The dry-curing process, performed in dedicated cabinets, is increasingly popular in restaurants and the food industry, driven by consumer demand for minimally processed seafood. This technology can promote the consumption of Neglected and Underutilized Fish Species (NUS), which provide good nutritional value and local-seasonal availability but have low commercial interest. Due to limited scientific data on dry-cured fish safety, this study monitored microbiological and physico-chemical parameters to estimate the shelf-life of three dry-cured NUS-fish-product prototypes from Liza ramada (thinlip grey mullet), Trachurus trachurus (horse mackerel), and Phycis blennoides (greater forkbeard). Fillets were cured using a curing solution (15% w/w) containing salt (37%), dextrose, sucrose, along with a mix of spices and antioxidants. After the dry-curing process, fillets were vacuum-packed and stored at 4 degrees C for 60 days and analyzed at five time points: 0 (T0), 15 (T1), 30 (T2), 45 (T3), and 60 (T4) days. The shelf-life of such products was determined at 30, 45, and 60 days for T. trachurus, L. ramada, and P. blennoides fillets, respectively. Dry-cured T. trachurus fillets exhibited the most pronounced oxidative and aromatic changes, followed by L. ramada fillets. In contrast, P. blennoides fillets remained microbiologically and physicochemically stable throughout the 60-day of storage. Enterobacteriaceae, beta-glucuronidase-positive E. coli, coagulase-positive Staphylococci, Salmonella spp., and Listeria monocytogenes were not detected. These results demonstrated the technological feasibility and sustainability of dry-cured ready-to-eat NUS products. Further research is needed to optimize dry-curing parameters and improve consumer acceptance, supporting the valorisation of NUS species and sustainable local seafood choices.

Fish curing is a preservation method that has evolved into a culinary practice, combining traditional techniques with modern food science. Its main aims are to reduce water activity to extend shelf life, inhibit foodborne pathogens, and enhance the flavor and texture of the products. Recently, controlled maturing techniques in dedicated cabinets, previously associated exclusively with meat, have begun to attract interest among chefs, restaurants, and food companies also in the field of preservation and flavor enhancement of fish. These methods involve exposing fish to controlled temperature, humidity, and airflow in dedicated cabinets for periods ranging from days to weeks, depending on species and desired outcomes. Despite the ongoing global spread of these methods, there is still a lack of specific guidelines for food business operators (FBOs) and regulatory references. This review offers a comprehensive assessment of the literature on fish maturation in dedicated cabinets, exploring food safety principles and identifying tools to support the economic and commercial potential of these technologies. A key distinction for FBOs and consumers is between dry-curing and dry-aging. Both encompass maturation in controlled environments, but dry-curing includes salting and the addition of spices and additives, resulting in ready-to-eat products. In contrast, for dry-aging, fish is simply degutted, scaled, and directly hung within cabinets. Although the literature remains limited, it is evident that monitoring of critical parameters (temperature, humidity, airflow) is essential to minimize spoilage, microbiological risk, and biogenic amine formation. FBOs must apply general good manufacturing practices (GMPs) and good hygiene practices (GHPs) for fish processing and some GMPs and GHPs specific to each dry-aging and dry-curing process, which must be individually validated. Further research is needed to optimize and validate processes for various species and to better understand biochemical and microbial changes. Moreover, specific guidelines for the food industry/operators to properly carry out these processes and ensure that the resulting products are safe for consumers should be drafted.

