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Dr. Filippo Giarratana
Department of Veterinary Science, University of Study of Messina, Messina 98168, Italy

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0 Food Microbiology
0 Food Quality
0 Food Safety
0 essential oil
0 predictive microbiology

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essential oil
predictive microbiology

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Research note
Published: 06 June 2021 in Journal of Aquatic Food Product Technology
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Two hundred and eighty samples of wild and farmed Mytilus galloprovincialis, harvested along the Algerian Mediterranean coast, were processed for the occurrence of Vibrio spp. The mussels were sampled monthly in 2018, in conjunction with the Algerian cholera outbreak that occurred in August. Overall, 33 strains of V. cholerae and 18 strains of V. fluvialis were isolated from 34 wild mussels sampled between July and September. A strain of V. cholerae O1 serotype Ogawa was found in a wild sample of mussels collected after the cholera outbreak. The results confirm the role of mussels as vector for V. cholerae.

ACS Style

Sonia Arab; Luca Nalbone; Filippo Giarratana; Ali Berbar. Vibrio spp. in Wild and Farmed Mytilus galloprovincialis along the Algerian Mediterranean Coast: Evidence of V. cholerae 01 Serotype Ogawa. Journal of Aquatic Food Product Technology 2021, 30, 774 -783.

AMA Style

Sonia Arab, Luca Nalbone, Filippo Giarratana, Ali Berbar. Vibrio spp. in Wild and Farmed Mytilus galloprovincialis along the Algerian Mediterranean Coast: Evidence of V. cholerae 01 Serotype Ogawa. Journal of Aquatic Food Product Technology. 2021; 30 (6):774-783.

Chicago/Turabian Style

Sonia Arab; Luca Nalbone; Filippo Giarratana; Ali Berbar. 2021. "Vibrio spp. in Wild and Farmed Mytilus galloprovincialis along the Algerian Mediterranean Coast: Evidence of V. cholerae 01 Serotype Ogawa." Journal of Aquatic Food Product Technology 30, no. 6: 774-783.

Journal article
Published: 13 May 2021 in Sustainability
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Hermetia illucens meal (HIM) as ingredient in feed represents a way to achieve more sustainable food production. The aim was to characterize the chemical, microbiological and organoleptic characteristics of four diets for Sparus aurata, isoenergetic and isoproteic, containing 0%, 25%, 35% and 50% of HIM in substitution of fish meal (FM). Analyses were carried out using gas chromatography for fatty acids and amino acids, ICP-OES for minerals and liquid chromatography for aflatoxins and following International Organization for Standardization methods for microbial flora. E-sensing analysis of the diets was evaluated using an artificial sensory platform (E-eye, E-nose and E-tongue). The chemical results were submitted to a one-way ANOVA while Principal Component Analysis (PCA) of the e-sensing data was performed. No significant differences were observed for polyunsaturated fatty acids, thrombogenic and peroxidation indices among the diets. The replacement of FM with HIM increased the content of lysine, methionine, isoleucine, leucine, threonine and valine, while phosphorus, calcium and sodium content decreased (p < 0.01) as the percentage of HIM increased. Lead was significantly below the maximum level set by the EU regulation. The diets showed good hygienic and sanitary quality. The artificial senses permitted distinguishing color, odor and taste among the diets. Data allow considering Hermetia illucens as alternative protein source in fish nutrition.

ACS Style

Marianna Oteri; Ambra Di Rosa; Vittorio Lo Presti; Filippo Giarratana; Giovanni Toscano; Biagina Chiofalo. Black Soldier Fly Larvae Meal as Alternative to Fish Meal for Aquaculture Feed. Sustainability 2021, 13, 5447 .

AMA Style

Marianna Oteri, Ambra Di Rosa, Vittorio Lo Presti, Filippo Giarratana, Giovanni Toscano, Biagina Chiofalo. Black Soldier Fly Larvae Meal as Alternative to Fish Meal for Aquaculture Feed. Sustainability. 2021; 13 (10):5447.

Chicago/Turabian Style

Marianna Oteri; Ambra Di Rosa; Vittorio Lo Presti; Filippo Giarratana; Giovanni Toscano; Biagina Chiofalo. 2021. "Black Soldier Fly Larvae Meal as Alternative to Fish Meal for Aquaculture Feed." Sustainability 13, no. 10: 5447.

Journal article
Published: 10 May 2021 in Sustainability
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To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.

ACS Style

Najla Trabelsi; Luca Nalbone; Ambra Di Rosa; Abdelaziz Ed-Dra; Salma Nait-Mohamed; Ridha Mhamdi; Alessandro Giuffrida; Filippo Giarratana. Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation. Sustainability 2021, 13, 5310 .

AMA Style

Najla Trabelsi, Luca Nalbone, Ambra Di Rosa, Abdelaziz Ed-Dra, Salma Nait-Mohamed, Ridha Mhamdi, Alessandro Giuffrida, Filippo Giarratana. Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation. Sustainability. 2021; 13 (9):5310.

Chicago/Turabian Style

Najla Trabelsi; Luca Nalbone; Ambra Di Rosa; Abdelaziz Ed-Dra; Salma Nait-Mohamed; Ridha Mhamdi; Alessandro Giuffrida; Filippo Giarratana. 2021. "Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation." Sustainability 13, no. 9: 5310.

