refrigeration temperature for cooked meat products does not constitute a hurdle for ropy slime producers and their subsequent ability to spoil. HIGHLIGHTS
Beniamino T. Cenci-Goga; Paola Sechi; Maria F. Iulietto; Shahin Amirjalali; Salvatore Barbera; Musafiri Karama; Sharif S. Aly; Luca Grispoldi. Characterization and Growth under Different Storage Temperatures of Ropy Slime–Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products. Journal of Food Protection 2020, 83, 1043 -1049.
AMA StyleBeniamino T. Cenci-Goga, Paola Sechi, Maria F. Iulietto, Shahin Amirjalali, Salvatore Barbera, Musafiri Karama, Sharif S. Aly, Luca Grispoldi. Characterization and Growth under Different Storage Temperatures of Ropy Slime–Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products. Journal of Food Protection. 2020; 83 (6):1043-1049.
Chicago/Turabian StyleBeniamino T. Cenci-Goga; Paola Sechi; Maria F. Iulietto; Shahin Amirjalali; Salvatore Barbera; Musafiri Karama; Sharif S. Aly; Luca Grispoldi. 2020. "Characterization and Growth under Different Storage Temperatures of Ropy Slime–Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products." Journal of Food Protection 83, no. 6: 1043-1049.
The use antimicrobials for therapeutic and metaphylactic purpose in humans and agriculture exerts selective pressure on animal and environmental microbiota resulting in the survival and spread of antimicrobial resistance genes among bacteria and subsequent development of resistance in bacteria. Previous studies have shown that honey bees’ microbiota (Apis mellifera) can accumulate antimicrobial resistance genes in their microbiome and act as collectors and disseminators of resistance genes. The aim of this study was to investigate to what extent honey bees act as reservoir of select antimicrobial resistance genes. This study was conducted on 35 groups of bees. Bees were collected from 35 sites in Umbria, Italy. PCR was used to screen pooled ground bees’ specimens for genes that code for resistance against antimicrobials that are commonly used in humans and in veterinary medicine including aminoglycosides (aph), beta-lactams (blaZ), tetracycline (tetM) and sulphonamides (sul1 and sul2). Twenty-four samples out of 35 (68.57%) were positive for at least one antimicrobial resistance gene. Two samples were positive for the aph, 5.71%; eight for blaZ, 22.86%; three for tetM, 8.57%; ten for sul1, 28.57% and eighteen for sul2, 51.43%. Positivity to more than one antimicrobial resistance gene was observed in nine samples, 25.71%. The multivariate analysis identified “presence of farms nearby” as the factor most closely related to PCR positivity. Honey bees (Apis mellifera) from Umbria, Italy, carry antimicrobial resistance genes and can be used as indicators of the presence of resistance genes in the environment.
Beniamino T. Cenci-Goga; Paola Sechi; Musafiri Karama; Rosa Ciavarella; Maria Vittoria Pipistrelli; Enzo Goretti; Antonia Concetta Elia; Tiziano Gardi; Matteo Pallottini; Riccardo Rossi; Roberta Selvaggi; Luca Grispoldi. Cross-sectional study to identify risk factors associated with the occurrence of antimicrobial resistance genes in honey bees Apis mellifera) in Umbria, Central Italy. Environmental Science and Pollution Research 2020, 27, 9637 -9645.
AMA StyleBeniamino T. Cenci-Goga, Paola Sechi, Musafiri Karama, Rosa Ciavarella, Maria Vittoria Pipistrelli, Enzo Goretti, Antonia Concetta Elia, Tiziano Gardi, Matteo Pallottini, Riccardo Rossi, Roberta Selvaggi, Luca Grispoldi. Cross-sectional study to identify risk factors associated with the occurrence of antimicrobial resistance genes in honey bees Apis mellifera) in Umbria, Central Italy. Environmental Science and Pollution Research. 2020; 27 (9):9637-9645.