Despite modern fishing being focused on a limited number of fish that are highly valuable on the market, other species, including those of limited commercial value and damaged or undersized specimens, are accidentally caught. These fish, generally identified as “unwanted catches”, have significant nutritional potential for human nutrition but are often discarded due to their limited commercial interest or used as category 3 by-products, as specified in Regulation (EC) No 1069/2009. The Common Fisheries Policy (CFP) promotes sustainable fishing and preservation of fish stocks; to this end, unwanted catches should be managed more efficiently. The objective of this review was to analyze the characteristics and critical elements of the European regulatory framework on fisheries, as well as the potential opportunities for valorizing neglected fish species. The main EU legislative reference is Regulation (EU) No 1380/2013, which focuses on the sustainability of fisheries and the prevention of overfishing in marine stocks. By imposing the obligation to land all fish caught, the regulation aims to eliminate discards and minimize unwanted catches. However, de minimis exemptions from the landing obligation for small pelagic and demersal fisheries in the Mediterranean Sea are established by Delegated Regulations (EU) 2023/2460 and 2023/2918. The EU legislative framework is supplemented by other related regulations, which mainly concern the management of discards, the sustainable exploitation of fisheries, the additional provisions on the landing obligation, and the establishment of a control system to ensure compliance with CFP rules. Review of current and historical legislation highlights a clear focus of legislators on the sustainability of fishing activities, but the existing rules need to be updated and clarified in certain parts. Available evidence indicates limitations in the reliability of discard data, and there is little evidence that the landing obligation has significantly reduced unwanted catches. Identifying new opportunities to valorize unwanted catches, as their transformation into ready-to-eat products, is crucial for reducing resource waste and ensuring compliance with the sustainability objectives of the CFP.

Dry aging of beef has recently been defined in Delegated Regulation 2024/1141, amending Regulation 853/2005. The delegated regulation lists specific measures to be applied when processing such a product. Specifically, a point is dedicated to the crust trimming that should be carried out in a hygienic manner, since the interventions performed at the end of the process might determine contamination of the edible parts. Nevertheless, despite the punctual application of good hygiene practices (GHP) and good manufacturing practices (GMP), a certain degree of contamination with pathogenic and spoilage microorganisms of the cut portions cannot be avoided, as demonstrated by some authors reporting contamination of the inner parts of dry-aged meat. In order to investigate the level of contamination occurring in field conditions during trimming and portioning, we performed two different trials: the sterility trial with the aim of evaluating the sterility of the inner parts of beef during aging, and the contamination trial to assess the transfer of microbial populations from the outer to the inner part of the dry-aged beef. All tests were performed by means of cultural and non-cultural methods. Results of the sterility trial show that a very limited percentage of non-host DNA is present in the inner parts of the meat starting from the beginning of the test, and that the detectable DNA increases slightly during the time of aging. Besides, the contamination trial results showed that the contamination of the trimmed meat is qualitatively and quantitatively related to the contamination of the crust. As a consequence, adherence to GHP and GMP during trimming and handling of dry-aged meat according to scientific literature is crucial to avoid/minimize cross-contamination since our data clearly demonstrate that processing practices are fully reflected in the final product quality.

The consumption of processed seafood in the European Union has significantly grown, raising food safety concerns, especially for ready to eat products that are consumed without cooking. This growing market interest has driven innovations, including patented fish dry-curing cabinets. Among biological hazards, Listeria monocytogenes is of particular concern in seafood, prompting regulatory scrutiny and the need for predictive modelling to assess its potential growth. This study aims to assess the performance of a model predicting the behavior of L. monocytogenes in vacuum-packed dry-cured fish under dynamic temperature conditions. The fish tested included salmon, swordfish, and tuna, processed following standardized curing and processing methods. A mixture of three L. monocytogenes strains was used for the challenge tests, ensuring a controlled level of contamination. Microbiological and physicochemical parameters, as well as growth dynamics of L. monocytogenes, were measured throughout the shelf life of the products. A dynamic Baranyi model coupled with a secondary cardinal model was employed to simulate the bacterial growth under varying temperature profiles, utilizing established equations to predict microbial behavior. Initial water activity (aw) and pH values showed stability throughout the study period. L. monocytogenes exhibited growth in salmon and swordfish, while it declined in tuna, probably due to unfavorable aw conditions (0.904 +/- 0.010). The model demonstrated good predictive accuracy, with the majority of predictions (88.89 % for salmon and 77.22 % for swordfish) falling within an acceptable prediction zone. This study provides valuable insights into the growth dynamics of L. monocytogenes in dry-cured fish products. The evaluated predictive model can be applied by seafood producers to assess L. monocytogenes risk and make informed decisions about dry-cured fish products shelf life and storage conditions.