Journal article
Published: 20 April 2021 in Sustainability
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Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC50 of 0.29 ± 0.04 mg/mL, EC50 of 0.74 ± 0.08 mg/mL, and RC50 of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field.

ACS Style

Abdelaziz Ed-Dra; Luca Nalbone; Fouzia Filali; Najla Trabelsi; Yassine El Majdoub; Brahim Bouchrif; Filippo Giarratana; Alessandro Giuffrida. Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica. Sustainability 2021, 13, 4594 .

AMA Style

Abdelaziz Ed-Dra, Luca Nalbone, Fouzia Filali, Najla Trabelsi, Yassine El Majdoub, Brahim Bouchrif, Filippo Giarratana, Alessandro Giuffrida. Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica. Sustainability. 2021; 13 (8):4594.

Chicago/Turabian Style

Abdelaziz Ed-Dra; Luca Nalbone; Fouzia Filali; Najla Trabelsi; Yassine El Majdoub; Brahim Bouchrif; Filippo Giarratana; Alessandro Giuffrida. 2021. "Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica." Sustainability 13, no. 8: 4594.

Original article
Published: 14 April 2021 in Environmental Sustainability
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In agriculture, the use of herbicides is necessary to prevent or restrict the growth of weeds that affect the yields of crops such as cereals and legumes. Intensive agriculture relies heavily on the use of herbicides to increase crop yields and provide abundant, inexpensive, and visually appealing food. However, the distribution and persistence of these chemicals in the field can negatively affect the growth and physiological parameters of the crop. The objective of this study was to evaluate the effect of different doses of two widely used pesticides (glyphosate and paraquat) in the Meknes region of Morocco on seed germination, amino acid content, and photosynthetic pigments of Vicia faba, Phaseolus vulgaris, and Sorghum bicolor. Results showed that pesticide application decreased seed germination and seedling efficiency. Both compounds acted as inhibitors and reduced the growth of V. faba, P. vulgaris, and S. bicolor when applied in higher concentrations, 5.4 g/L for glyphosate and 4 g/L for paraquat, which are the recommended doses in agriculture. Besides, similar herbicide effects on photosynthetic pigments and amino acid content were observed, with decreases in these parameters at higher doses. Our research concludes that the application of glyphosate and paraquat to V. faba, P. vulgaris, and S. bicolor seeds negatively affected germination, photosynthetic pigments and amino acids.

ACS Style

Mohamed Maldani; Fatima Zahra Aliyat; Simone Cappello; Marina Morabito; Filippo Giarratana; Laila Nassiri; Jamal Ibijbijen. Effect of glyphosate and paraquat on seed germination, amino acids, photosynthetic pigments and plant morphology of Vicia faba, Phaseolus vulgaris and Sorghum bicolor. Environmental Sustainability 2021, 1 -11.

AMA Style

Mohamed Maldani, Fatima Zahra Aliyat, Simone Cappello, Marina Morabito, Filippo Giarratana, Laila Nassiri, Jamal Ibijbijen. Effect of glyphosate and paraquat on seed germination, amino acids, photosynthetic pigments and plant morphology of Vicia faba, Phaseolus vulgaris and Sorghum bicolor. Environmental Sustainability. 2021; ():1-11.

Chicago/Turabian Style

Mohamed Maldani; Fatima Zahra Aliyat; Simone Cappello; Marina Morabito; Filippo Giarratana; Laila Nassiri; Jamal Ibijbijen. 2021. "Effect of glyphosate and paraquat on seed germination, amino acids, photosynthetic pigments and plant morphology of Vicia faba, Phaseolus vulgaris and Sorghum bicolor." Environmental Sustainability , no. : 1-11.

Journal article
Published: 02 April 2021 in Veterinary World
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Background and Aim: Balantidiasis, caused by Balantidium coli (syn. Neobalantidium coli or B. coli), represents a neglected parasitic infection of zoonotic significance affecting a variety of hosts, including domestic pigs that are the main reservoir. B. coli has a direct life cycle with a fecal-oral route transmission that occurs mainly by the ingestion of food and water contaminated with cysts. The ingestion of meat contaminated during inappropriate slaughtering processes may represent a new potential route of transmission. Only a few studies have investigated the prevalence of B. coli in domestic pigs in Italy, despite its high prevalence and zoonotic significance. This study aimed to improve the knowledge on B. coli prevalence in domestic swine reared both in intensive and "en plein air" breeding systems in the south of Italy. Materials and Methods: The infection rate of B. coli in pigs bred in 15 different pig farms and regularly slaughtered in South Italy, in the Calabria region, was investigated. From 2017 to 2019, 177 terminal parts of the rectums of pigs, of which 91 commercial hybrids and 86 autochthonous (Nero Calabrese), reared, respectively, in intensive and "en plein air" breeding system, were tested for parasite detection. After the slaughtering, the terminal part of the rectum was sampled and transported to the laboratories and immediately processed. For the detection of trophozoites, fresh smears of feces were examined at light microscopy. Moreover, flotation was performed using a sodium chloride solution, then smears of feces were dispersed on microscope slides and examined at light microscopy. The observed parasites were identified at the species level using morphological characteristics. Results: B. coli was detected in a total of 83 (i.e., 46.89%) pigs, with a significantly higher prevalence (p<0.0001) found in commercial hybrid (i.e., 59/91-64.84%) pigs rather than in autochthonous ones (i.e., 24/86-27.91%). It follows that the infection was more common in pigs reared in the intensive breeding system than in "en plein air" ones (p<0.0001). The infection prevalence was higher in males than in females and lower in elder animals than in younger ones (p=0.012 and p<0.0001, respectively). Conclusion: The breeding system is likely the main discriminant for the parasite spread as well as the hygienic condition of the farms. Good manufacturing and hygiene practices along the food production chain are crucial in preventing human balantidiasis transmission by meat consumption. The high B. coli prevalence, the wide spectrum of host species, and its zoonotic significance push toward a greater public interest.