Chicago/Turabian StyleBeniamino T. Cenci-Goga; Paola Sechi; Musafiri Karama; Rosa Ciavarella; Maria Vittoria Pipistrelli; Enzo Goretti; Antonia Concetta Elia; Tiziano Gardi; Matteo Pallottini; Riccardo Rossi; Roberta Selvaggi; Luca Grispoldi. 2020. "Cross-sectional study to identify risk factors associated with the occurrence of antimicrobial resistance genes in honey bees Apis mellifera) in Umbria, Central Italy." Environmental Science and Pollution Research 27, no. 9: 9637-9645.
The use of antioxidants in meat preparation and meat products is highly debated. Regulations define the use of antioxidants mostly in terms of the age-old subdivision between meat preparations and meat products. Best practices are not well represented in regulations. Antioxidants for foodstuffs during processing or before packing protect colour, aroma and nutrient content. As regards food safety regulations, long-term efforts have been made in terms of food standards, food control systems, food legislation and regulatory approaches. These have, however, generated several questions on how to apply the law to diverse food businesses. To answer these questions, a thorough examination of the EU legislator’s choices for food additives and definitions is provided and discussed in relation to factors affecting microbial growth. The paper highlights the regulatory aspects along with the correct application and interpretation of the norms
Beniamino T. Cenci-Goga; Musafiri Karama; Chrystalleni Hadjichralambous; Paola Sechi; Luca Grispoldi. Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge? European Food Research and Technology 2020, 246, 661 -668.
AMA StyleBeniamino T. Cenci-Goga, Musafiri Karama, Chrystalleni Hadjichralambous, Paola Sechi, Luca Grispoldi. Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge? European Food Research and Technology. 2020; 246 (4):661-668.
Chicago/Turabian StyleBeniamino T. Cenci-Goga; Musafiri Karama; Chrystalleni Hadjichralambous; Paola Sechi; Luca Grispoldi. 2020. "Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge?" European Food Research and Technology 246, no. 4: 661-668.
The early diagnosis of mastitis is an essential factor for the prompt detection of the animal for further actions. In fact, if not culled, infected cows must be segregated from the milking herd and milked last, or milked with separate milking units. Besides microbiological analysis, the somatic cell count (SCC) commonly used as predictor of intramammary infection, frequently lead to a misclassification of milk samples. To overcome these limitations, more specific biomarkers are continuously evaluated. The total amino acid content increases significantly in mastitic milk compared to normal milk. S. aureus requires branched-chain amino acids (BCAAs—isoleucine, leucine, and valine) for protein synthesis, branched-chain fatty acids synthesis, and environmental adaptation by responding to their availability via transcriptional regulators. The increase of BCAAs in composite milk has been postulated to be linked to mammary infection by S. aureus. The aim of this work is to demonstrate, by a direct ion-pairing reversed-phase method, based on the use of the evaporative light-scattering detector (IP-RP-HPLC-ELSD), applied to 65 composite cow milk samples, a correlation between the concentration of isoleucine and leucine, and S. aureus load. The correlation coefficient, r, was found to be 0.102 for SCC (p = 0.096), 0.622 for isoleucine (p < 0.0001), 0.586 for leucine (p < 0.0001), 0.013 for valine (p = 0.381), and 0.07 for tyrosine (p = 0.034), standing for a positive correlation between S. aureus and isoleucine and leucine concentration. The link between the content of BCAAs, isoleucine and leucine, and udder infection by S. aureus demonstrated with our study has an important clinical value for the rapid diagnosis of S. aureus mastitis in cows.
L. Grispoldi; M. Karama; F. Ianni; A. La Mantia; L. Pucciarini; E. Camaioni; R. Sardella; P. Sechi; B. Natalini; B. T. Cenci-Goga. The Relationship between S. aureus and Branched-Chain Amino Acids Content in Composite Cow Milk. Animals 2019, 9, 981 .
AMA StyleL. Grispoldi, M. Karama, F. Ianni, A. La Mantia, L. Pucciarini, E. Camaioni, R. Sardella, P. Sechi, B. Natalini, B. T. Cenci-Goga. The Relationship between S. aureus and Branched-Chain Amino Acids Content in Composite Cow Milk. Animals. 2019; 9 (11):981.