The aim of this study was to model the population of coagulase-positive staphylococci in an artisanal raw milk cheese, throughout the ripening period, to assess which microbiological and intrinsic parameters influence the dynamic of coagulase-positive staphylococci counts along the production process. Coagulase-positive staphylococci were enumerated in 144 samples through a longitudinal sampling of 12 batches of raw milk cheese produced at the same processing plant, using raw milk supplied by two dairy cattle farms. The samples tested were raw milk and raw milk cheese after 7, 45 and 90 days of ripening. The 354 colonies randomly collected from the enumerated samples were identified as Staphylococcus aureus. The model outputs showed that the initial coagulase-positive staphylococci population in raw milk represents the primary driver influencing the dynamics of coagulase-positive staphylococci counts throughout the production process, up to the end of ripening period. The model further showed that a one unit increase in pH during production resulted in a 16.73% increase in coagulase-positive staphylococci Log10 counts in the overall production. In contrast, a 1 Log10 increase of Lactic Acid Bacteria counts along the process corresponded to only a limited increase in coagulase-positive staphylococci Log10 values. The outputs of the model highlight the critical importance of monitoring the coagulase-positive staphylococci counts in raw milk and the cheese pH to limit the growth of coagulase-positive staphylococci throughout the raw milk cheese production process.

The Commission delegated Regulation (EU) 2024/1141 states that beef dry aging can be performed in a dedicated cabinet, at a surface temperature of-0.5 to 3 degrees C, maximum relative humidity of 85 %, air speed of 0.2-0.5 m/s and for a maximum of 35 days. Food business operators can apply different process parameters, even longer aging times, as long as they demonstrate to the competent authority that the aged meat is microbiologically safe. To support food business operators in the implementation of longer dry aging processes, in this study we investigated the behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry aging in a patented cabinet up to 60 days. Beef loins were experimentally spiked with a mean load of 4.4 and 3.9 Log10 CFU/g of Listeria monocytogenes and Yersinia enterocolitica respectively and stored at 1 degrees C, relative humidity 78 % and ventilation 2.0 m/s for 60 days. L. monocytogenes counts did not significantly change during the dry aging process, while Y. enterocolitica significantly increased up to 3 Log10 CFU/g during the aging process and then tended to decrease at 60 days. The results of this study showed that beef dry aging at 1 f 2 degrees C, relative humidity 78 f 7 %, ventilation 2.0 m/s for 60 days does not support the growth of L. monocytogenes. On the contrary, the same process supported the growth of Y. enterocolitica up to 40 days in two of the three tested batches, showing that the impact of dry aging on the behaviour of this pathogen deserves further studies.

The assessment of histamine levels in fishery products has emerged as a paramount issue in the context of global food safety, given its profound implications for human health and the consequential impact on food quality and trade. Histamine intoxication, stemming from the ingestion of foods containing heightened histamine levels, results from the bacterial decarboxylation of histidine under conditions of improper handling, processing, or storage. This study endeavors to provide a thorough examination of histamine contamination in frozen-thawed tuna (Thunnus albacares) samples, employing an integrated approach that combines near-infrared spectroscopy (NIRS) with advanced machine learning techniques. One hundred and one samples were considered, and a systematic fortification process was applied to obtain samples with 4 histamine concentrations (0; 50; 150; 250 mg/kg); the fortification levels were confirmed by the LC-MS/MS analysis. Subsequently, NIRS spectra were collected and chemometric analyses, including modified partial least squares regression (MPLS) and support vector machine (SVM), were employed for quantitative and qualitative evaluation, respectively. Histamine quantification through MPLS utilizing the full spectrum exhibited good predictive performance in cross-validation and in hold-out validation (R2CV = 0.88; R2P = 0.74, respectively), confirming the potential of NIRS for estimating histamine levels in tuna. SVM classification models, both binary (presence/absence) and multiclass (four levels), demonstrated high accuracy (100% and 93%, respectively). The study highlights the effectiveness of NIRS combined with machine learning for rapid and accurate histamine detection in frozen-thawed tuna, offering a non-destructive, environmentally friendly alternative to traditional methods. This approach holds significant promise for food business operators and regulatory authorities, enhancing product safety, quality control, and decision-making processes related to histamine contamination in the seafood industry.