ACS Style

Filippo Giarratana; Luca Nalbone; Ettore Napoli; Vincenzo Lanzo; Antonio Panebianco. Prevalence of Balantidium coli (Malmsten, 1857) infection in swine reared in South Italy: A widespread neglected zoonosis. Veterinary World 2021, 14, 1044 -1049.

AMA Style

Filippo Giarratana, Luca Nalbone, Ettore Napoli, Vincenzo Lanzo, Antonio Panebianco. Prevalence of Balantidium coli (Malmsten, 1857) infection in swine reared in South Italy: A widespread neglected zoonosis. Veterinary World. 2021; 14 (4):1044-1049.

Chicago/Turabian Style

Filippo Giarratana; Luca Nalbone; Ettore Napoli; Vincenzo Lanzo; Antonio Panebianco. 2021. "Prevalence of Balantidium coli (Malmsten, 1857) infection in swine reared in South Italy: A widespread neglected zoonosis." Veterinary World 14, no. 4: 1044-1049.

Journal article
Published: 30 March 2021 in Biosciences, Biotechnology Research Asia
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ACS Style

Napoli E; L Nalbone; Giarratana F. Balantidiasis a Potential Neglected Zoonotic Disease and the Liar Paradox. Biosciences, Biotechnology Research Asia 2021, 18, 5 -7.

AMA Style

Napoli E, L Nalbone, Giarratana F. Balantidiasis a Potential Neglected Zoonotic Disease and the Liar Paradox. Biosciences, Biotechnology Research Asia. 2021; 18 (1):5-7.

Chicago/Turabian Style

Napoli E; L Nalbone; Giarratana F. 2021. "Balantidiasis a Potential Neglected Zoonotic Disease and the Liar Paradox." Biosciences, Biotechnology Research Asia 18, no. 1: 5-7.

Journal article
Published: 26 February 2021 in Food Control
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During the last decade, the environmental impact of microplastics has aroused concerns since they are small enough to be ingested by living organisms intended for human consumption. In this study, the presence of microplastics was investigated in three mussel species sourced from various retailers in Italy, supplied as a fresh or processed product. The exposure to polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) was empirically assessed relating to the potential weight of plastic ingested with a mussel portion. The mussel samples were digested using a solution of hydrogen peroxide 30% Vol. and a density separation was performed adding a concentrated saline solution. The filtered samples were analysed under a stereomicroscope and the chemical composition of the visually sorted items was investigated by FT-IR spectroscopy. A significantly higher number of items was found in fresh mussels (0.20 ± 0.24 items/g w.w.; 0.40 ± 0.47 items/individual) than in processed ones (0.9 ± 0.10 items/g w.w.; 0.17 ± 0.19 items/individual). Several plastic polymers were identified by FT-IR and polyethylene was the dominant type. European shellfish consumers could be exposed up to ~585 MP/year and ~253 MP/year by the consumption of fresh and processed mussels, respectively. A portion of fresh and processed mussels contaminated with MPs would contribute only minimally to daily human exposure to PCBs and PAHs. The sources of microplastics in store-bought mussels may be several and related to the contamination along the food production chain. In this regard, further studies are needed to properly assess and manage the risk of microplastics in food.

ACS Style

L. Nalbone; F. Cincotta; F. Giarratana; G. Ziino; A. Panebianco. Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy. Food Control 2021, 125, 108003 .

AMA Style

L. Nalbone, F. Cincotta, F. Giarratana, G. Ziino, A. Panebianco. Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy. Food Control. 2021; 125 ():108003.

Chicago/Turabian Style

L. Nalbone; F. Cincotta; F. Giarratana; G. Ziino; A. Panebianco. 2021. "Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy." Food Control 125, no. : 108003.