Chicago/Turabian StyleL. Grispoldi; M. Karama; F. Ianni; A. La Mantia; L. Pucciarini; E. Camaioni; R. Sardella; P. Sechi; B. Natalini; B. T. Cenci-Goga. 2019. "The Relationship between S. aureus and Branched-Chain Amino Acids Content in Composite Cow Milk." Animals 9, no. 11: 981.
Ready to Eat (RTE) cooked meat products are among the most consumed RTE food subcategories in the EU. They are also associated with the highest number of listeriosis cases per year. Contamination with Listeria monocytogenes may arise from post‐processing and its growth is often supported by the pH and water activity of the product. L. monocytogenes may grow during refrigeration and reach unacceptable levels at the time of consumption, posing a public health risk. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) of L. monocytogenes in a traditional Italian RTE cooked meat product. Data for the risk assessment included prevalence and concentration of the microorganism, temperature‐time conditions during transport and storage, information on the growth of the microorganism and its potential for disease (dose–response). These data were obtained from laboratory analysis of product samples (n = 50), a consumer survey (n = 160), recordings of temperatures of domestic refrigerators (n = 60) and were complemented with information from the literature. The data were described with appropriate probability distributions and introduced into a previously described growth model of L. monocytogenes. Based on the above components, a probabilistic model was created to evaluate the growth of L. monocytogenes at each stage of the product pathway (retail storage, transportation and domestic storage) using Monte Carlo simulations. The model design for this pathogen/food product combination, alongside with the findings of the study are included in a separate publication (manuscript under preparation). The results may help risk managers to apply appropriate control measures to minimise the public health risk. The project contributed to further education of the fellow, especially in the use of QMRA risk analysis tools and laid the foundations for future collaborations between the fellow's home institution, the University of Crete, Greece and the University of Perugia, Italy.
Chrystalleni Hadjicharalambous; Luca Grispoldi; Beniamino Cenci-Goga. Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product. EFSA Journal 2019, 17, e170906 .
AMA StyleChrystalleni Hadjicharalambous, Luca Grispoldi, Beniamino Cenci-Goga. Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product. EFSA Journal. 2019; 17 ():e170906.
Chicago/Turabian StyleChrystalleni Hadjicharalambous; Luca Grispoldi; Beniamino Cenci-Goga. 2019. "Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product." EFSA Journal 17, no. : e170906.
Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To determine how much time can elapse between can seaming and sterilisation in the autoclave without any risk of enterotoxin production by S. aureus, the growth and enterotoxin production of three enterotoxin A producing strains of S. aureus (one ATCC strain and two field strains) in canned meat before sterilisation was investigated at three different temperatures (37, 20 and 10 °C). Two types of meat were used, one with and one without sodium nitrite. In the canned products, the spiked bacteria spread throughout the meat and reached high levels. Enterotoxin production was shown to start 10 hours after incubation at 37 °C and after 48 h after incubation at 20 °C; the production of enterotoxin was always detected in the transition between the exponential and the stationary growth phase. At 10 °C, the enterotoxin was never detected. The statistical analysis of the data showed that the difference between the two different types of meat was not statistically significant (p value > 0.05). Since it is well known that following heat treatment, staphylococcal enterotoxins, although still active (in in vivo assays), can be undetectable (loss of serological recognition) depending on the food matrix and pH, it is quite difficult to foresee the impact of heat treatment on enterotoxin activity. Therefore, although the bacteria are eliminated, the toxins may remain and cause food poisoning. The significance of the results of this study towards implementing good manufacturing practices and hazard analysis critical control points in a canned meat factory are discussed with reference to the management of pre-retorting steps after seaming.
Luca Grispoldi; Paul Alexanderu Popescu; Musafiri Karama; Vito Gullo; Giusi Poerio; Elena Borgogni; Paolo Torlai; Giuseppina Chianese; Anna Giovanna Fermani; Paola Sechi; Beniamino Cenci-Goga. Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting. Toxins 2019, 11, 291 .