Biogenic amines (BAs) are nitrogenous compounds naturally present in protein-rich foods, whose accumulation may indicate spoilage and pose health risks. This study presents the development and validation of a rapid LC–MS/MS method for the simultaneous quantification of six BAs—putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD), and spermine (SPM)—in meat products, without requiring derivatisation. Sample preparation was optimized to enhance extraction efficiency and reproducibility, using 0.5 M HCl and a double-centrifugation protocol to avoid matrix interference. Chromatographic separation was optimized using a C18 column and acidified ammonium formate/acetonitrile mobile phases. The method showed good linearity (R2 > 0.99), trueness between −20% and +20%, and acceptable precision (RSDr and RSDR ≤ 25%). Limits of quantification were established at 10 µg/g for all analytes. The method was applied to ten commercial meat samples, where PUT, TYR, and SPD were the most frequently detected amines. Although HIS and TYR levels were below toxicological thresholds for healthy individuals, one sample showed TYR levels potentially concerning for monoamine oxidase inhibitors -treated consumers. The Biogenic Amine Index (BAI) further supported product quality assessment, identifying early spoilage in selected cases. This method offers a rapid, robust and efficient tool for routine monitoring of BAs in meat products, supporting food safety and quality control initiatives.

This study investigates Italian fishery discards through the lens of neglected and underutilized species (NUS). It estimates the potential loss of value (PLoV) to identify pathways for sustainable valorization under the European Union landing obligation (LO). NUS were selected through a stakeholder focus group. Data regarding landings and discards were collected for the period 2020–2022 within the Italian Ministry of Agriculture, Food Sovereignty, and Forestry (MASAF) database. Among the three years, fleets landed roughly 130,400 tons annually, worth about €700 million, while discarding around 6200 tons yearly. This corresponds to an average PLoV of approximately €21.5 million. Most of the discarded quantity and value is concentrated in a few species. Atlantic Horse Mackerel stands out, accounting for nearly one-third of discarded biomass and about one-quarter of total PLoV. In 2020 and 2022, its discards even exceeded reported landings. A conservative valorization scenario for this single species indicates potential revenues of up to €7.5 million per year. Overall, these findings suggest that targeted NUS valorization could represent a way to diversify seafood consumption, alleviate pressure on common stocks, and buffer fishers’ incomes. This potential depends on ensuring traceability and safety, supported by pilots in processing, product development, and consumer acceptance.

The current European agri-food and forestry (AFF) systems are perceived to be moving too slowly towards more sustainable agriculture, forestry, food and bio-based value chains. The European Green Deal and Farm to Fork (FtF) Strategy stress the importance of the sustainable transition of food systems that emphasize resilience and justice along food chains. In this direction, education and training (ET) are given a major role, constituting one of the pillars of the Agricultural Knowledge and Innovation Systems (AKIS) framework. This study aims to propose an extended version of the AKIS framework to focus on the transition of policies concerning the ET pillar and to use this framework as a conceptual background with which to identify strategies for the improvement of ET policies in the AFF sectors. Data collection was undertaken through a round of workshops, and the data were analyzed using a thematic analysis approach. The results revealed that the need for a high-quality educational policy and the need to enhance collaboration, entrepreneurship and innovative learning methods were among the most important for the sector, where urgent changes in pace and an approach in ET are necessary for the entire value chain, from farm to fork. These results emphasize that pivoting the transition of ET systems toward achieving the Green Deal, FtF and new CAP objectives requires the development of policies that support student-centered and interdisciplinary education, while also being flexible and supported by non-formal and lifelong learning approaches.