Journal article
Published: 18 September 2020 in Microbial Pathogenesis
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Essential oils (EOs) obtained from aromatic plants are rich in natural components with interesting antimicrobial effects. The aim of this study was to evaluate the chemical composition of EOs extracted from Origanum majorana (OM-EO), Mentha suaveolens (MS-EO), Rosmarinus officinalis (RO-EO), Salvia officinalis (SO-EO) and Mentha pulegium (MP-EO). Their antioxidant properties and antibacterial activity against Listeria monocytogenes and different serotypes of Salmonella enterica subsp. enterica were also studied. The EOs were extracted from plants by hydro-distillation and their chemical composition was determined by GC-MS. Terpinen-4-ol, 1,8-Cineole, Camphor, Limonene and Cinerone were the main chemical components found in OM-EO, RO-EO, SO-EO, MP-EO and MS-EO, respectively. To the best of our knowledge, Limonene and Cinerone were reported, for the first time, as the major components of MP-EO and MS-EO. Moreover, our results showed that MS-EO had the best antioxidant activity with an IC50 of 0.78 ± 0.05 mg/mL, EC50 of 1.53 ± 0.07 mg/mL, and RC50 of 0.98 ± 0.04 mg/mL, and the higher antibacterial activity using microdilution broth method with MIC of 0.5% for Salmonella and 0.25% for L. monocytogenes, while OM-EO had the best antibacterial activity using disc diffusion method (inhibition diameters ranged between 15.3 ± 0.3 mm and 18.5 ± 0.3 mm for Salmonella and between 20.1 ± 0.2 mm and 25.4 ± 0.4 mm for L. monocytogenes). However, OM-EO and MS-EO present the higher percentage of sub-lethally injured cells against S. enterica (5.50 ± 0.11%) and L. monocytogenes (5.23 ± 0.07%), respectively. From this study, we can conclude that the investigated EOs are rich in components with interesting antibacterial activity and they could be applied in food preparations as natural preservatives to extend the shelf life of food products and to inhibit the growth of food-borne pathogens.

ACS Style

Abdelaziz Ed-Dra; Fouzia Rhazi Filali; Vittorio Lo Presti; Badr Zekkori; Luca Nalbone; Aziz Bouymajane; Najla Trabelsi; Filippa Lamberta; Amar Bentayeb; Alessandro Giuffrida; Filippo Giarratana. Chemical composition, antioxidant capacity and antibacterial action of five Moroccan essential oils against Listeria monocytogenes and different serotypes of Salmonella enterica. Microbial Pathogenesis 2020, 149, 104510 .

AMA Style

Abdelaziz Ed-Dra, Fouzia Rhazi Filali, Vittorio Lo Presti, Badr Zekkori, Luca Nalbone, Aziz Bouymajane, Najla Trabelsi, Filippa Lamberta, Amar Bentayeb, Alessandro Giuffrida, Filippo Giarratana. Chemical composition, antioxidant capacity and antibacterial action of five Moroccan essential oils against Listeria monocytogenes and different serotypes of Salmonella enterica. Microbial Pathogenesis. 2020; 149 ():104510.

Chicago/Turabian Style

Abdelaziz Ed-Dra; Fouzia Rhazi Filali; Vittorio Lo Presti; Badr Zekkori; Luca Nalbone; Aziz Bouymajane; Najla Trabelsi; Filippa Lamberta; Amar Bentayeb; Alessandro Giuffrida; Filippo Giarratana. 2020. "Chemical composition, antioxidant capacity and antibacterial action of five Moroccan essential oils against Listeria monocytogenes and different serotypes of Salmonella enterica." Microbial Pathogenesis 149, no. : 104510.

Journal article
Published: 26 June 2020 in Veterinary World
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Background and Aim: Vibrio bacteria are autochthonous inhabitants of aquatic and marine environments. Certain strains are responsible for important seafood-borne outbreaks in developed nations. The aim of this study was to investigate the occurrence of Vibrio spp. along the Algerian Mediterranean coast in several samples of two prominent wild and farmed marine fishes, Sparus aurata and Dicentrarchus labrax. Materials and Methods: A total of 350 S. aurata (n=280 farmed and n=70 wild) and 340 D. labrax (n=250 farmed and n=90 wild) were sampled among three different locations along the Algerian Mediterranean coastal area. The samples were processed for Vibrio research according to the ISO methods. Isolated colonies were identified utilizing biochemical tests and consecutively confirmed with matrix-assisted laser desorption ionization-time-of-flight mass spectrometry, combined with polymerase chain reaction (PCR) analysis when appropriate, or confirmed with PCR analysis alone. Results: A total of 42 Vibrio spp. were detected only among the farmed fishes. Taking into account, all 690 fishes sampled, the incidence of Vibrio spp. was 6.08% (with peaks up to 7.92%) among the total number of farmed fishes. Overall, 25 strains were isolated from S. aurata and 17 strains were isolated from D. labrax. The isolated strains belonged to four different species and were represented as follows: Vibrio alginolyticus (n=20), Vibrio cholerae (n=15), Vibrio fluvialis (n=5), and Vibrio hollisae (n=2). The incidence of Vibrio was higher in places characterized by greater levels of anthropogenic contamination of seawater. Conclusion: Considering the growing production and consequent rising consumption of farmed fish in Algeria, the reported incidence of Vibrio and the presence of potentially pathogenic strains of Vibrio such as V. cholerae cause particular concern for food safety matters. Even if innovative and natural techniques are desired in aquaculture, proper hygiene and manufacturing practices are essential for the correct management of Vibrio infection risk in farmed fishes at both industrial and domestic levels.

ACS Style

Sonia Arab; Luca Nalbone; Filippo Giarratana; Ali Berbar. Occurrence of Vibrio spp. along the Algerian Mediterranean coast in wild and farmed Sparus aurata and Dicentrarchus labrax. Veterinary World 2020, 13, 1199 -1208.