AMA StyleLuca Grispoldi, Paul Alexanderu Popescu, Musafiri Karama, Vito Gullo, Giusi Poerio, Elena Borgogni, Paolo Torlai, Giuseppina Chianese, Anna Giovanna Fermani, Paola Sechi, Beniamino Cenci-Goga. Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting. Toxins. 2019; 11 (5):291.
Chicago/Turabian StyleLuca Grispoldi; Paul Alexanderu Popescu; Musafiri Karama; Vito Gullo; Giusi Poerio; Elena Borgogni; Paolo Torlai; Giuseppina Chianese; Anna Giovanna Fermani; Paola Sechi; Beniamino Cenci-Goga. 2019. "Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting." Toxins 11, no. 5: 291.
Staphylococcus aureus is not only a common cause of bovine mastitis, but also an agent of food poisoning in humans. In an attempt to determine whether staphylococci causing bovine mastitis could also cause food poisoning, 60 isolates of presumed S. aureus were isolated in the period between March and August 2017 from 3,384 routine, composite, quarter milk samples of individual cows raised on 12 dairy farms in central Italy. Seventeen out of 60 isolates were confirmed as S. aureus after coagulase, thermonuclease, and biochemical tests. These isolates were analyzed by PCR for the presence of the nuc, sea, seb, sec, sed, and see genes. The positive isolates were nuc, 100% (17); sea, 35.29% (6); seb, 5.88% (1); sec, 5.88% (1); sed, 29.41% (5); and see, 47.06% (8). The isolates were also tested with 2 enzyme immunoassay diagnostic kits, one for the screening detection of the production of staphylococcal enterotoxins (SEA, SEB, SEC, SED, SEE) and one for the detection of specific enterotoxin produced by each isolate. Seven out of 17 (41.18%) were enterotoxin producers: 7 produced SEA (41.18%), 1 SEB (5.88%), 1 SEC (5.88%), 5 SED (29.41%), and 6 SEE (35.29%). To further characterize the isolates, they were analyzed by the Kirby Bauer test for susceptibility to 13 antimicrobials (ampicillin, ciprofloxacin, kanamycin, tetracycline, gentamicin, methicillin, nalidixic acid, erythromycin, amoxicillin/clavulanic acid, streptomycin, vancomycin, neomycin, and enrofloxacin), and we detected resistance to ampicillin (52.94%), nalidixic acid (70.59%), erythromycin (5.88%), and amoxicillin/clavulanic acid (17.65%). The isolates were sensitive to the main classes of antimicrobials used for the treatment of bovine subclinical mastitis. The presence of enterotoxin-producing isolates of S. aureus in bovine milk means that a temperature abuse or a breakdown in the thermal treatment of the milk could present a food safety risk, particularly if all enterotoxigenic isolates could potentially produce SEA in milk.
Luca Grispoldi; Luca Massetti; Paola Sechi; Maria F. Iulietto; Margherita Ceccarelli; Musafiri Karama; Paul A. Popescu; Francesco Pandolfi; Beniamino Cenci-Goga. Short communication: Characterization of enterotoxin-producing Staphylococcus aureus isolated from mastitic cows. Journal of Dairy Science 2019, 102, 1059 -1065.
AMA StyleLuca Grispoldi, Luca Massetti, Paola Sechi, Maria F. Iulietto, Margherita Ceccarelli, Musafiri Karama, Paul A. Popescu, Francesco Pandolfi, Beniamino Cenci-Goga. Short communication: Characterization of enterotoxin-producing Staphylococcus aureus isolated from mastitic cows. Journal of Dairy Science. 2019; 102 (2):1059-1065.
Chicago/Turabian StyleLuca Grispoldi; Luca Massetti; Paola Sechi; Maria F. Iulietto; Margherita Ceccarelli; Musafiri Karama; Paul A. Popescu; Francesco Pandolfi; Beniamino Cenci-Goga. 2019. "Short communication: Characterization of enterotoxin-producing Staphylococcus aureus isolated from mastitic cows." Journal of Dairy Science 102, no. 2: 1059-1065.