The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products. In this study total aerobic colony count and Enterobacteriaceae, as proxy of process hygiene criteria, and detection of Listeria monocytogenes and concentration of histamine, as food safety criteria, were investigated in Salmo salar (salmon), Xiphias gladius (swordfish) and Thunnus albacares (yellowfin tuna), before, during, and at the end of a dry-curing process, performed in a dedicated cabinet, at controlled temperature, relative humidity and ventilation, up to 240 h. The microbiological parameters were investigated in the tested fish products by culture methods and shotgun metagenomic, while the presence of histamine, and other biogenic amines, was quantified by High Performance Liquid Chromatography. In the raw material, and up to the end of the dry curing process, the concentration of Enterobacteriaceae was always lower than 10 CFU/g, while total aerobic colony counts ranged between 3.9 and 5.4 Log CFU/g in salmon; 5.5 and 5.9 Log CFU/g in swordfish; 4.4 and 4.8 Log CFU/g in tuna. The pH values were significantly different between fish species, in the raw materials and during processing except for T4, occurring 70 h after the start of the process for salmon and after 114 h for swordfish and tuna. Water activity was different at specific sampling points and at the end of processing. Overall, 79 % of the sequences identified in the tested fish samples were assigned to y bacteria. The most abundant phyla were Pseudomonadota, Bacillota and Mycoplasmatota. The microbial populations identified by shotgun metagenomic in the tested fish species clustered well separated one from the other. Moreover, the microbial richness was significantly higher in salmon and tuna in comparison to swordfish. Listeria monocytogenes was not detected in the raw material by using the reference cultural method and very few reads (relative abundance <0.007) were detected in swordfish and tuna by shotgun metagenomic. Histamine producing bacteria, belonging to the genera Vibrio, Morganella, Photobacterium and Klebsiella, were identified primarily in swordfish. However, histamine and other biogenic amines were not detected in any sample. To the best of our knowledge this is the first paper reporting time point determinations of microbiological quality and safety parameters in salmon, swordfish and tuna, before, during and at the end of a dry-curing process. The data collected in this paper can help to predict the risk profile of ready to eat dry-cured fish products during storage before consumption.

Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR’s application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing Coliforms and Enterobacteriaceae in non-homogenised samples, with a reduction ranging from −1.01 to >−2.99 and from −1.66 to −3.09 Log CFU/mL, respectively. IR60 and 70 showed no efficacy, while IR80 had intermediate but still satisfactory effect. IR85 notably affected volatile compounds, particularly increasing hexanal (from 0.08 to 4.21 ng g−1) and dimethyl sulphone (from 10.76 to 26.40 ng g−1), while IR80 better preserved the aroma profile. As a result, only IR80 was tested with homogenised raw milk, demonstrating significant bacterial reduction (from >2.39 to 3.06 Log CFU/mL for Coliforms and from 1.90 to >2.45 Log CFU/mL for Enterobacteriaceae) and maintaining the aroma profile quality.

The market of dry aged meat is rapidly increasing. However, few papers report the impact of specific dry aging parameters on quality and microbiological safety of dry aged meat. In this study we assessed the impact of a 90 days dry aging process, performed in a commercial cabinet, on the quality parameters and microbiological safety of Holstein beef loins. Meat pH, colour indexes and fatty acids were stable during the process. Main volatile compounds’ concentration increased over time. Any oxidation of protein residues was detected and the main proteins undergoing proteolytic degradation early in the process were myoglobin, myofibrillar constituents and sarcoplasmic enzymes. The most significant histological changes started at 30 days and striation impairment was observed, not related to oxidative processes. The total bacteria count increased without signs of spoilage, Enterobacteriaceae were not enumerated and few reads of foodborne pathogens were detected by shotgun metagenomic. These results show that when the dry aging process is performed in a dedicated cabinet under strictly controlled process parameters, the microbiological safety of the meat is preserved. Our study provides the first insights of dry aged Holstein loins, whose valorisation would certainly enhance the economic, social and environmental sustainability of the Parmigiano Reggiano food system.

This systematic review aimed to compile the available body of knowledge about microbiome-related nutritional interventions contributing to improve the chicken health and having an impact on the reduction of colonization by foodborne pathogens in the gut. Original research articles published between 2012 and 2022 were systematically searched in Scopus and PubMed. A total of 1,948 articles were retrieved and 140 fulfilled the inclusion criteria. Overall, 73 papers described 99 interventions against colonization by Escherichia coli and related organisms; 10 papers described 15 interventions against Campylobacter spp.; 36 papers described 54 interventions against Salmonella; 40 papers described 54 interventions against Clostridium perfringens. A total of 197 microbiome-related interventions were identified as effective against one or more of the listed pathogens and included probiotics (n = 80), prebiotics (n = 23), phytobiotics (n = 25), synbiotics (n = 12), organic acids (n = 12), enzymes (n = 4), essential oils (n = 14) and combination of these (n = 27). The identified interventions were mostly administered in the feed (173/197) or through oral gavage (11/197), in the drinking water (7/197), in ovo (2/197), intra amniotic (2/197), in fresh or reused litter (1/197) or both in the feed and water (1/197). The interventions enhanced the beneficial microbial communities in the broiler gut as Lactic Acid Bacteria, mostly Lactobacillus spp., or modulated multiple microbial populations. The mechanisms promoting the fighting against colonization by foodborne pathogens included competitive exclusion, production of short chain fatty acids, decrease of gut pH, restoration of the microbiome after dysbiosis events, promotion of a more stable microbial ecology, expression of genes improving the integrity of intestinal mucosa, enhancing of mucin production and improvement of host immune response. All the studies extracted from the literature described in vivo trials but performed on a limited number of animals under experimental settings. Moreover, they detailed the effect of the intervention on the chicken gut without details on further impact on poultry meat safety.