AMA Style

Sonia Arab, Luca Nalbone, Filippo Giarratana, Ali Berbar. Occurrence of Vibrio spp. along the Algerian Mediterranean coast in wild and farmed Sparus aurata and Dicentrarchus labrax. Veterinary World. 2020; 13 (6):1199-1208.

Chicago/Turabian Style

Sonia Arab; Luca Nalbone; Filippo Giarratana; Ali Berbar. 2020. "Occurrence of Vibrio spp. along the Algerian Mediterranean coast in wild and farmed Sparus aurata and Dicentrarchus labrax." Veterinary World 13, no. 6: 1199-1208.

Journal article
Published: 17 June 2019 in Food Control
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Microplastics (MPs) are widely recognized as pollutants of the marine environment, while their presence, diffusion and distribution in the terrestrial ecosystem have been investigated so far. The aim of this study is to evaluate, for the first time, the presence of microplastics in three different species of edible snails belonging to the genus Helix (H. aperta, H. aspersa and H. pomatia) in order to improve the knowledge about the distribution of MPs in the terrestrial ecosystem, and the consequent MPs human exposure deriving from their consumption. Their breeding techniques, the frequent response in rural areas close to agricultural activities and their food behavior, suggest us that they can be exposed to the main contamination sources of MPs in terrestrial ecosystem. A total of 425 specimens were collected in nature or in breeding and divided in 85 samples (5 snails for each sample). All the specimens belonging to the H. aspersa (44 samples) and H. pomatia (4 samples) were in active life phase, while those belonging to the H. aperta (37 samples) species were in resting phase. The digestion of the samples was carried out through the nitric acid and a stereomicroscope was used for the physical identification of MPs. Out of 85 samples of snails examined, 44 (51.75%) presented MPs. A total of 78 MPs were isolated, ranging from 1 to 3 in each sample, with a mean value of 0.92 ± 1.21 particles/sample and an amount of 0.07 ± 0.01 MPs/g. Among these 78 MPs, 43 were plastic line with variable length between 200 μm and 2500 μm and the remaining 35 plastic fragments, whose longest lengths varied between 200 μm and 1000 μm. Although the quantity of MPs/g found is relatively low, in any case their presence in terrestrial snails contributes to the risk assessment of human exposure deriving from their consumption.

ACS Style

A. Panebianco; L. Nalbone; F. Giarratana; G. Ziino. First discoveries of microplastics in terrestrial snails. Food Control 2019, 106, 106722 .

AMA Style

A. Panebianco, L. Nalbone, F. Giarratana, G. Ziino. First discoveries of microplastics in terrestrial snails. Food Control. 2019; 106 ():106722.

Chicago/Turabian Style

A. Panebianco; L. Nalbone; F. Giarratana; G. Ziino. 2019. "First discoveries of microplastics in terrestrial snails." Food Control 106, no. : 106722.

Evaluation study
Published: 12 April 2019 in Journal of the Science of Food and Agriculture
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BACKGROUND Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essentials oils and their compounds have been tested against Anisakis. In this study the effectiveness of Tunisian olive oil with different spices or plants (Cardamon, Cinnamon, Ginger, Laurel and Rosemary) against Anisakis larvae Type 1 was tested. RESULTS For the in vitro test, larvae were submerged separately in the mentioned oils and observed to check viability. Cinnamon oil was the most effective against parasites with LT50=1.5 days and LT100=3 days, followed by Rosemary and in less degree Laurel, Cardamom and Ginger oils. For the ex‐vivo experiment, Cinnamon and Rosemary oils were tested in anchovy fillets previously artificially parasitized. Cinnamon was the most effective against parasites (dead after 4 days) as compared to Rosemary (7 days). CONCLUSION The use of Cinnamon and Rosemary flavored olive oil in the industrial marinating process can be considered as an efficient alternative to the freezing process required by European Regulation EC No 853/2004 in order to devitalize Anisakis.

ACS Style

Najla Trabelsi; Luca Nalbone; Stefania Maria Marotta; Amani Taamali; Leila Abaza; Filippo Giarratana. Effectiveness of five flavored Tunisian olive oils onAnisakislarvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process. Journal of the Science of Food and Agriculture 2019, 99, 4808 -4815.

AMA Style

Najla Trabelsi, Luca Nalbone, Stefania Maria Marotta, Amani Taamali, Leila Abaza, Filippo Giarratana. Effectiveness of five flavored Tunisian olive oils onAnisakislarvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process. Journal of the Science of Food and Agriculture. 2019; 99 (10):4808-4815.

Chicago/Turabian Style

Najla Trabelsi; Luca Nalbone; Stefania Maria Marotta; Amani Taamali; Leila Abaza; Filippo Giarratana. 2019. "Effectiveness of five flavored Tunisian olive oils onAnisakislarvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process." Journal of the Science of Food and Agriculture 99, no. 10: 4808-4815.