Regulation (EC) No. 1099/2009 on the protection of animals at the time of killing establishes an obligation to spare animals any avoidable suffering or stress prior to their slaughter. Although it has been pointed out that stressors also include noise, which can cause suffering and affect the quality of the meat, current legislation does not set a limit for environmental noise in slaughterhouses. This study was conducted in three slaughterhouses in central Italy to assess the environmental acoustic level using a smartphone app. The selected, medium-sized slaughterhouses for pigs and cattle were subjected to measurements using a sound-level meter (Noise Meter for iOS) during working hours at the unloading area and lairage, along the chute to the restraining pen, at the time of stunning and at the slaughter hall. For the bovine lines the average values expressed in dB ranged from 76.33 (SD 2.08) to 93.00 (SD 2.14) for abattoir 1, from 75.00 (SD 1.87) to 92.33 (SD 4.89) for abattoir 2 and from 75.67 (SD 7.09) to 88.83 (SD 4.79) for abattoir 3. For the pig lines the average values expressed in dB ranged from 77.50 (SD 3.11) to 100.33 (SD 1.53) for abattoir 1, from 83.00 (SD 2.00) to 99.75 (SD 2.63) for abattoir 2 and from 71.20 (SD 6.49) to 99.50 (SD 1.31) for abattoir 3. Data show that the pig slaughter line was always noisier than the cattle line and the slaughter hall always showed the highest values (i.e. 100 dB), when compared to the unloading area (i.e. 79 dB).
Maria Francesca Iulietto; Paola Sechi; Clelia Mansi Gaudenzi; Luca Grispoldi; Margherita Ceccarelli; Salvatore Barbera; Beniamino Cenci-Goga. Noise assessment in slaughterhouses by means of a smartphone app. Italian Journal of Food Safety 2018, 7, 1 .
AMA StyleMaria Francesca Iulietto, Paola Sechi, Clelia Mansi Gaudenzi, Luca Grispoldi, Margherita Ceccarelli, Salvatore Barbera, Beniamino Cenci-Goga. Noise assessment in slaughterhouses by means of a smartphone app. Italian Journal of Food Safety. 2018; 7 (2):1.
Chicago/Turabian StyleMaria Francesca Iulietto; Paola Sechi; Clelia Mansi Gaudenzi; Luca Grispoldi; Margherita Ceccarelli; Salvatore Barbera; Beniamino Cenci-Goga. 2018. "Noise assessment in slaughterhouses by means of a smartphone app." Italian Journal of Food Safety 7, no. 2: 1.
Maria Francesca Iulietto; Paola Sechi; Elisa Cella; Luca Grispoldi; Margherita Ceccarelli; Ahmad Rasheed Al Ani; Bilge Işıklar; Haluk M. Anil; Beniamino Terzo Cenci-Goga. Inhibition of Listeria monocytogenes by a formulation of selected dairy starter cultures and probiotics in an in vitro model. Italian Journal of Animal Science 2018, 17, 845 -850.
AMA StyleMaria Francesca Iulietto, Paola Sechi, Elisa Cella, Luca Grispoldi, Margherita Ceccarelli, Ahmad Rasheed Al Ani, Bilge Işıklar, Haluk M. Anil, Beniamino Terzo Cenci-Goga. Inhibition of Listeria monocytogenes by a formulation of selected dairy starter cultures and probiotics in an in vitro model. Italian Journal of Animal Science. 2018; 17 (4):845-850.
Chicago/Turabian StyleMaria Francesca Iulietto; Paola Sechi; Elisa Cella; Luca Grispoldi; Margherita Ceccarelli; Ahmad Rasheed Al Ani; Bilge Işıklar; Haluk M. Anil; Beniamino Terzo Cenci-Goga. 2018. "Inhibition of Listeria monocytogenes by a formulation of selected dairy starter cultures and probiotics in an in vitro model." Italian Journal of Animal Science 17, no. 4: 845-850.