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygiene and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygiene evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log10 CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry- aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry-aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.

In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillance to monitor foodborne pathogens in association with clinical data. In the selected studies, the relationship between peaks of pathogen concentration in wastewater and reported clinical cases is described. Moreover, details on analytical methods to detect and quantify pathogens as well as wastewater sampling procedures are discussed. Few papers show a statistically significant correlation between high concentrations of foodborne pathogens in wastewater and the occurrence of clinical cases. However, monitoring pathogen concentration in wastewater looks like a promising and cost-effective strategy to improve foodborne outbreak surveillance. Such a strategy can be articulated in three steps, where the first one is testing wastewater with an untargeted method, like shotgun metagenomic, to detect microorganisms belonging to different domains. The second consists of testing wastewater with a targeted method, such as quantitative polymerase chain reaction, to quantify those specific pathogens that in the metagenomic dataset display an increasing trend or exceed baseline concentration thresholds. The third involves the integrated wastewater and clinical data analysis and modeling to find meaningful epidemiological correlations and make predictions.

Pantoea agglomerans is a gram-negative bacterium that usually lives in symbiosis in soil and plants. However, it may also lead to serious diseases in plants, animals and humans. We describe a case of aspiration from dysphagia associated with the isolation of P. agglomerans in a horse admitted to an Italian hospital. The patient was presented to the hospital for the onset of chronic cough after an acute episode of pulmonary hemorrhage during a race recorded two months before and was treated with dexamethasone and penicillin. The cough was accentuated during meals, leading to a suspicion of aspiration from dysphagia. A bronchoalveolar lavage was collected, and cytological examination showed the presence of vegetable fibers, rod bacteria, and a high macrophage population (89%). From the tracheal wash collected for bacteriological culture, P. agglomerans was isolated in monoculture, and the antimicrobial susceptibility test revealed that the isolate was susceptible to all tested antimicrobials except sulfonamide. The horse recovered well after 10 days of enrofloxacin treatment. The present report highlights the role of P. agglomerans as an opportunistic respiratory pathogen in horses, especially in the presence of plants or their parts.

In this pilot study, we compared the metagenomic profiles of different types of artisanal fermented meat products collected in Italy, Greece, Portugal, and Morocco to investigate their taxonomic profile, also in relation to the presence of foodborne pathogens and antimicrobial resistance genes. In addition, technical replicates of the same biological sample were tested to estimate the reproducibility of shotgun metagenomics. The taxonomic analysis showed a high level of variability between different fermented meat products at both the phylum and genus levels. Staphylococcus aureus was identified with the highest abundance in Italian fermented meat; Escherichia coli in fermented meat from Morocco; Salmonella enterica in fermented meat from Greece; Klebsiella pneumoniae and Yersinia enterocolitica in fermented meat from Portugal. The fungi Aspergillus, Neosartoria, Emericella, Penicillum and Debaryomyces showed a negative correlation with Lactococcus, Enterococcus, Streptococcus, Leuconostoc and Lactobacillus. The resistome analysis indicated that genes conferring resistance to aminoglycoside, macrolide, and tetracycline were widely spread in all the samples. Our results showed that the reproducibility between technical replicates tested by shotgun metagenomic was very high under the same conditions of analysis (either DNA extraction, library preparation, sequencing analysis, and bioinformatic analysis), considering both the degree of overlapping and the pairwise correlation.