Article
Published: 29 January 2019 in Food Analytical Methods
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Thermophilic Campylobacter species represent the most frequent cause of food-borne disease worldwide. Biochemical and serological tests, according to ISO 10272:2017, are routinely used in microbiology laboratories for their detection/identification. However, these procedures require a lot of time and can incur in diagnostic mistakes. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) is considered a promising identification method for bacteria and fungi from clinical isolates. The aim of this study was to evaluate the reliability of MALDI-TOF MS associated with SARAMIS software, in rapid identification of food-related Campylobacter spp., considering that this method was tested only on human and animal clinical strains. A total of 276 putative thermophilic Campylobacter strains, isolated from different foodstuffs according to ISO 10272-1:2006, were identified comparing the results of MALDI-TOF MS/SARAMIS with Multiplex PCR assay. MALDI-TOF MS/SARAMIS correctly identified 96% (n = 267) of strains at the species level, while only 2.5% (n = 7) of strains were not identified. Misidentification occurred in 0.7% (n = 2) of samples. The performance of this method demonstrated an overall sensitivity (Se) of 97.45% and specificity (Sp) of 100%. Thus, this method can be used for the rapid identification of Campylobacter strains isolated from food samples according to ISO 10272:2017.

ACS Style

Graziella Ziino; Stefania Maria Marotta; Filippo Giarratana; Alessandro Giuffrida; Felice Panebianco. Reliability Evaluation of MALDI-TOF MS Associated with SARAMIS Software in Rapid Identification of Thermophilic Campylobacter Isolated from Food. Food Analytical Methods 2019, 12, 1128 -1132.

AMA Style

Graziella Ziino, Stefania Maria Marotta, Filippo Giarratana, Alessandro Giuffrida, Felice Panebianco. Reliability Evaluation of MALDI-TOF MS Associated with SARAMIS Software in Rapid Identification of Thermophilic Campylobacter Isolated from Food. Food Analytical Methods. 2019; 12 (5):1128-1132.

Chicago/Turabian Style

Graziella Ziino; Stefania Maria Marotta; Filippo Giarratana; Alessandro Giuffrida; Felice Panebianco. 2019. "Reliability Evaluation of MALDI-TOF MS Associated with SARAMIS Software in Rapid Identification of Thermophilic Campylobacter Isolated from Food." Food Analytical Methods 12, no. 5: 1128-1132.

Journal article
Published: 19 October 2018 in Veterinary World
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This study aimed to determine the prevalence and the antimicrobial resistance of S. aureus isolated from sausages in Meknes city of Morocco

ACS Style

Abdelaziz Ed-Dra; Fouzia Rhazi Filali; Aziz Bouymajane; Faouzia Benhallam; Abdellah El Allaoui; Abdellah Chaiba; Filippo Giarratana. Antibiotic Susceptibility profile of Staphylococcus aureus isolated from sausages in Meknes, Morocco. Veterinary World 2018, 11, 1459 -1465.

AMA Style

Abdelaziz Ed-Dra, Fouzia Rhazi Filali, Aziz Bouymajane, Faouzia Benhallam, Abdellah El Allaoui, Abdellah Chaiba, Filippo Giarratana. Antibiotic Susceptibility profile of Staphylococcus aureus isolated from sausages in Meknes, Morocco. Veterinary World. 2018; 11 (10):1459-1465.

Chicago/Turabian Style

Abdelaziz Ed-Dra; Fouzia Rhazi Filali; Aziz Bouymajane; Faouzia Benhallam; Abdellah El Allaoui; Abdellah Chaiba; Filippo Giarratana. 2018. "Antibiotic Susceptibility profile of Staphylococcus aureus isolated from sausages in Meknes, Morocco." Veterinary World 11, no. 10: 1459-1465.

Journal article
Published: 31 March 2018 in Italian Journal of Food Safety
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N the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter’s fish (Zeus faber). Females of this species, by their reproductive characteristics, have highly developed gonads in different periods of the year, making the raw material easy to find. The aim of the present study was to perform a quality assessment of Zeus faber ovaries regularly commercialized for human consumption. A total number of 34 samples, divided in fresh (11) and frozen (23), were processed for microbiological characterization, parasitological and histological evaluations. Fresh and frozen samples have significant (P

ACS Style

Filippo Giarratana; Graziella Ziino; Valerio D'andrea; Antonio Panebianco; Alessandro Giuffrida. Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption. Italian Journal of Food Safety 2018, 7, 6997 .

AMA Style

Filippo Giarratana, Graziella Ziino, Valerio D'andrea, Antonio Panebianco, Alessandro Giuffrida. Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption. Italian Journal of Food Safety. 2018; 7 (1):6997.

Chicago/Turabian Style

Filippo Giarratana; Graziella Ziino; Valerio D'andrea; Antonio Panebianco; Alessandro Giuffrida. 2018. "Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption." Italian Journal of Food Safety 7, no. 1: 6997.

Journal article
Published: 02 March 2018 in Journal of the Science of Food and Agriculture
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Natural compounds are more frequently used against Anisakis, responsible of an important fish borne disease, anisakidosis. The aim of the study was to evaluate the effectiveness of enriched Tunisian olive oil with different spices (Cumin, Turmeric, Clove, Thyme and Lemon) against Anisakis larvae Type 1. In vitro experiment: larvae were submerged separately in the above mentioned oils, and then, examined, to check viability. For each oil, LT50 and LT100 were calculated. Turmeric and Cumin oils are the most effective against the parasites; followed by Lemon, Thyme and Clove ones. For the in vivo experiment, Turmeric and Cumin oils were tested in anchovy fillets previously artificially parasitized with L3 larvae. Cumin was the most effective against parasites (dead after 5 days) as compared to Turmeric (8 days). For the two oils, the odor resulted pleasant as well as the taste, while, changes in color were much more evident in Turmeric fillets. All the flavored oils demonstrated a good nematodical action against Anisakis. Cumin oil resulted the most effective against encysted larvae. Turmeric oil showed the best activity in the in vitro experiment. The employ of flavored oils in marinating process could represent an efficient strategy to devitalize Anisakis.

ACS Style

Najla Trabelsi; Stefania M Marotta; Filippo Giarratana; Amani Taamali; Mokhtar Zarrouk; Graziella Ziino; Alessandro Giuffrida. Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process. Journal of the Science of Food and Agriculture 2018, 98, 3446 -3451.

AMA Style

Najla Trabelsi, Stefania M Marotta, Filippo Giarratana, Amani Taamali, Mokhtar Zarrouk, Graziella Ziino, Alessandro Giuffrida. Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process. Journal of the Science of Food and Agriculture. 2018; 98 (9):3446-3451.

Chicago/Turabian Style

Najla Trabelsi; Stefania M Marotta; Filippo Giarratana; Amani Taamali; Mokhtar Zarrouk; Graziella Ziino; Alessandro Giuffrida. 2018. "Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process." Journal of the Science of Food and Agriculture 98, no. 9: 3446-3451.

Journal article
Published: 11 May 2017 in Journal of Food Processing and Preservation
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Microbiological quality and the presence of solid impurities in industrial (n = 50) and artisanal (n = 50) fresh filled pasta (n = 100) were investigated. Samples were analyzed for microbiological quality (Enterobacteriaceae and Bacillus cereus counts), pH and aw determination, and solid impurities detection. The 54.0% of artisanal samples showed unsatisfactory values for Enterobacteriaceae with high loads especially for the types filled with ricotta and vegetables. All industrial samples were characterized by Enterobacteriaceae loads <10 CFU/g. B. cereus was found in both production lines, confirming the potential role of fresh filled pasta as source of this pathogen. The light filth test showed a higher presence of solid impurities in artisanal pasta than in industrial one with a filth/sample ratio doubled in artisanal samples. Textile fibers were predominant and were found in 34.0% and 22.0% of artisanal and industrial samples, respectively. Unidentified fragments were present in 10.0% and 14.0% respectively for artisanal and industrial samples.Practical applicationsThe presences of several solid impurities in industrial and artisanal samples confirm the necessity of HACCP procedures implementation to avoid their presence. It should be desirable a specific regulation and fixed limits for those foodstuffs, which are more susceptible of foreign materials contamination.

ACS Style

Stefania Maria Marotta; Filippo Giarratana; Giovanni Raffaele; Daniele Muscolino; Alessandro Giuffrida; Antonio Panebianco; Graziella Ziino. Industrial and artisanal fresh filled pasta: Quality evaluation. Journal of Food Processing and Preservation 2017, 42, e13340 .

AMA Style

Stefania Maria Marotta, Filippo Giarratana, Giovanni Raffaele, Daniele Muscolino, Alessandro Giuffrida, Antonio Panebianco, Graziella Ziino. Industrial and artisanal fresh filled pasta: Quality evaluation. Journal of Food Processing and Preservation. 2017; 42 (1):e13340.

Chicago/Turabian Style

Stefania Maria Marotta; Filippo Giarratana; Giovanni Raffaele; Daniele Muscolino; Alessandro Giuffrida; Antonio Panebianco; Graziella Ziino. 2017. "Industrial and artisanal fresh filled pasta: Quality evaluation." Journal of Food Processing and Preservation 42, no. 1: e13340.

Journal article
Published: 01 May 2017 in Asian Pacific Journal of Tropical Medicine
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To evaluate in vitro effects of Tagetes minuta L. essential oil (TEO) on L3 Anisakis larvae type 1.In order to evaluate the potential use of Tagetes minuta essential oil against L3 Anisakis larvae three different media were tested: 1) a saline solution (SS); 2) an industrial marinating solution (MS); 3) sunflower seeds oil (SO). For each media and concentrations of TEO (0.1%, 0.5%, 1.0% and 5.0% v/v), 20 parasites were introduced into plastic Petri dishes (diameter 90 mm) and maintained at room temperature. As controls, larvae were maintained without TEO under identical experimental conditions in SS, MS and SO. A total of 900 larvae were tested. The normalized mean viability, LT100, LT50 and the percentage of inactivation at 24 h were calculated.In vitro tests revealed a complete inactivation of parasites in saline solution after 2 h with 5% and 1% of TEO. In marinating solution, a complete inactivation of parasites was observed after 4 h at all concentrations used. A slower activity for all TEO concentration was reported in SO.The results obtained, showing a strong activity against Anisakis larvae, confirm TEO as a larvicidal agent in the treatment of human anisakidosis and in the industrial marinating process.

ACS Style

Filippo Giarratana; Daniele Muscolino; Graziella Ziino; Alessandro Giuffrida; Stefania Maria Marotta; Vittorio Lo Presti; Vincenzo Chiofalo; Antonio Panebianco. Activity of Tagetes minuta Linnaeus (Asteraceae) essential oil against L3 Anisakis larvae type 1. Asian Pacific Journal of Tropical Medicine 2017, 10, 461 -465.

AMA Style

Filippo Giarratana, Daniele Muscolino, Graziella Ziino, Alessandro Giuffrida, Stefania Maria Marotta, Vittorio Lo Presti, Vincenzo Chiofalo, Antonio Panebianco. Activity of Tagetes minuta Linnaeus (Asteraceae) essential oil against L3 Anisakis larvae type 1. Asian Pacific Journal of Tropical Medicine. 2017; 10 (5):461-465.

Chicago/Turabian Style

Filippo Giarratana; Daniele Muscolino; Graziella Ziino; Alessandro Giuffrida; Stefania Maria Marotta; Vittorio Lo Presti; Vincenzo Chiofalo; Antonio Panebianco. 2017. "Activity of Tagetes minuta Linnaeus (Asteraceae) essential oil against L3 Anisakis larvae type 1." Asian Pacific Journal of Tropical Medicine 10, no. 5: 461-465.

Journal article
Published: 13 April 2017 in Italian Journal of Food Safety
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Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

ACS Style

Alessandro Giufffrida; Filippo Giarratana; Davide Valenti; Daniele Muscolino; Roberta Parisi; Alessio Parco; Stefania Marotta; Graziella Ziino; Antonio Panebianco. A new approach to predict the fish fillet shelf-life in presence of natural preservative agents. Italian Journal of Food Safety 2017, 6, 6768 .

AMA Style

Alessandro Giufffrida, Filippo Giarratana, Davide Valenti, Daniele Muscolino, Roberta Parisi, Alessio Parco, Stefania Marotta, Graziella Ziino, Antonio Panebianco. A new approach to predict the fish fillet shelf-life in presence of natural preservative agents. Italian Journal of Food Safety. 2017; 6 (2):6768.

Chicago/Turabian Style

Alessandro Giufffrida; Filippo Giarratana; Davide Valenti; Daniele Muscolino; Roberta Parisi; Alessio Parco; Stefania Marotta; Graziella Ziino; Antonio Panebianco. 2017. "A new approach to predict the fish fillet shelf-life in presence of natural preservative agents." Italian Journal of Food Safety 6, no. 2: 6768.

Journal article
Published: 07 December 2016 in Mathematical Modelling of Natural Phenomena
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During last years theoretical works shed new light and proposed new hypothesis on the mechanisms which regulate the time behaviour of biological populations in different natural systems. Despite of this, a relevant physical and biological issue such as the role of environmental variables in ecological systems is still an open question. Filling this gap of knowledge is a crucial task for a deeper comprehension of the dynamics of biological populations in real ecosystems.The aim of this work is to study how dynamics of food spoilage bacteria influences the sensory characteristics of fresh fish specimens. This topic is worth of investigation in view of a better understanding of the role played by the bacterial growth on the organoleptic properties, and becomes crucial in the context of quality evaluation and risk assessment of food products. We therefore analyze and reproduce the time behaviour, in fresh fish specimens, of sensory characteristics starting from the growth curves of two spoilage bacterial communities.The theoretical study, initially based on a deterministic model, is performed by using the temperature profiles obtained during the experimental analysis. As a first step, a model of predictive microbiology is used to reproduce the experimental behaviour of the two bacterial populations. Afterwards, the theoretical bacterial growths are converted, through suitable differential equations, into “sensory” scores, based on the Quality Index Method (QIM), a scoring system for freshness and quality sensory estimation of fishery products. As a third step, the theoretical curves of QIM scores are compared with the experimental data obtained by sensory analysis. Finally, the differential equations for QIM scores are modified by adding terms of multiplicative white noise, which mimics the effects of uncertainty and variability in sensory analysis. A better agreement between experimental and theoretical QIM scores is observed, in some cases, in the presence of suitable values of noise intensity respect to the deterministic analysis.

ACS Style

D. Valenti; G. Denaro; Filippo Giarratana; Alessandro Giuffrida; Salvatore Mazzola; G. Basilone; S. Aronica; Angelo Bonanno; B. Spagnolo. Modeling of Sensory Characteristics Based on the Growth of Food Spoilage Bacteria. Mathematical Modelling of Natural Phenomena 2016, 11, 119 -136.

AMA Style

D. Valenti, G. Denaro, Filippo Giarratana, Alessandro Giuffrida, Salvatore Mazzola, G. Basilone, S. Aronica, Angelo Bonanno, B. Spagnolo. Modeling of Sensory Characteristics Based on the Growth of Food Spoilage Bacteria. Mathematical Modelling of Natural Phenomena. 2016; 11 (5):119-136.

Chicago/Turabian Style

D. Valenti; G. Denaro; Filippo Giarratana; Alessandro Giuffrida; Salvatore Mazzola; G. Basilone; S. Aronica; Angelo Bonanno; B. Spagnolo. 2016. "Modeling of Sensory Characteristics Based on the Growth of Food Spoilage Bacteria." Mathematical Modelling of Natural Phenomena 11, no. 5: 119-136.